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:
Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations
Gang Wu, Xiaodan Hui, Xi Gong, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 107-119
Closed Access | Times Cited: 20
Gang Wu, Xiaodan Hui, Xi Gong, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 107-119
Closed Access | Times Cited: 20
Showing 20 citing articles:
Functional ice cream health benefits and sensory implications
Alessandro Genovese, Andrea Balivo, A Salvati, et al.
Food Research International (2022) Vol. 161, pp. 111858-111858
Closed Access | Times Cited: 65
Alessandro Genovese, Andrea Balivo, A Salvati, et al.
Food Research International (2022) Vol. 161, pp. 111858-111858
Closed Access | Times Cited: 65
A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes
Xianghui Yan, Zheling Zeng, David Julian McClements, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 2, pp. 1312-1336
Closed Access | Times Cited: 52
Xianghui Yan, Zheling Zeng, David Julian McClements, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 2, pp. 1312-1336
Closed Access | Times Cited: 52
An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides
Zhihuan Zang, Siyi Tang, Zhiying Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 5, pp. 4378-4401
Closed Access | Times Cited: 60
Zhihuan Zang, Siyi Tang, Zhiying Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 5, pp. 4378-4401
Closed Access | Times Cited: 60
Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components
Seid Reza Falsafi, Aslı Can Karaça, Lizhen Deng, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 108002-108002
Closed Access | Times Cited: 47
Seid Reza Falsafi, Aslı Can Karaça, Lizhen Deng, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 108002-108002
Closed Access | Times Cited: 47
Cheese whey recycling in the perspective of the circular economy: Modeling processes and the supply chain to design the involvement of the small and medium enterprises
Vera Lavelli, Matteo Paolo Beccalli
Trends in Food Science & Technology (2022) Vol. 126, pp. 86-98
Open Access | Times Cited: 46
Vera Lavelli, Matteo Paolo Beccalli
Trends in Food Science & Technology (2022) Vol. 126, pp. 86-98
Open Access | Times Cited: 46
Effects of covalent binding of different polyphenols on structure, rheology and functional properties of whey protein isolate
Ran Tian, Xiue Han, Bo Tian, et al.
LWT (2023) Vol. 184, pp. 114968-114968
Open Access | Times Cited: 32
Ran Tian, Xiue Han, Bo Tian, et al.
LWT (2023) Vol. 184, pp. 114968-114968
Open Access | Times Cited: 32
Regenerative food innovation delivering foods for the future: a viewpoint on how science and technology can aid food sustainability and nutritional well‐being in the food industry
Charles S. Brennan
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 1-5
Open Access | Times Cited: 14
Charles S. Brennan
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 1-5
Open Access | Times Cited: 14
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
Bohan Ma, Majida Al‐Wraikat, Shu Qin, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2903-2903
Open Access | Times Cited: 4
Complexation of ellagic acid with α-lactalbumin and its antioxidant property
Mengxue Diao, Yuan Liang, Jingqi Zhao, et al.
Food Chemistry (2021) Vol. 372, pp. 131307-131307
Closed Access | Times Cited: 34
Mengxue Diao, Yuan Liang, Jingqi Zhao, et al.
Food Chemistry (2021) Vol. 372, pp. 131307-131307
Closed Access | Times Cited: 34
Foaming and sensory characteristics of protein-polyphenol particles in a food matrix
Joscelin T. Diaz, E. Allen Foegeding, Lee Stapleton, et al.
Food Hydrocolloids (2021) Vol. 123, pp. 107148-107148
Open Access | Times Cited: 33
Joscelin T. Diaz, E. Allen Foegeding, Lee Stapleton, et al.
Food Hydrocolloids (2021) Vol. 123, pp. 107148-107148
Open Access | Times Cited: 33
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
Barbara Wróblewska, Aleksandra Kuliga, Kinga Wnorowska
Molecules (2023) Vol. 28, Iss. 24, pp. 8081-8081
Open Access | Times Cited: 10
Interaction of mulberry anthocyanins with soybean protein isolate: effect on the stability of anthocyanins and protein in vitro digestion characteristics
Zhen Ma, Jing Cheng, Shunshan Jiao, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 4, pp. 2267-2276
Closed Access | Times Cited: 17
Zhen Ma, Jing Cheng, Shunshan Jiao, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 4, pp. 2267-2276
Closed Access | Times Cited: 17
Sensory properties of foods functionalised with milk proteins
Andrea Balivo, Giulia d’Errico, Alessandro Genovese
Food Hydrocolloids (2023) Vol. 147, pp. 109301-109301
Open Access | Times Cited: 8
Andrea Balivo, Giulia d’Errico, Alessandro Genovese
Food Hydrocolloids (2023) Vol. 147, pp. 109301-109301
Open Access | Times Cited: 8
A review on advancements in emerging processing of whey protein: Enhancing functional and nutritional properties for functional food applications
Ankan Kheto, Uttam Adhikary, Subhamoy Dhua, et al.
Food Safety and Health (2024)
Open Access | Times Cited: 1
Ankan Kheto, Uttam Adhikary, Subhamoy Dhua, et al.
Food Safety and Health (2024)
Open Access | Times Cited: 1
The Effects of Bioactive Compounds from Blueberry and Blackcurrant Powder on Oat Bran Pastes: Enhancing In Vitro Antioxidant Activity and Reducing Reactive Oxygen Species in Lipopolysaccharide-Stimulated Raw264.7 Macrophages
Xiao Hui, Gang Wu, Duo Han, et al.
Antioxidants (2021) Vol. 10, Iss. 3, pp. 388-388
Open Access | Times Cited: 12
Xiao Hui, Gang Wu, Duo Han, et al.
Antioxidants (2021) Vol. 10, Iss. 3, pp. 388-388
Open Access | Times Cited: 12
Recovery of Polyphenols Using Pressurized Hot Water Extraction (PHWE) from Black Rosehip Followed by Encapsulation for Increased Bioaccessibility and Antioxidant Activity
Kadriye Nur Kasapoğlu, Evren Demircan, Mine Gültekin‐Özgüven, et al.
Molecules (2022) Vol. 27, Iss. 20, pp. 6807-6807
Open Access | Times Cited: 8
Kadriye Nur Kasapoğlu, Evren Demircan, Mine Gültekin‐Özgüven, et al.
Molecules (2022) Vol. 27, Iss. 20, pp. 6807-6807
Open Access | Times Cited: 8
Optimization of a drink with cacao Theobroma cacao L. CCN51 exudate and lactic serum using surface response
H. Rivera-Rojas, H. Tafur-Pereda, J. Pisco-Caldas, et al.
Agroindustrial science (2024) Vol. 13, Iss. 3, pp. 119-126
Open Access
H. Rivera-Rojas, H. Tafur-Pereda, J. Pisco-Caldas, et al.
Agroindustrial science (2024) Vol. 13, Iss. 3, pp. 119-126
Open Access
Drug Delivery Systems Based on Proteins and Peptides
Marcel Popa, Leonard Ionuț Atanase
(2024), pp. 565-594
Closed Access
Marcel Popa, Leonard Ionuț Atanase
(2024), pp. 565-594
Closed Access
Addition of polyphenolic extracts of Myrtus communis and Arbutus unedo fruits to whey: valorization of a common dairy waste product as a functional food
Cassandra Detti, Luana Beatriz dos Santos Nascimento, Antonella Gori, et al.
Journal of the Science of Food and Agriculture (2024)
Open Access
Cassandra Detti, Luana Beatriz dos Santos Nascimento, Antonella Gori, et al.
Journal of the Science of Food and Agriculture (2024)
Open Access
Combination of rehydrated sodium caseinate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray drying and freeze drying: Alterations to the functional properties of protein
Gang Wu, Xiaodan Hui, Margaret A. Brennan, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 5
Open Access | Times Cited: 2
Gang Wu, Xiaodan Hui, Margaret A. Brennan, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 5
Open Access | Times Cited: 2
