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:
The potential of legume-derived proteins in the food industry
Neta Goldstein, Ram Reifen
Grain & Oil Science and Technology (2022) Vol. 5, Iss. 4, pp. 167-178
Open Access | Times Cited: 57
Neta Goldstein, Ram Reifen
Grain & Oil Science and Technology (2022) Vol. 5, Iss. 4, pp. 167-178
Open Access | Times Cited: 57
Showing 1-25 of 57 citing articles:
Improvement of 3D printing performance of pea protein isolate Pickering emulsion gels by regulating electrostatic interaction between protein and polysaccharide
Yifan Wang, Congjin Bai, David Julian McClements, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109097-109097
Open Access | Times Cited: 47
Yifan Wang, Congjin Bai, David Julian McClements, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109097-109097
Open Access | Times Cited: 47
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
D. M. J. B. Senanayake, Peter J. Torley, Jayani Chandrapala, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 635-635
Open Access | Times Cited: 45
D. M. J. B. Senanayake, Peter J. Torley, Jayani Chandrapala, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 635-635
Open Access | Times Cited: 45
Chemical and physicochemical features of common plant proteins and their extrudates for use in plant-based meat
Delaney Webb, Yonghui Li, Sajid Alavi
Trends in Food Science & Technology (2022) Vol. 131, pp. 129-138
Closed Access | Times Cited: 47
Delaney Webb, Yonghui Li, Sajid Alavi
Trends in Food Science & Technology (2022) Vol. 131, pp. 129-138
Closed Access | Times Cited: 47
A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications
Jared Rivera, Kaliramesh Siliveru, Yonghui Li
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 13, pp. 4179-4201
Closed Access | Times Cited: 43
Jared Rivera, Kaliramesh Siliveru, Yonghui Li
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 13, pp. 4179-4201
Closed Access | Times Cited: 43
Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat
Shubhangi Arora, Priyanka Kataria, Mansi Nautiyal, et al.
ACS Omega (2023) Vol. 8, Iss. 26, pp. 23305-23319
Open Access | Times Cited: 41
Shubhangi Arora, Priyanka Kataria, Mansi Nautiyal, et al.
ACS Omega (2023) Vol. 8, Iss. 26, pp. 23305-23319
Open Access | Times Cited: 41
Developments in Plant Proteins Production for Meat and Fish Analogues
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2966-2966
Open Access | Times Cited: 31
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2966-2966
Open Access | Times Cited: 31
Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1398-1398
Open Access | Times Cited: 9
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1398-1398
Open Access | Times Cited: 9
Potential of emerging “all-natural” edible coatings to prevent post-harvest losses of vegetables and fruits for sustainable agriculture
Sapna, Chhavi Sharma, Puneet Pathak, et al.
Progress in Organic Coatings (2024) Vol. 193, pp. 108537-108537
Closed Access | Times Cited: 9
Sapna, Chhavi Sharma, Puneet Pathak, et al.
Progress in Organic Coatings (2024) Vol. 193, pp. 108537-108537
Closed Access | Times Cited: 9
Digestion of food proteins: the role of pepsin
Mengxiao Yang, Zhi Yang, David W. Everett, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-22
Open Access | Times Cited: 1
Mengxiao Yang, Zhi Yang, David W. Everett, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-22
Open Access | Times Cited: 1
Food-derived bioactive peptides: The gateway to reach the full potential of food proteins for human health
Ilekuttige Priyan Shanura Fernando, Jianping Wu
Trends in Food Science & Technology (2025) Vol. 157, pp. 104896-104896
Closed Access | Times Cited: 1
Ilekuttige Priyan Shanura Fernando, Jianping Wu
Trends in Food Science & Technology (2025) Vol. 157, pp. 104896-104896
Closed Access | Times Cited: 1
Chitosan Edible Coatings Loaded with Bioactive Components for Fruits and Vegetables: A Step Toward Sustainable Development Goals
Sapna, Chhavi Sharma, Puneet Pathak, et al.
Food and Bioprocess Technology (2025)
Closed Access | Times Cited: 1
Sapna, Chhavi Sharma, Puneet Pathak, et al.
Food and Bioprocess Technology (2025)
Closed Access | Times Cited: 1
Underutilized legumes: nutrient status and advanced breeding approaches for qualitative and quantitative enhancement
Ipsita Samal, Tanmaya Kumar Bhoi, M. Nikhil Raj, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 21
Ipsita Samal, Tanmaya Kumar Bhoi, M. Nikhil Raj, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 21
Elucidation of synergistic interactions between anionic polysaccharides and hemp seed protein isolate and their functionalities in stabilizing the hemp seed oil-based nanoemulsion
Somayeh Gholivand, Tai Boon Tan, Masni Mat Yusoff, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109181-109181
Closed Access | Times Cited: 20
Somayeh Gholivand, Tai Boon Tan, Masni Mat Yusoff, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109181-109181
Closed Access | Times Cited: 20
Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes
Eric Nkurikiye, Manoj Kumar Pulivarthi, Annika Bhatt, et al.
Journal of Food Engineering (2023) Vol. 357, pp. 111647-111647
Open Access | Times Cited: 17
Eric Nkurikiye, Manoj Kumar Pulivarthi, Annika Bhatt, et al.
Journal of Food Engineering (2023) Vol. 357, pp. 111647-111647
Open Access | Times Cited: 17
Incorporation of fucoxanthin into 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes
Xu Zhong, Kuiyou Wang, Zhejin Chen, et al.
Food & Function (2024) Vol. 15, Iss. 3, pp. 1323-1339
Closed Access | Times Cited: 8
Xu Zhong, Kuiyou Wang, Zhejin Chen, et al.
Food & Function (2024) Vol. 15, Iss. 3, pp. 1323-1339
Closed Access | Times Cited: 8
Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry
Fanghua Guo, Renan Danielski, Sarusha Santhiravel, et al.
Antioxidants (2024) Vol. 13, Iss. 6, pp. 636-636
Open Access | Times Cited: 8
Fanghua Guo, Renan Danielski, Sarusha Santhiravel, et al.
Antioxidants (2024) Vol. 13, Iss. 6, pp. 636-636
Open Access | Times Cited: 8
Electrospinning of legume proteins: Fundamentals, fiber production, characterization, and applications with a focus on soy proteins
Danial Dehnad, Behrouz Ghorani, Bahareh Emadzadeh, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109795-109795
Closed Access | Times Cited: 7
Danial Dehnad, Behrouz Ghorani, Bahareh Emadzadeh, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109795-109795
Closed Access | Times Cited: 7
Understanding the Potential to Increase Adoption of Orphan Crops: The Case of Lathyrus spp. Cultivation in Greece
Μaria Goufa, Evaggelos Makeroufas, Maria Gerakari, et al.
Agronomy (2024) Vol. 14, Iss. 1, pp. 108-108
Open Access | Times Cited: 6
Μaria Goufa, Evaggelos Makeroufas, Maria Gerakari, et al.
Agronomy (2024) Vol. 14, Iss. 1, pp. 108-108
Open Access | Times Cited: 6
An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product
Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, et al.
Gels (2023) Vol. 9, Iss. 12, pp. 921-921
Open Access | Times Cited: 15
Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, et al.
Gels (2023) Vol. 9, Iss. 12, pp. 921-921
Open Access | Times Cited: 15
The Effect of Heat- and Salt Treatment on the Stability and Rheological Properties of Chickpea Protein-Stabilized Emulsions
Diana Mańko-Jurkowska, Ewa Domian
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 2698-2698
Open Access | Times Cited: 5
Diana Mańko-Jurkowska, Ewa Domian
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 2698-2698
Open Access | Times Cited: 5
Effect of Dry and Wet Fractionation on Nutritional and Physicochemical Properties of Faba Bean and Yellow Pea Protein
Ziqi Li, Valeria Messina, Daniel J. Skylas, et al.
Legume Science (2024) Vol. 6, Iss. 2
Open Access | Times Cited: 5
Ziqi Li, Valeria Messina, Daniel J. Skylas, et al.
Legume Science (2024) Vol. 6, Iss. 2
Open Access | Times Cited: 5
Protein from rapeseed for food applications: Extraction, sensory quality, functional and nutritional properties
Rui Zhang, Xuelian Fang, Z. S. Feng, et al.
Food Chemistry (2023) Vol. 439, pp. 138109-138109
Closed Access | Times Cited: 12
Rui Zhang, Xuelian Fang, Z. S. Feng, et al.
Food Chemistry (2023) Vol. 439, pp. 138109-138109
Closed Access | Times Cited: 12
Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions
Pere Morell, Adrián López-García, Isabel Hernando, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 870-870
Open Access | Times Cited: 11
Pere Morell, Adrián López-García, Isabel Hernando, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 870-870
Open Access | Times Cited: 11
Opportunities and challenges of plant proteins as functional ingredients for food production
Lara Etzbach, Susanne Naumann‐Gola, Fabian Küllmer, et al.
Proceedings of the National Academy of Sciences (2024) Vol. 121, Iss. 50
Closed Access | Times Cited: 4
Lara Etzbach, Susanne Naumann‐Gola, Fabian Küllmer, et al.
Proceedings of the National Academy of Sciences (2024) Vol. 121, Iss. 50
Closed Access | Times Cited: 4
Understanding the structural differences in chickpea globulins and their relationship with in vitro protein digestibility
Ingrid Contardo, Sarah Gutiérrez, John Hurtado-Murillo, et al.
Food Research International (2025) Vol. 202, pp. 115702-115702
Closed Access
Ingrid Contardo, Sarah Gutiérrez, John Hurtado-Murillo, et al.
Food Research International (2025) Vol. 202, pp. 115702-115702
Closed Access
