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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.

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Showing 17 citing articles:

Enhancement of hydrogen bonds between proteins and polyphenols through magnetic field treatment: Structure, interfacial properties, and emulsifying properties
Yang Chen, Qiaozhu Wei, Yile Chen, et al.
Food Research International (2024) Vol. 192, pp. 114822-114822
Closed Access | Times Cited: 7
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: 6
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
Performance of Eggplant (Solanum melongena L.) Antioxidant Dietary Fiber in a Vegan Cashew Cream Cheese
Ricardo A. Higuera-Coelho, Evelyn L. Bonifazi, S. Casciaro, et al.
Food Chemistry Advances (2025), pp. 100890-100890
Open Access
Modifying pea protein by cold plasma for the development of functional vegan cheese
Bing-Fan Chuang, Sheng-Yi Chen, Jer‐An Lin, et al.
Food Bioscience (2025), pp. 106017-106017
Closed Access
Optimization of Wall Material Composition for Encapsulating Bioactive Compounds From Giloy (Tinospora cordifolia) Stems
Salam Maheshkumar Singh, Soubhagya Tripathy, Bhupendra M Ghodki, et al.
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Study on the detection of active components in plasma-activated water and its storage stability
Huanlan Zhang, Momna Rubab, Moutong Chen, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 3
Effect of cold plasma for modulating macromolecules and bioactive composition of food: Unveiling mechanisms and synergies with other emerging techniques
Srutee Rout, Soubhagya Tripathy, Prem Prakash Srivastav
Food Bioscience (2024) Vol. 61, pp. 104545-104545
Closed Access | Times Cited: 2
Cold Plasma-Induced Changes in the Structural and Techno-functional Properties of Sprouted Foxtail Millet Protein Concentrate
V. Monica, Anbarasan Rajan, R. Mahendran
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 2
Influence of High-Voltage Corona Discharge on Drying Kinetics and Physicochemical Properties of Alfalfa at Various Air-Gap Spacings
Mengheng Guo, Yingying Qian, Jiamin Yuan, et al.
Agronomy (2024) Vol. 14, Iss. 6, pp. 1235-1235
Open Access | Times Cited: 1
Effect of microwave plasma processing on the structure, physicochemical properties and functional properties of rice bran protein
Chang Liu, Ning Wang, Lin Li, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110851-110851
Closed Access | Times Cited: 1
Sustainable Pulse Proteins: Physical, Chemical and Fermentative Modifications
S. Ganeshan, Nancy D. Asen, Yingxin Wang, et al.
Applied Biosciences (2024) Vol. 3, Iss. 2, pp. 263-282
Open Access
Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review
Srutee Rout, Pranjyan Dash, Pradeep Kumar Panda, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 14, pp. 3199-3212
Closed Access
Combined high voltage atmospheric cold plasma and ultraviolet-cold plasma inhibited aspergillus flavus growth and improved physicochemical properties of protein in peanuts
Luling Zhao, Jiarong Zheng, Wenjing Yan, et al.
Food Chemistry (2024) Vol. 464, pp. 141607-141607
Closed Access
Insight into the oxidation mechanism of coconut globulin by atmospheric cold plasma focusing on side chain amino acids
Yang Chen, Tong Li, Li Tian, et al.
Food Chemistry (2024) Vol. 464, pp. 141647-141647
Closed Access
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
Soy protein gels based on ultrasonic treatment: Effects of Ca2+ and 11S/7S ratio on gel structures and digestive properties
Ruqi Guo, Xiaoqi Deng, Qinlin Hu, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107143-107143
Open Access
Cold plasma reengineers peanut protein isolate: Unveiling changes in functionality, rheology, and structure
Mustapha Muhammad Nasiru, Evans Frimpong Boateng, Fawze Alnadari, et al.
International Journal of Biological Macromolecules (2024) Vol. 286, pp. 138407-138407
Closed Access
Effect of cold plasma synergistic acid induction on the quality characteristics of casein gel
Yu Zhang, Hongchi Zhou, Xin Wang, et al.
Food Chemistry (2024) Vol. 468, pp. 142401-142401
Closed Access
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