Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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 from plants and fungi
Ute Schweiggert‐Weisz, Peter Eisner, Stephanie Bader‐Mittermaier, et al.
Current Opinion in Food Science (2020) Vol. 32, pp. 156-162
Open Access | Times Cited: 80

Showing 26-50 of 80 citing articles:

Recent patent applications in beverages enriched with plant proteins
Clara Takayama Arbach, Izabel Almeida Alves, Mairim Russo Serafini, et al.
npj Science of Food (2021) Vol. 5, Iss. 1
Open Access | Times Cited: 33
Development of meat analogs: Focus on the current status and challenges of regulatory legislation
Kaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 1006-1029
Closed Access | Times Cited: 25
Advances of Protein Functionalities Through Conjugation of Protein and Polysaccharide
Mahbuba Siddiquy, Yuan JiaoJiao, Mohammad Habibur Rahman, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 8, pp. 2077-2097
Closed Access | Times Cited: 15
A Further Step toward Sustainable Development: The Case of the Edible Mushroom Supply Chain
Rachele De Cianni, Giovanna Cristina Varese, Teresina Mancuso
Foods (2023) Vol. 12, Iss. 18, pp. 3433-3433
Open Access | Times Cited: 12
Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods
Anjelina Sundarsingh, Min Zhang, Arun S. Mujumdar, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 11, pp. 3408-3439
Closed Access | Times Cited: 12
Evaluation of the effect of sesame (Sesamum Indicum L.) protein isolates on the bromatological, textural, and microstructural properties of fresh cheese
Diofanor Acevedo-Correa, Jhon Eduardo Rodríguez-Meza, Carmen Molinares-Brito, et al.
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100691-100691
Open Access
Metabolomics Profiling of Edible Mushrooms: Challenges, Applications, and Future
Aruwa E. Christiana, S’thebe W. Nosipho, Dweba Yamkela, et al.
Reference series in phytochemistry (2025), pp. 1-38
Closed Access
Evaluation of the Gelation Characteristics and Printability of Edible Filamentous Fungi Flours and Protein Extracts
Lauren E. Doyle, Suvro Talukdar, Youling L. Xiong, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 923-923
Open Access
Exploring alternative sources of protein in food: Trends in nutrient and functional features
A I Lara-Parra, Aldahir Alberto Hernández Hernández, Yari Jaguey-Hernández, et al.
Food Research International (2025), pp. 116224-116224
Closed Access
Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas
Sylvie Skalíčková, Andrea Ridošková, Petr Sláma, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 18
Should I Really Pay a Premium for This? Consumer Perspectives on Cultured Muscle, Plant-Based and Fungal-Based Protein as Meat Alternatives
David Dean, Meike Rombach, Frank Vriesekoop, et al.
Journal of International Food & Agribusiness Marketing (2023) Vol. 36, Iss. 3, pp. 502-526
Open Access | Times Cited: 10
Allergenicity of alternative proteins: research hotspots, new findings, evaluation strategies, regulatory status, and future trends: a bibliometric analysis
Peipei Li, Lina Sheng, Yongli Ye, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-12
Closed Access | Times Cited: 3
Opportunities and challenges of plant proteins as functional ingredients for food production
Lara Etzbach, Susanne Naumann‐Gola, Fabian Küllmer, et al.
Proceedings of the National Academy of Sciences (2024) Vol. 121, Iss. 50
Closed Access | Times Cited: 3
Modification of Pea Starch Digestibility through the Complexation with Gallic Acid via High-Pressure Homogenization
Franciene Almeida Villanova, Amy Hui‐Mei Lin
Polymers (2022) Vol. 14, Iss. 13, pp. 2623-2623
Open Access | Times Cited: 14
Scope, nutritional aspects, technology, and consumer preferences toward seafood alternatives
Abhishek Tripathi, Aparna Agarwal
Food Research International (2023) Vol. 168, pp. 112777-112777
Closed Access | Times Cited: 7
Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source
Ku Li, Kaina Qiao, Jian Xiong, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4388-4388
Open Access | Times Cited: 7
Milk proteins: chemistry, functionality and diverse industrial applications
Gulzar Ahmad Nayik, Amir Gull, Lubna Masoodi, et al.
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access | Times Cited: 2
Influence of environmental and genetic factors on food protein quality: current knowledge and future directions
Kamil J Szepe, Paul S. Dyer, Rob Johnson, et al.
Current Opinion in Food Science (2021) Vol. 40, pp. 94-101
Open Access | Times Cited: 13
Emergent Proteins-Based Structures—Prospects towards Sustainable Nutrition and Functionality
Ricardo N. Pereira, Rui M. Rodrigues
Gels (2021) Vol. 7, Iss. 4, pp. 161-161
Open Access | Times Cited: 13
Mycoprotein: A futuristic portrayal
Emma Derbyshire, Tim J. A. Finnigan
Elsevier eBooks (2022), pp. 287-303
Closed Access | Times Cited: 9
Interaction between components of plant-based biopolymer systems
Benjamin Zeeb
Current Opinion in Colloid & Interface Science (2021) Vol. 56, pp. 101524-101524
Closed Access | Times Cited: 12
Fungal-Derived Mycoprotein and Health across the Lifespan: A Narrative Review
Emma Derbyshire
Journal of Fungi (2022) Vol. 8, Iss. 7, pp. 653-653
Open Access | Times Cited: 8
Optimizing protein recovery from plant substrate using ultrafiltration: A case study on wheatgrass
Andreas Huft, Peter A. Engel, Antje van Gemmern, et al.
Journal of Agriculture and Food Research (2023) Vol. 13, pp. 100653-100653
Open Access | Times Cited: 4
Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality
Kun Gao, Fengchao Zha, Jiajia Rao, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 4
Fermotein®: A Novel Versatile Protein- and Fiber-Rich Food Ingredient Based on Fungal Fermentation
Wilhelmus Theodorus Antonius Maria de Laat, Kirsten Catharina Christina Knobel, Maloe Kleine Haar
Elsevier eBooks (2024), pp. 567-579
Closed Access | Times Cited: 1

Scroll to top