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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:

Oxidation induced by dielectric barrier discharge (DBD) plasma treatment reduces IgG/IgE binding capacity and improves the functionality of glycinin
Zhiwei Liu, Yingxue Zhou, Feng Wang, et al.
Food Chemistry (2021) Vol. 363, pp. 130300-130300
Closed Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review
Bo Zhang, Chunming Tan, Fanglei Zou, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2818-2818
Open Access | Times Cited: 44
Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction
Oladipupo Odunayo Olatunde, Anuruddika Hewage, Thilini Dissanayake, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2197-2234
Open Access | Times Cited: 39
Modification of soy protein isolate using dielectric barrier discharge cold plasma assisted by modified atmosphere packaging
Qi Li, Fei Shen, Xueming He, et al.
Food Chemistry (2022) Vol. 401, pp. 134158-134158
Closed Access | Times Cited: 38
Effect of cold plasma on the technological and functional modification of plant proteins and enzymes
Srutee Rout, Prem Prakash Srivastav
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103447-103447
Closed Access | Times Cited: 23
Insights into Cold Plasma Treatment on the Cereal and Legume Proteins Modification: Principle, Mechanism, and Application
Bin Li, Lianxin Peng, Yanan Cao, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1522-1522
Open Access | Times Cited: 9
Reduction of antigenicity and emulsibility improvement of ovalbumin by dielectric-barrier discharge plasma treatment induced structure modification
Panpan Tang, Lin‐Lin Zhang, Yu-Xin Xiong, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103602-103602
Closed Access | Times Cited: 8
Effects of moderate dielectric barrier discharge (DBD) plasma treatment on the structure, antigenicity, and digestibility of casein
Yongniu Zhang, Shuangfei Wang, Debao Niu, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109973-109973
Closed Access | Times Cited: 8
Preventing thermal aggregation of ovalbumin through dielectric-barrier discharge plasma treatment and enhancing its emulsification properties
Zhiwei Liu, Panpan Tang, Yixuan Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131578-131578
Closed Access | Times Cited: 8
Efficacy of cold plasma technology on the constituents of plant-based food products: Principles, current applications, and future potentials
Manolya E. Oner, Büşra Gültekin Subaşı, Gülay Özkan, et al.
Food Research International (2023) Vol. 172, pp. 113079-113079
Closed Access | Times Cited: 19
Evaluating the influence of cold plasma bubbling on protein structure and allergenicity in sesame milk
M. Dharini, Anbarasan Rajan, Jaspin Stephen, et al.
Allergologia et Immunopathologia (2023) Vol. 51, Iss. SP1, pp. 1-13
Open Access | Times Cited: 12
Physicochemical properties of soybean protein isolate-based gel produced through probiotic fermentation
Junxia Wu, Jianming Cheng, Benu Adhikari, et al.
Future Foods (2023) Vol. 8, pp. 100242-100242
Open Access | Times Cited: 12
Current and Potential Applications of Atmospheric Cold Plasma in the Food Industry
Darin Khumsupan, Shin‐Ping Lin, Chang‐Wei Hsieh, et al.
Molecules (2023) Vol. 28, Iss. 13, pp. 4903-4903
Open Access | Times Cited: 11
Investigation into potential allergenicity of DBD plasma-treated casein digestion products based on immunoglobulin E linear epitopes and the sensitized-cell model
Yongniu Zhang, Er-Fang Ren, Tao Wen, et al.
Food Chemistry (2024) Vol. 447, pp. 138940-138940
Closed Access | Times Cited: 4
Promoting Ovalbumin Amyloid Fibrils Formation by Cold Plasma Treatment and Improving its Emulsifying Properties
Zhiwei Liu, Panpan Tang, Chang Liu, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110531-110531
Closed Access | Times Cited: 4
Insight into the Mechanism of Ultrasound-Assisted Cold Plasma Alleviated the Allergenicity of Peanut Protein with Improved Functional Properties
Yuxin Wang, Lili Zhang, Jinlong Zhao, et al.
Food Hydrocolloids (2025), pp. 111295-111295
Open Access
An in‐depth review of novel cold plasma technology for fresh‐cut produce
Ammara Asghar, Muhammad Hamdan Rashid, Waqar Ahmed, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 7
Open Access | Times Cited: 14
Dielectric barrier discharge cold plasma alleviated the immunoreactivity of egg white proteins with improved digestibility and functional properties
Lili Zhang, Yue Wang, Jinlong Zhao, et al.
Food Bioscience (2024) Vol. 61, pp. 105014-105014
Open Access | Times Cited: 2
Effects of high hydrostatic pressure on conformation and IgG binding capacity of tropomyosin in Pacific oyster (Crassostrea gigas)
Xue Liu, Yuyang Ma, Li Liu, et al.
Food Chemistry (2022) Vol. 404, pp. 134595-134595
Closed Access | Times Cited: 12
Influence of mild oxidation induced through DBD-plasma treatment on the structure and gelling properties of glycinin
Zhiwei Liu, Yingxue Zhou, Yicheng Tan, et al.
International Journal of Biological Macromolecules (2022) Vol. 220, pp. 1454-1463
Closed Access | Times Cited: 11
Cold Plasma-Induced Covalent Binding with Epigallo-catechin 3-gallate: A Strategy for Antigenicity Reduction and Antioxidant Improvement of β-lactoglobulin
Jun Lv, Chang Liu, Panpan Tang, et al.
Food Bioscience (2024), pp. 105205-105205
Closed Access | Times Cited: 2
The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: An overview
Atka Afzal, Farhan Saeed, Muhammad Afzaal, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 10
Open Access | Times Cited: 10
Characteristics of cold plasma treatment and enzymatic hydrolysis on IgG/IgE-binding ability of β-lactoglobulin
Zhiwei Liu, Linlin Zhang, Yingxue Zhou, et al.
Food Bioscience (2022) Vol. 50, pp. 102161-102161
Closed Access | Times Cited: 9
Effect of sonication - cooking on the immunoreactivity of soy slurry from germinated soybeans
Akshaya Ravindran, Hosahalli S. Ramaswamy
Food Innovation and Advances (2023) Vol. 2, Iss. 2, pp. 60-68
Open Access | Times Cited: 4
Potential of cold plasma in enhancing egg white protein for sustainable food applications: a comprehensive review
Ubaida Akbar, Shivangi Srivastava, Aamir Hussain Dar, et al.
Sustainable Food Technology (2024)
Open Access | Times Cited: 1
Comparison of Aspergillus chevalieri and related species in dark tea at different aspects: Morphology, enzyme activity and mitochondrial genome
Zhi‐Yuan Hu, Suchun Liu, Zhenggang Xu, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 11
Open Access | Times Cited: 8
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