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:

Current insights into protein solubility: A review of its importance for alternative proteins
Lutz Großmann, David Julian McClements
Food Hydrocolloids (2022) Vol. 137, pp. 108416-108416
Open Access | Times Cited: 137

Showing 1-25 of 137 citing articles:

Plant protein solubility: A challenge or insurmountable obstacle
Kun Gao, Jiajia Rao, Bingcan Chen
Advances in Colloid and Interface Science (2023) Vol. 324, pp. 103074-103074
Closed Access | Times Cited: 43
Water binding ability changes of different proteins during high-moisture extrusion
Anna Hu, Tongqing Li, Huan Zhou, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109935-109935
Closed Access | Times Cited: 24
Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability
Haibo Shi, Mengxin Zhang, Xiaochen Liu, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109971-109971
Closed Access | Times Cited: 20
Insight into the effects of pulsed electric field on the structure, aggregation characteristics and functional properties of whey proteins
Xiangfei Hu, Hui Wang, Yueming Hu, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110111-110111
Closed Access | Times Cited: 20
Thermal acid hydrolysis modulates the solubility of quinoa protein: The formation of different types of protein aggregates
Bingyi Li, Yun Xie, Qing Guo
Food Hydrocolloids (2024) Vol. 151, pp. 109825-109825
Closed Access | Times Cited: 18
The Future of Algal Proteins: Innovations in Extraction and Modifications, Functional Properties, and Sustainable Food Applications
Sunil Pipliya, Sitesh Kumar, Rakesh Kumar Gupta, et al.
Future Foods (2025), pp. 100549-100549
Open Access | Times Cited: 2
Effect of ultrasound and alkali-heat treatment on the thermal gel properties and catechin encapsulation capacity of ovalbumin
Xiaohan Zhang, Zhao Huang, Dong An, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109069-109069
Closed Access | Times Cited: 36
Microbial gas fermentation technology for sustainable food protein production
Carlos Woern, Lutz Großmann
Biotechnology Advances (2023) Vol. 69, pp. 108240-108240
Closed Access | Times Cited: 26
Oat protein: Review of structure-function synergies with other plant proteins
Jennifer McLauchlan, Arwen I. I. Tyler, Buddhapriya Chakrabarti, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110139-110139
Open Access | Times Cited: 14
Plant protein aggregates induced by extraction and fractionation processes: Impact on techno-functional properties
Jack Yang, Remco Kornet, Eleni Ntone, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110223-110223
Open Access | Times Cited: 12
Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications
Shenying Chen, Xiaoyu Luo
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100459-100459
Open Access | Times Cited: 12
Unraveling the effect of combined heat and high-pressure homogenization treatment on the improvement of chickpea protein solubility from the perspectives of colloidal state change and structural characteristic modification
Yu Wang, Jing-jing Yuan, Yaru Zhang, et al.
Food Chemistry (2024) Vol. 442, pp. 138470-138470
Closed Access | Times Cited: 9
Application of seed mucilage as functional biopolymer in meat product processing and preservation
Xueqin Gao, Madhu Sharma, Aarti Bains, et al.
Carbohydrate Polymers (2024) Vol. 339, pp. 122228-122228
Closed Access | Times Cited: 9
Recent advances in plant protein-based sustainable edible film and coatings for applications in the food-pharma industry – Opportunities and challenges: A review
Pooja Yadav, Uttara Mahapatra, Ramesh Sharma, et al.
International Journal of Biological Macromolecules (2025) Vol. 296, pp. 139698-139698
Closed Access | Times Cited: 1
Sustainable amyloid fibrils production from tofu wastewater
Svitlana Mykolenko, Raffaele Mezzenga
Food Hydrocolloids (2025), pp. 111072-111072
Open Access | Times Cited: 1
Protein extraction from lupin (Lupinus angustifolius L.) using combined ultrasound and microwave techniques: Impact on protein recovery, structure, and functional properties
Jiafei Tang, Lucie Cases, Sheila Alves, et al.
Ultrasonics Sonochemistry (2025) Vol. 115, pp. 107232-107232
Open Access | Times Cited: 1
Techno-Functionalities of White Bean Protein Concentrate: A Comparative Study with Soy and Pea Proteins
Paula Zambe Azevedo, Juliana Eloy Granato Costa, Jessica da Silva Matos, et al.
Macromol—A Journal of Macromolecular Research (2025) Vol. 5, Iss. 1, pp. 3-3
Open Access | Times Cited: 1
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: 1
Ultrasound-treated hybrid protein gels from pea and whey: A comparison of gastric breakdown mechanisms with commercial protein-based foods
Alisha Kar, Gail M. Bornhorst
Food Research International (2025), pp. 115856-115856
Closed Access | Times Cited: 1
Investigating the suitability of sunflower press-cake proteins in formulated sports beverages
Francesca Girotto, Costanza Ceccanti, Narra Federica, et al.
Food & Function (2025)
Open Access | Times Cited: 1
Pea protein globulins: Does their relative ratio matter?
Holly Husband, Sungil Ferreira, Fan Bu, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109429-109429
Open Access | Times Cited: 22
A novel approach for the protein determination in food-relevant microalgae
Corina Sägesser, Johanna M. Kallfelz, Samy Boulos, et al.
Bioresource Technology (2023) Vol. 390, pp. 129849-129849
Open Access | Times Cited: 21
Impact of thermosonication at neutral pH on the structural characteristics of faba bean protein isolate dispersions and their physicochemical and techno-functional properties
Y. Hu, Lirong Cheng, Elliot P. Gilbert, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110140-110140
Open Access | Times Cited: 8
Legumes as an alternative protein source in plant-based foods: applications, challenges, and strategies
Xin Zhang, Zhaonan Zhang, Ao Shen, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100876-100876
Open Access | Times Cited: 8
Valorization of biomass for food protein via deep eutectic solvent extraction: Understanding the extraction mechanism and impact on protein structure and properties
Mohamad Ariff Hanafi, Farooq Anwar, Nazamid Saari
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1265-1301
Open Access | Times Cited: 7
Page 1 - Next Page

Scroll to top