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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:

Characterization of enzymatic cross-linking soy protein isolate xerogels and its shape memory effect induced by ethylcellulose
Yangyang Li, Shengnan Wang, Xiulin Liu, et al.
Food Chemistry (2023) Vol. 412, pp. 135564-135564
Closed Access | Times Cited: 11

Showing 11 citing articles:

Enhancing emulsification properties of pea protein isolate: Impact of heat treatment and soy hull polysaccharides on conformational modification and stability
Xiuzhi Cao, Shengnan Wang, Yunfei Yu, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 140106-140106
Closed Access | Times Cited: 3
Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide
Hui Yang, Shengnan Wang, Yan Xu, et al.
Food Chemistry (2023) Vol. 418, pp. 135956-135956
Closed Access | Times Cited: 32
Enhancing frozen dough quality: Investigating the impact of soy hull polysaccharide (SHP) on rheological properties and microstructure
Xueying Huang, Shengnan Wang, Minghao Zhang, et al.
Food Chemistry (2024) Vol. 454, pp. 139853-139853
Closed Access | Times Cited: 10
Shape morphing of foods: Mechanism, strategies, and applications
Sushil Koirala, Sangeeta Prakash, Azharul Karim, et al.
Trends in Food Science & Technology (2023) Vol. 139, pp. 104135-104135
Open Access | Times Cited: 13
Fabrication of soy protein microgels via two top-down methods and characterization of the foaming behavior
Yameng Han, Ling Zhu, Hui Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 103950-103950
Closed Access | Times Cited: 5
Enhancing Rheological and Textural Properties of Pea Protein-Collagen Gels via Transglutaminase crosslinking
Parisa Eslami, Victoria S. Haritos, S.N. Crawford, et al.
Food Structure (2025), pp. 100409-100409
Open Access
Impact of oil volume fraction on stability of Pickering emulsion prepared by silica particles and soy hull polysaccharides
Guilan Zhao, Shengnan Wang, Hui Yang, et al.
Journal of Food Engineering (2025), pp. 112601-112601
Closed Access
Applications of sustainable proteins in food and feed, and perspectives on health and circular bioeconomy
Moslem Sabaghi, Mohammad M. Seyedalmoosavi
International Journal of Biological Macromolecules (2025) Vol. 309, pp. 143193-143193
Closed Access
Protein structure and wood adhesives
Charles R. Frihart, Christopher G. Hunt
Industrial Crops and Products (2025) Vol. 229, pp. 121008-121008
Open Access
Transglutaminase in dairy processing
Ehab Romeih, Marek Kieliszek, Essam Hebishy
Elsevier eBooks (2024), pp. 207-243
Closed Access | Times Cited: 2
An investigation of a strengthening polysaccharide interfacial membrane strategy utilizing an anionic polysaccharide-alkaline ligand interfacial assembly for all-liquid printing
Hui Yang, Minghao Zhang, Junting Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133487-133487
Closed Access | Times Cited: 1
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