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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:

Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains
Xin Rui, Jin Huang, Guangliang Xing, et al.
LWT (2018) Vol. 99, pp. 156-165
Closed Access | Times Cited: 69

Showing 1-25 of 69 citing articles:

Modification approaches of plant-based proteins to improve their techno-functionality and use in food products
Maryam Nikbakht Nasrabadi, Ali Sedaghat Doost, Raffaele Mezzenga
Food Hydrocolloids (2021) Vol. 118, pp. 106789-106789
Open Access | Times Cited: 496
Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review
Mehrsa Emkani, Bonastre Oliete, Rémi Saurel
Fermentation (2022) Vol. 8, Iss. 6, pp. 244-244
Open Access | Times Cited: 84
Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change
Theodoros Varzakas, Slim Smaoui
Foods (2024) Vol. 13, Iss. 2, pp. 306-306
Open Access | Times Cited: 47
Effect of processing on soybean allergens and their allergenicity
Xiaowen Pi, Yuxue Sun, Guiming Fu, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 316-327
Closed Access | Times Cited: 94
Fungal fermentation inducing improved nutritional qualities associated with altered secondary protein structure of soybean meal determined by FTIR spectroscopy
Sulhattin Yaşar, Ramazan TOSUN, Zeynep Sönmez
Measurement (2020) Vol. 161, pp. 107895-107895
Closed Access | Times Cited: 79
Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds
Andresa Gomes, Paulo José do Amaral Sobral
Molecules (2021) Vol. 27, Iss. 1, pp. 60-60
Open Access | Times Cited: 63
Legume protein fermented by lactic acid bacteria: Specific enzymatic hydrolysis, protein composition, structure, and functional properties
Qiwei Du, Hang Li, Maolin Tu, et al.
Colloids and Surfaces B Biointerfaces (2024) Vol. 238, pp. 113929-113929
Closed Access | Times Cited: 12
Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties
Mehrsa Emkani, Bonastre Oliete, Rémi Saurel
Foods (2021) Vol. 10, Iss. 3, pp. 549-549
Open Access | Times Cited: 56
Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model
Qiaoling Lu, LingLing Zuo, Zhihua Wu, et al.
Food Chemistry (2021) Vol. 366, pp. 130569-130569
Closed Access | Times Cited: 55
Recent advances in alleviating food allergenicity through fermentation
Xiaowen Pi, Yili Yang, Yuxue Sun, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 26, pp. 7255-7268
Closed Access | Times Cited: 54
Effects of fermentation with Bacillus natto on the allergenicity of peanut
Xiaowen Pi, Guiming Fu, Biao Dong, et al.
LWT (2021) Vol. 141, pp. 110862-110862
Closed Access | Times Cited: 52
Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid
Xiaoyu Yang, Yiming Ren, Huifang Liu, et al.
International Journal of Biological Macromolecules (2021) Vol. 185, pp. 462-470
Closed Access | Times Cited: 44
Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment
Philippe Madjirebaye, Fei Peng, Tao Huang, et al.
Food Bioscience (2022) Vol. 50, pp. 102207-102207
Closed Access | Times Cited: 24
Effect of transglutaminase in conjunction with glucono‐δ‐lactone treatment on the antigenicity and conformational structure of β‐conglycinin
Guangliang Xing, Siran Yang, Jia Liu, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2707-2715
Closed Access | Times Cited: 5
Study on processing stability and fermentation characteristics of donkey milk
Wanlu Miao, Ru He, Li Feng, et al.
LWT (2020) Vol. 124, pp. 109151-109151
Closed Access | Times Cited: 33
Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein
Guangliang Xing, Siran Yang, Lu Huang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7977-7984
Closed Access | Times Cited: 4
Revealing the formation mechanisms of key flavor components during the fermentation of bamboo shoots by combining flavoromics and metagenomics
Cuiwen Jian, Minghao Sun, Ting Ma, et al.
Food Research International (2024) Vol. 198, pp. 115361-115361
Closed Access | Times Cited: 4
Does Transglutaminase Crosslinking Reduce the Antibody Recognition Capacity of β-Lactoglobulin: An Analysis from Conformational Perspective
Lei Fang, Xun Han, Yue Zhang, et al.
Molecules (2025) Vol. 30, Iss. 3, pp. 685-685
Open Access
Pediococcus acidilactici Strain Alleviates Gluten-Induced Food Allergy and Regulates Gut Microbiota in Mice
Wenhui Fu, Chen Chen, Qiang Xie, et al.
Frontiers in Cellular and Infection Microbiology (2022) Vol. 12
Open Access | Times Cited: 19
Scavenging peptides, antioxidant activity, and hypoglycemic activity of a germinated amaranth ( Amaranthus hypochondriacus L.) beverage fermented by Lactiplantibacillus plantarum
Yazmín Hernández‐García, Guiomar Melgar‐Lalanne, Darío Iker Téllez‐Medina, et al.
Journal of Food Biochemistry (2022) Vol. 46, Iss. 7
Closed Access | Times Cited: 17
Co-fermented cow milk protein by Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 attenuates its allergic immune response in Balb/c mice
Lina Zhao, Fengyi Shi, Qinggang Xie, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 9, pp. 7190-7202
Open Access | Times Cited: 17
Dual‐protein system composed of soy protein and β‐lactoglobulin: effect of transglutaminase‐mediated crosslinking on its allergenicity and conformation
Guangliang Xing, Jia Liu, Ruyi Tang, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Modulation of soymilk immunoglobulin E-binding through germination: Emphasis on the specific degradation of major allergens and their epitopes
Yaqiong Wang, Mian Wang, Guannan Liu, et al.
Food Chemistry (2025), pp. 143930-143930
Closed Access
Assessment of the effects of oligosaccharide supplementation on the structure of lactic-fermented soy protein gel and its allergenic epitopes
Xinran Guo, Xinshan Lu, Di Yu, et al.
Food Hydrocolloids (2025), pp. 111406-111406
Closed Access
Aspects of enzymatic modification of plant proteins
Денис Куликов, А.А. Королев
Food systems (2025) Vol. 8, Iss. 1, pp. 22-28
Open Access
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