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:
Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction
Yibo Liu, Xiaobing Guo, Ting Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130606-130606
Closed Access | Times Cited: 13
Yibo Liu, Xiaobing Guo, Ting Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130606-130606
Closed Access | Times Cited: 13
Showing 13 citing articles:
Effects of Maillard Reaction Durations on the Physicochemical and Emulsifying Properties of Chickpea Protein Isolate
Shanshan Zhang, Y. Liu, Wenhui Wu
Foods (2025) Vol. 14, Iss. 1, pp. 117-117
Open Access
Shanshan Zhang, Y. Liu, Wenhui Wu
Foods (2025) Vol. 14, Iss. 1, pp. 117-117
Open Access
Soy protein isolate/dextran glycation conjugates: Fabrication through ultrasound-assisted cyclic continuous reaction and their applications as carriers of anthocyanins
Fang Wang, Shuiping Dai, Jiarui Ye, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139485-139485
Closed Access
Fang Wang, Shuiping Dai, Jiarui Ye, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139485-139485
Closed Access
Enhancing curcumin stability and bioavailability through chickpea protein isolate–citrus pectin conjugate emulsions: Targeted delivery and gut microecology modulation
Yibo Liu, Xuemei Fan, Xiyu Yu, et al.
International Journal of Biological Macromolecules (2025) Vol. 300, pp. 140295-140295
Closed Access
Yibo Liu, Xuemei Fan, Xiyu Yu, et al.
International Journal of Biological Macromolecules (2025) Vol. 300, pp. 140295-140295
Closed Access
Interface behavior, competitive substitution, and saltiness perception of switchable water-in-oil high internal phase emulsions-based delivery carrier for sodium salt regulated by OSA starch
Xinshuo Wang, Shuqin Xia, Khizar Hayat, et al.
Food Hydrocolloids (2025), pp. 111162-111162
Closed Access
Xinshuo Wang, Shuqin Xia, Khizar Hayat, et al.
Food Hydrocolloids (2025), pp. 111162-111162
Closed Access
Hawthorn (Crataegus pinnatifida) berries ripeness induced pectin diversity: A comparative study in physicochemical properties, structure, function and fresh-keeping potential
Xueyan Wei, Kang Xu, Weishuai Qin, et al.
Food Chemistry (2024) Vol. 455, pp. 139703-139703
Closed Access | Times Cited: 2
Xueyan Wei, Kang Xu, Weishuai Qin, et al.
Food Chemistry (2024) Vol. 455, pp. 139703-139703
Closed Access | Times Cited: 2
Fabrication and characterization of edible Pickering emulsion stabilized by donkey myofibrillar protein
Hui Shen, Wenhui Qi, Ying Shu, et al.
International Journal of Biological Macromolecules (2024), pp. 135627-135627
Closed Access | Times Cited: 1
Hui Shen, Wenhui Qi, Ying Shu, et al.
International Journal of Biological Macromolecules (2024), pp. 135627-135627
Closed Access | Times Cited: 1
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: 1
Chuxin Ke, Shaoqi Zhang, Xiaoyu Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137101-137101
Closed Access | Times Cited: 1
Improving the emulsifying properties and oil–water interfacial behaviors of chickpea protein isolates through Maillard reaction with citrus pectin
Yibo Liu, Xiaobing Guo, Xuemei Fan, et al.
International Journal of Biological Macromolecules (2024), pp. 137671-137671
Closed Access | Times Cited: 1
Yibo Liu, Xiaobing Guo, Xuemei Fan, et al.
International Journal of Biological Macromolecules (2024), pp. 137671-137671
Closed Access | Times Cited: 1
Improvement of quercetin bioaccessibility by whey protein isolate/D-tagatose conjugates: effect on the structural characterization through simultaneous rheological and FTIR techniques
Feifei Chen, Yao Meng, Yujie Lin, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110738-110738
Closed Access
Feifei Chen, Yao Meng, Yujie Lin, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110738-110738
Closed Access
Feasibility analysis on the application of the Maillard reaction in developing Lentinula edodes umami seasoning: Based on the umami substances, sensory quality, physicochemical properties of the products
Jianguo Qiu, Hongyu Li, Lijia Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101943-101943
Open Access
Jianguo Qiu, Hongyu Li, Lijia Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101943-101943
Open Access
Study on the Structural Characteristics and Foaming Properties of Ovalbumin—Citrus Pectin Conjugates Prepared by the Maillard Reaction
Shanshan Zhang, Y. Liu, Wenhui Wu
Foods (2024) Vol. 13, Iss. 22, pp. 3542-3542
Open Access
Shanshan Zhang, Y. Liu, Wenhui Wu
Foods (2024) Vol. 13, Iss. 22, pp. 3542-3542
Open Access
Ultrasonic Promotion of Enzymatic Glycosylation of Soybean Protein-Chitosan: A New Perspective on the Characteristics of Digestive Products Simulated in Gastrointestinal Tract
Xibo Wang, Yifan Cui, Yuanyuan Li, et al.
(2024)
Closed Access
Xibo Wang, Yifan Cui, Yuanyuan Li, et al.
(2024)
Closed Access
Maillard Reaction for Protein Fortification in Bakery Products
Mondher Mzoughi, Evren Demircan, Ahmed Zouari, et al.
Methods and protocols in food science (2024), pp. 263-304
Closed Access
Mondher Mzoughi, Evren Demircan, Ahmed Zouari, et al.
Methods and protocols in food science (2024), pp. 263-304
Closed Access
