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 26-50 of 52 citing articles:
Effect of pH-shifting combined with heat or ultrasonication treatment on physicochemical properties of quinoa protein isolates (QPI) dispersions
Haifeng Wang, Lirong Cheng, Huijuan Yang, et al.
International Journal of Biological Macromolecules (2025), pp. 143321-143321
Closed Access
Haifeng Wang, Lirong Cheng, Huijuan Yang, et al.
International Journal of Biological Macromolecules (2025), pp. 143321-143321
Closed Access
Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies
Elif Gökçen Ateş, Murad Bal, Melis Cetin Karasu, et al.
Food Engineering Reviews (2025)
Open Access
Elif Gökçen Ateş, Murad Bal, Melis Cetin Karasu, et al.
Food Engineering Reviews (2025)
Open Access
Modulation of physico-chemical and technofunctional properties of quinoa protein isolate: Effect of precipitation acid
Marina Campos Assumpção de Amarante, Lydia Ong, Fotis Spyropoulos, et al.
Food Chemistry (2024) Vol. 457, pp. 140399-140399
Open Access | Times Cited: 3
Marina Campos Assumpção de Amarante, Lydia Ong, Fotis Spyropoulos, et al.
Food Chemistry (2024) Vol. 457, pp. 140399-140399
Open Access | Times Cited: 3
Bromelain hydrolysis and CaCl2 coordination promote the fibrillation of quinoa protein at pH 7
Lixiao Fu, Xiao Feng, Chaosheng Wu, et al.
Food Hydrocolloids (2024), pp. 110659-110659
Closed Access | Times Cited: 3
Lixiao Fu, Xiao Feng, Chaosheng Wu, et al.
Food Hydrocolloids (2024), pp. 110659-110659
Closed Access | Times Cited: 3
A Comparative Photographic Review on Higher Plants and Macro-Fungi: A Soil Restoration for Sustainable Production of Food and Energy
Hassan El-Ramady, Gréta Törős, Khandsuren Badgar, et al.
Sustainability (2022) Vol. 14, Iss. 12, pp. 7104-7104
Open Access | Times Cited: 13
Hassan El-Ramady, Gréta Törős, Khandsuren Badgar, et al.
Sustainability (2022) Vol. 14, Iss. 12, pp. 7104-7104
Open Access | Times Cited: 13
Preparation, physicochemical properties, and formation mechanism of quinoa self-assembled peptide-based hydrogel
Xin Fan, Huimin Guo, Aurore Richel, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109139-109139
Closed Access | Times Cited: 7
Xin Fan, Huimin Guo, Aurore Richel, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109139-109139
Closed Access | Times Cited: 7
Effect of dynamic high-pressure microfluidization on structural, physicochemical, and functional properties of pea albumin
Honglei Wang, Jiayi Li, Tingting Guo, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 7, pp. 1903-1917
Closed Access | Times Cited: 2
Honglei Wang, Jiayi Li, Tingting Guo, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 7, pp. 1903-1917
Closed Access | Times Cited: 2
Modification of protein concentrate from carioca bean (Phaseolus vulgaris L.) by dynamic high-pressure technology: Structural and techno-functional properties
Fabiana Helen Santos, Ludmilla de Carvalho Oliveira, Dirceu de Sousa Melo, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103823-103823
Closed Access | Times Cited: 2
Fabiana Helen Santos, Ludmilla de Carvalho Oliveira, Dirceu de Sousa Melo, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103823-103823
Closed Access | Times Cited: 2
Impact of Ultrasound Emulsification on the Physicochemical Properties of Emulsions Stabilised by Quinoa Protein Isolates at Different pHs
Zhi Yang, Lirong Cheng
Food Biophysics (2023) Vol. 19, Iss. 1, pp. 160-171
Open Access | Times Cited: 6
Zhi Yang, Lirong Cheng
Food Biophysics (2023) Vol. 19, Iss. 1, pp. 160-171
Open Access | Times Cited: 6
Effect of Starch on the Solubility of Quinoa Protein Isolates during Heat Treatment
Zhanrong Li, Xinpeng Li, Xinyue Zhang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 50, pp. 20285-20294
Closed Access | Times Cited: 6
Zhanrong Li, Xinpeng Li, Xinyue Zhang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 50, pp. 20285-20294
Closed Access | Times Cited: 6
High‐pressure‐assisted protein isolation from pumpkin seed press cake
Deniz Sert, Harald Rohm, Susanne Struck
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 368-379
Open Access | Times Cited: 5
Deniz Sert, Harald Rohm, Susanne Struck
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 368-379
Open Access | Times Cited: 5
Optimization of Pea Protein Isolate-Stabilized Oil-in-Water Ultra-Nanoemulsions by Response Surface Methodology and the Effect of Electrolytes on Optimized Nanoemulsions
Anuj Niroula, Rodah Alshamsi, Bhawna Sobti, et al.
Colloids and Interfaces (2022) Vol. 6, Iss. 3, pp. 47-47
Open Access | Times Cited: 8
Anuj Niroula, Rodah Alshamsi, Bhawna Sobti, et al.
Colloids and Interfaces (2022) Vol. 6, Iss. 3, pp. 47-47
Open Access | Times Cited: 8
Physical Stability of Lotus Seed and Lily Bulb Beverage: The Effects of Homogenisation on Particle Size Distribution, Microstructure, Rheological Behaviour, and Sensory Properties
Jiajia Su, Xiaokun Qiu, Yi Pei, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 769-769
Open Access | Times Cited: 1
Jiajia Su, Xiaokun Qiu, Yi Pei, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 769-769
Open Access | Times Cited: 1
High pressure homogenization induced egg yolk low-density lipoprotein remodeling and its application in loaded paprika oleoresin
Di Xiao, Gan Hu, Xuan Yao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240064-9240064
Open Access | Times Cited: 1
Di Xiao, Gan Hu, Xuan Yao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240064-9240064
Open Access | Times Cited: 1
Effect of high-pressure homogenization optimized by response surface methodology on the techno-functional properties of protein concentrate isolated from date seed
Mohamed Kelany, Ahmed K. Rashwan, Doaa Ibrahim Kabil, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119481-119481
Open Access | Times Cited: 1
Mohamed Kelany, Ahmed K. Rashwan, Doaa Ibrahim Kabil, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119481-119481
Open Access | Times Cited: 1
Modulating the techno-functional properties of quinoa (Chenopodium quinoa Wild) protein concentrate using high-pressure technologies and their impact on in vitro digestibility: A comparative study
Ludmilla de Carvalho Oliveira, Fabiana Helen Santos, Ruann Janser Soares de Castro, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 97, pp. 103833-103833
Closed Access | Times Cited: 1
Ludmilla de Carvalho Oliveira, Fabiana Helen Santos, Ruann Janser Soares de Castro, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 97, pp. 103833-103833
Closed Access | Times Cited: 1
Effects of ultrasound and high-pressure assisted extraction of pearl millet protein isolate: Functional, digestibility, and structural properties
Keshav Raghav Hegde, Malini Buvaneswaran, M. R. Bhavana, et al.
International Journal of Biological Macromolecules (2024) Vol. 289, pp. 138877-138877
Closed Access | Times Cited: 1
Keshav Raghav Hegde, Malini Buvaneswaran, M. R. Bhavana, et al.
International Journal of Biological Macromolecules (2024) Vol. 289, pp. 138877-138877
Closed Access | Times Cited: 1
Microfluidization improved hempseed yogurt's physicochemical and storage properties
Jiaxin Xu, Xiangrong Fan, Xinyue Xu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 4, pp. 2252-2261
Closed Access | Times Cited: 3
Jiaxin Xu, Xiangrong Fan, Xinyue Xu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 4, pp. 2252-2261
Closed Access | Times Cited: 3
Emulsion Gels Based on Quinoa Protein Hydrolysates, Alginate, and High-Oleic Sunflower Oil: Evaluation of Their Physicochemical and Textural Properties
Nadia Lingiardi, Micaela Galante, Darío Spelzini
Food Biophysics (2023) Vol. 19, Iss. 2, pp. 298-309
Closed Access | Times Cited: 3
Nadia Lingiardi, Micaela Galante, Darío Spelzini
Food Biophysics (2023) Vol. 19, Iss. 2, pp. 298-309
Closed Access | Times Cited: 3
High‐pressure homogenisation—Lactobacillus induced changes in the properties and structure of soymilk protein gels
Bingyu Sun, Zhimin Li, Yuyang Huang, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 10, pp. 6852-6866
Closed Access | Times Cited: 4
Bingyu Sun, Zhimin Li, Yuyang Huang, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 10, pp. 6852-6866
Closed Access | Times Cited: 4
Development of Bioactive Quinoa Protein Hydrolysate-Based Emulsion Gels: Evaluation of Their Antioxidant and Rheological Properties
Nadia Lingiardi, Micaela Galante, Darío Spelzini
(2024)
Open Access
Nadia Lingiardi, Micaela Galante, Darío Spelzini
(2024)
Open Access
Valorization of plant proteins for meat analogues design—a comprehensive review
Shahida Anusha Siddiqui, Ibrahim Khalifa, Tao Yin, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 10, pp. 2479-2513
Open Access
Shahida Anusha Siddiqui, Ibrahim Khalifa, Tao Yin, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 10, pp. 2479-2513
Open Access
The Competition between Endogenous Phospholipids and Proteins from Pea Protein Isolate Rules Their Interfacial Properties
Eléna Keuleyan, Jeanne Kergomard, Adeline Boire, et al.
(2024)
Closed Access
Eléna Keuleyan, Jeanne Kergomard, Adeline Boire, et al.
(2024)
Closed Access
Development of bioactive quinoa protein hydrolysate-based emulsion gels: Evaluation of their antioxidant and rheological properties
Nadia Lingiardi, Micaela Galante, Darío Spelzini
Research Square (Research Square) (2024)
Open Access
Nadia Lingiardi, Micaela Galante, Darío Spelzini
Research Square (Research Square) (2024)
Open Access
Development of Bioactive Quinoa Protein Hydrolysate-based Emulsion Gels: Evaluation of Their Antioxidant and Rheological Properties
Nadia Lingiardi, Micaela Galante, Darío Spelzini
Food Biophysics (2024) Vol. 20, Iss. 1
Closed Access
Nadia Lingiardi, Micaela Galante, Darío Spelzini
Food Biophysics (2024) Vol. 20, Iss. 1
Closed Access
