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:

Structural change and functional improvement of wheat germ protein promoted by extrusion
Chaofan Gao, Jun‐Qiang Jia, Yi Yang, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108389-108389
Closed Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques
Wei‐Jen Tang, Qin Pan, Jianfei He, et al.
Food Research International (2025) Vol. 202, pp. 115673-115673
Closed Access | Times Cited: 6
Physicochemical and functional properties of plant proteins before and after extrusion texturization
Ruoshi Xiao, Jenna Flory, Sajid Alavi, et al.
Food Hydrocolloids (2025), pp. 111119-111119
Closed Access | Times Cited: 2
Interaction of starch with some food macromolecules during the extrusion process and its effect on modulating physicochemical and digestible properties. A review
Ibrahim O. Mohamed
Carbohydrate Polymer Technologies and Applications (2023) Vol. 5, pp. 100294-100294
Open Access | Times Cited: 25
Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction
Yibo Liu, Xiaobing Guo, Ting Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130606-130606
Closed Access | Times Cited: 15
Effect of high moisture extrusion on the structure and physicochemical properties of Tartary buckwheat protein and its in vitro digestion
Zhuo Zhang, Yu Bai, Jiawei Qiao, et al.
Food Research International (2024) Vol. 180, pp. 114065-114065
Closed Access | Times Cited: 10
Ultrasonic assisted extraction of mulberry leaf protein: Kinetic model, structural and functional properties, in vitro digestion
Li Zhao, Xinya Cheng, Xinyu Song, et al.
Process Biochemistry (2023) Vol. 128, pp. 12-21
Closed Access | Times Cited: 22
Investigation of cold atmospheric plasma effects on functional and physicochemical properties of wheat germ protein isolate
Marjan Abarghoei, Mohammad Goli, Sharifeh Shahi
LWT (2023) Vol. 177, pp. 114585-114585
Open Access | Times Cited: 20
Comparative structural, digestion and absorption characterization of three common extruded plant proteins
Yuxiang Wang, Zhaojun Zheng, Chaoyang Zhang, et al.
Food Research International (2023) Vol. 177, pp. 113852-113852
Closed Access | Times Cited: 18
Heat and Wheat: Adaptation strategies with respect to heat shock proteins and antioxidant potential; an era of climate change
Fozia Abasi, Naveed Iqbal Raja, Zia‐ur‐Rehman Mashwani, et al.
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 128379-128379
Closed Access | Times Cited: 13
Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review
Jinpeng Li, Liang Li
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11454-11467
Closed Access | Times Cited: 12
Multi-frequency ultrasound-assisted cellulase extraction of protein from mulberry leaf: Kinetic, thermodynamic, and structural properties
Li Zhao, Dongyan Ouyang, Xinya Cheng, et al.
Ultrasonics Sonochemistry (2023) Vol. 99, pp. 106554-106554
Open Access | Times Cited: 11
Physicochemical properties and structure characteristics of different molecular weight peptides from ultrasonic assisted papain hydrolysate of wheat germ albumin
Shuangqi Tian, Fan‐hao Meng, Ke Du
Industrial Crops and Products (2024) Vol. 211, pp. 118254-118254
Closed Access | Times Cited: 4
Enhancing the nutritional and bioactive benefits of faba bean flour by combining preprocessing and thermoplastic extrusion: A comprehensive study on digestion-resistant peptides
Rebeca Salvador‐Reyes, Maria Teresa Pedrosa Silva Clerici, Cristina Martı́nez-Villaluenga
Food Research International (2024) Vol. 183, pp. 114231-114231
Closed Access | Times Cited: 4
Effects of grape seed proanthocyanidin on emulsifying capacity of soy protein isolate in extrusion field and its underlying mechanism
Xiaoshuai Yu, Zhenguo Wang, Yumin Duan, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Modification mechanism of potato protein by twin-screw extrusion from the perspective of temperature variation
Yilin Wang, Xin Xu, Yuanyuan Feng, et al.
Food Chemistry (2025) Vol. 472, pp. 142897-142897
Closed Access
Effects of Extrusion Treatment on the Physicochemical and Baking Quality of Japonica Rice Batters and Rice Breads
Wenxia He, Jingni Tang, Yang Chen, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 86-86
Open Access
Maillard reaction conjugates of millet bran globulin and Arabic gum for curcumin encapsulation: Physicochemical characterization, storage stability, and in vitro digestion
Jing Zhang, Ziyu Jia, Xiangfang Zeng, et al.
International Journal of Biological Macromolecules (2025), pp. 140850-140850
Closed Access
Effects of Extrusion on the Available Energy and Nutrient Digestibility of Wheat and Its Application in Weaned Piglets
Ge Zhang, Xing He, Zhiqiang Sun, et al.
Animals (2025) Vol. 15, Iss. 4, pp. 528-528
Open Access
Enhancing Physicochemical and Piezoelectric Properties of Eggshell Membrane Proteins by Ultrasonic-Assisted Enzymes for Food and Sensor Applications
Xinhua Liang, Honglian Cong, Gaoming Jiang, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 5, pp. 2190-2190
Open Access
Physicochemical modulation of soy-hemp-wheat protein meat analogues prepared by high-moisture extrusion using transglutaminase
Zhouliang Sun, Wanhui Zhang, Fengyu Zhang, et al.
Food Research International (2025), pp. 116229-116229
Closed Access
Quality characteristics and structure-function relationships of peanut proteins from different phase sources by aqueous enzymatic extraction
Xin Guo, Wenkun Xie, Hui Hu, et al.
Food Chemistry (2025), pp. 144163-144163
Closed Access
Effect of moisture content during extrusion on physicochemical properties of potato protein with an emphasis on the modification mechanism
Yilin Wang, Xin Xu, Ruoyun Yuan, et al.
International Journal of Biological Macromolecules (2025), pp. 142825-142825
Closed Access
Unraveling the Impact of Diverse Salt Solvent Systems on the Structure and Functionality of Eggshell Membrane Proteins
Xinhua Liang, Honglian Cong, Xinhua Liang
Biopolymers (2025) Vol. 116, Iss. 3
Closed Access
Transforming oilseed blends: the impact of low-moisture extrusion on antinutritional factors, protein structure, and nutritional value
Ruixian Han, R.M. McDowell, Stephen J. Gaunt, et al.
Food Chemistry (2025) Vol. 484, pp. 144417-144417
Open Access
Effect of high-moisture extrusion process on quality attribute and fibrous formation mechanism of pea protein: Insight into dynamic changes of textural protein
Dongyu Sun, Bowen Zhang, Chengyi Zhou, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 89, pp. 103486-103486
Closed Access | Times Cited: 10
Page 1 - Next Page

Scroll to top