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:
Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction
Xiangxin Liao, Jianxia Xu, Sixu Lv, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110109-110109
Closed Access | Times Cited: 12
Xiangxin Liao, Jianxia Xu, Sixu Lv, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110109-110109
Closed Access | Times Cited: 12
Showing 12 citing articles:
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms
Qiongling Chen, Hongyan Ji, Zhengli Wang, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111187-111187
Closed Access | Times Cited: 2
Qiongling Chen, Hongyan Ji, Zhengli Wang, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111187-111187
Closed Access | Times Cited: 2
Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition
Wenyao Tu, Xizhong Liu, Kexin Li, et al.
Food Chemistry (2024) Vol. 462, pp. 141004-141004
Closed Access | Times Cited: 6
Wenyao Tu, Xizhong Liu, Kexin Li, et al.
Food Chemistry (2024) Vol. 462, pp. 141004-141004
Closed Access | Times Cited: 6
New insights into the indirect reduction of starch digestibility by L-theanine: Elucidation of the mechanism of α-amylase/α-glucosidase inhibition based on spectroscopic and computational perspectives
Zongwei Hao, Jiameng Wang, Zhaofeng Li, et al.
LWT (2025), pp. 117444-117444
Open Access
Zongwei Hao, Jiameng Wang, Zhaofeng Li, et al.
LWT (2025), pp. 117444-117444
Open Access
Effects of ammonia stress and ascorbic acid mitigation on the quality of muscle, surimi and gel on silver carp: insight from protein, water distribution and microstructure
Yiwen Wu, Huang Jian, Xiangyue Song, et al.
LWT (2025), pp. 117389-117389
Open Access
Yiwen Wu, Huang Jian, Xiangyue Song, et al.
LWT (2025), pp. 117389-117389
Open Access
Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration
Huajian Xu, Yi Lv, B. Q. Zhou, et al.
Food Hydrocolloids (2025), pp. 111363-111363
Closed Access
Huajian Xu, Yi Lv, B. Q. Zhou, et al.
Food Hydrocolloids (2025), pp. 111363-111363
Closed Access
Dose-effect relationship and molecular mechanism of cellulose nanocrystals from green tea residue on the gel behavior of pea protein-derived amyloid fibrils
Jianxia Xu, Lin Lü, X Liang, et al.
Food Hydrocolloids (2025), pp. 111385-111385
Closed Access
Jianxia Xu, Lin Lü, X Liang, et al.
Food Hydrocolloids (2025), pp. 111385-111385
Closed Access
Effect of Mono- and Polysaccharide on the Structure and Property of Soy Protein Isolate during Maillard Reaction
Kun Wen, Qiyun Zhang, Jing Xie, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2832-2832
Open Access | Times Cited: 3
Kun Wen, Qiyun Zhang, Jing Xie, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2832-2832
Open Access | Times Cited: 3
Improved qualities of cod-rice dual-protein gel as affected by rice protein: Insight into molecular flexibility, protein interaction and gel properties
Yisha Xie, Feng Yang, Wenjing Shu, et al.
Food Research International (2024) Vol. 197, pp. 115176-115176
Closed Access | Times Cited: 3
Yisha Xie, Feng Yang, Wenjing Shu, et al.
Food Research International (2024) Vol. 197, pp. 115176-115176
Closed Access | Times Cited: 3
Deacetylation enhances the structure and gelation properties of konjac glucomannan/soy protein isolate cold-set gels
Jianwei Fan, Yue Yang, Yijia Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137459-137459
Closed Access | Times Cited: 2
Jianwei Fan, Yue Yang, Yijia Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137459-137459
Closed Access | Times Cited: 2
Correlation between quality change and hydrogen sulfide in aquatic product: Detection of hydrogen sulfide and its potential applications using bigeye tuna (Thunnus obesus) model during cold storage
Zixuan Zhao, Jun Yan, Jing Xie, et al.
Food Chemistry (2024) Vol. 469, pp. 142570-142570
Closed Access | Times Cited: 1
Zixuan Zhao, Jun Yan, Jing Xie, et al.
Food Chemistry (2024) Vol. 469, pp. 142570-142570
Closed Access | Times Cited: 1
Improving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying Mechanism
Qiongling Chen, Jiewen Guan, Zhengli Wang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3413-3413
Open Access
Qiongling Chen, Jiewen Guan, Zhengli Wang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3413-3413
Open Access
Experimental and computational insights into starch pasting as influenced by amino acids with different R-groups
Huajian Xu, Zhongtao Hu, Zongwei Hao, et al.
Food Chemistry (2024) Vol. 465, pp. 141969-141969
Closed Access
Huajian Xu, Zhongtao Hu, Zongwei Hao, et al.
Food Chemistry (2024) Vol. 465, pp. 141969-141969
Closed Access
