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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:

Effects of fabrication of conjugates between different polyphenols and bovine bone proteins on their structural and functional properties
Pan Li, Jingya Chen, Huihui Fu, et al.
Food Bioscience (2023) Vol. 52, pp. 102375-102375
Closed Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Polyphenol-Protein Particles: A Nutraceutical Breakthrough in Nutrition and Food Science
Sidra Tul-Muntaha, Allah Rakha, Hina Rasheed, et al.
Journal of Agriculture and Food Research (2025), pp. 101641-101641
Open Access | Times Cited: 4
Pickering oil-in-water emulsions stabilized by hybrid plant protein-flavonoid conjugate particles
Nisufyan Nimaming, Amin Sadeghpour, Brent S. Murray, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110146-110146
Open Access | Times Cited: 13
Hydrodynamic cavitation induced fabrication of soy protein isolate–polyphenol complexes: structural and functional properties
Fengyan Wei, Xian’e Ren, Yongchun Huang, et al.
Current Research in Food Science (2025) Vol. 10, pp. 100969-100969
Open Access | Times Cited: 1
Fabrication of polyphenol-pumpkin seed protein isolate (PSPI) covalent conjugate microparticles to protect free radical scavenging activity of polyphenol
Chen Yang, Jieqiong Liu, Yaqian Han, et al.
Food Bioscience (2023) Vol. 55, pp. 102982-102982
Closed Access | Times Cited: 22
Research progress on the interaction of the polyphenol–protein–polysaccharide ternary systems
Hongkun Xue, Junyao Feng, Yingqi Tang, et al.
Chemical and Biological Technologies in Agriculture (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 7
Designing Ferulic Acid-Functionalized Dual Protein Conjugates: Process-Induced Changes, Structural Interplays, and Sustainable Calcium Fortification
Kefan Ouyang, Yufeng Wang, Hexiang Xie, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110824-110824
Closed Access | Times Cited: 6
Using high-temperature cooking for different times for bone soup: Physicochemical properties, protein oxidation and nutritional value
Chenwei Ma, Xiaojing Tian, Yangshuai Li, et al.
Journal of Food Composition and Analysis (2023) Vol. 122, pp. 105467-105467
Closed Access | Times Cited: 15
Tartary buckwheat protein-phenol conjugate prepared by alkaline-based environment: Identification of covalent binding sites of phenols and alterations in protein structural and functional characteristics
Dongze Li, Ling Zhu, Qiming Wu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 127504-127504
Closed Access | Times Cited: 13
Exploring the noncovalent interaction between β-lactoglobulin and flavonoids under nonthermal process: Characterization, physicochemical properties, and potential for lycopene delivering
Gongshuai Song, Fang Li, Ziming Xu, et al.
Food Chemistry X (2025) Vol. 25, pp. 102160-102160
Open Access
Interfacial Properties and Visualization of Emulsions Stabilized by Temperature-Triggered Bovine Bone High-Temperature Hydrolysate
Yan Xiao, Lingxia Sun, Donghong Zhang, et al.
Langmuir (2025)
Closed Access
Curcumin delivery based on bovine bone protein hydrolysate–flaxseed gum emulsion carrier: a strategy for stability enhancement and bioaccessibility improvement
Niancheng Hong, Shengnan Liu, Yaodi Zhu, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Unlocking the functional potential of porcine hemoglobin: An enzymatic hydrolysis-phosphorylation synergistic modification to enhance minced pork quality
Lili Liu, Jimiao Duan, Peixin Zhang, et al.
Food Bioscience (2025), pp. 106425-106425
Closed Access
Rapid Covalent Bonding of Walnut Protein Isolates to EGCG: Unveiling the Ultrasound-Assisted Ratio Optimization, Binding Mechanism, and Structural–Functional Transformations
Yuanyuan Wei, Liping Sun, Ying Gu, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1204-1204
Open Access
Valorization of animal and aquatic product processing side-streams: Upcycling into flavoring and functional ingredients
Xing Zhang, Shengwei Ma, Shao‐Quan Liu
Food Research International (2025), pp. 116445-116445
Closed Access
Bovine bone protein-quercetin conjugates for improved physical and oxidative stability of oil-in-water emulsions
Jingya Chen, Cenchen Ran, Pan Li, et al.
LWT (2023) Vol. 188, pp. 115448-115448
Open Access | Times Cited: 9
Covalent modification using hemp seed polyphenols improves the structural and functional properties of the hemp seed globulin
Peng‐Wei Xu, Xiaojie Yue, Xiaofan Yuan, et al.
Food Bioscience (2023) Vol. 56, pp. 103293-103293
Closed Access | Times Cited: 8
Concentration effect of epigallocatechin-3-gallate-bovine bone protein conjugates on emulsion stability
Pan Li, Qingqing Li, Jingya Chen, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 675, pp. 132057-132057
Closed Access | Times Cited: 7
Lysozyme-(-)-epigallocatechin gallate covalent conjugates: preparation, structure and functional properties
Yongpeng Yin, Denglin Luo, Weiping Jin, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4741-4750
Closed Access | Times Cited: 2
Unveiling the transformative influence of sonochemistry on formation of whey protein isolate and green tea extract (WPI-GTE) conjugates
Khanittha Chinarak, Chantira Wongnen, Manat Chaijan, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107037-107037
Open Access | Times Cited: 2
The Effect of Hydrodynamic Cavitation on the Structural and Functional Properties of Soy Protein Isolate–Lignan/Stilbene Polyphenol Conjugates
Ning Hua, Xian’e Ren, Feng Yang, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3609-3609
Open Access | Times Cited: 2
Improving emulsion stability: The role of flaxseed gum in stabilizing bovine bone protein hydrolysates emulsions
Niancheng Hong, Shengnan Liu, Yaodi Zhu, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137640-137640
Closed Access | Times Cited: 2
Effect of Molecular Weight on the Structural and Emulsifying Characteristics of Bovine Bone Protein Hydrolysate
Yaodi Zhu, Niancheng Hong, Lijun Zhao, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4515-4515
Open Access | Times Cited: 4
Elucidating interaction mechanisms of catechin, proanthocyanidin, and tea polyphenol with porcine serum albumin: Insights into functional properties and complex formation
Lili Liu, Junhui Yang, Ying Yu, et al.
Food Bioscience (2024), pp. 105324-105324
Closed Access | Times Cited: 1
Dynamic analysis of bovine bone high-temperature hydrolysate emulsion formation based on microstructure and physicochemical interactions
Yan Xiao, Lingxia Sun, Qian Ding, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137667-137667
Closed Access | Times Cited: 1
Polyphenols for Anticorrosion Application
Shveta Sharma, Richika Ganjoo, Ashish Kumar
(2024), pp. 134-156
Closed Access
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