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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:

Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol
Marta Santos-Hernández, Fábio Marcon Alfieri, Veronica Gallo, et al.
Food Research International (2020) Vol. 137, pp. 109708-109708
Closed Access | Times Cited: 107

Showing 1-25 of 107 citing articles:

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
David Julian McClements, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 4049-4100
Closed Access | Times Cited: 384
A review on plant-based proteins from soybean: Health benefits and soy product development
Pingxu Qin, Taoran Wang, Yangchao Luo
Journal of Agriculture and Food Research (2022) Vol. 7, pp. 100265-100265
Open Access | Times Cited: 370
Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate
Anum Ishaq, Shafeeqa Irfan, Arooba Sameen, et al.
Current Research in Food Science (2022) Vol. 5, pp. 973-983
Open Access | Times Cited: 91
In vitro digestibility of dietary proteins and in vitro DIAAS analytical workflow based on the INFOGEST static protocol and its validation with in vivo data
Raquel Sousa, Isidra Recio, Dominique Heimo, et al.
Food Chemistry (2022) Vol. 404, pp. 134720-134720
Open Access | Times Cited: 79
Alternations in the multilevel structures of chickpea protein during fermentation and their relationship with digestibility
Yitong Liu, Song Zhu, Yue Li, et al.
Food Research International (2023) Vol. 165, pp. 112453-112453
Closed Access | Times Cited: 44
Comparing nutritional and digestibility aspects of sustainable proteins using the INFOGEST digestion protocol
Renata M.C. Ariëns, Shanna Bastiaan‐Net, Dianne B.P.M. van de Berg-Somhorst, et al.
Journal of Functional Foods (2021) Vol. 87, pp. 104748-104748
Open Access | Times Cited: 62
Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives
Bertrand Muhoza, Baokun Qi, Jean Damascene Harindintwali, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107239-107239
Closed Access | Times Cited: 59
Production, bioactivities and bioavailability of bioactive peptides derived from walnut origin by-products: a review
Dandan Liu, Yiting Guo, Haile Ma
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 26, pp. 8032-8047
Closed Access | Times Cited: 42
Applications of the INFOGEST In Vitro Digestion Model to Foods: A Review
Hualu Zhou, Yunbing Tan, David Julian McClements
Annual Review of Food Science and Technology (2022) Vol. 14, Iss. 1, pp. 135-156
Open Access | Times Cited: 38
Comparison of protein quality and digestibility between plant-based and meat-based burgers
Sara Cutroneo, Barbara Prandi, Andrea Faccini, et al.
Food Research International (2023) Vol. 172, pp. 113183-113183
Closed Access | Times Cited: 22
Assessing the digestibility and estimated bioavailability/ bioaccessibility of plant-based proteins and minerals from soy, pea, and faba bean ingredients
Jaqueline Auer, Marie Alminger, Marina Marinea, et al.
LWT (2024) Vol. 197, pp. 115893-115893
Open Access | Times Cited: 10
Exploring functional plant-based seafood: Ingredients and health implications
Niaz Mahmud, Shahriyar Valizadeh, William Oyom, et al.
Trends in Food Science & Technology (2024) Vol. 144, pp. 104346-104346
Closed Access | Times Cited: 9
The application of the coacervation technique for microencapsulation bioactive ingredients: a critical review
Narmin Nezamdoost-Sani, Saber Amiri, Amin Mousavi Khaneghah
Journal of Agriculture and Food Research (2024), pp. 101431-101431
Open Access | Times Cited: 9
Improved in vitro gastrointestinal digestion protocol mimicking brush border digestion for the determination of the Digestible Indispensable Amino Acid Score (DIAAS) of different food matrices
Delphine Martineau-Côté, Allaoua Achouri, Mélanie Pitre, et al.
Food Research International (2024) Vol. 178, pp. 113932-113932
Closed Access | Times Cited: 8
Protein extraction from lupin (Lupinus angustifolius L.) using combined ultrasound and microwave techniques: Impact on protein recovery, structure, and functional properties
Jiafei Tang, Lucie Cases, Sheila Alves, et al.
Ultrasonics Sonochemistry (2025) Vol. 115, pp. 107232-107232
Open Access | Times Cited: 1
Comparative evaluation of amylases in the oral phase of the INFOGEST static simulation of oro-gastric digestion
Yunyao Qu, Kelly M. Tinker, Erin N. Madden, et al.
Food Research International (2025) Vol. 203, pp. 115887-115887
Open Access | Times Cited: 1
Plant protein-based Pickering emulsion for the encapsulation and delivery of fat-soluble vitamins: A systematic review
Srishti Upadhyay, Vijay Singh Sharanagat
International Journal of Biological Macromolecules (2025), pp. 141635-141635
Closed Access | Times Cited: 1
High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins
Sofia Melchior, Martina Moretton, Sonia Calligaris, et al.
Food and Bioproducts Processing (2021) Vol. 131, pp. 77-85
Closed Access | Times Cited: 55
Identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from vegetable protein sources
Fernando Rivero‐Pino, F. Javier Espejo-Carpio, Emilia M. Guadix
Food Chemistry (2021) Vol. 354, pp. 129473-129473
Closed Access | Times Cited: 54
Protein nutritional quality, amino acid profile, anti-amylase and anti-glucosidase properties of microalgae: Inhibition and mechanisms of action through in vitro and in silico studies
Roghayeh Siahbalaei, Gholamreza Kavoosi, Mostafa Noroozi
LWT (2021) Vol. 150, pp. 112023-112023
Closed Access | Times Cited: 52
Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances
Kandi Sridhar, Saı̈d Bouhallab, Thomas Croguennec, et al.
Trends in Food Science & Technology (2022) Vol. 127, pp. 49-62
Open Access | Times Cited: 36
Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins
Sofia Melchior, Martina Moretton, Marilisa Alongi, et al.
Food Research International (2022) Vol. 163, pp. 112147-112147
Closed Access | Times Cited: 36
Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients
Andrea Rivera del Rio, Remko M. Boom, Anja E.M. Janssen
Foods (2022) Vol. 11, Iss. 6, pp. 870-870
Open Access | Times Cited: 28
Fractionation, Structural Characteristics, Functionality, Aromatic Profile, and In Vitro Digestibility of Lentil (Lens culinaris) Proteins
Liuyi Chang, Zixuan Gu, Nonoy Bandillo, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 3, pp. 478-488
Closed Access | Times Cited: 19
Comparative structural, digestion and absorption characterization of three common extruded plant proteins
Yuxiang Wang, Zhaojun Zheng, Chaoyang Zhang, et al.
Food Research International (2023) Vol. 177, pp. 113852-113852
Closed Access | Times Cited: 16
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