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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:

Formation and characterization of plant-based amyloid fibrils from hemp seed protein
Ines Kutzli, Jiangtao Zhou, Ting Li, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108307-108307
Open Access | Times Cited: 47

Showing 1-25 of 47 citing articles:

Formation, structure and functional characteristics of amyloid fibrils formed based on soy protein isolates
Zhichao Yu, Ning Li, Yian Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127956-127956
Closed Access | Times Cited: 45
A comprehensive review on the recent trends in extractions, pretreatments and modifications of plant-based proteins
Nevetha Ravindran, Sushil Kumar Singh, Poonam Singha
Food Research International (2024) Vol. 190, pp. 114575-114575
Closed Access | Times Cited: 16
Food-derived protein amyloid-like fibrils: Fibrillation mechanism, structure, and recent advances for the stabilization of emulsions
Yue Xu, Chunmin Ma, Yang Yang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109146-109146
Closed Access | Times Cited: 29
Production and characterization of amaranth amyloid fibrils from food protein waste
Svitlana Mykolenko, Wei Long Soon, Raffaele Mezzenga
Food Hydrocolloids (2023) Vol. 149, pp. 109604-109604
Open Access | Times Cited: 24
Fibrillisation of faba bean protein isolate by thermosonication for process efficacy: Microstructural characteristics, assembly behaviour, and physicochemical properties
Y. Hu, Lirong Cheng, Elliot P. Gilbert, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110127-110127
Open Access | Times Cited: 11
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
Formation and structural characteristics of pea globulin amyloid-like fibrils pretreated with low-frequency magnetic field
Qingqing Liu, Yang Qin, Yaru Wang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109331-109331
Closed Access | Times Cited: 21
High internal phase emulsions stabilized by walnut protein amyloid-like aggregates and their application in food 3D printing
Changwei He, Yanfei Xu, Min Ling, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109444-109444
Closed Access | Times Cited: 21
Effect of rice bran rancidity on the structural characteristics and rheological properties of rice bran protein fibril aggregates
Mengmeng Zhao, Xiaojuan Wu, Fang Li, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108959-108959
Closed Access | Times Cited: 20
A comprehensive review on hempseed protein: Production, functional and nutritional properties, novel modification methods, applications, and limitations
Gülşah Karabulut, Ozan Kahraman, K. Pandalaneni, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127240-127240
Open Access | Times Cited: 20
Impact of thermosonication at neutral pH on the structural characteristics of faba bean protein isolate dispersions and their physicochemical and techno-functional properties
Y. Hu, Lirong Cheng, Elliot P. Gilbert, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110140-110140
Open Access | Times Cited: 8
Effects of molecular weight of hydrolysate on the formation of soy protein isolate hydrolysate nanofibrils: Kinetics, structures, and interactions
Di An, Li Liang
Food Chemistry (2024) Vol. 456, pp. 139687-139687
Closed Access | Times Cited: 7
Amyloid-like Aggregation of Wheat Gluten and Its Components during Cooking: Mechanisms and Structural Characterization
Ying Liang, Hao Liu, Yangyi Jie, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 19, pp. 11080-11093
Closed Access | Times Cited: 6
Tannic acid/non-covalent interaction-mediated modification of hemp seed proteins: Focused on binding mechanisms, oil-water interface behavior, and rheological properties
Ning Wang, Boyu Liu, Xiaoyu Han, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110483-110483
Closed Access | Times Cited: 6
Fibrillation of whey protein isolate by radio frequency heating for process efficiency: Assembly behavior, structural characteristics, and in-vitro digestion
Shuangshuang Wang, Yuxia Xie, Yi Ding, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103436-103436
Open Access | Times Cited: 16
Exploring the self-assembly journey of oat globulin fibrils: From structural evolution to modified functionality
Jinzhao Xu, Mengqi Tang, Danping Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109587-109587
Closed Access | Times Cited: 16
Pretreatment with low-frequency magnetic fields can improve the functional properties of pea globulin amyloid-like fibrils
Qingqing Liu, Yang Qin, Yaru Wang, et al.
Food Chemistry (2023) Vol. 439, pp. 138135-138135
Closed Access | Times Cited: 14
EGCG induced the formation of protein nanofibrils hydrogels with enhanced anti-bacterial activity
Shuifang Mao, Yujun Zeng, Yanming Ren, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110408-110408
Closed Access | Times Cited: 5
Modification of food protein fibrils: During and after fibrillization
Kefan Ouyang, Hexiang Xie, Hua Xiong, et al.
Deleted Journal (2024)
Open Access | Times Cited: 5
Modification of rice protein and its components: Enhanced fibrils formation and improved foaming properties
Dong Wang, Ting Li, Xinxia Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110575-110575
Closed Access | Times Cited: 5
Promoting Ovalbumin Amyloid Fibrils Formation by Cold Plasma Treatment and Improving its Emulsifying Properties
Zhiwei Liu, Panpan Tang, Chang Liu, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110531-110531
Closed Access | Times Cited: 4
Upgrading the functional properties of apricot kernel proteins through fibrillization
Shuangjian Li, Xihua Liu, Yapeng Fang, et al.
Food Hydrocolloids (2024), pp. 110872-110872
Closed Access | Times Cited: 4
A mechanistic insight into whey protein isolate (WPI) fibrillation driven by divalent cations
Zahra Kazemi-Taskooh, Mehdi Varidi
Food Chemistry (2025) Vol. 472, pp. 142917-142917
Closed Access
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
Amyloid Fibrils and Their Applications: Current Status and Latest Developments
Bingxu Liu, Hongnan Zhang, Xiaohong Qin
Nanomaterials (2025) Vol. 15, Iss. 4, pp. 255-255
Open Access
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