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:
Study on the Structure, Function, and Interface Characteristics of Soybean Protein Isolate by Industrial Phosphorylation
Yanan Guo, Caihua Liu, Yitong Ma, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1108-1108
Open Access | Times Cited: 10
Yanan Guo, Caihua Liu, Yitong Ma, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1108-1108
Open Access | Times Cited: 10
Showing 10 citing articles:
Insight into the solubilization mechanism of wheat gluten by protease modification from conformational change and molecular interaction perspective
Weixiao Li, Qianxin Zhou, Jianxia Xu, et al.
Food Chemistry (2024) Vol. 447, pp. 138992-138992
Closed Access | Times Cited: 6
Weixiao Li, Qianxin Zhou, Jianxia Xu, et al.
Food Chemistry (2024) Vol. 447, pp. 138992-138992
Closed Access | Times Cited: 6
Pickering emulsions stabilized with SPI-Cur conjugates: effects on storage, gastrointestinal viability of Lactobacillus plantarum
Ye Yang, Guixiang Jia, Fei Chen, et al.
LWT (2025), pp. 117379-117379
Open Access
Ye Yang, Guixiang Jia, Fei Chen, et al.
LWT (2025), pp. 117379-117379
Open Access
Effect of Freezing on Soybean Protein Solution
Wenhui Li, Qiongling Chen, Xiaowen Wang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2650-2650
Open Access | Times Cited: 13
Wenhui Li, Qiongling Chen, Xiaowen Wang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2650-2650
Open Access | Times Cited: 13
Recent advance in modification strategies and applications of soy protein gel properties
Peijun Liang, Simin Chen, Xiang Fang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 13
Peijun Liang, Simin Chen, Xiang Fang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 13
On the modification of plant proteins: Traditional methods and the Hofmeister effect
Ziming Wang, Tiantong Lan, Jing Jiang, et al.
Food Chemistry (2024) Vol. 451, pp. 139530-139530
Closed Access | Times Cited: 2
Ziming Wang, Tiantong Lan, Jing Jiang, et al.
Food Chemistry (2024) Vol. 451, pp. 139530-139530
Closed Access | Times Cited: 2
Modification of plant proteins as alternatives to animal proteins: a review
Sang-Jin Ye, Hyunjin Park, Moo‐Yeol Baik
Food Science and Biotechnology (2024)
Closed Access | Times Cited: 2
Sang-Jin Ye, Hyunjin Park, Moo‐Yeol Baik
Food Science and Biotechnology (2024)
Closed Access | Times Cited: 2
Food Gels Based on Polysaccharide and Protein: Preparation, Formation Mechanisms, and Delivery of Bioactive Substances
Yong Guo, Chao Ma, Yanchao Xu, et al.
Gels (2024) Vol. 10, Iss. 11, pp. 735-735
Open Access | Times Cited: 1
Yong Guo, Chao Ma, Yanchao Xu, et al.
Gels (2024) Vol. 10, Iss. 11, pp. 735-735
Open Access | Times Cited: 1
A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels)
Behnaz Hashemi, Elham Assadpour, Fuyuan Zhang, et al.
Advances in Colloid and Interface Science (2023) Vol. 322, pp. 103051-103051
Closed Access | Times Cited: 4
Behnaz Hashemi, Elham Assadpour, Fuyuan Zhang, et al.
Advances in Colloid and Interface Science (2023) Vol. 322, pp. 103051-103051
Closed Access | Times Cited: 4
Plant-based Pickering emulsions using cellulose nanofibers and soy protein isolate: Stabilization and high environmental resistance
Mengqi Zhu, Han Wang, Tiexin Sun, et al.
Food Hydrocolloids (2024) Vol. 162, pp. 110943-110943
Closed Access
Mengqi Zhu, Han Wang, Tiexin Sun, et al.
Food Hydrocolloids (2024) Vol. 162, pp. 110943-110943
Closed Access
Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis
Kaiyuan Su, Wanyi Sun, Zhang Li, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3027-3027
Open Access | Times Cited: 1
Kaiyuan Su, Wanyi Sun, Zhang Li, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3027-3027
Open Access | Times Cited: 1
