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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:

Promising mung bean proteins and peptides: A comprehensive review of preparation technologies, biological activities, and their potential applications
Dianzhi Hou, Qiqian Feng, Zhitao Niu, et al.
Food Bioscience (2023) Vol. 55, pp. 102972-102972
Closed Access | Times Cited: 21

Showing 21 citing articles:

Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry
Jiayue Tang, Dan Yao, Shuaibo Xia, et al.
Food Chemistry X (2024) Vol. 23, pp. 101540-101540
Open Access | Times Cited: 15
Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications
Qiqian Feng, Zhitao Niu, Siqi Zhang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 2561-2573
Closed Access | Times Cited: 18
Pulse protein quality and derived bioactive peptides
Matthew G. Nosworthy, Bianyun Yu, L. Irina Zaharia, et al.
Frontiers in Plant Science (2025) Vol. 16
Open Access
Exploring sustainable sources and modification techniques of plant-based alternative proteins for high internal phase emulsion systems: From Camellia oleifera seed meal, copra meal, and soybean meal
Ruqiang Zou, Jing Xu, Zengwang Guo, et al.
Food Hydrocolloids (2025), pp. 111256-111256
Closed Access
Plant protein-based edible films and the effect of phenolic additives
Deniz Günal‐Köroğlu, Esra Çapanoğlu
Critical Reviews in Food Science and Nutrition (2024), pp. 1-21
Closed Access | Times Cited: 3
Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review
Srutee Rout, Pranjyan Dash, Pradeep Kumar Panda, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 14, pp. 3199-3212
Closed Access | Times Cited: 3
Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia
Jiangyong Yang, Jingyang Hong, Aihemaitijiang Aihaiti, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
Drying kinetics and mass transfer parameters of mung beans dried using a convective dryer
Valdiney Cambuy Siqueira, Diogo Santos CRIPPA, Geraldo Acácio Mabasso, et al.
Food Science and Technology (2024) Vol. 44
Open Access | Times Cited: 2
A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties
Jian Tang, Lulu Cui, Siqi Zhang, et al.
Food Bioscience (2023) Vol. 56, pp. 103362-103362
Closed Access | Times Cited: 6
Gel properties of mung bean protein‑sodium caseinate hybrid yogurt: Physicochemical properties, microstructure, and intermolecular interactions
Junjian Ran, Shuai Pang, Hongfei Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101977-101977
Open Access | Times Cited: 1
The structural characteristics and physicochemical properties of mung bean protein hydrolysate of protamex induced by ultrasound
Shu‐Jing Bing, Fen‐Fang Liu, Yingqiu Li, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 6, pp. 3665-3675
Closed Access | Times Cited: 4
Pulse Proteins and Their Hydrolysates: A Comprehensive Review of Their Beneficial Effects on Metabolic Syndrome and the Gut Microbiome
Lingyu Hong, Linlin Fan, Junchao Wu, et al.
Nutrients (2024) Vol. 16, Iss. 12, pp. 1845-1845
Open Access | Times Cited: 1
Recent advances in mung bean protein: From structure, function to application
Zhilian Huang, Yan Li, Mingcong Fan, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133210-133210
Closed Access | Times Cited: 1
The Potential Application of Mung Bean (Vigna radiata L.) Protein in Plant‐Based Food Analogs: A Review
Mohammad Tarahi
Legume Science (2024) Vol. 6, Iss. 4
Open Access | Times Cited: 1
Mungbean seed protein: A potent functional food with health promoting biological potential
Neha Gupta
International Journal of Advanced Biochemistry Research (2024) Vol. 8, Iss. 3, pp. 659-664
Open Access
Development of Bioactive Quinoa Protein Hydrolysate-Based Emulsion Gels: Evaluation of Their Antioxidant and Rheological Properties
Nadia Lingiardi, Micaela Galante, Darío Spelzini
(2024)
Open Access
Development of bioactive quinoa protein hydrolysate-based emulsion gels: Evaluation of their antioxidant and rheological properties
Nadia Lingiardi, Micaela Galante, Darío Spelzini
Research Square (Research Square) (2024)
Open Access
Development of Bioactive Quinoa Protein Hydrolysate-based Emulsion Gels: Evaluation of Their Antioxidant and Rheological Properties
Nadia Lingiardi, Micaela Galante, Darío Spelzini
Food Biophysics (2024) Vol. 20, Iss. 1
Closed Access
Pengaruh Substitusi Tepung Kacang Hijau dan Tepung Keong Sawah (Pila Ampullacea) dengan Penambahan Telur terhadap Analisis Proksimat Biskuit Tepung Beras Hitam
Kartika Zenithia Liveranny, Dedin Finatsiyatull Rosida
Health & Medical Sciences (2024) Vol. 2, Iss. 1, pp. 15-15
Closed Access
Recent innovations for improving the techno‐functional properties of plant‐based egg analogs and egg‐mimicking products to promote their industrialization and commercialization
Ibrahim Khalifa, Zhihua Li, Asad Nawaz, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Open Access
Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior
Ruoning Li, Li Wang, Dianzhi Hou, et al.
Cereal Chemistry (2023) Vol. 101, Iss. 1, pp. 120-130
Closed Access
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