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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:

Functional characterization of plant-based protein to determine its quality for food applications
Manoj Kumar, Maharishi Tomar, Jayashree Potkule, et al.
Food Hydrocolloids (2021) Vol. 123, pp. 106986-106986
Closed Access | Times Cited: 132

Showing 1-25 of 132 citing articles:

Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications
Milad Hadidi, Shima Jafarzadeh, Mehrdad Forough, et al.
Trends in Food Science & Technology (2022) Vol. 120, pp. 154-173
Closed Access | Times Cited: 210
Plant-based proteins and their multifaceted industrial applications
Manoj Kumar, Maharishi Tomar, Sneh Punia, et al.
LWT (2021) Vol. 154, pp. 112620-112620
Open Access | Times Cited: 185
The Current Situation of Pea Protein and Its Application in the Food Industry
Parvathy Shanthakumar, Joanna Klepacka, Aarti Bains, et al.
Molecules (2022) Vol. 27, Iss. 16, pp. 5354-5354
Open Access | Times Cited: 165
Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications
Xinyu Zhang, Qiang Wang, Zhe Liu, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109008-109008
Closed Access | Times Cited: 69
Mechanical Properties of Protein-Based Food Packaging Materials
Yasir Abbas Shah, Saurabh Bhatia, Ahmed Al‐Harrasi, et al.
Polymers (2023) Vol. 15, Iss. 7, pp. 1724-1724
Open Access | Times Cited: 67
Trends and innovations in the formulation of plant-based foods
Christabel Tachie, Ifeanyi D. Nwachukwu, Alberta N. A. Aryee
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 63
Alfalfa as a sustainable source of plant-based food proteins
Milad Hadidi, Jose C. Orellana-Palacios, David Julian McClements, et al.
Trends in Food Science & Technology (2023) Vol. 135, pp. 202-214
Closed Access | Times Cited: 46
Enhanced alkaline extraction techniques for isolating and modifying plant-based proteins
Milad Hadidi, Fatemeh Aghababaei, David Julian McClements
Food Hydrocolloids (2023) Vol. 145, pp. 109132-109132
Closed Access | Times Cited: 46
The Future of Algal Proteins: Innovations in Extraction and Modifications, Functional Properties, and Sustainable Food Applications
Sunil Pipliya, Sitesh Kumar, Rakesh Kumar Gupta, et al.
Future Foods (2025), pp. 100549-100549
Open Access | Times Cited: 2
Plant-derived proteins as a sustainable source of bioactive peptides: recent research updates on emerging production methods, bioactivities, and potential application
Brij Pal Singh, Sneh Punia Bangar, Munira Alblooshi, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 28, pp. 9539-9560
Closed Access | Times Cited: 64
Application of power ultrasound for plant protein extraction, modification and allergen reduction – A review
Animesh Singh Sengar, Nirmal Thirunavookarasu, Pintu Choudhary, et al.
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100219-100219
Open Access | Times Cited: 61
Understanding the impact of enzyme-assisted aqueous extraction on the structural, physicochemical, and functional properties of protein extracts from full-fat almond flour
Fernanda Furlan Gonçalves Dias, Juliana María Leite Nobrega de Moura Bell
Food Hydrocolloids (2022) Vol. 127, pp. 107534-107534
Open Access | Times Cited: 40
Cold-pressed sesame seed meal as a protein source: Effect of processing on the protein digestibility, amino acid profile, and functional properties
Amanda Gomes Almeida Sá, Maria Teresa Bertoldo Pacheco, Yara María Franco Moreno, et al.
Journal of Food Composition and Analysis (2022) Vol. 111, pp. 104634-104634
Open Access | Times Cited: 38
Extraction of plant protein from green leaves: Biomass composition and processing considerations
Sara Pérez-Vila, Mark A. Fenelon, James A. O’Mahony, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107902-107902
Open Access | Times Cited: 38
Sunflower meal/cake as a sustainable protein source for global food demand: Towards a zero-hunger world
Milad Hadidi, Fatemeh Aghababaei, David Julian McClements
Food Hydrocolloids (2023) Vol. 147, pp. 109329-109329
Closed Access | Times Cited: 37
Contemporary insights into the extraction, functional properties, and therapeutic applications of plant proteins
Muhammed Navaf, Kappat Valiyapeediyekkal Sunooj, Basheer Aaliya, et al.
Journal of Agriculture and Food Research (2023) Vol. 14, pp. 100861-100861
Open Access | Times Cited: 37
Green leaf proteins: a sustainable source of edible plant-based proteins
Milad Hadidi, Yasaman Hossienpour, Majid Nooshkam, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-18
Closed Access | Times Cited: 35
Physicochemical properties, structural characteristics and in vitro digestion of brown rice–pea protein isolate blend treated by microbial transglutaminase
Zhao Lin, Ming‐Hsu Chen, Xuezhi Bi, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108673-108673
Open Access | Times Cited: 31
Effect of extraction pH on amino acids, nutritional, in-vitro protein digestibility, intermolecular interactions, and functional properties of guar germ proteins
Ankan Kheto, Rachna Sehrawat, Khalid Gul, et al.
Food Chemistry (2024) Vol. 444, pp. 138628-138628
Closed Access | Times Cited: 15
Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1398-1398
Open Access | Times Cited: 8
Examination of the nutritional composition of alternative beef burgers available in the United States
Elizabeth Cole, Natalie Goeler-Slough, Allison N. Cox, et al.
International Journal of Food Sciences and Nutrition (2021) Vol. 73, Iss. 4, pp. 425-432
Open Access | Times Cited: 51
Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods
Liu Xiao, Chao Wang, Xinwen Zhang, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 440-440
Open Access | Times Cited: 31
Ultrasound-Assisted Extraction of Protein from Pumpkin Seed Press Cake: Impact on Protein Yield and Techno-Functionality
Deniz Sert, Harald Rohm, Susanne Struck
Foods (2022) Vol. 11, Iss. 24, pp. 4029-4029
Open Access | Times Cited: 29
Interactions of legume phenols-rice protein concentrate towards improving vegan food quality: Development of a protein-phenols enriched fruit smoothie
GopikaJayaprakash, Prince Chawla, Kandi Sridhar, et al.
Food Research International (2023) Vol. 171, pp. 113075-113075
Closed Access | Times Cited: 20
Comprehensive structural and functional characterization of a new protein-polysaccharide conjugate between grass pea protein (Lathyrus sativus) and xanthan gum produced by wet heating
Farzane Amiratashani, Mohammad Saeid Yarmand, Hossein Kiani, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127283-127283
Closed Access | Times Cited: 20
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