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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:

Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products
Rishi Ravindra Naik, Yong Wang, Cordelia Selomulya
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 25, pp. 7036-7061
Open Access | Times Cited: 93

Showing 1-25 of 93 citing articles:

Changes in the functional properties of casein conjugates prepared by Maillard reaction with pectin or arabinogalactan
Siqi Yang, Guofang Zhang, Hong Wei Chu, et al.
Food Research International (2023) Vol. 165, pp. 112510-112510
Closed Access | Times Cited: 48
Plant-based protein modification strategies towards challenges
Gülşah Karabulut, Gülden Gökşen, Amin Mousavi Khaneghah
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 101017-101017
Open Access | Times Cited: 35
Effect of various oligosaccharides on casein solubility and other functional properties: Via Maillard reaction
Zhenghao Li, Hua Jiang, Min Guo, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129148-129148
Closed Access | Times Cited: 21
Effects of ultrasound and thermal treatment on the interaction between hyaluronic acid and lactoferrin: Preparation, structures and functionalities
Yushi Wang, Miao Ji, Mengjiao Xing, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132812-132812
Closed Access | Times Cited: 21
Effect of succinylation-assisted glycosylation on the structural characteristics, emulsifying, and gel properties of walnut glutenin
Yuanli Wang, Liang Tao, Zilin Wang, et al.
Food Chemistry (2024) Vol. 446, pp. 138856-138856
Closed Access | Times Cited: 18
Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives
Fan Zhu
Food Research International (2024) Vol. 178, pp. 113935-113935
Open Access | Times Cited: 17
Thermal acid hydrolysis modulates the solubility of quinoa protein: The formation of different types of protein aggregates
Bingyi Li, Yun Xie, Qing Guo
Food Hydrocolloids (2024) Vol. 151, pp. 109825-109825
Closed Access | Times Cited: 17
Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review
Madaraboina Venkateswara Rao, C. K. Sunil, Ashish Rawson, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 19, pp. 4070-4091
Closed Access | Times Cited: 70
Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review
Lingli Deng
Foods (2021) Vol. 10, Iss. 6, pp. 1354-1354
Open Access | Times Cited: 58
Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives
Bertrand Muhoza, Baokun Qi, Jean Damascene Harindintwali, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107239-107239
Closed Access | Times Cited: 58
Maillard-Type Protein–Polysaccharide Conjugates and Electrostatic Protein–Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications
Xiaohong Sun, Hao Wang, Shengnan Li, et al.
Gels (2022) Vol. 8, Iss. 2, pp. 135-135
Open Access | Times Cited: 48
Developments in Plant Proteins Production for Meat and Fish Analogues
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2966-2966
Open Access | Times Cited: 31
Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties
Kun Li, Jiangyue Wang, Pengfei Zhao, et al.
Food Chemistry (2023) Vol. 441, pp. 138292-138292
Closed Access | Times Cited: 27
The synthesis, biological activities and applications of protein–polysaccharide conjugates in food system: a review
Shixuan Zhang, Kai Wang, Yongtao Qin, et al.
Food Quality and Safety (2023) Vol. 7
Open Access | Times Cited: 23
Changes in structure, functional properties and volatile compounds of Cinnamomum camphora seed kernel protein by Maillard reaction
Xianghui Yan, Xiaofeng Gong, Zheling Zeng, et al.
Food Bioscience (2023) Vol. 53, pp. 102628-102628
Closed Access | Times Cited: 22
Structural and functional characterization of mung bean protein-peach gum conjugate through the Maillard reaction as a novel encapsulation agent
Mahbuba Siddiquy, Mohamed Ghamry, Hazem Golshany, et al.
Progress in Organic Coatings (2024) Vol. 188, pp. 108201-108201
Closed Access | Times Cited: 14
Enhancing techno-functional attributes of plant protein and curcumin complexation: A comparative examination of Maillard conjugation induced by manothermosonication and ultrasonication
Gülşah Karabulut, Hao Feng
Food Chemistry (2024) Vol. 442, pp. 138488-138488
Open Access | Times Cited: 12
Maillard reaction products and metabolite profile of plant-based meat burgers compared with traditional meat burgers and cooking-induced alterations
Banny Silva Barbosa Correia, Søren Nielsen, Johanna Jorkowski, et al.
Food Chemistry (2024) Vol. 445, pp. 138705-138705
Open Access | Times Cited: 9
High internal phase Pickering emulsions stabilized by Zein-hyaluronic acid conjugate particles and their application in active substances protection
Yijie Wang, Yue Sun, Yunze Tian, et al.
Carbohydrate Polymers (2024) Vol. 343, pp. 122498-122498
Closed Access | Times Cited: 9
Fabrication and characterization of glycosylated-zein as an effective delivery system for rutin: Formation mechanism, physicochemical properties, and bioaccessibility in vitro
Fang Yang, Shang Qiu, Zhang Wen, et al.
Food Bioscience (2024) Vol. 59, pp. 104056-104056
Closed Access | Times Cited: 8
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
Chao Qiu, Yaxu Meng, Zhiheng Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Fish gelatin-polysaccharide Maillard products for fish oil-loaded emulsion stabilization: Effects of polysaccharide type, reaction time, and reaction pH
Yaxue Hu, Yangyi Zhang, Jiamin Xu, et al.
LWT (2022) Vol. 172, pp. 114220-114220
Open Access | Times Cited: 29
Comprehensive structural and functional characterization of a new protein-polysaccharide conjugate between grass pea protein (Lathyrus sativus) and xanthan gum produced by wet heating
Farzane Amiratashani, Mohammad Saeid Yarmand, Hossein Kiani, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127283-127283
Closed Access | Times Cited: 20
Sesame protein hydrolysate-gum Arabic Maillard conjugates for loading natural anthocyanins: Characterization, in vitro gastrointestinal digestion and storage stability
Ehsan Parandi, Mohammad Mousavi, Elham Assadpour, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109490-109490
Closed Access | Times Cited: 18
Effects of grafted myofibrillar protein as a phosphate replacer in brined pork loin
Yea‐Ji Kim, Tae‐Kyung Kim, Hyun-Jung Yun, et al.
Meat Science (2023) Vol. 199, pp. 109142-109142
Open Access | Times Cited: 16
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