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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:

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

Showing 1-25 of 38 citing articles:

Non-thermal plasma-assisted ammonia production: A review
Jun Zhang, Xiaotian Li, Jili Zheng, et al.
Energy Conversion and Management (2023) Vol. 293, pp. 117482-117482
Closed Access | Times Cited: 58
Effect of atmospheric pin-to-plate cold plasma on oat protein: Structural, chemical, and foaming characteristics
Gunaseelan Eazhumalai, Ranjitha Gracy T. Kalaivendan, Uday S. Annapure
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 125103-125103
Closed Access | Times Cited: 38
Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment
Yue Kong, Lina Sun, Zenan Wu, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106675-106675
Open Access | Times Cited: 26
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
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: 12
A review on pulsed electric field modification of proteins: Effect on the functional and structural properties
Mudasir Ahmad Malik, Mohd Aaqib Sheikh, Nisar A. Mir
Food Bioscience (2024) Vol. 61, pp. 104636-104636
Closed Access | Times Cited: 12
Effect of cold plasma treatment of sunflower seed protein modification on its structural and functional properties and its mechanism
Peng Wang, Ya‐Wen Wang, Jing Du, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110175-110175
Closed Access | Times Cited: 11
Cold Plasma Technology: Transforming Food Processing for Safety and Sustainability
Natpaphan Yawut, Thippawan Mekwilai, Norrapon Vichiansan, et al.
Journal of Agriculture and Food Research (2024), pp. 101383-101383
Open Access | Times Cited: 10
Effects of short-term and long-term cold plasma treatment on the color, structure, and Pickering foaming properties of Grass pea protein particles
Hamed Mahdavian Mehr, Arash Koocheki
Food Hydrocolloids (2023) Vol. 143, pp. 108846-108846
Closed Access | Times Cited: 22
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
Influence of atmospheric pressure plasma jet on the structural, functional and digestive properties of chickpea protein isolate
Jian Wang, Xinyi Zhou, Shilong Ju, et al.
Food Research International (2023) Vol. 174, pp. 113565-113565
Closed Access | Times Cited: 17
Recent advance in modification strategies and applications of soy protein gel properties
Peijun Liang, Simin Chen, Xiang Fang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 17
On the modification of plant proteins: Traditional methods and the Hofmeister effect
Ziming Wang, Tiantong Lan, Jing Jiang, et al.
Food Chemistry (2024) Vol. 451, pp. 139530-139530
Closed Access | Times Cited: 5
Functionality enhancement of pea protein isolate through cold plasma modification for 3D printing application
Ye Liu, Jiayu Sun, Zuoneng Wen, et al.
Food Research International (2024) Vol. 197, pp. 115267-115267
Closed Access | Times Cited: 5
Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies
Yuanyuan Wei, Delu Ning, Liping Sun, et al.
Food Chemistry X (2025) Vol. 25, pp. 102169-102169
Open Access
Cold plasma for food processing and preservation
Brendan A. Niemira, Dike O. Ukuku, O. M. Olanya, et al.
Elsevier eBooks (2025), pp. 149-195
Closed Access
Novel technologies, effects and applications of modified plant proteins by Maillard reaction and strategies for regulation: A review
Shengxian Li, Chaoyi Wang, Yangyong Dai, et al.
Food Research International (2025) Vol. 204, pp. 115959-115959
Closed Access
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
Synergistic Effects of Ultrasound and pH-Shifting on the Solubility and Emulsification Properties of Peanut Protein
Zhonggao Jiao, Zhiqiang Feng, Siqi Zhao, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 853-853
Open Access
Advancements in Inactivation of Soybean Trypsin Inhibitors
Zhanjun Luo, Yujia Zhu, Huiyu Xiang, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 975-975
Open Access
Argon cold plasma treatment induces structural and physicochemical modifications of guar gum for enhanced functional performance
Lin Wang, Lixu Gu, Xuexia Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 142567-142567
Closed Access
Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies
Zorica Knežević‐Jugović, Alina Culeţu, Jelena Mijalković, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 24-24
Open Access | Times Cited: 14
Improved encapsulation effect and structural properties of whey protein isolate by dielectric barrier discharge cold plasma
Ting Xu, Xiaojing Li, Caie Wu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128556-128556
Closed Access | Times Cited: 8
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
In Vitro Bioaccessibility, Cytotoxicity Against Liver Cells and Degradation Modeling Aflatoxin B1 in Bread by Cold Atmospheric Pressure Plasma
Leila Tabatabaei-Moradi, Anousheh Sharifan, Kobra Hajizadeh, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 2
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