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OpenAlex Citation Counts

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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:

Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups
Liurong Huang, Yuhan Yan, Lulu Qu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110455-110455
Closed Access | Times Cited: 11

Showing 11 citing articles:

Modification of Camel Milk Proteins through Complexation with Green Solvent extracted Date Polyphenols: Effects on Physiochemical, Technofunctional Properties and Bioactive Properties
Priti Mudgil, Mariyam Alalawi, Mariam Alghaithi, et al.
International Dairy Journal (2025), pp. 106188-106188
Open Access | Times Cited: 1
Effect of polysaccharide on structures and gel properties of microgel particle reconstructed soybean protein isolate/polysaccharide complex emulsion gels as solid fat mimetic
Zixin Wang, Jie Long, Caimeng Zhang, et al.
Carbohydrate Polymers (2024) Vol. 347, pp. 122759-122759
Closed Access | Times Cited: 6
Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture
Yuanyuan Zhang, Jianwei Zang, Shutong Liu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 296-296
Open Access
Air-water interfacial and foaming properties of lupin protein-polysaccharide soluble complexes: role of physicochemical properties, morphological characteristics, and flexibility
Xingfa Ma, Mehdi Habibi, Leonard M.C. Sagis
Food Hydrocolloids (2025), pp. 111247-111247
Open Access
The impact of ultrasound synergized with salt on the structure and loading characteristics of whey protein isolate-chitosan complexes
Yuhan Yan, Liurong Huang, Jiale Shen, et al.
International Journal of Biological Macromolecules (2025), pp. 141769-141769
Closed Access
Improvement of interfacial, antioxidant, and emulsifying properties of pectin by grafting surfactin
Zhenzhen Shu, Peng-Fei Yan, Liurong Huang, et al.
International Journal of Biological Macromolecules (2025) Vol. 307, pp. 142091-142091
Closed Access
Metal ions binding and colloidal destabilization in the model systems: Implication on the magnesium chloride coagulation mechanism in tofu making
Qianru Li, Yufei Hua, Xingfei Li, et al.
Food Chemistry X (2025) Vol. 27, pp. 102365-102365
Open 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
Self‐Healing Hydrogels: Mechanisms and Biomedical Applications
Lingling Xue, Ran An, Junqi Zhao, et al.
MedComm (2025) Vol. 6, Iss. 5
Open Access
The Strengthening Effects of Different Types of Salt on the Mechanical Properties of Soy Protein Isolate and Pea Protein Isolate Composite Gels
Yujie Lei, Jin Yue, Tiantian Min, et al.
Food Hydrocolloids (2024), pp. 110988-110988
Closed Access
Synergistic effect of edible salts on the physicochemical properties of whey protein Isolate-Carrageenan complexes and their Application as foam and emulsion Stabilizers
Yu Chen, Lihong Chen, Feng Li, et al.
Food Research International (2024) Vol. 201, pp. 115621-115621
Closed Access
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