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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:

Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies
Xiaonan Sui, Tianyi Zhang, Lianzhou Jiang
Annual Review of Food Science and Technology (2020) Vol. 12, Iss. 1, pp. 119-147
Open Access | Times Cited: 187

Showing 1-25 of 187 citing articles:

A review on plant-based proteins from soybean: Health benefits and soy product development
Pingxu Qin, Taoran Wang, Yangchao Luo
Journal of Agriculture and Food Research (2022) Vol. 7, pp. 100265-100265
Open Access | Times Cited: 352
The development history and recent updates on soy protein-based meat alternatives
Tianyi Zhang, Wei Dou, Xin Zhang, et al.
Trends in Food Science & Technology (2021) Vol. 109, pp. 702-710
Closed Access | Times Cited: 239
Soy protein isolate-catechin non-covalent and covalent complexes: Focus on structure, aggregation, stability and in vitro digestion characteristics
Shicheng Dai, Peilong Liao, Yilun Wang, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108108-108108
Closed Access | Times Cited: 116
Structure remodeling of soy protein-derived amyloid fibrils mediated by epigallocatechin-3-gallate
Zejian Xu, Guancheng Shan, Nairong Hao, et al.
Biomaterials (2022) Vol. 283, pp. 121455-121455
Closed Access | Times Cited: 83
High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation
Wei Dou, Xin Zhang, Yu Zhao, et al.
Food Research International (2022) Vol. 156, pp. 111189-111189
Closed Access | Times Cited: 68
High moisture extrusion of soy protein and wheat gluten blend: An underlying mechanism for the formation of fibrous structures
Xin Zhang, Yu Zhao, Tianyi Zhang, et al.
LWT (2022) Vol. 163, pp. 113561-113561
Open Access | Times Cited: 68
Different interactions driving the binding of soy proteins (7S/11S) and flavonoids (quercetin/rutin): Alterations in the conformational and functional properties of soy proteins
Yijia Jia, Xinyue Yan, Yuyang Huang, et al.
Food Chemistry (2022) Vol. 396, pp. 133685-133685
Closed Access | Times Cited: 66
Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking
Ping Sun, Qin Zhang, Yu Zhao, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108924-108924
Closed Access | Times Cited: 55
Microscale 3D printing of fish analogues using soy protein food ink
Huimin Shi, Jie Li, Enbo Xu, et al.
Journal of Food Engineering (2023) Vol. 347, pp. 111436-111436
Closed Access | Times Cited: 53
Combination and precipitation mechanism of soy protein and tea polyphenols
Shicheng Dai, Tianhe Xu, Yue Yuan, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109197-109197
Closed Access | Times Cited: 46
Remodeling mechanism of gel network structure of soy protein isolate amyloid fibrils mediated by cellulose nanocrystals
Qianxin Zhou, Sixu Lv, Wenqi Wang, et al.
Carbohydrate Polymers (2024) Vol. 332, pp. 121919-121919
Closed Access | Times Cited: 25
Co-delivery mechanism of curcumin/catechin complex by modified soy protein isolate: Emphasizing structure, functionality, and intermolecular interaction
Hengpeng Wang, Zhihua Li, Yang Meng, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109958-109958
Closed Access | Times Cited: 18
Synergistic effect of gellan gum and guar gum on improving the foaming properties of soy protein isolate-based complexes: Interaction mechanism and interfacial behavior
Yameng Han, Ling Zhu, Hui Zhang, et al.
Carbohydrate Polymers (2024) Vol. 339, pp. 122202-122202
Closed Access | Times Cited: 13
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
Characterization of the improved functionality in soybean protein-proanthocyanidins conjugates prepared by the alkali treatment
Xiaowen Pi, Yuxue Sun, Jiafei Liu, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108107-108107
Closed Access | Times Cited: 56
Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols
Xiaowen Pi, Jiafei Liu, Yuxue Sun, et al.
Food Chemistry (2022) Vol. 405, pp. 134820-134820
Closed Access | Times Cited: 54
Scaffolds for Cultured Meat on the Basis of Polysaccharide Hydrogels Enriched with Plant-Based Proteins
Jannis O. Wollschlaeger, Robin Maatz, Franziska B. Albrecht, et al.
Gels (2022) Vol. 8, Iss. 2, pp. 94-94
Open Access | Times Cited: 41
Preparation of Pickering emulsions based on soy protein isolate-tannic acid for protecting aroma compounds and their application in beverages
Kaiwen Wu, Zeyu Shi, Chuanxiang Liu, et al.
Food Chemistry (2022) Vol. 390, pp. 133182-133182
Closed Access | Times Cited: 37
A review on polyphenols and their potential application to reduce food allergenicity
Xiaowen Pi, Yuxue Sun, Jianjun Cheng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 10014-10031
Closed Access | Times Cited: 37
Lignin-containing biodegradable UV-blocking films: a review
Danning Wang, Yuanjie Gu, Feng Shu, et al.
Green Chemistry (2023) Vol. 25, Iss. 22, pp. 9020-9044
Closed Access | Times Cited: 37
The development process of plant-based meat alternatives: Raw material formulations and processing strategies
Yi Wang, Bo Lyu, Hongling Fu, et al.
Food Research International (2023) Vol. 167, pp. 112689-112689
Closed Access | Times Cited: 31
Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties
Zhijie Huang, Yuanyuan Qu, Xiaohan Hua, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125862-125862
Closed Access | Times Cited: 31
Structural insights into acidic heating-induced amyloid fibrils derived from soy protein as a function of protein concentration
Zejian Xu, Xiaoshuai Wang, Gao Yue, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109085-109085
Closed Access | Times Cited: 28
The structure of anthocyanins and the copigmentation by common micromolecular copigments: A review
Jiadong Wang, Yanqiao Zhao, Bing Hu Sun, et al.
Food Research International (2023) Vol. 176, pp. 113837-113837
Closed Access | Times Cited: 28
Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion
Yukun Hou, Songgang Xia, Chengxin Ma, et al.
Food Research International (2023) Vol. 173, pp. 113469-113469
Closed Access | Times Cited: 27
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