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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.

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Showing 19 citing articles:

Development of high internal phase emulsions with noncovalent crosslink of soy protein isolate and tannic acid: Mechanism and application for 3D printing
Wenyi Hu, Chunli Chen, Ying Wang, et al.
Food Chemistry (2023) Vol. 427, pp. 136651-136651
Closed Access | Times Cited: 30
Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions
Yu Cheng, Aiqian Ye, Harjinder Singh
Current Research in Food Science (2023) Vol. 8, pp. 100674-100674
Open Access | Times Cited: 22
Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups
Liurong Huang, Yuhan Yan, Lulu Qu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110455-110455
Closed Access | Times Cited: 10
The optimal transglutaminase concentrations to improve the delivery efficiency and cholesterol-lowering ability of novel resveratrol-loaded soybean protein– or soybean peptide–based nanogels
Mengxue Fang, Chaoting Wen, Fei Ma, et al.
Food Hydrocolloids (2025), pp. 111078-111078
Closed Access | Times Cited: 1
Hyaluronic acid modulates techno-functional and digestion properties of heat-induced ginkgo seed protein isolate gel
Qiao Cheng, Changqi Liu, Jing Zhao, et al.
Food Bioscience (2024) Vol. 59, pp. 104204-104204
Closed Access | Times Cited: 5
Interfacial composition on the mechanical properties, microstructure and digestion of emulsion-filled whey protein gels: Effect of soy and whey protein ratios
Georgina Benewaa Yeboah, Sen Wang, Wei Wu, et al.
Food Bioscience (2025) Vol. 64, pp. 105886-105886
Closed Access
The impact of ultrasound synergized with salt on the structure and loading characteristics of whey protein isolate-chitosan complexes
Yuhan Yan, Liurong Huang, Jiale Shen, et al.
International Journal of Biological Macromolecules (2025), pp. 141769-141769
Closed Access
The effect of corn starch on the mechanism and printing characteristics of Sa-son seed gum-whey protein
Lili Liu, Tianyi Xie, Wanlin Yang, et al.
Food Bioscience (2025), pp. 106323-106323
Closed Access
L-Theanine Improves the Gelation of Ginkgo Seed Proteins at Different pH Levels
Luyan Zhang, Huifang Ge, Jing Zhao, et al.
Gels (2024) Vol. 10, Iss. 2, pp. 131-131
Open Access | Times Cited: 4
Development and characterization of soy protein-based custard-like soft foods for elderly individuals with swallowing difficulties
Yuxin Qin, Christopher J. Pillidge, Bernie Harrison, et al.
Food Research International (2025) Vol. 201, pp. 115608-115608
Open Access
Construction of scallop male gonad hydrolysates/soy protein isolates binary gels as potential dysphagia food: From nonlinear rheological properties to microstructure
Jia‐Nan Yan, Zhujun Zhang, Jiacheng Liu, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111058-111058
Closed Access
Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers
Wen‐Chieh Sung, Chengyu Tan, Pei-Hsuan Lai, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 978-978
Open Access
Fabrication of resveratrol-loaded soy peptide nanogels with transglutaminase and in vitro gastrointestinal delivery and cholesterol-lowering effect
Mengxue Fang, Fei Ma, Yu Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110437-110437
Closed Access | Times Cited: 3
Hydroxyl radical-induced oxidation boosts the gelation of ginkgo seed protein in the presence of hyaluronic acid
Qiao Cheng, Changqi Liu, Jing Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136960-136960
Closed Access | Times Cited: 3
Spectral analysis of the impact of various polysaccharides on the entrapment of curcumin by whey protein isolate
Yuhan Yan, Rui Tang, Feng Li, et al.
Food Chemistry (2024) Vol. 468, pp. 142441-142441
Closed Access | Times Cited: 3
Formation and Characterization of Mycelium–Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes
Ramdattu Santhapur, Disha Jayakumar, David Julian McClements
Foods (2024) Vol. 13, Iss. 24, pp. 4109-4109
Open Access | Times Cited: 3
Effect of Multi-mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels
Yu Cheng, Xiaolong Shi, Georgina Benewaa Yeboah, et al.
(2024)
Open Access | Times Cited: 1
Effect of Multi-Mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels
Yu Cheng, Xiaolong Shi, Georgina Benewaa Yeboah, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1926-1926
Open Access
Synergistic effect of edible salts on the physicochemical properties of whey protein Isolate-Carrageenan complexes and their Application as foam and emulsion Stabilizers
Yu Chen, Lihong Chen, Feng Li, et al.
Food Research International (2024) Vol. 201, pp. 115621-115621
Closed Access
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