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:
Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates
Lan Luo, Lirong Cheng, Ruijia Zhang, et al.
Food Structure (2022) Vol. 32, pp. 100265-100265
Closed Access | Times Cited: 52
Lan Luo, Lirong Cheng, Ruijia Zhang, et al.
Food Structure (2022) Vol. 32, pp. 100265-100265
Closed Access | Times Cited: 52
Showing 1-25 of 52 citing articles:
Novel Extraction technologies for developing plant protein ingredients with improved functionality
Anuruddika Hewage, Oladipupo Odunayo Olatunde, Chamila Nimalaratne, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 492-511
Closed Access | Times Cited: 79
Anuruddika Hewage, Oladipupo Odunayo Olatunde, Chamila Nimalaratne, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 492-511
Closed Access | Times Cited: 79
Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein
Yigang Ma, Jian Zhang, Jinmeng He, et al.
Food Research International (2023) Vol. 170, pp. 112986-112986
Closed Access | Times Cited: 55
Yigang Ma, Jian Zhang, Jinmeng He, et al.
Food Research International (2023) Vol. 170, pp. 112986-112986
Closed Access | Times Cited: 55
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
Iftikhar Hussain Badar, Ziyi Wang, Haotian Liu, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104176-104176
Closed Access | Times Cited: 37
Iftikhar Hussain Badar, Ziyi Wang, Haotian Liu, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104176-104176
Closed Access | Times Cited: 37
Modification methods, biological activities and applications of pectin: A review
Yuanyuan Yue, Botao Wang, Wenxia Xi, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127523-127523
Closed Access | Times Cited: 37
Yuanyuan Yue, Botao Wang, Wenxia Xi, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127523-127523
Closed Access | Times Cited: 37
Formation and characterisation of concentrated emulsion gels stabilised by faba bean protein isolate and its applications for 3D food printing
Y. Hu, Lirong Cheng, Sung Je Lee, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 671, pp. 131622-131622
Open Access | Times Cited: 29
Y. Hu, Lirong Cheng, Sung Je Lee, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 671, pp. 131622-131622
Open Access | Times Cited: 29
Modifications to structural, techno-functional and rheological properties of sesame protein isolate by high pressure homogenization
Tuğba Baskıncı, Osman Gül
International Journal of Biological Macromolecules (2023) Vol. 250, pp. 126005-126005
Closed Access | Times Cited: 24
Tuğba Baskıncı, Osman Gül
International Journal of Biological Macromolecules (2023) Vol. 250, pp. 126005-126005
Closed Access | Times Cited: 24
Impact of various physical treatments on physicochemical and microstructural characteristics of vegetable oil-based whipped cream stabilised by faba bean protein isolate
Y. Hu, Lirong Cheng, Zhi Yang
Food Hydrocolloids (2025), pp. 111084-111084
Closed Access | Times Cited: 1
Y. Hu, Lirong Cheng, Zhi Yang
Food Hydrocolloids (2025), pp. 111084-111084
Closed Access | Times Cited: 1
Effect of sonication on the physicochemical properties of mussel (Perna canaliculus) protein concentrates (MPC) dispersions as influenced by pH values
Jingying Lin, 宏之 福田, Zhi Yang
Food Bioscience (2025) Vol. 65, pp. 106050-106050
Closed Access | Times Cited: 1
Jingying Lin, 宏之 福田, Zhi Yang
Food Bioscience (2025) Vol. 65, pp. 106050-106050
Closed Access | Times Cited: 1
A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications
Shiyu Li, Xuewei Feng, Xiyu Hao, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3292-3327
Closed Access | Times Cited: 18
Shiyu Li, Xuewei Feng, Xiyu Hao, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3292-3327
Closed Access | Times Cited: 18
Modifying quinoa protein for enhanced functional properties and digestibility: A review
Hao Cui, Siqi Li, Debashree Roy, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100604-100604
Open Access | Times Cited: 18
Hao Cui, Siqi Li, Debashree Roy, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100604-100604
Open Access | Times Cited: 18
Enhancing pea protein isolate functionality: A comparative study of high-pressure homogenization, ultrasonic treatment, and combined processing techniques
Jun Yan, Sheliang Zhao, Xingfeng Xu, et al.
Current Research in Food Science (2023) Vol. 8, pp. 100653-100653
Open Access | Times Cited: 17
Jun Yan, Sheliang Zhao, Xingfeng Xu, et al.
Current Research in Food Science (2023) Vol. 8, pp. 100653-100653
Open Access | Times Cited: 17
Commercial plant protein isolates: The effect of insoluble particles on gelation properties
Senna W.P.M. Janssen, Laurice Pouvreau, Renko de Vries
Food Hydrocolloids (2024) Vol. 154, pp. 110049-110049
Open Access | Times Cited: 8
Senna W.P.M. Janssen, Laurice Pouvreau, Renko de Vries
Food Hydrocolloids (2024) Vol. 154, pp. 110049-110049
Open Access | Times Cited: 8
Impact of thermosonication at neutral pH on the structural characteristics of faba bean protein isolate dispersions and their physicochemical and techno-functional properties
Y. Hu, Lirong Cheng, Elliot P. Gilbert, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110140-110140
Open Access | Times Cited: 8
Y. Hu, Lirong Cheng, Elliot P. Gilbert, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110140-110140
Open Access | Times Cited: 8
Self-assembly and hydrogelation of a potential bioactive peptide derived from quinoa proteins
Lirong Cheng, Luis M. De Leon Rodriguez, Elliot P. Gilbert, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129296-129296
Open Access | Times Cited: 6
Lirong Cheng, Luis M. De Leon Rodriguez, Elliot P. Gilbert, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129296-129296
Open Access | Times Cited: 6
Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone
Iannie P. Maribao, Osman Gül
Food Hydrocolloids (2024) Vol. 155, pp. 110240-110240
Closed Access | Times Cited: 6
Iannie P. Maribao, Osman Gül
Food Hydrocolloids (2024) Vol. 155, pp. 110240-110240
Closed Access | Times Cited: 6
Application of high-pressure homogenization-assisted pH-shift to enhance techno-functional and interfacial properties of lentil protein isolate
Mahmud Ekrem Parlak, Furkan Türker Sarıcaoğlu, Mustafa Tahsin Yılmaz
Food Hydrocolloids (2024) Vol. 157, pp. 110425-110425
Closed Access | Times Cited: 6
Mahmud Ekrem Parlak, Furkan Türker Sarıcaoğlu, Mustafa Tahsin Yılmaz
Food Hydrocolloids (2024) Vol. 157, pp. 110425-110425
Closed Access | Times Cited: 6
Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate (QPI) dispersions
Xueyang Wang, Lirong Cheng, Haifeng Wang, et al.
Current Research in Food Science (2022) Vol. 5, pp. 2061-2069
Open Access | Times Cited: 26
Xueyang Wang, Lirong Cheng, Haifeng Wang, et al.
Current Research in Food Science (2022) Vol. 5, pp. 2061-2069
Open Access | Times Cited: 26
Modifying structural and techno-functional properties of quinoa proteins through extraction techniques and modification methods
Shuyang Wang, Song Miao, Da‐Wen Sun
Trends in Food Science & Technology (2023) Vol. 143, pp. 104285-104285
Closed Access | Times Cited: 16
Shuyang Wang, Song Miao, Da‐Wen Sun
Trends in Food Science & Technology (2023) Vol. 143, pp. 104285-104285
Closed Access | Times Cited: 16
Characteristics and in vitro digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles
Zhongyang Ren, Zhongzheng Chen, Yuanyuan Zhang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100642-100642
Open Access | Times Cited: 15
Zhongyang Ren, Zhongzheng Chen, Yuanyuan Zhang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100642-100642
Open Access | Times Cited: 15
Effects of high-pressure homogenization treatment on physiochemical properties of novel plant proteins
Xinru Zhao, Xinye Liu, Feng Xue
Applied Food Research (2023) Vol. 3, Iss. 1, pp. 100285-100285
Open Access | Times Cited: 13
Xinru Zhao, Xinye Liu, Feng Xue
Applied Food Research (2023) Vol. 3, Iss. 1, pp. 100285-100285
Open Access | Times Cited: 13
Structural and physicochemical properties of sesame cake protein isolates obtained by different extraction methods
Chrysanthi Nouska, Maria Deligeorgaki, Charikleia Kyrkou, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109757-109757
Closed Access | Times Cited: 5
Chrysanthi Nouska, Maria Deligeorgaki, Charikleia Kyrkou, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109757-109757
Closed Access | Times Cited: 5
Rice bran protein O/W emulsion enhanced by microfluidization and gum arabic: Physicochemical property, environmental stability, oxidation kinetic
Dianyu Yu, Xiaoyu Han, Yiran Lian, et al.
International Journal of Biological Macromolecules (2025) Vol. 304, pp. 140939-140939
Closed Access
Dianyu Yu, Xiaoyu Han, Yiran Lian, et al.
International Journal of Biological Macromolecules (2025) Vol. 304, pp. 140939-140939
Closed Access
Structural characterization and emulsification properties of quinoa protein-dextran conjugates fabricated through ultrasound-assisted Maillard reaction
Jingzhao Feng, Zhiyu Li, Cuirong Luan, et al.
Food Chemistry (2025) Vol. 478, pp. 143601-143601
Closed Access
Jingzhao Feng, Zhiyu Li, Cuirong Luan, et al.
Food Chemistry (2025) Vol. 478, pp. 143601-143601
Closed Access
Advances in High-Pressure Homogenization for Plant Proteins: Enhancing Techno-Functional Properties and Bioactive Peptide Release
Ludmilla de Carvalho Oliveira, Laura Suemitsu, Fabiana Helen Santos, et al.
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
Ludmilla de Carvalho Oliveira, Laura Suemitsu, Fabiana Helen Santos, et al.
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
Modulating the Structural, Thermal and Techno‐Functional Properties of Sesame Protein Isolate Using Nonthermal Techniques
Osman Gül, Melike Şahin, Abdullah Akgün, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Osman Gül, Melike Şahin, Abdullah Akgün, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
