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:
Changes in structure, functional properties and volatile compounds of Cinnamomum camphora seed kernel protein by Maillard reaction
Xianghui Yan, Xiaofeng Gong, Zheling Zeng, et al.
Food Bioscience (2023) Vol. 53, pp. 102628-102628
Closed Access | Times Cited: 22
Xianghui Yan, Xiaofeng Gong, Zheling Zeng, et al.
Food Bioscience (2023) Vol. 53, pp. 102628-102628
Closed Access | Times Cited: 22
Showing 22 citing articles:
Effects of thermal treatment on the formation and properties of whey protein isolate/whey protein hydrolysate-sodium hyaluronate complexes
Danli Wang, Yushi Wang, Anxiu Bao, et al.
Food Research International (2024) Vol. 190, pp. 114608-114608
Closed Access | Times Cited: 18
Danli Wang, Yushi Wang, Anxiu Bao, et al.
Food Research International (2024) Vol. 190, pp. 114608-114608
Closed Access | Times Cited: 18
Formation and functional improvement of α-casein, β-lactoglobulin, and hyaluronic acid conjugates via the Maillard reaction: Comparison with different mass ratios
Ling Li, Yanxin Huang, Qianqian Ding, et al.
Food Chemistry (2025) Vol. 475, pp. 143322-143322
Closed Access | Times Cited: 2
Ling Li, Yanxin Huang, Qianqian Ding, et al.
Food Chemistry (2025) Vol. 475, pp. 143322-143322
Closed Access | Times Cited: 2
Preparation of a novel nanoparticle with extruded soy protein isolate-oat β-glucan: Interfacial properties and mechanism of emulsion stability
Jinpeng Li, Li Liang
Food Hydrocolloids (2023) Vol. 150, pp. 109686-109686
Closed Access | Times Cited: 25
Jinpeng Li, Li Liang
Food Hydrocolloids (2023) Vol. 150, pp. 109686-109686
Closed Access | Times Cited: 25
Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation
Boyu Chen, Lei Chen, Chen Li, et al.
Ultrasonics Sonochemistry (2024) Vol. 109, pp. 107024-107024
Open Access | Times Cited: 12
Boyu Chen, Lei Chen, Chen Li, et al.
Ultrasonics Sonochemistry (2024) Vol. 109, pp. 107024-107024
Open Access | Times Cited: 12
Physicochemical characterization and environmental stability of a curcumin-loaded Pickering nanoemulsion using a pea protein isolate-dextran conjugate via the Maillard reaction
Yun Jeong Kim, Hae In Yong, Yong Gi Chun, et al.
Food Chemistry (2023) Vol. 436, pp. 137639-137639
Closed Access | Times Cited: 20
Yun Jeong Kim, Hae In Yong, Yong Gi Chun, et al.
Food Chemistry (2023) Vol. 436, pp. 137639-137639
Closed Access | Times Cited: 20
Modification of plant and algal proteins through the Maillard reaction and complex coacervation: mechanisms, characteristics, and applications in encapsulating oxygen-sensitive oils
Zijia Zhang, Bo Wang, Jie Chen, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 3, pp. 567-593
Open Access | Times Cited: 5
Zijia Zhang, Bo Wang, Jie Chen, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 3, pp. 567-593
Open Access | Times Cited: 5
Effects of Drying Methods on the Physicochemical and Functional Properties of Cinnamomum camphora Seed Kernel Protein Isolate
Mengqiang Ye, Zhixin Wang, Xianghui Yan, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 968-968
Open Access | Times Cited: 5
Mengqiang Ye, Zhixin Wang, Xianghui Yan, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 968-968
Open Access | Times Cited: 5
Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems
Majid Nooshkam, Mehdi Varidi
Vitamins and hormones (2024), pp. 367-399
Closed Access | Times Cited: 4
Majid Nooshkam, Mehdi Varidi
Vitamins and hormones (2024), pp. 367-399
Closed Access | Times Cited: 4
Comparative study of Maillard reaction and blending between soybean protein isolate and soluble soybean polysaccharide: Physicochemical, structure and functional properties
Chuxin Ke, Shaoqi Zhang, Xiaoyu Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137101-137101
Closed Access | Times Cited: 4
Chuxin Ke, Shaoqi Zhang, Xiaoyu Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137101-137101
Closed Access | Times Cited: 4
Soy protein isolate/dextran glycation conjugates: Fabrication through ultrasound-assisted cyclic continuous reaction and their applications as carriers of anthocyanins
Fang Wang, Shuiping Dai, Jiarui Ye, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139485-139485
Closed Access
Fang Wang, Shuiping Dai, Jiarui Ye, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139485-139485
Closed Access
Structural and functional modifications of quinoa protein via hyaluronic acid-induced Maillard reaction
Yuting Ruan, Shasha Fan, Jing Ke, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 139940-139940
Closed Access
Yuting Ruan, Shasha Fan, Jing Ke, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 139940-139940
Closed Access
Maillard reaction products of soybean protein hydrolysates and reducing sugar: Structure and flavor insights
Jiaqi Hao, Xiaoying Zhang, Ziwei Wang, et al.
Food Research International (2025) Vol. 202, pp. 115790-115790
Closed Access
Jiaqi Hao, Xiaoying Zhang, Ziwei Wang, et al.
Food Research International (2025) Vol. 202, pp. 115790-115790
Closed Access
Maillard reaction conjugates of millet bran globulin and Arabic gum for curcumin encapsulation: Physicochemical characterization, storage stability, and in vitro digestion
Jing Zhang, Ziyu Jia, Xiangfang Zeng, et al.
International Journal of Biological Macromolecules (2025), pp. 140850-140850
Closed Access
Jing Zhang, Ziyu Jia, Xiangfang Zeng, et al.
International Journal of Biological Macromolecules (2025), pp. 140850-140850
Closed Access
Highly water-resistant soy protein adhesives based on thermochemical activation and multiple cross-linking design
Binghan Zhang, Jiahui Zhang, Baicheng Guo, et al.
Industrial Crops and Products (2025) Vol. 227, pp. 120810-120810
Open Access
Binghan Zhang, Jiahui Zhang, Baicheng Guo, et al.
Industrial Crops and Products (2025) Vol. 227, pp. 120810-120810
Open Access
Effect of Tea Polyphenols on the formation of Advanced Glycation End Products (AGEs), Functional and Structural Properties of Modified Protein in Maillard Reaction
Hua Li, Zhenzhen Chen, Y. Qian, et al.
LWT (2024), pp. 116847-116847
Open Access | Times Cited: 2
Hua Li, Zhenzhen Chen, Y. Qian, et al.
LWT (2024), pp. 116847-116847
Open Access | Times Cited: 2
Improvement of quercetin bioaccessibility by whey protein isolate/D-tagatose conjugates: effect on the structural characterization through simultaneous rheological and FTIR techniques
Feifei Chen, Yao Meng, Yujie Lin, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110738-110738
Closed Access | Times Cited: 2
Feifei Chen, Yao Meng, Yujie Lin, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110738-110738
Closed Access | Times Cited: 2
Effects of preheat treatment and syringic acid modification on the structure, functional properties, and stability of black soybean protein isolate
Qianqian Miao, Yiqing He, Haiwen Sun, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3577-3590
Closed Access | Times Cited: 1
Qianqian Miao, Yiqing He, Haiwen Sun, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3577-3590
Closed Access | Times Cited: 1
Effect of dry‐ and moist‐heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate
Liyixia Zhang, Qianqian Peng, Jingjing Chen
Journal of Food Science (2024) Vol. 89, Iss. 8, pp. 4671-4687
Closed Access | Times Cited: 1
Liyixia Zhang, Qianqian Peng, Jingjing Chen
Journal of Food Science (2024) Vol. 89, Iss. 8, pp. 4671-4687
Closed Access | Times Cited: 1
Modification techno-functional properties of spirulina protein concentrates (Arthrospira Platensis) as O/W emulsifier by conjugation and electrostatic complexations
Maela Rizky Kusumastuti, Sri Yuliani, Chusnul Hidayat, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 95, pp. 103727-103727
Closed Access
Maela Rizky Kusumastuti, Sri Yuliani, Chusnul Hidayat, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 95, pp. 103727-103727
Closed Access
Effects of preheat treatment and syringic acid binding on the physicochemical, antioxidant, and antibacterial properties of black soybean protein isolate before and after in vitro digestion
Yiqing He, Haiwen Sun, Bingyao Han, et al.
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7534-7548
Closed Access
Yiqing He, Haiwen Sun, Bingyao Han, et al.
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7534-7548
Closed Access
Mechanism studies of gliadin-glucose glycation reaction and products formation by heat treatment with different conduction modes
Qiannan Jiang, Xiangfei Hu, Zongcai Tu, et al.
Food Chemistry (2024) Vol. 465, pp. 142114-142114
Closed Access
Qiannan Jiang, Xiangfei Hu, Zongcai Tu, et al.
Food Chemistry (2024) Vol. 465, pp. 142114-142114
Closed Access
Radio frequency heating assisted Maillard reaction of whey protein - gum Arabic: Improving structural and unlocking functional properties
Liu‐Min Fan, Gaoji Yang, Mengge Li, et al.
International Journal of Biological Macromolecules (2024), pp. 139341-139341
Closed Access
Liu‐Min Fan, Gaoji Yang, Mengge Li, et al.
International Journal of Biological Macromolecules (2024), pp. 139341-139341
Closed Access
