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 polyphenols from Tasmannia lanceolata on structural, emulsifying, and antioxidant properties of pea protein
Woojeong Kim, Muhammad Bin Zia, Rishi Ravindra Naik, et al.
Food Chemistry (2024) Vol. 464, pp. 141589-141589
Open Access | Times Cited: 9
Woojeong Kim, Muhammad Bin Zia, Rishi Ravindra Naik, et al.
Food Chemistry (2024) Vol. 464, pp. 141589-141589
Open Access | Times Cited: 9
Showing 9 citing articles:
Insight into the binding mechanism of rutin and lysozyme: Based on spectroscopy and molecular simulation technology
Lili Liu, Le Yang, Hui Chen, et al.
Food Chemistry (2025) Vol. 474, pp. 143176-143176
Closed Access
Lili Liu, Le Yang, Hui Chen, et al.
Food Chemistry (2025) Vol. 474, pp. 143176-143176
Closed Access
Tailoring Covalent Order in Ternary Conjugates: A Novel Approach to Enhancing Chitosan Films for Food Preservation
Yuanyuan Feng, Yufeng Wang, Kefan Ouyang, et al.
Food Hydrocolloids (2025), pp. 111207-111207
Closed Access
Yuanyuan Feng, Yufeng Wang, Kefan Ouyang, et al.
Food Hydrocolloids (2025), pp. 111207-111207
Closed Access
Novel Antioxidant Peptides Identified from Pea Protein Hydrolysates by Molecular Docking and Multispectroscopy
Jingna Peng, T. Y. Qi, Guozhi Li, et al.
(2025)
Closed Access
Jingna Peng, T. Y. Qi, Guozhi Li, et al.
(2025)
Closed Access
Novel Antioxidant Peptides Identified from Pea Protein Hydrolysates by Molecular Docking and Multispectroscopy
Jingna Peng, T. Y. Qi, Guozhi Li, et al.
(2025)
Closed Access
Jingna Peng, T. Y. Qi, Guozhi Li, et al.
(2025)
Closed Access
Non-covalent interaction of rice protein and polyphenols: The effects on their emulsions
Shu Wang, Wenyi Shi, Hexiang Xie, et al.
Food Chemistry (2025) Vol. 479, pp. 143732-143732
Closed Access
Shu Wang, Wenyi Shi, Hexiang Xie, et al.
Food Chemistry (2025) Vol. 479, pp. 143732-143732
Closed Access
The role of pea protein content and carbohydrate molecular weight in the structure and stability of spray-dried emulsions
T. Kurtz, Klara Haas, Josep Busom Descarrega, et al.
Food Hydrocolloids (2025), pp. 111320-111320
Open Access
T. Kurtz, Klara Haas, Josep Busom Descarrega, et al.
Food Hydrocolloids (2025), pp. 111320-111320
Open 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
Yuanyuan Wei, Liping Sun, Ying Gu, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1204-1204
Open Access
Effect of moisture content during extrusion on physicochemical properties of potato protein with an emphasis on the modification mechanism
Yilin Wang, Xin Xu, Ruoyun Yuan, et al.
International Journal of Biological Macromolecules (2025), pp. 142825-142825
Closed Access
Yilin Wang, Xin Xu, Ruoyun Yuan, et al.
International Journal of Biological Macromolecules (2025), pp. 142825-142825
Closed Access
Functional, structural, and rheological properties of the complexes containing sunflower petal extract with dairy and plant-based proteins
Somayeh Abbaschian, Mostafa Soltani
Food Chemistry (2024) Vol. 465, pp. 141948-141948
Closed Access | Times Cited: 1
Somayeh Abbaschian, Mostafa Soltani
Food Chemistry (2024) Vol. 465, pp. 141948-141948
Closed Access | Times Cited: 1
