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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:

Characterization and functional properties of Maillard reaction products of β-lactoglobulin and polydextrose
Yingting Luo, Yaqi Tu, Fazheng Ren, et al.
Food Chemistry (2021) Vol. 377, pp. 131749-131749
Closed Access | Times Cited: 35

Showing 1-25 of 35 citing articles:

Effects of monosaccharide composition on quantitative analysis of total sugar content by phenol-sulfuric acid method
Fangfang Yue, Jinrui Zhang, Jiaxin Xu, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 156
Mechanism of natural antioxidants regulating advanced glycosylation end products of Maillard reaction
Wei Jia, Aiai Guo, Rong Zhang, et al.
Food Chemistry (2022) Vol. 404, pp. 134541-134541
Closed Access | Times Cited: 121
Prebiotics as a Tool for the Prevention and Treatment of Obesity and Diabetes: Classification and Ability to Modulate the Gut Microbiota
Ashwinipriyadarshini Megur, Eric Banan-Mwine Daliri, Daiva Baltriukienė, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 11, pp. 6097-6097
Open Access | Times Cited: 85
Comparison evaluation pretreatments on the quality characteristics, oxidative stability, and volatile flavor of walnut oil
Xuan Ma, Zheng Chang, Qi Zhou, et al.
Food Chemistry (2024) Vol. 448, pp. 139124-139124
Closed Access | Times Cited: 16
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
Effect of extrusion temperature on the structure and emulsifying properties of soy protein isolate-oat β-glucan conjugates formed during high moisture extrusion
Jinpeng Li, Liang Li
Food Chemistry (2023) Vol. 429, pp. 136787-136787
Closed Access | Times Cited: 34
Effect of Maillard conjugates of peptides and polydextrose on Antarctic krill oil emulsion stability and digestibility
Fangchao Cui, Qianqian Wang, Lingyu Han, et al.
LWT (2023) Vol. 179, pp. 114648-114648
Open Access | Times Cited: 22
Structural and functional characterization of mung bean protein-peach gum conjugate through the Maillard reaction as a novel encapsulation agent
Mahbuba Siddiquy, Mohamed Ghamry, Hazem Golshany, et al.
Progress in Organic Coatings (2024) Vol. 188, pp. 108201-108201
Closed Access | Times Cited: 15
Maillard conjugates produced from proteins and prebiotic dietary fibers: Technological properties, health benefits and challenges
Adela Cristina Martinez Urango, M. Ângela A. Meireles, Eric Keven Silva
Trends in Food Science & Technology (2024) Vol. 147, pp. 104438-104438
Closed Access | Times Cited: 13
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
Covalent or non-covalent binding of polyphenols, polysaccharides, metal ions and nanoparticles to beta-lactoglobulin and advanced processing techniques: Reduce allergenicity and regulate digestion of beta-lactoglobulin
Wei Jia, Jiying Zhu, Xin Wang, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 634-645
Closed Access | Times Cited: 31
Effects of Tail Vegetable Fermented Feed on the Growth and Rumen Microbiota of Lambs
Rui Zhou, Lueyu Wang, Yaodong Li, et al.
Animals (2024) Vol. 14, Iss. 2, pp. 303-303
Open Access | Times Cited: 7
Structure, chemical stability and antioxidant activity of melanoidins extracted from dark beer by acetone precipitation and macroporous resin adsorption
Qiuhui Zhang, Moutong Chen, Teodora Emilia Coldea, et al.
Food Research International (2022) Vol. 164, pp. 112045-112045
Closed Access | Times Cited: 23
Insight into covalent conjugates of β-lactoglobulin with rutin: Characterizing allergenicity, digestibility, and antioxidant properties in vitro
Zhifen Deng, Yuting Xia, Lang Chen, et al.
Food Research International (2023) Vol. 173, pp. 113401-113401
Closed Access | Times Cited: 11
Interaction between soy protein isolate/whey protein isolate and sucrose ester during microencapsulation: Multi-spectroscopy and molecular docking
Qun Zhang, Wei Fan, Yan Shi, et al.
LWT (2023) Vol. 188, pp. 115363-115363
Open Access | Times Cited: 11
Evaluating secondary structure changes in beta-lactoglobulin induced by supercritical CO2 treatment
Rahul Venkatram, Sílvia de Lamo Castellví, Luis E. Rodriguez‐Saona, et al.
Journal of Dairy Science (2025)
Open Access
Effects of milk protein concentrate decalcification on casein micelles as carriers for lutein
Bing Hu, Xin Chen, Ruiyi Zhai, et al.
Food Hydrocolloids (2025), pp. 111457-111457
Closed Access
Effect of the glycosylation of tilapia proteins on the simulated in vitro digestive properties in the elderly
Zhen F. Fu, Huan Xiang, Hao Shuxian, et al.
Food Bioscience (2025), pp. 106702-106702
Closed Access
The effect of lactose and its isomerization product lactulose on functional and structural properties of glycated casein
Yiru Kong, Qi Dong, Ziyin Yu, et al.
Food Research International (2023) Vol. 168, pp. 112683-112683
Closed Access | Times Cited: 10
Preparation, Properties and Application in Electrospinning of Tremella Polysaccharide–Protein Complex
Xiaofang Zhao, Zhiyu Wang, Yingxu Liu, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1609-1609
Open Access | Times Cited: 9
Preparation and functional properties of rice bran globulin‐chitooligosaccharide‐quercetin‐resveratrol covalent complex
Fengjiao Zhang, Jinguang Liu, Victoria Anthony Uyanga, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 9, pp. 4977-4988
Closed Access | Times Cited: 3
Enhancement of Calcium Chelating Activity in Peptides from Sea Cucumber Ovum through Phosphorylation Modification
Lingyu Han, Yaoyao Li, Bing Hu, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1943-1943
Open Access | Times Cited: 3
Allergenicity assessment of β-lactoglobulin ferulic acid–glucose conjugates
Yang Wang, Kai Zhang, Wen‐Mei Chen, et al.
Food Chemistry (2024) Vol. 460, pp. 140605-140605
Closed Access | Times Cited: 3
Changes in whey protein produced by different sterilization processes and lactose content: Effects on glycosylation degree and whey protein structure
Jiaxin Zhang, Wen Tu, Yu Shen, et al.
Food Bioscience (2024) Vol. 62, pp. 105040-105040
Closed Access | Times Cited: 3
Exploring the effects of heat processing methods on the characteristic volatile flavour of walnut kernels based on multi‐sensory analysis
Peng Wu, Hui Ouyang, Feiran Xu, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 2, pp. 543-556
Closed Access | Times Cited: 11
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