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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.

Requested Article:

Application of soy protein isolate fiber and soy soluble polysaccharide non-covalent complex: A potential way for pH-triggered release
Hekai Zhao, Shengnan Wang, Xiulin Liu, et al.
Food Chemistry (2022) Vol. 402, pp. 134494-134494
Closed Access | Times Cited: 36

Showing 26-50 of 36 citing articles:

Fabrication of nanoemulsion stabilized by high-pressure modified soy protein isolate-genistein for the encapsulation of lutein
Lijia Li, Xixi Wu, Tian Gao, et al.
Journal of Food Engineering (2023) Vol. 358, pp. 111686-111686
Closed Access | Times Cited: 6
Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review
Yi Yuan, Congrong Chen, Xinyi Guo, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 6
Equilibria in the aqueous system of cobalt(II) based on 2-picolinehydroxamic acid and N-(2-hydroxybenzyl)phenylalanine and its ability to inhibit the propagation of cancer cells
Magdalena Woźniczka, Manas Sutradhar, Magdalena Chmiela, et al.
Journal of Inorganic Biochemistry (2023) Vol. 249, pp. 112389-112389
Open Access | Times Cited: 4
Protein complexation with carbohydrates and lipids
Shujun Wang, Chen Chao, Qing Guo, et al.
Elsevier eBooks (2024), pp. 221-251
Closed Access | Times Cited: 1
Enhancing the stability of O/W emulsions by the interactions of casein/carboxymethyl chitosan and its application in whole nutrient emulsions
Yingxiang Wang, Jinyang Liu, Kai Xia, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133589-133589
Closed Access | Times Cited: 1
Design of Novel Knot-like Structures Based on Ovotransferrin Fibril–Gum Arabic Complexes: Effective Strategies to Stabilize Pickering Emulsions
Zihao Wei, Yue Dong, Xiaolong Li, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3767-3767
Open Access | Times Cited: 3
Preparation of Novel Double Cross-Linked Hydrogels of Dietary Fibers and Proteins from Soybeans as Scaffolds for Cultured Meat
Huicheng Fang, Wei Yu, Boyan Gao, et al.
Food and Bioprocess Technology (2024)
Closed Access
Physicochemical characterization of emulsions stabilized with polysaccharide conjugates extracted from Pu’er tea and their protective effect on curcumin
Jun He, Xiulin Liu, Wei Feng, et al.
LWT (2024), pp. 116730-116730
Open Access
Enhancing the emulsification performance of hempseed protein hydrolysate through the incorporation of sugar beet pectin: Role of interaction mechanism and interfacial behavior
Qingling Wang, Yu Ming, Ziwei Tang, et al.
International Journal of Biological Macromolecules (2024), pp. 137741-137741
Closed Access
Dynamic changes in interfacial and emulsifying properties of soy protein during fibrillation
Hekai Zhao, Bingbing Yuan, Xinru Xu, et al.
Food Hydrocolloids (2024), pp. 110893-110893
Closed Access
Soy Protein–Xanthan Gum Noncovalent Interactions: Exploring Functional Outcomes and Food Applications
Bertrand Muhoza, Yves Harimana, Eugénie Kayitesi, et al.
ACS Food Science & Technology (2024)
Closed Access
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