Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Showing 1-25 of 33 citing articles:

Dandelion polysaccharides improve the emulsifying properties and antioxidant capacities of emulsions stabilized by whey protein isolate
Yujun Han, Lianyu Li, Fangming Wei, et al.
Food Chemistry X (2024) Vol. 21, pp. 101218-101218
Open Access | Times Cited: 19
Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties
Chuxin Ke, Liang Li
Food Chemistry (2024) Vol. 448, pp. 139033-139033
Closed Access | Times Cited: 18
The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein
Wenyi Shi, Hexiang Xie, Kefan Ouyang, et al.
Food Chemistry (2024) Vol. 450, pp. 139241-139241
Closed Access | Times Cited: 16
Effects of different tea polyphenols conjugated with β-lactoglobulin on antioxidant capacity and structural properties
Peng Man, Lina Sun, Xiue Han, et al.
LWT (2024) Vol. 198, pp. 115990-115990
Open Access | Times Cited: 6
Different polysaccharide-enhanced probiotic and polyphenol dual-functional factor co-encapsulated microcapsules demonstrate acute colitis alleviation efficacy and food fortification
Rui Sun, Zhongyi Lv, Ying Wang, et al.
Carbohydrate Polymers (2024) Vol. 345, pp. 122572-122572
Closed Access | Times Cited: 6
Exogenous Polyphenols Inhibited Flavor Degradation in Legume Protein Matrices
Lynette Lincoln, Audrey L. Girard
Sustainable Food Proteins (2025) Vol. 3, Iss. 1
Open Access
Polyphenol-Protein Particles: A Nutraceutical Breakthrough in Nutrition and Food Science
Sidra Tul-Muntaha, Allah Rakha, Hina Rasheed, et al.
Journal of Agriculture and Food Research (2025), pp. 101641-101641
Open Access
Structural, physicochemical and digestive properties of non-covalent and covalent complexes of ultrasound treated soybean protein isolate with soybean isoflavone
Fang Wang, Jinying Li, Qi Qi, et al.
Food Research International (2024) Vol. 189, pp. 114571-114571
Closed Access | Times Cited: 5
An Overview of Interactions between Goat Milk Casein and Other Food Components: Polysaccharides, Polyphenols, and Metal Ions
Bohan Ma, Majida Al‐Wraikat, Shu Qin, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2903-2903
Open Access | Times Cited: 4
Experimental and in silico approaches for the buffalo whey protein-folic acid complexation elucidation. Molecular changes impacting on protein structure and functionality
Leandro Fabián Bustos, Franco Emanuel Vasile, Oscar E. Pérez
Food Research International (2024) Vol. 180, pp. 114062-114062
Closed Access | Times Cited: 3
Non-covalent interaction between lactoferrin and theaflavin: Focused on the structural changes, binding mechanism, and functional properties
Xiaoze Liu, Jingwen Chen, Wen Zhang, et al.
Food Chemistry (2024) Vol. 461, pp. 140835-140835
Closed Access | Times Cited: 3
Bioactive Dairy-Fermented Products and Phenolic Compounds: Together or Apart
Barbara Wróblewska, Aleksandra Kuliga, Kinga Wnorowska
Molecules (2023) Vol. 28, Iss. 24, pp. 8081-8081
Open Access | Times Cited: 10
Use of whey protein concentrate to encapsulate hydrophobic natural antimicrobials to improve their incorporation into high moisture foods enhancing their antimicrobial activity
Francisco V. Sepúlveda, Felipe Oyarzun‐Ampuero, Silvia Matiacevich, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103687-103687
Closed Access | Times Cited: 2
Synergistic stabilization of ovalbumin by S-configuration transitions and positively charged amino acids: A thermal aggregation mechanism perspective
Xiaohan Zhang, Jinghong Li, Jiaqi Wang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110284-110284
Closed Access | Times Cited: 2
Encapsulation of rutin in protein nanoparticles by pH‐driven method: impact of rutin solubility and mechanisms
Shunjing Luo, Yuteng Fu, Jiangping Ye, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 3, pp. 1804-1812
Open Access | Times Cited: 5
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
Influences of human milk proteins on the release of human milk odors: Non-covalent interactions between α-lactalbumin and key odor skeleton compounds
Mingguang Yu, Liang Zhuang, Qinggang Xie, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110235-110235
Closed Access | Times Cited: 1
Polyphenol-Driven Structural Alterations and Antibacterial Potency of the IgY-Catechin Complex
Lili Liu, Yanli Wang, Mengjun Zhang, et al.
Research Square (Research Square) (2024)
Closed Access | Times Cited: 1
Designing Ferulic Acid-Functionalized Dual Protein Conjugates: Process-Induced Changes, Structural Interplays, and Sustainable Calcium Fortification
Kefan Ouyang, Yufeng Wang, Hexiang Xie, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110824-110824
Closed Access | Times Cited: 1
Impact of ethanol extract of propolis on heat-induced egg white protein gels: Formation and properties
Man Zhang, Lin Mei, Yating Wu, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109590-109590
Closed Access | Times Cited: 4
Enhancing the functional properties of peanut protein hydrolysates: covalent modification with chlorogenic acid
Danni Huang, Yimiao Xia, Fusheng Chen
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2612-2622
Closed Access
Preparation and Properties of Walnut Protein Isolate–Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions
Yanling Lu, Yuxin Jiang, Jiongna Liu, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2389-2389
Open Access
Engineering Effects of Hydrocolloids on Drying Kinetics, Powder Characteristics, and Antioxidant Preservation in Grape Powder
Amanda Priscila Silva Nascimento, Alexandre da Silva Lúcio, Ana Nery, et al.
Journal of Food Engineering (2024), pp. 112319-112319
Closed Access
Effects of preheat treatment and syringic acid binding on the physicochemical, antioxidant, and antibacterial properties of black soybean protein isolate before and after in vitro digestion
Yiqing He, Haiwen Sun, Bingyao Han, et al.
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7534-7548
Closed Access
Plant proteins from Semen Astragali Complanati: Functional and physicochemical properties and antioxidant activity
Guoshi Cao, Yuxin Shi, Jia Li, et al.
LWT (2024) Vol. 212, pp. 116919-116919
Open Access
Page 1 - Next Page

Scroll to top