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OpenAlex Citation Counts

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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:

Comparison of soy protein isolate-(–)-epigallocatechin gallate complexes prepared by mixing, chemical polymerization, and ultrasound treatment
Mengjie Geng, Xumei Feng, Haodong Yang, et al.
Ultrasonics Sonochemistry (2022) Vol. 90, pp. 106172-106172
Open Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Self-assembly of plant polyphenols-grafted soy proteins to manufacture a highly stable antioxidative Pickering emulsion gel for direct-ink-write 3D printing
Adeleh Mohammadi, Peyman Asghartabar Kashi, Mahboobeh Kashiri, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108851-108851
Open Access | Times Cited: 46
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: 42
Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation
Lijia Li, Mengjie Geng, Xiangyun Tan, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109754-109754
Closed Access | Times Cited: 25
Polyphenol-Protein Particles: A Nutraceutical Breakthrough in Nutrition and Food Science
Sidra Tul-Muntaha, Allah Rakha, Hina Rasheed, et al.
Journal of Agriculture and Food Research (2025), pp. 101641-101641
Open Access | Times Cited: 4
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: 40
Ultrasound-assisted free radical modification on the structural and functional properties of ovalbumin-epigallocatechin gallate (EGCG) conjugates
Yimei Zheng, Boyu Chen, Xuanxiang Huang, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106396-106396
Open Access | Times Cited: 29
pH-regulated Tannic acid and soybean protein isolate adhesive for enhanced performance in plant-based meat analogues
Zixi Xue, Minghao Zhang, Junting Wang, et al.
Food Research International (2024) Vol. 185, pp. 114289-114289
Closed Access | Times Cited: 11
Interpenetrating network based on soybean protein isolate and carboxymethyl chitosan: Investigation of intermolecular reaction mechanism, physicochemical stability and in vitro release properties of the hydrogel
Lijia Li, Yue Liu, Xixi Wu, et al.
Food Bioscience (2024) Vol. 60, pp. 104266-104266
Closed Access | Times Cited: 9
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
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 | Times Cited: 1
Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability
Qianni Gao, Jiahui Chen, Guanghong Zhou, et al.
Food Chemistry (2023) Vol. 427, pp. 136693-136693
Closed Access | Times Cited: 21
Characterization and utilization of soy protein isolate–(−)-epigallocatechin gallate–maltose ternary conjugate as an emulsifier for nanoemulsions: Enhanced physicochemical stability of the β-carotene nanoemulsion
Mengjie Geng, Xumei Feng, Xixi Wu, et al.
Food Chemistry (2023) Vol. 417, pp. 135842-135842
Closed Access | Times Cited: 17
Ultrasound-assisted preparation of faba bean protein isolate-Vitis vinifera L. polyphenol extract conjugates: Structural and functional characterization
Elif Meltem İşçimen, Tuğba Dursun Çapar, David Julian McClements, et al.
Food Bioscience (2023) Vol. 55, pp. 103041-103041
Closed Access | Times Cited: 16
The differential non-covalent binding of epicatechin and chlorogenic acid to ovotransferrin and the enhancing efficiency of immunomodulatory activity
Tingting Tang, Yuanqi Lv, Yujie Su, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129298-129298
Closed Access | Times Cited: 6
Ultrasound and enzyme assisted preparation of novel lactoferrin-cereal phenolic acid conjugates: structural, physicochemical and functional properties
Ying Li, Lezhen Dong, Yahui Liu, et al.
Food Chemistry (2023) Vol. 435, pp. 137572-137572
Closed Access | Times Cited: 13
Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems
Shizhang Yan, Joe M. Regenstein, Baokun Qi, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-19
Closed Access | Times Cited: 13
Covalent modification of soy protein isolates by hydroxytyrosol: Effects on structural and functional properties of adducts
Meiyu Gu, Jiahui Shi, Boya Zhang, et al.
LWT (2024) Vol. 198, pp. 116041-116041
Open Access | Times Cited: 5
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: 5
Dynamic microfluidic-assisted transglutaminase modification of soy protein isolate-chitosan: Effects on structural and functional properties of the adduct and its antioxidant activity after in vitro digestion
Meiyu Gu, Yifan Cui, Asad ur Rehman Muhammad, et al.
Food Research International (2023) Vol. 172, pp. 113219-113219
Closed Access | Times Cited: 11
Interaction and binding mechanism of ovalbumin with cereal phenolic acids: improved structure, antioxidant activity, emulsifying and digestion properties for potential targeted delivery systems
Qin Chen, Yahui Liu, Ying Li, et al.
Food Research International (2023) Vol. 175, pp. 113726-113726
Closed Access | Times Cited: 11
Effects of different dispersion methods on the pre-emulsification oil of loaded polyphenol
Qiaohui Feng, Chuan Li, Guanghua Xia, et al.
LWT (2025) Vol. 218, pp. 117473-117473
Open Access
A combination of microwave treatment and covalent binding of gallic acid improves the solubility, emulsification and thermal stability of peanut protein isolate
Hongtao Chen, Xiaoyun Fei, Rui Liu, et al.
Food Research International (2025) Vol. 206, pp. 116105-116105
Closed Access
Effects of non-covalent binding of different proteins and apple polyphenols on structure and functional properties
Bangfeng Yin, Qiming Wu, Zhenjia Zheng, et al.
Food Hydrocolloids (2025), pp. 111333-111333
Closed Access
Exploration of interaction mechanisms and functional properties of coffee flavonoids and β-casein via multispectroscopy and molecular dynamics simulation
Jiyue Zhang, Xiaoyu Zhai, Xinxin Yu, et al.
Food Hydrocolloids (2025), pp. 111359-111359
Closed Access
Conjugate of silkworm pupa protein and ellagic acid prepared by thermal‐assisted pH‐shifting process for improving its antioxidant and emulsion stability
Yue Ma, Chengjiang Tang, Lishu Han, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
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