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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:

Study on the interaction mechanism, physicochemical properties and application in oil-in-water emulsion of soy protein isolate and tannic acid
Xin Li, Shuai Hu, Wenjun Rao, et al.
Journal of Food Engineering (2023) Vol. 357, pp. 111626-111626
Closed Access | Times Cited: 18

Showing 18 citing articles:

Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties
Chuxin Ke, Liang Li
Food Chemistry (2024) Vol. 448, pp. 139033-139033
Closed Access | Times Cited: 18
Zein and tannic acid hybrid particles improving physical stability, controlled release properties, and antimicrobial activity of cinnamon essential oil loaded Pickering emulsions
Simin Fan, Qing‐Feng Yang, Debao Wang, et al.
Food Chemistry (2024) Vol. 446, pp. 138512-138512
Open Access | Times Cited: 12
Pickering oil-in-water emulsions stabilized by hybrid plant protein-flavonoid conjugate particles
Nisufyan Nimaming, Amin Sadeghpour, Brent S. Murray, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110146-110146
Open Access | Times Cited: 10
Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing
Z. Li, Liwen Zhang, Yuehan Shan, et al.
Food Chemistry (2024) Vol. 460, pp. 140402-140402
Closed Access | Times Cited: 6
Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels
Shima Saffarionpour
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
Effect of Defatting Method on Japanese Quince (Chaenomeles japonica) Fruit Seed Protein Isolate Technological Properties
Danija Lazdiņa, Dalija Segliņa, Zaiga Anna Zvaigzne, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 234-234
Open Access
Influence pathways of covalent and non-covalent interactions on the stability of deamidated gliadin-tannic acid-based Pickering emulsions
Mengyuan Zhang, Luzhen Chen, Xuanbo Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 140078-140078
Closed Access
Characterization of pea protein-different types of glycoside flavonoid complex interactions and functional properties
Zihao Chen, Min Fu, Jun Chen, et al.
Food Research International (2025), pp. 115788-115788
Closed Access
Fabrication of tannins and oat protein non-covalent complexes: Effect on the structure and in vitro digestion properties of oat proteins
Xi Chen, Xue Han, Mianhong Chen, et al.
International Journal of Biological Macromolecules (2025), pp. 140481-140481
Closed Access
Formation mechanism of quinoa protein hydrolysate-EGCG complexes at different pH conditions and its effect on the protein hydrolysate-lipid co-oxidation in emulsions
Jingwen Xu, Hezhen Zhang, Mengyu Deng, et al.
Food Research International (2024) Vol. 186, pp. 114365-114365
Closed Access | Times Cited: 4
Effect of non-covalent binding of tannins to sodium caseinate on the stability of high-internal-phase fish oil emulsions
Yanchen Wang, Yikai Huang, Ying Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134171-134171
Closed Access | Times Cited: 3
Insighting the effect of ultrasound-assisted polyphenol non-covalent binding on the functional properties of myofibrillar proteins from golden threadfin (Nemipterus virgatus)
Xianglian Wei, Chunxia Zhou, Donghui Luo, et al.
Ultrasonics Sonochemistry (2024) Vol. 109, pp. 106988-106988
Open Access | Times Cited: 2
Unlocking stability and efficiency in benzyl isothiocyanate-loaded emulsions: Unveiling synergistic interactions of fish skin gelatin and pectin
Wenwen Liu, Songyi Lin, Liang Song, et al.
Food Bioscience (2024) Vol. 58, pp. 103788-103788
Closed Access | Times Cited: 1
Tannic acid/non-covalent interaction-mediated modification of hemp seed proteins: Focused on binding mechanisms, oil-water interface behavior, and rheological properties
Ning Wang, Boyu Liu, Xiaoyu Han, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110483-110483
Closed Access | Times Cited: 1
Molecular investigation of soybean protein for improving the stability of quinoa (Chenopodium quinoa willd.) milk substitute
Sumei Zhou, Xinghao Liu, Yajun Cui, et al.
Food Chemistry (2024) Vol. 461, pp. 140829-140829
Closed Access | Times Cited: 1
Effect of protein oxidation on the structure and emulsifying properties of fish gelatin
Wanjun Xu, Yulong Bao, Yue Zhou, et al.
Food Research International (2024) Vol. 195, pp. 114963-114963
Closed Access | Times Cited: 1
Effects of mixing ratio on physicochemical, structural properties and application in lycopene-loaded emulsions of blends of whey protein and pea protein
Ru Zhao, Chuyu Chang, Yuxin He, et al.
Food Chemistry (2024) Vol. 463, pp. 141062-141062
Closed Access | Times Cited: 1
Stable Pickering emulsions of cinnamaldehyde were formulated using tannic acid-assisted cellulose nanofibers and applied for mango preservation
Wei Jiang, Xiaojuan Lei, Zhenan Rao, et al.
International Journal of Biological Macromolecules (2024) Vol. 290, pp. 139135-139135
Closed Access
Zein and Tannic Acid Hybrid Particles Improving Physical Stability, Controlled Release Properties, and Antimicrobial Activity of Cinnamon Essential Oil Loaded Pickering Emulsions
Dequan Zhang, Simin Fan, Qing‐Feng Yang, et al.
(2023)
Open Access | Times Cited: 1
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