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:
Influence of peroxyl radical-induced oxidation on structural characteristics, emulsifying, and foaming properties of α-lactalbumin
Huimin Huang, Jiang Yi, Yuting Fan
LWT (2022) Vol. 163, pp. 113590-113590
Open Access | Times Cited: 12
Huimin Huang, Jiang Yi, Yuting Fan
LWT (2022) Vol. 163, pp. 113590-113590
Open Access | Times Cited: 12
Showing 12 citing articles:
Bovine α-lactalbumin: Source, extraction, techno-functional properties, and applications as a (nano-) delivery system for nutraceuticals
Rizwan Ahmed Bhutto, Noor ul ain Hira Bhutto, Yuting Fan, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104381-104381
Closed Access | Times Cited: 9
Rizwan Ahmed Bhutto, Noor ul ain Hira Bhutto, Yuting Fan, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104381-104381
Closed Access | Times Cited: 9
Comparative study of the effects of different lipid oxidation simulation systems on the physicochemical properties of proteins isolated from four cultivated walnut (Juglans sigillata Dode) varieties
Wei Xiong, Lixin Ding, Wendie Cui, et al.
Food Chemistry X (2025), pp. 102207-102207
Open Access
Wei Xiong, Lixin Ding, Wendie Cui, et al.
Food Chemistry X (2025), pp. 102207-102207
Open Access
Postharvest ripening of two varieties of corns: Structure, antioxidant activities and physicochemical properties of zein
Chengbin Zhao, Jinying Zhu, Hao Zhang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100680-100680
Open Access | Times Cited: 10
Chengbin Zhao, Jinying Zhu, Hao Zhang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100680-100680
Open Access | Times Cited: 10
Assessing the structural and foaming property changes in egg yolk proteins due to malondialdehyde: Experimental and molecular docking studies
Jingya Chen, Jiaxin Jin, Yu Liu, et al.
Food Chemistry (2024) Vol. 452, pp. 139529-139529
Closed Access | Times Cited: 2
Jingya Chen, Jiaxin Jin, Yu Liu, et al.
Food Chemistry (2024) Vol. 452, pp. 139529-139529
Closed Access | Times Cited: 2
Effect of (−)-epigallocatechin-3-gallate on physicochemical properties, emulsifying and foaming activities of α-lactalbumin under oxidative stress
Yuting Fan, Hui-Min Huang, Jiang Yi
LWT (2024) Vol. 203, pp. 116359-116359
Open Access | Times Cited: 2
Yuting Fan, Hui-Min Huang, Jiang Yi
LWT (2024) Vol. 203, pp. 116359-116359
Open Access | Times Cited: 2
Mechanisms underlying the formation of non-thermal deamidated zein via synergistic treatment of cold plasma with acid: Improved foam performance
Zihan Qu, Guiyun Chen, Tongliang Yang, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109195-109195
Closed Access | Times Cited: 5
Zihan Qu, Guiyun Chen, Tongliang Yang, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109195-109195
Closed Access | Times Cited: 5
Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review
Stefano Gerna, Paolo D’Incecco, Sara Limbo, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1271-1271
Open Access | Times Cited: 5
Stefano Gerna, Paolo D’Incecco, Sara Limbo, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1271-1271
Open Access | Times Cited: 5
Effects of endogenous lipid on the functional qualities of tuna protein during cold storage
Yizhou Fang, Yejing Sun, Junhui Li, et al.
LWT (2023) Vol. 190, pp. 115566-115566
Open Access | Times Cited: 5
Yizhou Fang, Yejing Sun, Junhui Li, et al.
LWT (2023) Vol. 190, pp. 115566-115566
Open Access | Times Cited: 5
Comparative Study of the Effects of Different Lipid Oxidation Simulation Systems on the Physicochemical Properties of Proteins Isolated from Four Cultivated Walnut (Juglans Sigillata Dode) Varieties
Wei Xiong, Lixin Din, Wendie Cui, et al.
(2024)
Closed Access
Wei Xiong, Lixin Din, Wendie Cui, et al.
(2024)
Closed Access
Effect of water migration on changes of quality and volatile compounds in frozen Penaeus monodon
Chuang Pan, Shuo Shi, Xianqing Yang, et al.
Food Chemistry (2024) Vol. 457, pp. 140425-140425
Closed Access
Chuang Pan, Shuo Shi, Xianqing Yang, et al.
Food Chemistry (2024) Vol. 457, pp. 140425-140425
Closed Access
Effects of different oxidation methods on the functional properties and gel characteristics of hazelnut proteins
Hongyu Jiang, Hao Hu, Ziyi Huang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9469-9478
Closed Access
Hongyu Jiang, Hao Hu, Ziyi Huang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9469-9478
Closed Access
Correlation Between Volatile Oxidation Products and Inflammatory Markers in Docosahexaenoic Acid: Insights from OPLS-DA and Predictive Modeling
Wenwen Lv, Xinxin Jiao, Zhiwen Zhang, et al.
Food Bioscience (2024), pp. 105756-105756
Closed Access
Wenwen Lv, Xinxin Jiao, Zhiwen Zhang, et al.
Food Bioscience (2024), pp. 105756-105756
Closed Access
