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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:

Alcalase and bromelain hydrolysis affected physicochemical and functional properties and biological activities of legume proteins
Xiaoqing Xu, Yu Qiao, Bo Shi, et al.
Food Structure (2021) Vol. 27, pp. 100178-100178
Open Access | Times Cited: 87

Showing 1-25 of 87 citing articles:

Physicochemical, functional and antioxidant properties of mung bean protein enzymatic hydrolysates
Fen‐Fang Liu, Yingqiu Li, Chen‐Ying Wang, et al.
Food Chemistry (2022) Vol. 393, pp. 133397-133397
Closed Access | Times Cited: 114
Ultrasound-assisted enzymatic digestion for efficient extraction of proteins from quinoa
Chao Yang, Wenyu Liu, Xijin Zhu, et al.
LWT (2024) Vol. 194, pp. 115784-115784
Open Access | Times Cited: 19
A comprehensive review on the recent trends in extractions, pretreatments and modifications of plant-based proteins
Nevetha Ravindran, Sushil Kumar Singh, Poonam Singha
Food Research International (2024) Vol. 190, pp. 114575-114575
Closed Access | Times Cited: 17
Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review
Semin Özge Keskin, Tahira Mohsin Ali, Jasim Ahmed, et al.
Legume Science (2021) Vol. 4, Iss. 1
Open Access | Times Cited: 99
Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review
Marina Mefleh, Antonella Pasqualone, Francesco Caponio, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 1, pp. 8-18
Open Access | Times Cited: 76
Peptides and protein hydrolysates exhibiting anti-inflammatory activity: sources, structural features and modulation mechanisms
Julia Rivera-Jiménez, Carmen Berraquero‐García, Raúl Pérez‐Gálvez, et al.
Food & Function (2022) Vol. 13, Iss. 24, pp. 12510-12540
Open Access | Times Cited: 70
Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges
Mohammad Alrosan, Thuan‐Chew Tan, Azhar Mat Easa, et al.
Food Chemistry (2022) Vol. 383, pp. 132386-132386
Closed Access | Times Cited: 50
Techno-functional, biological and structural properties of Spirulina platensis peptides from different proteases
Zahra Akbarbaglu, Ali Ayaseh, Babak Ghanbarzadeh, et al.
Algal Research (2022) Vol. 66, pp. 102755-102755
Closed Access | Times Cited: 50
Escalate protein plates from legumes for sustainable human nutrition
Nisha Singh, Priyanka Jain, Megha Ujinwal, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 44
Chemical structure and bio-functional properties of Arthrospira platensis peptides produced by ultrasonication-enzymolysis: Their emulsification capabilities
Zahra Akbarbaglu, Ali Ayaseh, Babak Ghanbarzadeh, et al.
Process Biochemistry (2023) Vol. 132, pp. 191-199
Closed Access | Times Cited: 24
Insights into enzymatic hydrolysis: Exploring effects on antioxidant and functional properties of bioactive peptides from Chlorella proteins
Pouria Gharehbeglou, Khashayar Sarabandi, Zahra Akbarbaglu
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101129-101129
Open Access | Times Cited: 14
ACE-inhibitory, biological, and nutritional properties of Iranian red-garlic (Allium sativum L) peptides: Conformational changes under different processing
Zahra Akbarbaglu, Mandana Tayefe, Azin Nasrollah Zadeh, et al.
LWT (2025), pp. 117311-117311
Open Access | Times Cited: 1
Identification of two novel α-amylase inhibitory activity peptide from Russian sea cucumber body wallprotein hydrolysate
Guoxing Chen, Xiaofan Ge, Yuting Sun, et al.
International Journal of Biological Macromolecules (2025), pp. 139499-139499
Closed Access | Times Cited: 1
Exploring microwave-assisted extraction on physicochemical and functional properties of pigeon pea protein for food applications
Gabriela Silva Mendes Coutinho, Priscylla Martins Carrijo Prado, Alline Emannuele Chaves Ribeiro, et al.
Journal of Food Engineering (2025), pp. 112497-112497
Closed Access | Times Cited: 1
Anticancer and Antioxidant Effects of Bioactive Peptides from Black Soldier Fly Larvae (Hermetia illucens)
Kwanchanok Praseatsook, Arpamas Vachiraarunwong, Sirinya Taya, et al.
Nutrients (2025) Vol. 17, Iss. 4, pp. 645-645
Open Access | Times Cited: 1
Advancement and prospects of production, transport, functional activity and structure-activity relationship of food-derived angiotensin converting enzyme (ACE) inhibitory peptides
Xiang Lu, Zhichang Qiu, Renjie Zhao, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 10, pp. 1437-1463
Closed Access | Times Cited: 51
Characterization of bioactive peptides produced from green lentil ( Lens culinaris ) seed protein concentrate using Alcalase and Flavourzyme in single and sequential hydrolysis
Amir Rezvankhah, Mohammad Saeid Yarmand, Babak Ghanbarzadeh, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 11
Open Access | Times Cited: 47
Comparative study on structural, biological and functional activities of hydrolysates from Adzuki bean (Vigna angularis) and mung bean (Vigna radiata) protein concentrates using Alcalase and Flavourzyme
Zohreh Karami, Chutikarn Butkinaree, Yodying Yingchutrakul, et al.
Food Research International (2022) Vol. 161, pp. 111797-111797
Closed Access | Times Cited: 37
Effects of ultrasound assisted cell wall disruption on physicochemical properties of camellia bee pollen protein isolates
Feng Xue, Chen Li
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106249-106249
Open Access | Times Cited: 36
Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties
Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Francesca Bot, et al.
European Food Research and Technology (2022) Vol. 249, Iss. 3, pp. 573-586
Open Access | Times Cited: 33
Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein
Chaoting Wen, Guoyan Liu, Jiaoyan Ren, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 4, pp. 992-1002
Closed Access | Times Cited: 32
Performance of rice protein hydrolysates as a stabilizing agent on oil-in-water emulsions
Matheus Henrique Gouveia Gomes, Louise Emy Kurozawa
Food Research International (2023) Vol. 172, pp. 113099-113099
Closed Access | Times Cited: 20
Insight into the solubilization mechanism of wheat gluten by protease modification from conformational change and molecular interaction perspective
Weixiao Li, Qianxin Zhou, Jianxia Xu, et al.
Food Chemistry (2024) Vol. 447, pp. 138992-138992
Closed Access | Times Cited: 8
Improved Bioactivity and Functional Qualities of Millet Protein Enzyme Hydrolysates by Ultrasonication
Tamminana Jeeviteswara Rao, Addanki Mounika, Akalya Shanmugam
Industrial & Engineering Chemistry Research (2024) Vol. 63, Iss. 12, pp. 5380-5396
Closed Access | Times Cited: 6
Pulse protein processing: The effect of processing choices and enzymatic hydrolysis on ingredient functionality
Terrence Dent, Farnaz Maleky
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 9914-9925
Open Access | Times Cited: 26
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