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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

The effect of sweet tea polysaccharide on the physicochemical and structural properties of whey protein isolate gels
Mengyao Liu, Shan Shan, Xin Gao, et al.
International Journal of Biological Macromolecules (2023) Vol. 240, pp. 124344-124344
Closed Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin
Tianfu Cheng, Zhongjiang Wang, Fuwei Sun, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109305-109305
Closed Access | Times Cited: 50
Formation of pH-responsive hydrogel beads and their gel properties: Soybean protein nanofibers and sodium alginate
Yuxin Wang, Xiaoyu Yang, Liang Li
Carbohydrate Polymers (2024) Vol. 329, pp. 121748-121748
Closed Access | Times Cited: 40
Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions
Yingting Zhao, Danni Wang, Jingxin Xu, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129782-129782
Closed Access | Times Cited: 22
Egg white protein under thermal stress: Thermal aggregation orientation and gel properties decline
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
International Journal of Biological Macromolecules (2025), pp. 139625-139625
Closed Access | Times Cited: 1
Reinforcement of heat-set whey protein gels using whey protein nanofibers: Impact of nanofiber morphology and pH values
Huan Liu, Chaoran Liu, David Julian McClements, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109954-109954
Closed Access | Times Cited: 10
Soybean isolate protein complexes with different concentrations of inulin by ultrasound treatment: Structural and functional properties
Mengmeng Wang, Sai Yang, Na Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106864-106864
Open Access | Times Cited: 9
Effect of curdlan on the gel properties and interactions of whey protein isolate gels
Wenmei Hu, Xindong Xu, Xingyan Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134161-134161
Closed Access | Times Cited: 9
Insight into the improvement mechanism of gel properties of pea protein isolate based on the synergistic effect of cellulose nanocrystals and calcium ions
Jinglei Zhang, Huajian Xu, Huixia Liu, et al.
Food Chemistry (2024) Vol. 447, pp. 138975-138975
Closed Access | Times Cited: 8
Effect of cellulose nanofibrils on formation, interactions and gelation properties of chickpea protein isolate emulsion gels
Jieqiong Lin, Jun Yang, Xin Qi, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110252-110252
Closed Access | Times Cited: 8
Modulation of sodium distribution and digestion properties in low salt myofibrillar protein gel incorporating γ-polyglutamic acid and transglutaminase: Conformation and microstructure
Yongfang Gao, Di Zhuang, Jiarui Ye, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110007-110007
Closed Access | Times Cited: 7
Recent advances in pressurized hot water extraction/modification of polysaccharides: Structure, physicochemical properties, bioactivities, and applications
Jiangfei Li, Guanjun Ye, Junwen Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Effects of polysaccharides on the solubilization of myofibrillar protein in aqueous solution: A comparative study
Jiale Chai, Xinglian Xu, Xue Zhao
Food Hydrocolloids (2025), pp. 111193-111193
Closed Access
Mechanism of l-cysteine-induced fibrous structural changes of soybean protein at different high-moisture extrusion zones
Yang Gao, Wentao Lian, Haojia Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131621-131621
Closed Access | Times Cited: 6
Structure elucidation and anticancer activity of a heteropolysaccharide from white tea
Pengyun Wang, Baolong Zhao, Zhongtian Yin, et al.
Carbohydrate Polymers (2024) Vol. 333, pp. 121976-121976
Closed Access | Times Cited: 5
Investigating Texture and Freeze–Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding
Ting‐Fang Wang, Zhenhai Yu, Shuanghe Ren, et al.
Gels (2024) Vol. 10, Iss. 3, pp. 204-204
Open Access | Times Cited: 5
Effect of sanxan as novel natural gel modifier on the physicochemical and structural properties of microbial transglutaminase-induced mung bean protein isolate gels
Kangning Wang, Jiahui Wang, Lei Chen, et al.
Food Chemistry (2024) Vol. 449, pp. 139147-139147
Closed Access | Times Cited: 5
Improvement of Gel Properties of Grape Seed Proanthocyanidin-Modified Oxidized Mutton Myofibrillar Protein by Sesbania Gum
Dongsong Yang, Lingping Zhang, Yulong Luo, et al.
LWT (2025) Vol. 216, pp. 117364-117364
Open Access
Whey protein-structured oleogels: Effect of α-lactalbumin addition and ultrasonication treatment on oleogelation
Qiu-Ya Ji, Ran Feng, Yunong Chen, et al.
Food Chemistry (2025), pp. 143498-143498
Closed Access
Regulatory mechanism of cellulose nanocrystal from tea residue in coordination with calcium ions on the thermal gelation of pea protein amyloid fibrils
Sixu Lv, Ye Huang, Jianxia Xu, et al.
Food Hydrocolloids (2025), pp. 111258-111258
Closed Access
Physicochemical properties and texture of polymerized whey protein-auric polysaccharide and its incorporation into goat milk yogurt
Yaguang Zhu, Zhanjun Luo, Huiyu Xiang, et al.
Food Research International (2025) Vol. 206, pp. 115889-115889
Closed Access
Changes in physicochemical and structural properties of pea protein during the high moisture extrusion process: Effects of carboxymethylcellulose sodium and different extrusion zones
Xiaoshuai Yu, Haiguan Wang, Yuan Yuan, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126350-126350
Closed Access | Times Cited: 14
Synergistic effects of microbial transglutaminase and apple pectin on the gelation properties of pea protein isolate and its application to probiotic encapsulation
Kangning Wang, Hui Sun, Zhihan Cui, et al.
Food Chemistry (2023) Vol. 439, pp. 138232-138232
Closed Access | Times Cited: 13
Effect of ultrasound combined with psyllium husk powder on the structure and gel properties of goose myofibrillar protein
J. A. Bi, Yangying Sun, Daodong Pan, et al.
Process Biochemistry (2023) Vol. 136, pp. 202-211
Closed Access | Times Cited: 11
A Review of Whey Protein-Based Bioactive Delivery Systems: Design, Fabrication, and Application
Liming Jiang, Zhiheng Zhang, Chao Qiu, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2453-2453
Open Access | Times Cited: 3
Comparative study of Maillard reaction and blending between soybean protein isolate and soluble soybean polysaccharide: Physicochemical, structure and functional properties
Chuxin Ke, Shaoqi Zhang, Xiaoyu Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137101-137101
Closed Access | Times Cited: 3
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