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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:

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: 13

Showing 13 citing articles:

Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry
Jiayue Tang, Dan Yao, Shuaibo Xia, et al.
Food Chemistry X (2024) Vol. 23, pp. 101540-101540
Open Access | Times Cited: 10
Unveiling the potential of bean proteins: Extraction methods, functional and structural properties, modification techniques, physiological benefits, and diverse food applications
Debojit Baidya Choudhury, Khalid Gul, Rachna Sehrawat, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139578-139578
Closed Access
Dynamic Evolution of Mung Bean Protein in Alkaline Solutions: Unravelling Vicilin Function Through Molecular Simulation
Afsaneh Taheri, Fatin Natasha Binte Abdul Halim, Juan Du
Food Frontiers (2025)
Open Access
Potential plant proteins for functional food ingredients: Composition, utilization and its challenges
Paul Ndubuisi Anyiam, Suphat Phongthai, Lutz Großmann, et al.
NFS Journal (2025), pp. 100216-100216
Open Access
Improving the Nutritional Quality of Instant Noodles Made From Wheat Flour Using Dry and Wet Fractionated Mungbean Protein Ingredients
Daniel J. Skylas, Chris Whiteway, Tamsyn M. Uren Webster, et al.
Cereal Chemistry (2025)
Open Access
Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients
Daniel J. Skylas, Chris Whiteway, Joel B. Johnson, et al.
Cereal Chemistry (2024) Vol. 101, Iss. 4, pp. 720-738
Open Access | Times Cited: 2
Natural Food Components as Biocompatible Carriers: A Novel Approach to Glioblastoma Drug Delivery
Arunraj Tharamelveliyil Rajendran, Anoop Narayanan Vadakkepushpakath
Foods (2024) Vol. 13, Iss. 17, pp. 2812-2812
Open Access | Times Cited: 2
Recent advances in mung bean protein: From structure, function to application
Zhilian Huang, Yan Li, Mingcong Fan, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133210-133210
Closed Access | Times Cited: 1
Enhancing whipped cream anti-freeze properties: A dual plant system with aquafaba and mung bean protein
Yan Zhan, Lai Wei, Tianai Ge, et al.
Food Hydrocolloids (2024), pp. 110700-110700
Closed Access | Times Cited: 1
Morpho-biochemical and Molecular Characterization of New Mung Bean [Vigna radiata (L.) Wilczek] Landraces for Cercospora Leaf Spot (CLS) Disease Resistance
Subhashree Pattnaik, Jyoti Prakash Sahoo, Manaswini Mahapatra, et al.
Physiological and Molecular Plant Pathology (2024) Vol. 134, pp. 102448-102448
Closed Access | Times Cited: 1
Pulse Proteins and Their Hydrolysates: A Comprehensive Review of Their Beneficial Effects on Metabolic Syndrome and the Gut Microbiome
Lingyu Hong, Linlin Fan, Junchao Wu, et al.
Nutrients (2024) Vol. 16, Iss. 12, pp. 1845-1845
Open Access
The Potential Application of Mung Bean (Vigna radiata L.) Protein in Plant‐Based Food Analogs: A Review
Mohammad Tarahi
Legume Science (2024) Vol. 6, Iss. 4
Open Access
Overlapping Transcriptome Alterations Reveal the Mechanism of Interaction between Selenium and Zinc and Their Common Effect on Essential Nutrient Metabolism in Mung Bean (Vigna radiata L.)
Ruipu Zhang, Kexin Wang, Jindong Liu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 45, pp. 25423-25435
Closed Access
Fabrication of mung bean protein isolate nanofibrils and calcium ions induced hydrogels
Yupeng Qi, Qihui Liu, Dongxu Wang, et al.
LWT (2024) Vol. 213, pp. 117045-117045
Open Access
Exploring sustainable future protein sources
Yu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 81-108
Open Access
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