The DOI matches its Crossref record; 38 of the 38 references it cites were found in a registry or an index.
The mechanism of alkali-induced rice protein gel formation: Effect of alkali concentration and temperature
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Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“while alkali can induce the depolymerization and conformation unfolding of proteins, which exposes reactive functional groups and enhances intermolecular interactions, supporting the assembly of gel network (Lian et al. 2024).”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Lian et al. 2024
In the citing paper
“Acids or alkalis crosslinking agents can trigger protein gelation via pH‐mediated modulation of protein structure and intermolecular interactions, such as GDL, HCl, and sodium hydroxide (Qin et al. 2023; Kharlamova et al. 2018; Lian et al. 2024).”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Lian et al. 2024
Citations
Cites
Raman spectroscopy of proteins: a review
Rygula, A., Majzner, K., Marzec, K. M., Kaczor, A., Pilarczyk, M., & Baranska, M. (2013) · Journal of Raman Spectroscopy · doi:10.1002/jrs.4335 · Cited by 1,124
The composition, extraction, functionality and applications of rice proteins: A review
Amagliani, L., O'Regan, J., Kelly, A. L., & O'Mahony, J. A. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.01.008 · Cited by 611
The applications of Raman spectroscopy in food science
Li-Chan, E. C. Y. (1996) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(96)10037-6 · Cited by 510
Food protein functionality: A comprehensive approach
Foegeding, E. A., & Davis, J. P. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.05.008 · Cited by 486
Plant-based proteins and their multifaceted industrial applications
Kumar, M., Tomar, M., Punia, S., Dhakane-Lad, J., Dhumal, S., Changan, S., Senapathy, M., Berwal, M. K., Sampathrajan, V., Sayed, A. A. S., et al. (2022) · LWT · doi:10.1016/j.lwt.2021.112620 · Cited by 318
Composition and protein profile analysis of rice protein ingredients
Amagliani, L., O’Regan, J., Kelly, A. L., & O’Mahony, J. A. (2017) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2016.12.026 · Cited by 231
A pH shift approach to the improvement of interfacial properties of plant seed proteins
Jiang, J., Wang, Q., & Xiong, Y. L. (2018) · Current Opinion in Food Science · doi:10.1016/j.cofs.2018.01.002 · Cited by 227
Zhao, M., Xiong, W., Chen, B., Zhu, J., & Wang, L. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105626 · Cited by 201
Self-citationLaser Raman Scattering as a Probe of Protein Structure
Spiro, T. G., & Gaber, B. P. (1977) · Annual Review of Biochemistry · doi:10.1146/annurev.bi.46.070177.003005 · Cited by 176
Sun, P., Zhang, Q., Zhao, Y. N., Zhao, D., Zhao, X., Jiang, L., Zhang, Y., Wu, F., & Sui, X. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.108924 · Cited by 160
Cited by
Wang, Z., Chen, F., Deng, Y.-Y., Tang, X.-J., Li, P., Zhao, Z.-H., Zhang, M.-W., & Liu, G. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140302 · Cited by 69
Xie, Y., Yang, F., Shu, W., Zhao, K., Huang, Y., Liu, Q., & Yuan, Y. (2024) · Food Research International · doi:10.1016/j.foodres.2024.115176 · Cited by 34
Liu, X., Zhang, Z., Chen, Y., Zhong, M., Lei, Y.-Q., Huo, J.-Y., Ma, L.-L., & Li, S.-G. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140785 · Cited by 34
Zang, J.-N., Qing, M.-M., Chi, Y.-J., & Chi, Y. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111137 · Cited by 28
Jiang, C., Jin, D., Chen, Z., Gu, Z.-B., Cheng, L., Zhang, Z., & Hong, Y. (n.d.) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111918 · Cited by 20
Metadata
- Authors
- Lian, Y., Li, Y., Lv, R., Wang, L., & Xiong, W.
- Affiliations
- Nanjing University of Finance and Economics (CN)
- Jiangnan University (CN)
- Corresponding author
- Xiong, Wenfei
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2024-02
- Volume
- 147
- Pages
- 109335
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W4387262014
- Cited by
- 27
- References
- 0
- Citations by year
- 2026: 11 · 2025: 8 · 2024: 8
- FWCI
- 3.90
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/legal/tdmrep-license (tdm)
- doi.org/10.15223/policy-017 (stm-asf)
- doi.org/10.15223/policy-037 (stm-asf)
- doi.org/10.15223/policy-012 (stm-asf)
- doi.org/10.15223/policy-029 (stm-asf)
- doi.org/10.15223/policy-004 (stm-asf)
- Locations
- Food Hydrocolloids (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- rice protein, gelation mechanism, glutelin, protein depolymerization, disulfide bond formation, hydrophobic interactions, hydrogen bonding, protein secondary structure
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: The mechanism of alkali-induced rice protein gel formation: Effect of alkali concentration and temperature. https://app.cochat.ai/papers/10.1016/j.foodhyd.2023.109335
- The paper
- Lian, Y., Li, Y., Lv, R., Wang, L., & Xiong, W. (2024). The mechanism of alkali-induced rice protein gel formation: Effect of alkali concentration and temperature. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2023.109335
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
