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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:

Modulation of Gut Microbiota by Soybean 7S Globulin Peptide That Involved Lipopolysaccharide–Peptide Interaction
Kaining Han, Dan-Yang Luo, Yuan Zou, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 8, pp. 2201-2211
Closed Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Bioactive components of mushrooms: Processing effects and health benefits
Divya Yadav, Pradeep Singh Negi
Food Research International (2021) Vol. 148, pp. 110599-110599
Closed Access | Times Cited: 155
Postbiotics: facts and open questions. A position paper on the need for a consensus definition
María Carmen Collado, Gabriel Vinderola, Seppo Salminen
Beneficial Microbes (2019) Vol. 10, Iss. 7, pp. 711-720
Closed Access | Times Cited: 100
Bioactive peptides and gut microbiota: Candidates for a novel strategy for reduction and control of neurodegenerative diseases
Shujian Wu, Alaa El‐Din A. Bekhit, Qingping Wu, et al.
Trends in Food Science & Technology (2020) Vol. 108, pp. 164-176
Open Access | Times Cited: 91
Impact of food-derived bioactive peptides on gut function and health
Xiaoyu Bao, Jianping Wu
Food Research International (2021) Vol. 147, pp. 110485-110485
Closed Access | Times Cited: 68
Effect of Bioactive Peptides on Gut Microbiota and Their Relations to Human Health
Tharuka Wijesekara, E.D.N.S. Abeyrathne, Dong U. Ahn
Foods (2024) Vol. 13, Iss. 12, pp. 1853-1853
Open Access | Times Cited: 13
Structure characterization of soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler and the effects on fermentation and human gut microbiota in vitro
Zihan Xue, Qiqi Ma, Yue Chen, et al.
Food Research International (2019) Vol. 129, pp. 108870-108870
Closed Access | Times Cited: 63
Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review
Guanmian Wei, Bimal Chitrakar, Joe M. Regenstein, et al.
Food Research International (2022) Vol. 163, pp. 112183-112183
Closed Access | Times Cited: 37
A Fermented Food Product Containing Lactic Acid Bacteria Protects ZDF Rats from the Development of Type 2 Diabetes
Miriam Cabello-Olmo, María Oneca, Paloma Torre, et al.
Nutrients (2019) Vol. 11, Iss. 10, pp. 2530-2530
Open Access | Times Cited: 46
The Functional Interplay between Gut Microbiota, Protein Hydrolysates/Bioactive Peptides, and Obesity: A Critical Review on the Study Advances
Simon Okomo Aloo, Deog‐Hwan Oh
Antioxidants (2022) Vol. 11, Iss. 2, pp. 333-333
Open Access | Times Cited: 26
Digestion Resistance of Soybean 7S Protein and Its Implications for Reinforcing the Gastric Mucus Barrier
Kaining Han, Guangxin Feng, Tanghao Li, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 28, pp. 8776-8787
Closed Access | Times Cited: 26
Plant‐derived peptides for the improvement of Alzheimer's disease: Production, functions, and mechanisms
Like Lin, Cong Li, Tingting Li, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 677-699
Open Access | Times Cited: 14
The structure–function relationships and techno-functions of β-conglycinin
Tolulope Joshua Ashaolu, Babett Greff, László Varga
Food Chemistry (2024) Vol. 462, pp. 140950-140950
Closed Access | Times Cited: 4
Soybean 7S Protein/Calcium Phosphate Complexes for Enhanced Probiotic Delivery and Gut Microbial Regulation
Kaining Han, Guangxin Feng, Tanghao Li, et al.
Food Bioscience (2025), pp. 106383-106383
Closed Access
A novel bacteriostatic system for seafood preservation: Impact of plantaricin Bac-329 on bacterial cell wall integrity driven by lactic acid levels
Chenchen Zhao, Jingqi Shen, Xinya Cai, et al.
Food Control (2025), pp. 111331-111331
Closed Access
Physicochemical and microstructural characteristics of canola meal fermented by autonomously screened Bacillus licheniformis DY145 and its immunomodulatory effects on gut microbiota
Yan Wang, Kaining Cao, Xuanyi Zhang, et al.
Food Chemistry (2025), pp. 144291-144291
Closed Access
Extension Region Domain of Soybean 7S Globulin Contributes to Serum Triglyceride‐Lowering Effect via Modulation of Bile Acids Homeostasis
Kaining Han, Guangxin Feng, Tanghao Li, et al.
Molecular Nutrition & Food Research (2023) Vol. 67, Iss. 17
Closed Access | Times Cited: 8
Food Peptides, Gut Microbiota Modulation, and Antihypertensive Effects
Patrick Blondin Tsafack, Chen Li, Apollinaire Tsopmo
Molecules (2022) Vol. 27, Iss. 24, pp. 8806-8806
Open Access | Times Cited: 11
The growth-promoting effects of protein hydrolysates and their derived peptides on probiotics: structure-activity relationships, mechanisms and future perspectives
Lanyan Huang, Yuwei Wu, Yue Fan, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-20
Closed Access | Times Cited: 2
Study on gastric digestion behavior of phytase-treated soybean protein: A semi-dynamic digestion method
Chuanwu Han, Zihui Xu, Kaiyun Wu, et al.
Food Chemistry (2024) Vol. 463, pp. 141118-141118
Closed Access | Times Cited: 2
Study on the structure and formation mechanism of 15S globulin of soybeans
Kang Ni, Yating Gao, Xiaodong Ye
Food Hydrocolloids (2020) Vol. 113, pp. 106461-106461
Closed Access | Times Cited: 16
miRNA Expression Analysis of IPEC-J2 Cells Damaged by Soybean 7S Globulin Reveals ssc-miR-221-5p as the Factor Alleviating Cell Damage
Huidan Deng, Ting Ye, Youtian Deng, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 20, pp. 11694-11705
Closed Access | Times Cited: 1
Enhanced foaming and surface properties of soybean glycinin via hydrothermal treatment at acidic conditions
Lang Qin, Tanghao Li, Jian Guo, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110282-110282
Closed Access | Times Cited: 1
Heat-induced and concentration-dependent interactions between β-conglycinin and chlorogenic acid: Implications for protein stability, CQA bioaccessibility, and antioxidant capacity
Xuejiao Qie, Yaru Wu, Jie Chen, et al.
Food Bioscience (2024), pp. 105512-105512
Closed Access | Times Cited: 1
Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea: an in vitro study
Wenjing Liao, Wenjiao Li, Suyu Liu, et al.
Food Science and Human Wellness (2022) Vol. 11, Iss. 3, pp. 648-659
Open Access | Times Cited: 7
High hydrostatic pressure treatment reduces the potential antigenicity of β‐conglycinin by changing the protein structure during in vitro digestion
Guanhao Bu, Tanghao Li
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 10, pp. 4025-4034
Closed Access | Times Cited: 6
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