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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.

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Showing 23 citing articles:

Fabrication of water-in-oil-in-gel emulsion gel based on pH-shifting soybean lipophilic protein and carboxymethyl chitosan: Gel performance, physicochemical properties and digestive characteristics
Lijia Li, Yiting Gao, Tian Gao, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109385-109385
Closed Access | Times Cited: 26
Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel
Shiwen Lin, Liang Xue, Zihan Zhao, et al.
Food Research International (2024) Vol. 182, pp. 114177-114177
Closed Access | Times Cited: 7
Soy protein isolate-catechin complexes conjugated by pre-heating treatment for enhancing emulsifying properties: Molecular structures and binding mechanisms
Juyang Zhao, Huiping Yuan, Yiyu Chen, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131157-131157
Closed Access | Times Cited: 7
Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties
Xueting Zheng, Tianfu Cheng, Sibo Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 139396-139396
Closed Access
The regulation of the texture, rheological properties, and moisture distribution of rice flour gel by ultrasonically modified soybean protein isolate
Zijian Tang, Dongmei Yang, Chenxing Du, et al.
Journal of Cereal Science (2025), pp. 104123-104123
Closed Access
Effect of resonance acoustic mixing treatment on the gelation properties of pea protein isolate and the gel in vitro digestibility
Ying He, Yibing Wang, Yingjie Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140568-140568
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
Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study
Shiwen Lin, Liang Xue, Jingming Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128569-128569
Closed Access | Times Cited: 15
Recent research advances in delivery systems based on the assembly of egg white proteins: Structure design and applications in the food industry
Shanshan Wu, Songbai Liu, Ying Li, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110021-110021
Closed Access | Times Cited: 5
Using salted egg white in steamed bread: Impact on functional and structural characteristics
Adil M. Abker, Zhijun Xia, Gan Hu, et al.
Food Chemistry (2024) Vol. 454, pp. 139609-139609
Closed Access | Times Cited: 5
Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1398-1398
Open Access | Times Cited: 4
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
Hawthorn pectin/soybean isolate protein hydrogel bead as a promising ferrous ion-embedded delivery system
Wenxian Sun, Kaixuan Bu, Huangmei Meng, et al.
Colloids and Surfaces B Biointerfaces (2024) Vol. 237, pp. 113867-113867
Closed Access | Times Cited: 2
Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition
Shiwen Lin, Xin Li, Jingming Zhang, et al.
Meat Science (2024) Vol. 215, pp. 109554-109554
Closed Access | Times Cited: 2
Interactions between rice starch and flavor components and their impact on flavor
XinYue Hu, Yongchun Huang, Xiangyi Tang, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133397-133397
Closed 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
Effect of ascorbic acid treatment on physicochemical and emulsifying properties of highland barley protein
Bowei Luo, Wangyang Shen, Jianbin Zhou, et al.
Journal of Cereal Science (2024) Vol. 116, pp. 103861-103861
Closed Access | Times Cited: 1
Ultrasonic-microwave technique promotes the physicochemical structure of hydrogel and its release characterization of curcumin in vitro
Kaixuan Bu, Dongjie Huang, Hao Zhang, et al.
Food Chemistry (2024) Vol. 451, pp. 139389-139389
Closed Access | Times Cited: 1
Construction of mixed gels of yolk granules and salted ovalbumin driven by pH: phase behavior and calcium bioaccessibility
Xueying Wang, Nan Zhang, Zeyang Wu, et al.
Food Hydrocolloids (2024), pp. 110682-110682
Closed Access
Improved qualities of cod-rice dual-protein gel as affected by rice protein: Insight into molecular flexibility, protein interaction and gel properties
Yisha Xie, Feng Yang, Wenjing Shu, et al.
Food Research International (2024) Vol. 197, pp. 115176-115176
Closed Access
Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein
Chunlin Liu, Yanfang Zhou, Zhu He, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access
Investigations of the structure and antioxidant activity of broccoli pigment protein isolates with ultrasonic treatment
Qinghui Cao, Jialing Fu, Qiuliang Zhang, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access
Ultrasonic treatment of emulsion gels with different soy protein-hemp protein composite ratios: Changes in structural and physicochemical properties
Yulong An, Ruqi Guo, Yang Gao, et al.
International Journal of Biological Macromolecules (2024), pp. 138252-138252
Closed Access
Ultrasound-mediated soybean-egg white protein acid-induced emulsion gels: A multi-design approach integrating techno-functional properties, digestibility, and nutritional value
Yudan Zhang, Jingbo Liu, Zhiyuan Zheng, et al.
Food Chemistry (2024) Vol. 469, pp. 142560-142560
Closed Access
Synthesis and characterization of fish gelatin hydrogels for enhanced biopolymer applications
Wai Wai Cheng, Shan Shan, Sheng Shu, et al.
Food and Bioproducts Processing (2024)
Closed Access
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