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:
Plant protein solubility: A challenge or insurmountable obstacle
Kun Gao, Jiajia Rao, Bingcan Chen
Advances in Colloid and Interface Science (2023) Vol. 324, pp. 103074-103074
Closed Access | Times Cited: 35
Kun Gao, Jiajia Rao, Bingcan Chen
Advances in Colloid and Interface Science (2023) Vol. 324, pp. 103074-103074
Closed Access | Times Cited: 35
Showing 1-25 of 35 citing articles:
Pea and soy protein isolate fractal gels: The role of protein composition, structure and solubility on their gelation behaviour
Alice Y.J. Tiong, Simon Crawford, Nykola C. Jones, et al.
Food Structure (2024) Vol. 40, pp. 100374-100374
Open Access | Times Cited: 6
Alice Y.J. Tiong, Simon Crawford, Nykola C. Jones, et al.
Food Structure (2024) Vol. 40, pp. 100374-100374
Open Access | Times Cited: 6
Whipped cream stabilized by faba bean protein isolate microgel particles substituted for sodium caseinate: Whipping performance and foam stabilization analysis
Jing Zhang, Ran Zhu, Zong Meng
Food Hydrocolloids (2024) Vol. 157, pp. 110388-110388
Closed Access | Times Cited: 6
Jing Zhang, Ran Zhu, Zong Meng
Food Hydrocolloids (2024) Vol. 157, pp. 110388-110388
Closed Access | Times Cited: 6
Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients
Lorenzo Barozzi, Stella Plazzotta, Ada Nucci, et al.
Current Research in Food Science (2025), pp. 100971-100971
Open Access
Lorenzo Barozzi, Stella Plazzotta, Ada Nucci, et al.
Current Research in Food Science (2025), pp. 100971-100971
Open Access
Insight into the improvement mechanism of gel properties of pea protein isolate based on the synergistic effect of cellulose nanocrystals and calcium ions
Jinglei Zhang, Huajian Xu, Huixia Liu, et al.
Food Chemistry (2024) Vol. 447, pp. 138975-138975
Closed Access | Times Cited: 5
Jinglei Zhang, Huajian Xu, Huixia Liu, et al.
Food Chemistry (2024) Vol. 447, pp. 138975-138975
Closed Access | Times Cited: 5
Effect of enzymatic hydrolysis with Alcalase or Protamex on technological and antioxidant properties of whey protein hydrolysates
Giulia Di Filippo, Sofia Melchior, Stella Plazzotta, et al.
Food Research International (2024) Vol. 188, pp. 114499-114499
Open Access | Times Cited: 3
Giulia Di Filippo, Sofia Melchior, Stella Plazzotta, et al.
Food Research International (2024) Vol. 188, pp. 114499-114499
Open Access | Times Cited: 3
The Influence of Substrate and Strain on Protein Quality of Pleurotus ostreatus
Chrysavgi Gardeli, Nektaria Mela, Marianna Dedousi, et al.
Applied Sciences (2024) Vol. 14, Iss. 10, pp. 4040-4040
Open Access | Times Cited: 3
Chrysavgi Gardeli, Nektaria Mela, Marianna Dedousi, et al.
Applied Sciences (2024) Vol. 14, Iss. 10, pp. 4040-4040
Open Access | Times Cited: 3
Toward Diverse Plant Proteins for Food Innovation
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 2
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 2
Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation
Ying Sun, LI HONG WANG, Huan Wang, et al.
Food Hydrocolloids (2024), pp. 110672-110672
Closed Access | Times Cited: 2
Ying Sun, LI HONG WANG, Huan Wang, et al.
Food Hydrocolloids (2024), pp. 110672-110672
Closed Access | Times Cited: 2
Deciphering the mechanism underlying poor aqueous solubility of extracted quinoa proteins
Yun Xie, Menghan Han, Yanling Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137270-137270
Closed Access | Times Cited: 2
Yun Xie, Menghan Han, Yanling Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137270-137270
Closed Access | Times Cited: 2
Incorporation of Locust Bean Gum and Solid Lipid Microparticles as Strategies to Improve the Properties and Stability of Calcium-Rich Soy Protein Isolate Gels
Thais C. Brito‐Oliveira, Ana Clara M. Cavini, Letícia S. Ferreira, et al.
Gels (2024) Vol. 10, Iss. 7, pp. 467-467
Open Access | Times Cited: 1
Thais C. Brito‐Oliveira, Ana Clara M. Cavini, Letícia S. Ferreira, et al.
Gels (2024) Vol. 10, Iss. 7, pp. 467-467
Open Access | Times Cited: 1
Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus
Ophélie Gautheron, Laura Nyhan, María García‐Torreiro, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2922-2922
Open Access | Times Cited: 1
Ophélie Gautheron, Laura Nyhan, María García‐Torreiro, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2922-2922
Open Access | Times Cited: 1
Legumes as an alternative protein source in plant-based foods: applications, challenges, and strategies
Xin Zhang, Zhaonan Zhang, Ao Shen, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100876-100876
Open Access | Times Cited: 1
Xin Zhang, Zhaonan Zhang, Ao Shen, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100876-100876
Open Access | Times Cited: 1
Protein Fractions of Jackfruit Leaf Flour and Protein Concentrate: Amino Acid Profile, Functional Properties and Thermal Analysis
Carolina Calderón‐Chiu, Montserrat Calderón‐Santoyo, Juan Arturo Ragazzo‐Sánchez
Applied Sciences (2024) Vol. 14, Iss. 20, pp. 9155-9155
Open Access | Times Cited: 1
Carolina Calderón‐Chiu, Montserrat Calderón‐Santoyo, Juan Arturo Ragazzo‐Sánchez
Applied Sciences (2024) Vol. 14, Iss. 20, pp. 9155-9155
Open Access | Times Cited: 1
Investigating binding mechanism between coconut globulin and tannic acid mediated by atmospheric cold plasma: Protein structure and stability
Yang Chen, Yile Chen, Lianzhou Jiang, et al.
Food Chemistry (2024) Vol. 464, pp. 141670-141670
Closed Access | Times Cited: 1
Yang Chen, Yile Chen, Lianzhou Jiang, et al.
Food Chemistry (2024) Vol. 464, pp. 141670-141670
Closed Access | Times Cited: 1
Fabrication, Characterization, and Encapsulation Properties of Cold-Set Gels of Walnut Protein Isolates Conjugated with Epigallocatechin-3-Gallate
Yanfei Xu, Zheng Zhou
(2024)
Closed Access
Yanfei Xu, Zheng Zhou
(2024)
Closed Access
Improved Solubility and Emulsifying Ability of Walnut Protein Isolate Through Deamidation by Protein-Glutaminase
Jing Xue, Sisi Feng, Zhou Zheng
(2024)
Closed Access
Jing Xue, Sisi Feng, Zhou Zheng
(2024)
Closed Access
쌀과 완두콩 단백질의 이화학적 특성 비교를 통한 식물성 단백질 강화 이유식 개발
수진 전, 세민 정, 첸다나, et al.
Korean Journal of Food and Cookery Science (2024) Vol. 40, Iss. 2, pp. 130-137
Closed Access
수진 전, 세민 정, 첸다나, et al.
Korean Journal of Food and Cookery Science (2024) Vol. 40, Iss. 2, pp. 130-137
Closed Access
Yeast Proteins: Proteomics, Extraction, Modification, Functional Characterization, and Structure: A Review
Yan Zhao, Zhaowei Han, Xuchun Zhu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 34, pp. 18774-18793
Closed Access
Yan Zhao, Zhaowei Han, Xuchun Zhu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 34, pp. 18774-18793
Closed Access
International collaborative study on measuring protein solubility index for legumes, oilseeds, cereals, and related products
Keshun Liu, Susan Seegers, Mila P. Hojilla‐Evangelista, et al.
Sustainable Food Proteins (2024)
Open Access
Keshun Liu, Susan Seegers, Mila P. Hojilla‐Evangelista, et al.
Sustainable Food Proteins (2024)
Open Access
Effects of NaCl /KCl ratios on structural and properties changes in soy‐potato protein mixed gel
Ying Sun, L Wang, BingLin Lu, et al.
International Journal of Food Science & Technology (2024)
Closed Access
Ying Sun, L Wang, BingLin Lu, et al.
International Journal of Food Science & Technology (2024)
Closed Access
Structure–property relationship of pea protein microgels as fat analogues in Pickering oil‐in‐water emulsions: effect of salt addition
Liyang Du, S. Li, Yaqi Lan, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 1672-1682
Closed Access
Liyang Du, S. Li, Yaqi Lan, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 1672-1682
Closed Access
Growth and metabolism regulation of cinnamic acid and its derivatives to Auxenochlorella pyrenoidosa
Min Li, Zhenfang Shang, Zhi‐Jing Ni, et al.
Algal Research (2024) Vol. 84, pp. 103742-103742
Closed Access
Min Li, Zhenfang Shang, Zhi‐Jing Ni, et al.
Algal Research (2024) Vol. 84, pp. 103742-103742
Closed Access
Molecular phenomena associated with the formation of fibrous structure of plant-based meat analogues
Muhammad Ijaz Ahmad, Shahzad Farooq, Ihsan Ali, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104743-104743
Closed Access
Muhammad Ijaz Ahmad, Shahzad Farooq, Ihsan Ali, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104743-104743
Closed Access
Spatially Confined Liquid-Liquid Phase Separation of Vegetable Protein Condensates Toward Commercializable High-protein Dysphagia Diets
Tao Wang, Wu X, Xuyuan Li, et al.
Research Square (Research Square) (2024)
Open Access
Tao Wang, Wu X, Xuyuan Li, et al.
Research Square (Research Square) (2024)
Open Access
Design and characterization of EGCG conjugated walnut protein cold-set gels for quercetin encapsulation
Yanfei Xu, Zheng Zhou
Food Research International (2024) Vol. 197, pp. 115258-115258
Closed Access
Yanfei Xu, Zheng Zhou
Food Research International (2024) Vol. 197, pp. 115258-115258
Closed Access
