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:
A novel alcalase-hydrolyzed soybean meal hydrolysates prepared using by-product material: Structure, function property, sensory property, and biological activity
Xiaoying Zhang, Hengjun Du, Zheng Xu, et al.
Food Bioscience (2023) Vol. 56, pp. 103324-103324
Closed Access | Times Cited: 14
Xiaoying Zhang, Hengjun Du, Zheng Xu, et al.
Food Bioscience (2023) Vol. 56, pp. 103324-103324
Closed Access | Times Cited: 14
Showing 14 citing articles:
Alcalase-hydrolyzed insoluble soybean meal hydrolysate aggregates: Structure, bioactivity, function properties, and influences on the stability of oil-in-water emulsions
Xiaoying Zhang, Jiaqi Hao, Danhua Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131014-131014
Closed Access | Times Cited: 10
Xiaoying Zhang, Jiaqi Hao, Danhua Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131014-131014
Closed Access | Times Cited: 10
Insights into the soybean protein isolate hydrolysates: Performance characterization, emulsion construction and in vitro digestive behavior
Yiting Gao, Le Chen, Huiyue Chi, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135372-135372
Closed Access | Times Cited: 6
Yiting Gao, Le Chen, Huiyue Chi, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135372-135372
Closed Access | Times Cited: 6
Physicochemical, structural, foaming, and rheological properties of soybean peptide aggregates obtained from enzymatic by-products
Ziyu Li, Chengpeng Yin, Ying Wang, et al.
Food Hydrocolloids (2025), pp. 111224-111224
Closed Access
Ziyu Li, Chengpeng Yin, Ying Wang, et al.
Food Hydrocolloids (2025), pp. 111224-111224
Closed Access
Recent advances in the modification of soy proteinase: Enzyme types, structural and functional characteristics, and applications in foods
Yukun Pei, Shizhang Yan, Yi Liao, et al.
Food Research International (2025) Vol. 207, pp. 116056-116056
Closed Access
Yukun Pei, Shizhang Yan, Yi Liao, et al.
Food Research International (2025) Vol. 207, pp. 116056-116056
Closed Access
Development of a Protein-Enriched Oat Beverage: Enhancing Antioxidant Activity, Functional Properties and Stability with Soy Protein Hydrolysates
Antonella L. Grosso, G Cestonaro, Matteo Scampicchio, et al.
LWT (2025), pp. 117644-117644
Open Access
Antonella L. Grosso, G Cestonaro, Matteo Scampicchio, et al.
LWT (2025), pp. 117644-117644
Open Access
Purification, structural characterization, antioxidative and hypoglycemic activities of the peptides from hemp seeds
Qian Guo, Weiming Wang, Zhichun Shi, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Qian Guo, Weiming Wang, Zhichun Shi, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Evaluation of the enzymatic hydrolysis of sargassum mixed with fish protein hydrolysis product as an alternative protein source in shrimp feed, from the perspectives of growth performance, amino acid composition, antioxidant capacity and endoplasmic reticulum stress
Congcong Wang, Songming Chen, Jieyu Dai, et al.
Aquaculture Reports (2025) Vol. 42, pp. 102813-102813
Closed Access
Congcong Wang, Songming Chen, Jieyu Dai, et al.
Aquaculture Reports (2025) Vol. 42, pp. 102813-102813
Closed Access
Studying the release of soybean taste-active peptides prepared by proteases derived from different fungi through Peptidomics
Qianqian Liu, Jucai Xu, X. Zhou, et al.
Food Chemistry (2025) Vol. 484, pp. 144443-144443
Closed Access
Qianqian Liu, Jucai Xu, X. Zhou, et al.
Food Chemistry (2025) Vol. 484, pp. 144443-144443
Closed Access
Plant-Derived as Alternatives to Animal-Derived Bioactive Peptides: A Review of the Preparation, Bioactivities, Structure–Activity Relationships, and Applications in Chronic Diseases
Li Sun, Jinze Liu, Zhongmei He, et al.
Nutrients (2024) Vol. 16, Iss. 19, pp. 3277-3277
Open Access | Times Cited: 3
Li Sun, Jinze Liu, Zhongmei He, et al.
Nutrients (2024) Vol. 16, Iss. 19, pp. 3277-3277
Open Access | Times Cited: 3
High-level secretory expression and characterization of acid protease in Komagataella phaffii and its application in soybean meal protein degradation
Yibin Xue, Qiaojuan Yan, Xueting Tian, et al.
International Journal of Biological Macromolecules (2024), pp. 137011-137011
Closed Access | Times Cited: 3
Yibin Xue, Qiaojuan Yan, Xueting Tian, et al.
International Journal of Biological Macromolecules (2024), pp. 137011-137011
Closed Access | Times Cited: 3
Characterization and stability of soybean meal peptide-zinc chelate prepared by solid state fermentation with Aspergillus oryzae
Congmiao Li, Yue Zhou, Leipeng Cao, et al.
Food Bioscience (2023) Vol. 56, pp. 103380-103380
Closed Access | Times Cited: 8
Congmiao Li, Yue Zhou, Leipeng Cao, et al.
Food Bioscience (2023) Vol. 56, pp. 103380-103380
Closed Access | Times Cited: 8
Effects of polysaccharides on the structure, functionality, emulsion stability and rheological properties of soybean meal hydrolysate-proanthocyanidin complexes
Xiaoying Zhang, Xiuxiu Ren, Xuemei Han, et al.
International Journal of Biological Macromolecules (2024), pp. 139204-139204
Closed Access | Times Cited: 2
Xiaoying Zhang, Xiuxiu Ren, Xuemei Han, et al.
International Journal of Biological Macromolecules (2024), pp. 139204-139204
Closed Access | Times Cited: 2
Identification and Molecular Interactions of Novel Ace Inhibitory from Enzyme-Lactic Acid Bacteria Step-by-Step Fermentation of Soybean Meal
Yuanyuan Liu, Mei Zhang, Yuxuan Xue, et al.
(2024)
Closed Access
Yuanyuan Liu, Mei Zhang, Yuxuan Xue, et al.
(2024)
Closed Access
High temperature steaming pretreatment improves quality and flavor of the walnut meal soy sauce
Chunlei Tan, Peng Lei, Mingming Wang, et al.
LWT (2024), pp. 117249-117249
Open Access
Chunlei Tan, Peng Lei, Mingming Wang, et al.
LWT (2024), pp. 117249-117249
Open Access
