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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:

Pulse Globulins 11S and 7S: Origins, Purification Methods, and Techno-functional Properties
Alexia Gravel, Alain Doyen
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 6, pp. 2704-2717
Closed Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Modification of soy protein isolate and pea protein isolate by high voltage dielectric barrier discharge (DBD) atmospheric cold plasma: Comparative study on structural, rheological and techno-functional characteristics
Srutee Rout, Prem Prakash Srivastav
Food Chemistry (2024) Vol. 447, pp. 138914-138914
Closed Access | Times Cited: 23
Oil-water interface and emulsion stabilization by pulse proteins
Penghui Shen, Fee Twilt, Boxin Deng, et al.
Food Hydrocolloids (2025), pp. 111093-111093
Open Access | Times Cited: 3
Plant protein-derived anti-breast cancer peptides: sources, therapeutic approaches, mechanisms, and nanoparticle design
Deju Zhang, Ying Yuan, Qingdong Zeng, et al.
Frontiers in Pharmacology (2025) Vol. 15
Open Access | Times Cited: 1
Evaluation on pH-dependent thermal gelation performance of chickpea, pea protein, and casein micelles
Qi Tang, Yrjö H. Roos, Nooshin Vahedikia, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109618-109618
Closed Access | Times Cited: 19
Pre-treatment effects on the composition and functionalities of pigeon pea seed ingredients
Adilson Roberto Locali-Pereira, Ícaro Putinhon Caruso, Hanitra Rabesona, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109923-109923
Open Access | Times Cited: 6
High internal phase emulsions stabilized by physically modified mung bean protein isolates under different pHs
Y.-M. Choi, Jiseon Lee, Yeon‐Ji Jo, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110200-110200
Closed Access | Times Cited: 6
Colloidal and interfacial properties of spray dried pulse protein-blueberry polyphenol particles in model dispersion systems
Yufeng Lin, Nicholas Cheng, Yueyue Jiang, et al.
Food Chemistry (2024) Vol. 457, pp. 140073-140073
Closed Access | Times Cited: 6
Role of pulse globulins and albumins in air-water interface and foam stabilization
Penghui Shen, Su Ha, Jinfeng Peng, et al.
Food Hydrocolloids (2024), pp. 110792-110792
Open Access | Times Cited: 6
Insight into Ionic Strength-Induced Solubilization of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix): Structural Changes and 4D Label-Free Proteomics Analysis
Xingying Li, Nana Zhang, Xidong Jiao, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 37, pp. 13920-13933
Closed Access | Times Cited: 15
Mass Spectrometry Characterization of the SDS-PAGE Protein Profile of Legumins and Vicilins from Chickpea Seed
Antonella Di Francesco, Michele Andrea De Santis, Aldo Lanzoni, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 887-887
Open Access | Times Cited: 5
Recent Trends in Cereal- and Legume-Based Protein-Mineral Complexes: Formulation Methods, Toxicity, and Food Applications
A. Jindal, Nikhil Dnyaneshwar Patil, Aarti Bains, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3898-3898
Open Access | Times Cited: 11
Linoleic acid and heat synergistically promote the aggregation of soybean proteins and the preliminary study of molecular interaction
Jun Feng, Junkai Wang, Xiangmin Li, et al.
LWT (2025), pp. 117710-117710
Open Access
Role of globulins and albumins in oil-water interface and emulsion stabilization properties of pulse proteins
Penghui Shen, Fee Twilt, Roshan Nazir, et al.
Food Hydrocolloids (2025), pp. 111463-111463
Open Access
Large-Scale Chromatography for the Isolation of 7S Globulin Enriched Fraction from Pigeon Pea Seeds
Adilson Roberto Locali-Pereira, Véronique Sole-Jamault, Joëlle Davy, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Exploring the rheological and thermal behavior of cowpea protein concentrate: Impact of pH and concentration
Maria Mariana Garcia de Oliveira, Ana Gabriela Baroni Wicher Fessori, Víctor Justiniano Huamaní-Meléndez, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 694, pp. 134106-134106
Closed Access | Times Cited: 3
Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review
Srutee Rout, Pranjyan Dash, Pradeep Kumar Panda, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 14, pp. 3199-3212
Closed Access | Times Cited: 3
A comprehensive review on composition to application of pea protein and its components
Ning An, Xinxin Li, Guozhi Ji, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137273-137273
Closed Access | Times Cited: 3
Impact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages
John Hurtado-Murillo, Wendy Franco, Ingrid Contardo
Food Chemistry (2024) Vol. 463, pp. 141110-141110
Closed Access | Times Cited: 2
Modification of protein concentrate from carioca bean (Phaseolus vulgaris L.) by dynamic high-pressure technology: Structural and techno-functional properties
Fabiana Helen Santos, Ludmilla de Carvalho Oliveira, Dirceu de Sousa Melo, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103823-103823
Closed Access | Times Cited: 2
Unraveling distinct potential of pea (Pisum sativum L.) fractions (legumin, vicilin and albumin) by structural and functional characterization
Assam Bin Tahir, Bo Jiang, Khubaib Ali
Food Research International (2024) Vol. 198, pp. 115332-115332
Closed Access | Times Cited: 2
Agronomic Response to Irrigation and Biofertilizer of Peanut (Arachis hypogea L.) Grown under Mediterranean Environment
Michele Andrea De Santis, Daniela Campaniello, Damiana Tozzi, et al.
Agronomy (2023) Vol. 13, Iss. 6, pp. 1566-1566
Open Access | Times Cited: 5
Design of Plant-Based Food: Influences of Macronutrients and Amino Acid Composition on the Techno-Functional Properties of Legume Proteins
Lena Johanna Langendörfer, Blerarta Avdylaj, Oliver Hensel, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3787-3787
Open Access | Times Cited: 5
Combination of Ultrafiltration/Diafiltration and Ammonium Sulfate Precipitation for the Purification of 11S and 7S Pea Globulin Fractions
Alexia Gravel, Florence Dubois-Laurin, Sylvie L. Turgeon, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 12, pp. 2208-2218
Closed Access | Times Cited: 4
Effect of extraction method on the calcium binding capacity of faba bean globulin fractions at various pH
Tiffany Amat, Ali Assifaoui, Johann Buczkowski, et al.
Food Chemistry (2024) Vol. 458, pp. 140176-140176
Open Access | Times Cited: 1
Effect of Protein Content and Particle Size on Functional Properties of Air-Classified Fava Bean Flour Fractions
Timilehin David Oluwajuyitan, Rotimi E. Aluko
Food and Bioprocess Technology (2024) Vol. 18, Iss. 4, pp. 3883-3903
Closed Access | Times Cited: 1
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