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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:

Mung bean protein isolate: Extraction, structure, physicochemical properties, modifications, and food applications
Mohammad Tarahi, Leyla Abdolalizadeh, Sara Hedayati
Food Chemistry (2024) Vol. 444, pp. 138626-138626
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Unveiling the potential of bean proteins: Extraction methods, functional and structural properties, modification techniques, physiological benefits, and diverse food applications
Debojit Baidya Choudhury, Khalid Gul, Rachna Sehrawat, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139578-139578
Closed Access
Acylase-Based Coatings on Sandblasted Polydimethylsiloxane-Based Materials for Antimicrobial Applications
Cláudia A. Silva, Joana Moreira, Marta Fernandes, et al.
Polymers (2025) Vol. 17, Iss. 2, pp. 182-182
Open Access
Potential plant proteins for functional food ingredients: Composition, utilization and its challenges
Paul Ndubuisi Anyiam, Suphat Phongthai, Lutz Großmann, et al.
NFS Journal (2025), pp. 100216-100216
Open Access
Supplementation of Cereal Products with Edible Insects: Nutritional, Techno-Functional, and Sensory Properties
Mohammad Tarahi, Sara Hedayati, Mehrdad Niakousari
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3398-3423
Closed Access | Times Cited: 3
Comparison analysis of bioactive metabolites in soybean, pea, mung bean, and common beans: reveal the potential variations of their antioxidant property
Wenyuan Zhang, Yaqi Zhao, Haixia Yang, et al.
Food Chemistry (2024) Vol. 457, pp. 140137-140137
Closed Access | Times Cited: 3
A Comparison of Phenolic, Flavonoid, and Amino Acid Compositions and In Vitro Antioxidant and Neuroprotective Activities in Thai Plant Protein Extracts
Pontapan Polyiam, Wipawee Thukham-mee
Molecules (2024) Vol. 29, Iss. 13, pp. 2990-2990
Open Access | Times Cited: 2
Protein–Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications
Mohammad Tarahi, Maryam Gharagozlou, Mehrdad Niakousari, et al.
Antioxidants (2024) Vol. 13, Iss. 7, pp. 777-777
Open Access | Times Cited: 2
Recent advances in mung bean protein: From structure, function to application
Zhilian Huang, Yan Li, Mingcong Fan, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133210-133210
Closed Access | Times Cited: 1
Technical-functional and surface properties of white common bean proteins (Phaseolus vulgaris L.): Effect of pH, protein concentration, and guar gum presence
Luana Cristina da Silva Ramos, Jucenir dos Santos, Laís Fernanda Batista, et al.
Food Research International (2024) Vol. 192, pp. 114809-114809
Closed Access | Times Cited: 1
Morpho-biochemical and Molecular Characterization of New Mung Bean [Vigna radiata (L.) Wilczek] Landraces for Cercospora Leaf Spot (CLS) Disease Resistance
Subhashree Pattnaik, Jyoti Prakash Sahoo, Manaswini Mahapatra, et al.
Physiological and Molecular Plant Pathology (2024) Vol. 134, pp. 102448-102448
Closed Access | Times Cited: 1
Improved konjac glucomannan/curdlan-based emulsion coating by mung bean protein addition for cherry tomato preservation
Kai Chen, Jun Jiang, Yanlin Tian, et al.
International Journal of Biological Macromolecules (2024), pp. 139080-139080
Open Access | Times Cited: 1
Effects of Teosinte Flour (Dioon mejiae) on Selected Physicochemical Characteristics and Consumer Perceptions of Gluten-Free Cocoa Cookies Formulated with Mung Bean (Vigna radiata) Flour
Carlos José Rivera, Ricardo S. Alemán, Jorge Ortega, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 910-910
Open Access
Comparison Analysis of Bioactive Metabolites in Soybean, Pea, Mung Bean, and Common Beans and Reveal the Potential Variations of Their Antioxidant Property
Wenyuan Zhang, Yaqi Zhao, Haixia Yang, et al.
(2024)
Closed Access
Physicochemical Properties of Quinoa (Chenopodium quinoa Willd.) Protein Isolated from Black, Q12, and Titicaca Seed
Seyed Saeed Sekhavatizadeh, Saeid Hosseinzadeh
Current Nutrition & Food Science (2024) Vol. 21, Iss. 2, pp. 238-247
Closed Access
Development and Validation of Miniaturized Assays to Assess Protein Techno‐functional Properties
Jordy Kim Ung Ling, Sergey Gorelik, Gomathy Sandhya Subramanian, et al.
Current Protocols (2024) Vol. 4, Iss. 6
Closed Access
The composition, extraction, functional property, quality, and health benefits of coconut protein: A review
Yang Chen, Lige Tong, Lianzhou Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 135905-135905
Closed Access
Plant proteins from Semen Astragali Complanati: Functional and physicochemical properties and antioxidant activity
Guoshi Cao, Yuxin Shi, Jia Li, et al.
LWT (2024) Vol. 212, pp. 116919-116919
Open Access
The Potential Application of Mung Bean (Vigna radiata L.) Protein in Plant‐Based Food Analogs: A Review
Mohammad Tarahi
Legume Science (2024) Vol. 6, Iss. 4
Open Access
Perilla Seed Oil and Protein: Composition, Health Benefits, and Potential Applications in Functional Foods
Lijun Guan, Ling Zhu, Xindi Zhang, et al.
Molecules (2024) Vol. 29, Iss. 22, pp. 5258-5258
Open Access
Gel properties of mung bean protein‑sodium caseinate hybrid yogurt: Physicochemical properties, microstructure, and intermolecular interactions
Junjian Ran, Shuai Pang, Hongfei Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101977-101977
Open Access
Fabrication and characterization of novel electrospun nanofibers based on grass pea (Lathyrus sativus L.) protein isolate loaded with sumac (Rhus coriaria L.) extract
Mohammad Rezaei, Nasser Sedaghat, Sara Hedayati, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100891-100891
Open Access
Fabrication of mung bean protein isolate nanofibrils and calcium ions induced hydrogels
Yupeng Qi, Qihui Liu, Dongxu Wang, et al.
LWT (2024) Vol. 213, pp. 117045-117045
Open Access
Bioactive peptides derived from insect proteins: Preparation, biological activities, potential applications, and safety issues
Mohammad Tarahi, Fatemeh Aghababaei, David Julian McClements, et al.
Food Chemistry (2024) Vol. 465, pp. 142113-142113
Closed Access
Mastering the methods of Modifying fish protein: Expanding its application in the food industry
Mingxing ZHOU, Weiqing Lan, Jing Xie
Trends in Food Science & Technology (2024), pp. 104810-104810
Closed Access
Physicochemical, Functional, Molecular, and Surface properties of Bean Proteins grown in the High-Altitude Northern Himalayas
Debojit Baidya Choudhury, Khalid Gul, Rachna Sehrawat
Food Hydrocolloids (2024) Vol. 162, pp. 110957-110957
Closed Access
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