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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 25 citing articles:

Alternations in the multilevel structures of chickpea protein during fermentation and their relationship with digestibility
Yitong Liu, Song Zhu, Yue Li, et al.
Food Research International (2023) Vol. 165, pp. 112453-112453
Closed Access | Times Cited: 44
Gastrointestinal fate of food allergens and its relationship with allergenicity
Na Sun, Yao Liu, Kexin Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 4, pp. 3376-3404
Closed Access | Times Cited: 57
Covalent or non-covalent binding of polyphenols, polysaccharides, metal ions and nanoparticles to beta-lactoglobulin and advanced processing techniques: Reduce allergenicity and regulate digestion of beta-lactoglobulin
Wei Jia, Jiying Zhu, Xin Wang, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 634-645
Closed Access | Times Cited: 31
Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients
Andrea Rivera del Rio, Remko M. Boom, Anja E.M. Janssen
Foods (2022) Vol. 11, Iss. 6, pp. 870-870
Open Access | Times Cited: 28
The structure–function relationships and techno-functions of β-conglycinin
Tolulope Joshua Ashaolu, Babett Greff, László Varga
Food Chemistry (2024) Vol. 462, pp. 140950-140950
Closed Access | Times Cited: 4
Modulation of soymilk immunoglobulin E-binding through germination: Emphasis on the specific degradation of major allergens and their epitopes
Yaqiong Wang, Mian Wang, Guannan Liu, et al.
Food Chemistry (2025), pp. 143930-143930
Closed Access
Effects of genes required for exopolysaccharides biosynthesis in Lacticaseibacillus paracasei S-NB on cell surface characteristics and probiotic properties
Luyao Xiao, Yao Yang, Shuo Han, et al.
International Journal of Biological Macromolecules (2022) Vol. 224, pp. 292-305
Closed Access | Times Cited: 17
Effect of lactic acid bacteria fermentation on cow milk allergenicity and antigenicity: A review
Yunpeng Xu, Feifei Zhang, Guangqing Mu, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 7
Lactic acid bacteria fermented soy β-conglycinin: Assessment of structural conformational feature and immunoglobulin E reactivity
Zhen Liu, Yumeng Fu, Yifei Liu, et al.
LWT (2022) Vol. 173, pp. 114246-114246
Open Access | Times Cited: 11
Integrating metabolomics, bionics, and culturomics to study probiotics-driven drug metabolism
Bohai Li, Lai‐Yu Kwok, Dandan Wang, et al.
Frontiers in Pharmacology (2023) Vol. 14
Open Access | Times Cited: 6
Fermented soy products: A review of bioactives for health from fermentation to functionality
Iskandar Azmy Harahap, Joanna Suliburska, Aslı Can Karaça, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 2
The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity
Zhen Liu, Yaqiong Wang, Yifei Liu, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 2969-2969
Open Access | Times Cited: 11
Assessment of In Vitro Digestive Behavior of Lactic-Acid-Bacteria Fermented Soy Proteins: A Study Comparing Colloidal Solutions and Curds
Yaqiong Wang, Yumeng Fu, Elham Azarpazhooh, et al.
Molecules (2022) Vol. 27, Iss. 21, pp. 7652-7652
Open Access | Times Cited: 6
Evaluation of the immunoreactivity and quality characteristics of cow milk following combined fermentation and enzymatic hydrolysis
Xiaona Liang, Xiurong Gou, Xiumin Hu, et al.
LWT (2023) Vol. 185, pp. 115161-115161
Open Access | Times Cited: 3
Comparison of three different lactic acid bacteria-fermented proteins on RAW 264.7 osteoclast and MC3T3-E1 osteoblast differentiation
Jae-Young Kim, Hyun Ji Song, Sejin Cheon, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 2
Enhanced Efficacy of Low-dose Lovastatin through Probiotic-Mediated Absorption: Insights from In Vitro and In Vivo Studies
Bohai Li, Lai‐Yu Kwok, Dandan Wang, et al.
Research Square (Research Square) (2024)
Open Access
Lactic acid bacteria modulate the gastrointestinal digestive behavior of soy glycinin and correlation with its immunoreactivity: a peptidomic study
Zhen Liu, Yumeng Fu, Elham Azarpazhooh, et al.
Food & Function (2024) Vol. 15, Iss. 5, pp. 2524-2535
Closed Access
Gel Properties of the Curcumin-Fortified Lactobacillus Helveticus Mb2-1 Fermented Milk and its Gastrointestinal Digestion in Vitro
Zhiwen Ge, Dan Wang, Mingsheng Dong, et al.
(2024)
Closed Access
Fermentation of Soy-based dairy substitutes by lactic acid bacteria: Focus on the process of soy protein hydrolysis
Zengbo Wang, Xiaodong Wang, Congrui Zhao, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 449-458
Closed Access
Gel properties of curcumin-fortified Lactobacillus helveticus MB2-1 fermented milk and its gastrointestinal digestion in vitro
Zhiwen Ge, Dan Wang, Mingsheng Dong, et al.
International Dairy Journal (2024) Vol. 159, pp. 106037-106037
Closed Access
Characterization of Sayram ketteki freeze-dried yogurt with fortified resveratrol
Zhiwen Ge, Dan Wang, Wenting Zhao, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 9, pp. 7388-7401
Closed Access
Effect of Lactobacillus pentosus fermentation on molecular structure and gel quality of peanut protein
Wen‐Jun Li, Yexia Guan, Shumin Chen, et al.
Journal of Future Foods (2024) Vol. 5, Iss. 3, pp. 257-265
Closed Access
The Differences in Protein Degradation and Sensitization Reduction of Mangoes between Juices and Pieces Fermentation
Mengtian Tian, Qiuqin Zhang, Xianming Zeng, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3465-3465
Open Access | Times Cited: 1
16S rDNA profiling of Loach (Misgurnus anguillicus) fed with soybean fermented powder intestinal flora in response to Lipopolysaccharide (LPS) infection
Weihong Dai, Yu Liu, Xinxin Zhang, et al.
Heliyon (2023) Vol. 9, Iss. 11, pp. e22369-e22369
Open Access | Times Cited: 1
Plant proteins: from processing to digestion
Andrea Rivera del Rio
(2022)
Open Access
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