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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:

Stability and Digestive Properties of a Dual-Protein Emulsion System Based on Soy Protein Isolate and Whey Protein Isolate
Tingting Gao, Jingxue Liu, Xin Gao, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2247-2247
Open Access | Times Cited: 23

Showing 23 citing articles:

Characterization and emulsion stability of soybean protein isolate/soybean peptide and ginseng polysaccharide conjugates
Tao Li, Heyu Wang, Jingyi Wang, et al.
LWT (2024) Vol. 196, pp. 115860-115860
Open Access | Times Cited: 11
Composite-structure oleogels constructed by glycerol monolaurate and whey protein isolate: Preparation, characterization and in vitro digestion
Shijie Zheng, Yang Li, Qinbo Jiang, et al.
Food Chemistry (2024) Vol. 455, pp. 139959-139959
Closed Access | Times Cited: 5
Dual‐protein system composed of soy protein and β‐lactoglobulin: effect of transglutaminase‐mediated crosslinking on its allergenicity and conformation
Guangliang Xing, Jia Liu, Ruyi Tang, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Research on the preparation of soy protein isolate and whey protein isolate composite nanoparticles and their characteristics in high internal phase Pickering emulsions
Yaxin Yin, Jue Xu, Zihang Shi, et al.
Food Chemistry (2025) Vol. 477, pp. 143476-143476
Closed Access
Effect of transglutaminase crosslinking on the protein structure and potential allergenicity of dual-protein system, with a focus on β-conglycinin
Yifan Shi, Ting Tang, Tianran Hui, et al.
LWT (2023) Vol. 188, pp. 115417-115417
Open Access | Times Cited: 12
Effects of different saccharides glycosylation modified soy protein isolate on its structure and film-forming characteristics
Jinjing Chen, Wanting Zhang, Chuancheng Fu, et al.
International Journal of Biological Macromolecules (2025) Vol. 304, pp. 140834-140834
Closed Access
(E,E)-2,4-decadienal improved the stability of gelatin emulsion manufactured by low-energy stirring emulsification
Xueqing Li, Li-ting Zeng, Yucong Li, et al.
International Journal of Biological Macromolecules (2025), pp. 141614-141614
Closed Access
Encapsulation of Lactobacillus plantarum with Kepok Banana Flour through Microbiology and Physics Parameters
Yoyok Budi Pramono, Anang M. Legowo, Antonius Hintono, et al.
IOP Conference Series Earth and Environmental Science (2025) Vol. 1460, Iss. 1, pp. 012062-012062
Open Access
HIPE-Gels Performance: Role of Sodium Hyaluronate Conformation and Concentration in Structure and 3D Printing
Zhuangzhuang Chen, Shiyong Sun, Qian Zhou, et al.
Food Bioscience (2025), pp. 106361-106361
Closed Access
Pickering emulsions with controllable rheological properties stabilized by oat globulin at different pH levels
Jing Wang, Cheng Yang, Jianzhong Jiang
Colloids and Surfaces A Physicochemical and Engineering Aspects (2025), pp. 136694-136694
Closed Access
Physicochemical, structural, and emulsifying properties of stable blended whey and soy protein colloidal dispersion prepared by pH‐shifting and ultrasound
Yaxuan Liu, Feng Gao, Boxue Xia, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 2, pp. 324-337
Closed Access | Times Cited: 3
Advancements in emulsion systems for specialized infant formulas: Research process and formulation proposals for optimizing bioavailability of nutraceuticals
Liling Zhang, Yang Hu, Ling Jiang
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Open Access | Times Cited: 3
Effects of mixing ratio on physicochemical, structural properties and application in lycopene-loaded emulsions of blends of whey protein and pea protein
Ru Zhao, Chuyu Chang, Yuxin He, et al.
Food Chemistry (2024) Vol. 463, pp. 141062-141062
Closed Access | Times Cited: 2
Improved qualities of cod-rice dual-protein gel as affected by rice protein: Insight into molecular flexibility, protein interaction and gel properties
Yisha Xie, Feng Yang, Wenjing Shu, et al.
Food Research International (2024) Vol. 197, pp. 115176-115176
Closed Access | Times Cited: 2
Enhancing the gel properties of whey protein isolate via konjac mannan-crosslinking and their application in non-fat yogurt
Huiling Li, Ling-Xia Su, Mengting Qiu, et al.
LWT (2024), pp. 117282-117282
Open Access | Times Cited: 2
The Synergistic Effect of Compound Sugar with Different Glycemic Indices Combined with Creatine on Exercise-Related Fatigue in Mice
Hui Liao, Song Zhu, Yue Li, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 489-489
Open Access
Development of Oleogel-in-Water High Internal Phase Emulsions with Improved Physicochemical Stability and its Application in Mayonnaise
Jingjing Yu, Mengying Yun, Jia Li, et al.
(2024)
Closed Access
Development of Oleogel-in-Water High Internal Phase Emulsions with Improved Physicochemical Stability and Their Application in Mayonnaise
Jingjing Yu, Mengying Yun, Jia Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2738-2738
Open Access
Effect of Adding Sesame (Sesamum indicum L.) Protein Isolate on the Bromatological, Microbiological, Sensory, and Textural Properties of a Frankfurt-type Sausage
Evelyn Milena Faciolince Baena, Keyla Lopez, Piedad Margarita Montero Castillo, et al.
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 3, pp. 1455-1465
Open Access
Composite-Structure Oleogels Constructed by Glycerol Monolaurate and Whey Protein Isolate: Preparation, Characterization and in Vitro Digestion
Shijie Zheng, Yang Li, Qinbo Jiang, et al.
(2024)
Closed Access
Enhancing the Gel Properties of Whey Isolate Protein Via Konjac Mannan-Crosslinking and Their Application in Non-Fat Yogurt
Huiling Li, Lingxia Su, Mengting Qiu, et al.
(2024)
Closed Access
Effect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels
Hong-Ting Victor Lin, Lihan Huang, Jenn‐Shou Tsai, et al.
Gels (2024) Vol. 10, Iss. 12, pp. 815-815
Open Access
Evaluation of sono-physico-chemical and processing effects in the mixed sarcoplasmic protein/soy protein isolate system
Miao Zhang, Dejiang Xue, Chen Ya, et al.
Ultrasonics Sonochemistry (2023) Vol. 100, pp. 106639-106639
Open Access | Times Cited: 1
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