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:
Soybean isolate protein complexes with different concentrations of inulin by ultrasound treatment: Structural and functional properties
Mengmeng Wang, Sai Yang, Na Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106864-106864
Open Access | Times Cited: 12
Mengmeng Wang, Sai Yang, Na Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106864-106864
Open Access | Times Cited: 12
Showing 12 citing articles:
Soy glycinin-carboxymethyl cellulose “chain bead-like” nanocomplexes: Focus on formation mechanism, functional characteristics and stability properties
Ziteng Lian, Sai Yang, Xiuying Liu, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110617-110617
Closed Access | Times Cited: 9
Ziteng Lian, Sai Yang, Xiuying Liu, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110617-110617
Closed Access | Times Cited: 9
The regulation of the texture, rheological properties, and moisture distribution of rice flour gel by ultrasonically modified soybean protein isolate
Zijian Tang, Dongmei Yang, Chenxing Du, et al.
Journal of Cereal Science (2025), pp. 104123-104123
Closed Access
Zijian Tang, Dongmei Yang, Chenxing Du, et al.
Journal of Cereal Science (2025), pp. 104123-104123
Closed Access
Cavitation jet treatment on soybean protein isolate-arbutin non-covalent complexes: multi-spectral analysis, molecular docking, interfacial properties
Dianyu Yu, Boyu Liu, Ning Wang, et al.
Food Hydrocolloids (2025), pp. 111190-111190
Closed Access
Dianyu Yu, Boyu Liu, Ning Wang, et al.
Food Hydrocolloids (2025), pp. 111190-111190
Closed Access
Insight into the Mechanism of Ultrasound-Assisted Cold Plasma Alleviated the Allergenicity of Peanut Protein with Improved Functional Properties
Yuxin Wang, Lili Zhang, Jinlong Zhao, et al.
Food Hydrocolloids (2025), pp. 111295-111295
Open Access
Yuxin Wang, Lili Zhang, Jinlong Zhao, et al.
Food Hydrocolloids (2025), pp. 111295-111295
Open Access
Effect of the Number of Gallate Groups of Polyphenols on the Structure, Gel Properties, and Biological Activity of Soy Protein Fibrils
Tianhe Xu, Ri‐Qi Su, Bowen Yang, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 974-974
Open Access
Tianhe Xu, Ri‐Qi Su, Bowen Yang, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 974-974
Open Access
Impact of ultrasound-assisted intermittent hydration during pumpkin seed germination on the structure, nutritional, bioactive, physical and techno-functional properties of flours
Flaviana Coelho Pacheco, Irene Andressa, Ana Flávia Coelho Pacheco, et al.
LWT (2025), pp. 117654-117654
Open Access
Flaviana Coelho Pacheco, Irene Andressa, Ana Flávia Coelho Pacheco, et al.
LWT (2025), pp. 117654-117654
Open Access
Mechanism of high intensity ultrasonic treatment combined with β-glucan affecting the structure of highland barley protein to improve the stability of highland barley milk
Hongwei Cao, Xinshu Zhuang, Haojie Liu, et al.
Food Hydrocolloids (2025), pp. 111400-111400
Closed Access
Hongwei Cao, Xinshu Zhuang, Haojie Liu, et al.
Food Hydrocolloids (2025), pp. 111400-111400
Closed Access
Enhanced Edible Films with Ferulic Acid Nanoemulsion: Fabrication, Characterization, and Preservation Effects on Fresh-Cut Chinese Water Chestnuts
Yingjian Liu, Chuchu Zhang, Meiqi Chen, et al.
Food Control (2024), pp. 110905-110905
Closed Access | Times Cited: 3
Yingjian Liu, Chuchu Zhang, Meiqi Chen, et al.
Food Control (2024), pp. 110905-110905
Closed Access | Times Cited: 3
Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties
Z. Z. Xing, Jiayu Zhang, Fangxiao Lou, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110729-110729
Closed Access | Times Cited: 3
Z. Z. Xing, Jiayu Zhang, Fangxiao Lou, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110729-110729
Closed Access | Times Cited: 3
The Effect of Dihydromyricetin (DMY) on the Mechanism of Soy Protein Isolate/Inulin/Dihydromyricetin Interaction: Structural, Interfacial, and Functional Properties
Puyu Chen, Hairong Bao
Foods (2024) Vol. 13, Iss. 21, pp. 3488-3488
Open Access
Puyu Chen, Hairong Bao
Foods (2024) Vol. 13, Iss. 21, pp. 3488-3488
Open Access
Ultrasonic Promotion of Enzymatic Glycosylation of Soybean Protein-Chitosan: A New Perspective on the Characteristics of Digestive Products Simulated in Gastrointestinal Tract
Xibo Wang, Yifan Cui, Yuanyuan Li, et al.
(2024)
Closed Access
Xibo Wang, Yifan Cui, Yuanyuan Li, et al.
(2024)
Closed Access
Effect of Extraction Methods and Preheat Treatments on the Functional Properties of Pumpkin Seed Protein Concentrate
Ozan Tas, Gülüm Şümnü, Mecit Halil Öztop
ACS Food Science & Technology (2024) Vol. 5, Iss. 1, pp. 105-117
Open Access
Ozan Tas, Gülüm Şümnü, Mecit Halil Öztop
ACS Food Science & Technology (2024) Vol. 5, Iss. 1, pp. 105-117
Open Access
