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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:

Preparation, structure evaluation, and improvement in foaming characteristics of fibrotic pea protein isolate by cold plasma synergistic organic acid treatment
Zihan Qu, Guiyun Chen, Jiake Wang, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108057-108057
Closed Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

Modification of soy protein isolate and pea protein isolate by high voltage dielectric barrier discharge (DBD) atmospheric cold plasma: Comparative study on structural, rheological and techno-functional characteristics
Srutee Rout, Prem Prakash Srivastav
Food Chemistry (2024) Vol. 447, pp. 138914-138914
Closed Access | Times Cited: 17
The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein
Wenyi Shi, Hexiang Xie, Kefan Ouyang, et al.
Food Chemistry (2024) Vol. 450, pp. 139241-139241
Closed Access | Times Cited: 15
Cold Plasma-Assisted Extraction of Phytochemicals: A Review
Mahshid Heydari, Katya Carbone, F. Gervasi, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3181-3181
Open Access | Times Cited: 28
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: 26
Cold plasma as an emerging nonthermal technology for food processing: A comprehensive review
Sadhula Harikrishna, Pawase Prashant Anil, Rafeeya Shams, et al.
Journal of Agriculture and Food Research (2023) Vol. 14, pp. 100747-100747
Open Access | Times Cited: 23
Interfacial arrangement of tunable gliadin nanoparticles via electrostatic assembly with pectin: Enhancement of foaming property
Dengfeng Peng, Shang Wei, Jing Yang, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108852-108852
Closed Access | Times Cited: 20
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: A nonthermal pretreatment, extraction, and solvent activation technique for obtaining bioactive compounds from agro-food industrial biomass
Kishan Kishor Gupta, Winny Routray
Food Chemistry (2025) Vol. 472, pp. 142960-142960
Closed Access
Recent advances in legume protein‐based colloidal systems
Mohammad Tarahi, Jasim Ahmed
Legume Science (2023) Vol. 5, Iss. 4
Open Access | Times Cited: 17
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: 17
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: 17
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: 5
Enhancing the stability of zein pickering foams via hydrophilic reassembly with sugar alcohols and glycosides: A structural and molecular investigation
Zihan Qu, Guiyun Chen, Tongliang Yang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110028-110028
Closed Access | Times Cited: 4
Chemical acylation of pea protein isolate hydrolysate with fatty acid N-hydroxysuccinimide esters: Effect on structure and functional properties
Jing Xiao, Li Niu, Zongbo Tong, et al.
Food Chemistry (2024) Vol. 443, pp. 138495-138495
Closed Access | Times Cited: 3
Effect of pH and biopolymer ratio on phase behavior, rheology, and structural characteristics of pea protein isolate‐locust bean gum coacervates
Mekala Pavani, Poonam Singha, Sushil Kumar Singh
JSFA reports (2024) Vol. 4, Iss. 4, pp. 197-207
Open Access | Times Cited: 3
The impact of κ-carrageenan on the pea protein gelation by high pressure processing and the gelling mechanisms study
Sitian Zhang, Jay Han, Esther Kwok, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110577-110577
Closed 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
Effect of atmospheric cold plasma treatment on structural, thermal, and mechanical properties of pea protein isolate edible films
R. Santhosh, D. Madhu Babu, Rahul Thakur, et al.
Sustainable Chemistry and Pharmacy (2023) Vol. 37, pp. 101398-101398
Closed Access | Times Cited: 7
Enhancing Solubility and Reducing Thermal Aggregation in Pea Proteins through Protein Glutaminase-Mediated Deamidation
Lijuan Luo, Yuanyuan Deng, Guang Liu, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4130-4130
Open Access | Times Cited: 6
Enhancing the solubility and emulsion properties of rice protein by deamidation of citric acid-based natural deep eutectic solvents
Wenyi Shi, Hexiang Xie, Kefan Ouyang, et al.
Food Research International (2023) Vol. 175, pp. 113762-113762
Closed Access | Times Cited: 6
Mechanisms underlying the formation of non-thermal deamidated zein via synergistic treatment of cold plasma with acid: Improved foam performance
Zihan Qu, Guiyun Chen, Tongliang Yang, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109195-109195
Closed Access | Times Cited: 5
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
Improving the Efficiency of Proteolysis in Soybean Isolate: Cold Plasma Treatment
Cheng Yang, Tiantian Zhang, Han Zhang, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Interfacial and foaming properties of plant and microbial proteins: Comparison of structure-function behavior of different proteins
Xinyu Zhang, Zhe Liu, Xiaojie Ma, et al.
Food Chemistry (2024) Vol. 463, pp. 141431-141431
Closed Access | Times Cited: 1
Investigating binding mechanism between coconut globulin and tannic acid mediated by atmospheric cold plasma: Protein structure and stability
Yang Chen, Yile Chen, Lianzhou Jiang, et al.
Food Chemistry (2024) Vol. 464, pp. 141670-141670
Closed Access | Times Cited: 1
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