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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 in vitro digestibility (IVPD) of food proteins
Vibeke Orlien, Kataneh Aalaei, Mahesha M. Poojary, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 16, pp. 2790-2839
Closed Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Plant-based proteins from agro-industrial waste and by-products: Towards a more circular economy
Milad Hadidi, Fatemeh Aghababaei, Diego J. González-Serrano, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129576-129576
Closed Access | Times Cited: 27
Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1398-1398
Open Access | Times Cited: 8
Current advances for in vitro protein digestibility
Guillermo Santos‐Sánchez, Beatriz Miralles, André Brodkorb, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 8
Impact of Pea Protein Isolate Enrichment on the Nutritional, Functional, and Glycemic Properties of Tarhana
Aayushi Kadam, Kübra Özkan, Phạm Văn Dư, et al.
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 1
Closed Access | Times Cited: 1
The nutritional quality of animal-alternative processed foods based on plant or microbial proteins and the role of the food matrix
Jenni Lappi, Pia Silventoinen, Saara Pentikäinen, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 144-154
Open Access | Times Cited: 36
Effect of protein extraction and fractionation of chia seeds grown in different locations: Nutritional, antinutritional and protein quality assessment
Yan Wang, Oscar Abel Sánchez‐Velázquez, Cristina Martínez‐Villaluenga, et al.
Food Bioscience (2023) Vol. 56, pp. 103238-103238
Open Access | Times Cited: 17
Ultrasound-induced yield increase of yuba (protein-lipid film from soybean milk) and changes in structural, physicochemical, and digestive properties during film-peeling process
Jiyan Wang, Feng Tan, Hongchen Su, et al.
Journal of Food Composition and Analysis (2024) Vol. 132, pp. 106341-106341
Closed Access | Times Cited: 6
Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions
Mírian dos Santos, Daniela Almeida Vieira Fogaça da Rocha, Oigres Daniel Bernardinelli, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3311-3311
Open Access | Times Cited: 23
Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts
Mengzhen Ding, Zixin Huang, Zhiji Huang, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108748-108748
Closed Access | Times Cited: 14
Effects of modification on plant protein digestion and absorption
Yuxiang Wang, Zhaojun Zheng, Yuanfa Liu
Food Bioscience (2024), pp. 105761-105761
Closed Access | Times Cited: 5
Protein blends and extrusion processing to improve the nutritional quality of plant proteins
Patrícia Duque‐Estrada, Kate Hardiman, Astrid Bøgebjerg Dam, et al.
Food & Function (2023) Vol. 14, Iss. 16, pp. 7361-7374
Open Access | Times Cited: 12
How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells
Dorine Duijsens, S.H.E. Verkempinck, Audrey De Coster, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 525-525
Open Access | Times Cited: 11
Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas)
Li Liu, Tianhong Liu, Hongjiang Wang, et al.
Food Chemistry (2024) Vol. 449, pp. 138970-138970
Closed Access | Times Cited: 4
Nutritional, pasting, rheological and thermal properties of sorghum-Okara composite flours and porridges
Adeyemi A. Adeyanju, Praise Oluwabusayo Emmanuel, Adeoluwa Iyiade Adetunji, et al.
International Journal of Food Science & Technology (2025) Vol. 60, Iss. 1
Closed Access
Nutritional and Bioactive Compounds of Novel Protein‐Based Ingredients From Industrial Hempseed Hearts
Bingqi Chen, Vermont P. Día
Sustainable Food Proteins (2025) Vol. 3, Iss. 1
Open Access
Sustainable protein concentrate from Cannabis sativa L. seeds: Green chemistry and new functional concentrates for the alternative protein industry
Joaquín Presa‐Lombardi, Leonardo Sallé, María Belén Gutiérrez-Barrutia, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Mozzarella cheese snacks produced by microwave vacuum drying: Protein profile, protein digestibility, flavor, and texture
Raquel S. Simão, Pâmela Gomes de Souza, Ricardo Lemos Monteiro, et al.
Food Chemistry (2025) Vol. 478, pp. 143660-143660
Open Access
Evaluating the biochemical composition, physical characteristics and technofunctional properties of eight commercial Spirulina powders for food applications
Mariana Demarco, Ângelo Paggi Matos, Gabriela Gomes Minatel, et al.
Journal of Applied Phycology (2025)
Closed Access
Enhancing the Digestibility and Functional Properties of Food Proteins Using Non‐Thermal Plasma
Nikitha Modupalli, Md Mahfuzur Rahman
Sustainable Food Proteins (2025) Vol. 3, Iss. 2
Open Access
Positive improvement of nutritional profile and safety of maize processing by-products: Effects of Bacillus subtilis fermentation treatment
Xiaohong Sun, Chenglong Wu, Lei Ma, et al.
LWT (2025), pp. 117775-117775
Open Access
High-moisture soy protein extrudates with different moisture contents: Texture, structure, and in vitro digestion characteristics
Yiyu Zang, Rong Yang, Shurui Wang, et al.
Food Research International (2025), pp. 116412-116412
Closed Access
Role, relevance, and possibilities of in vitro fermentation models in human dietary, and gut‐microbial studies
Vineet Singh, HyunWoo Son, GyuDae Lee, et al.
Biotechnology and Bioengineering (2022) Vol. 119, Iss. 11, pp. 3044-3061
Closed Access | Times Cited: 13
The Effect of Heat Treatment on the Digestion and Absorption Properties of Protein in Sea Cucumber Body Wall
Min Zhang, Yuxin Liu, Mengling Jin, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2896-2896
Open Access | Times Cited: 7
Plant-based proteins: advances in their sources, digestive profiles in vitro and potential health benefits
Mengzhuo Li, Liang Zou, Lizhen Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-21
Closed Access | Times Cited: 2
Changes in potato peptide bioactivity after gastrointestinal digestion. An in silico and in vitro study of different patatin-rich potato protein isolate matrices
Luis Jiménez‐Munoz, Søren Nielsen, Milena Corredig
Food Chemistry Advances (2024) Vol. 4, pp. 100679-100679
Open Access | Times Cited: 2
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