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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:

Heat-induced gels from pea protein soluble colloidal aggregates: Effect of calcium addition or pH adjustment on gelation behavior and rheological properties
Wenbo Ren, Wenjie Xia, Deniz Z. Gunes, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109417-109417
Open Access | Times Cited: 23

Showing 23 citing articles:

Effect of pH on the gelling properties of pea protein-pectin dispersions
Dan Zhang, Da Chen, Osvaldo H. Campanella
Food Hydrocolloids (2024) Vol. 151, pp. 109731-109731
Closed Access | Times Cited: 18
Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route
Wenjie Xia, Tomasz Pawel Czaja, Matías A. Via, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110045-110045
Open Access | Times Cited: 8
Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications
Xinnan Ye, Lai Wei, Luyao Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135397-135397
Closed Access | Times Cited: 8
Effect of limited proteolysis and CaCl2 on the rheology, microstructure and in vitro digestibility of pea protein-carboxymethyl cellulose mixed gel
Niloufar Nourmohammadi, Osvaldo H. Campanella, Da Chen
Food Research International (2024) Vol. 188, pp. 114474-114474
Closed Access | Times Cited: 6
Hyaluronic acid modulates techno-functional and digestion properties of heat-induced ginkgo seed protein isolate gel
Qiao Cheng, Changqi Liu, Jing Zhao, et al.
Food Bioscience (2024) Vol. 59, pp. 104204-104204
Closed Access | Times Cited: 5
Rheology of plant protein–polysaccharide gel inks for 3D food printing: Modeling and structure–property relations
Aleksey D. Drozdov, Jesper de Claville Christiansen
Journal of Food Engineering (2024) Vol. 380, pp. 112150-112150
Open Access | Times Cited: 5
Effect of pH and ionic strength on heat-induced pea protein isolate aggregation and gel formation
Yi Zhang, Anja Herneke, Maud Langton, et al.
Food Hydrocolloids (2025), pp. 111393-111393
Open Access
Development of ambient printable hydrogen-bonded crosslinked vitrimer hydrogel inks derived from low methyl apple pectin with reduced K+ concentration
Tianya Hu, Duan Yuan, Xiao Fu, et al.
International Journal of Biological Macromolecules (2025), pp. 142692-142692
Closed Access
Multiscale study of structure formation in high moisture extruded plant protein biopolymer mixes
Julie Frost Dahl, Oriane Bouché, Milena Corredig
Food Hydrocolloids (2024) Vol. 158, pp. 110523-110523
Closed Access | Times Cited: 4
Gel properties of soybean protein isolate–pectin mixed system: Effects of pH and pectin degree of methoxylation
Qi Wang, Shizhang Yan, Tianyao Chen, et al.
Journal of Molecular Liquids (2025), pp. 126871-126871
Closed Access
Double-crosslinked pea protein isolation-sodium alginate composite microgels embedding Lactobacillus plantarum: Effect of calcium chloride concentration
Xiaohan Wang, Shujin Chen, Xirui Zhang, et al.
LWT (2025), pp. 117670-117670
Open Access
Exploring the rheological and thermal behavior of cowpea protein concentrate: Impact of pH and concentration
Maria Mariana Garcia de Oliveira, Ana Gabriela Baroni Wicher Fessori, Víctor Justiniano Huamaní-Meléndez, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 694, pp. 134106-134106
Closed Access | Times Cited: 3
Gelation and Rheological Properties of Ultrasound-Extracted Faba Bean Protein: A Comparative Study with Commercial Plant Proteins
Abraham Badjona, Beatrice Cherono, Robert Bradshaw, et al.
Food Hydrocolloids (2024), pp. 110997-110997
Open Access | Times Cited: 3
Impact of Calcium Chloride Addition on the Microstructural and Physicochemical Properties of Pea Protein Isolate-Based Films Plasticized with Glycerol and Sorbitol
Dariusz Kowalczyk, Waldemar Kazimierczak
Coatings (2024) Vol. 14, Iss. 9, pp. 1116-1116
Open Access | Times Cited: 2
A straight-forward fabrication of yuba films with controllable mechanical properties by oil-in-water emulsion model system rather than soymilk
Wenqiang Cai, Junwei Zhang, Bowen Zou, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136457-136457
Closed Access | Times Cited: 2
Synergistic Effects of Pea Protein on the Viscoelastic Properties of Sodium Alginate Gels: Findings from Fourier Transform Iinfrared and Large-Amplitude Oscillatory Shear Analysis
Won Byong Yoon, Hwabin Jung, Timilehin Martins Oyinloye
Processes (2024) Vol. 12, Iss. 8, pp. 1638-1638
Open Access | Times Cited: 1
Soft Ca2+-induced pea protein gels through mild heating: controlling elasticity and fracturing behavior
Wenbo Ren, Lı́lı́a Ahrné, Deniz Z. Gunes
Food Hydrocolloids (2024), pp. 110709-110709
Open Access | Times Cited: 1
A Comprehensive Review on Plant-Originated Versatile Gels: Mechanism, Characterization, and Applications
Yashi Srivastava, Ankit Awasthi, Jatindra K. Sahu, et al.
Food and Bioprocess Technology (2024)
Closed Access
Characterization of physicochemical properties of mung bean protein isolate and κ-carrageenan hydrogel as a delivery system for propolis extract
Amin Sabouri Moghadam, Maryam Sadat Mirmohammad Meiguni, Maryam Salami, et al.
Food Research International (2024) Vol. 197, pp. 115221-115221
Closed Access
Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients
Anna Mengozzi, Emma Chiavaro, Davide Barbanti, et al.
Gels (2024) Vol. 10, Iss. 5, pp. 309-309
Open Access
Development and Validation of Miniaturized Assays to Assess Protein Techno‐functional Properties
Jordy Kim Ung Ling, Sergey Gorelik, Gomathy Sandhya Subramanian, et al.
Current Protocols (2024) Vol. 4, Iss. 6
Closed Access
Relationship between rheological parameters and structure formation in high moisture extrusion of plant protein biopolymers
Julie Frost Dahl, Oriane Bouché, Miek Schlangen, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110843-110843
Open Access
The Effect of CaCl2 on the Gelling Properties of Pea Protein–Pectin Dispersions
Dan Zhang, Da Chen, Osvaldo H. Campanella
Gels (2024) Vol. 11, Iss. 1, pp. 18-18
Open Access
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