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:
Effect mechanism of ultrasound pretreatment on fibrillation Kinetics, physicochemical properties and structure characteristics of soy protein isolate nanofibrils
Anna Hu, Liang Li
Ultrasonics Sonochemistry (2021) Vol. 78, pp. 105741-105741
Open Access | Times Cited: 59
Anna Hu, Liang Li
Ultrasonics Sonochemistry (2021) Vol. 78, pp. 105741-105741
Open Access | Times Cited: 59
Showing 1-25 of 59 citing articles:
A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins
Ida Madiha Yusoff, Zarani Mat Taher, Zaidah Rahmat, et al.
Food Research International (2022) Vol. 157, pp. 111268-111268
Closed Access | Times Cited: 280
Ida Madiha Yusoff, Zarani Mat Taher, Zaidah Rahmat, et al.
Food Research International (2022) Vol. 157, pp. 111268-111268
Closed Access | Times Cited: 280
Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate
Xuehua Zhang, Quanyou Guo, Wenzheng Shi
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106258-106258
Open Access | Times Cited: 77
Xuehua Zhang, Quanyou Guo, Wenzheng Shi
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106258-106258
Open Access | Times Cited: 77
Study on the formation mechanism of pea protein nanofibrils and the changes of structural properties of fibril under different pH and temperature
Chaoran Liu, Di Wu, Pengjie Wang, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109735-109735
Closed Access | Times Cited: 19
Chaoran Liu, Di Wu, Pengjie Wang, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109735-109735
Closed Access | Times Cited: 19
Ultrasonic enhancement of structural and emulsifying properties of heat-treated soy protein isolate nanoparticles to fabricate flaxseed-derived diglyceride-based pickering emulsions
Iftikhar Hussain Badar, Ziyi Wang, Qian Chen, et al.
Food Chemistry (2024) Vol. 442, pp. 138469-138469
Closed Access | Times Cited: 18
Iftikhar Hussain Badar, Ziyi Wang, Qian Chen, et al.
Food Chemistry (2024) Vol. 442, pp. 138469-138469
Closed Access | Times Cited: 18
Effects of ultrasound pretreatment on functional property, antioxidant activity, and digestibility of soy protein isolate nanofibrils
Anna Hu, Liang Li
Ultrasonics Sonochemistry (2022) Vol. 90, pp. 106193-106193
Open Access | Times Cited: 56
Anna Hu, Liang Li
Ultrasonics Sonochemistry (2022) Vol. 90, pp. 106193-106193
Open Access | Times Cited: 56
Preparation, structure evaluation, and improvement in foaming characteristics of fibrotic pea protein isolate by cold plasma synergistic organic acid treatment
Zihan Qu, Guiyun Chen, Jiake Wang, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108057-108057
Closed Access | Times Cited: 45
Zihan Qu, Guiyun Chen, Jiake Wang, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108057-108057
Closed Access | Times Cited: 45
Modification of ovalbumin by the enzymatic method: Consequences for foaming characteristics of fibrils
Jingzi Pi, Jia Wang, Jiran Lv, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108492-108492
Closed Access | Times Cited: 32
Jingzi Pi, Jia Wang, Jiran Lv, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108492-108492
Closed Access | Times Cited: 32
High internal phase Pickering emulsions stabilized by the complexes of ultrasound-treated pea protein isolate/mung bean starch for delivery of β-carotene
Shiyu Li, Yingying Zhu, Xiyu Hao, et al.
Food Chemistry (2023) Vol. 440, pp. 138201-138201
Closed Access | Times Cited: 28
Shiyu Li, Yingying Zhu, Xiyu Hao, et al.
Food Chemistry (2023) Vol. 440, pp. 138201-138201
Closed Access | Times Cited: 28
Effects of CaCl2 concentration on fibrils formation and characteristics of soybean protein isolate and β-conglycinin/glycinin
Liming Miao, Jianyu Zhu, Xinhui Peng, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108769-108769
Closed Access | Times Cited: 27
Liming Miao, Jianyu Zhu, Xinhui Peng, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108769-108769
Closed Access | Times Cited: 27
Yeast protein as a novel protein source: Processing, functional properties, and potential applications in foods
Chengxin Ma, Songgang Xia, Jian Song, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 93, pp. 103606-103606
Closed Access | Times Cited: 14
Chengxin Ma, Songgang Xia, Jian Song, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 93, pp. 103606-103606
Closed Access | Times Cited: 14
Molecular structural modification of jack bean protein using thermo-shearing/ultrasound/microwave treatments for improved extractability, functional and gelling properties: The underlying impacts of matrix pre-treatment versus alkaline-assisted extraction.
Feyisola Fisayo Ajayi, Priti Mudgil, Sajid Maqsood
Food Hydrocolloids (2024) Vol. 154, pp. 110066-110066
Closed Access | Times Cited: 12
Feyisola Fisayo Ajayi, Priti Mudgil, Sajid Maqsood
Food Hydrocolloids (2024) Vol. 154, pp. 110066-110066
Closed Access | Times Cited: 12
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
Y. Hu, Lirong Cheng, Elliot P. Gilbert, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110127-110127
Open Access | Times Cited: 11
Ultrasound viscous reduction effects on the proteolysis of soy protein isolate at a limited degree of hydrolysis: Changes in the functional characteristics and protein structure
Yolandani Yolandani, Haile Ma, Dandan Liu, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106847-106847
Open Access | Times Cited: 10
Yolandani Yolandani, Haile Ma, Dandan Liu, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106847-106847
Open Access | Times Cited: 10
Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate
Nitzia Thalía Flores‐Jiménez, José Armando Ulloa, Judith Esmeralda Urías‐Silvas, et al.
Ultrasonics Sonochemistry (2022) Vol. 84, pp. 105976-105976
Open Access | Times Cited: 36
Nitzia Thalía Flores‐Jiménez, José Armando Ulloa, Judith Esmeralda Urías‐Silvas, et al.
Ultrasonics Sonochemistry (2022) Vol. 84, pp. 105976-105976
Open Access | Times Cited: 36
Ultrasound improves the physicochemical and foam properties of whey protein microgel
Zhaoxin Wang, Haibo Zhao, Haiteng Tao, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 22
Zhaoxin Wang, Haibo Zhao, Haiteng Tao, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 22
Characteristics of soy protein hydrolysate nanofibrils and their stabilization mechanism for Pickering emulsion: Interfacial properties, Rheology and stability
Di An, Song Zhai, Li Liang
LWT (2023) Vol. 189, pp. 115473-115473
Open Access | Times Cited: 21
Di An, Song Zhai, Li Liang
LWT (2023) Vol. 189, pp. 115473-115473
Open Access | Times Cited: 21
Ultrasound-assisted pH shift-induced interfacial remodeling for enhancing soluble yeast protein content: Effects on structure and interfacial properties of proteins under different treatment conditions
Chengxin Ma, Qingyi Wan, Jian Song, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109521-109521
Closed Access | Times Cited: 17
Chengxin Ma, Qingyi Wan, Jian Song, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109521-109521
Closed Access | Times Cited: 17
Preventing thermal aggregation of ovalbumin through dielectric-barrier discharge plasma treatment and enhancing its emulsification properties
Zhiwei Liu, Panpan Tang, Yixuan Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131578-131578
Closed Access | Times Cited: 8
Zhiwei Liu, Panpan Tang, Yixuan Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131578-131578
Closed Access | Times Cited: 8
Conjugates of glycosylated antarctic krill proteins and curcumin: Maintaining the storage quality of salmon fillets coupling with photodynamic inactivation
Qiaohui Zeng, Di Hu, Yufeng Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110191-110191
Closed Access | Times Cited: 7
Qiaohui Zeng, Di Hu, Yufeng Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110191-110191
Closed Access | Times Cited: 7
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
Di An, Li Liang
Food Chemistry (2024) Vol. 456, pp. 139687-139687
Closed Access | Times Cited: 7
Application progress of ultrasonication in flour product processing: A review
Min Zhang, Xuanhong Chen, Yan Zhang, et al.
Ultrasonics Sonochemistry (2023) Vol. 99, pp. 106538-106538
Open Access | Times Cited: 13
Min Zhang, Xuanhong Chen, Yan Zhang, et al.
Ultrasonics Sonochemistry (2023) Vol. 99, pp. 106538-106538
Open Access | Times Cited: 13
Roles of soybean β-conglycinin subunit fractions in fibril formation and the effects of glycinin on them
Qian Ju, Chang Wu, Hualu Zhou, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109906-109906
Closed Access | Times Cited: 5
Qian Ju, Chang Wu, Hualu Zhou, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109906-109906
Closed Access | Times Cited: 5
Formation, physiochemical stability, and bioaccessibility of quercetin-loaded α-lactalbumin amyloid-like fibril nanocomposite with ultrasound and its application in yogurt
Ling Kang, Rizwan Ahmed Bhutto, Noor ul ain Hira Bhutto, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110435-110435
Closed Access | Times Cited: 5
Ling Kang, Rizwan Ahmed Bhutto, Noor ul ain Hira Bhutto, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110435-110435
Closed 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
Dong Wang, Ting Li, Xinxia Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110575-110575
Closed Access | Times Cited: 5
Effects of ultrasonic pretreatment on fibrillation kinetics, morphologies, and functional properties of bovine serum albumin fibrils
Yipeng Yang, Ziran Pan, Tangyu Yang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109520-109520
Closed Access | Times Cited: 12
Yipeng Yang, Ziran Pan, Tangyu Yang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109520-109520
Closed Access | Times Cited: 12
