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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:

High-Pressure Homogenization: Principles and Applications Beyond Microbial Inactivation
Rachel Levy, Zoya Okun, Avi Shpigelman
Food Engineering Reviews (2020) Vol. 13, Iss. 3, pp. 490-508
Closed Access | Times Cited: 116

Showing 1-25 of 116 citing articles:

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges
Marco Montemurro, Erica Pontonio, Rossana Coda, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 316-316
Open Access | Times Cited: 173
What is next? the greener future of solid liquid extraction of biobased compounds: Novel techniques and solvents overpower traditional ones
Yannick Patrice Didion, Tjalling Tjalsma, Ziran Su, et al.
Separation and Purification Technology (2023) Vol. 320, pp. 124147-124147
Open Access | Times Cited: 48
Quantitative lipidomic analysis of modified liquid egg: Effects of combined high-pressure homogenization and heat treatment
Gan Hu, Jing Pu, Wenlong Xu, et al.
Poultry Science (2025) Vol. 104, Iss. 3, pp. 104836-104836
Open Access | Times Cited: 2
Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product
Rachel Levy, Zoya Okun, Maya Davidovich‐Pinhas, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106442-106442
Closed Access | Times Cited: 73
Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates
Lan Luo, Lirong Cheng, Ruijia Zhang, et al.
Food Structure (2022) Vol. 32, pp. 100265-100265
Closed Access | Times Cited: 52
Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion
Abdul Qayum, Arif Rashid, Qiufang Liang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4242-4281
Open Access | Times Cited: 39
Developments in Plant Proteins Production for Meat and Fish Analogues
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2966-2966
Open Access | Times Cited: 31
Effects of emulsification factors on the characteristics of crude oil emulsions stabilized by chemical and Biosurfactants: A review
Mohammed K. Al-Sakkaf, Sagheer A. Onaizi
Fuel (2023) Vol. 361, pp. 130604-130604
Closed Access | Times Cited: 28
Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties
Xiaoyun Liu, Xinyue Zhang, Lixian Ding, et al.
Food Research International (2023) Vol. 167, pp. 112658-112658
Closed Access | Times Cited: 23
Spray drying the Pickering emulsions stabilized by chitosan/ovalbumin polyelectrolyte complexes for the production of oxidation stable tuna oil microcapsules
Chunye Gu, Jiaqi Shao, Xueling Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133139-133139
Closed Access | Times Cited: 9
Optimizing polylactic acid: synthesis, properties, and regulatory strategies for food packaging applications
Peng Sun, Kelan Liu, Chunhong Dong, et al.
Frontiers of Chemical Science and Engineering (2025) Vol. 19, Iss. 3
Closed Access | Times Cited: 1
Colored Cellulose Nanoparticles with High Stability and Easily Modified Surface for Accurate and Sensitive Multiplex Lateral Flow Assay
Yichen Tian, Lei Chen, Xiaodi Liu, et al.
ACS Nano (2025)
Closed Access | Times Cited: 1
Future Trends in Food and Dairy Process Engineering and Business: A Comprehensive Exploration
S. S. Yadav, Kambhampati Vivek, Sabyasachi Mishra
Food engineering series (2025), pp. 515-534
Closed Access | Times Cited: 1
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages
Eva Ransmark, Henriette Sørensen, Federico Gómez Galindo, et al.
Food Engineering Reviews (2025)
Open Access | Times Cited: 1
Essential oils-based nano-emulsion system for food safety and preservation: Current status and future prospects
N. S. V. Lakshmayya, Awdhesh Kumar Mishra, Yugal Kishore Mohanta, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 53, pp. 102897-102897
Closed Access | Times Cited: 22
High pressure homogenization – An update on its usage and understanding
Pavan Inguva, Silvia Grasselli, Paul Wan Sia Heng
Process Safety and Environmental Protection (2023) Vol. 202, pp. 284-302
Closed Access | Times Cited: 22
Development of Phytochemical Delivery Systems by Nano-Suspension and Nano-Emulsion Techniques
Guendalina Zuccari, Silvana Alfei
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 12, pp. 9824-9824
Open Access | Times Cited: 18
The effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure
Elien De Laet, Tom Bernaerts, Koen Dewettinck, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109875-109875
Closed Access | Times Cited: 7
The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate
Hani Shkolnikov Lozober, Zoya Okun, Avi Shpigelman
Innovative Food Science & Emerging Technologies (2021) Vol. 74, pp. 102857-102857
Closed Access | Times Cited: 40
Impact of High-Pressure Homogenization on the Extractability and Stability of Phytochemicals
Shireena Xhiang Mun Yong, Cher Pin Song, Wee Sim Choo
Frontiers in Sustainable Food Systems (2021) Vol. 4
Open Access | Times Cited: 34
Insights into using green and unconventional technologies to recover natural astaxanthin from microbial biomass
Cassamo U. Mussagy, Jorge F. B. Pereira, Valéria C. Santos‐Ebinuma, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 32, pp. 11211-11225
Closed Access | Times Cited: 25
A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects
Husnain Raza, Hui Xu, Qian Zhou, et al.
Food & Function (2023) Vol. 14, Iss. 18, pp. 8071-8100
Closed Access | Times Cited: 16
Modifying structural and techno-functional properties of quinoa proteins through extraction techniques and modification methods
Shuyang Wang, Song Miao, Da‐Wen Sun
Trends in Food Science & Technology (2023) Vol. 143, pp. 104285-104285
Closed Access | Times Cited: 16
Harnessing emerging technologies to obtain biopolymer from agro-waste: application into the food industry
Maricarmen Iñiguez‐Moreno, Montserrat Calderón‐Santoyo, Gabriel Ascanio, et al.
Biomass Conversion and Biorefinery (2023) Vol. 14, Iss. 23, pp. 29265-29282
Closed Access | Times Cited: 14
Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (Beta vulgaris L.) Juice
Bartosz Kruszewski, Ewa Domian, Małgorzata Nowacka
Molecules (2023) Vol. 28, Iss. 5, pp. 2018-2018
Open Access | Times Cited: 13
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