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OpenAlex Citation Counts

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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:

Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins
Chong Wang, Fan Zhao, Yun Bai, et al.
Food Chemistry (2022) Vol. 383, pp. 132465-132465
Open Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures
Hua Chen, Gaiming Zhao, Xiaoling Yu, et al.
Food Chemistry (2023) Vol. 414, pp. 135694-135694
Closed Access | Times Cited: 38
In vitro digestion mimicking conditions in adults and elderly reveals digestive characteristics of pork from different cooking ways
Xiangyue Cao, Fan Zhao, Ziyi Lin, et al.
Food Research International (2024) Vol. 183, pp. 114204-114204
Closed Access | Times Cited: 11
The impact of advanced age on gastrointestinal characteristics that are relevant to oral drug absorption: An AGePOP review
Cordula Stillhart, Adam Asteriadis, E.N. Bocharova, et al.
European Journal of Pharmaceutical Sciences (2023) Vol. 187, pp. 106452-106452
Open Access | Times Cited: 16
Effect of NaCl on the structure and digestive properties of heat-treated myofibrillar proteins
Chaozhi Zhu, Mengjie Zhang, Hua Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141521-141521
Closed Access | Times Cited: 5
In vitro digestion mimicking conditions in young and elderly reveals marked differences between profiles and potential bioactivity of peptides from meat and soy proteins
Chong Wang, Fan Zhao, Yun Bai, et al.
Food Research International (2022) Vol. 157, pp. 111215-111215
Closed Access | Times Cited: 21
Peptidomics comparison of plant-based meat alternatives and processed meat after in vitro digestion
Zhuqing Xing, Jiaying Li, Yating Zhang, et al.
Food Research International (2022) Vol. 158, pp. 111462-111462
Closed Access | Times Cited: 20
Characterization and Cellular Uptake of Peptides Derived from In Vitro Digestion of Meat Analogues Produced by a Sustainable Extrusion Process
Da Chen, Diana Rocha-Mendoza, Shengyue Shan, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 26, pp. 8124-8133
Closed Access | Times Cited: 20
Impact of elderly gastrointestinal alterations on gastric emptying and enzymatic hydrolysis of skim milk: An in vitro study using a dynamic stomach system
Ping Zhang, Shahid Iqbal, Renpan Deng, et al.
Food Chemistry (2022) Vol. 402, pp. 134365-134365
Closed Access | Times Cited: 20
Slow-digestive yeast protein concentrate: An investigation of its in vitro digestibility and digestion behavior
Songyu Wang, Fang Huang, Yuping Zhao, et al.
Food Research International (2023) Vol. 174, pp. 113572-113572
Closed Access | Times Cited: 11
Glycation-induced gel and digestive properties for 3D printing and conventional gels of myofibrillar protein from oyster (Crassostrea gigas)
Xiaohan Liu, Xiaohan Yang, Guifang Tian, et al.
International Journal of Biological Macromolecules (2025), pp. 141969-141969
Closed Access
Novel technologies to produce nutritious texture-modified foods for elderly: Advances, challenges and applications
Jia Guo, Min Zhang, Tiantian Tang, et al.
Food Bioscience (2025), pp. 106362-106362
Closed Access
Comprehensive Review of Plant Protein Digestibility: Challenges, Assessment Methods, and Improvement Strategies
Mauricio Opazo‐Navarrete, César Burgos‐Díaz, Cristina Bravo-Reyes, et al.
Applied Sciences (2025) Vol. 15, Iss. 7, pp. 3538-3538
Open Access
The fermentation of whey protein and mulberry polyphenols by forming protein-phenolic adducts: Improved digestions
Yuan Qi, Huaigu Yang, Jingrong Cheng, et al.
The Journal of Nutritional Biochemistry (2025), pp. 109921-109921
Closed Access
Comparison of in vitro digestive characteristics of proteins from different sources in simulated elderly gastrointestinal conditions
Zehui Qiu, Yuyao Shi, Yao Zheng, et al.
Food Chemistry (2024) Vol. 463, pp. 141299-141299
Closed Access | Times Cited: 3
From static to semi-dynamic in vitro digestion conditions relevant for the older population: starch and protein digestion of cooked lentils
Dorine Duijsens, S.H.E. Verkempinck, Emma Somers, et al.
Food & Function (2023) Vol. 15, Iss. 2, pp. 591-607
Open Access | Times Cited: 8
Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterations
Marta Gallego, Raúl Grau, Pau Talens
Meat Science (2023) Vol. 206, pp. 109341-109341
Open Access | Times Cited: 7
Plant-based proteins: advances in their sources, digestive profiles in vitro and potential health benefits
Mengzhuo Li, Liang Zou, Lizhen Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-21
Closed Access | Times Cited: 2
Yeast protein: In vivo gastrointestinal digestion and biochemical characteristics
Hexiang Xie, Yuping Zhao, Kefan Ouyang, et al.
Food Bioscience (2024) Vol. 60, pp. 104494-104494
Closed Access | Times Cited: 2
Investigating the migration hypothesis: Effects of trypsin-like protease on the quality of muscle proteins of red shrimp (Solenocera crassicornis) during cold storage
Feili Zhan, Zhipeng Li, Daodong Pan, et al.
Food Chemistry X (2023) Vol. 20, pp. 100906-100906
Open Access | Times Cited: 6
Unlocking the bioactivity of meat proteins: Comparison of meat and meat hydrolysate via simulated gastrointestinal digestion
Jessica Gathercole, Evelyne Maes, Ancy Thomas, et al.
Journal of Proteomics (2022) Vol. 273, pp. 104806-104806
Closed Access | Times Cited: 8
Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat
Yuhan Chen, Hanzhi Jing, Shanbai Xiong, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1757-1757
Open Access | Times Cited: 4
Effect of high pressure homogenization on in vitro digestibility and colon fermentability of pea protein-rich bread designed for elderly consumers
Martina Moretton, M Casertano, Nicoletta Pellegrini, et al.
Food & Function (2024)
Open Access | Times Cited: 1
Implications for structural and digestive properties of broad bean protein modified by pulsed electric field
Yiping Ren, Qian Li, Chen Zhang, et al.
Journal of Food Engineering (2024), pp. 112444-112444
Closed Access | Times Cited: 1
Oral and gastrointestinal nutrient bioaccessibility of gluten-free bread is slightly affected by deficient mastication in the elderly
Susana Ribes, Mélany Genot, Annie Vénien, et al.
Food Research International (2023) Vol. 165, pp. 112523-112523
Open Access | Times Cited: 3
Metabolic regulation mechanism of Trametes gibbosa CB1 on lignin
Jie Chen, Yujie Chi, Xin Hao, et al.
International Journal of Biological Macromolecules (2023) Vol. 240, pp. 124189-124189
Closed Access | Times Cited: 3
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