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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:

l-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths
Yaosong Wang, Tianyi Ma, Changqi Liu, et al.
LWT (2021) Vol. 152, pp. 112382-112382
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Modification of soy protein isolate and pea protein isolate by high voltage dielectric barrier discharge (DBD) atmospheric cold plasma: Comparative study on structural, rheological and techno-functional characteristics
Srutee Rout, Prem Prakash Srivastav
Food Chemistry (2024) Vol. 447, pp. 138914-138914
Closed Access | Times Cited: 23
Revealing the interaction mechanism and emulsion properties of carboxymethyl cellulose on soy protein isolate at different pH
Xumei Feng, Xixi Wu, Tian Gao, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109739-109739
Closed Access | Times Cited: 18
Ultrasound-assisted modification of soybean protein isolate with L-histidine: Relationship between structure and function
Jingwen Xu, Shizhang Yan, Jing Xu, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106934-106934
Open Access | Times Cited: 11
Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate
Bin Zhu, Jinjie Yang, Jingjing Dou, et al.
Food Chemistry (2024) Vol. 447, pp. 138901-138901
Closed Access | Times Cited: 8
Modification of soybean protein isolate by pH-shifting combined with ultrasonic treatment: structural, viscosity and functional properties
Zimeng Kang, Shuang Zhang, Yue Kong, et al.
Food Structure (2024) Vol. 42, pp. 100383-100383
Closed Access | Times Cited: 7
Polyacrylamide Gel Electrophoresis
Changqi Liu, Jing Zhao, Sahil Gupta
Methods and protocols in food science (2024), pp. 249-263
Closed Access | Times Cited: 7
Synergistic stabilization of ovalbumin by S-configuration transitions and positively charged amino acids: A thermal aggregation mechanism perspective
Xiaohan Zhang, Jinghong Li, Jiaqi Wang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110284-110284
Closed Access | Times Cited: 6
Hyaluronic acid modulates techno-functional and digestion properties of heat-induced ginkgo seed protein isolate gel
Qiao Cheng, Changqi Liu, Jing Zhao, et al.
Food Bioscience (2024) Vol. 59, pp. 104204-104204
Closed Access | Times Cited: 5
Histidine as a versatile excipient in the protein-based biopharmaceutical formulations
Jia-Yi Lv, Rahul G Ingle, Hao Wu, et al.
International Journal of Pharmaceutics (2024) Vol. 662, pp. 124472-124472
Closed Access | Times Cited: 5
Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions
Jiaxin Chen, Chuanai Cao, Dongxue Yuan, et al.
Food Chemistry (2022) Vol. 385, pp. 132700-132700
Closed Access | Times Cited: 19
The role of β-subunit in emulsifying performance of β-conglycinin
Chang Wu, Fengyan Wu, Qian Ju, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108694-108694
Closed Access | Times Cited: 11
L-Theanine Improves the Gelation of Ginkgo Seed Proteins at Different pH Levels
Luyan Zhang, Huifang Ge, Jing Zhao, et al.
Gels (2024) Vol. 10, Iss. 2, pp. 131-131
Open Access | Times Cited: 4
Enhancement of Emulsifying Activity in Soy-Protein-Based Products by Partial Substitution with Zein Hydrolysates and Transglutaminase Addition
Zhihao Guo, Weiyu Li, Xue Yuan, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1353-1353
Open Access
Effects of l-arginine/l-lysine modifications on the protein structure, binding interactions, and functional properties of soy protein hydrolysate
Bin Zhu, Jinjie Yang, Jiaye Yu, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109319-109319
Closed Access | Times Cited: 10
Role of interfacial flexibility in emulsifying ability of coconut protein isolate remodeled by pulsed light coupled with weak alkali cycling treatment
Qianqian Zhu, Wenxue Chen, Weijun Chen, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109373-109373
Closed Access | Times Cited: 10
Aspartic acid/arginine enhance the stability of gelatin emulsions
Huimin Yan, Yu Song, Man‐Man Yu, et al.
Journal of Food Engineering (2023) Vol. 361, pp. 111735-111735
Closed Access | Times Cited: 9
Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated Storage
Miaomiao Han, Jinjin Zhao, Qingzhi Wu, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 620-620
Open Access | Times Cited: 8
Glycyl-l-histidyl-l-lysine prevents copper- and zinc-induced protein aggregation and central nervous system cell death in vitro
Jin Hong Min, Heela Sarlus, Robert A. Harris
Metallomics (2024) Vol. 16, Iss. 5
Open Access | Times Cited: 2
Gelling Characteristics of Emulsions Prepared with Modified Whey Protein by Multiple-Frequency Divergent Ultrasound at Different Ultrasonic Power and Frequency Mode
Yu Cheng, Georgina Benewaa Yeboah, Xinyi Guo, et al.
Polymers (2022) Vol. 14, Iss. 10, pp. 2054-2054
Open Access | Times Cited: 10
Optimization of Soybean Protein Extraction Using By-Products from NaCl Electrolysis as an Application of the Industrial Symbiosis Concept
Emilio Ovando, Lucio Rodríguez‐Sifuentes, Luz María Martínez, et al.
Applied Sciences (2022) Vol. 12, Iss. 6, pp. 3113-3113
Open Access | Times Cited: 9
Basic amino acids treatment prior to spray drying improved the functional properties and flavor attributes of soy protein isolate
Jing Li, Shuxin Ye, Abel Wend‐Soo Zongo, et al.
LWT (2023) Vol. 188, pp. 115447-115447
Open Access | Times Cited: 5
Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties
Xiao Yu, Min‐Hsiung Pan, Yi‐Shiou Chiou, et al.
Food Structure (2023) Vol. 39, pp. 100357-100357
Closed Access | Times Cited: 5
Contribution of dicarboxylic acids to pyrene biodegradation and transcriptomic responses of Enterobacter sp. PRd5
Chaoba Lin, Fuying Zhang, Lulu Sun, et al.
Applied Microbiology and Biotechnology (2022) Vol. 106, Iss. 23, pp. 7949-7961
Closed Access | Times Cited: 8
Commercial Production of Highly Rehydrated Soy Protein Powder by the Treatment of Soy Lecithin Modification Combined with Alcalase Hydrolysis
Shuanghe Ren, Yahui Du, Jiayu Zhang, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1800-1800
Open Access | Times Cited: 1
An impact of l-histidine on the phosphorylation and stability of pyruvate kinase at low NaCl level
He Wanhong, Peng Yingbo, Wenqi Wang, et al.
Food Chemistry (2024) Vol. 442, pp. 138449-138449
Closed Access
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