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:
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: 98
Xiaojuan Guo, Mingshun Chen, Yuting Li, et al.
Trends in Food Science & Technology (2020) Vol. 100, pp. 223-234
Closed Access | Times Cited: 98
Showing 26-50 of 98 citing articles:
Effects of industrial-scale, ultrahigh-pressure microfluidizer on microorganisms, active proteins, physical properties, and lipids of cow's milk
Shi‐Yi Wei, Weicang Qiao, Baoyu Yang, et al.
International Dairy Journal (2025), pp. 106205-106205
Closed Access
Shi‐Yi Wei, Weicang Qiao, Baoyu Yang, et al.
International Dairy Journal (2025), pp. 106205-106205
Closed Access
Effects of Different Pretreatments on Wheat Bran and Its Arabinoxylan Obtained by Sequential Extraction with Dilute Alkali and Alkali–Urea Mixture
Axiang Liu, Shengjie Zhang, Wentao Wang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 696-696
Open Access
Axiang Liu, Shengjie Zhang, Wentao Wang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 696-696
Open Access
Toward improving the rehydration of dairy powders: A comprehensive review of applying physical technologies
Jinbo Ren, Minjie Liao, Yinning Qian, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Jinbo Ren, Minjie Liao, Yinning Qian, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
A concise review of millet milk development
Meena Nagarajan, N. U. Sruthi, Pramesh Dhungana, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Open Access
Meena Nagarajan, N. U. Sruthi, Pramesh Dhungana, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Open Access
Advances in High-Pressure Homogenization for Plant Proteins: Enhancing Techno-Functional Properties and Bioactive Peptide Release
Ludmilla de Carvalho Oliveira, Laura Suemitsu, Fabiana Helen Santos, et al.
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
Ludmilla de Carvalho Oliveira, Laura Suemitsu, Fabiana Helen Santos, et al.
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
Effects of dynamic high-pressure microfluidization on the physicochemical, structural and functional characteristics of Eucommia ulmoides Oliv. seed meal proteins
Zhenzhen Ge, Yuanyuan Zhang, Xueyuan Jin, et al.
LWT (2020) Vol. 138, pp. 110766-110766
Closed Access | Times Cited: 36
Zhenzhen Ge, Yuanyuan Zhang, Xueyuan Jin, et al.
LWT (2020) Vol. 138, pp. 110766-110766
Closed Access | Times Cited: 36
Characteristics of rice dreg protein isolate treated by high-pressure microfluidization with and without proteolysis
Liqiong Zhang, Xian-Xin Chen, Yong Wang, et al.
Food Chemistry (2021) Vol. 358, pp. 129861-129861
Closed Access | Times Cited: 32
Liqiong Zhang, Xian-Xin Chen, Yong Wang, et al.
Food Chemistry (2021) Vol. 358, pp. 129861-129861
Closed Access | Times Cited: 32
Processing technologies for improved digestibility of milk proteins
Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 1-16
Closed Access | Times Cited: 30
Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 1-16
Closed Access | Times Cited: 30
Comprehensive review on potential applications of microfluidization in food processing
Anit Kumar, Atul Dhiman, Rajat Suhag, et al.
Food Science and Biotechnology (2021) Vol. 31, Iss. 1, pp. 17-36
Open Access | Times Cited: 30
Anit Kumar, Atul Dhiman, Rajat Suhag, et al.
Food Science and Biotechnology (2021) Vol. 31, Iss. 1, pp. 17-36
Open Access | Times Cited: 30
Microfluidization: A promising food processing technology and its challenges in industrial application
Yuting Li, Lizhen Deng, Taotao Dai, et al.
Food Control (2021) Vol. 137, pp. 108794-108794
Closed Access | Times Cited: 30
Yuting Li, Lizhen Deng, Taotao Dai, et al.
Food Control (2021) Vol. 137, pp. 108794-108794
Closed Access | Times Cited: 30
Whole peanut milk prepared by an industry-scale microfluidization system: Physical stability, microstructure, and flavor properties
Taotao Dai, Xixiang Shuai, Jun Chen, et al.
LWT (2022) Vol. 171, pp. 114140-114140
Open Access | Times Cited: 21
Taotao Dai, Xixiang Shuai, Jun Chen, et al.
LWT (2022) Vol. 171, pp. 114140-114140
Open Access | Times Cited: 21
High-pressure microfluidization of whey proteins: Impact on protein structure and ability to bind and protect lutein
Danilo C. Vidotto, Raphaela Araújo Mantovani, Guilherme M. Tavares
Food Chemistry (2022) Vol. 382, pp. 132298-132298
Closed Access | Times Cited: 20
Danilo C. Vidotto, Raphaela Araújo Mantovani, Guilherme M. Tavares
Food Chemistry (2022) Vol. 382, pp. 132298-132298
Closed Access | Times Cited: 20
Formulation and characterization of nano-curcumin fortified milk cream powder through microfluidization and spray drying
Kiran Verma, Ayon Tarafdar, Deepak Kumar, et al.
Food Research International (2022) Vol. 160, pp. 111705-111705
Closed Access | Times Cited: 20
Kiran Verma, Ayon Tarafdar, Deepak Kumar, et al.
Food Research International (2022) Vol. 160, pp. 111705-111705
Closed Access | Times Cited: 20
Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization
Sahil Sahil, Mitali Madhumita, Pramod K. Prabhakar, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 9, pp. 2734-2759
Closed Access | Times Cited: 20
Sahil Sahil, Mitali Madhumita, Pramod K. Prabhakar, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 9, pp. 2734-2759
Closed Access | Times Cited: 20
Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice
Zhiwei Zhang, Meiyue Zhang, Zhenhong Gao, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2125-2125
Open Access | Times Cited: 4
Zhiwei Zhang, Meiyue Zhang, Zhenhong Gao, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2125-2125
Open Access | Times Cited: 4
Dynamic high‐pressure microfluidization for the extraction and processing of polysaccharides: a focus on some foods and by‐products
Yang Zhang, Jingchun Yang, Ling Yang, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Yang Zhang, Jingchun Yang, Ling Yang, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Structural and Functional Enhancement of Guar Meal Protein Concentrate Using High-Pressure Microfluidization
Helena Jojo, Geetarani Loushigam, Mudit Bajaj, et al.
ACS Food Science & Technology (2025)
Closed Access
Helena Jojo, Geetarani Loushigam, Mudit Bajaj, et al.
ACS Food Science & Technology (2025)
Closed Access
Formation and structural dynamics of Lotus seed starch-linolenic acid complexes under high pressure microfluidization and their evolution during simulated gastrointestinal digestion
Lu Liu, Qi Lin, Yixiang Zhang, et al.
Food Chemistry (2025), pp. 144400-144400
Closed Access
Lu Liu, Qi Lin, Yixiang Zhang, et al.
Food Chemistry (2025), pp. 144400-144400
Closed Access
Structure and physicochemical properties of starch affected by dynamic pressure treatments: A review
Fan Zhu
Trends in Food Science & Technology (2021) Vol. 116, pp. 639-654
Closed Access | Times Cited: 26
Fan Zhu
Trends in Food Science & Technology (2021) Vol. 116, pp. 639-654
Closed Access | Times Cited: 26
The nutritional and physicochemical properties of whole corn slurry prepared by a novel industry-scale microfluidizer system
Xiaojuan Guo, David Julian McClements, Jun Chen, et al.
LWT (2021) Vol. 144, pp. 111096-111096
Closed Access | Times Cited: 24
Xiaojuan Guo, David Julian McClements, Jun Chen, et al.
LWT (2021) Vol. 144, pp. 111096-111096
Closed Access | Times Cited: 24
Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review
Jiayin Pan, Zhaoli Zhang, Benjamin Kumah Mintah, et al.
Journal of Food Process Engineering (2022) Vol. 45, Iss. 4
Closed Access | Times Cited: 17
Jiayin Pan, Zhaoli Zhang, Benjamin Kumah Mintah, et al.
Journal of Food Process Engineering (2022) Vol. 45, Iss. 4
Closed Access | Times Cited: 17
Changes in the physicochemical, structural and emulsifying properties of chicken myofibrillar protein via microfluidization
Keying Han, Xiao Feng, Yuling Yang, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 83, pp. 103236-103236
Closed Access | Times Cited: 16
Keying Han, Xiao Feng, Yuling Yang, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 83, pp. 103236-103236
Closed Access | Times Cited: 16
Physicochemical, structural, and functional properties of microfluidic modified dietary fiber from fresh corn bracts
Ningning Geng, Hongjuan Wang, Yan Zhang, et al.
Journal of Cereal Science (2023) Vol. 112, pp. 103731-103731
Closed Access | Times Cited: 9
Ningning Geng, Hongjuan Wang, Yan Zhang, et al.
Journal of Cereal Science (2023) Vol. 112, pp. 103731-103731
Closed Access | Times Cited: 9
Impact of pilot-scale microfluidization on soybean protein structure in powder and solution
Andreea Diana Kerezsi, Nicolas Jacquet, Oana Lelia Pop, et al.
Food Research International (2024) Vol. 188, pp. 114466-114466
Closed Access | Times Cited: 3
Andreea Diana Kerezsi, Nicolas Jacquet, Oana Lelia Pop, et al.
Food Research International (2024) Vol. 188, pp. 114466-114466
Closed Access | Times Cited: 3
Dynamic high pressure microfluidization modified oat dietary fiber: texture modulation and its mechanistic in whole grain oat milk
Ziyue Kang, Ning Meng, Ming Liu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110418-110418
Closed Access | Times Cited: 3
Ziyue Kang, Ning Meng, Ming Liu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110418-110418
Closed Access | Times Cited: 3
