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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:

Food proteins: Solubility & thermal stability improvement techniques
Negin Yousefi, Soleiman Abbasi
Food Chemistry Advances (2022) Vol. 1, pp. 100090-100090
Open Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Chitosan: An overview of biological activities, derivatives, properties, and current advancements in biomedical applications
Great Iruoghene Edo, Emad͏͏͏͏͏͏͏͏͏͏͏͏͏͏͏͏͏͏͏ Yousif, Mohammed H. Al‐Mashhadani
Carbohydrate Research (2024) Vol. 542, pp. 109199-109199
Closed Access | Times Cited: 16
Techno-Functionalities of White Bean Protein Concentrate: A Comparative Study with Soy and Pea Proteins
Paula Zambe Azevedo, Juliana Eloy Granato Costa, Jessica da Silva Matos, et al.
Macromol—A Journal of Macromolecular Research (2025) Vol. 5, Iss. 1, pp. 3-3
Open Access
The Future of Algal Proteins: Innovations in Extraction and Modifications, Functional Properties, and Sustainable Food Applications
Sunil Pipliya, Sitesh Kumar, Rakesh Kumar Gupta, et al.
Future Foods (2025), pp. 100549-100549
Open Access
Transglutaminase-mediated glycation and crosslinking of β-lactoglobulin: Effect of amino-saccharides on rheological, thermal, and gelling properties
Jialong Shen, Yubin Bai, Gaiming Zhao, et al.
Food Chemistry (2025), pp. 143028-143028
Closed Access
Graphene Reinforced Chitosan Nanocomposites for Drug Delivery
Ratan Priya, Seung Yun Nam, Wan‐Seob Cho, et al.
(2025), pp. 443-468
Closed Access
Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits?
Luís Gustavo Lima Nascimento, Davide Odelli, Antônio Fernandes de Carvalho, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2385-2385
Open Access | Times Cited: 15
Plant-Based Proteins: Plant Source, Extraction, Food Applications, and Challenges
Muhammad Usman, Minwei Xu
Springer eBooks (2024), pp. 253-294
Closed Access | Times Cited: 5
Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A Review
Jingjing Yang, Dan Meng, Zijian Wu, et al.
Molecules (2023) Vol. 28, Iss. 10, pp. 4078-4078
Open Access | Times Cited: 12
Proximate composition, physico-chemical properties, techno-functional properties, nutritional quality, and functional activity of Ferula assafoetida oleo-gum-resin
Bahareh Attarian, Gholamreza Kavoosi, Zarintaj Bordbar, et al.
Journal of Food Composition and Analysis (2024) Vol. 129, pp. 106073-106073
Closed Access | Times Cited: 3
The Effect of Heat- and Salt Treatment on the Stability and Rheological Properties of Chickpea Protein-Stabilized Emulsions
Diana Mańko-Jurkowska, Ewa Domian
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 2698-2698
Open Access | Times Cited: 3
Oat protein: Review of structure-function synergies with other plant proteins
Jennifer McLauchlan, Arwen I. I. Tyler, Buddhapriya Chakrabarti, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110139-110139
Open Access | Times Cited: 3
Recent developments in phosphorylation modification on food proteins: Structure characterization, site identification and function
Yangyang Hu, Lihui Du, Yangying Sun, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108390-108390
Closed Access | Times Cited: 20
Dietary Crude Protein and Lysine Levels Affect Meat Quality and Myofiber Characteristic of Slow-Growing Chicken
C. Chang, Weiyu Zhao, Qianqian Zhang, et al.
Animals (2024) Vol. 14, Iss. 14, pp. 2068-2068
Open Access | Times Cited: 2
Effect of foaming and drying temperature on the physical, chemical, and functional properties of egg white powders produced using refractance window drying
Ayşe Günışık, İsmail Tontul
Drying Technology (2024) Vol. 42, Iss. 11, pp. 1698-1708
Closed Access | Times Cited: 2
Advancements in Aqueous Two-Phase Systems for Enzyme Extraction, Purification, and Biotransformation
Nikša Bekavac, Maja Benković, Tamara Jurina, et al.
Molecules (2024) Vol. 29, Iss. 16, pp. 3776-3776
Open Access | Times Cited: 2
Response surface optimization of thermo-sonication conditions and taro mucilage concentrations for the preparation of soy yogurt
Alkatuzzakia Akhi, Tanvir Ahmed, Rowshon Ara, et al.
Journal of Agriculture and Food Research (2023) Vol. 15, pp. 100918-100918
Open Access | Times Cited: 7
Chemical composition, functional properties, physico‐chemical properties, and techno‐functional characteristics of Satureja protein hydrolysate stabilized in a gelatin matrix
Elham Obeidnejad, Gholamreza Kavoosi, Mohammad Jamal Saharkhiz, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 8030-8042
Open Access | Times Cited: 1
Unveiling the applications of membrane proteins from oil bodies: leading the way in artificial oil body technology and other biotechnological advancements
Yi Liao, Zhenxiao Wang, Yukun Pei, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-28
Closed Access | Times Cited: 1
Enhancing the Functional Properties of Aquafaba Powder Via Microwave-Assisted Processing: A Comparative Study of Protein and Saponin-Mediated Foaming and Emulsifying Effects
Elif Gökçen Ateş, Gokcem Tonyali Karsli, Ozcan Dilara OZCAN, et al.
(2024)
Closed Access | Times Cited: 1
Physicochemical integration of egg white proteins and milk casein based on phase separation as a stable and optimized colloidal complex
Mohamed Salama, Mostafa Gouda, Mahmoud Abou-Elsoud, et al.
Food Hydrocolloids (2024), pp. 110955-110955
Closed Access | Times Cited: 1
Functional Properties of Rice Bran Proteins Extracted from Low-Heat-Treated Defatted Rice Bran
Seong‐Jun Cho, Sang-Deok Lee, Sung-Wook Han
Molecules (2022) Vol. 27, Iss. 21, pp. 7212-7212
Open Access | Times Cited: 9
Structural, physicochemical, and immune-enhancing properties of edible insect protein isolates from Protaetia brevitarsis larvae
Jae Hoon Lee, Tae‐Kyung Kim, Yun Jeong Kim, et al.
Food Chemistry X (2023) Vol. 18, pp. 100722-100722
Open Access | Times Cited: 4
Solubilization of concentrated protein dispersion: Effect of hydrogen peroxide (H2O2) and sodium hexametaphosphate (SHMP)
Negin Yousefi, Soleiman Abbasi, Fatemeh Azarikia, et al.
Food Chemistry (2022) Vol. 400, pp. 133980-133980
Closed Access | Times Cited: 8
Partial characterization of canola (Brassica napus L.) protein isolates as affected by extraction and purification methods
Cristina Cháirez-Jiménez, Cecilia Castro-López, Sergio O. Serna‐Saldívar, et al.
Heliyon (2023) Vol. 9, Iss. 11, pp. e21938-e21938
Open Access | Times Cited: 3
An overview of protein powders and their use in food formulations
Ertan Ermiş, İsmail Hakkı Tekiner, Chi‐Ching Lee, et al.
Journal of Food Process Engineering (2023) Vol. 46, Iss. 5
Closed Access | Times Cited: 2
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