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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:

Structure and functional properties of whey protein conjugated with carboxymethyl cellulose through maillard reaction
Zhehui Jiang, Yunpeng Huangfu, Lu Jiang, et al.
LWT (2022) Vol. 174, pp. 114406-114406
Open Access | Times Cited: 24

Showing 24 citing articles:

Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions
Majid Nooshkam, Mehdi Varidi, Zahra Zareie, et al.
Food Chemistry X (2023) Vol. 18, pp. 100725-100725
Open Access | Times Cited: 36
Effects of thermal treatment on the formation and properties of whey protein isolate/whey protein hydrolysate-sodium hyaluronate complexes
Danli Wang, Yushi Wang, Anxiu Bao, et al.
Food Research International (2024) Vol. 190, pp. 114608-114608
Closed Access | Times Cited: 16
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
Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation
Boyu Chen, Lei Chen, Chen Li, et al.
Ultrasonics Sonochemistry (2024) Vol. 109, pp. 107024-107024
Open Access | Times Cited: 6
Structural and functional modifications of quinoa protein via hyaluronic acid-induced Maillard reaction
Yuting Ruan, Shasha Fan, Jing Ke, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 139940-139940
Closed Access
Effect of bioactive Rosa roxburghii Tratt fruit polysaccharide on the structure and emulsifying property of lactoferrin protein
Pingping Wang, Du Yu-Tong, Xianghua Chai, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 140016-140016
Closed Access
Wheat bran arabinoxylan-soybean protein isolate emulsion-filled gels as a β-carotene delivery carrier: Effect of polysaccharide content on textural and rheological properties
Dingyang Lv, Fusheng Chen, Lijun Yin, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126465-126465
Closed Access | Times Cited: 15
Comprehensive structural and functional characterization of a new protein-polysaccharide conjugate between grass pea protein (Lathyrus sativus) and xanthan gum produced by wet heating
Farzane Amiratashani, Mohammad Saeid Yarmand, Hossein Kiani, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127283-127283
Closed Access | Times Cited: 14
Effect of carbonyl-amino condensation, non-covalent cross-linking and conformational changes induced by ultrasound-assisted Maillard reaction on lysinoalanine formation in silkworm pupa protein
Haining Xu, Jiayin Pan, Chunfang Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130480-130480
Closed Access | Times Cited: 5
Effect of ultrasonic assisted grafting on the structural and functional properties of mung bean protein isolate conjugated with maltodextrin through maillard reaction
Somayeh Aziznia, Gholamreza Askari, Zahra Emam‐Djomeh, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127616-127616
Closed Access | Times Cited: 13
High internal phase emulsions stabilized by whey protein covalently modified with carboxymethyl cellulose: Enhanced environmental stability, storage stability and bioaccessibility
Zhehui Jiang, Hao Luo, Yunpeng Huangfu, et al.
Food Chemistry (2023) Vol. 436, pp. 137634-137634
Closed Access | Times Cited: 12
Probiotic-loaded edible films made from proteins, polysaccharides, and prebiotics as a quality factor for minimally processed fruits and vegetables: A review
Shuaidan Chang, Qi Guo, Gengan Du, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127226-127226
Open Access | Times Cited: 11
Changes in whey protein produced by different sterilization processes and lactose content: Effects on glycosylation degree and whey protein structure
Jiaxin Zhang, Wen Tu, Yu Shen, et al.
Food Bioscience (2024) Vol. 62, pp. 105040-105040
Closed Access | Times Cited: 2
Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems
Majid Nooshkam, Mehdi Varidi
Vitamins and hormones (2024), pp. 367-399
Closed Access | Times Cited: 1
Comparison of sea buckthorn fruit oil nanoemulsions stabilized by protein-polysaccharide conjugates prepared using β-glucan from various sources
Ziyi Shen, Juan Dai, Xinyue Yang, et al.
Food Chemistry (2024) Vol. 457, pp. 140098-140098
Closed Access | Times Cited: 1
Improvement of curcumin loading properties and bioaccessibility of beta-lactoglobulin-hyaluronic acid nanocomplexes conjugated via ultrasound-assisted Maillard reaction
Gongshuai Song, Nengliang Jiang, Yubin Ge, et al.
International Journal of Biological Macromolecules (2024) Vol. 288, pp. 138710-138710
Closed Access | Times Cited: 1
Conjugates-based design for microencapsulation of CO2 supercritical extract from red grape by-products to provide functional ingredients
Liliana Mihalcea, Gigi Coman, Oana Emilia Constantin, et al.
LWT (2023) Vol. 184, pp. 114996-114996
Open Access | Times Cited: 2
Brown rice protein–dietary fibre conjugate improves bioaccessibility of minerals via modifying gelling structure of yoghurt
Merve Akalan, Mehmet Şükrü Karakuş, Zeynep Tuğba Özaslan, et al.
International Journal of Food Science & Technology (2024)
Closed Access
Improving physicochemical and biological properties of gelatin‐xylooligosaccharide conjugates by Maillard reaction
H. M. Li, Tao Xiong, Tonghao Du, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7679-7688
Closed Access
Stereo-hindrance effect and oxidation cross-linking induced by ultrasound-assisted sodium alginate-glycation inhibit lysinoalanine formation in silkworm pupa protein
Haining Xu, Jiayin Pan, Chunfang Ma, et al.
Food Chemistry (2024) Vol. 463, pp. 141284-141284
Closed Access
Improvement of quercetin bioaccessibility by whey protein isolate/D-tagatose conjugates: effect on the structural characterization through simultaneous rheological and FTIR techniques
Feifei Chen, Yao Meng, Yujie Lin, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110738-110738
Closed Access
Effect of different polysaccharide glycosylation on the structural properties of black bean 7S globulin
Maoying Zhang, F Quan, Jing Zhang, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 12, pp. 9856-9866
Closed Access
Albumin nanoparticles-mediated doxorubicin delivery enhances the anti-tumor efficiency in ovarian cancer cells through controlled release
Sajjad Masoumi, Seyed Ahmad Aleyasin, Shahab Faghihi
Naunyn-Schmiedeberg s Archives of Pharmacology (2024)
Closed Access
Effect of Blending and Conjugation of Carboxymethyl Cellulose and Zein in Bioplastic Materials
Fahimeh Alsadat Seyedbokaei, Manuel Félix, Carlos Bengoechea
Journal of Polymers and the Environment (2024)
Closed Access
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