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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:

Atypical phase behaviour of quinoa protein isolate in mixture with maltodextrin
Marina Campos Assumpção de Amarante, Thomas MacCalman, Stephen E. Harding, et al.
Food Research International (2022) Vol. 162, pp. 112064-112064
Open Access | Times Cited: 10

Showing 10 citing articles:

Dispersion conditions affect the physico-chemical and technofunctional properties of quinoa protein isolates precipitated with different acids
Marina Campos Assumpção de Amarante, Lydia Ong, Fotis Spyropoulos, et al.
Food Hydrocolloids (2025), pp. 111043-111043
Open Access | Times Cited: 1
Influence of complex coacervation on the structure and texture of plant-based protein-polysaccharide composites
Xiaoyan Hu, Qian Ju, Charmaine K.W. Koo, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109333-109333
Open Access | Times Cited: 22
Modifying structural and techno-functional properties of quinoa proteins through extraction techniques and modification methods
Shuyang Wang, Song Miao, Da‐Wen Sun
Trends in Food Science & Technology (2023) Vol. 143, pp. 104285-104285
Closed Access | Times Cited: 17
Liquid−liquid biopolymers aqueous solution segregative phase separation in food: From fundamentals to applications—A review
Bing Hu, Cunzhi Zhang, J. Z. Zhu, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131044-131044
Open Access | Times Cited: 8
Effect of sodium alginate on the yogurt stability was dependent on the thickening effect and interaction between casein micelles and sodium alginate
Hongkai Zhang, Xiaofang Bian, Shunjing Luo, et al.
International Journal of Biological Macromolecules (2023) Vol. 235, pp. 123887-123887
Closed Access | Times Cited: 15
Soft matter physics approaches for creating plant-based meat analogs
David Julian McClements
Current Opinion in Food Science (2023) Vol. 55, pp. 101120-101120
Closed Access | Times Cited: 13
The impact of molecular weight on the segregative phase separation-induced molecular fractionation of aqueous gum Arabic/xanthan mixtures
Bing Hu, Cunzhi Zhang, Lingyu Han, et al.
International Journal of Biological Macromolecules (2025) Vol. 304, pp. 140969-140969
Closed Access
Segregative phase separation of protein/polysaccharide mixed systems: Phase separation mechanisms, characterization technologies, influencing factors, and food applications—a review
Qi Wang, Tianyao Chen, Shizhang Yan, et al.
Food Research International (2025) Vol. 208, pp. 116240-116240
Closed Access
Modulation of physico-chemical and technofunctional properties of quinoa protein isolate: Effect of precipitation acid
Marina Campos Assumpção de Amarante, Lydia Ong, Fotis Spyropoulos, et al.
Food Chemistry (2024) Vol. 457, pp. 140399-140399
Open Access | Times Cited: 3
Galactomannan-led thermodynamic incompatibility for the O/W interfacial concentrating and emulsifying property enhancement of modified goose liver protein
Yangyang Hu, Changyu Zhou, Lihui Du, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108980-108980
Closed Access | Times Cited: 1
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