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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:

Ultrasound Pretreatment Increases the Bioavailability of Dietary Proteins by Dissociating Protein Structure and Composition
Yuanqing He, Chen Min, Shen Lingling, et al.
Food Biophysics (2020) Vol. 15, Iss. 4, pp. 409-415
Closed Access | Times Cited: 35

Showing 1-25 of 35 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
The Effect of Ultrasound Treatment on the Structural and Functional Properties of Tenebrio molitor Myofibrillar Protein
Xiu Wang, Xiangxiang Ni, Chaoyi Duan, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2817-2817
Open Access | Times Cited: 20
Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products
Monika Mieszczakowska‐Frąc, Karolina Celejewska, W. Płocharski
Antioxidants (2021) Vol. 10, Iss. 1, pp. 54-54
Open Access | Times Cited: 96
Enhancement of foaming properties and storage stability of pasteurized liquid egg white through ultrasound modification
Yuanyuan Zhang, Qi Wang, Haobo Jin, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109282-109282
Closed Access | Times Cited: 28
Ultrasound processing for enhanced digestibility of plant proteins
Fatemeh Aghababaei, David Julian McClements, Milad Hadidi
Food Hydrocolloids (2024) Vol. 155, pp. 110188-110188
Open Access | Times Cited: 13
Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health
Nneka Ajomiwe, Mike Boland, Suphat Phongthai, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1771-1771
Open Access | Times Cited: 13
Protein from tiger nut meal extracted by deep eutectic solvent and alkali-soluble acid precipitation: A comparative study on structure, function, and nutrition
Xinyu Jiang, Feng Gao, Yong-Liang Ma, et al.
Food Chemistry (2024) Vol. 452, pp. 139608-139608
Closed Access | Times Cited: 11
The emergence of cancer sono-immunotherapy
Yuqi Yang, Yuan Cheng, Liang Cheng
Trends in Immunology (2024) Vol. 45, Iss. 7, pp. 549-563
Closed Access | Times Cited: 8
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review
Meliza Lindsay Rojas, Mirian T.K. Kubo, Maria Elisa Caetano‐Silva, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 9, pp. 4376-4395
Closed Access | Times Cited: 45
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
Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate
Nitzia Thalía Flores‐Jiménez, José Armando Ulloa, Judith Esmeralda Urías‐Silvas, et al.
Ultrasonics Sonochemistry (2022) Vol. 84, pp. 105976-105976
Open Access | Times Cited: 36
Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins
Sofia Melchior, Martina Moretton, Marilisa Alongi, et al.
Food Research International (2022) Vol. 163, pp. 112147-112147
Closed Access | Times Cited: 36
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
Insight into the effect of ultrasound treatment on the rheological properties of myofibrillar proteins based on the changes in their tertiary structure
Haifeng Wang, Pingya Wang, Qing Shen, et al.
Food Research International (2022) Vol. 157, pp. 111136-111136
Closed Access | Times Cited: 32
Manothermosonication, high-pressure homogenization, and their combinations with pH-shifting improve the techno-functionality and digestibility of hemp protein
Gülşah Karabulut, Ragya Kapoor, Oktay Yemiş, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109661-109661
Closed Access | Times Cited: 19
Exploring the self-assembly journey of oat globulin fibrils: From structural evolution to modified functionality
Jinzhao Xu, Mengqi Tang, Danping Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109587-109587
Closed Access | Times Cited: 16
Physical Approaches for Modification of Vegan Protein Sources: A Review
Neha Goyal, Rishabh Thakur, Binod Kumar Yadav
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 4405-4428
Closed Access | Times Cited: 6
Enhancing the Biological Activities of Food Protein-Derived Peptides Using Non-Thermal Technologies: A Review
Gbemisola J. Fadimu, Thao T. Le, Harsharn Gill, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1823-1823
Open Access | Times Cited: 27
Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review
Muhammad Hussain, Munkh‐Amgalan Gantumur, Muhammad Faisal Manzoor, et al.
Ultrasonics Sonochemistry (2023) Vol. 97, pp. 106464-106464
Open Access | Times Cited: 13
Semiempirical modeling of ultrasound-assisted synthesis
Jiahui Chen, Miao Zhang, Jiale Chai, et al.
Elsevier eBooks (2025), pp. 315-336
Closed Access
Improvement in bioactive, functional, structural and digestibility of potato protein and its fraction patatin via ultra-sonication
Muhammad Altaf Hussain, Abdul Qayum, Xiuxiu Zhang, et al.
LWT (2021) Vol. 148, pp. 111747-111747
Closed Access | Times Cited: 31
Enhancing the Gelation Behavior of Transglutaminase-Induced Soy Protein Isolate(SPI) through Ultrasound-Assisted Extraction
Gaolin Li, Ran Tao, Yufeng Sun, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 738-738
Open Access | Times Cited: 4
Effects of modification on plant protein digestion and absorption
Yuxiang Wang, Zhaojun Zheng, Yuanfa Liu
Food Bioscience (2024), pp. 105761-105761
Closed Access | Times Cited: 4
Unraveling the nutritional potential of millet by-products through extraction of high value compounds for the development of novel food products
Ravinderjit Kaur, Neha Goyal, Gaurav Panesar, et al.
Food Chemistry (2025) Vol. 472, pp. 142983-142983
Closed Access
The Preparation, Antioxidant Activity Evaluation, and Iron-Deficient Anemic Improvement of Oat (Avena sativa L.) Peptides–Ferrous Chelate
Yuanqing He, Yang Pengyao, Ding Yangyang, et al.
Frontiers in Nutrition (2021) Vol. 8
Open Access | Times Cited: 20
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