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:
Ultrasound-assisted modification of soybean protein isolate with L-histidine: Relationship between structure and function
Jingwen Xu, Shizhang Yan, Jing Xu, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106934-106934
Open Access | Times Cited: 8
Jingwen Xu, Shizhang Yan, Jing Xu, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106934-106934
Open Access | Times Cited: 8
Showing 8 citing articles:
Enhancement of extraction efficiency and functional properties of chickpea protein isolate using pulsed electric field combined with ultrasound treatment
Xin-Jue Lai, Jianquan Chen, Jing Nie, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107089-107089
Open Access | Times Cited: 2
Xin-Jue Lai, Jianquan Chen, Jing Nie, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107089-107089
Open Access | Times Cited: 2
Physicochemical, techno-functional, biochemical and structural characterization of a protein isolate from groundnut (Arachys hypogaea L.) paste treated with high-intensity ultrasound
Adriana Patricia Tofiño Rivera, José Armando Ulloa, Judith Esmeralda Urías Silvas, et al.
Food Chemistry (2024) Vol. 464, pp. 141848-141848
Closed Access | Times Cited: 1
Adriana Patricia Tofiño Rivera, José Armando Ulloa, Judith Esmeralda Urías Silvas, et al.
Food Chemistry (2024) Vol. 464, pp. 141848-141848
Closed Access | Times Cited: 1
Effect of microwave plasma processing on the structure, physicochemical properties and functional properties of rice bran protein
Chang Liu, Ning Wang, Lin Li, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110851-110851
Closed Access | Times Cited: 1
Chang Liu, Ning Wang, Lin Li, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110851-110851
Closed Access | Times Cited: 1
Ultrasound-assisted preparation of zein particles: Insight into the effects and mechanisms of thermal factors
Wujun You, Hongge Liu, Benjamin Ndeshipanda Kashenye, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103825-103825
Closed Access
Wujun You, Hongge Liu, Benjamin Ndeshipanda Kashenye, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103825-103825
Closed Access
Enhancing salt-induced gelation of egg yolk granules through pH-ultrasound combined treatment: A physicochemical and microstructural analysis
Dan Zheng, Danrong Yu, Shuai Lin, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107101-107101
Open Access
Dan Zheng, Danrong Yu, Shuai Lin, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107101-107101
Open Access
Ultrasonic Treatment of Soybean Protein Isolate: Unveiling the Mechanisms for Gel Functional Improvement and Application in Chiba Tofu
Xiao Wu, Na Li, Zeng Dong, et al.
ACS Omega (2024) Vol. 9, Iss. 44, pp. 44588-44600
Open Access
Xiao Wu, Na Li, Zeng Dong, et al.
ACS Omega (2024) Vol. 9, Iss. 44, pp. 44588-44600
Open Access
Study the effect of ultrasonic pretreatment combined with electrohydrodynamics on drying characteristics and volatile components of carrots
Shanshan Duan, Changjiang Ding, Jingli Lu, et al.
Applied Food Research (2024), pp. 100634-100634
Open Access
Shanshan Duan, Changjiang Ding, Jingli Lu, et al.
Applied Food Research (2024), pp. 100634-100634
Open Access
Ultrasonic Promotion of Enzymatic Glycosylation of Soybean Protein-Chitosan: A New Perspective on the Characteristics of Digestive Products Simulated in Gastrointestinal Tract
Xibo Wang, Yifan Cui, Yuanyuan Li, et al.
(2024)
Closed Access
Xibo Wang, Yifan Cui, Yuanyuan Li, et al.
(2024)
Closed Access
