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:
A review of protein-phenolic acid interaction: reaction mechanisms and applications
Behzad Masoumi, Mahnaz Tabibiazar, Zahra Golchinfar, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 11, pp. 3539-3555
Closed Access | Times Cited: 12
Behzad Masoumi, Mahnaz Tabibiazar, Zahra Golchinfar, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 11, pp. 3539-3555
Closed Access | Times Cited: 12
Showing 12 citing articles:
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: 28
Woojeong Kim, Yong Wang, Cordelia Selomulya
Trends in Food Science & Technology (2024) Vol. 147, pp. 104469-104469
Open Access | Times Cited: 28
Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding
Xiaoyun Fei, Yuzhong Yan, Lang‐Hong Wang, et al.
Food Research International (2023) Vol. 170, pp. 113000-113000
Closed Access | Times Cited: 22
Xiaoyun Fei, Yuzhong Yan, Lang‐Hong Wang, et al.
Food Research International (2023) Vol. 170, pp. 113000-113000
Closed Access | Times Cited: 22
Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications
Kangyi Zhang, Huang Jin, Dongxu Wang, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 8
Kangyi Zhang, Huang Jin, Dongxu Wang, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 8
Modulating commercial pea protein gel properties through the addition of phenolic compounds
Iris Faber, Laurice Pouvreau, Atze Jan van der Goot, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110123-110123
Open Access | Times Cited: 6
Iris Faber, Laurice Pouvreau, Atze Jan van der Goot, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110123-110123
Open Access | Times Cited: 6
Production of water-water emulsion gels by yerba mate extract
Karine Cristine Kaufmann, Gabriela Feltre, Douglas Fernandes Barbin, et al.
Food Research International (2025) Vol. 202, pp. 115716-115716
Closed Access
Karine Cristine Kaufmann, Gabriela Feltre, Douglas Fernandes Barbin, et al.
Food Research International (2025) Vol. 202, pp. 115716-115716
Closed Access
Characterization of Whey Protein Isolate-Ascorbic Acid stabilized Oil in Water Pickering Emulsions
Saba Kamalledin Moghadam, Mahnaz Tabibiazar, Behzad Masoumi, et al.
Journal of Agriculture and Food Research (2025), pp. 101650-101650
Open Access
Saba Kamalledin Moghadam, Mahnaz Tabibiazar, Behzad Masoumi, et al.
Journal of Agriculture and Food Research (2025), pp. 101650-101650
Open Access
Interactions between β-lactoglobulin and polyphenols: Mechanisms, properties, characterization, and applications
Behnaz Hashemi, Elham Assadpour, Fuyuan Zhang, et al.
Advances in Colloid and Interface Science (2025), pp. 103424-103424
Closed Access
Behnaz Hashemi, Elham Assadpour, Fuyuan Zhang, et al.
Advances in Colloid and Interface Science (2025), pp. 103424-103424
Closed Access
Tuning the amphiphilicity of agarose by grafting phenolic acids: A versatile approach for developing lutein-loaded emulsion gels
Liling Fu, Tianyan Chen, Xiaoyan Zhuang, et al.
International Journal of Biological Macromolecules (2025), pp. 140733-140733
Closed Access
Liling Fu, Tianyan Chen, Xiaoyan Zhuang, et al.
International Journal of Biological Macromolecules (2025), pp. 140733-140733
Closed Access
Protein–Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications
Mohammad Tarahi, Maryam Gharagozlou, Mehrdad Niakousari, et al.
Antioxidants (2024) Vol. 13, Iss. 7, pp. 777-777
Open Access | Times Cited: 3
Mohammad Tarahi, Maryam Gharagozlou, Mehrdad Niakousari, et al.
Antioxidants (2024) Vol. 13, Iss. 7, pp. 777-777
Open Access | Times Cited: 3
Pickering emulsion stabilized by conjugated sodium caseinate-ascorbic acid nanoparticles: Synthesis and physicochemical characterization
Behzad Masoumi, Mahnaz Tabibiazar, Tahereh Fazelioskouei, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109168-109168
Closed Access | Times Cited: 7
Behzad Masoumi, Mahnaz Tabibiazar, Tahereh Fazelioskouei, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109168-109168
Closed Access | Times Cited: 7
Leguminous ferritin, a natural protein for iron supplementation, Pickering emulsion formation and encapsulation of bioactive molecules
Jiayi Hang, Yifu Chu, Lingyun Chen
Journal of the American Oil Chemists Society (2024) Vol. 101, Iss. 10, pp. 1043-1063
Closed Access | Times Cited: 1
Jiayi Hang, Yifu Chu, Lingyun Chen
Journal of the American Oil Chemists Society (2024) Vol. 101, Iss. 10, pp. 1043-1063
Closed Access | Times Cited: 1
Fabrication, characterization, and enhancement strategies of fish myofibrillar protein-based films: A comprehensive review
Faming Yang, Wenhui Xue, Jian Wang, et al.
Food Packaging and Shelf Life (2024) Vol. 46, pp. 101397-101397
Closed Access | Times Cited: 1
Faming Yang, Wenhui Xue, Jian Wang, et al.
Food Packaging and Shelf Life (2024) Vol. 46, pp. 101397-101397
Closed Access | Times Cited: 1
Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications
Lucía Cassani, Andrea Gómez‐Zavaglia
(2024) Vol. 2, Iss. 5, pp. 408-442
Open Access
Lucía Cassani, Andrea Gómez‐Zavaglia
(2024) Vol. 2, Iss. 5, pp. 408-442
Open Access
Comparative Chemical Analysis and Bioactive Properties of Aqueous and Glucan-Rich Extracts of Three Widely Appreciated Mushrooms: Agaricus bisporus (J.E.Lange) Imbach, Laetiporus sulphureus (Bull.) Murill and Agrocybe aegerita (V. Brig.) Vizzini
Jovana Petrović, Jasmina Glamočlija, Danijel D. Milinčić, et al.
Pharmaceuticals (2024) Vol. 17, Iss. 9, pp. 1153-1153
Open Access
Jovana Petrović, Jasmina Glamočlija, Danijel D. Milinčić, et al.
Pharmaceuticals (2024) Vol. 17, Iss. 9, pp. 1153-1153
Open Access
