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:
Superfine grinding pretreatment enhances emulsifying, gel properties and in vitro digestibility of laccase-treated α-Lactalbumin
Jialun Hu, Ling Ma, Xianqi Liu, et al.
LWT (2022) Vol. 157, pp. 113082-113082
Open Access | Times Cited: 25
Jialun Hu, Ling Ma, Xianqi Liu, et al.
LWT (2022) Vol. 157, pp. 113082-113082
Open Access | Times Cited: 25
Showing 25 citing articles:
Effects of ultrasound synergized with microwave on structure and functional properties of transglutaminase-crosslinked whey protein isolate
Wenjuan Zhang, Panpan Zhao, Jinzhe Li, et al.
Ultrasonics Sonochemistry (2022) Vol. 83, pp. 105935-105935
Open Access | Times Cited: 53
Wenjuan Zhang, Panpan Zhao, Jinzhe Li, et al.
Ultrasonics Sonochemistry (2022) Vol. 83, pp. 105935-105935
Open Access | Times Cited: 53
Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid
Ningzhe Wang, Xiao Zhao, Yunqing Jiang, et al.
International Journal of Biological Macromolecules (2022) Vol. 225, pp. 1085-1095
Closed Access | Times Cited: 50
Ningzhe Wang, Xiao Zhao, Yunqing Jiang, et al.
International Journal of Biological Macromolecules (2022) Vol. 225, pp. 1085-1095
Closed Access | Times Cited: 50
Consequences of ball milling combined with high-pressure homogenization on structure, physicochemical and rheological properties of citrus fiber
Zhanmei Jiang, Sinan Mu, Chenglong Ma, et al.
Food Hydrocolloids (2022) Vol. 127, pp. 107515-107515
Closed Access | Times Cited: 47
Zhanmei Jiang, Sinan Mu, Chenglong Ma, et al.
Food Hydrocolloids (2022) Vol. 127, pp. 107515-107515
Closed Access | Times Cited: 47
Glycosylated whey protein isolate enhances digestion behaviors and stabilities of conjugated linoleic acid oil in water emulsions
Meng Li, Yue Liu, Jiale Zhao, et al.
Food Chemistry (2022) Vol. 383, pp. 132402-132402
Closed Access | Times Cited: 39
Meng Li, Yue Liu, Jiale Zhao, et al.
Food Chemistry (2022) Vol. 383, pp. 132402-132402
Closed Access | Times Cited: 39
Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey
Munkh‐Amgalan Gantumur, Narantuya Sukhbaatar, Ruijie Shi, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108130-108130
Closed Access | Times Cited: 38
Munkh‐Amgalan Gantumur, Narantuya Sukhbaatar, Ruijie Shi, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108130-108130
Closed Access | Times Cited: 38
Biological activities and in vitro digestion characteristics of glycosylated α-lactalbumin prepared by microwave heating: Impacts of ultrasonication
Yue Ma, Yue Liu, Haiying Yu, et al.
LWT (2022) Vol. 158, pp. 113141-113141
Open Access | Times Cited: 36
Yue Ma, Yue Liu, Haiying Yu, et al.
LWT (2022) Vol. 158, pp. 113141-113141
Open Access | Times Cited: 36
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
Gongshuai Song, Like Zhou, Liwei Zhao, et al.
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 128529-128529
Closed Access | Times Cited: 30
Comparative analysis of dietary fibers from grapefruit peel prepared by ultrafine grinding: Structural properties, adsorption capacities, in vitro prebiotic activities
Xiaoting Qin, Xuewen Dong, Jie Tang, et al.
Food Bioscience (2023) Vol. 56, pp. 103163-103163
Closed Access | Times Cited: 14
Xiaoting Qin, Xuewen Dong, Jie Tang, et al.
Food Bioscience (2023) Vol. 56, pp. 103163-103163
Closed Access | Times Cited: 14
Microgels from egg white as novel stabilizers of Pickering emulsion
Buwei Liu, Jindi Wang, Shuaifan Qin, et al.
Journal of Food Engineering (2024) Vol. 372, pp. 112009-112009
Closed Access | Times Cited: 5
Buwei Liu, Jindi Wang, Shuaifan Qin, et al.
Journal of Food Engineering (2024) Vol. 372, pp. 112009-112009
Closed Access | Times Cited: 5
Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties
Buwei Liu, Furong Jin, Ying Li, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 79, pp. 103063-103063
Closed Access | Times Cited: 24
Buwei Liu, Furong Jin, Ying Li, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 79, pp. 103063-103063
Closed Access | Times Cited: 24
Complexation between egg yolk protein hydrolysate, phytic acid and calcium ion: Binding mechanisms and influence on protein digestibility and calcium uptake
Ying Liu, Suihua Lu, Jun Meng, et al.
LWT (2023) Vol. 184, pp. 114986-114986
Open Access | Times Cited: 9
Ying Liu, Suihua Lu, Jun Meng, et al.
LWT (2023) Vol. 184, pp. 114986-114986
Open Access | Times Cited: 9
Oil bodies extracted from high-oil soybeans (Glycine max) exhibited higher oxidative and physical stability than oil bodies from high-protein soybeans
Xuan Zhou, Jiale Zhao, Xu Zhao, et al.
Food & Function (2022) Vol. 13, Iss. 6, pp. 3271-3282
Closed Access | Times Cited: 17
Xuan Zhou, Jiale Zhao, Xu Zhao, et al.
Food & Function (2022) Vol. 13, Iss. 6, pp. 3271-3282
Closed Access | Times Cited: 17
Non-covalent interaction and digestive characteristics between α-lactalbumin and safflower yellow: Impacts of microwave heating temperature
Jinzhe Li, Yue Liu, Tianqi Li, et al.
LWT (2022) Vol. 159, pp. 113206-113206
Open Access | Times Cited: 16
Jinzhe Li, Yue Liu, Tianqi Li, et al.
LWT (2022) Vol. 159, pp. 113206-113206
Open Access | Times Cited: 16
Joint effects of enzymatic and high-intensity ultrasonic on the emulsifying propertiesof egg yolk
Zhihui Yu, Jingrong Hu, Shuxiao Gao, et al.
Food Research International (2022) Vol. 156, pp. 111146-111146
Closed Access | Times Cited: 15
Zhihui Yu, Jingrong Hu, Shuxiao Gao, et al.
Food Research International (2022) Vol. 156, pp. 111146-111146
Closed Access | Times Cited: 15
The effect of superfine grinding on physicochemical properties of three kinds of mushroom powder
Pin Gong, Zihan Huang, Yuxi Guo, et al.
Journal of Food Science (2022) Vol. 87, Iss. 8, pp. 3528-3541
Closed Access | Times Cited: 15
Pin Gong, Zihan Huang, Yuxi Guo, et al.
Journal of Food Science (2022) Vol. 87, Iss. 8, pp. 3528-3541
Closed Access | Times Cited: 15
Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil–water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions
Yufeng Chen, Yi Sun, Yueli Meng, et al.
Food Chemistry (2022) Vol. 408, pp. 135147-135147
Closed Access | Times Cited: 15
Yufeng Chen, Yi Sun, Yueli Meng, et al.
Food Chemistry (2022) Vol. 408, pp. 135147-135147
Closed Access | Times Cited: 15
Combination of microwave heating and transglutaminase cross-linking enhances the stability of limonene emulsion carried by whey protein isolate
Akhunzada Bilawal, Xindi Wang, Kwang-Chol Oh, et al.
Food Bioscience (2022) Vol. 47, pp. 101684-101684
Closed Access | Times Cited: 13
Akhunzada Bilawal, Xindi Wang, Kwang-Chol Oh, et al.
Food Bioscience (2022) Vol. 47, pp. 101684-101684
Closed Access | Times Cited: 13
pH-Dependent Binding Behavior of the α-Lactalbumin/Glycyrrhizic Acid Complex in Relation to Their Foaming Characteristics in Bulk
Ruijie Shi, Yue Liu, Yue Ma, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 10, pp. 3252-3262
Closed Access | Times Cited: 7
Ruijie Shi, Yue Liu, Yue Ma, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 10, pp. 3252-3262
Closed Access | Times Cited: 7
Potentials of superfine grinding in quality modification of food powders
Haile Tesfaye Duguma, Liyan Zhang, Chigozie E. Ofoedu, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 530-541
Open Access | Times Cited: 3
Haile Tesfaye Duguma, Liyan Zhang, Chigozie E. Ofoedu, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 530-541
Open Access | Times Cited: 3
Enhanced extracellular production of alpha-lactalbumin from Bacillus subtilis through signal peptide and promoter screening
Yuqi Zhu, Pengdong Sun, Chunjian Li, et al.
Deleted Journal (2023) Vol. 13, Iss. 4, pp. 2310-2316
Open Access | Times Cited: 3
Yuqi Zhu, Pengdong Sun, Chunjian Li, et al.
Deleted Journal (2023) Vol. 13, Iss. 4, pp. 2310-2316
Open Access | Times Cited: 3
Hydroxypropyl methylcellulose (HPMC) reduces the hardening of fructose-containing and maltitol-containing high-protein nutrition bars during storage
Xuan Zhou, Mingli Wang, Le Zhang, et al.
LWT (2022) Vol. 163, pp. 113607-113607
Open Access | Times Cited: 4
Xuan Zhou, Mingli Wang, Le Zhang, et al.
LWT (2022) Vol. 163, pp. 113607-113607
Open Access | Times Cited: 4
Optimization of linear plasmid expression system for protein production and secretion in Bacillus thuringiensis
Runzhi Zhao, Rongzhen Tian, Yaokang Wu, et al.
Systems Microbiology and Biomanufacturing (2024)
Closed Access
Runzhi Zhao, Rongzhen Tian, Yaokang Wu, et al.
Systems Microbiology and Biomanufacturing (2024)
Closed Access
Progress in using cross-linking technologies to increase the thermal stability of colloidal delivery systems
Wen Xu, Kuang He, Ziqiang Lin, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access
Wen Xu, Kuang He, Ziqiang Lin, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access
Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber‐rich stabilizer for oil in water emulsions
Lihua Huang, Yongjian Cai, Qiangzhong Zhao, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 3080-3089
Closed Access | Times Cited: 1
Lihua Huang, Yongjian Cai, Qiangzhong Zhao, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 3080-3089
Closed Access | Times Cited: 1
Effects of Different Ultrafine Grinding Time on the Physicochemical Characterization, Structural Characteristics and Functional Properties of Fish Gelatin
Jinghong Xu, Xinjing Zhang, Lifeng Liang, et al.
(2023)
Closed Access
Jinghong Xu, Xinjing Zhang, Lifeng Liang, et al.
(2023)
Closed Access
