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:
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
Showing 26-50 of 79 citing articles:
The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues
Erenay Erem, Meral Kılıç‐Akyılmaz
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 4
Erenay Erem, Meral Kılıç‐Akyılmaz
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 4
Duckweed protein: Extraction, modification, and potential application
Nurul Shaeera Sulaiman, Hana Mohd Zaini, Wan Rosli Wan Ishak, et al.
Food Chemistry (2024) Vol. 463, pp. 141544-141544
Closed Access | Times Cited: 4
Nurul Shaeera Sulaiman, Hana Mohd Zaini, Wan Rosli Wan Ishak, et al.
Food Chemistry (2024) Vol. 463, pp. 141544-141544
Closed Access | Times Cited: 4
Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels
Shima Saffarionpour
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
Shima Saffarionpour
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
Unveiling the potential of bean proteins: Extraction methods, functional and structural properties, modification techniques, physiological benefits, and diverse food applications
Debojit Baidya Choudhury, Khalid Gul, Rachna Sehrawat, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139578-139578
Closed Access
Debojit Baidya Choudhury, Khalid Gul, Rachna Sehrawat, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139578-139578
Closed Access
High-efficiency separation of rosmarinic acid from perilla leaves by aqueous two-phase flotation using a protein carrier
Yanfei Li, Nan Hu, Shao-ru He, et al.
Industrial Crops and Products (2025) Vol. 225, pp. 120521-120521
Open Access
Yanfei Li, Nan Hu, Shao-ru He, et al.
Industrial Crops and Products (2025) Vol. 225, pp. 120521-120521
Open Access
Assessing data to optimize soybean protein extraction
Chaima Neji, Arjun Muthu, László Huzsvai, et al.
LWT (2025), pp. 117401-117401
Open Access
Chaima Neji, Arjun Muthu, László Huzsvai, et al.
LWT (2025), pp. 117401-117401
Open Access
MicroNIR spectroscopy with chemometric analysis provides rapid protein content evaluation and prediction of semi-refined flaxseed protein extract produced via pulsed electric field (PEF)-assisted extraction
Jervee M. Punzalan, Peter Hartono, Sara J. Fraser‐Miller, et al.
Food Chemistry (2025), pp. 143062-143062
Closed Access
Jervee M. Punzalan, Peter Hartono, Sara J. Fraser‐Miller, et al.
Food Chemistry (2025), pp. 143062-143062
Closed Access
Protein extraction from detoxified cassava leaves using various deep eutectic solvents: A sustainable strategy to enhance nutritional and functional properties
Abhipriya Patra, Arun Prasath
Food Chemistry (2025) Vol. 474, pp. 143200-143200
Closed Access
Abhipriya Patra, Arun Prasath
Food Chemistry (2025) Vol. 474, pp. 143200-143200
Closed Access
Improving the interfacial performance of pea protein via mild fractionation for enhanced lubrication behavior in plant-based emulsions
Zhitong Zhou, Yalin He, Yanfeng Liu, et al.
Food Hydrocolloids (2025), pp. 111214-111214
Closed Access
Zhitong Zhou, Yalin He, Yanfeng Liu, et al.
Food Hydrocolloids (2025), pp. 111214-111214
Closed Access
Molecular Dynamics Simulation Allows Mechanistic Understanding of Natural Deep Eutectic Solvents Action on Rapeseed Proteins
Grace Chidimma James, Stephen R. Euston
Food Hydrocolloids (2025), pp. 111328-111328
Open Access
Grace Chidimma James, Stephen R. Euston
Food Hydrocolloids (2025), pp. 111328-111328
Open Access
Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gel
Jun Wang, Dewei Kong, Rongwei Han, et al.
Meat Science (2025) Vol. 225, pp. 109806-109806
Closed Access
Jun Wang, Dewei Kong, Rongwei Han, et al.
Meat Science (2025) Vol. 225, pp. 109806-109806
Closed Access
Structural, physicochemical, and digestive properties of sea buckthorn seeds protein obtained from ultrasound‐assisted extraction
Yuhuan Luo, Liyixia Zhang, Jingjing Xie, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Yuhuan Luo, Liyixia Zhang, Jingjing Xie, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Common bean processing to obtain a protein ingredient for the plant-based market
Janice Ribeiro Lima, Janice Ribeiro Lima, Melícia Cintia Galdeano, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2025) Vol. 28
Open Access
Janice Ribeiro Lima, Janice Ribeiro Lima, Melícia Cintia Galdeano, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2025) Vol. 28
Open Access
A strategic study of multi-criteria decision-making: Functional properties and application prospects of five plant protein alternatives to animal-based products
Jianping Shi, Jing Yu, Lei Wang, et al.
Food Chemistry (2025) Vol. 484, pp. 144344-144344
Closed Access
Jianping Shi, Jing Yu, Lei Wang, et al.
Food Chemistry (2025) Vol. 484, pp. 144344-144344
Closed Access
Extraction, purification, and functionality of proteins using deep eutectic solvents: a review
Ali Khanalipour, Mahnaz Tabibiazar, Behzad Masoumi, et al.
Journal of Molecular Liquids (2025), pp. 127623-127623
Closed Access
Ali Khanalipour, Mahnaz Tabibiazar, Behzad Masoumi, et al.
Journal of Molecular Liquids (2025), pp. 127623-127623
Closed Access
Enhancing bioavailability and functionality of plant peptides and proteins: A review of novel strategies for food and pharmaceutical applications
Salumu Masuwa Shadrack, Yezhi Wang, Shichao Mi, et al.
Food Chemistry (2025), pp. 144440-144440
Closed Access
Salumu Masuwa Shadrack, Yezhi Wang, Shichao Mi, et al.
Food Chemistry (2025), pp. 144440-144440
Closed Access
Food Fraud in Plant-Based Proteins: Analytical Strategies and Regulatory Perspectives
Jun-Hyeok Ham, Yeon-Jung Lee, Seung-Su Lee, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1548-1548
Open Access
Jun-Hyeok Ham, Yeon-Jung Lee, Seung-Su Lee, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1548-1548
Open Access
Impact of emerging food processing technologies on structural and functional modification of proteins in plant‐based meat alternatives: An updated review
Kaavya Rathnakumar, Gayathri Balakrishnan, Bharathi Ramesh, et al.
Journal of Texture Studies (2023) Vol. 54, Iss. 4, pp. 599-612
Closed Access | Times Cited: 10
Kaavya Rathnakumar, Gayathri Balakrishnan, Bharathi Ramesh, et al.
Journal of Texture Studies (2023) Vol. 54, Iss. 4, pp. 599-612
Closed Access | Times Cited: 10
Optimizing the extraction of protein from broken rice using response surface methodology and comparing the protein functional properties
Yinan Cai, Qingquan Li, Dehai Li, et al.
Journal of Cereal Science (2023) Vol. 113, pp. 103726-103726
Closed Access | Times Cited: 10
Yinan Cai, Qingquan Li, Dehai Li, et al.
Journal of Cereal Science (2023) Vol. 113, pp. 103726-103726
Closed Access | Times Cited: 10
Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods
Jinjin Huang, Min Zhang, Arun S. Mujumdar, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11556-11574
Closed Access | Times Cited: 10
Jinjin Huang, Min Zhang, Arun S. Mujumdar, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11556-11574
Closed Access | Times Cited: 10
Microwave and ultrasound-assisted sample preparation as green analytical technology in food analysis
Varsha Chawala, Ankan Kheto, Loveleen Sharma, et al.
Elsevier eBooks (2024), pp. 25-43
Closed Access | Times Cited: 3
Varsha Chawala, Ankan Kheto, Loveleen Sharma, et al.
Elsevier eBooks (2024), pp. 25-43
Closed Access | Times Cited: 3
Direct hydrolysis of einkorn whole grain flour proteins for the generation of bioactive peptides using various proteases
Fikriye Alev Akçay, Ayşe Avcı
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133565-133565
Closed Access | Times Cited: 3
Fikriye Alev Akçay, Ayşe Avcı
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133565-133565
Closed Access | Times Cited: 3
Emerging protein sources and novel extraction techniques: a systematic review on sustainable approaches
Ishika Jain, Ravneet Kaur, Arun Kumar, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 6797-6820
Closed Access | Times Cited: 3
Ishika Jain, Ravneet Kaur, Arun Kumar, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 6797-6820
Closed Access | Times Cited: 3
