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OpenAlex Citation Counts

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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:

Analysis of non-covalent interaction between β-lactoglobulin and hyaluronic acid under ultrasound-assisted treatment: Conformational structures and interfacial properties
Gongshuai Song, Like Zhou, Liwei Zhao, et al.
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 128529-128529
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Effects of ultrasonic treatment on the structure and functional characteristics of myofibrillar proteins from black soldier fly
Xiangxiang Ni, Chengcheng Chen, Ruixi Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 135057-135057
Closed Access | Times Cited: 28
Characterization of ultrasound-assisted covalent binding interaction between β-lactoglobulin and dicaffeoylquinic acid: Great potential for the curcumin delivery
Gongshuai Song, Fang Li, Xiaotong Shi, et al.
Food Chemistry (2024) Vol. 441, pp. 138400-138400
Closed Access | Times Cited: 23
Effects of thermal treatment on the formation and properties of whey protein isolate/whey protein hydrolysate-sodium hyaluronate complexes
Danli Wang, Yushi Wang, Anxiu Bao, et al.
Food Research International (2024) Vol. 190, pp. 114608-114608
Closed Access | Times Cited: 16
The Effect of Ultrasound Treatment on the Structural and Functional Properties of Tenebrio molitor Myofibrillar Protein
Xiu Wang, Xiangxiang Ni, Chaoyi Duan, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2817-2817
Open Access | Times Cited: 14
Mislabeling identification of fresh retail beef cuts using machine learning – guided REIMS lipidomic fingerprints
Gongshuai Song, Xichuang Guo, Qianyun Li, et al.
Food Control (2024) Vol. 161, pp. 110401-110401
Closed Access | Times Cited: 9
Effects of Dendrobium officinale on physicochemical and flavor properties of yogurt during different fermentation time
Ling Li, Xusheng Shao, Ziyun Feng, et al.
Food Bioscience (2024) Vol. 57, pp. 103579-103579
Closed Access | Times Cited: 7
Microencapsulation of Lactobacillus sakei and Lactobacillus rhamnosus in Whey Protein Isolate and Sodium Hyaluronate for Potential Food-Grade Probiotic Delivery System
Ling Zhou, Yanxin Huang, Danli Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104784-104784
Closed Access | Times Cited: 6
Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques
Wei‐Jen Tang, Qin Pan, Jianfei He, et al.
Food Research International (2025) Vol. 202, pp. 115673-115673
Closed Access
Exploring the noncovalent interaction between β-lactoglobulin and flavonoids under nonthermal process: Characterization, physicochemical properties, and potential for lycopene delivering
Gongshuai Song, Fang Li, Ziming Xu, et al.
Food Chemistry X (2025) Vol. 25, pp. 102160-102160
Open Access
An exploration of the interaction, structural characterization and anti-oxidative properties of proanthocyanidin and beta-lactoglobulin complex
Cuicui Duan, Mengchun Qin, L. Liu, et al.
Food Research International (2025), pp. 115760-115760
Closed Access
Folic acid-targeted β-lactoglobulin nanocarriers for enhanced delivery of 5-fluorouracil and sodium butyrate in colorectal cancer treatment
Rosalinda Heydarian, Adeleh Divsalar, Homa Mohseni Kouchesfahani, et al.
International Journal of Pharmaceutics (2025), pp. 125262-125262
Closed Access
Investigating Changes in the Physicochemical and Structural–Functional Properties of Soybean Milk Under an Industry-Scale Microfluidization System
Mutai Bao, Jie Wang, Yan Zeng, et al.
Food and Bioprocess Technology (2025)
Closed Access
Interfacial properties of whey protein hydrolysates monitored by quartz crystal microbalance with dissipation
Yueling Tian, Manyan Qiu, Yu Shen, et al.
International Journal of Biological Macromolecules (2025), pp. 140368-140368
Closed Access
Valorization of Chrysanthemum morifolium Ramat. cv. “Hangbaiju” stems for phenolic compounds production by steam explosion pretreatment
Xiaohuan Zhu, Tinglan Yuan, Xiang Li, et al.
Industrial Crops and Products (2024) Vol. 213, pp. 118410-118410
Closed Access | Times Cited: 3
"Exploring the interface dynamics of emulsion gel via a novel non-destructive technique provides insights into the underlying mechanism of gel formation, water mobility, functionality and structural variations”
Abdul Qayum, Arif Rashid, Asif Ali Khan, et al.
Food Bioscience (2024) Vol. 61, pp. 104721-104721
Closed Access | Times Cited: 3
Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins
Boyu Chen, Chao Ai, Yuanju He, et al.
Food Chemistry X (2024) Vol. 23, pp. 101744-101744
Closed Access | Times Cited: 3
Green fabrication of biomass-derived carbon dots and bio-based coatings: Potential of enhancing postharvest quality on Chinese flowering cabbage
Zhaojun Ban, Linxuan Jin, Yueyue Zhang, et al.
Food Chemistry (2024) Vol. 463, pp. 141429-141429
Closed Access | Times Cited: 2
Physicochemical Properties, Stability, and Functionality of Non-Covalent Ternary Complexes Fabricated with Pea Protein, Hyaluronic Acid and Chlorogenic Acid
Wenfei Fu, Fujun Liu, Ronglei Zhang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2054-2054
Open Access | Times Cited: 1
Role and influence mechanism of different concentration of hyaluronic acid on physicochemical and organoleptic properties of yogurt
Ling Li, Beibei Zhao, Ziyun Feng, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 1
Preparation, characterization, stability, and antioxidant of quercetin-loaded hyaluronic acid complexes via pH-induced co-assembly
An Luo, Mengya Xie, Xiang Li, et al.
Food Bioscience (2024) Vol. 62, pp. 105399-105399
Closed Access | Times Cited: 1
Encapsulation in β-lactoglobulin-chlorogenic acid complexes enhances digestibility and enzyme inhibitory activity of curcumin
Jiayuan Liu, Gongshuai Song, Danli Wang, et al.
Food Bioscience (2024) Vol. 62, pp. 105423-105423
Closed Access | Times Cited: 1
Effect of dynamic high-pressure microfluidization on the structural, emulsifying properties, in vitro digestion and antioxidant activity of whey protein isolate
Chen Wang, Hongmei Wen, Su Jin Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137720-137720
Closed Access | Times Cited: 1
Unveiling differential interaction pattern for iminium and alkanolamine forms of Sanguinarine with β-Lactoglobulin protein
Jyoti Vishwakarma, Sudhanshu Sharma, Dineshbabu Takkella, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137721-137721
Closed Access | Times Cited: 1
Improvement of curcumin loading properties and bioaccessibility of beta-lactoglobulin-hyaluronic acid nanocomplexes conjugated via ultrasound-assisted Maillard reaction
Gongshuai Song, Nengliang Jiang, Yubin Ge, et al.
International Journal of Biological Macromolecules (2024) Vol. 288, pp. 138710-138710
Closed Access | Times Cited: 1
Comparison in structure, physicochemical and emulsifying properties of alpha lactoglobulin and beta lactalbumin exposed to prior γ-oryzanol by the multi-spectroscopic and silico methods
Qiang Huang, Zhishen Mu, Heyang Xu, et al.
International Journal of Biological Macromolecules (2024), pp. 136771-136771
Closed Access
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