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:
Characterization and comparison of structure, thermal and functional characteristics of various commercial pea proteins
Hong Sun, Jialu Sun, Nianxu Dou, et al.
Food Bioscience (2023) Vol. 53, pp. 102740-102740
Closed Access | Times Cited: 14
Hong Sun, Jialu Sun, Nianxu Dou, et al.
Food Bioscience (2023) Vol. 53, pp. 102740-102740
Closed Access | Times Cited: 14
Showing 14 citing articles:
Pea protein [Pisum sativum] as stabilizer for oil/water emulsions
Eleonora Olsmats, Adrian R. Rennie
Advances in Colloid and Interface Science (2024) Vol. 326, pp. 103123-103123
Open Access | Times Cited: 10
Eleonora Olsmats, Adrian R. Rennie
Advances in Colloid and Interface Science (2024) Vol. 326, pp. 103123-103123
Open Access | Times Cited: 10
Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure – Function relationship
Ines Othmeni, Romdhane Karoui, Christophe Blecker
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134818-134818
Closed Access | Times Cited: 10
Ines Othmeni, Romdhane Karoui, Christophe Blecker
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134818-134818
Closed Access | Times Cited: 10
A review of techno-functional properties of legume proteins and their potential for development of new products
Claudia Huamaní-Perales, Julio Vidaurre‐Ruiz, Francisco Salas‐Valerio, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 8, pp. 2069-2092
Closed Access | Times Cited: 6
Claudia Huamaní-Perales, Julio Vidaurre‐Ruiz, Francisco Salas‐Valerio, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 8, pp. 2069-2092
Closed Access | Times Cited: 6
Fabrication of novel electrospun zein/polyethylene oxide film incorporating nisin for antimicrobial packaging
Wei Yu, Jinqi Guo, Yuanyuan Liu, et al.
LWT (2023) Vol. 185, pp. 115176-115176
Open Access | Times Cited: 18
Wei Yu, Jinqi Guo, Yuanyuan Liu, et al.
LWT (2023) Vol. 185, pp. 115176-115176
Open Access | Times Cited: 18
Eco-Friendly Electrospun Nanofibers Based on Plant Proteins as Tunable and Sustainable Biomaterials
Kleopatra Kalouta, Mai Bay Stie, Xuedan Sun, et al.
ACS Sustainable Chemistry & Engineering (2024) Vol. 12, Iss. 27, pp. 10118-10129
Open Access | Times Cited: 4
Kleopatra Kalouta, Mai Bay Stie, Xuedan Sun, et al.
ACS Sustainable Chemistry & Engineering (2024) Vol. 12, Iss. 27, pp. 10118-10129
Open Access | Times Cited: 4
Unveiling differential impact of heat and microwave extraction treatments on the structure, functionality, and digestibility of jack bean proteins extracted under varying extraction pH
Feyisola Fisayo Ajayi, Priti Mudgil, Sajid Maqsood
Food Research International (2024) Vol. 191, pp. 114686-114686
Closed Access | Times Cited: 4
Feyisola Fisayo Ajayi, Priti Mudgil, Sajid Maqsood
Food Research International (2024) Vol. 191, pp. 114686-114686
Closed Access | Times Cited: 4
Characterization of sodium caseinate derived from various sources: Unraveling the relationship between structure and functional properties
Qingyan Hu, Lihua Huang, Junwei Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104570-104570
Closed Access | Times Cited: 3
Qingyan Hu, Lihua Huang, Junwei Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104570-104570
Closed Access | Times Cited: 3
Effect of high-moisture extrusion process on quality attribute and fibrous formation mechanism of pea protein: Insight into dynamic changes of textural protein
Dongyu Sun, Bowen Zhang, Chengyi Zhou, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 89, pp. 103486-103486
Closed Access | Times Cited: 8
Dongyu Sun, Bowen Zhang, Chengyi Zhou, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 89, pp. 103486-103486
Closed Access | Times Cited: 8
Protein of yak milk residue: Structure, functionality, and the effects on the quality of non-fat yogurt
Guangfan Qu, Feiyan Yang, Hanzhi Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101452-101452
Open Access | Times Cited: 2
Guangfan Qu, Feiyan Yang, Hanzhi Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101452-101452
Open Access | Times Cited: 2
Study of Amino Acid Profile and Solubility of Pea Protein Isolate for the Production of Beverages for Psychiatric Patients
Lasma Plocina, Ilze Beitāne
Rural Sustainability Research (2024) Vol. 51, Iss. 346, pp. 94-102
Closed Access
Lasma Plocina, Ilze Beitāne
Rural Sustainability Research (2024) Vol. 51, Iss. 346, pp. 94-102
Closed Access
Process-induced protein aggregates influenced pea globulins’ structure formation upon heating
Jarupat Luecha, Jens Saalbrink, José C. Bonilla, et al.
Food Structure (2024), pp. 100398-100398
Open Access
Jarupat Luecha, Jens Saalbrink, José C. Bonilla, et al.
Food Structure (2024), pp. 100398-100398
Open Access
Tripolyphosphate-chitosan-pea protein interactions confers Long-term stability to 3D printed high-internal phase Pickering emulsions
Chani Oshadi Karandagaspitiya, Camille Keisha Mahendra, Hui-Peng Lim, et al.
Food Chemistry (2024), pp. 142228-142228
Open Access
Chani Oshadi Karandagaspitiya, Camille Keisha Mahendra, Hui-Peng Lim, et al.
Food Chemistry (2024), pp. 142228-142228
Open Access
Electrospray whey protein-polysaccharide microcapsules co-encapsulating Lactiplantibacillus plantarum and EGCG: Enhanced probiotic viability and antioxidant activity
Jiage Ma, Zhongmei Tan, Xuan Wei, et al.
International Journal of Biological Macromolecules (2024), pp. 138734-138734
Closed Access
Jiage Ma, Zhongmei Tan, Xuan Wei, et al.
International Journal of Biological Macromolecules (2024), pp. 138734-138734
Closed Access
pH-dependent emulsifying properties of pea protein isolate: Investigation of the structure – Function relationship
Ines Othmeni, Christophe Blecker, Romdhane Karoui
International Journal of Biological Macromolecules (2024) Vol. 290, pp. 139105-139105
Closed Access
Ines Othmeni, Christophe Blecker, Romdhane Karoui
International Journal of Biological Macromolecules (2024) Vol. 290, pp. 139105-139105
Closed Access
