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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:

Covalent interaction of soy protein isolate and chlorogenic acid: Effect on protein structure and functional properties
Jiahui Shi, Yifan Cui, Guowei Zhou, et al.
LWT (2022) Vol. 170, pp. 114081-114081
Open Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability
Ningzhe Wang, Zihan Ma, Longtu Ma, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108994-108994
Closed Access | Times Cited: 24
Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction
Fuwei Sun, Tianfu Cheng, Shuanghe Ren, et al.
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 128381-128381
Closed Access | Times Cited: 20
Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics
Meng-Yue Zhang, Bo-ya Zhang, Xiaotong Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129716-129716
Closed Access | Times Cited: 10
Soy protein-polyphenols conjugates interaction mechanism, characterization, techno-functional and biological properties: An updated review
Muhammad Faisal Manzoor, Xin‐An Zeng, Muhammad Waseem, et al.
Food Chemistry (2024) Vol. 460, pp. 140571-140571
Closed Access | Times Cited: 9
Soy protein isolate-catechin complexes conjugated by pre-heating treatment for enhancing emulsifying properties: Molecular structures and binding mechanisms
Juyang Zhao, Huiping Yuan, Yiyu Chen, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131157-131157
Closed Access | Times Cited: 7
Soybean isolate protein complexes with different concentrations of inulin by ultrasound treatment: Structural and functional properties
Mengmeng Wang, Sai Yang, Na Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106864-106864
Open Access | Times Cited: 7
Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methyl
Yang Li, Jing Xu, Fuwei Sun, et al.
Food Chemistry (2024) Vol. 451, pp. 139415-139415
Closed Access | Times Cited: 6
Study of the mechanism of non-covalent interactions between chlorogenic acid and soy protein isolate: Multi-spectroscopic, in vitro, and computational docking analyses
Nan Ma, Jiahui Duan, Guowei Zhou, et al.
Food Chemistry (2024) Vol. 457, pp. 140084-140084
Closed Access | Times Cited: 6
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
Chao Qiu, Yaxu Meng, Zhiheng Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Combination of Lycium barbarum polysaccharide and chlorogenic acid: Characterization of solution property, interaction, and regulatory function on typical gut Bacteroides and pathogens
Lisi Liang, Lianzhu Lin, Mouming Zhao
Food Chemistry (2025) Vol. 471, pp. 142779-142779
Closed Access
Effects of grape seed proanthocyanidin on emulsifying capacity of soy protein isolate in extrusion field and its underlying mechanism
Xiaoshuai Yu, Zhenguo Wang, Yumin Duan, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Complexes of soybean protein fibrils and chlorogenic acid: Interaction mechanism and antibacterial activity
Jianyu Zhu, Huan Wang, Shi Liu, et al.
Food Chemistry (2024) Vol. 452, pp. 139551-139551
Closed Access | Times Cited: 5
Covalent interactions between walnut protein isolate and chlorogenic acid impact the formation, structure, functionality and emulsions stability of the isolates
Mu-Guo Tang, Min Yang, Lan-Ke Xu, et al.
LWT (2024) Vol. 199, pp. 115991-115991
Open Access | Times Cited: 4
Advanced extraction of caffeine and polyphenols from coffee pulp: Comparison of conventional and ultrasound-assisted methods
Johanna Andrea Serna‐Jiménez, Laura Sofía Torres‐Valenzuela, A. Sanín Villarreal, et al.
LWT (2023) Vol. 177, pp. 114571-114571
Open Access | Times Cited: 11
Obtention, interaction, and characterization of the soy protein isolate-glycyrrhizin nanocomplex for encapsulating naringenin
Qingchen Cui, Xixi Song, Mengshuang Li, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109110-109110
Closed Access | Times Cited: 11
Covalent modification of soy protein isolates by hydroxytyrosol: Effects on structural and functional properties of adducts
Meiyu Gu, Jiahui Shi, Boya Zhang, et al.
LWT (2024) Vol. 198, pp. 116041-116041
Open Access | Times Cited: 3
Protein–Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications
Mohammad Tarahi, Maryam Gharagozlou, Mehrdad Niakousari, et al.
Antioxidants (2024) Vol. 13, Iss. 7, pp. 777-777
Open Access | Times Cited: 3
Insight into covalent conjugates of β-lactoglobulin with rutin: Characterizing allergenicity, digestibility, and antioxidant properties in vitro
Zhifen Deng, Yuting Xia, Lang Chen, et al.
Food Research International (2023) Vol. 173, pp. 113401-113401
Closed Access | Times Cited: 7
Effects of preheat treatment and syringic acid modification on the structure, functional properties, and stability of black soybean protein isolate
Qianqian Miao, Yiqing He, Haiwen Sun, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3577-3590
Closed Access | Times Cited: 1
Reactivity of amino acid residues towards 4-methylbenzoquinone: Effect on the site-specificity of quinone-protein reaction
Yuting Li, Xiaotong Li, Jinshun Ye, et al.
LWT (2024) Vol. 200, pp. 116217-116217
Open Access | Times Cited: 1
Unveiling the transformative influence of sonochemistry on formation of whey protein isolate and green tea extract (WPI-GTE) conjugates
Khanittha Chinarak, Chantira Wongnen, Manat Chaijan, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107037-107037
Open Access | Times Cited: 1
Deacetylation enhances the structure and gelation properties of konjac glucomannan/soy protein isolate cold-set gels
Jianwei Fan, Yue Yang, Yijia Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137459-137459
Closed Access | Times Cited: 1
The inhibition effect and mechanism of litsea cubeba essential oil on the hemolytic activity of listeriolysin O
Mei Bai, Jinming Dai, Wei Hu, et al.
Food Bioscience (2023) Vol. 56, pp. 103137-103137
Closed Access | Times Cited: 4
The improved bioavailability of zein/soybean protein isolate by puerarin in vitro
Min Pan, Linyu Nian, Lin Chen, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127354-127354
Closed Access | Times Cited: 2
Structure Characterization and Functional Properties of Flaxseed Protein–Chlorogenic Acid Complex
Weiwei Cao, Junliang Chen, Shuhua Ma, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4449-4449
Open Access | Times Cited: 2
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