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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:

Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions
Eléna Keuleyan, Perrine Gélébart, Valérie Beaumal, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108671-108671
Open Access | Times Cited: 22

Showing 22 citing articles:

Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions
Katharina Münch, Karin Schroën, Claire Berton‐Carabin
Journal of the American Oil Chemists Society (2024) Vol. 101, Iss. 10, pp. 1065-1084
Open Access | Times Cited: 19
Lipid oxidation in emulsions: New insights from the past two decades
Marie Hennebelle, Pierre Villeneuve, Erwann Durand, et al.
Progress in Lipid Research (2024) Vol. 94, pp. 101275-101275
Open Access | Times Cited: 17
Commercial plant protein isolates: The effect of insoluble particles on gelation properties
Senna W.P.M. Janssen, Laurice Pouvreau, Renko de Vries
Food Hydrocolloids (2024) Vol. 154, pp. 110049-110049
Open Access | Times Cited: 6
Plant protein aggregates induced by extraction and fractionation processes: Impact on techno-functional properties
Jack Yang, Remco Kornet, Eleni Ntone, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110223-110223
Open Access | Times Cited: 6
Digestive fate of emulsions formulated with pea and lupin protein ingredients: Modulation of lipid digestibility and bioaccessibility by the interfacial composition?
Eléna Keuleyan, Sophie Laurent, Alain Riaublanc, et al.
Food Research International (2025), pp. 115749-115749
Open Access
Role of the pea protein aggregation state on their interfacial properties
Katherine Grasberger, Frederik W. Lund, Adam Cohen Simonsen, et al.
Journal of Colloid and Interface Science (2023) Vol. 658, pp. 156-166
Open Access | Times Cited: 15
Unraveling the effect of combined heat and high-pressure homogenization treatment on the improvement of chickpea protein solubility from the perspectives of colloidal state change and structural characteristic modification
Yu Wang, Jing-jing Yuan, Yaru Zhang, et al.
Food Chemistry (2024) Vol. 442, pp. 138470-138470
Closed Access | Times Cited: 5
Pea protein extraction method impacts the protein (micro)structural organisation and in vitro digestion kinetics
Sarah H.E. Verkempinck, Dorine Duijsens, Ankita Mukherjee, et al.
Food & Function (2024) Vol. 15, Iss. 2, pp. 953-966
Open Access | Times Cited: 4
Pre-treatment effects on the composition and functionalities of pigeon pea seed ingredients
Adilson Roberto Locali-Pereira, Ícaro Putinhon Caruso, Hanitra Rabesona, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109923-109923
Open Access | Times Cited: 4
Effect of Dry and Wet Fractionation on Nutritional and Physicochemical Properties of Faba Bean and Yellow Pea Protein
Ziqi Li, Valeria Messina, Daniel J. Skylas, et al.
Legume Science (2024) Vol. 6, Iss. 2
Open Access | Times Cited: 4
Sorghum protein ingredients: Production, compositional variability and enhancement of aqueous dispersibility through homogenization
Thais Cristina Benatti Gallo, Valérie Beaumal, Bérénice Houinsou-Houssou, et al.
Future Foods (2024) Vol. 9, pp. 100323-100323
Open Access | Times Cited: 3
Effect of Nonprotein Components for Lipid Oxidation in Emulsions Stabilized by Plant Protein Extracts
Katharina Münch, Simeon D. Stoyanov, Karin Schroën, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 926-934
Open Access | Times Cited: 3
The Effect of Heat- and Salt Treatment on the Stability and Rheological Properties of Chickpea Protein-Stabilized Emulsions
Diana Mańko-Jurkowska, Ewa Domian
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 2698-2698
Open Access | Times Cited: 3
Spatiotemporal assessment of protein and lipid oxidation in concentrated oil-in-water emulsions stabilized with legume protein isolates
Mariska Brüls, Vincent J.P. Boerkamp, Johannes Hohlbein, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100817-100817
Open Access | Times Cited: 3
Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing
Nicolas Malterre, Francesca Bot, Emilie Lerda, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 283-283
Open Access | Times Cited: 2
Utilization of creep ringing and bioinformatic modelling in study of cold denatured pea protein emulsions
Harrison Helmick, Natalia M. Rodriguez, Jozef L. Kokini
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103420-103420
Open Access | Times Cited: 7
Solubility, (micro)structure, and in vitro digestion of pea protein dispersions as affected by high pressure homogenization and environmental conditions
J.M. Guevara-Zambrano, Pramit K. Chowdhury, Arno G.B. Wouters, et al.
Food Research International (2024) Vol. 188, pp. 114434-114434
Closed Access | Times Cited: 1
The effect of heat treatment and high‐pressure homogenization on the dispersibility and interfacial behavior of faba bean protein isolate and concentrate
Oluwafemi Jeremiah Coker, P.J. Shand, Supratim Ghosh
Sustainable Food Proteins (2024) Vol. 2, Iss. 3, pp. 159-179
Open Access | Times Cited: 1
Nutritional Quality, Functional Properties, and Biological Characterization of Watermeal (Wolffia globosa)
Parinya Boonarsa, Apichaya Bunyatratchata, Theeraphan Chumroenphat, et al.
Horticulturae (2024) Vol. 10, Iss. 11, pp. 1171-1171
Open Access | Times Cited: 1
The Competition between Endogenous Phospholipids and Proteins from Pea Protein Isolate Rules Their Interfacial Properties
Eléna Keuleyan, Jeanne Kergomard, Adeline Boire, et al.
(2024)
Closed Access
Effect of high-pressure homogenization optimized by response surface methodology on the techno-functional properties of protein concentrate isolated from date seed
Mohamed Kelany, Ahmed K. Rashwan, Doaa Ibrahim Kabil, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119481-119481
Open Access
Mix it up: Stability of oil-in-water emulsions using ratios of commercial pea and potato protein isolate as emulsifier
Melissa Mosselman, Marie Hennebelle, Jaap Keijer, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103902-103902
Open Access
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