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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:

High-pressure homogenization: A potential technique for transforming insoluble pea protein isolates into soluble aggregates
Lijuan Luo, Zhiming Wang, Yuanyuan Deng, et al.
Food Chemistry (2022) Vol. 397, pp. 133684-133684
Closed Access | Times Cited: 47

Showing 26-50 of 47 citing articles:

Effects of electric field intensity regulation on protein aggregation behaviour and foaming property of soybean 7S globulin
Wei‐Ning Wang, Xue Wang, Hairong Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125784-125784
Closed Access | Times Cited: 8
Investigating the thermal stability and calcium resistance of O/W emulsions prepared with glycosylated whey protein hydrolysates modified by different saccharides
C. Shi, Yuanyuan Deng, Zhiming Wang, et al.
Food Chemistry (2024) Vol. 454, pp. 139805-139805
Closed Access | Times Cited: 2
Toward Diverse Plant Proteins for Food Innovation
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 2
Effect of chickpea protein modified with combined heating and high-pressure homogenization on enhancing the gelation of reduced phosphate myofibrillar protein
Yu Wang, Jiale Wang, Ke Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141180-141180
Closed Access | Times Cited: 2
Investigation of Structural Characteristics and Solubility Mechanism of Edible Bird Nest: A Mucin Glycoprotein
Yating Lv, Feifei Xu, Fei Liu, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 688-688
Open Access | Times Cited: 6
The impact of pH shifting combined high-pressure homogenization on structural and functional properties of rice dreg protein
Yueru Wang, Xinhua Liu, Shunjing Luo, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103520-103520
Closed Access | Times Cited: 6
Effect of High-Pressure Homogenization on the Properties and Structure of Cold-Induced Chiba Tofu Gel in Soy Protein Isolate
Li Zheng, Joe M. Regenstein, Zhongjiang Wang
Gels (2024) Vol. 10, Iss. 2, pp. 99-99
Open Access | Times Cited: 1
Solubility, (micro)structure, and in vitro digestion of pea protein dispersions as affected by high pressure homogenization and environmental conditions
J.M. Guevara-Zambrano, Pramit K. Chowdhury, Arno G.B. Wouters, et al.
Food Research International (2024) Vol. 188, pp. 114434-114434
Closed Access | Times Cited: 1
Regulation in protein hydrophobicity via whey protein-zein self-assembly for improving the techno-functional properties of protein
Feng Shao, Yuanlong Zhang, Wan Xia, et al.
Food Chemistry (2024) Vol. 463, pp. 141174-141174
Closed Access | Times Cited: 1
Enhanced O/W emulsifying properties of pea proteins via deamidation: Insights into interfacial behavior
Lijuan Luo, Ping Li, Yuanyuan Deng, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 135794-135794
Closed Access | Times Cited: 1
Modification of protein concentrate from carioca bean (Phaseolus vulgaris L.) by dynamic high-pressure technology: Structural and techno-functional properties
Fabiana Helen Santos, Ludmilla de Carvalho Oliveira, Dirceu de Sousa Melo, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103823-103823
Closed Access | Times Cited: 1
Potential effects of pH changes in the micro-environment during desalination on infant powder: the perspective of pH shift affecting whey protein molecular structure and function
Mengqi Liu, Wen-xiu Zhi, Hongfu Zhao, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110794-110794
Closed Access | Times Cited: 1
High-pressure homogenization assisted pH-shifting modified soybean lipophilic protein interacting with chitosan hydrochloride: double emulsion construction, physicochemical properties, stability, and in vitro digestion analysis
Yiting Gao, Le Chen, Lijia Li, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110834-110834
Closed Access | Times Cited: 1
Disturbing egg yolk protein structure via pH-shifting treatment for interface reorganization: Improving solubility to enhance oil-water interface adsorption and emulsification properties
Yaqin Yang, Haobo Jin, Chen Bao, et al.
Food Chemistry (2024) Vol. 468, pp. 142516-142516
Closed Access | Times Cited: 1
On treatment options to improve the functionality of pea protein
Hannah Chacko Mathew, Woojeong Kim, Yong Wang, et al.
Journal of the American Oil Chemists Society (2023) Vol. 101, Iss. 10, pp. 927-948
Open Access | Times Cited: 2
Exploring the peel ash of musa acuminate as a heterogeneous green catalyst for producing biodiesel from Niger oil: A sustainable and circular bio economic approach
Amit Kumar Rajak, Harikrishna Madiga, Devi Lal Mahato, et al.
Sustainable Chemistry and Pharmacy (2024) Vol. 39, pp. 101622-101622
Closed Access
The Competition between Endogenous Phospholipids and Proteins from Pea Protein Isolate Rules Their Interfacial Properties
Eléna Keuleyan, Jeanne Kergomard, Adeline Boire, et al.
(2024)
Closed Access
Application of legumes in plant-based milk alternatives: a review of limitations and solutions
Xiaoying Xiong, Wendong Wang, Shuang Bi, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access
Effect of high-pressure homogenization treatments on pea proteins gelling properties: a case study on a model spreadable plant-based product
Giulia D’Alessio, Francesco Iervese, Luca Valbonetti, et al.
LWT (2024) Vol. 207, pp. 116627-116627
Open Access
High Pressure Homogenization for Preservation of Liquid Foods- Mechanisms, Molecular Modifications and Recent Developments
R. Pandiselvam, Zeynep Tuğba Özaslan, Prashant Sahni, et al.
Future Foods (2024), pp. 100488-100488
Open Access
Enhancement of the rice protein solubility using industry-scale microfluidization and pH cycling: A mechanistic study
Zhaoying Li, Jun Chen, David Julian McClements, et al.
Food Hydrocolloids (2024), pp. 110844-110844
Closed Access
Enhancing walnut butter with a pea protein isolate-pectin-pterostilbene complex: Physicochemical properties and stability analysis
Zonghui Tang, Pengfei Fang, Yuting Tao, et al.
Food Research International (2024) Vol. 201, pp. 115541-115541
Closed Access
EFFECT OF HIGH-PRESSURE TREATMENT ON THE STABILITY OF QUINOA PROTEIN-CANOLA OIL NANOEMULSIONS IN TERMS OF DROPLET SIZE AND LIPID OXIDATION
Mehmet Murat Ceylan
Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi (2023) Vol. 13, Iss. 1, pp. 298-304
Open Access
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