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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:

Dry bean proteins: Extraction methods, functionality, and application in products for human consumption
Karen Carvalho Ferreira, Juliana Aparecida Correia Bento, Márcio Caliari, et al.
Cereal Chemistry (2021) Vol. 99, Iss. 1, pp. 67-77
Closed Access | Times Cited: 22

Showing 22 citing articles:

Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods
Shima Saffarionpour
Food and Bioprocess Technology (2023) Vol. 17, Iss. 5, pp. 1141-1182
Closed Access | Times Cited: 27
Mushrooms in innovative food products: challenges and potential opportunities as meat substitutes, snacks and functional beverages
Alex Graça Contato, Carlos Adam Conte‐Júnior
Trends in Food Science & Technology (2025), pp. 104868-104868
Closed Access
Promising mung bean proteins and peptides: A comprehensive review of preparation technologies, biological activities, and their potential applications
Dianzhi Hou, Qiqian Feng, Zhitao Niu, et al.
Food Bioscience (2023) Vol. 55, pp. 102972-102972
Closed Access | Times Cited: 19
Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications
Qiqian Feng, Zhitao Niu, Siqi Zhang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 2561-2573
Closed Access | Times Cited: 15
Exploration of Calocybe indica mushroom phenolic acid-kidney bean protein complex: Functional properties, amino acid profiles, in-vitro digestibility, and application in vegan product development
Nikhil Dnyaneshwar Patil, Sweezee Thakur, Aarti Bains, et al.
Food Chemistry (2024) Vol. 460, pp. 140401-140401
Closed Access | Times Cited: 4
Green leaves as a promising source for sustainable food protein: Seeking the productivity-functionality balance
Shachar Heppner, Yoav D. Livney
Trends in Food Science & Technology (2023) Vol. 142, pp. 104207-104207
Closed Access | Times Cited: 11
Legume Protein Extracts: The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development
Chaima Neji, Jyoti Semwal, Mohammad Hassan Kamani, et al.
Processes (2022) Vol. 10, Iss. 12, pp. 2586-2586
Open Access | Times Cited: 18
Common beans as a source of food ingredients: Techno‐functional and biological potential
Arturo Alfaro‐Díaz, Alejandro Escobedo, Diego A. Luna‐Vital, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 2910-2944
Closed Access | Times Cited: 9
Bioactive and health-promoting properties of enzymatic hydrolysates of legume proteins: a review
Seyed Mohammad Taghi Gharibzahedi, Brennan Smith, Zeynep Altıntaş
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 9, pp. 2548-2578
Closed Access | Times Cited: 11
Insight into the Effect of Extraction and Spray Drying Conditions on the Nutritional and Techno-Functional Properties of Legume Protein Powder: A Review
Bertrand Muhoza, Yves Harimana, Eugénie Kayitesi, et al.
Food and Bioprocess Technology (2024)
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
Changes in bioactive properties of dry bean extracts during enzymatic hydrolysis and in vitro digestion steps
Levent Yurdaer Aydemir, Sevgin Dıblan, Havva Aktaş, et al.
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 5, pp. 3682-3698
Closed Access | Times Cited: 9
Protein Hydrolysate from Underutilized Legumes: Unleashing the Potential for Future Functional Foods
A Azman, Nur Suaidah Mohd Isa, Z. Mohd Zin, et al.
Preventive Nutrition and Food Science (2023) Vol. 28, Iss. 3, pp. 209-223
Open Access | Times Cited: 4
Pulses-derived proteins for the plant-based market: opportunities to reduce postharvest loss and waste
Janice Ribeiro Lima, Caroline G. Mellinger
Current Opinion in Biotechnology (2022) Vol. 78, pp. 102820-102820
Closed Access | Times Cited: 6
Effectiveness of Rhizobium tropici sp. Strain UD5 Peat Biofertilizer Inoculant on Growth, Yield, and Nitrogen Concentration of Common Bean
Auges Gatabazi, A.R. Ndhlala, Mireille Asanzi Mvondo-She, et al.
Nitrogen (2024) Vol. 5, Iss. 1, pp. 79-90
Open Access
Investigating the interfacial and bulk rheological properties of emulsions containing dry bean powder
Duygu Aslan Türker, Meryem Göksel Saraç, Mahmut Doğan
European Food Research and Technology (2024) Vol. 250, Iss. 10, pp. 2659-2668
Open Access
Pulse protein: characterization, extraction and functionalities
Tuğba Özdal, Fayrouz Abu-Khalil
Elsevier eBooks (2024), pp. 165-199
Closed Access
Perilla Seed Oil and Protein: Composition, Health Benefits, and Potential Applications in Functional Foods
Lijun Guan, Ling Zhu, Xindi Zhang, et al.
Molecules (2024) Vol. 29, Iss. 22, pp. 5258-5258
Open Access
Purification and Characterization of Pinto Bean Protein Using Membrane Technology
Neda Aliabbasi, Levente L. Diósady, Zahra Emam‐Djomeh
Food Science & Nutrition (2024) Vol. 12, Iss. 12, pp. 10592-10604
Open Access
Lentil Protein
Fatema Hossain Brishti, Tareq Mzek, Nazamid Saari, et al.
(2023), pp. 203-235
Closed Access | Times Cited: 1
Effect of sowing time and fertilizer on the protein content, seed- and protein yield of dry beans (Phaseolus vulgaris L.)
Andrea Györgyiné Kovács, Gabriella Tóth, T. Sipos, et al.
Acta agriculturae Slovenica (2023) Vol. 119, Iss. 4
Open Access | Times Cited: 1
Nutritional composition, anti-nutritional, and technological properties of flours from Brazilian common bean genotypes
Juliana Aparecida Correia Bento, João Victor de Oliveira Pinto, Solange Guidolin Canniatti Brazaca, et al.
Revista Brasileira de Ciências Agrárias - Brazilian Journal of Agricultural Sciences (2023) Vol. 18, Iss. 4, pp. 1-11
Open Access
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