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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:

Heat-induced unfolding facilitates plant protein digestibility during in vitro static infant digestion
Jiaying Tang, Harry J. Wichers, Kasper Hettinga
Food Chemistry (2021) Vol. 375, pp. 131878-131878
Open Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review
Qiwei Du, Maolin Tu, Jianhua Liu, et al.
Food Research International (2023) Vol. 170, pp. 112959-112959
Closed Access | Times Cited: 39
Effect of conventional and microwave heating treatment on antioxidant activity of quinoa protein after simulated gastrointestinal digestion
Hongwei Cao, Qilong Huang, Junru Shi, et al.
Food Chemistry (2023) Vol. 415, pp. 135763-135763
Closed Access | Times Cited: 22
Protein digestibility of soybean: how processing affects seed structure, protein and non-protein components
Vinny Kohli, Siddhartha Singha
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 9
Enhancing In Vitro Digestibility and Volatile Profile of Sorghum Proteins Using Supercritical Carbon Dioxide Drying
Nafisa Sadaf, Arda Tuhanioglu, Safoura Ahmadzadeh, et al.
ACS Food Science & Technology (2025)
Closed Access
Understanding the structural differences in chickpea globulins and their relationship with in vitro protein digestibility
Ingrid Contardo, Sarah Gutiérrez, John Hurtado-Murillo, et al.
Food Research International (2025), pp. 115702-115702
Closed Access
Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications
Magdalena Krause, Jens Sörensen, Iben Lykke Petersen, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 919-919
Open Access | Times Cited: 17
Valorization of soursop (Annona muricata) seeds as alternative oil and protein source using novel de-oiling and protein extraction techniques
José Villacís‐Chiriboga, Barbara Prandi, Jenny Ruales, et al.
LWT (2023) Vol. 182, pp. 114777-114777
Open Access | Times Cited: 15
In vitro digestibility of plant proteins: strategies for improvement and health implications
Senem Kamiloğlu, Merve Tomaş, Gülay Özkan, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101148-101148
Closed Access | Times Cited: 5
Improving probiotic survival through encapsulation in coconut oil in whey protein isolate emulsions during spray drying and gastrointestinal digestion
Narisara Ngamekaue, Thatchawan Dumrongchai, Akkaratch Rodklongtan, et al.
LWT (2024) Vol. 198, pp. 116061-116061
Open Access | Times Cited: 5
Enhancing vitamin D3 bioaccessibility: Unveiling hydrophobic interactions in soybean protein isolate and vitamin D3 binding via an infant in vitro digestion model
Jiarong Huang, Jingru Song, Wan-Shuang Cai, et al.
Food Chemistry (2024) Vol. 451, pp. 139507-139507
Closed 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
A structural explanation for protein digestibility changes in different food matrices
Jiahui Chen, Qianni Gao, Xing Zhang, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108281-108281
Closed Access | Times Cited: 24
Microwave treatment on structure and digestibility characteristics of Spirulina platensis protein
Jian Zhang, Yingying Zou, Bowen Yan, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100581-100581
Open Access | Times Cited: 13
The Review of Cooking, Drying, and Green Extraction Methods on General Nutritional Properties of Mealworms and Locusts
Nurul Solehah Mohd Zaini, Elicia Jitming Lim, Nurul Hawa Ahmad, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 9, pp. 1904-1918
Open Access | Times Cited: 11
Plant-based proteins: advances in their sources, digestive profiles in vitro and potential health benefits
Mengzhuo Li, Liang Zou, Lizhen Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-21
Closed Access | Times Cited: 2
Differential effects of heating modes on the immunogenic potential of soy-derived peptides released after in vitro infant digestion
Jiaying Tang, Sjef Boeren, Harry J. Wichers, et al.
Food Research International (2024) Vol. 186, pp. 114348-114348
Open Access | Times Cited: 2
Modulating Digestibility and Mitigating Beany Flavor of Pea Protein
Yanyan Lao, Qianyu Ye, Yong Wang, et al.
Food Reviews International (2024) Vol. 40, Iss. 9, pp. 3129-3158
Open Access | Times Cited: 2
Glycation of soy and pea proteins influences infant gastric digestibility more than intestinal digestibility
Jiaying Tang, Harry J. Wichers, Kasper Hettinga
Food Hydrocolloids (2022) Vol. 136, pp. 108251-108251
Open Access | Times Cited: 13
Effects of air frying on protein digestive properties in scallop (Patinopecten yessoensis) adductor muscles and the mechanisms involved
Ziye Wang, Ying Luo, Rui Zheng, et al.
Food Bioscience (2024) Vol. 60, pp. 104429-104429
Closed Access | Times Cited: 1
A mini-review about direct steam heating and its application in dairy and plant protein processing
Xiuju Wang, Zhengtao Zhao
Food Chemistry (2022) Vol. 408, pp. 135233-135233
Closed Access | Times Cited: 9
Bioactive peptides released from legumes during gastrointestinal digestion
Cristina Martı́nez-Villaluenga, Elena Peñas, Martin Mondor, et al.
Elsevier eBooks (2024), pp. 261-303
Closed Access | Times Cited: 1
Relating specific conformational transitions with the interaction mechanisms of thermally pretreated β-lactoglobulin with volatile aldehydes-ketones
Chuanhu Han, Changyu Zhou, Jianhui Wang, et al.
Journal of Molecular Structure (2024) Vol. 1313, pp. 138709-138709
Closed Access | Times Cited: 1
Environmental Impacts and Benefits of Tofu Production from Organic and Conventional Soybean Cropping: Improvement Potential from Renewable Energy Use and Circular Economy Patterns
Martina Colimoro, Maddalena Ripa, Remo Santagata, et al.
Environments (2023) Vol. 10, Iss. 5, pp. 73-73
Open Access | Times Cited: 4
The application of static digestive models simulating the digestion system of infants and young children for the development of accessory food: Current status and future perspective
Jing Lin, Caiyu Liu, Ru Bai, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104306-104306
Closed Access | Times Cited: 4
sRAGE-binding and antimicrobial bioactivities of soy and pea protein after heating and in vitro infant digestion
Jiaying Tang, Małgorzata Teodorowicz, Sjef Boeren, et al.
Food Research International (2024) Vol. 183, pp. 114224-114224
Open Access
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