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:
Maillard conjugates produced from proteins and prebiotic dietary fibers: Technological properties, health benefits and challenges
Adela Cristina Martinez Urango, M. Ângela A. Meireles, Eric Keven Silva
Trends in Food Science & Technology (2024) Vol. 147, pp. 104438-104438
Closed Access | Times Cited: 10
Adela Cristina Martinez Urango, M. Ângela A. Meireles, Eric Keven Silva
Trends in Food Science & Technology (2024) Vol. 147, pp. 104438-104438
Closed Access | Times Cited: 10
Showing 10 citing articles:
Behaviour of potato protein-pectin conjugates in emulsions: insights from interfacial shear rheology
Marina Eichhorn, Eric Thorenz, Stephan Drusch
Food Hydrocolloids (2025), pp. 111107-111107
Open Access
Marina Eichhorn, Eric Thorenz, Stephan Drusch
Food Hydrocolloids (2025), pp. 111107-111107
Open Access
Effects of alcalase hydrolysis combined with TGase-type glycosylation of self-assembled zein for curcumin delivery: Stability, bioavailability, and antioxidant properties
Tong Yin, Yujun Jiang, Jia Shi
International Journal of Biological Macromolecules (2025), pp. 140735-140735
Closed Access
Tong Yin, Yujun Jiang, Jia Shi
International Journal of Biological Macromolecules (2025), pp. 140735-140735
Closed Access
Maillard reaction conjugates of millet bran globulin and Arabic gum for curcumin encapsulation: Physicochemical characterization, storage stability, and in vitro digestion
Jing Zhang, Ziyu Jia, Xiangfang Zeng, et al.
International Journal of Biological Macromolecules (2025), pp. 140850-140850
Closed Access
Jing Zhang, Ziyu Jia, Xiangfang Zeng, et al.
International Journal of Biological Macromolecules (2025), pp. 140850-140850
Closed Access
From waste to strength: Tailor-made enzyme activation design transformation of denatured soy meal into high-performance all-biomass adhesive
Xinyi Li, Shiqing Chen, Jiawei Shao, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133054-133054
Closed Access | Times Cited: 2
Xinyi Li, Shiqing Chen, Jiawei Shao, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133054-133054
Closed Access | Times Cited: 2
Fabrication and characterization of novel TGase-mediated glycosylated whey protein isolate nanoparticles for curcumin delivery
Di Li, Yujun Jiang, Jia Shi
Food Chemistry (2024) Vol. 461, pp. 140957-140957
Closed Access | Times Cited: 2
Di Li, Yujun Jiang, Jia Shi
Food Chemistry (2024) Vol. 461, pp. 140957-140957
Closed Access | Times Cited: 2
Effects of monosaccharides glycation on structural characteristics and functional properties of coconut protein isolate based on molecular docking
Zhen Yang, Chili Zeng, Liang Chen, et al.
Food Hydrocolloids (2024), pp. 110868-110868
Closed Access | Times Cited: 1
Zhen Yang, Chili Zeng, Liang Chen, et al.
Food Hydrocolloids (2024), pp. 110868-110868
Closed Access | Times Cited: 1
Effect of modified grapefruit peel dietary fiber on bread: baking quality, flavor characteristics, and starch digestive properties
Wenjie Ma, Hairong Huang, Bing Zheng, et al.
Food Hydrocolloids (2024), pp. 110964-110964
Closed Access | Times Cited: 1
Wenjie Ma, Hairong Huang, Bing Zheng, et al.
Food Hydrocolloids (2024), pp. 110964-110964
Closed Access | Times Cited: 1
Maillard conjugates of whey protein and prebiotic dietary fibers: Emulsion properties, encapsulation efficiency and chemical stability after in vitro gastrointestinal digestion
Adela Cristina Martinez Urango, Henrique Silvano Arruda, Gláucia María Pastore, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 703, pp. 135193-135193
Closed Access
Adela Cristina Martinez Urango, Henrique Silvano Arruda, Gláucia María Pastore, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 703, pp. 135193-135193
Closed Access
Maillard reaction-based conjugation of pea protein and prebiotic (polydextrose): optimization, characterization, and functional properties enhancement
Hina Khan, Priti Mudgil, Shaikha Ali Salem Alkaabi, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access
Hina Khan, Priti Mudgil, Shaikha Ali Salem Alkaabi, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access
Unraveling the mysteries of melanoidins: insights into formation, structure, and health potential in fermented blacken foods
Yanqing Zhang, Wei Li, Junbo Xie
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access
Yanqing Zhang, Wei Li, Junbo Xie
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access
Maillard Reaction for Protein Fortification in Bakery Products
Mondher Mzoughi, Evren Demircan, Ahmed Zouari, et al.
Methods and protocols in food science (2024), pp. 263-304
Closed Access
Mondher Mzoughi, Evren Demircan, Ahmed Zouari, et al.
Methods and protocols in food science (2024), pp. 263-304
Closed Access
