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OpenAlex Citation Counts

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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:

Developing plant-based mayonnaise using pea protein-xanthan gum conjugates: A maillard reaction approach
Hyun Woo Choi, Seung Hwan Ham, Jungwoo Hahn, et al.
LWT (2023) Vol. 185, pp. 115137-115137
Open Access | Times Cited: 14

Showing 14 citing articles:

Plant gums in Pickering emulsions: A review of sources, properties, applications, and future perspectives
Asma Sharkawy, Alı́rio E. Rodrigues
Carbohydrate Polymers (2024) Vol. 332, pp. 121900-121900
Closed Access | Times Cited: 13
Agar-gelatin Maillard conjugates used for Pickering emulsion stabilization
Lipeng Du, Yi Ru, Huifen Weng, et al.
Carbohydrate Polymers (2024) Vol. 340, pp. 122293-122293
Closed Access | Times Cited: 7
Valorization of avocado seeds (Persea americana Mill.): An alternative oil source for mayonnaise prototype production and its natural quality attribute
Siriluck Surin, Paponpat Pattarathitiwat, Suphat Phongthai, et al.
Applied Food Research (2025), pp. 100695-100695
Open Access
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
Novel technologies, effects and applications of modified plant proteins by Maillard reaction and strategies for regulation: A review
Shengxian Li, Chaoyi Wang, Yangyong Dai, et al.
Food Research International (2025), pp. 115959-115959
Closed Access
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: 15
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
New Formulas in Mayonnaise Production - A New Rheological Perspective for Systems with Yeast Protein Extract (YPE)
Pedro Coelho, Norton Komora, Adriana Xavier, et al.
Springer Proceedings in Materials (2024), pp. 181-184
Closed Access | Times Cited: 1
Tri‐component hydrocolloid as egg white replacement in meringues: gellan gum with soy protein isolate and maltodextrin
Hyun Woo Choi, Youngsang You, Seung Hwan Ham, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 6166-6173
Closed Access
Enhanced characterization and utilization of cowpea protein isolate: Rheological and textural properties of heat-induced gels for plant-based egg omelet formulation
Hyun Woo Choi, Jungwoo Hahn
Food Chemistry X (2024) Vol. 24, pp. 101956-101956
Open Access
Optimization of cold-induced aerated gels formed by Maillard-driven conjugates of SPI-gellan gum as an oil substitute in mayonnaise sauce
Setayesh Ferdowsian, Zahra Kazemi-Taskooh, Mohammad Javad Varidi, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100923-100923
Open Access
Effect of red ginseng extract on the quality characteristics of mayonnaise
Jung Soo Kim, Jiyoon Kim, Inju Nam, et al.
Deleted Journal (2024) Vol. 31, Iss. 5, pp. 800-810
Closed Access
Investigation on the Physicochemical Properties and Flavor Characteristics of Egg Yolk Fermented by Different Lactic Acid Bacteria
Jiahao Bie, Ying Wang, Zhiguo Peng, et al.
(2024)
Closed Access
Formulation and characterization of low-fat breakfast cream using conjugated whey protein and modified starch
Ali Mahyian, Elham Mahdian, Esmaeil Ataye-Salehi, et al.
International Journal of Biological Macromolecules (2024), pp. 138810-138810
Closed Access
3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content
Zhenbin Liu, Xi Chen, Maosen Ruan, et al.
Food Chemistry X (2024) Vol. 25, pp. 102121-102121
Open Access
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