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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:

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

Showing 1-25 of 149 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
Deconstruction and Reassembly of Renewable Polymers and Biocolloids into Next Generation Structured Materials
Blaise L. Tardy, Bruno D. Mattos, Caio G. Otoni, et al.
Chemical Reviews (2021) Vol. 121, Iss. 22, pp. 14088-14188
Open Access | Times Cited: 164
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
The Food–Materials Nexus: Next Generation Bioplastics and Advanced Materials from Agri‐Food Residues
Caio G. Otoni, Henriette Monteiro Cordeiro de Azeredo, Bruno D. Mattos, et al.
Advanced Materials (2021) Vol. 33, Iss. 43
Open Access | Times Cited: 117
Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient
Jack Yang, Remco Kornet, Claudine F. Diedericks, et al.
Food Structure (2022) Vol. 31, pp. 100254-100254
Open Access | Times Cited: 74
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
Plant protein ingredients with food functionality potential
Simon M. Loveday
Nutrition Bulletin (2020) Vol. 45, Iss. 3, pp. 321-327
Closed Access | Times Cited: 98
Interfacial behavior of plant proteins — novel sources and extraction methods
Jack Yang, Leonard M.C. Sagis
Current Opinion in Colloid & Interface Science (2021) Vol. 56, pp. 101499-101499
Open Access | Times Cited: 80
Protein-stabilized interfaces in multiphase food: comparing structure-function relations of plant-based and animal-based proteins
Leonard M.C. Sagis, Jack Yang
Current Opinion in Food Science (2021) Vol. 43, pp. 53-60
Open Access | Times Cited: 60
Sustainable zero-waste processing system for soybeans and soy by-product valorization
P. Singh, Kiruba Krishnaswamy
Trends in Food Science & Technology (2022) Vol. 128, pp. 331-344
Closed Access | Times Cited: 60
The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts: Explained by aggregation and protein composition
Jack Yang, Helene C.M. Mocking-Bode, Irene A.F. van den Hoek, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107913-107913
Open Access | Times Cited: 49
Cultivation of microalgae on food waste: Recent advances and way forward
Yogesh Kumar, Samandeep Kaur, Ankan Kheto, et al.
Bioresource Technology (2022) Vol. 363, pp. 127834-127834
Closed Access | Times Cited: 45
Recycling food and agriculture by-products to mitigate climate change: a review
Ahmed K. Rashwan, Haotian Bai, Ahmed I. Osman, et al.
Environmental Chemistry Letters (2023) Vol. 21, Iss. 6, pp. 3351-3375
Open Access | Times Cited: 41
Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties
Jia Cao, Xiaohong Tong, Jianjun Cheng, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108584-108584
Closed Access | Times Cited: 35
Plant protein-based self-assembling core–shell nanocarrier for effectively controlling plant viruses: Evidence for nanoparticle delivery behavior, plant growth promotion, and plant resistance induction
Hongmei Xiang, Jiao Meng, Wu‐Bin Shao, et al.
Chemical Engineering Journal (2023) Vol. 464, pp. 142432-142432
Closed Access | Times Cited: 30
Physical, interfacial and foaming properties of different mung bean protein fractions
Jack Yang, Qiuhuizi Yang, Babet Waterink, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108885-108885
Open Access | Times Cited: 29
Concentration-Regulated Fibrillation of Soy Protein: Structure and In Vitro Digestion
Yixin Zheng, Yixin Gao, Yuyang Chang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 29, pp. 11170-11179
Closed Access | Times Cited: 28
Production and characterization of bacterial cellulose from kombucha-fermented soy whey
Xue Feng, Zhiwen Ge, Ying Wang, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 15
Plant protein aggregates induced by extraction and fractionation processes: Impact on techno-functional properties
Jack Yang, Remco Kornet, Eleni Ntone, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110223-110223
Open Access | Times Cited: 12
Bioconversion of food industrial waste okara by microbial fermentation: Scope of omics study and possibility
Jamila A. Tuly, Haile Ma
Trends in Food Science & Technology (2024) Vol. 146, pp. 104391-104391
Closed Access | Times Cited: 8
Mushrooms as Functional and Nutritious Food Ingredients for Multiple Applications
Seung Woon You, Roberta Targino Hoskin, Slavko Komarnytsky, et al.
ACS Food Science & Technology (2022) Vol. 2, Iss. 8, pp. 1184-1195
Closed Access | Times Cited: 36
Production and characterization of bioactive peptides in novel functional soybean chhurpi produced using Lactobacillus delbrueckii WS4
Rounak Chourasia, Loreni Chiring Phukon, Md Minhajul Abedin, et al.
Food Chemistry (2022) Vol. 387, pp. 132889-132889
Closed Access | Times Cited: 31
Mild Fractionation for More Sustainable Food Ingredients
Anouk Lie-Piang, Jack Yang, Maarten A.I. Schutyser, et al.
Annual Review of Food Science and Technology (2023) Vol. 14, Iss. 1, pp. 473-493
Open Access | Times Cited: 21
Enhancement of phycocyanin and carbohydrate production from Spirulina platensis growing on tofu wastewater by employing mixotrophic cultivation condition
Muhamad Maulana Azimatun Nur, Shelina Dewi Rahmawati, Indri Wulan Sari, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 47, pp. 102600-102600
Closed Access | Times Cited: 19
The role of protein concentration in heat‐induced particulation of soy proteins at different pHs: Structure and functional properties
Yixin Zheng, Mengge Sun, Xiaohui Sun, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 955-965
Open Access | Times Cited: 19
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