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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:

Effect of processing on soybean allergens and their allergenicity
Xiaowen Pi, Yuxue Sun, Guiming Fu, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 316-327
Closed Access | Times Cited: 94

Showing 1-25 of 94 citing articles:

Oat: Current state and challenges in plant-based food applications
Zhen Yang, Chong Xie, Yulong Bao, et al.
Trends in Food Science & Technology (2023) Vol. 134, pp. 56-71
Closed Access | Times Cited: 70
Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review
Mingxin Zhang, Ou Wang, Shengbao Cai, et al.
Food Research International (2023) Vol. 171, pp. 113061-113061
Closed Access | Times Cited: 51
Soybean (Glycine max) allergens─A Review on an Outstanding Plant Food with Allergenic Potential
Michael Wiederstein, Sabine Baumgartner, Kathrin Lauter
ACS Food Science & Technology (2023) Vol. 3, Iss. 3, pp. 363-378
Open Access | Times Cited: 42
Sesame Seeds: A Nutrient-Rich Superfood
Parisa Mostashari, Amin Mousavi Khaneghah
Foods (2024) Vol. 13, Iss. 8, pp. 1153-1153
Open Access | Times Cited: 22
A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment
Lidong Pang, Chen Chen, Ming Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 5
Characterization of the improved functionality in soybean protein-proanthocyanidins conjugates prepared by the alkali treatment
Xiaowen Pi, Yuxue Sun, Jiafei Liu, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108107-108107
Closed Access | Times Cited: 66
Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols
Xiaowen Pi, Jiafei Liu, Yuxue Sun, et al.
Food Chemistry (2022) Vol. 405, pp. 134820-134820
Closed Access | Times Cited: 65
How does food matrix components affect food allergies, food allergens and the detection of food allergens? A systematic review
Qiaozhen Liu, Songyi Lin, Na Sun
Trends in Food Science & Technology (2022) Vol. 127, pp. 280-290
Closed Access | Times Cited: 55
Soybean allergy: characteristics, mechanisms, detection and its reduction through novel food processing techniques
Jin Wang, Zhaoyi He, G.S.V. Raghavan
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6182-6195
Closed Access | Times Cited: 46
Effect of enzymatic hydrolysis combined with processing on allergenicity of food allergens
Lidong Pang, Ming Liu, Xiao Li, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104248-104248
Closed Access | Times Cited: 24
Legumes as an alternative protein source in plant-based foods: applications, challenges, and strategies
Xin Zhang, Zhaonan Zhang, Ao Shen, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100876-100876
Open Access | Times Cited: 10
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
Chao Qiu, Yaxu Meng, Zhiheng Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
A review on polyphenols and their potential application to reduce food allergenicity
Xiaowen Pi, Yuxue Sun, Jianjun Cheng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 10014-10031
Closed Access | Times Cited: 38
Advances on physical treatments for soy allergens reduction - A review
Andreea Diana Kerezsi, Nicolas Jacquet, Christophe Blecker
Trends in Food Science & Technology (2022) Vol. 122, pp. 24-39
Closed Access | Times Cited: 33
Covalent or non-covalent binding of polyphenols, polysaccharides, metal ions and nanoparticles to beta-lactoglobulin and advanced processing techniques: Reduce allergenicity and regulate digestion of beta-lactoglobulin
Wei Jia, Jiying Zhu, Xin Wang, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 634-645
Closed Access | Times Cited: 31
Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components
Di Zhao, Lu Huang, He Li, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2202-2202
Open Access | Times Cited: 30
Exploring the self-assembly journey of oat globulin fibrils: From structural evolution to modified functionality
Jinzhao Xu, Mengqi Tang, Danping Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109587-109587
Closed Access | Times Cited: 18
Plant-Based Meat Analogues in the Human Diet: What Are the Hazards?
Maria Gräfenhahn, Michael Beyrer
Foods (2024) Vol. 13, Iss. 10, pp. 1541-1541
Open Access | Times Cited: 7
Effects of thermal sterilization on the allergenicity of soybeans
Xiaowen Pi, Yuxue Sun, Xin Guo, et al.
LWT (2021) Vol. 154, pp. 112678-112678
Open Access | Times Cited: 36
Covalent polyphenol with soybean 11S protein to develop hypoallergenic conjugates for potential immunotherapy
Liuying Li, Wenxiang Chai, Li Ma, et al.
Journal of Functional Foods (2023) Vol. 104, pp. 105518-105518
Open Access | Times Cited: 15
Study on potential antigenicity and functional properties of whey protein treated by high hydrostatic pressure based on structural analysis
Xin-Xin Yu, Xiaohui Wang, Sheng-Ao Zhang, et al.
Food Research International (2023) Vol. 173, pp. 113218-113218
Closed Access | Times Cited: 15
Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods
Jingying Yang, Mingfei Pan, Ran Han, et al.
Food Reviews International (2023) Vol. 40, Iss. 8, pp. 2321-2343
Closed Access | Times Cited: 15
Allergenicity of wheat protein in diet: Mechanisms, modifications and challenges
Ming Liu, Jihong Huang, Sen Ma, et al.
Food Research International (2023) Vol. 169, pp. 112913-112913
Closed Access | Times Cited: 14
Effect of the Combined Ultrasound with Other Technologies on Food Allergenicity: Ultrasound before, under, and after Other Technologies
Xiaowen Pi, Lilin Zhu, Yixuan Wang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 29, pp. 16095-16111
Closed Access | Times Cited: 6
Effect of Thermal Processing on Food Allergenicity: Mechanisms, Application, Influence Factor, and Future Perspective
Xiaowen Pi, Lilin Zhu, Jiayuan Liu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 37, pp. 20225-20240
Closed Access | Times Cited: 6
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