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:
Functional properties of soybean isolate protein as influenced by its critical overlap concentration
Junran Feng, Zejian Xu, Lianzhou Jiang, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108478-108478
Closed Access | Times Cited: 6
Junran Feng, Zejian Xu, Lianzhou Jiang, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108478-108478
Closed Access | Times Cited: 6
Showing 6 citing articles:
Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems
Shizhang Yan, Joe M. Regenstein, Baokun Qi, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-19
Closed Access | Times Cited: 13
Shizhang Yan, Joe M. Regenstein, Baokun Qi, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-19
Closed Access | Times Cited: 13
The effect of Hofmeister series anions on the critical overlap concentration of soybean isolate protein
Junran Feng, Yu Zhao, Lianzhou Jiang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109577-109577
Closed Access | Times Cited: 10
Junran Feng, Yu Zhao, Lianzhou Jiang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109577-109577
Closed Access | Times Cited: 10
Synergistic Effect Between Chia Mucilage and Commercial Gums and Application in Dairy Derivative
Bianca Pazinato, Maria Eduarda Sério, Carlos Eduardo Barão, et al.
Food and Bioprocess Technology (2025)
Closed Access
Bianca Pazinato, Maria Eduarda Sério, Carlos Eduardo Barão, et al.
Food and Bioprocess Technology (2025)
Closed Access
Impact of temperature on aggregation and gelation of potato protein under salt condition typical for food systems
Quinten Masijn, Lien Dekeukelaere, Ilse Fraeye
Food Chemistry (2025) Vol. 475, pp. 143312-143312
Closed Access
Quinten Masijn, Lien Dekeukelaere, Ilse Fraeye
Food Chemistry (2025) Vol. 475, pp. 143312-143312
Closed Access
Current insights into heat treatment for improving functionalities of soy protein: A review
Simin Chen, Wenjuan Jiao, Jianfeng Wu
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Simin Chen, Wenjuan Jiao, Jianfeng Wu
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Gelling ability and gel structure of soy protein isolate influenced by heating in the presence of various acids
Haoqiang Wang, Wen Li, Shunjing Luo, et al.
Food Chemistry (2024) Vol. 464, pp. 141745-141745
Closed Access | Times Cited: 2
Haoqiang Wang, Wen Li, Shunjing Luo, et al.
Food Chemistry (2024) Vol. 464, pp. 141745-141745
Closed Access | Times Cited: 2
