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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:

High-pressure homogenization: A potential technique for transforming insoluble pea protein isolates into soluble aggregates
Lijuan Luo, Zhiming Wang, Yuanyuan Deng, et al.
Food Chemistry (2022) Vol. 397, pp. 133684-133684
Closed Access | Times Cited: 47

Showing 1-25 of 47 citing articles:

Enhanced printability of food-grade edible inks: Emulsions formulated with modified pea protein and sodium alginate
Cuicui Ma, Jun Yan, Wenhan Li, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109946-109946
Closed Access | Times Cited: 14
Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions
Eléna Keuleyan, Perrine Gélébart, Valérie Beaumal, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108671-108671
Open Access | Times Cited: 22
Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure – Function relationship
Ines Othmeni, Romdhane Karoui, Christophe Blecker
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134818-134818
Closed Access | Times Cited: 10
Enhancing the functionalities of chickpea protein isolate through a combined strategy with pH-shifting and cold plasma treatment
Jian Wang, Xinyi Zhou, Junqi Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 93, pp. 103607-103607
Closed Access | Times Cited: 9
Commercial plant protein isolates: The effect of insoluble particles on gelation properties
Senna W.P.M. Janssen, Laurice Pouvreau, Renko de Vries
Food Hydrocolloids (2024) Vol. 154, pp. 110049-110049
Open Access | Times Cited: 6
Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties
Xueting Zheng, Tianfu Cheng, Sibo Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 139396-139396
Closed Access
Physical treatment synergized with natural surfactant for improving gas–water interfacial behavior and foam characteristics of α-lactalbumin
Jinzhe Li, Yuxuan Huang, Xinhui Peng, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106369-106369
Open Access | Times Cited: 18
Recent advances in legume protein‐based colloidal systems
Mohammad Tarahi, Jasim Ahmed
Legume Science (2023) Vol. 5, Iss. 4
Open Access | Times Cited: 17
Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review
Ourania Gouseti, M. E. Larsen, Ashwitha Amin, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2518-2518
Open Access | Times Cited: 16
Manothermosonication, high-pressure homogenization, and their combinations with pH-shifting improve the techno-functionality and digestibility of hemp protein
Gülşah Karabulut, Ragya Kapoor, Oktay Yemiş, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109661-109661
Closed Access | Times Cited: 15
Characterization and comparison of structure, thermal and functional characteristics of various commercial pea proteins
Hong Sun, Jialu Sun, Nianxu Dou, et al.
Food Bioscience (2023) Vol. 53, pp. 102740-102740
Closed Access | Times Cited: 14
Unraveling the effect of combined heat and high-pressure homogenization treatment on the improvement of chickpea protein solubility from the perspectives of colloidal state change and structural characteristic modification
Yu Wang, Jing-jing Yuan, Yaru Zhang, et al.
Food Chemistry (2024) Vol. 442, pp. 138470-138470
Closed Access | Times Cited: 5
Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route
Wenjie Xia, Tomasz Pawel Czaja, Matías A. Via, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110045-110045
Open Access | Times Cited: 5
Enhancing the usability of pea protein in emulsion applications through modification by various approaches: A comparative study
Boxue Xia, Yilin Liu, Chao Dong, et al.
Food Research International (2024) Vol. 188, pp. 114477-114477
Closed Access | Times Cited: 5
Alcalase-hydrolyzed insoluble soybean meal hydrolysate aggregates: Structure, bioactivity, function properties, and influences on the stability of oil-in-water emulsions
Xiaoying Zhang, Jiaqi Hao, Danhua Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131014-131014
Closed Access | Times Cited: 4
High internal phase emulsions stabilized by physically modified mung bean protein isolates under different pHs
Y.-M. Choi, Jiseon Lee, Yeon‐Ji Jo, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110200-110200
Closed Access | Times Cited: 4
Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein
Shanshan Li, Zhe Liu, Xue Hei, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3709-3709
Open Access | Times Cited: 13
Effects of high-pressure homogenization treatment on physiochemical properties of novel plant proteins
Xinru Zhao, Xinye Liu, Feng Xue
Applied Food Research (2023) Vol. 3, Iss. 1, pp. 100285-100285
Open Access | Times Cited: 11
Enhancing pea protein isolate functionality: A comparative study of high-pressure homogenization, ultrasonic treatment, and combined processing techniques
Jun Yan, Sheliang Zhao, Xingfeng Xu, et al.
Current Research in Food Science (2023) Vol. 8, pp. 100653-100653
Open Access | Times Cited: 11
Impact of pilot-scale microfluidization on soybean protein structure in powder and solution
Andreea Diana Kerezsi, Nicolas Jacquet, Oana Lelia Pop, et al.
Food Research International (2024) Vol. 188, pp. 114466-114466
Closed Access | Times Cited: 3
Functionalization of pine kernel protein by pH-shifting combined with ultrasound treatments: Further improvement with increasing acidity
Jiarong Wang, Xuemei Wang, Wenqi Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125884-125884
Closed Access | Times Cited: 10
Enhancing the dispersibility of commercial pea protein ingredients using stirred media milling: Potential mechanisms of action
Changhong Li, David Julian McClements, Taotao Dai, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109130-109130
Closed Access | Times Cited: 10
Unraveling the potential of non-thermal ultrasonic contact drying for enhanced functional and structural attributes of pea protein isolates: A comparative study with spray and freeze-drying methods
Ragya Kapoor, Gülşah Karabulut, Vedant Mundada, et al.
Food Chemistry (2023) Vol. 439, pp. 138137-138137
Open Access | Times Cited: 9
Using high-pressure homogenization as a potential method to pretreat soybean protein isolate: Effect on conformation changes and rheological properties of its acid-induced gel
Dongyu Sun, Min Wu, Chong‐hao Bi, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 82, pp. 103195-103195
Closed Access | Times Cited: 17
Effects of electric field intensity regulation on protein aggregation behaviour and foaming property of soybean 7S globulin
Wei‐Ning Wang, Xue Wang, Hairong Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125784-125784
Closed Access | Times Cited: 8
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