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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:

Allergenicity reduction and rheology property of Lactobacillus‐fermented soymilk
Jiaheng Xia, Qinqin Zu, Anshu Yang, et al.
Journal of the Science of Food and Agriculture (2019) Vol. 99, Iss. 15, pp. 6841-6849
Closed Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects
Eliza Knez, Kornelia Kadac-Czapska, Małgorzata Grembecka
Life (2023) Vol. 13, Iss. 3, pp. 655-655
Open Access | Times Cited: 48
Effect of processing on soybean allergens and their allergenicity
Xiaowen Pi, Yuxue Sun, Guiming Fu, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 316-327
Closed Access | Times Cited: 90
Antioxidant effect of Lactobacillus fermentum HFY02-fermented soy milk on D-galactose-induced aging mouse model
Tiantian Hu, Rui Chen, Yu Qian, et al.
Food Science and Human Wellness (2022) Vol. 11, Iss. 5, pp. 1362-1372
Open Access | Times Cited: 41
Recent advances in alleviating food allergenicity through fermentation
Xiaowen Pi, Yili Yang, Yuxue Sun, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 26, pp. 7255-7268
Closed Access | Times Cited: 54
Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model
Qiaoling Lu, LingLing Zuo, Zhihua Wu, et al.
Food Chemistry (2021) Vol. 366, pp. 130569-130569
Closed Access | Times Cited: 54
A new method to reduce allergenicity by improving the functional properties of soybean 7S protein through covalent modification with polyphenols
Lin Xiao, Liying Ye, Kan He, et al.
Food Chemistry (2021) Vol. 373, pp. 131589-131589
Closed Access | Times Cited: 48
Roles of fermented plant-, dairy- and meat-based foods in the modulation of allergic responses
Muhamad Hafiz Abd Rahim, Nur Hazlin Hazrin-Chong, Hanis Hazeera Harith, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 3, pp. 691-701
Open Access | Times Cited: 29
Effects of thermal sterilization on the allergenicity of soybeans
Xiaowen Pi, Yuxue Sun, Xin Guo, et al.
LWT (2021) Vol. 154, pp. 112678-112678
Open Access | Times Cited: 36
Diversity and dynamics of microbial population during fermentation of gray sufu and their correlation with quality characteristics
Siqi Ding, Meng Tian, Yang Liu, et al.
LWT (2023) Vol. 180, pp. 114711-114711
Open Access | Times Cited: 13
Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
Natalia Drabińska, Anna Maria Ogrodowczyk
Polish Journal of Food and Nutrition Sciences (2021), pp. 107-134
Open Access | Times Cited: 27
Effects of lactiplantibacillus plantarum X7021 on physicochemical properties, purines, isoflavones and volatile compounds of fermented soymilk
Lei Du, Kum-Song Ro, Yiji Zhang, et al.
Process Biochemistry (2021) Vol. 113, pp. 150-157
Closed Access | Times Cited: 27
Current insights into heat treatment for improving functionalities of soy protein: A review
Simin Chen, Wenjuan Jiao, Jianfeng Wu
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Allergenicity of Alternative Proteins: Reduction Mechanisms and Processing Strategies
Deniz Günal‐Köroğlu, Gülşah Karabulut, Gülay Özkan, et al.
Journal of Agricultural and Food Chemistry (2025)
Open Access
Texture-Modified Soy Protein Gels Using Transglutaminase and Agar for Elderly Dysphagia Management
Puchcharin Paleekui, Benjamard Rattanamato, Nattapong Kanha, et al.
Gels (2025) Vol. 11, Iss. 4, pp. 303-303
Open Access
Harmful compounds of soy milk: characterization and reduction strategies
Neda Mollakhalili‐Meybodi, Masoumeh Arab, Leila Zare
Journal of Food Science and Technology (2021) Vol. 59, Iss. 10, pp. 3723-3732
Open Access | Times Cited: 24
Localization of G1A1a Allergenic Domain Destroyed by Thermal Processing
Tianjiao Shui, Yang Fu, Yuying Duan, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 17, pp. 9947-9954
Closed Access | Times Cited: 3
Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties
Z. Z. Xing, Jiayu Zhang, Fangxiao Lou, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110729-110729
Closed Access | Times Cited: 3
Assessment of the effect of lactic acid fermentation on the gastroduodenal digestibility and immunoglobulin E binding capacity of soy proteins via an in vitro dynamic gastrointestinal digestion model
Jin Huang, Zhen Liu, Xin Rui, et al.
Food & Function (2020) Vol. 11, Iss. 12, pp. 10467-10479
Closed Access | Times Cited: 25
Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved Soybeans through Proteomic Approaches
Xiaowen Pi, Yuxue Sun, Xiaomin Deng, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 479-479
Open Access | Times Cited: 14
Assessment of Intestinal Immunity and Permeability of Broilers on Partial Replacement Diets of Two-Stage Fermented Soybean Meal by Bacillus velezensis and Lactobacillus brevis ATCC 367
C. F. Tsai, Li‐Jen Lin, Chao Humg Wang, et al.
Animals (2021) Vol. 11, Iss. 8, pp. 2336-2336
Open Access | Times Cited: 18
Core fucosylation of maternal milk N-glycans imparts early-life immune tolerance through gut microbiota-dependent regulation in RORγt+ Treg cells
Yuyuan Li, Xixi Ning, Zihui Zhao, et al.
Food & Function (2024) Vol. 15, Iss. 8, pp. 4140-4153
Closed Access | Times Cited: 2
Effect of different strains on quality characteristics of soy yogurt: Physicochemical, nutritional, safety features, sensory, and formation mechanism
Shuying Li, Miao Hu, Wei Wen, et al.
Food Chemistry X (2024) Vol. 22, pp. 101359-101359
Open Access | Times Cited: 2
The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during Storage
Lina Zong, Maolin Lu, Wen-Qiong Wang, et al.
Fermentation (2022) Vol. 8, Iss. 12, pp. 668-668
Open Access | Times Cited: 10
Characterization of fermented soymilk by Schleiferilactobacillus harbinensis M1, based on the whole-genome sequence and corresponding phenotypes
Yin Zheng, Li Li, Zekun Jin, et al.
LWT (2021) Vol. 144, pp. 111237-111237
Closed Access | Times Cited: 13
Construction of hypoallergenic microgel by soy major allergen β-conglycinin through enzymatic hydrolysis and lactic acid bacteria fermentation
Yumeng Fu, Xinran Guo, Wei Li, et al.
Food Research International (2023) Vol. 175, pp. 113733-113733
Closed Access | Times Cited: 5
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