Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

New insights into tailoring physicochemical and techno-functional properties of plant proteins using conventional and emerging technologies
Atul Dhiman, Kavita Thakur, Vijaya Parmar, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3845-3873
Closed Access | Times Cited: 19

Showing 19 citing articles:

Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change
Theodoros Varzakas, Slim Smaoui
Foods (2024) Vol. 13, Iss. 2, pp. 306-306
Open Access | Times Cited: 45
Structural and functional modification of miscellaneous beans protein by high-intensity ultrasound: Mechanism, processing, and new insights
Zhihui Yu, Yating Gao, Ziqi Shang, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109774-109774
Closed Access | Times Cited: 10
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products
Xiaoqian Chen, Rui Fan, Yuanbin Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 7
Comparing Quality and Functional Properties of Protein Isolates from Soybean Cakes: Effect of De-Oiling Technologies
G Cestonaro, Rodrigo González, Antonella L. Grosso, et al.
Processes (2024) Vol. 12, Iss. 3, pp. 600-600
Open Access | Times Cited: 6
Comprehensive evaluation of plant proteins as potential dairy substitutes in infant formula: A review
Jiaying Tang, Harry J. Wichers, Kasper Hettinga
Trends in Food Science & Technology (2024) Vol. 148, pp. 104528-104528
Open Access | Times Cited: 6
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
Downstream processing for antimicrobial peptide production
Maria Priscila Almario, Carlos Manuel Ramírez, Luis H. Reyes
Elsevier eBooks (2025), pp. 243-258
Closed Access
Finite element analysis as a promising approach for texture development of plant-based meat analogs
Jingnan Zhang, Heng Zhu
Physics of Fluids (2025) Vol. 37, Iss. 3
Open Access
Ultrasound-induced modification of pea pod protein concentrate
Semanur Yıldız, Gülşah Karabulut, Aslı Can Karaça, et al.
Current Research in Food Science (2025) Vol. 10, pp. 101031-101031
Open Access
Effect of Ultrasound Time on Structural and Gelling Properties of Pea, Lupin, and Rice Proteins
Natalia Riquelme, Paulo Díaz‐Calderón, Alejandro Luarte, et al.
Gels (2025) Vol. 11, Iss. 4, pp. 270-270
Open Access
Application status and development prospect of fermented ingredients in aquaculture
Bin Li, Abir Boukhennou, Jianchun Shao, et al.
Aquaculture Reports (2025) Vol. 42, pp. 102842-102842
Closed Access
Physical and thermal characteristics of amaranth (Amaranthus hypochondriacus) protein nanoparticles affected by ultrasound time and microbial transglutaminase
Sandra Alimi, Abolfazl Fadavi, S. Zahra Sayyed‐Alangi, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 5, pp. 3391-3404
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
Structural characterization of modified soy protein isolate composite coatings and its application on fresh-cut cantaloupe (Cucumis melo cv. Xiaomi)
Tian Yang, Dandan Zhou, Caie Wu, et al.
Food Bioscience (2024) Vol. 60, pp. 104361-104361
Closed Access | Times Cited: 1
Star anise essential oil nano-emulsion: preparation, characterization, and performance research
Zhiwu Huang, Qiang Peng, Xiaomin Luo, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access | Times Cited: 1
Physicochemical, Functional, Molecular, and Surface properties of Bean Proteins grown in the High-Altitude Northern Himalayas
Debojit Baidya Choudhury, Khalid Gul, Rachna Sehrawat
Food Hydrocolloids (2024) Vol. 162, pp. 110957-110957
Closed Access | Times Cited: 1
Emerging Innovative Processing Technologies for Quality Preservation of Carrot and By-Products: A Review Focused on Therapeutic Benefits and Functional Approach
Tamanna Sharma, Prabhjot Kaur, R. K. Saini, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 10, pp. 2943-2972
Closed Access | Times Cited: 2
How adsorbed proteins at solid interfaces impact the droplet propagation through micro capillaries
Patrick Giefer, Anja Heyse, Stephan Drusch, et al.
Physics of Fluids (2024) Vol. 36, Iss. 1
Open Access
Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating
Chonnikarn Srikanlaya, Nantawan Therdthai
Foods (2024) Vol. 13, Iss. 17, pp. 2697-2697
Open Access
Structural Analysis of Marine Flavobacterium Protein Glutaminase Reveals a “Gatekeeper” Residue Affecting Its Catalytic Activity
Yating Long, Shudong Peng, Ying Zhou, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Page 1

Scroll to top