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:

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

Showing 51-75 of 108 citing articles:

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
Black Pea Protein Extraction and Investigation of Physicochemical Characteristics
Zhila Alinaqui, Zahra Emam‐Djomeh, Maryam Salami, et al.
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Research Note: Interactive influence of phytate-phosphorus and phytase on calcium utilization in broiler chickens fed potato protein-based basal diets
Opeadura Timileyin Osunbami, O. Adeola
Poultry Science (2025), pp. 105133-105133
Open Access
Enhancing the Digestibility and Functional Properties of Food Proteins Using Non‐Thermal Plasma
Nikitha Modupalli, Md Mahfuzur Rahman
Sustainable Food Proteins (2025) Vol. 3, Iss. 2
Open Access
Relating the foaming properties of oat proteins to their air-water interfacial characteristics and thin film drainage dynamics
Frederik Janssen, Anton Breugelmans, Deniz Z. Gunes, et al.
Food Hydrocolloids (2025), pp. 111426-111426
Closed Access
Effect of Combined pH-Shifting and High-Intensity Ultrasound Treatment on the Structural, Functional, and Foaming Properties of Tenebrio Molitor Protein
Dongjie Huang, Wenyuan Zhang, Yiyan Liu, et al.
Food Hydrocolloids (2025), pp. 111384-111384
Closed Access
Mimicking the properties of commercial chocolate mousses using plant proteins. Texture, rheology, color and proton mobility
Tomasz Pawel Czaja, Sigrid Nørgaard Beldring, Camille Renaud, et al.
Food Research International (2025), pp. 116450-116450
Closed Access
Enhanced Sludge Foaming and Drying by Neutral Protease: Limited Degradation and Plastein Reactions on the Hydrophilic/Hydrophobic Balance of Solubilized Protein
Cheng Zhao, Min Ruan, Jing Huang, et al.
(2025)
Closed Access
Homogenization improves foaming properties of insoluble pea proteins
Pascal Moll, Hanna Salminen, Elena Griesshaber, et al.
Journal of Food Science (2022) Vol. 87, Iss. 10, pp. 4622-4635
Open Access | Times Cited: 17
Foams based on biosurfactants solutions. Part I. Influence of biosurfactant origin on foaming properties
Marcel Krzan, Anna Drabczyk, Sonia Kudłacik‐Kramarczyk, et al.
Current Opinion in Colloid & Interface Science (2024) Vol. 72, pp. 101821-101821
Closed Access | Times Cited: 3
Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior
Jiayu Zhang, Tianfu Cheng, Mengya Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133315-133315
Closed Access | Times Cited: 3
Modification of plant proteins as alternatives to animal proteins: a review
Sang-Jin Ye, Hyunjin Park, Moo‐Yeol Baik
Food Science and Biotechnology (2024) Vol. 34, Iss. 2, pp. 349-363
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
Stability protection of lutein emulsions by utilizing a functional conjugate of collagen and Lycium barbarum L. leaf flavonoid
Li Ma, Xiaohua Yang, Xue Yang, et al.
Food Research International (2023) Vol. 176, pp. 113775-113775
Open Access | Times Cited: 8
The effect of deamidation and lipids on the interfacial and foaming properties of ultrafiltered oat protein concentrates
Mika Immonen, Angga Chandrakusuma, Sanna Hokkanen, et al.
LWT (2022) Vol. 169, pp. 114016-114016
Open Access | Times Cited: 13
Physicochemical and Sensory Properties of Bahulu and Chocolate Mousse Developed from Canned Pulse and Vegetable Liquids
Floris Donatus, Mohd Dona Bin Sintang, Norliza Julmohammad, et al.
Applied Sciences (2023) Vol. 13, Iss. 7, pp. 4469-4469
Open Access | Times Cited: 7
Liquid Foams: New Insights and Perspectives from Neutron and Synchrotron Scattering Experiments
Leonardo Chiappisi
Current Opinion in Colloid & Interface Science (2024) Vol. 72, pp. 101823-101823
Open Access | Times Cited: 2
Mechanistic insights into the foaming properties of potato proteins based on protein composition, colloidal state, and air-water interfacial properties
Ben Van den Wouwer, Laura Scheldewaert, Kristof Brijs, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110583-110583
Closed Access | Times Cited: 2
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: 2
Foaming properties and sensory acceptance of plant-based beverages as alternatives in the preparation of cappuccino style beverages
Panagiota Zakidou, Evdoxia-Maria Varka, Adamantini Paraskevopoulou
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100623-100623
Closed Access | Times Cited: 12
Oleogels Produced by Indirect Methods
Andrew J. Gravelle, Graziele G. Bovi, Míriam Dupas Hubinger
Springer eBooks (2024), pp. 231-269
Closed Access | Times Cited: 2
Plant-based proteins: advances in their sources, digestive profiles in vitro and potential health benefits
Mengzhuo Li, Liang Zou, Lizhen Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-21
Closed Access | Times Cited: 2
Structural and functional assessment of keratin extracted from chicken feathers using microwave-assisted l-cysteine method
Ziyuan Wang, Baosheng Lu, Nan Xiao, et al.
Food Bioscience (2024) Vol. 61, pp. 104712-104712
Closed Access | Times Cited: 2
Improvement of the production of pequi almond (Caryocar brasiliense Camb.) protein hydrolysates through ultrasound-assisted enzymolysis: Impact on hydrolysis kinetics, structure and functional properties of hydrolysates
Fábio Ribeiro dos Santos, Jeferson Silva Cunha, Flaviana Coelho Pacheco, et al.
Process Biochemistry (2024) Vol. 147, pp. 381-390
Closed Access | Times Cited: 2
Effect of infrared heating on the functional properties of yellow pea and green lentil flours
Emma Laing, Andrea K. Stone, Dai Shi, et al.
Cereal Chemistry (2023) Vol. 100, Iss. 3, pp. 601-613
Closed Access | Times Cited: 6

Scroll to top