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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:

Synergistic effect of pH-shift and controlled heating on improving foaming properties of pea vicilin and its adsorption behavior at the air-water interface
Liuyi Chang, Bingcan Chen, Jiajia Rao
Food Hydrocolloids (2023) Vol. 145, pp. 109022-109022
Closed Access | Times Cited: 14

Showing 14 citing articles:

Food protein-based nanotechnology: from delivery to sensing systems
Qiang Wang, Xiao‐Feng Xiang, Bingcan Chen
Current Opinion in Food Science (2024) Vol. 56, pp. 101134-101134
Closed Access | Times Cited: 40
Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure – Function relationship
Ines Othmeni, Romdhane Karoui, Christophe Blecker
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134818-134818
Closed Access | Times Cited: 10
Yellow Field Pea Protein (Pisum sativum L.): Extraction Technologies, Functionalities, and Applications
Nancy D. Asen, Rotimi E. Aluko, Alex Martynenko, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3978-3978
Open Access | Times Cited: 17
Enhancing Zinc Uptake through Dual-Modification of Cicer arietinum Protein
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Journal of Food Biochemistry (2023) Vol. 2023, pp. 1-26
Open Access | Times Cited: 11
The impact of structural properties on the absorption of hen egg-white ovotransferrin with or without Fe3+ at the air/oil-water interface
Xiaowei Zhang, Wenyan Liu, Qixin Zhang, et al.
Journal of Food Engineering (2024) Vol. 386, pp. 112287-112287
Closed Access | Times Cited: 1
Effects of preheat treatment and syringic acid modification on the structure, functional properties, and stability of black soybean protein isolate
Qianqian Miao, Yiqing He, Haiwen Sun, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3577-3590
Closed Access | Times Cited: 1
A comparative study of vegetable flours as alternative protein sources of interest for food industry
Celia Badia‐Olmos, Miguel Ángel Sentandreu, Laura Laguna, et al.
LWT (2024) Vol. 204, pp. 116414-116414
Open Access | Times Cited: 1
Effect of Rice Bran Protein on the Foaming Properties and Foaming Characteristics of Rice Bran Protein–Sodium Caseinate and Rice Bran Protein Nanoparticles–Sodium Caseinate
Yanpeng Zhang, Delong Li, Yunchun Diao, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2328-2328
Open Access | Times Cited: 1
Structural and functional properties of proteins isolated from four species of microalgae and their application in air-water interface stabilization
Xin Hong, Liuping Fan, Xiaowei Yan, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137531-137531
Closed Access | Times Cited: 1
Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field
Bo Chen, Gaoang Du, Ke Li, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 1988-1988
Open Access
Elucidating the gas cell stabilization mechanism of buckwheat-wheat steamed bread induced by transglutaminase: A focus on the foaming and air-water interfacial properties of dough liquor
Meng-Kun Song, Xiao-Na Guo, Ke‐Xue Zhu
Food Hydrocolloids (2024), pp. 110701-110701
Closed Access
Effect of pH shifting and temperature on the functional properties of a commercial pea protein isolate
Federica Higa, Colten Nickerson, Michael T. Nickerson
Cereal Chemistry (2024)
Closed Access
The impact of enzyme treatment combined with polysaccharides on the foaming properties of defatted egg yolk powder: Interactions and interfacial behavior
Jiaojiao Chen, Zuyue Li, Mahmoud Abou-Elsoud, et al.
Food Hydrocolloids (2024), pp. 110946-110946
Closed Access
pH-dependent emulsifying properties of pea protein isolate: Investigation of the structure – Function relationship
Ines Othmeni, Christophe Blecker, Romdhane Karoui
International Journal of Biological Macromolecules (2024) Vol. 290, pp. 139105-139105
Closed Access
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