Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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 high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates
Ruixuan Zhao, Xinshuo Liu, Wei Liu, et al.
Ultrasonics Sonochemistry (2022) Vol. 85, pp. 105969-105969
Open Access | Times Cited: 74

Showing 1-25 of 74 citing articles:

Pea protein isolates affected by ultrasound and NaCl used for dysphagia's texture-modified food: Rheological, gel, and structural properties
Ge Xu, Jixia Kang, Wujun You, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108566-108566
Closed Access | Times Cited: 42
Plant-based protein modification strategies towards challenges
Gülşah Karabulut, Gülden Gökşen, Amin Mousavi Khaneghah
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 101017-101017
Open Access | Times Cited: 35
Influence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of Chickpea (Cicer arietinum L.) protein concentrate
Nikhil Dnyaneshwar Patil, Aarti Bains, Sawinder Kaur, et al.
Food Chemistry (2024) Vol. 445, pp. 138671-138671
Closed Access | Times Cited: 17
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms
Qiongling Chen, Hongyan Ji, Zhengli Wang, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111187-111187
Closed Access | Times Cited: 2
Ultrasound-modified protein-based colloidal particles: Interfacial activity, gelation properties, and encapsulation efficiency
Rassoul Mozafarpour, Arash Koocheki, Mahmood Alizadeh Sani, et al.
Advances in Colloid and Interface Science (2022) Vol. 309, pp. 102768-102768
Closed Access | Times Cited: 49
Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices
Jiahui Chen, Xing Chen, Guanghong Zhou, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 316-330
Closed Access | Times Cited: 46
Synergistic influence of ultrasound and dietary fiber addition on transglutaminase-induced peanut protein gel and its application for encapsulation of lutein
Chengbin Zhao, Fang Wang, Xinbiao Yang, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108374-108374
Closed Access | Times Cited: 43
The improvement and mechanism of gelation properties of mung bean protein treated by ultrasound
Ruixue Wang, Yingqiu Li, Gui‐Jin Sun, et al.
LWT (2023) Vol. 182, pp. 114811-114811
Open Access | Times Cited: 36
Hemp seed protein and chlorogenic acid complex: Effect of ultrasound modification on its structure and functional properties
Yingjie Yu, Tong Wang, Xi Huang, et al.
International Journal of Biological Macromolecules (2023) Vol. 233, pp. 123521-123521
Closed Access | Times Cited: 26
Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound
Osman Gül, Furkan Türker Sarıcaoğlu, İlyas Atalar, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1791-1791
Open Access | Times Cited: 23
Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study
Shiwen Lin, Xue Liang, Jingming Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128569-128569
Closed Access | Times Cited: 23
Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation
Ying Sun, Long Wang, Huan Wang, et al.
Food Hydrocolloids (2024), pp. 110672-110672
Closed Access | Times Cited: 12
Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments
Saqib Gulzar, Olga Martín‐Belloso, Robert Soliva‐Fortuny
Foods (2024) Vol. 13, Iss. 3, pp. 376-376
Open Access | Times Cited: 8
Potato protein as an emerging high-quality: source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein
Rizwan Ahmed Bhutto, Noor ul ain Hira Bhutto, Santosh Khanal, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110415-110415
Closed Access | Times Cited: 8
From seed to solution: Enhancing techno-functionality and digestibility of pumpkin seed protein isolate through high-intensity ultrasound, high-pressure processing, and pH-shifting
Gülçin Yıldız
Food Chemistry (2025) Vol. 474, pp. 143222-143222
Closed Access | Times Cited: 1
Effects of ultrasound assisted cell wall disruption on physicochemical properties of camellia bee pollen protein isolates
Feng Xue, Chen Li
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106249-106249
Open Access | Times Cited: 36
Effects of nitrogen fertilizer on the physicochemical, structural, functional, thermal, and rheological properties of mung bean (Vigna radiata) protein
Jiahao Ge, Yarong Du, Qi Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129616-129616
Closed Access | Times Cited: 7
Modification of the physicochemical, functional, biochemical and structural properties of a soursop seed (Annona muricata L.) protein isolate treated with high-intensity ultrasound
Kevin Ulises López-Mártir, José Armando Ulloa, Judith Esmeralda Urías‐Silvas, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106870-106870
Open Access | Times Cited: 7
Enhancing the functionality of plant-based proteins with the application of ultrasound–A review
Harsh B. Jadhav, Moumita Das, Arpita Das, et al.
Measurement Food (2024) Vol. 13, pp. 100139-100139
Open Access | Times Cited: 6
The effect of ultrasound on the extraction and foaming properties of proteins from potato trimmings
Ben Van den Wouwer, Kristof Brijs, Arno G.B. Wouters, et al.
Food Chemistry (2024) Vol. 455, pp. 139877-139877
Closed Access | Times Cited: 6
Formation mechanism and stability of egg white fluid gels under ultrahigh-pressure homogenization pretreatment and synergistic heating effect
Di Zhu, Gan Hu, Hong He, et al.
Food Research International (2024) Vol. 195, pp. 114980-114980
Closed Access | Times Cited: 6
Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins
Niveditha Asaithambi, Poonam Singha, Sushil Kumar Singh
Innovative Food Science & Emerging Technologies (2022) Vol. 82, pp. 103166-103166
Closed Access | Times Cited: 23
Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition
Shiwen Lin, Xin Li, Jingming Zhang, et al.
Meat Science (2024) Vol. 215, pp. 109554-109554
Closed 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
Modification of rice protein and its components: Enhanced fibrils formation and improved foaming properties
Dong Wang, Ting Li, Xinxia Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110575-110575
Closed Access | Times Cited: 5
Page 1 - Next Page

Scroll to top