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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:

Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins
Simon M. Loveday
Annual Review of Food Science and Technology (2019) Vol. 10, Iss. 1, pp. 311-339
Closed Access | Times Cited: 233

Showing 1-25 of 233 citing articles:

Food protein amyloid fibrils: Origin, structure, formation, characterization, applications and health implications
Yiping Cao, Raffaele Mezzenga
Advances in Colloid and Interface Science (2019) Vol. 269, pp. 334-356
Closed Access | Times Cited: 455
The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
David Julian McClements, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 4049-4100
Closed Access | Times Cited: 386
Insects as food and feed, a new emerging agricultural sector: a review
A. van Huis
Journal of Insects as Food and Feed (2019) Vol. 6, Iss. 1, pp. 27-44
Closed Access | Times Cited: 366
Food proteins from animals and plants: Differences in the nutritional and functional properties
Li Day, Julie A. Cakebread, Simon M. Loveday
Trends in Food Science & Technology (2021) Vol. 119, pp. 428-442
Open Access | Times Cited: 358
A brief review of the science behind the design of healthy and sustainable plant-based foods
David Julian McClements, Lutz Großmann
npj Science of Food (2021) Vol. 5, Iss. 1
Open Access | Times Cited: 238
Emergent food proteins – Towards sustainability, health and innovation
Luiz Henrique Fasolin, Ricardo N. Pereira, Ana C. Pinheiro, et al.
Food Research International (2019) Vol. 125, pp. 108586-108586
Open Access | Times Cited: 228
Plant Proteins for Future Foods: A Roadmap
Shaun Yong Jie Sim, Akila SRV, Jie Hong Chiang, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1967-1967
Open Access | Times Cited: 219
Functional Performance of Plant Proteins
Kai Kai, Maija Greis, Jiakai Lu, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 594-594
Open Access | Times Cited: 202
Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies
Xiaonan Sui, Tianyi Zhang, Lianzhou Jiang
Annual Review of Food Science and Technology (2020) Vol. 12, Iss. 1, pp. 119-147
Open Access | Times Cited: 200
Pulsed electric field: A potential alternative towards a sustainable food processing
Rai Naveed Arshad, Zulkurnain Abdul‐Malek, Ume Roobab, et al.
Trends in Food Science & Technology (2021) Vol. 111, pp. 43-54
Closed Access | Times Cited: 199
Grains – a major source of sustainable protein for health
Kaisa Poutanen, Anna Kårlund, Carlos Gómez-Gallego, et al.
Nutrition Reviews (2021) Vol. 80, Iss. 6, pp. 1648-1663
Open Access | Times Cited: 173
Molecular dynamics simulation of the interaction of food proteins with small molecules
Xia Hu, Zhen Zeng, Jing Zhang, et al.
Food Chemistry (2022) Vol. 405, pp. 134824-134824
Closed Access | Times Cited: 139
Insects as an Alternative Protein Source
Andrea M. Liceaga, José E. Aguilar-Toalá, Belinda Vallejo‐Córdoba, et al.
Annual Review of Food Science and Technology (2021) Vol. 13, Iss. 1, pp. 19-34
Closed Access | Times Cited: 110
Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foods
Hualu Zhou, Xiaoyan Hu, Xiaoke Xiang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108909-108909
Closed Access | Times Cited: 51
Moisture loss inhibition with biopolymer films for preservation of fruits and vegetables: A review
Kai Chen, Runmiao Tian, Jun Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130337-130337
Open Access | Times Cited: 25
Microwave heat-induced aggregation behavior of fish myofibrillar protein: New insights from nano- and micro-structural observation
Xidong Jiao, Xingying Li, Nana Zhang, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109747-109747
Closed Access | Times Cited: 22
Investigating Changes in the Physicochemical and Structural–Functional Properties of Soybean Milk Under an Industry-Scale Microfluidization System
Mutai Bao, Jie Wang, Yan Zeng, et al.
Food and Bioprocess Technology (2025)
Closed Access | Times Cited: 2
Measuring Protein Content in Food: An Overview of Methods
María Hayes
Foods (2020) Vol. 9, Iss. 10, pp. 1340-1340
Open Access | Times Cited: 117
High-Pressure Homogenization: Principles and Applications Beyond Microbial Inactivation
Rachel Levy, Zoya Okun, Avi Shpigelman
Food Engineering Reviews (2020) Vol. 13, Iss. 3, pp. 490-508
Closed Access | Times Cited: 116
The periodic table of the elements of green and sustainable chemistry
Paul T. Anastas, Julie B. Zimmerman
Green Chemistry (2019) Vol. 21, Iss. 24, pp. 6545-6566
Closed Access | Times Cited: 111
Foxtail millet: a potential crop to meet future demand scenario for alternative sustainable protein
Niharika Sachdev, Sangeeta Goomer, Laishram Rajendrakumar Singh
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 3, pp. 831-842
Closed Access | Times Cited: 110
Design future foods using plant protein blends for best nutritional and technological functionality
Luis Jiménez‐Munoz, Guilherme M. Tavares, Milena Corredig
Trends in Food Science & Technology (2021) Vol. 113, pp. 139-150
Closed Access | Times Cited: 102
Valorization of fisheries by-products: Challenges and technical concerns to food industry
Asad Nawaz, Engpeng Li, Sana Irshad, et al.
Trends in Food Science & Technology (2020) Vol. 99, pp. 34-43
Closed Access | Times Cited: 99
Modification of food macromolecules using dynamic high pressure microfluidization: A review
Xiaojuan Guo, Mingshun Chen, Yuting Li, et al.
Trends in Food Science & Technology (2020) Vol. 100, pp. 223-234
Closed Access | Times Cited: 99
Plant protein ingredients with food functionality potential
Simon M. Loveday
Nutrition Bulletin (2020) Vol. 45, Iss. 3, pp. 321-327
Closed Access | Times Cited: 98
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