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:
Protein aggregation impacts in vitro protein digestibility, peptide profiling and potential bioactive peptides of soymilk and dry-heated soybeans
Jiayu Zhang, Mengdi Li, Ying Lv, et al.
LWT (2023) Vol. 182, pp. 114857-114857
Open Access | Times Cited: 11
Jiayu Zhang, Mengdi Li, Ying Lv, et al.
LWT (2023) Vol. 182, pp. 114857-114857
Open Access | Times Cited: 11
Showing 11 citing articles:
In vitro digestibility of plant proteins: strategies for improvement and health implications
Senem Kamiloğlu, Merve Tomaş, Gülay Özkan, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101148-101148
Closed Access | Times Cited: 8
Senem Kamiloğlu, Merve Tomaş, Gülay Özkan, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101148-101148
Closed Access | Times Cited: 8
Characterization of peptides released from frozen-then-aged beef after digestion in an in vitro infant gastrointestinal model
Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, et al.
Meat Science (2024) Vol. 212, pp. 109468-109468
Closed Access | Times Cited: 6
Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, et al.
Meat Science (2024) Vol. 212, pp. 109468-109468
Closed Access | Times Cited: 6
Effect of different enzyme pretreatment on the formation and gel properties of soy protein nanofibrils
Xinru Xu, Hekai Zhao, Bingbing Yuan, et al.
Food Bioscience (2025), pp. 105910-105910
Closed Access
Xinru Xu, Hekai Zhao, Bingbing Yuan, et al.
Food Bioscience (2025), pp. 105910-105910
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
Soy proteins modified using cavitation jet technology
Zhijun Fan, Yuejiao Xing, Yue Gao, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134988-134988
Closed Access | Times Cited: 3
Zhijun Fan, Yuejiao Xing, Yue Gao, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134988-134988
Closed Access | Times Cited: 3
Effect of extrusion on the protein structure and digestibility of extruded soybean protein
Xiaohang Fu, Wenhui Li, Tianyu Zhang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 4, pp. 2225-2232
Closed Access | Times Cited: 9
Xiaohang Fu, Wenhui Li, Tianyu Zhang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 4, pp. 2225-2232
Closed Access | Times Cited: 9
In vitro protein digestive properties and peptidomic characterization of five whole component plant protein beverages using a pepsin-pancreatin model
Junna Zhao, Xiangzhen Kong, Caimeng Zhang, et al.
Food Research International (2024) Vol. 196, pp. 115076-115076
Closed Access | Times Cited: 2
Junna Zhao, Xiangzhen Kong, Caimeng Zhang, et al.
Food Research International (2024) Vol. 196, pp. 115076-115076
Closed Access | Times Cited: 2
An assessment of the occupational environment contributing to the microbial contamination and diversity of leisure dried tofu
Yuebo Li, Lidan Lin, Zhanrui Huang, et al.
LWT (2024), pp. 116790-116790
Open Access
Yuebo Li, Lidan Lin, Zhanrui Huang, et al.
LWT (2024), pp. 116790-116790
Open Access
Amyloid Aggregation in mixed whey proteins
Sara Venturi, Barbara Rossi, Fatima Matroodi, et al.
Food Hydrocolloids (2024), pp. 110863-110863
Open Access
Sara Venturi, Barbara Rossi, Fatima Matroodi, et al.
Food Hydrocolloids (2024), pp. 110863-110863
Open Access
A comparative analysis of macronutrient digestibility in animal and alternative meat products for the Asian market
Kian Siang Ong, Pei Ying Lim, Felicia Siew Kay Ng, et al.
Journal of Food Composition and Analysis (2024) Vol. 139, pp. 107171-107171
Closed Access
Kian Siang Ong, Pei Ying Lim, Felicia Siew Kay Ng, et al.
Journal of Food Composition and Analysis (2024) Vol. 139, pp. 107171-107171
Closed Access
Comparison of Antioxidant Activities of the Enzymatic Hydrolysate Fractions derived from Oilseed Meals
W.J. van Son, Na-Eun Yang, Dae-Nyeon Kim, et al.
Resources Science Research (2023) Vol. 5, Iss. 2, pp. 61-71
Open Access | Times Cited: 1
W.J. van Son, Na-Eun Yang, Dae-Nyeon Kim, et al.
Resources Science Research (2023) Vol. 5, Iss. 2, pp. 61-71
Open Access | Times Cited: 1
