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OpenAlex Citation Counts

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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:

Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization
Roshema Mel, Maneka Malalgoda
Cereal Chemistry (2021) Vol. 99, Iss. 1, pp. 21-36
Closed Access | Times Cited: 44

Showing 1-25 of 44 citing articles:

Oat: Current state and challenges in plant-based food applications
Zhen Yang, Chong Xie, Yulong Bao, et al.
Trends in Food Science & Technology (2023) Vol. 134, pp. 56-71
Closed Access | Times Cited: 65
Structure–functionality relationship and modification strategies of oat protein: Challenges and opportunities
Runnan Li, Alma D. True, Sha Lei, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 2
Oat protein: Review of structure-function synergies with other plant proteins
Jennifer McLauchlan, Arwen I. I. Tyler, Buddhapriya Chakrabarti, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110139-110139
Open Access | Times Cited: 14
Utilization of cereal-based protein ingredients in food applications
Sachini Chamathka Senarathna, Roshema Mel, Maneka Malalgoda
Journal of Cereal Science (2024) Vol. 116, pp. 103867-103867
Closed Access | Times Cited: 13
Effect of dynamic high-pressure microfluidization on physicochemical, structural, and functional properties of oat protein isolate
Miaomiao Cheng, Yanan Li, Xiaohu Luo, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 82, pp. 103204-103204
Closed Access | Times Cited: 33
Dietary-Nutraceutical Properties of Oat Protein and Peptides
Hamad Rafique, Rui Dong, Xiaolong Wang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 32
Enhancing the storage stability and shelf-life of plant-based Pickering emulsions through emulgel formation
Kirti Rawal, Yu‐Min Wang, Pratheep K. Annamalai, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 97, pp. 103795-103795
Open Access | Times Cited: 6
Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?
Deju Zhang, Kai Jiang, Hui Luo, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 15
Oat Milk By-Product: A Review of Nutrition, Processing and Applications of Oat Pulp
Quan V. Vuong, Mau Dinh Le, Christian Hermansen
Food Reviews International (2025), pp. 1-38
Open Access
Coupling proteomics and lipidomics for insights into regulation of oat (Avena sativa) grain lipid synthesis
Wai C. D. Lau, Leigh Donnellan, John C. Harris, et al.
Food Chemistry (2025) Vol. 478, pp. 143644-143644
Closed Access
TKSF-KAN: Transformer-enhanced oat yield modeling and transferability across major oat-producing regions in China using UAV multisource data
Pengpeng Zhang, Bing Lu, Jiali Shang, et al.
ISPRS Journal of Photogrammetry and Remote Sensing (2025) Vol. 224, pp. 166-186
Closed Access
Ultrasound-assisted modification of oat protein isolates: Structural and functional enhancements
Hamad Rafique, Pai Peng, Xinzhong Hu, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107204-107204
Open Access | Times Cited: 4
Deep eutectic system enhanced oat protein extraction
Wuxia Ge, Zhixin Xiao, Xinru Ding, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
Protein extraction from oat: isoelectric precipitation and water-based extraction
Sandie Ha, Wouter J.C. de Bruijn, Gijs J.C. Vreeke, et al.
Future Foods (2025), pp. 100591-100591
Open Access
Fabrication, characterization, and application of soluble oat-soybean protein and oat-pea protein composites prepared using an alkaline-thermal treatment
Qunli Rao, Jun Chen, David Julian McClements, et al.
LWT (2025), pp. 117655-117655
Open Access
Pickering emulsions with controllable rheological properties stabilized by oat globulin at different pH levels
Jing Wang, Cheng Yang, Jianzhong Jiang
Colloids and Surfaces A Physicochemical and Engineering Aspects (2025), pp. 136694-136694
Closed Access
Influence of Production Technology Intensity on the Yield and Amino Acid Profile of the Grain Protein of Different Sowing Oat (Avena sativa L.) Cultivars
Alicja Sułek, G. Cacak-Pietrzak, Marcin Różewicz, et al.
Agronomy (2025) Vol. 15, Iss. 4, pp. 803-803
Open Access
Self-assembly of oat proteins into various colloidal states as function of the NaCl concentration and pH
Arno G.B. Wouters, Taco Nicolaï
Food Hydrocolloids (2023) Vol. 149, pp. 109603-109603
Open Access | Times Cited: 10
Ball milling alters the extractability and colloidal state of oat proteins
Frederik Janssen, Eline Lambrechts, Ines Pynket, et al.
Journal of Cereal Science (2023) Vol. 112, pp. 103725-103725
Open Access | Times Cited: 9
Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review
Da Young Lee, Seung Yun Lee, Seung Hyeon Yun, et al.
Food Science of Animal Resources (2023) Vol. 44, Iss. 1, pp. 1-18
Open Access | Times Cited: 9
Effects of protein morphological structures on the cereal processing, sensorial property and starch digestion: a review
Jiali Hu, Ling Zhu, Xianting Yin, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access | Times Cited: 3
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
Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates
Sara M. Gaber, Dejan Knezevic, Cátia Saldanha do Carmo, et al.
Applied Sciences (2023) Vol. 13, Iss. 22, pp. 12354-12354
Open Access | Times Cited: 7
Alternative Protein Sources of The Future: Plants
Selen SEYHAN, Emine Nakilcioğlu, Semih Ötleş
Düzce Üniversitesi Bilim ve Teknoloji Dergisi (2024) Vol. 12, Iss. 1, pp. 153-174
Open Access | Times Cited: 2
Oat protein modulates cholesterol metabolism and improves cardiac systolic function in high fat, high sucrose fed rats
Jenny Bouchard, Pema Raj, Liping Yu, et al.
Applied Physiology Nutrition and Metabolism (2024) Vol. 49, Iss. 6, pp. 738-750
Closed Access | Times Cited: 2
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