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:
Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties
Kian Siang Ong, Jie Hong Chiang, Shaun Yong Jie Sim, et al.
Food Structure (2022) Vol. 34, pp. 100298-100298
Closed Access | Times Cited: 11
Kian Siang Ong, Jie Hong Chiang, Shaun Yong Jie Sim, et al.
Food Structure (2022) Vol. 34, pp. 100298-100298
Closed Access | Times Cited: 11
Showing 11 citing articles:
Enhancing pea protein isolate functionality: A comparative study of high-pressure homogenization, ultrasonic treatment, and combined processing techniques
Jun Yan, Sheliang Zhao, Xingfeng Xu, et al.
Current Research in Food Science (2023) Vol. 8, pp. 100653-100653
Open Access | Times Cited: 17
Jun Yan, Sheliang Zhao, Xingfeng Xu, et al.
Current Research in Food Science (2023) Vol. 8, pp. 100653-100653
Open Access | Times Cited: 17
Commercial plant protein isolates: The effect of insoluble particles on gelation properties
Senna W.P.M. Janssen, Laurice Pouvreau, Renko de Vries
Food Hydrocolloids (2024) Vol. 154, pp. 110049-110049
Open Access | Times Cited: 8
Senna W.P.M. Janssen, Laurice Pouvreau, Renko de Vries
Food Hydrocolloids (2024) Vol. 154, pp. 110049-110049
Open Access | Times Cited: 8
Effects of high-pressure homogenization treatment on physiochemical properties of novel plant proteins
Xinru Zhao, Xinye Liu, Feng Xue
Applied Food Research (2023) Vol. 3, Iss. 1, pp. 100285-100285
Open Access | Times Cited: 13
Xinru Zhao, Xinye Liu, Feng Xue
Applied Food Research (2023) Vol. 3, Iss. 1, pp. 100285-100285
Open Access | Times Cited: 13
Toward Diverse Plant Proteins for Food Innovation
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 5
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 5
Techno-functionality of pea protein isolate: Influence of ultrasound and high-pressure homogenization modification methods
Fereshte Bahmanyar, Milad Pashaei, Kooshan Nayebzadeh, et al.
Ultrasonics Sonochemistry (2025), pp. 107321-107321
Open Access
Fereshte Bahmanyar, Milad Pashaei, Kooshan Nayebzadeh, et al.
Ultrasonics Sonochemistry (2025), pp. 107321-107321
Open Access
Advances in High-Pressure Homogenization for Plant Proteins: Enhancing Techno-Functional Properties and Bioactive Peptide Release
Ludmilla de Carvalho Oliveira, Laura Suemitsu, Fabiana Helen Santos, et al.
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
Ludmilla de Carvalho Oliveira, Laura Suemitsu, Fabiana Helen Santos, et al.
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
Modulating the Structural, Thermal and Techno‐Functional Properties of Sesame Protein Isolate Using Nonthermal Techniques
Osman Gül, Melike Şahin, Abdullah Akgün, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Osman Gül, Melike Şahin, Abdullah Akgün, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties
Paola Conte, Maria Paciulli, Marina Mefleh, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 9, pp. 2363-2373
Closed Access | Times Cited: 2
Paola Conte, Maria Paciulli, Marina Mefleh, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 9, pp. 2363-2373
Closed Access | Times Cited: 2
Modification of protein concentrate from carioca bean (Phaseolus vulgaris L.) by dynamic high-pressure technology: Structural and techno-functional properties
Fabiana Helen Santos, Ludmilla de Carvalho Oliveira, Dirceu de Sousa Melo, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103823-103823
Closed Access | Times Cited: 2
Fabiana Helen Santos, Ludmilla de Carvalho Oliveira, Dirceu de Sousa Melo, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103823-103823
Closed Access | Times Cited: 2
Physical Stability of Lotus Seed and Lily Bulb Beverage: The Effects of Homogenisation on Particle Size Distribution, Microstructure, Rheological Behaviour, and Sensory Properties
Jiajia Su, Xiaokun Qiu, Yi Pei, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 769-769
Open Access | Times Cited: 1
Jiajia Su, Xiaokun Qiu, Yi Pei, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 769-769
Open Access | Times Cited: 1
On treatment options to improve the functionality of pea protein
Hannah Chacko Mathew, Woojeong Kim, Yong Wang, et al.
Journal of the American Oil Chemists Society (2023) Vol. 101, Iss. 10, pp. 927-948
Open Access | Times Cited: 2
Hannah Chacko Mathew, Woojeong Kim, Yong Wang, et al.
Journal of the American Oil Chemists Society (2023) Vol. 101, Iss. 10, pp. 927-948
Open Access | Times Cited: 2
