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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:

Effects of Enzymatic Hydrolysis on Physicochemical Properties and Solubility and Bitterness of Milk Protein Hydrolysates
Qiang Cui, Yuxue Sun, Zengjia Zhou, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2462-2462
Open Access | Times Cited: 59

Showing 1-25 of 59 citing articles:

Food proteins: Solubility & thermal stability improvement techniques
Negin Yousefi, Soleiman Abbasi
Food Chemistry Advances (2022) Vol. 1, pp. 100090-100090
Open Access | Times Cited: 45
Strategies for oral delivery of bioactive peptides with focus on debittering and masking
Armin Mirzapour‐Kouhdasht, David Julian McClements, Mohammad Sadegh Taghizadeh, et al.
npj Science of Food (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 37
Ultrasound-assisted limited enzymatic hydrolysis of high concentrated soy protein isolate: Alterations on the functional properties and its relation with hydrophobicity and molecular weight
Yolandani Yolandani, Haile Ma, Yunliang Li, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106414-106414
Open Access | Times Cited: 34
Isolation and Identification of Antioxidant Peptides Derived from Cricket (Gryllus bimaculatus) Protein Fractions
Olumide Oluwatoyosi Fashakin, Pipat Tangjaidee, Kridsada Unban, et al.
Insects (2023) Vol. 14, Iss. 8, pp. 674-674
Open Access | Times Cited: 24
Comparative peptidomics analysis in the discovery of umami peptides from Chinese Douchi
X. Zhou, Liwen Jiang, Qianqian Liu, et al.
Food Chemistry (2024) Vol. 445, pp. 138692-138692
Closed Access | Times Cited: 11
Whey protein hydrolysates and infant formulas: Effects on physicochemical and biological properties
Jiecheng Li, Fan Zhu
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 10
Effects of ultrasound pretreatment on the structure, IgE binding capacity, functional properties and bioactivity of whey protein hydrolysates via multispectroscopy and peptidomics revealed
Lidong Pang, Ming Liu, Chen Chen, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107025-107025
Open Access | Times Cited: 10
Effect of enzymatic hydrolysis and ultrasound pretreatment on allergenicity, functional properties and bioactivity of whey protein isolates
Lidong Pang, Weidong Zhang, Chen Chen, et al.
LWT (2024) Vol. 210, pp. 116891-116891
Open Access | Times Cited: 8
Effect of covalent binding of (-)-epigallocatechin gallate on the antibody binding capacity, physico-chemical properties and functional properties of whey isolate proteins: Comparison of ultrasound-assisted treatment and heat-assisted treatment
Lidong Pang, Shihang Li, Chen Chen, et al.
Food Hydrocolloids (2025), pp. 111291-111291
Closed Access | Times Cited: 1
Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein
Zhaojun Zheng, Jiaxin Li, Yin Chen, et al.
Food Chemistry (2022) Vol. 395, pp. 133535-133535
Closed Access | Times Cited: 29
Chymosin pretreatment accelerated papain catalysed hydrolysis for decreasing casein antigenicity by exposing the cleavage site at tyrosine residues
Jianhua Zeng, Junzhe Zou, Jinlong Zhao, et al.
Food Chemistry (2022) Vol. 404, pp. 134777-134777
Closed Access | Times Cited: 22
Functionalization of pine kernel protein by pH-shifting combined with ultrasound treatments: Further improvement with increasing acidity
Jiarong Wang, Xuemei Wang, Wenqi Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125884-125884
Closed Access | Times Cited: 15
Combined processing technologies: Promising approaches for reducing Allergenicity of food allergens
Lidong Pang, Runze Li, Chen Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141559-141559
Closed Access | Times Cited: 5
Sustainable production of plant biostimulants from cephalosporin fermentation residues: ultrasonic dissolution and enzymatic hydrolysis
Dongze Niu, P. Ding, Wenying An, et al.
Biochemical Engineering Journal (2025), pp. 109658-109658
Closed Access
Influence of Supercritical Fluid Extraction Process on Techno-Functionality of Enzymatically Derived Peptides from Filter-Pressed Shrimp Waste
Narjes Badfar, Ali Jafarpour, Federico Casanova, et al.
Marine Drugs (2025) Vol. 23, Iss. 3, pp. 122-122
Open Access
Valorizing pumpkin (Cucurbita moschata) seed meal into protein hydrolysates: Impact of different proteases on the structural, physicochemical, and functional properties
Rong Liu, Kefan Ouyang, Menglu Liu, et al.
Food Bioscience (2025), pp. 106366-106366
Closed Access
Enhancement on the solubility of polyploid and diploid rice proteins by enzymatic hydrolysis: From structural and functional characteristics of rice protein hydrolysates
Qiong Li, Meng Niu, Caihua Jia, et al.
International Journal of Biological Macromolecules (2025), pp. 142235-142235
Closed Access
Methods of Protein Extraction from House Crickets (Acheta domesticus) for Food Purposes
Nair Cunha, Vanda Andrade, Antónia Macedo, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1164-1164
Open Access
Reducing the allergenicity of whey proteins while improving their functional properties and bioactivity using combined enzymes
Lidong Pang, Zhen Huang, Runze Li, et al.
Food Chemistry (2025), pp. 144052-144052
Closed Access
Optimizing Enzymatic Processes for Enhanced Nutritional and Organoleptic Properties of Chicken Bones
Yuanyuan Zhang, Sihui Yu, Chang Liu, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1217-1217
Open Access
Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates
Alice Gruppi, Maria Dermiki, Giorgia Spigno, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 516-516
Open Access | Times Cited: 21
In silico bioactivity analysis of peptide fractions derived from brewer's spent grain hydrolysates
José E. Aguilar-Toalá, Yair Cruz‐Narváez, David Quintanar‐Guerrero, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2804-2815
Open Access | Times Cited: 4
Tailoring soy protein/corn zein mixture by limited enzymatic hydrolysis to improve digestibility and functionality
Dongjing Wu, Wei Wu, Na Zhang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101550-101550
Open Access | Times Cited: 4
Antimicrobial peptides derived from food byproducts: Sources, production, purification, applications, and challenges
Mahshad Davoudi, Hassan Ahmadi Gavlighi, Fardin Javanmardi, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 4
Hydrolysates from a Whey Protein Concentrate Are a Promising Functional Ingredient for Diabetes Control via DPP-IV Inhibition
Selene Isabel Alvarez-Chávez, Itzury Reyes-Ramírez, Luis Guillermo González-Olivares, et al.
(2025), pp. 10-10
Open Access
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