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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:

Effects of atmospheric cold plasma and high-power sonication on rheological and gelling properties of mung bean protein dispersions
Md Mahfuzur Rahman, Buddhi Lamsal
Food Research International (2022) Vol. 163, pp. 112265-112265
Open Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Effect of apple high-methoxyl pectin on heat-induced gelation of silver carp myofibrillar protein
Yu Han, Yunfeng Zhao, Runze Li, et al.
Food Chemistry (2024) Vol. 441, pp. 138366-138366
Closed Access | Times Cited: 21
Preparation and characterization of 3D printed texture-modified food for the elderly using mung bean protein, rose powder, and flaxseed gum
Liqing Qiu, Min Zhang, Benu Adhikari, et al.
Journal of Food Engineering (2023) Vol. 361, pp. 111750-111750
Closed Access | Times Cited: 35
Effect of cold plasma on the technological and functional modification of plant proteins and enzymes
Srutee Rout, Prem Prakash Srivastav
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103447-103447
Closed Access | Times Cited: 24
Innovations in legume processing: Ultrasound-based strategies for enhanced legume hydration and processing
Gaurav Kumar, Dang Truong Le, Juraj Durco, et al.
Trends in Food Science & Technology (2023) Vol. 139, pp. 104122-104122
Open Access | Times Cited: 24
Effect of cold plasma treatment of sunflower seed protein modification on its structural and functional properties and its mechanism
Peng Wang, Ya‐Wen Wang, Jing Du, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110175-110175
Closed Access | Times Cited: 12
Cold Plasma Technology: Transforming Food Processing for Safety and Sustainability
Natpaphan Yawut, Thippawan Mekwilai, Norrapon Vichiansan, et al.
Journal of Agriculture and Food Research (2024), pp. 101383-101383
Open Access | Times Cited: 11
Insights into Cold Plasma Treatment on the Cereal and Legume Proteins Modification: Principle, Mechanism, and Application
Bin Li, Lianxin Peng, Yanan Cao, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1522-1522
Open Access | Times Cited: 10
Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications
Qiqian Feng, Zhitao Niu, Siqi Zhang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 2561-2573
Closed Access | Times Cited: 18
Effect of cold plasma for modulating macromolecules and bioactive composition of food: Unveiling mechanisms and synergies with other emerging techniques
Srutee Rout, Soubhagya Tripathy, Prem Prakash Srivastav
Food Bioscience (2024) Vol. 61, pp. 104545-104545
Closed Access | Times Cited: 8
Effect of sanxan as novel natural gel modifier on the physicochemical and structural properties of microbial transglutaminase-induced mung bean protein isolate gels
Kangning Wang, Jiahui Wang, Lei Chen, et al.
Food Chemistry (2024) Vol. 449, pp. 139147-139147
Closed Access | Times Cited: 7
Functionality enhancement of pea protein isolate through cold plasma modification for 3D printing application
Ye Liu, Jiayu Sun, Zuoneng Wen, et al.
Food Research International (2024) Vol. 197, pp. 115267-115267
Closed Access | Times Cited: 5
Effects of protein aggregation induced by NaCl and temperature on gelation of silkworm (Antheraea pernyi) pupa raw powder
Yuxin Ding, Lingling Zhao, Yan‐Qun Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126679-126679
Closed Access | Times Cited: 11
Improvement of kefir fermentation on rheological and microstructural properties of soy protein isolate gels
Jiaqi Luo, Siyu Liu, Hongyun Lu, et al.
Food Research International (2023) Vol. 174, pp. 113489-113489
Closed Access | Times Cited: 11
Unveiling the potential of bean proteins: Extraction methods, functional and structural properties, modification techniques, physiological benefits, and diverse food applications
Debojit Baidya Choudhury, Khalid Gul, Rachna Sehrawat, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139578-139578
Closed Access
Heat-induced mung protein isolate hydrogels enhanced via chitosan: Mechanisms and applications in β-carotene encapsulation
Shanshan Wu, Hui‐Wen Gu, Yidan Xu, et al.
Food Hydrocolloids (2025), pp. 111113-111113
Open Access
Deccan Hemp (Hibiscus cannabinus) Seed as a Sustainable Protein Source: Impact of Ultrasound Coupled Alkaline Extraction on Structural, Functional, Nutritional, and Rheological Properties
Dibya Ranjan Dash, Sushil Kumar Singh, Poonam Singha
Food Chemistry Advances (2025), pp. 100911-100911
Open Access
3D Food Printing: A Promising Approach to Meet Food Security
Alireza Hodhodi, Eshagh Zakipour Rahimabadi, Sara Simorgh, et al.
(2025), pp. 1-43
Closed Access
Cold Plasma-Induced Modulation of Protein and Lipid Macromolecules: A Review
Srutee Rout, Pradeep Kumar Panda, Pranjyan Dash, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 4, pp. 1564-1564
Open Access
Enhancing the Digestibility and Functional Properties of Food Proteins Using Non‐Thermal Plasma
Nikitha Modupalli, Md Mahfuzur Rahman
Sustainable Food Proteins (2025) Vol. 3, Iss. 2
Open Access
Impact of non‐thermal plasma generated using air and nitrogen on functional properties of milk protein dispersions
Nikitha Modupalli, Md Mahfuzur Rahman
Journal of Food Process Engineering (2024) Vol. 47, Iss. 7
Open Access | Times Cited: 3
Bromelain hydrolysis and CaCl2 coordination promote the fibrillation of quinoa protein at pH 7
Lixiao Fu, Xiao Feng, Chaosheng Wu, et al.
Food Hydrocolloids (2024), pp. 110659-110659
Closed Access | Times Cited: 3
Techno-Functional Characterization of Pulse Proteins (Broad Bean, Mung Bean, and Lentil Bean) as Sustainable Plant-Based Meat and Dairy Alternatives
Zanoor ul Ashraf, Asir Gani, Asima Shah, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 6, pp. 1341-1351
Closed Access | Times Cited: 2
Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review
Naveed Mahmood, Bertrand Muhoza, Anjineyulu Kothakot, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 4
Recent advances in mung bean protein: From structure, function to application
Zhilian Huang, Yan Li, Mingcong Fan, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133210-133210
Closed Access | Times Cited: 1
The Potential Application of Mung Bean (Vigna radiata L.) Protein in Plant‐Based Food Analogs: A Review
Mohammad Tarahi
Legume Science (2024) Vol. 6, Iss. 4
Open Access | Times Cited: 1
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