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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:

Reducing the allergenicity of pea protein based on the enzyme action of alcalase
Jie Ding, Huapeng Ju, Limin Zhong, et al.
Food & Function (2021) Vol. 12, Iss. 13, pp. 5940-5948
Closed Access | Times Cited: 19

Showing 19 citing articles:

Challenges and Prospects of Plant-Protein-Based 3D Printing
Shivani Mittal, Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Foods (2023) Vol. 12, Iss. 24, pp. 4490-4490
Open Access | Times Cited: 24
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
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients
Abhiroop Mookerjee, Takuji Tanaka
Current Opinion in Food Science (2022) Vol. 49, pp. 100974-100974
Closed Access | Times Cited: 27
Modulating Digestibility and Mitigating Beany Flavor of Pea Protein
Yanyan Lao, Qianyu Ye, Yong Wang, et al.
Food Reviews International (2024) Vol. 40, Iss. 9, pp. 3129-3158
Open Access | Times Cited: 4
A comprehensive review of processing, functionality, and potential applications of lentil proteins in the food industry
Fatemeh Aghababaei, David Julian McClements, Marc Pignitter, et al.
Advances in Colloid and Interface Science (2024) Vol. 333, pp. 103280-103280
Open Access | Times Cited: 4
Identification of allergens and allergen hydrolysates by proteomics and metabolomics: A comparative study of natural and enzymolytic bee pollen
Yuxiao Tao, Shuting Yin, Linglin Fu, et al.
Food Research International (2022) Vol. 158, pp. 111572-111572
Closed Access | Times Cited: 18
Regulation of action sites for reducing the allergenicity of pea protein based on enzymatic hydrolysis with Alcalase
Jie Ding, Dong Liu, Pengfei Jiang, et al.
Food Chemistry (2022) Vol. 398, pp. 133930-133930
Closed Access | Times Cited: 17
Development of low-allergenicity algal oil microcapsules with high encapsulation efficiency using extensively hydrolyzed whey protein
Yanbin Li, Weixue Zhao, Yongchao Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 140540-140540
Closed Access
Preparation of the Hypoallergenic Enzymatic Hydrolyzate of Cra a 4 with the Potential to Induce Immune Tolerance
Mingxuan Wu, Fei Huan, Shuai Gao, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Bioinks for bioprinting using plant-derived biomaterials
Md Mehedee Hasan, Ashfaq Ahmad, Mst Zobaida Akter, et al.
Biofabrication (2024) Vol. 16, Iss. 4, pp. 042004-042004
Closed Access | Times Cited: 3
Bioactive and health-promoting properties of enzymatic hydrolysates of legume proteins: a review
Seyed Mohammad Taghi Gharibzahedi, Brennan Smith, Zeynep Altıntaş
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 9, pp. 2548-2578
Closed Access | Times Cited: 14
Enhancing thermal and emulsifying resilience of pomegranate fruit protein with gum Arabic conjugation
Bülent Başyi̇ğit, Melike Yücetepe, Gülbahar Akyar, et al.
Colloids and Surfaces B Biointerfaces (2022) Vol. 215, pp. 112516-112516
Closed Access | Times Cited: 12
Antarctic krill antioxidant peptides show inferior IgE-binding ability and RBL-2H3 cell degranulation
Jie Ding, Chunyan Zhu, Pengfei Jiang, et al.
Food Science and Human Wellness (2023) Vol. 12, Iss. 5, pp. 1772-1778
Open Access | Times Cited: 7
Conformation-Activity Mechanism of Alcalase Hydrolysis for Reducing In Vitro Allergenicity of Instant Soy Milk Powder
Jie Ding, Libo Qi, Limin Zhong, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 18, pp. 10627-10639
Closed Access | Times Cited: 2
Traditional cooking methods decreased the allergenicity of egg proteins
S.‐T. Jiang, Yutong Huang, Xinlei Tang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3847-3857
Closed Access | Times Cited: 2
Dual Action of Reduced Allergenicity and Improved Memory of Instant Soybean Powder Hydrolysates
Jie Ding, Luyue Huang, Jingqi Yang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 18815-18828
Closed Access | Times Cited: 5
Sour cherry seed proteins devoted to covalently bonded carbohydrate moieties: efficacy of transaction and carbohydrate type on amino acid distribution and emulsifier behavior
Merve Akalan, Bülent Başyi̇ğit, Melike Yücetepe, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 4, pp. 2685-2699
Open Access | Times Cited: 1
Enzymatic modification of plant proteins: influence on functional properties, allergenicity, and bioactivity
Ornella Kongi Mosibo, Ezgi Pulatsu, Oluwatoyin O. Onipe, et al.
Elsevier eBooks (2024), pp. 277-307
Closed Access | Times Cited: 1
Regulation Mechanisms of Allergenic Epitope Sites in Casein by Microbial and Plant-Derived Proteases
Qi Sun, Guangqing Mu, Peng Sun, et al.
Food Bioscience (2024), pp. 105357-105357
Closed Access
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