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:
On the foaming properties of plant proteins: Current status and future opportunities
Luca Amagliani, Juliana V.C. Silva, Maxime Saffon, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 261-272
Closed Access | Times Cited: 108
Luca Amagliani, Juliana V.C. Silva, Maxime Saffon, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 261-272
Closed Access | Times Cited: 108
Showing 26-50 of 108 citing articles:
Structural and Functional Properties of Kabuli Chickpea Protein as Affected by High Hydrostatic Pressures
Yixiang Xu, Edward Sismour, Ferricia Tucker, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 2, pp. 528-536
Closed Access | Times Cited: 6
Yixiang Xu, Edward Sismour, Ferricia Tucker, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 2, pp. 528-536
Closed Access | Times Cited: 6
Foaming properties of plant protein blends prepared using commercial faba bean and hemp protein concentrates at different faba bean/hemp protein ratios
María Cermeño, Juliana V.C. Silva, Mario Arcari, et al.
LWT (2024) Vol. 198, pp. 115948-115948
Open Access | Times Cited: 6
María Cermeño, Juliana V.C. Silva, Mario Arcari, et al.
LWT (2024) Vol. 198, pp. 115948-115948
Open Access | Times Cited: 6
Synergistic adsorption of surface-active components at the air-liquid interface improves foaming properties of plant-based egg analogues
Z.P. Lu, Pin-Rou Lee, Hongshun Yang
Food Hydrocolloids (2022) Vol. 137, pp. 108414-108414
Closed Access | Times Cited: 23
Z.P. Lu, Pin-Rou Lee, Hongshun Yang
Food Hydrocolloids (2022) Vol. 137, pp. 108414-108414
Closed Access | Times Cited: 23
Reconstituted rice protein：The raw materials, techniques and challenges
Zheng Li, Joe M. Regenstein, Zhongjiang Wang, et al.
Trends in Food Science & Technology (2023) Vol. 133, pp. 267-276
Closed Access | Times Cited: 15
Zheng Li, Joe M. Regenstein, Zhongjiang Wang, et al.
Trends in Food Science & Technology (2023) Vol. 133, pp. 267-276
Closed Access | Times Cited: 15
Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba
Kaelyn Crawford, Catrin Tyl, William L. Kerr
Foods (2023) Vol. 12, Iss. 4, pp. 775-775
Open Access | Times Cited: 15
Kaelyn Crawford, Catrin Tyl, William L. Kerr
Foods (2023) Vol. 12, Iss. 4, pp. 775-775
Open Access | Times Cited: 15
Synergistic effect of pH-shift and controlled heating on improving foaming properties of pea vicilin and its adsorption behavior at the air-water interface
Liuyi Chang, Bingcan Chen, Jiajia Rao
Food Hydrocolloids (2023) Vol. 145, pp. 109022-109022
Closed Access | Times Cited: 14
Liuyi Chang, Bingcan Chen, Jiajia Rao
Food Hydrocolloids (2023) Vol. 145, pp. 109022-109022
Closed Access | Times Cited: 14
Pea protein-quercetin glycoside complexes: Interaction, foaming and emulsifying properties
Min Fu, Qin Geng, Jun Chen, et al.
Journal of Molecular Liquids (2023) Vol. 386, pp. 122487-122487
Closed Access | Times Cited: 13
Min Fu, Qin Geng, Jun Chen, et al.
Journal of Molecular Liquids (2023) Vol. 386, pp. 122487-122487
Closed Access | Times Cited: 13
Effects of Drying Methods on the Physicochemical and Functional Properties of Cinnamomum camphora Seed Kernel Protein Isolate
Mengqiang Ye, Zhixin Wang, Xianghui Yan, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 968-968
Open Access | Times Cited: 5
Mengqiang Ye, Zhixin Wang, Xianghui Yan, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 968-968
Open Access | Times Cited: 5
Formulation of Protein-Rich Chocolate Chip Cookies Using Cricket (Acheta domesticus) Powder
Ricardo S. Alemán, Jhunior Marcía, Shirin Kazemzadeh Pournaki, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3275-3275
Open Access | Times Cited: 19
Ricardo S. Alemán, Jhunior Marcía, Shirin Kazemzadeh Pournaki, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3275-3275
Open Access | Times Cited: 19
Phytochemical characterization of oil and protein fractions isolated from Japanese quince (Chaenomeles japonica) wine by-product
Sana Ben Othman, Uko Bleive, H. Kaldmäe, et al.
LWT (2023) Vol. 178, pp. 114632-114632
Open Access | Times Cited: 12
Sana Ben Othman, Uko Bleive, H. Kaldmäe, et al.
LWT (2023) Vol. 178, pp. 114632-114632
Open Access | Times Cited: 12
Current Status and Nutritional Value of Green Leaf Protein
Connor Balfany, Janelle Gutierrez, Marvin Moncada, et al.
Nutrients (2023) Vol. 15, Iss. 6, pp. 1327-1327
Open Access | Times Cited: 12
Connor Balfany, Janelle Gutierrez, Marvin Moncada, et al.
Nutrients (2023) Vol. 15, Iss. 6, pp. 1327-1327
Open Access | Times Cited: 12
Biochemical insights into tea foam: A comparative study across six categories
Zixin Ni, Wei Chen, Hongjing Pan, et al.
Food Chemistry X (2024) Vol. 23, pp. 101596-101596
Open Access | Times Cited: 4
Zixin Ni, Wei Chen, Hongjing Pan, et al.
Food Chemistry X (2024) Vol. 23, pp. 101596-101596
Open Access | Times Cited: 4
Glucose-induced glycation enhances the foaming properties of Trichosanthes kirilowii seed protein isolate: Insights into structure, interfacial behavior, and proteomics
Dong Peng, Weijuan Huang, Hanxiao Bao, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110444-110444
Closed Access | Times Cited: 4
Dong Peng, Weijuan Huang, Hanxiao Bao, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110444-110444
Closed Access | Times Cited: 4
Development of plant-based egg-white replacer: Improvement of foaming and thermal properties of plant-based proteins
Si-Yeon Kim, Y.S. Jung, Hyuk-Jae Lee, et al.
LWT (2024) Vol. 207, pp. 116611-116611
Open Access | Times Cited: 4
Si-Yeon Kim, Y.S. Jung, Hyuk-Jae Lee, et al.
LWT (2024) Vol. 207, pp. 116611-116611
Open Access | Times Cited: 4
A comprehensive review of processing, functionality, and potential applications of lentil proteins in the food industry
Fatemeh Aghababaei, David Julian McClements, Marc Pignitter, et al.
Advances in Colloid and Interface Science (2024) Vol. 333, pp. 103280-103280
Open Access | Times Cited: 4
Fatemeh Aghababaei, David Julian McClements, Marc Pignitter, et al.
Advances in Colloid and Interface Science (2024) Vol. 333, pp. 103280-103280
Open Access | Times Cited: 4
Effect of amaranth protein isolate and fermentation time on buckwheat sourdough bread
Seung‐Hye Woo, Jiwoong Park, J. M. Sung, et al.
LWT (2025), pp. 117325-117325
Open Access
Seung‐Hye Woo, Jiwoong Park, J. M. Sung, et al.
LWT (2025), pp. 117325-117325
Open Access
Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients
Lorenzo Barozzi, Stella Plazzotta, Ada Nucci, et al.
Current Research in Food Science (2025) Vol. 10, pp. 100971-100971
Open Access
Lorenzo Barozzi, Stella Plazzotta, Ada Nucci, et al.
Current Research in Food Science (2025) Vol. 10, pp. 100971-100971
Open Access
Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance
Huajiang Zhang, Shihui Hua, Mengzhuo Liu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 198-198
Open Access
Huajiang Zhang, Shihui Hua, Mengzhuo Liu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 198-198
Open Access
Barista-Quality Plant-Based Milk for Coffee: A Comprehensive Review of Sensory and Physicochemical Characteristics
Akansha Gupta, Russell Keast, Djin Gie Liem, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 24-24
Open Access
Akansha Gupta, Russell Keast, Djin Gie Liem, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 24-24
Open Access
Physicochemical, structural, foaming, and rheological properties of soybean peptide aggregates obtained from enzymatic by-products
Ziyu Li, Chengpeng Yin, Ying Wang, et al.
Food Hydrocolloids (2025), pp. 111224-111224
Closed Access
Ziyu Li, Chengpeng Yin, Ying Wang, et al.
Food Hydrocolloids (2025), pp. 111224-111224
Closed Access
Dynamic nanostructures at the surface of rising bubbles in amphiphile solutions: Comparison of low-molecular-weight surfactants and proteins
Łukasz Witkowski, Agata Wiertel-Pochopień, Dominik Kosior, et al.
Advances in Colloid and Interface Science (2025) Vol. 340, pp. 103447-103447
Closed Access
Łukasz Witkowski, Agata Wiertel-Pochopień, Dominik Kosior, et al.
Advances in Colloid and Interface Science (2025) Vol. 340, pp. 103447-103447
Closed Access
Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers
Wen‐Chieh Sung, Chengyu Tan, Pei-Hsuan Lai, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 978-978
Open Access
Wen‐Chieh Sung, Chengyu Tan, Pei-Hsuan Lai, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 978-978
Open Access
Enhancement on the solubility of polyploid and diploid rice proteins by enzymatic hydrolysis: From structural and functional characteristics of rice protein hydrolysates
Qiong Li, Meng Niu, Caihua Jia, et al.
International Journal of Biological Macromolecules (2025), pp. 142235-142235
Closed Access
Qiong Li, Meng Niu, Caihua Jia, et al.
International Journal of Biological Macromolecules (2025), pp. 142235-142235
Closed Access
Pulse Proteins: Processing, Nutrition, and Functionality in Foods
Valeria Messina, Daniel J. Skylas, Thomas H. Roberts, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1151-1151
Open Access
Valeria Messina, Daniel J. Skylas, Thomas H. Roberts, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1151-1151
Open Access
Plant-based whipping cream: A promising sustainable alternative to dairy products
Hua Xu, Mingcui Huang, Huilin Huan, et al.
Advances in Colloid and Interface Science (2025), pp. 103494-103494
Closed Access
Hua Xu, Mingcui Huang, Huilin Huan, et al.
Advances in Colloid and Interface Science (2025), pp. 103494-103494
Closed Access
