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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:

Modifications to structural, techno-functional and rheological properties of sesame protein isolate by high pressure homogenization
Tuğba Baskıncı, Osman Gül
International Journal of Biological Macromolecules (2023) Vol. 250, pp. 126005-126005
Closed Access | Times Cited: 24

Showing 24 citing articles:

Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry
Jiayue Tang, Dan Yao, Shuaibo Xia, et al.
Food Chemistry X (2024) Vol. 23, pp. 101540-101540
Open Access | Times Cited: 16
Extraction of protein from sesame meal: Impact of deep eutectic solvents on protein structure and functionality
Pei-Huan Cao, Chenxia Zhang, Yu‐Xiang Ma, et al.
LWT (2023) Vol. 187, pp. 115366-115366
Open Access | Times Cited: 18
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
Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone
Iannie P. Maribao, Osman Gül
Food Hydrocolloids (2024) Vol. 155, pp. 110240-110240
Closed Access | Times Cited: 6
Application of high-pressure homogenization-assisted pH-shift to enhance techno-functional and interfacial properties of lentil protein isolate
Mahmud Ekrem Parlak, Furkan Türker Sarıcaoğlu, Mustafa Tahsin Yılmaz
Food Hydrocolloids (2024) Vol. 157, pp. 110425-110425
Closed Access | Times Cited: 6
Structural and physicochemical properties of sesame cake protein isolates obtained by different extraction methods
Chrysanthi Nouska, Maria Deligeorgaki, Charikleia Kyrkou, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109757-109757
Closed Access | Times Cited: 5
Effect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicochemical, rheological, microstructural properties and storage stability
Osman Gül, Melike Şahin, Furkan Türker Sarıcaoğlu, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103786-103786
Closed Access | Times Cited: 4
Modification approaches of walnut proteins to improve their structural and functional properties: A review
Min Yang, Yunkun Zhu, Jiangxia Xu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101873-101873
Open Access | Times Cited: 4
Cavitation jet treatment on soybean protein isolate-arbutin non-covalent complexes: multi-spectral analysis, molecular docking, interfacial properties
Dianyu Yu, Boyu Liu, Ning Wang, et al.
Food Hydrocolloids (2025), pp. 111190-111190
Closed Access
Exploring Techno-Functional Properties of Brazil Nut (Bertholletia excelsa) Proteins: A Potential Ingredient for the Food Industry
Jessica da Silva Matos, Juliana Eloy Granato Costa, Paula Zambe Azevedo, et al.
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 1
Closed 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
Roasting increases the oil yield of sesame seeds by altering the amino acid composition and secondary structure of the sesame protein
Guohui Song, Jiahe Wang, Yangzheng He, et al.
Food Bioscience (2025), pp. 106491-106491
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
New insights into altering the structures and improving the functional properties of walnut protein: Synergistic high-pressure homogenization/limited enzymatic hydrolysis
Like Yang, Wen Zhu, Yangyue Ding, et al.
Innovative Food Science & Emerging Technologies (2025) Vol. 102, pp. 104018-104018
Closed Access
Ultrasound-assisted modification to improve the red pepper seed protein isolate structural, functional, and antioxidant properties
Muhammad Faisal Manzoor, Muhammad Waseem, T. C. Diana, et al.
International Journal of Biological Macromolecules (2025), pp. 143154-143154
Closed Access
Modification of soybean lipophilic protein based on pH-shifting and high-pressure homogenization: Focus on structure, physicochemical properties and delivery vehicle
Yiting Gao, Tian Gao, Lijia Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141001-141001
Closed Access | Times Cited: 3
Chemical modification of sesame protein by acylation reactions: characterisation and evaluation of functional properties
M.A. Castillo‐Ortega, Óscar García-Barradas, Ma. Remedios Mendoza-López, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 5083-5095
Closed Access | Times Cited: 2
Synergistic effects of phosphorylation modification and protocatechuic acid copolymerization improve the physical and oxidation stability of high internal phase emulsion stabilized by perilla protein isolate
Qiaoli Zhao, Jinwei Li, Haili Qin, et al.
Food Chemistry (2024) Vol. 458, pp. 140270-140270
Closed Access | Times Cited: 1
Effect of high-pressure homogenization optimized by response surface methodology on the techno-functional properties of protein concentrate isolated from date seed
Mohamed Kelany, Ahmed K. Rashwan, Doaa Ibrahim Kabil, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119481-119481
Open Access | Times Cited: 1
Dual modification of the aggregation behavior and in vitro digestion of oxidized pine kernel protein via a combination of homogenization and succinylation
Jiarong Wang, Xin Zhang, Xuemei Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136365-136365
Closed Access | Times Cited: 1
Producing high‐colloidal‐stability sesame paste: structural role of stone milling‐modified protein
Dongmei Yang, Chenxing Du, Zijian Tang, et al.
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 1
Functionalization of oilseed proteins via fibrillization: Comparison in structural characteristics, digestibility and 3D printability of amyloid fibrils
Liang Zhang, Jie Zhan, Xiayu Liu, et al.
Food Hydrocolloids (2024), pp. 111019-111019
Closed Access | Times Cited: 1
Modification of pepper seed protein isolate to improve its functional characteristic by high hydrostatic pressure
Zimeng Deng, Xin‐Yu Du, Sidi Liu, et al.
Food Chemistry (2024) Vol. 464, pp. 141594-141594
Closed Access
Chemical Modification and Evaluation of Physicochemical and Functional Properties of Sphenarium rugosum Protein for Edible Film Production
Flora Fernández-Sánchez, Óscar García-Barradas, Ma. Remedios Mendoza-López, et al.
ACS Food Science & Technology (2024)
Closed Access
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