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:
Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review
Madaraboina Venkateswara Rao, C. K. Sunil, Ashish Rawson, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 19, pp. 4070-4091
Closed Access | Times Cited: 73
Madaraboina Venkateswara Rao, C. K. Sunil, Ashish Rawson, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 19, pp. 4070-4091
Closed Access | Times Cited: 73
Showing 1-25 of 73 citing articles:
Recent trends in the application of cold plasma for the modification of plant proteins - A review
Somnath Basak, Uday S. Annapure
Future Foods (2022) Vol. 5, pp. 100119-100119
Open Access | Times Cited: 79
Somnath Basak, Uday S. Annapure
Future Foods (2022) Vol. 5, pp. 100119-100119
Open Access | Times Cited: 79
Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications
Xinyu Zhang, Qiang Wang, Zhe Liu, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109008-109008
Closed Access | Times Cited: 71
Xinyu Zhang, Qiang Wang, Zhe Liu, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109008-109008
Closed Access | Times Cited: 71
Effect of ultrasound on physicochemical, functional and antioxidant properties of red kidney bean (Phaseolus vulgaris L.) proteins extract
Farjana Yeasmin, Priyanka Prasad, Jatindra K. Sahu
Food Bioscience (2024) Vol. 57, pp. 103599-103599
Closed Access | Times Cited: 19
Farjana Yeasmin, Priyanka Prasad, Jatindra K. Sahu
Food Bioscience (2024) Vol. 57, pp. 103599-103599
Closed Access | Times Cited: 19
Pathways in formulating foods for the elderly
Yuxin Qin, Christopher J. Pillidge, Bernie Harrison, et al.
Food Research International (2024) Vol. 186, pp. 114324-114324
Open Access | Times Cited: 16
Yuxin Qin, Christopher J. Pillidge, Bernie Harrison, et al.
Food Research International (2024) Vol. 186, pp. 114324-114324
Open Access | Times Cited: 16
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: 4
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: 4
Pulsed ultrasound assisted extraction of protein from defatted Bitter melon seeds (Momardica charantia L.) meal: Kinetics and quality measurements
Mohan Naik, Venkatachalapathy Natarajan, Nikitha Modupalli, et al.
LWT (2021) Vol. 155, pp. 112997-112997
Open Access | Times Cited: 72
Mohan Naik, Venkatachalapathy Natarajan, Nikitha Modupalli, et al.
LWT (2021) Vol. 155, pp. 112997-112997
Open Access | Times Cited: 72
Application of power ultrasound for plant protein extraction, modification and allergen reduction – A review
Animesh Singh Sengar, Nirmal Thirunavookarasu, Pintu Choudhary, et al.
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100219-100219
Open Access | Times Cited: 61
Animesh Singh Sengar, Nirmal Thirunavookarasu, Pintu Choudhary, et al.
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100219-100219
Open Access | Times Cited: 61
Developments in Plant Proteins Production for Meat and Fish Analogues
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2966-2966
Open Access | Times Cited: 31
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2966-2966
Open Access | Times Cited: 31
Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs
Taha Mehany, Shahida Anusha Siddiqui, Babatunde Olawoye, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7237-7267
Closed Access | Times Cited: 27
Taha Mehany, Shahida Anusha Siddiqui, Babatunde Olawoye, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7237-7267
Closed Access | Times Cited: 27
Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits
Ahmed K. Rashwan, Ahmed I. Osman, Asem Mahmoud Abdelshafy, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 4, pp. 667-694
Open Access | Times Cited: 26
Ahmed K. Rashwan, Ahmed I. Osman, Asem Mahmoud Abdelshafy, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 4, pp. 667-694
Open Access | Times Cited: 26
Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review
Sodiq Oladimeji Alasi, Mayowa Saheed Sanusi, Musiliu Olushola Sunmonu, et al.
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 101036-101036
Open Access | Times Cited: 14
Sodiq Oladimeji Alasi, Mayowa Saheed Sanusi, Musiliu Olushola Sunmonu, et al.
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 101036-101036
Open Access | Times Cited: 14
The current advances, challenges, and future trends of plant-based yogurt
Jianwei Zang, Bingxu Yan, Haoyun Hu, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104531-104531
Closed Access | Times Cited: 14
Jianwei Zang, Bingxu Yan, Haoyun Hu, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104531-104531
Closed Access | Times Cited: 14
A review of techno-functional properties of legume proteins and their potential for development of new products
Claudia Huamaní-Perales, Julio Vidaurre‐Ruiz, Walter Francisco Salas-Valerio, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 8, pp. 2069-2092
Closed Access | Times Cited: 11
Claudia Huamaní-Perales, Julio Vidaurre‐Ruiz, Walter Francisco Salas-Valerio, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 8, pp. 2069-2092
Closed Access | Times Cited: 11
Enhancement of chickpea protein functionalities through higher-intensity pulsed electric field: insights into protein aggregations and structural changes
Yongxin Teng, Wang Ya-bin, Xindong Xu, et al.
Food Hydrocolloids (2025), pp. 111227-111227
Closed Access | Times Cited: 1
Yongxin Teng, Wang Ya-bin, Xindong Xu, et al.
Food Hydrocolloids (2025), pp. 111227-111227
Closed Access | Times Cited: 1
Plant protein-based Pickering emulsion for the encapsulation and delivery of fat-soluble vitamins: A systematic review
Srishti Upadhyay, Vijay Singh Sharanagat
International Journal of Biological Macromolecules (2025), pp. 141635-141635
Closed Access | Times Cited: 1
Srishti Upadhyay, Vijay Singh Sharanagat
International Journal of Biological Macromolecules (2025), pp. 141635-141635
Closed Access | Times Cited: 1
Recent advances on the impact of novel non-thermal technologies on structure and functionality of plant proteins: A comprehensive review
Dibya Ranjan Dash, Sushil Kumar Singh, Poonam Singha
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 3151-3166
Closed Access | Times Cited: 35
Dibya Ranjan Dash, Sushil Kumar Singh, Poonam Singha
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 3151-3166
Closed Access | Times Cited: 35
In vitro gastro-small intestinal digestion of conventional and mildly processed pea protein ingredients
Andrea Rivera del Rio, Anna Cäcilie Möller, Remko M. Boom, et al.
Food Chemistry (2022) Vol. 387, pp. 132894-132894
Open Access | Times Cited: 32
Andrea Rivera del Rio, Anna Cäcilie Möller, Remko M. Boom, et al.
Food Chemistry (2022) Vol. 387, pp. 132894-132894
Open Access | Times Cited: 32
Formation and structural characteristics of pea globulin amyloid-like fibrils pretreated with low-frequency magnetic field
Qingqing Liu, Yang Qin, Yaru Wang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109331-109331
Closed Access | Times Cited: 21
Qingqing Liu, Yang Qin, Yaru Wang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109331-109331
Closed Access | Times Cited: 21
Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review
Ourania Gouseti, M. E. Larsen, Ashwitha Amin, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2518-2518
Open Access | Times Cited: 20
Ourania Gouseti, M. E. Larsen, Ashwitha Amin, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2518-2518
Open Access | Times Cited: 20
Recent advancement in ultrasound-assisted novel technologies for the extraction of bioactive compounds from herbal plants: a review
Makdud Islam, Santanu Malakar, Madaraboina Venkateswara Rao, et al.
Food Science and Biotechnology (2023) Vol. 32, Iss. 13, pp. 1763-1782
Closed Access | Times Cited: 19
Makdud Islam, Santanu Malakar, Madaraboina Venkateswara Rao, et al.
Food Science and Biotechnology (2023) Vol. 32, Iss. 13, pp. 1763-1782
Closed Access | Times Cited: 19
Effect of microwave and hot air radiofrequency treatments on physicochemical and functional properties of foxtail millet flour and its protein isolate
Madaraboina Venkateswara Rao, C. K. Sunil, Venkatachalapathy Natarajan
Journal of Cereal Science (2023) Vol. 114, pp. 103774-103774
Closed Access | Times Cited: 19
Madaraboina Venkateswara Rao, C. K. Sunil, Venkatachalapathy Natarajan
Journal of Cereal Science (2023) Vol. 114, pp. 103774-103774
Closed Access | Times Cited: 19
Physical Approaches for Modification of Vegan Protein Sources: A Review
Neha Goyal, Rishabh Thakur, Binod Kumar Yadav
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 4405-4428
Closed Access | Times Cited: 7
Neha Goyal, Rishabh Thakur, Binod Kumar Yadav
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 4405-4428
Closed 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
Harsh B. Jadhav, Moumita Das, Arpita Das, et al.
Measurement Food (2024) Vol. 13, pp. 100139-100139
Open Access | Times Cited: 6
Microwave heating in rice and its influence on quality and techno-functional parameters of rice compositional components
Deepak Kumar Verma, Soubhagya Tripathy, Prem Prakash Srivastav
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106030-106030
Closed Access | Times Cited: 6
Deepak Kumar Verma, Soubhagya Tripathy, Prem Prakash Srivastav
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106030-106030
Closed Access | Times Cited: 6
Effects of alkaline and ultrasonication on duckweed (Wolffia arrhiza) protein extracts’ physicochemical and techno-functional properties
Chotika Nitiwuttithorn, Saowakon Wongsasulak, Punchira Vongsawasdi, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 6
Chotika Nitiwuttithorn, Saowakon Wongsasulak, Punchira Vongsawasdi, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 6
