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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 1-25 of 36 citing articles:

Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation
Lijia Li, Mengjie Geng, Xiangyun Tan, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109754-109754
Closed Access | Times Cited: 25
Enhancing emulsification properties of pea protein isolate: Impact of heat treatment and soy hull polysaccharides on conformational modification and stability
Xiuzhi Cao, Shengnan Wang, Yunfei Yu, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 140106-140106
Closed Access | Times Cited: 3
Recent advances in nutraceutical delivery systems constructed by protein–polysaccharide complexes: A systematic review
Tianqi Cao, Zihao Wei, Changhu Xue
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 3
Analysis of non-covalent interaction between β-lactoglobulin and hyaluronic acid under ultrasound-assisted treatment: Conformational structures and interfacial properties
Gongshuai Song, Like Zhou, Liwei Zhao, et al.
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 128529-128529
Closed Access | Times Cited: 41
Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide
Hui Yang, Shengnan Wang, Yan Xu, et al.
Food Chemistry (2023) Vol. 418, pp. 135956-135956
Closed Access | Times Cited: 32
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
Research progress of protein complex systems and their application in food: A review
Xiangning Lu, Sheng Qian, X.F Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130987-130987
Closed Access | Times Cited: 12
Soybean isolate protein complexes with different concentrations of inulin by ultrasound treatment: Structural and functional properties
Mengmeng Wang, Sai Yang, Na Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106864-106864
Open Access | Times Cited: 12
Characterization of high-internal-phase emulsions based on soy protein isolate with varying concentrations of soy hull polysaccharide and their capabilities for probiotic delivery: In vivo and in vitro release and thermal stability
Chenyuan Sun, Shengnan Wang, Shumin Wang, et al.
Food Research International (2024) Vol. 186, pp. 114371-114371
Closed Access | Times Cited: 12
Fibrillation of soy protein isolate in the presence of metal ions: Structure and gelation behavior
Hekai Zhao, Xinru Xu, Bingbing Yuan, et al.
Food Chemistry (2024) Vol. 453, pp. 139672-139672
Closed Access | Times Cited: 9
How the ovalbumin modulates the conformation of zein through protein-protein interactions
Hujun Xie, Hao Li, Lei Liu, et al.
Food Hydrocolloids (2024), pp. 110696-110696
Closed Access | Times Cited: 9
Encapsulation of probiotics (Lactobacillus plantarum) in soyasaponin–soybean protein isolate water-in-oil-in-water (W/O/W) emulsion for improved probiotic survival in the gastrointestinal tract
Yingjie Zhou, Lijie Zhu, Yingyan Li, et al.
LWT (2024) Vol. 199, pp. 116100-116100
Open Access | Times Cited: 6
High internal phase emulsions stabilized by physically modified mung bean protein isolates under different pHs
Y.-M. Choi, Jiseon Lee, Yeon‐Ji Jo, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110200-110200
Closed Access | Times Cited: 6
The aggregation behavior between soybean whey protein and polysaccharides of diverse structures and their implications in soybean isoflavone delivery
Miao Hu, Yaxin Gao, Wei Wen, et al.
Food Chemistry (2023) Vol. 439, pp. 138061-138061
Closed Access | Times Cited: 13
Impact mechanism of methylation degree on structure and emulsifying ability of soy hull polysaccharides
Hui Yang, Shengnan Wang, Lina Yang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109042-109042
Closed Access | Times Cited: 12
Characterization of enzymatic cross-linking soy protein isolate xerogels and its shape memory effect induced by ethylcellulose
Yangyang Li, Shengnan Wang, Xiulin Liu, et al.
Food Chemistry (2023) Vol. 412, pp. 135564-135564
Closed Access | Times Cited: 11
Conformational evolution of soybean protein-polysaccharide at oil–water interface in simulated gastric environment in vitro
Xiulin Liu, Shengnan Wang, Yangyang Li, et al.
Food Chemistry (2023) Vol. 413, pp. 135613-135613
Closed Access | Times Cited: 11
The fabrication, microstructure,rheological properties and interactions of soft solid oleogels of hazelnut oil body
Qiuyu Wang, Fengru Zhang, Shunyu Wang, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110711-110711
Closed Access | Times Cited: 4
Effects of proteolysis pretreatment on the formation, structural changes and emulsifying properties of rice glutelin amyloid-like fibrils
Yixuan Jiang, Yaru Wang, Yang Qin, et al.
Food Chemistry (2025) Vol. 475, pp. 143252-143252
Closed Access
Insoluble dietary fiber and microparticle formation from olive pomace: effects on emulsification and interfacial behavior in Pickering emulsions
Duygu Aslan Türker, Elif Meltem İşçimen
Journal of Food Measurement & Characterization (2025)
Open Access
Rice bran protein fibril and chitin nanofiber complexes as a new material for fat substitution and saltiness enhancement
Feng Yao, Yu Zhang, Kai Huang, et al.
Food Chemistry (2025) Vol. 479, pp. 143804-143804
Closed Access
Composite gel based on κ-carrageenan-soybean isolate protein/soy protein fibrils: Focus on structural differences and gel properties
Qi Fang, Tianhe Xu, Ri‐Qi Su, et al.
International Journal of Biological Macromolecules (2025), pp. 142274-142274
Closed Access
Soy Protein/Polyvinyl-Alcohol (PVA)-Based Packaging Films Reinforced by Nano-TiO2
Xueying Tian, Zhizhou Chen, Xiaomeng Lu, et al.
Polymers (2023) Vol. 15, Iss. 7, pp. 1764-1764
Open Access | Times Cited: 7
Protein/polysaccharide based oral delivery system for precise targeting of polyphenols and carotenoids
Wen Jiang, S.W. Zhai, Li Zhu, et al.
Food Bioscience (2024), pp. 105311-105311
Closed Access | Times Cited: 2
Preparations, application of polysaccharide–protein nanoparticles and their assembly at the oil–water interface
Hui Yang, Shengnan Wang, Lina Yang, et al.
Food Science and Biotechnology (2023) Vol. 33, Iss. 1, pp. 13-22
Closed Access | Times Cited: 6
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