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OpenAlex Citation Counts

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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:

Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction
Wen-Qiong Wang, Peipei Yuan, Ji-yang Zhou, et al.
Journal of Food Science (2021) Vol. 86, Iss. 4, pp. 1228-1242
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Rheological insight of polysaccharide/protein based hydrogels in recent food and biomedical fields: A review
Zhiping Fan, Ping Cheng, Pan Zhang, et al.
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 1642-1664
Closed Access | Times Cited: 91
Effect of Maillard reaction conditions on the gelation and thermal stability of whey protein isolate/d-tagatose conjugates
Yao Meng, Xiao Zhao, Yunqing Jiang, et al.
Food Chemistry (2022) Vol. 405, pp. 134928-134928
Closed Access | Times Cited: 42
Preparation of soy protein isolate-naringin-chitosan protein gel: Synergistic effect of ohmic heating pre-treatment and chitosan addition
Ning Wang, Xin Ren, Jiaye Yu, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110029-110029
Closed Access | Times Cited: 10
The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food
Yafei Zhang, Xiaoya Lin, Yiran Wang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access | Times Cited: 10
Effect of ultrasonic power on the stability of low-molecular-weight oyster peptides functional-nutrition W1/O/W2 double emulsion
Jinzhen Li, Shuo Wang, Hua Wang, et al.
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106282-106282
Open Access | Times Cited: 28
Printing characteristics and microwave infrared-induced 4D printing of chestnut powder composite paste
Yinqiao Lv, Bo Wang, Yu‐Ting Cheng, et al.
Journal of Food Engineering (2024) Vol. 382, pp. 112197-112197
Closed Access | Times Cited: 7
Structure, stability, rheology, and texture properties of ε-polylysine-whey protein complexes
Yuecheng Meng, Qi Xue, Jie Chen, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 5, pp. 3746-3757
Open Access | Times Cited: 23
Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product Valorisation
Sara Bolchini, Tiziana Nardin, Ksenia Morozova, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 450-450
Open Access
Large deformation of food gels: Influencing factors, theories, models, and applications—A review
Bing Hu, Yulong Zhang, Lingyu Han, et al.
Food Research International (2025) Vol. 204, pp. 115933-115933
Closed Access
Carrot-based functional pet food: A comprehensive study on texture, nutritional value, microbiology, and canine acceptance
Mauro E. Valencia, Juan Camilo Henao-Rojas, Luis A. Salazar Hoyos
Applied Food Research (2025), pp. 100845-100845
Open Access
Effect of the glycosylation of tilapia proteins on the simulated in vitro digestive properties in the elderly
Zhen F. Fu, Huan Xiang, Hao Shuxian, et al.
Food Bioscience (2025), pp. 106702-106702
Closed Access
Glycation of soy and pea proteins influences infant gastric digestibility more than intestinal digestibility
Jiaying Tang, Harry J. Wichers, Kasper Hettinga
Food Hydrocolloids (2022) Vol. 136, pp. 108251-108251
Open Access | Times Cited: 17
The effect of lactose and its isomerization product lactulose on functional and structural properties of glycated casein
Yiru Kong, Qi Dong, Ziyin Yu, et al.
Food Research International (2023) Vol. 168, pp. 112683-112683
Closed Access | Times Cited: 10
Characterization of O/W emulgels based on whey protein-alginate-inulin coacervates: Influence of temperature and ultrasound as protein preconditioning process
Anthony M. Ortiz‐Deleón, Angélica Román‐Guerrero, O. Sandoval-Castilla, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131260-131260
Closed Access | Times Cited: 3
Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meat
Yan Cheng, Yuanrong Zheng, Xintong Cai, et al.
Food Research International (2024) Vol. 197, pp. 115166-115166
Closed Access | Times Cited: 3
Molten globule-state protein structure: Perspectives from food processing applications
Kangshuai Lou, Yuanrong Zheng, Libin Wang, et al.
Food Research International (2024) Vol. 198, pp. 115318-115318
Closed Access | Times Cited: 3
Binding effects of piceatannol and oxyresveratrol on the structural and functional properties of soy protein isolate
Lixia Yuan, Min Liu, Yongfang Ren, et al.
Journal of Molecular Structure (2023) Vol. 1288, pp. 135805-135805
Open Access | Times Cited: 8
Fabrication and rheological properties of a novel interpenetrating network hydrogel based on sage seed hydrocolloid and globulin from the hydrocolloid extraction by-product
Ahmad Reza Hosseini, Nafiseh Zahabi
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127452-127452
Closed Access | Times Cited: 6
Improvement of quercetin bioaccessibility by whey protein isolate/D-tagatose conjugates: effect on the structural characterization through simultaneous rheological and FTIR techniques
Feifei Chen, Yao Meng, Yujie Lin, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110738-110738
Closed Access | Times Cited: 2
Extraction concentration of NaCl on structural, physicochemical and functional properties of Moringa oleifera seeds protein
Qiu‐Han Du, Yanhui Wu, Shan Xue, et al.
LWT (2021) Vol. 155, pp. 112988-112988
Open Access | Times Cited: 13
Radio frequency puffing of purple sweet potato nutritious snacks
Yingman Xie, Qiang Liu, Chao Mao, et al.
Journal of Food Engineering (2023) Vol. 367, pp. 111894-111894
Closed Access | Times Cited: 5
Whey filtration: a review of products, application, and pretreatment with transglutaminase enzyme
Marieli Rosseto, César Vinicius Toniciolli Rigueto, Karolynne Sousa Gomes, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 6, pp. 3185-3196
Closed Access | Times Cited: 5
Radio frequency drying and puffing of composite purple sweet potato chips
Yingman Xie, Qiang Liu, Chao Mao, et al.
Journal of Food Composition and Analysis (2023) Vol. 125, pp. 105736-105736
Closed Access | Times Cited: 3
Effects of enzyme deactivation conditions on the structure, bound phenol content and antioxidant property of phenol modified Tartary buckwheat protein hydrolysate
Dongze Li, Ling Zhu, Qiming Wu, et al.
Food Bioscience (2023) Vol. 54, pp. 102794-102794
Closed Access | Times Cited: 2
The Effect of High Hydrostatic Pressure (HHP) Induction Parameters on the Formation and Properties of Inulin–Soy Protein Hydrogels
Anna Florowska, Tomasz Florowski, Patrycja Goździk, et al.
Gels (2024) Vol. 10, Iss. 9, pp. 570-570
Open Access
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