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:
Alternative Processing Options for Improving the Proteins Functionality by Maillard Conjugation
Loredana Dumitrașcu, Daniela Borda, Iuliana Aprodu
Foods (2023) Vol. 12, Iss. 19, pp. 3588-3588
Open Access | Times Cited: 7
Loredana Dumitrașcu, Daniela Borda, Iuliana Aprodu
Foods (2023) Vol. 12, Iss. 19, pp. 3588-3588
Open Access | Times Cited: 7
Showing 7 citing articles:
Conjugates of glycosylated antarctic krill proteins and curcumin: Maintaining the storage quality of salmon fillets coupling with photodynamic inactivation
Qiao‐Hui Zeng, Di Hu, Yufeng Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110191-110191
Closed Access | Times Cited: 6
Qiao‐Hui Zeng, Di Hu, Yufeng Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110191-110191
Closed Access | Times Cited: 6
Novel technologies, effects and applications of modified plant proteins by Maillard reaction and strategies for regulation: A review
Shengxian Li, Chaoyi Wang, Yangyong Dai, et al.
Food Research International (2025) Vol. 204, pp. 115959-115959
Closed Access
Shengxian Li, Chaoyi Wang, Yangyong Dai, et al.
Food Research International (2025) Vol. 204, pp. 115959-115959
Closed Access
Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia
Loredana Dumitrașcu, M. Brumă, Mihaela Turturică, et al.
Antioxidants (2024) Vol. 13, Iss. 5, pp. 570-570
Open Access | Times Cited: 1
Loredana Dumitrașcu, M. Brumă, Mihaela Turturică, et al.
Antioxidants (2024) Vol. 13, Iss. 5, pp. 570-570
Open Access | Times Cited: 1
Effect of low frequency ultrasound on lactose‐protein interactions in protein solution containing different casein to whey protein ratios
Yuanyuan Zhao, Juhi Saxena, Vineetha M. Cherian, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 1037-1050
Open Access | Times Cited: 4
Yuanyuan Zhao, Juhi Saxena, Vineetha M. Cherian, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 1037-1050
Open Access | Times Cited: 4
Effect of Ball-Milling Treatment Combined with Glycosylation on the Structure and Functional Properties of Litopenaeus vannamei Protein
Dan Wang, Yangliu Liu, Mingzhu Guo, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1284-1284
Open Access
Dan Wang, Yangliu Liu, Mingzhu Guo, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1284-1284
Open Access
Maillard reacted wheat gluten and polydextrose complex enhances the emulsifying properties and stability of Pickering emulsion
Bobo Zhang, Ming Ding, Hongshuai Zhu, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112358-112358
Closed Access
Bobo Zhang, Ming Ding, Hongshuai Zhu, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112358-112358
Closed Access
Formulation and characterization of low-fat breakfast cream using conjugated whey protein and modified starch
Ali Mahyian, Elham Mahdian, Esmaeil Ataye-Salehi, et al.
International Journal of Biological Macromolecules (2024), pp. 138810-138810
Closed Access
Ali Mahyian, Elham Mahdian, Esmaeil Ataye-Salehi, et al.
International Journal of Biological Macromolecules (2024), pp. 138810-138810
Closed Access
