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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:

Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model
Qiaoling Lu, LingLing Zuo, Zhihua Wu, et al.
Food Chemistry (2021) Vol. 366, pp. 130569-130569
Closed Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

Sustainable rice bran protein: Composition, extraction, quality properties and applications
Silvia Letícia Rivero Meza, Lázaro da Costa Corrêa Cañizares, Brenda Dannenberg, et al.
Trends in Food Science & Technology (2024) Vol. 145, pp. 104355-104355
Closed Access | Times Cited: 25
Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria
Liang Liu, Youtao Huang, Xiaoqian Zhang, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108252-108252
Closed Access | Times Cited: 50
Construction of rice protein-based meat analogues by extruding process: Effect of substitution of soy protein with rice protein on dynamic energy, appearance, physicochemical, and textural properties of meat analogues
Jung-Soo Lee, In‐Young Choi, Jaejoon Han
Food Research International (2022) Vol. 161, pp. 111840-111840
Closed Access | Times Cited: 38
A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction
Haibin Ren, Baolong Feng, Hong-Yao Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101259-101259
Open Access | Times Cited: 13
Preparation and characterization of whey protein isolate-dextran-proanthocyanidins ternary complexes: Formation mechanism, physicochemical stability
Hongjuan Li, Juan Zhang, Yifei Wu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109773-109773
Closed Access | Times Cited: 11
Antihypertensive effect of soybean bioactive peptides: A review
Tingna Li, Xiaorui Zhang, Yuanyuan Ren, et al.
Current Opinion in Pharmacology (2021) Vol. 62, pp. 74-81
Closed Access | Times Cited: 43
Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties
Oladipupo Odunayo Olatunde, Iyiola Oluwakemi Owolabi, Olamide Sulaimon Fadairo, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 6, pp. 1216-1234
Closed Access | Times Cited: 36
Preparation, characterization, and evaluation of flaxseed oil liposomes coated with chitosan and pea protein isolate hydrolysates
Fanfan Song, Jie Chen, Zhengquan Zhang, et al.
Food Chemistry (2022) Vol. 404, pp. 134547-134547
Closed Access | Times Cited: 28
Effect of Thermal Processing on Food Allergenicity: Mechanisms, Application, Influence Factor, and Future Perspective
Xiaowen Pi, Lilin Zhu, Jiayuan Liu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 37, pp. 20225-20240
Closed Access | Times Cited: 6
Digestion-Resistant Linear Epitopes as Dominant Contributors to Strong Allergenicity of Tropomyosin in Antarctic Krill (Euphausia superba)
Shan Wang, Songyi Lin, Kexin Liu, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 44, pp. 16739-16751
Closed Access | Times Cited: 15
A comparative study on the nutritional composition, protein structure and effects on gut microbiota of 5 fermented soybean products (FSPs)
Xinyu Miao, Honghong Niu, Mubai Sun, et al.
Food Research International (2024) Vol. 183, pp. 114199-114199
Closed Access | Times Cited: 5
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
The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues
Erenay Erem, Meral Kılıç‐Akyılmaz
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 4
Synergistic fermentation of vitamin B2 (riboflavin) bio-enriched soy milk: optimization and techno-functional characterization of next generation functional vegan foods
Ananya Rana, Neetu Kumra Taneja, Anupama Singh, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis
Xinran Guo, Luo Yun, Xia Fan, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 701-701
Open Access
Localization of G3A1b Destroyed by Heat Treatment and Identification of Allergenic Amino Acids
Yuying Duan, Yida Gao, Huanhuan Yang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Effect of proanthocyanidins on protein composition, conformational structure, IgE binding capacities and functional properties in soybean protein
Xiaowen Pi, Jiafei Liu, Yuxue Sun, et al.
International Journal of Biological Macromolecules (2022) Vol. 224, pp. 881-892
Closed Access | Times Cited: 17
A Combined Proteomic and Metabolomic Strategy for Allergens Characterization in Natural and Fermented Brassica napus Bee Pollen
Shuting Yin, Yuxiao Tao, Yusuo Jiang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 16
Co-fermented cow milk protein by Lactobacillus helveticus KLDS 1.8701 and Lactobacillus plantarum KLDS 1.0386 attenuates its allergic immune response in Balb/c mice
Lina Zhao, Fengyi Shi, Qinggang Xie, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 9, pp. 7190-7202
Open Access | Times Cited: 16
Allergen Stability in Food Allergy: A Clinician’s Perspective
Larissa Koidl, Salvatore Alessio Gentile, Eva Untersmayr
Current Allergy and Asthma Reports (2023) Vol. 23, Iss. 10, pp. 601-612
Open Access | Times Cited: 9
Screening of anti-allergy Lactobacillus and its effect on allergic reactions in BALB/c mice sensitized by soybean protein
Anshu Yang, Yaru Liao, Jierui Zhu, et al.
Journal of Functional Foods (2021) Vol. 87, pp. 104858-104858
Open Access | Times Cited: 21
Heat-induced changes in epitopes and IgE binding capacity of soybean protein isolate
Xiaowen Pi, Jiafei Liu, Yuxue Sun, et al.
Food Chemistry (2022) Vol. 405, pp. 134830-134830
Closed Access | Times Cited: 15
Alteration of the allergenicity of cow’s milk proteins using different food processing modifications
Jing Yang, Hong Kuang, Xiaoli Xiong, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 14, pp. 4622-4642
Closed Access | Times Cited: 14
Effect of Structural Targeted Modifications on the Potential Allergenicity of Peanut Allergen Ara h 2
Xiaoya Zhou, Linmei Ren, Ying Zhang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 71, Iss. 1, pp. 836-845
Closed Access | Times Cited: 13
Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein
Guangliang Xing, Siran Yang, Lu Huang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7977-7984
Closed Access | Times Cited: 2
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