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:
Soy protein fibrils–β-carotene interaction mechanisms: Toward high nutrient plant-based mayonnaise
Tian Tian, Shi Liu, Lanxin Li, et al.
LWT (2023) Vol. 184, pp. 114870-114870
Open Access | Times Cited: 17
Tian Tian, Shi Liu, Lanxin Li, et al.
LWT (2023) Vol. 184, pp. 114870-114870
Open Access | Times Cited: 17
Showing 17 citing articles:
Exploring the interfacial behavior and foam characteristics of various soy protein aggregates: Insights of morphology and conformational flexibility
Ri‐Qi Su, Xueqing Zhang, Jia Jia Cao, et al.
Food Hydrocolloids (2025), pp. 111362-111362
Closed Access | Times Cited: 1
Ri‐Qi Su, Xueqing Zhang, Jia Jia Cao, et al.
Food Hydrocolloids (2025), pp. 111362-111362
Closed Access | Times Cited: 1
Effect of heat treatment on the structural and emulsifying properties of copra meal protein: Improving interfacial properties to enhance performance of its Pickering emulsion
Yujie Guo, Tian Tian, Chili Zeng, et al.
Food Chemistry X (2024) Vol. 22, pp. 101442-101442
Open Access | Times Cited: 8
Yujie Guo, Tian Tian, Chili Zeng, et al.
Food Chemistry X (2024) Vol. 22, pp. 101442-101442
Open Access | Times Cited: 8
Noncovalent interaction between proanthocyanidins and soy protein isolate fibers: structure, functionality and interaction mechanism
Yongchao Yin, Xiaoyu Yang, Liang Li
Food Hydrocolloids (2024), pp. 110663-110663
Closed Access | Times Cited: 7
Yongchao Yin, Xiaoyu Yang, Liang Li
Food Hydrocolloids (2024), pp. 110663-110663
Closed Access | Times Cited: 7
Utilization of self-assembled soy protein nanoparticles as carriers for natural pigments: Examining non-interaction mechanisms and stability
Shi Liu, Na Sun, Kunyu Ren, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109491-109491
Closed Access | Times Cited: 13
Shi Liu, Na Sun, Kunyu Ren, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109491-109491
Closed Access | Times Cited: 13
Formation, physiochemical stability, and bioaccessibility of quercetin-loaded α-lactalbumin amyloid-like fibril nanocomposite with ultrasound and its application in yogurt
Ling Kang, Rizwan Ahmed Bhutto, Noor ul ain Hira Bhutto, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110435-110435
Closed Access | Times Cited: 5
Ling Kang, Rizwan Ahmed Bhutto, Noor ul ain Hira Bhutto, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110435-110435
Closed Access | Times Cited: 5
Nanocomplex of (−)-epigallocatechin-3-gallate and glycated ovalbumin based on natural deep eutectic solvents: Binding analysis and functional improvement
Xin Qi, Lixia Yuan, Qiulu Wang, et al.
LWT (2024) Vol. 195, pp. 115855-115855
Open Access | Times Cited: 4
Xin Qi, Lixia Yuan, Qiulu Wang, et al.
LWT (2024) Vol. 195, pp. 115855-115855
Open Access | Times Cited: 4
Novel thyme essential oil-loaded biodegradable emulsion film based on soybean lipophilic proteins for salmon preservation
Yuanda Sun, Shiyu Jia, Yingmeng Hou, et al.
Food Hydrocolloids (2024), pp. 110790-110790
Closed Access | Times Cited: 4
Yuanda Sun, Shiyu Jia, Yingmeng Hou, et al.
Food Hydrocolloids (2024), pp. 110790-110790
Closed Access | Times Cited: 4
Development of β-Carotene Microcapsules with Enhanced Bioaccessibility and Physicochemical Stability as Colorants for 3D Printing
Liang Zhang, Xiayu Liu, Peichao Zhang, et al.
Food and Bioprocess Technology (2025)
Closed Access
Liang Zhang, Xiayu Liu, Peichao Zhang, et al.
Food and Bioprocess Technology (2025)
Closed Access
Leguminous Aquafaba and Natural Gums as Egg Replacers and Emulsifiers in Plant-Based Mayonnaises: A Review of Their Functional Properties and Quality Attributes
Rui Xu, Bakhtawar Shafique, Muhammad Salman Farid, et al.
Food and Bioprocess Technology (2025)
Closed Access
Rui Xu, Bakhtawar Shafique, Muhammad Salman Farid, et al.
Food and Bioprocess Technology (2025)
Closed Access
Rice bran protein fibril and chitin nanofiber complexes as a new material for fat substitution and saltiness enhancement
Feng Yao, Yu Zhang, Kai Huang, et al.
Food Chemistry (2025) Vol. 479, pp. 143804-143804
Closed Access
Feng Yao, Yu Zhang, Kai Huang, et al.
Food Chemistry (2025) Vol. 479, pp. 143804-143804
Closed Access
Composite gel based on κ-carrageenan-soybean isolate protein/soy protein fibrils: Focus on structural differences and gel properties
Qi Fang, Tianhe Xu, Ri‐Qi Su, et al.
International Journal of Biological Macromolecules (2025), pp. 142274-142274
Closed Access
Qi Fang, Tianhe Xu, Ri‐Qi Su, et al.
International Journal of Biological Macromolecules (2025), pp. 142274-142274
Closed Access
Applications of beta-carotene in food technology
Е.В. ЛИСОВАЯ, T. I. Ugryumova, T. A. Shakhrai, et al.
New Technologies (2025) Vol. 21, Iss. 1, pp. 25-40
Open Access
Е.В. ЛИСОВАЯ, T. I. Ugryumova, T. A. Shakhrai, et al.
New Technologies (2025) Vol. 21, Iss. 1, pp. 25-40
Open Access
Recent progress in fabrication, characterization and application of functional protein aggregates derived from plant proteins
Y. Hu, Aiqian Ye, Lirong Cheng, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-40
Closed Access
Y. Hu, Aiqian Ye, Lirong Cheng, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-40
Closed Access
Fabrication and characterization of acidic high internal phase emulsion gels stabilized solely by wheat gluten for plant-based mayonnaise
Yonghui Wang, Xiaowei Chen, Mengmeng Zhu, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137416-137416
Closed Access | Times Cited: 2
Yonghui Wang, Xiaowei Chen, Mengmeng Zhu, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137416-137416
Closed Access | Times Cited: 2
Ultrasonication modifies the structural, thermal and functional properties of pumpkin seed protein isolate (PSPI)
Mehvish Habib, Sakshi Singh, Sameer Ahmad, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107172-107172
Open Access | Times Cited: 2
Mehvish Habib, Sakshi Singh, Sameer Ahmad, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107172-107172
Open Access | Times Cited: 2
Effect of heavy metal ions on rice protein fibrillation: Structure, morphology, and functionality
Ting Li, Dong Wang, Yujie Song, et al.
Food Bioscience (2023) Vol. 56, pp. 103368-103368
Closed Access | Times Cited: 4
Ting Li, Dong Wang, Yujie Song, et al.
Food Bioscience (2023) Vol. 56, pp. 103368-103368
Closed Access | Times Cited: 4
Determination of the influence of hemp oil-based emulsion systems composition on the oxidation products content during storage
Ekaterina Kunitsіa, Mykola Popov, Tatiana Gontar, et al.
Eastern-European Journal of Enterprise Technologies (2024) Vol. 3, Iss. 6 (129), pp. 6-13
Open Access
Ekaterina Kunitsіa, Mykola Popov, Tatiana Gontar, et al.
Eastern-European Journal of Enterprise Technologies (2024) Vol. 3, Iss. 6 (129), pp. 6-13
Open Access
Soy protein modification strategies, functional interplay and industrial relevance: a review
Neha Pandey, Nishant Kumar, Ashutosh Upadhyay
Journal of Food Measurement & Characterization (2024)
Closed Access
Neha Pandey, Nishant Kumar, Ashutosh Upadhyay
Journal of Food Measurement & Characterization (2024)
Closed Access
