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:

Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods
Yuting Li, Dong He, Bing Li, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 470-482
Closed Access | Times Cited: 208

Showing 1-25 of 208 citing articles:

Reactions of plant polyphenols in foods: Impact of molecular structure
Marianne N. Lund
Trends in Food Science & Technology (2021) Vol. 112, pp. 241-251
Closed Access | Times Cited: 134
Phenolic-protein interactions: insight from in-silico analyses – a review
Fereidoon Shahidi, Chandrika Sewwandi Dissanayaka
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 72
Exploring the binding mechanism of pumpkin seed protein and apigenin: Spectroscopic analysis, molecular docking and molecular dynamics simulation
Fuqiang Liang, Yumeng Shi, Jiayi Shi, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108318-108318
Closed Access | Times Cited: 67
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: 55
Spray-and freeze-drying of microcapsules prepared by complex coacervation method: A review
Bertrand Muhoza, Yuyang Huang, Angelo Uriho, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108650-108650
Closed Access | Times Cited: 51
Combination and precipitation mechanism of soy protein and tea polyphenols
Shicheng Dai, Tianhe Xu, Yue Yuan, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109197-109197
Closed Access | Times Cited: 46
Research progress on classification, sources and functions of dietary polyphenols for prevention and treatment of chronic diseases
Wei Li, Haihong Chen, Bing Xu, et al.
Journal of Future Foods (2023) Vol. 3, Iss. 4, pp. 289-305
Open Access | Times Cited: 44
Emerging technologies to improve plant protein functionality with protein-polyphenol interactions
Woojeong Kim, Yong Wang, Cordelia Selomulya
Trends in Food Science & Technology (2024) Vol. 147, pp. 104469-104469
Open Access | Times Cited: 32
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: 17
Advances in Flavonoid Research: Sources, Biological Activities, and Developmental Prospectives
Baocheng Hao, Zhen Yang, Haoyu Liu, et al.
Current Issues in Molecular Biology (2024) Vol. 46, Iss. 4, pp. 2884-2925
Open Access | Times Cited: 15
The effects of conjugation of walnut protein isolate with polyphenols on protein solubility, antioxidant activity, and emulsifying properties
Xuan Huang, Chunjun Yan, Ming‐Tsan Lin, et al.
Food Research International (2022) Vol. 161, pp. 111910-111910
Closed Access | Times Cited: 65
Protein-Delivering Nanocomplexes with Fenton Reaction-Triggered Cargo Release to Boost Cancer Immunotherapy
Xiang Li, Qinghao Zhou, Abd Al-Wali Mohammed M. Japir, et al.
ACS Nano (2022) Vol. 16, Iss. 9, pp. 14982-14999
Closed Access | Times Cited: 64
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates
Fuguo Liu, David Julian McClements, Cuicui Ma, et al.
Annual Review of Food Science and Technology (2023) Vol. 14, Iss. 1, pp. 35-61
Open Access | Times Cited: 36
Ultrasound-assisted preparation of protein–polyphenol conjugates and their structural and functional characteristics
Shizhang Yan, Qi Wang, Jiaye Yu, et al.
Ultrasonics Sonochemistry (2023) Vol. 100, pp. 106645-106645
Open Access | Times Cited: 35
Molecular Mechanisms and Applications of Polyphenol-Protein Complexes with Antioxidant Properties: A Review
Yulin Feng, Chengming Jin, Shihao Lv, et al.
Antioxidants (2023) Vol. 12, Iss. 8, pp. 1577-1577
Open Access | Times Cited: 30
From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications
Yaqian Geng, Xinyu Liu, Yiran Yu, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3254-3291
Closed Access | Times Cited: 28
High internal phase emulsions stabilized by alkaline-extracted walnut protein isolates and their application in food 3D printing
Xuan Huang, Chunjun Yan, Yanfei Xu, et al.
Food Research International (2023) Vol. 169, pp. 112858-112858
Closed Access | Times Cited: 26
Recent advances in the effect of ultrasound on the binding of protein−polyphenol complexes in foodstuff
Jiayuan Liu, Gongshuai Song, Like Zhou, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 721-732
Open Access | Times Cited: 25
Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability
Ningzhe Wang, Zihan Ma, Longtu Ma, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108994-108994
Closed Access | Times Cited: 25
Health benefits, mechanisms of interaction with food components, and delivery of tea polyphenols: a review
Jingxian Niu, Mengshan Shang, Xiaojing Li, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12487-12499
Closed Access | Times Cited: 24
Fruit and vegetable polyphenols as natural bioactive inhibitors of pancreatic lipase and cholesterol esterase: Inhibition mechanisms, polyphenol influences, application challenges
Xu He, Luyao Chen, Yijing Pu, et al.
Food Bioscience (2023) Vol. 55, pp. 103054-103054
Closed Access | Times Cited: 23
Effects of fabrication of conjugates between different polyphenols and bovine bone proteins on their structural and functional properties
Pan Li, Jingya Chen, Huihui Fu, et al.
Food Bioscience (2023) Vol. 52, pp. 102375-102375
Closed Access | Times Cited: 22
Comparative assessment of extraction, composition, and in vitro antioxidative properties of wheat bran polyphenols
Wenjing Huang, Fulin Tian, Han Wang, et al.
LWT (2023) Vol. 180, pp. 114706-114706
Open Access | Times Cited: 22
Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles
Thiécla Katiane Osvaldt Rosales, João Paulo Fabi
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 22
Novel Pickering emulsion gels stabilized solely by phenylalanine amidated pectin: Characterization, stability and curcumin bioaccessibility
Chenmin Zheng, Yufan Huang, Xiaojing Liang, et al.
International Journal of Biological Macromolecules (2023) Vol. 244, pp. 125483-125483
Closed Access | Times Cited: 22
Page 1 - Next Page

Scroll to top