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:
Pea protein-quercetin glycoside complexes: Interaction, foaming and emulsifying properties
Min Fu, Qin Geng, Jun Chen, et al.
Journal of Molecular Liquids (2023) Vol. 386, pp. 122487-122487
Closed Access | Times Cited: 13
Min Fu, Qin Geng, Jun Chen, et al.
Journal of Molecular Liquids (2023) Vol. 386, pp. 122487-122487
Closed Access | Times Cited: 13
Showing 13 citing articles:
Complexation and conjugation between phenolic compounds and proteins: mechanisms, characterisation and applications as novel encapsulants
Bo Wang, Loc B. Pham, Benu Adhikari
Sustainable Food Technology (2024) Vol. 2, Iss. 5, pp. 1206-1227
Open Access | Times Cited: 8
Bo Wang, Loc B. Pham, Benu Adhikari
Sustainable Food Technology (2024) Vol. 2, Iss. 5, pp. 1206-1227
Open Access | Times Cited: 8
Green development strategy for efficient quercetin- loaded whey protein complex: Focus on quercetin loading characteristics, component interactions, stability, antioxidant, and in vitro digestive properties
Qingguan Liu, Puying Liu, Qingfeng Ban
Food Chemistry (2025) Vol. 472, pp. 142939-142939
Closed Access
Qingguan Liu, Puying Liu, Qingfeng Ban
Food Chemistry (2025) Vol. 472, pp. 142939-142939
Closed Access
Characterization of pea protein-different types of glycoside flavonoid complex interactions and functional properties
Zihao Chen, Min Fu, Jun Chen, et al.
Food Research International (2025) Vol. 203, pp. 115788-115788
Closed Access
Zihao Chen, Min Fu, Jun Chen, et al.
Food Research International (2025) Vol. 203, pp. 115788-115788
Closed Access
Characterization of quercetin-ovalbumin complexes stabilizing emulsions: A perspective on the complex binding mechanism
Lili Liu, Hui Chen, Yunguang Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 141970-141970
Closed Access
Lili Liu, Hui Chen, Yunguang Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 141970-141970
Closed Access
Synergistic formulation approach for developing pea protein and guar gum enriched olive oil-in-water emulsion gels as solid fat substitutes: Formulation optimization, characterization, and molecular simulation
Deniz Damla Altan Kamer
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128718-128718
Closed Access | Times Cited: 10
Deniz Damla Altan Kamer
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128718-128718
Closed Access | Times Cited: 10
The influence of bilayer fluidity on the stability of aqueous foams made from surfactant vesicle dispersions
Carolina Ravazzano, Guilherme A. Ferreira
Journal of Molecular Liquids (2024) Vol. 397, pp. 124136-124136
Closed Access | Times Cited: 3
Carolina Ravazzano, Guilherme A. Ferreira
Journal of Molecular Liquids (2024) Vol. 397, pp. 124136-124136
Closed Access | Times Cited: 3
Study on the binding interaction and stability of whey protein concentrate-80 with folic acid
Xiaodong Wang, Zengbo Wang, Hongwei Tang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 696, pp. 134322-134322
Closed Access | Times Cited: 3
Xiaodong Wang, Zengbo Wang, Hongwei Tang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 696, pp. 134322-134322
Closed Access | Times Cited: 3
Interaction between pea protein isolate and quercetin: Effects on protein conformation and quercetin activity
Siyun Huang, Haili Zhou, Jiaxin Lin, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 2
Siyun Huang, Haili Zhou, Jiaxin Lin, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 2
Interactions of proteins and phenolics: A case for pulse proteins and onion flavonoids
Deniz Günal‐Köroğlu, Esra Çapanoğlu
Food Safety and Health (2024) Vol. 2, Iss. 2, pp. 172-178
Open Access | Times Cited: 1
Deniz Günal‐Köroğlu, Esra Çapanoğlu
Food Safety and Health (2024) Vol. 2, Iss. 2, pp. 172-178
Open Access | Times Cited: 1
Functional, structural, and rheological properties of the complexes containing sunflower petal extract with dairy and plant-based proteins
Somayeh Abbaschian, Mostafa Soltani
Food Chemistry (2024) Vol. 465, pp. 141948-141948
Closed Access | Times Cited: 1
Somayeh Abbaschian, Mostafa Soltani
Food Chemistry (2024) Vol. 465, pp. 141948-141948
Closed Access | Times Cited: 1
Insight into the binding mechanism between soy protein isolate-oat β-glucan extrudate and quercetin in nanoparticles by multi-spectroscopic techniques
Jinpeng Li, Li Liang
Food Chemistry (2024) Vol. 471, pp. 142723-142723
Closed Access | Times Cited: 1
Jinpeng Li, Li Liang
Food Chemistry (2024) Vol. 471, pp. 142723-142723
Closed Access | Times Cited: 1
Development of low oil emulsion gels by solidification of oil droplets and determination of their rheological properties
Deniz Damla Altan Kamer
International Journal of Agriculture Environment and Food Sciences (2024) Vol. 8, Iss. 3, pp. 629-641
Open Access
Deniz Damla Altan Kamer
International Journal of Agriculture Environment and Food Sciences (2024) Vol. 8, Iss. 3, pp. 629-641
Open Access
Study on the interaction mechanism and physicochemical properties of luteolin and its glucoside compounds with β-lactoglobulin
Zihao Chen, Min Fu, Jun Chen, et al.
LWT (2024) Vol. 215, pp. 117201-117201
Closed Access
Zihao Chen, Min Fu, Jun Chen, et al.
LWT (2024) Vol. 215, pp. 117201-117201
Closed Access
