Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Showing 1-25 of 36 citing articles:

Mechanism of natural antioxidants regulating advanced glycosylation end products of Maillard reaction
Wei Jia, Aiai Guo, Rong Zhang, et al.
Food Chemistry (2022) Vol. 404, pp. 134541-134541
Closed Access | Times Cited: 109
A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment
Lidong Pang, Chen Chen, Ming Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties
Wan Wang, Min Wang, Cong Xu, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1504-1504
Open Access | Times Cited: 41
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
Effect of Maillard reaction conditions on the gelation and thermal stability of whey protein isolate/d-tagatose conjugates
Yao Meng, Xiao Zhao, Yunqing Jiang, et al.
Food Chemistry (2022) Vol. 405, pp. 134928-134928
Closed Access | Times Cited: 36
Insight into binding mechanism between three whey proteins and mogroside V by multi-spectroscopic and silico methods: Impacts on structure and foaming properties
Jinzhe Li, Yuxuan Huang, Wenjuan Zhang, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108207-108207
Closed Access | Times Cited: 35
Physicochemical stability and in vitro digestibility of goat milk affected by freeze-thaw cycles
Yue Ma, Jinzhe Li, Yuxuan Huang, et al.
Food Chemistry (2022) Vol. 404, pp. 134646-134646
Closed Access | Times Cited: 35
Effect of conventional and microwave heating treatment on antioxidant activity of quinoa protein after simulated gastrointestinal digestion
Hongwei Cao, Qilong Huang, Junru Shi, et al.
Food Chemistry (2023) Vol. 415, pp. 135763-135763
Closed Access | Times Cited: 22
Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation
Keke Hou, Xiong Fu, Haiming Chen, et al.
Carbohydrate Polymers (2024) Vol. 329, pp. 121790-121790
Closed Access | Times Cited: 10
Structure, Functional Properties, and Intestinal Barrier Function of Tgase-Type Glycosylated Whey Protein Isolate
Yu Wang, Hui Chu, Xinyan Yang, et al.
(2025)
Closed Access
Understanding the structural differences in chickpea globulins and their relationship with in vitro protein digestibility
Ingrid Contardo, Sarah Gutiérrez, John Hurtado-Murillo, et al.
Food Research International (2025), pp. 115702-115702
Closed Access
Lactobacillus plantarum Combined with Galactooligosaccharides Supplement: A Neuroprotective Regimen Against Neurodegeneration and Memory Impairment by Regulating Short-Chain Fatty Acids and the c-Jun N-Terminal Kinase Signaling Pathway in Mice
Wan Wang, Cong Xu, Xuan Zhou, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 28, pp. 8619-8630
Closed Access | Times Cited: 27
Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures
Wan Wang, Chuanbing Hu, Hong Sun, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2201-2201
Open Access | Times Cited: 26
Glycated whey protein concentrate for purple sweet potato anthocyanins delivery: Physicochemical stability and in vitro digestion characteristics
Fang Wang, Shuo Zhang, Qin Luo, et al.
Journal of Functional Foods (2024) Vol. 114, pp. 106059-106059
Open Access | Times Cited: 4
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
Formation of advanced glycation end-products and α-dicarbonyl compounds through Maillard reaction: Solutions from natural polyphenols
Yang Liu, Lu Lu, Shaofeng Yuan, et al.
Journal of Food Composition and Analysis (2023) Vol. 120, pp. 105350-105350
Closed Access | Times Cited: 13
Glycation of whey protein isolate and stachyose modulates their in vitro digestibility: Promising prebiotics as functional ingredients
Guang‐yao Zhang, Cong Sun, Jing-ru Song, et al.
Food Bioscience (2023) Vol. 52, pp. 102379-102379
Closed Access | Times Cited: 12
Structural and functional properties of whey protein isolate–inulin conjugates prepared with ultrasound or wet heating method
Yu‐Qing Qin, Yange Fan, Jingnan Ren, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7281-7290
Closed Access | Times Cited: 3
Modification of sunnhemp (Crotalaria juncea) protein isolate by high intensity ultrasound: Impact on the molecular structure, amino acid composition and nutritional profiling
Rashmi Rawat, Charanjiv Singh Saini
Food Bioscience (2023) Vol. 56, pp. 103100-103100
Closed Access | Times Cited: 10
Physicochemical properties and bioactivity of polysaccharides from Isaria cicadae Miquel with different extraction processes: effects on gut microbiota and immune response in mice
Wan Wang, Cong Xu, Zhijing Liu, et al.
Food & Function (2022) Vol. 13, Iss. 18, pp. 9268-9284
Closed Access | Times Cited: 16
High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis
Zhihui Yu, Huirong Zhang, Haoran Guo, et al.
Ultrasonics Sonochemistry (2022) Vol. 86, pp. 106036-106036
Open Access | Times Cited: 12
Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment
Zhanmei Jiang, Minghan Zhang, Yuxuan Huang, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2665-2665
Open Access | Times Cited: 12
Anti-diabetic properties of brewer's spent yeast peptides. In vitro, in silico and ex vivo study after simulated gastrointestinal digestion
Marilin E. Aquino, Silvina R. Drago, Fermín Sánchez de Medina, et al.
Food & Function (2024) Vol. 15, Iss. 7, pp. 3778-3790
Open Access | Times Cited: 1
Shrimp Oil-Enriched Mayonnaise Prepared Using Fish Myofibrillar Protein as a Substitute for Egg Yolk: Physical, Rheological, and Sensory Properties
Bharathipriya Rajasekaran, Avtar Singh, Bin Zhang, et al.
Colloids and Interfaces (2024) Vol. 8, Iss. 2, pp. 22-22
Open Access | Times Cited: 1
The mechanism of resveratrol stabilization and degradation by synergistic interactions between constituent proteins of whey protein
Xin Yin, Wusigale, Hao Cheng, et al.
Food Research International (2024) Vol. 188, pp. 114485-114485
Closed Access | Times Cited: 1
Page 1 - Next Page

Scroll to top