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:
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
Showing 16 citing articles:
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
Wan Wang, Min Wang, Cong Xu, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1504-1504
Open Access | Times Cited: 41
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
Jinzhe Li, Yuxuan Huang, Wenjuan Zhang, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108207-108207
Closed Access | Times Cited: 35
Comparative interaction study of soy protein isolate and three flavonoids (Chrysin, Apigenin and Luteolin) and their potential as natural preservatives
Mingyuan Li, Jing Kong, Yanrong Chen, et al.
Food Chemistry (2023) Vol. 414, pp. 135738-135738
Closed Access | Times Cited: 25
Mingyuan Li, Jing Kong, Yanrong Chen, et al.
Food Chemistry (2023) Vol. 414, pp. 135738-135738
Closed Access | Times Cited: 25
Dual effects of thermal processing and polyphenol incorporation on bioaccessibility and functionality of soy and whey proteins
Phatcharaporn Khongphakdee, Methavee Peanparkdee, Sudathip Sae‐tan
Food Chemistry Advances (2025), pp. 100905-100905
Open Access
Phatcharaporn Khongphakdee, Methavee Peanparkdee, Sudathip Sae‐tan
Food Chemistry Advances (2025), pp. 100905-100905
Open Access
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
Wan Wang, Chuanbing Hu, Hong Sun, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2201-2201
Open Access | Times Cited: 26
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
Wan Wang, Cong Xu, Zhijing Liu, et al.
Food & Function (2022) Vol. 13, Iss. 18, pp. 9268-9284
Closed Access | Times Cited: 16
Advances in efficient extraction of essential oils from spices and its application in food industry: A critical review
Jiong Zhang, Min Zhang, Ronghua Ju, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 11482-11503
Closed Access | Times Cited: 15
Jiong Zhang, Min Zhang, Ronghua Ju, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 11482-11503
Closed Access | Times Cited: 15
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
Zhanmei Jiang, Minghan Zhang, Yuxuan Huang, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2665-2665
Open Access | Times Cited: 12
Incorporation of Blue Honeysuckle Juice into Fermented Goat Milk: Physicochemical, Sensory and Antioxidant Characteristics and In Vitro Gastrointestinal Digestion
Jiage Ma, Yusi Miao, Jinzhe Li, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3065-3065
Open Access | Times Cited: 12
Jiage Ma, Yusi Miao, Jinzhe Li, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3065-3065
Open Access | Times Cited: 12
Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability
Wan Wang, Jinzhe Li, Min Wang, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2560-2560
Open Access | Times Cited: 9
Wan Wang, Jinzhe Li, Min Wang, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2560-2560
Open Access | Times Cited: 9
Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt
Nianxu Dou, Rongbo Sun, Chengcheng Su, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2088-2088
Open Access | Times Cited: 5
Nianxu Dou, Rongbo Sun, Chengcheng Su, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2088-2088
Open Access | Times Cited: 5
Evaluating the Effects of Microwave Treatment on Functional and Physicochemical Properties of Different Edible Seed Flours
Shubhi Singh, Smriti Gaur
ACS Food Science & Technology (2023) Vol. 4, Iss. 1, pp. 139-151
Closed Access | Times Cited: 2
Shubhi Singh, Smriti Gaur
ACS Food Science & Technology (2023) Vol. 4, Iss. 1, pp. 139-151
Closed Access | Times Cited: 2
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
Astaxanthin complexes of five plant protein fibrils: aggregation behavior, interaction, and delivery properties
Fengqiujie Wang, Lin Liu, Xichang Wang, et al.
Food Hydrocolloids (2024), pp. 110995-110995
Closed Access
Fengqiujie Wang, Lin Liu, Xichang Wang, et al.
Food Hydrocolloids (2024), pp. 110995-110995
Closed Access
Effects of thermal treatment on foam properties and simulated in vitro digestion properties of α‐lactalbumin–tea saponin complex
Cong Xu, Qiuwan Jiang, Hongyu Li, et al.
International Journal of Dairy Technology (2023) Vol. 77, Iss. 1, pp. 81-93
Closed Access
Cong Xu, Qiuwan Jiang, Hongyu Li, et al.
International Journal of Dairy Technology (2023) Vol. 77, Iss. 1, pp. 81-93
Closed Access
Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways
Meng Li, Jinzhe Li, Yuxuan Huang, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1848-1848
Open Access
Meng Li, Jinzhe Li, Yuxuan Huang, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1848-1848
Open Access
Comparison of interaction, structure, and cell proliferation of α‐lactalbumin –safflower yellow complex induced by microwave heating or conventional heating
Tianqi Li, Jinzhe Li, Yuxuan Huang, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 4, pp. 1846-1855
Closed Access
Tianqi Li, Jinzhe Li, Yuxuan Huang, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 4, pp. 1846-1855
Closed Access
