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:
Biovalorisation of okara (soybean residue) for food and nutrition
Weng Chan Vong, Shao‐Quan Liu
Trends in Food Science & Technology (2016) Vol. 52, pp. 139-147
Closed Access | Times Cited: 253
Weng Chan Vong, Shao‐Quan Liu
Trends in Food Science & Technology (2016) Vol. 52, pp. 139-147
Closed Access | Times Cited: 253
Showing 1-25 of 253 citing articles:
Fermented foods in a global age: East meets West
Jyoti Prakash Tamang, Paul D. Cotter, Akihito Endo, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 1, pp. 184-217
Open Access | Times Cited: 464
Jyoti Prakash Tamang, Paul D. Cotter, Akihito Endo, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 1, pp. 184-217
Open Access | Times Cited: 464
Conversion of mixtures of dairy manure and soybean curd residue by black soldier fly larvae (Hermetia illucens L.)
Kashif Ur Rehman, Abdul Rehman, Minmin Cai, et al.
Journal of Cleaner Production (2017) Vol. 154, pp. 366-373
Closed Access | Times Cited: 219
Kashif Ur Rehman, Abdul Rehman, Minmin Cai, et al.
Journal of Cleaner Production (2017) Vol. 154, pp. 366-373
Closed Access | Times Cited: 219
Structural characteristics and physicochemical properties of okara (soybean residue) insoluble dietary fiber modified by high-energy wet media milling
Ikram Ullah, Tao Yin, Shanbai Xiong, et al.
LWT (2017) Vol. 82, pp. 15-22
Closed Access | Times Cited: 188
Ikram Ullah, Tao Yin, Shanbai Xiong, et al.
LWT (2017) Vol. 82, pp. 15-22
Closed Access | Times Cited: 188
Soy whey: More than just wastewater from tofu and soy protein isolate industry
Jian‐Yong Chua, Shao‐Quan Liu
Trends in Food Science & Technology (2019) Vol. 91, pp. 24-32
Closed Access | Times Cited: 149
Jian‐Yong Chua, Shao‐Quan Liu
Trends in Food Science & Technology (2019) Vol. 91, pp. 24-32
Closed Access | Times Cited: 149
Turning Food Protein Waste into Sustainable Technologies
Mohammad Peydayesh, Massimo Bagnani, Wei Long Soon, et al.
Chemical Reviews (2022) Vol. 123, Iss. 5, pp. 2112-2154
Open Access | Times Cited: 131
Mohammad Peydayesh, Massimo Bagnani, Wei Long Soon, et al.
Chemical Reviews (2022) Vol. 123, Iss. 5, pp. 2112-2154
Open Access | Times Cited: 131
Fermented Soy Products and Their Potential Health Benefits: A Review
Fernanda Guilherme do Prado, Maria Giovana Binder Pagnoncelli, Gilberto Vinícius de Melo Pereira, et al.
Microorganisms (2022) Vol. 10, Iss. 8, pp. 1606-1606
Open Access | Times Cited: 70
Fernanda Guilherme do Prado, Maria Giovana Binder Pagnoncelli, Gilberto Vinícius de Melo Pereira, et al.
Microorganisms (2022) Vol. 10, Iss. 8, pp. 1606-1606
Open Access | Times Cited: 70
A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies
Aijun Xie, Yushi Dong, Zifei Liu, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3952-3952
Open Access | Times Cited: 43
Aijun Xie, Yushi Dong, Zifei Liu, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3952-3952
Open Access | Times Cited: 43
Physicochemical and emulsification properties of okara-derived soluble dietary fiber modified by steam explosion
Lei Zhao, Xiujie Zhao, Guifei Yang, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109943-109943
Closed Access | Times Cited: 16
Lei Zhao, Xiujie Zhao, Guifei Yang, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109943-109943
Closed Access | Times Cited: 16
Innovative strategies for valorization of byproducts from soybean industry: A review on status, challenges, and sustainable approaches towards zero-waste processing systems
Ahasanul Karim, Emmanuel Freddy Osse, Seddik Khalloufi
Heliyon (2025), pp. e42118-e42118
Open Access | Times Cited: 2
Ahasanul Karim, Emmanuel Freddy Osse, Seddik Khalloufi
Heliyon (2025), pp. e42118-e42118
Open Access | Times Cited: 2
Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel
Ikram Ullah, Yang Hu, Juan You, et al.
Food Hydrocolloids (2018) Vol. 89, pp. 512-522
Closed Access | Times Cited: 142
Ikram Ullah, Yang Hu, Juan You, et al.
Food Hydrocolloids (2018) Vol. 89, pp. 512-522
Closed Access | Times Cited: 142
Effects of pretreatments on the structure and functional properties of okara protein
Tao Xia, Yongjian Cai, Tongxun Liu, et al.
Food Hydrocolloids (2018) Vol. 90, pp. 394-402
Closed Access | Times Cited: 118
Tao Xia, Yongjian Cai, Tongxun Liu, et al.
Food Hydrocolloids (2018) Vol. 90, pp. 394-402
Closed Access | Times Cited: 118
Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber
Derong Lin, Xiaomei Long, Yichen Huang, et al.
LWT (2020) Vol. 123, pp. 109059-109059
Closed Access | Times Cited: 113
Derong Lin, Xiaomei Long, Yichen Huang, et al.
LWT (2020) Vol. 123, pp. 109059-109059
Closed Access | Times Cited: 113
Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing
Alessandro Colletti, Andrea Attrovio, Luisa Boffa, et al.
Molecules (2020) Vol. 25, Iss. 9, pp. 2129-2129
Open Access | Times Cited: 105
Alessandro Colletti, Andrea Attrovio, Luisa Boffa, et al.
Molecules (2020) Vol. 25, Iss. 9, pp. 2129-2129
Open Access | Times Cited: 105
Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara
Weng Chan Vong, Xin Yi Hua, Shao‐Quan Liu
LWT (2017) Vol. 90, pp. 316-322
Closed Access | Times Cited: 96
Weng Chan Vong, Xin Yi Hua, Shao‐Quan Liu
LWT (2017) Vol. 90, pp. 316-322
Closed Access | Times Cited: 96
Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments
Bifen Chen, Yongjian Cai, Tongxun Liu, et al.
Food Hydrocolloids (2019) Vol. 93, pp. 167-175
Closed Access | Times Cited: 94
Bifen Chen, Yongjian Cai, Tongxun Liu, et al.
Food Hydrocolloids (2019) Vol. 93, pp. 167-175
Closed Access | Times Cited: 94
Tofu products: A review of their raw materials, processing conditions, and packaging
Zheng Li, Joe M. Regenstein, Fei Teng, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3683-3714
Open Access | Times Cited: 86
Zheng Li, Joe M. Regenstein, Fei Teng, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3683-3714
Open Access | Times Cited: 86
Effects of ultrasound-assisted enzyme hydrolysis on the microstructure and physicochemical properties of okara fibers
Xuejing Fan, Haode Chang, Yanan Lin, et al.
Ultrasonics Sonochemistry (2020) Vol. 69, pp. 105247-105247
Open Access | Times Cited: 73
Xuejing Fan, Haode Chang, Yanan Lin, et al.
Ultrasonics Sonochemistry (2020) Vol. 69, pp. 105247-105247
Open Access | Times Cited: 73
Evolution of okara from waste to value added food ingredient: An account of its bio-valorization for improved nutritional and functional effects
Jingyu Feng, Rui Wang, Kiran Thakur, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 669-680
Closed Access | Times Cited: 71
Jingyu Feng, Rui Wang, Kiran Thakur, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 669-680
Closed Access | Times Cited: 71
Structure, properties and potential bioactivities of high-purity insoluble fibre from soybean dregs (Okara)
Bo Lyu, Huan Wang, Mohammed Sharif Swallah, et al.
Food Chemistry (2021) Vol. 364, pp. 130402-130402
Closed Access | Times Cited: 69
Bo Lyu, Huan Wang, Mohammed Sharif Swallah, et al.
Food Chemistry (2021) Vol. 364, pp. 130402-130402
Closed Access | Times Cited: 69
The intersection of blockchain technology and circular economy in the agri-food sector
Ashkan Pakseresht, Ali Yavari, Sina Ahmadi Kaliji, et al.
Sustainable Production and Consumption (2022) Vol. 35, pp. 260-274
Open Access | Times Cited: 63
Ashkan Pakseresht, Ali Yavari, Sina Ahmadi Kaliji, et al.
Sustainable Production and Consumption (2022) Vol. 35, pp. 260-274
Open Access | Times Cited: 63
Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions
Mohammed Sharif Swallah, Hongliang Fan, Sainan Wang, et al.
Molecules (2021) Vol. 26, Iss. 2, pp. 326-326
Open Access | Times Cited: 59
Mohammed Sharif Swallah, Hongliang Fan, Sainan Wang, et al.
Molecules (2021) Vol. 26, Iss. 2, pp. 326-326
Open Access | Times Cited: 59
Application of emerging technologies to obtain legume protein isolates with improved techno‐functional properties and health effects
Ricard Bou, Paola Navarro‐Vozmediano, Rubén Domínguez, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2200-2232
Open Access | Times Cited: 44
Ricard Bou, Paola Navarro‐Vozmediano, Rubén Domínguez, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2200-2232
Open Access | Times Cited: 44
Bioproduction and applications of short-chain fatty acids from secondary sludge anaerobic fermentation: A critical review
Zhenyao Wang, Xuan Li, Huan Liu, et al.
Renewable and Sustainable Energy Reviews (2023) Vol. 183, pp. 113502-113502
Closed Access | Times Cited: 40
Zhenyao Wang, Xuan Li, Huan Liu, et al.
Renewable and Sustainable Energy Reviews (2023) Vol. 183, pp. 113502-113502
Closed Access | Times Cited: 40
Valorization and food applications of okara (soybean residue): A concurrent review
Aasma Asghar, Muhammad Afzaal, Farhan Saeed, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 7, pp. 3631-3640
Open Access | Times Cited: 30
Aasma Asghar, Muhammad Afzaal, Farhan Saeed, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 7, pp. 3631-3640
Open Access | Times Cited: 30
Effects of cavitation-jet technology combined with enzyme treatment on the structure properties and functional properties of OKARA insoluble dietary fiber
Yu Tian, Tong Wu, Yanan Sheng, et al.
Food Chemistry (2023) Vol. 423, pp. 136286-136286
Closed Access | Times Cited: 28
Yu Tian, Tong Wu, Yanan Sheng, et al.
Food Chemistry (2023) Vol. 423, pp. 136286-136286
Closed Access | Times Cited: 28
