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:

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: 28

Showing 1-25 of 28 citing articles:

Hydrodynamic cavitation induced fabrication of soy protein isolate–polyphenol complexes: structural and functional properties
Fengyan Wei, Xian’e Ren, Yongchun Huang, et al.
Current Research in Food Science (2025) Vol. 10, pp. 100969-100969
Open Access
Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels
Shima Saffarionpour
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
Exploration of Agrocybe aegerita mushroom polysaccharide-polyphenolic complex: Functional properties, binding efficiency, and biological activities
Aarti Bains, Gülden Gökşen, Nemat Ali, et al.
International Journal of Biological Macromolecules (2025), pp. 139309-139309
Closed Access
Effect of non-covalent and covalent complexation on structure, functional properties and digestive behavior of soybean protein isolate-soybean isoflavone complexes
Jiannan Yan, Qianqian Gu, Fang-Lan Xing, et al.
Innovative Food Science & Emerging Technologies (2025) Vol. 100, pp. 103928-103928
Closed Access
Modification of Camel Milk Proteins through Complexation with Green Solvent extracted Date Polyphenols: Effects on Physiochemical, Technofunctional Properties and Bioactive Properties
Priti Mudgil, Mariyam Alalawi, Mariam Alghaithi, et al.
International Dairy Journal (2025), pp. 106188-106188
Open Access
Fabrication of tannins and oat protein non-covalent complexes: Effect on the structure and in vitro digestion properties of oat proteins
Xi Chen, Xue Han, Mianhong Chen, et al.
International Journal of Biological Macromolecules (2025), pp. 140481-140481
Closed Access
Transglutaminase-assisted covalent modification of soybean protein isolates with γ-aminobutyric acid: effects on structure and gel properties
Nan Ma, Boya Zhang, Xingxu Yan, et al.
Food Hydrocolloids (2025), pp. 111157-111157
Closed Access
Effects of non-covalently bound polyphenols/vitamins on the structure and functional characteristics of egg yolk powder
Tingting Tang, Xuejing Gao, Junhua Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110429-110429
Closed Access | Times Cited: 3
High-internal-phase emulsions stabilized by egg high-density lipoprotein and phosvitin: Improvement of properties free from polysaccharides
Shuze Ren, Mahmoud Abou-Elsoud, Xi Huang
Food Hydrocolloids (2024) Vol. 158, pp. 110487-110487
Closed Access | Times Cited: 3
Quaternary ammonium chitosan-based active packaging films incorporated with dialdehyde guar gum-proanthocyanidins conjugates: characterization and application in the edible coating of pork
Bixue Sun, Fengfeng Xu, Dan Chen, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110597-110597
Closed Access | Times Cited: 3
Biochemical insights into tea foam: A comparative study across six categories
Zixin Ni, Wei Chen, Hongjing Pan, et al.
Food Chemistry X (2024) Vol. 23, pp. 101596-101596
Open Access | Times Cited: 2
Toward Diverse Plant Proteins for Food Innovation
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 2
Production of protein-epigallocatechin gallate conjugates using free radicals induced by ultrasound and their gelation behavior
Chen Li, Yalu Zheng, Xiaohui Xiong, et al.
Food Chemistry (2024) Vol. 463, pp. 141300-141300
Closed Access | Times Cited: 2
Walnut protein isolate-epigallocatechin gallate nanoparticles: A functional carrier enhanced stability and antioxidant activity of lycopene
Yuzhen Wang, Jiao Lv, Chang Li, et al.
Food Research International (2024) Vol. 189, pp. 114536-114536
Closed Access | Times Cited: 1
Tannic acid/non-covalent interaction-mediated modification of hemp seed proteins: Focused on binding mechanisms, oil-water interface behavior, and rheological properties
Ning Wang, Boyu Liu, Xiaoyu Han, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110483-110483
Closed Access | Times Cited: 1
Enhancing bioactive compounds in plant-based foods: Influencing factors and technological advances
Hanbing Jia, Yuanqiang Jia, Feiyue Ren, et al.
Food Chemistry (2024) Vol. 460, pp. 140744-140744
Closed Access | Times Cited: 1
Effects of polyphenols from Tasmannia lanceolata on structural, emulsifying, and antioxidant properties of pea protein
Woojeong Kim, Muhammad Bin Zia, Rishi Ravindra Naik, et al.
Food Chemistry (2024) Vol. 464, pp. 141589-141589
Open Access | Times Cited: 1
Milk protein–polyphenol–saccharide ternary complexes: improved health and functional properties
Lidong Pang, Runze Li, Zhen Huang, et al.
Current Opinion in Food Science (2024), pp. 101239-101239
Closed 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
Ultrasound‐assisted conjugation of Moringa proteins with gallic acid: characterisation of structural and techno‐functional properties
Aliza Zulfiqar, Muhammad Imran, Muhammad Haseeb Ahmad, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7102-7112
Closed Access
Fabrication of cellulose nanofibers/epigallocatechin gallate complexes: Insights into structure, antioxidant properties and enhanced emulsion performance
Fang Fang, Z. L. Guan, Yongjian Cai, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136164-136164
Closed Access
Impact of Covalent Binding with p-Coumaric Acid on Pea Protein's Structural and Functional Properties
Xuxiao Gong, Sung‐Hyuk Choi, Yaqi Zhao, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100916-100916
Open Access
Evaluation of Bioaccessibility and Bioavailability of Dietary Bioactives and Their Application in Food Systems
Hanbing Jia, Feiyue Ren, Hongzhi Liu
Food Bioscience (2024) Vol. 62, pp. 105428-105428
Closed Access
Recent advances in the plant protein-polyphenol interactions for the stabilization of emulsions
Aslı Can Karaça, Chen Tan, Elham Assadpour, et al.
Advances in Colloid and Interface Science (2024) Vol. 335, pp. 103339-103339
Closed Access
Unraveling the effect of high pressure homogenization treatment combined with polyphenols on the improvement of emulsion stability of rice bran oil bodies
Fei Gao, Xu Wang, Xiaoyu Han, et al.
Food Hydrocolloids (2024), pp. 110871-110871
Closed Access
Page 1 - Next Page

Scroll to top