Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System
Minghui Li, Christos Ritzoulis, Qiwei Du, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 84

Showing 1-25 of 84 citing articles:

Phenolic-protein interactions: insight from in-silico analyses – a review
Fereidoon Shahidi, Chandrika Sewwandi Dissanayaka
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 72
Cross-linked CMC/Gelatin bio-nanocomposite films with organoclay, red cabbage anthocyanins and pistacia leaves extract as active intelligent food packaging: colorimetric pH indication, antimicrobial/antioxidant properties, and shrimp spoilage tests
Amina Sadi, Hafida Ferfera‐Harrar
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124964-124964
Closed Access | Times Cited: 48
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties
Nisufyan Nimaming, Amin Sadeghpour, Brent S. Murray, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 671-684
Open Access | Times Cited: 41
Development of gelatin/carboxymethylcellulose active films containing Hass avocado peel extract and their application as a packaging for the preservation of berries
Maria Fernanda Vargas-Torrico, Erich von Borries-Medrano, Miguel Ángel Aguilar‐Méndez
International Journal of Biological Macromolecules (2022) Vol. 206, pp. 1012-1025
Closed Access | Times Cited: 51
Polyphenols: a route from bioavailability to bioactivity addressing potential health benefits to tackle human chronic diseases
Silvia Vivarelli, Chiara Costa, Michele Teodoro, et al.
Archives of Toxicology (2022) Vol. 97, Iss. 1, pp. 3-38
Closed Access | Times Cited: 38
Molecular Mechanisms and Applications of Polyphenol-Protein Complexes with Antioxidant Properties: A Review
Yulin Feng, Chengming Jin, Shihao Lv, et al.
Antioxidants (2023) Vol. 12, Iss. 8, pp. 1577-1577
Open Access | Times Cited: 30
Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods
Shima Saffarionpour
Food and Bioprocess Technology (2023) Vol. 17, Iss. 5, pp. 1141-1182
Closed Access | Times Cited: 29
Pickering oil-in-water emulsions stabilized by hybrid plant protein-flavonoid conjugate particles
Nisufyan Nimaming, Amin Sadeghpour, Brent S. Murray, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110146-110146
Open Access | Times Cited: 11
Soy protein-polyphenols conjugates interaction mechanism, characterization, techno-functional and biological properties: An updated review
Muhammad Faisal Manzoor, Xin‐An Zeng, Muhammad Waseem, et al.
Food Chemistry (2024) Vol. 460, pp. 140571-140571
Closed Access | Times Cited: 10
High-pressure microfluidization enhanced the stability of sodium caseinate-EGCG complex-stabilized fish oil emulsion
Wei Tang, Rui Wang, Minghui Li, et al.
Food Chemistry (2024) Vol. 444, pp. 138669-138669
Closed Access | Times Cited: 9
Rheological properties, microstructure and stability of oil-in-water emulsions prepared with mango kernel starch (var. Sugar and Tommy)
David Ramírez-Brewer, Daniel Alexander Méndez, Luis A. García‐Zapateiro, et al.
LWT (2024) Vol. 194, pp. 115802-115802
Open Access | Times Cited: 8
Differences in in vitro bioavailability, bioaccessibility, and antioxidant capacity depending on linkage type of luteolin 4′-O-glucosides
Young Sung Jung, Davin Jang, Mi-Seon Kim, et al.
Food Research International (2025) Vol. 202, pp. 115746-115746
Closed Access
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions
Wei Tang, Qingchun Zhang, Christos Ritzoulis, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1986-2016
Closed Access | Times Cited: 17
The behavior of whey protein isolate-curcumin complex at the oil-water interface
Huanqing Lei, Jiawei Lin, Zeling Chen, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109046-109046
Closed Access | Times Cited: 17
Recent Progress in Protein-Polyphenol Assemblies for Biomedical Applications
Yan Guo, Xinyue Zhai, Na Li, et al.
Langmuir (2024) Vol. 40, Iss. 4, pp. 2005-2014
Closed Access | Times Cited: 6
Formation of tannic acid-binding ovalbumin amyloid fibril hydrogels: Enhanced antibacterial and antioxidant properties
Yujun Zeng, Shuifang Mao, Boyu Huang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110333-110333
Closed Access | Times Cited: 6
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing
Asad Nawaz, Noman Walayat, Ibrahim Khalifa, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 5
Valorization of Betalain Pigments Extracted from Phytolacca americana L. Berries as Natural Colorant in Cheese Formulation
Ionuț Dumitru Veleșcu, Ioana Cristina Crivei, Ágnes Bálint, et al.
Agriculture (2025) Vol. 15, Iss. 1, pp. 86-86
Open Access
Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels
Shima Saffarionpour
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
Improved toughening attributes of coix seed oil high internal phase Pickering emulsion gel via the carrageenan and super-deamidated wheat gluten microparticles interfacial network fotified by the acid-heat induction strategy
Jiaying Li, Xue Li, Xiaomei Wu, et al.
International Journal of Biological Macromolecules (2025), pp. 139311-139311
Closed Access
Whey Protein Hydrogels and Emulsion Gels with Anthocyanins and/or Goji Oil: Formation, Characterization and In Vitro Digestion Behavior
Abdullah S. Seddiek, Kaiwen W. Chen, Fanlin Zhou, et al.
Antioxidants (2025) Vol. 14, Iss. 1, pp. 60-60
Open Access
Innovative use of camel whey proteins, quercetin, and starch as ternary complexes for emulsion stabilization at the Micro and Nano scale
Waqas N. Baba, Hina Khan, Akmal Nazir, et al.
Food Chemistry (2025) Vol. 473, pp. 142880-142880
Open Access
Fabrication and characterization of emulsion stabilized by tannic acid/soluble potato starch complexes
Xianling Wei, Rui Lei, Ziqing Hu, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 139904-139904
Closed Access
Enhancement of Physicochemical and Functional Properties of Chicken Breast Protein Through Polyphenol Conjugation: A Novel Ingredient for Protein Supplements
W.J. van Son, Jun Hwang, Jihong Park, et al.
Molecules (2025) Vol. 30, Iss. 3, pp. 448-448
Open Access
Amphipathic Regulation of Cottonseed Protein with the Conjugation of Bayberry Tannin for Efficient Surface Decontamination of Uranium
Kwame Eduam Baiden Frempong, Jie Wang, Yu Chen, et al.
Journal of Hazardous Materials (2025), pp. 137450-137450
Closed Access
Page 1 - Next Page

Scroll to top