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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:

Electric field effects on proteins – Novel perspectives on food and potential health implications
Rui M. Rodrigues, Zita Avelar, Luís Machado, et al.
Food Research International (2020) Vol. 137, pp. 109709-109709
Closed Access | Times Cited: 49

Showing 1-25 of 49 citing articles:

Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins
Ahmed Taha, Federico Casanova, Povilas Šimonis, et al.
Foods (2022) Vol. 11, Iss. 11, pp. 1556-1556
Open Access | Times Cited: 90
Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review
Samaneh Shaghaghian, David Julian McClements, Mohammadreza Khalesi, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 646-656
Closed Access | Times Cited: 77
Techno-functional properties of edible insect proteins and effects of processing
Maryia Mishyna, Julia K. Keppler, Jianshe Chen
Current Opinion in Colloid & Interface Science (2021) Vol. 56, pp. 101508-101508
Open Access | Times Cited: 77
Effects of moderate electric field on the structural properties and aggregation characteristics of soybean protein isolate
Hong Wang, Ning Wang, Xing Chen, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107911-107911
Closed Access | Times Cited: 64
Effects of Innovative Processing Methods on Microalgae Cell Wall: Prospects towards Digestibility of Protein-Rich Biomass
Luís Machado, Gonçalo Carvalho, Ricardo N. Pereira
Biomass (2022) Vol. 2, Iss. 2, pp. 80-102
Open Access | Times Cited: 55
Application of emerging technologies to obtain legume protein isolates with improved techno‐functional properties and health effects
Ricard Bou, Paola Navarro‐Vozmediano, Rubén Domínguez, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2200-2232
Open Access | Times Cited: 44
How pulse electric field treatment affects anti-nutritional factors and plant protein digestibility: A concise review
Ankan Kheto, Sakshi Manikpuri, Ayan Sarkar, et al.
Food Bioscience (2024) Vol. 61, pp. 104849-104849
Closed Access | Times Cited: 8
Protein aerogels as food-grade delivery systems - A comprehensive review
Ana Catarina Leite, Ricardo N. Pereira, Rui M. Rodrigues
Food Hydrocolloids (2025), pp. 111138-111138
Closed Access | Times Cited: 1
Effect of processing technologies on the digestibility of egg proteins
Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4703-4738
Closed Access | Times Cited: 53
The essential role of the plasma sheath in plasma–liquid interaction and its applications—A perspective
Patrick Vanraes, Annemie Bogaerts
Journal of Applied Physics (2021) Vol. 129, Iss. 22
Open Access | Times Cited: 49
Covalent or non-covalent binding of polyphenols, polysaccharides, metal ions and nanoparticles to beta-lactoglobulin and advanced processing techniques: Reduce allergenicity and regulate digestion of beta-lactoglobulin
Wei Jia, Jiying Zhu, Xin Wang, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 634-645
Closed Access | Times Cited: 31
Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
Ramon S. Rocha, Ramón Silva, Gustavo Luís de Paiva Anciens Ramos, et al.
Food Research International (2022) Vol. 161, pp. 111827-111827
Closed Access | Times Cited: 30
Electrical Fields in the Processing of Protein-Based Foods
Ricardo N. Pereira, Rui M. Rodrigues, Zita Avelar, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 577-577
Open Access | Times Cited: 6
Effect of Thermal Processing on Food Allergenicity: Mechanisms, Application, Influence Factor, and Future Perspective
Xiaowen Pi, Lilin Zhu, Jiayuan Liu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 37, pp. 20225-20240
Closed Access | Times Cited: 6
Electric fields as effective strategies for enhancing quality attributes of meat in cold chain logistics: A review
Hengxun Lin, Guangyu Wu, Xiaojia Hu, et al.
Food Research International (2024) Vol. 193, pp. 114839-114839
Closed Access | Times Cited: 5
Pulsed electric field-assisted glycation of bovine serum albumin/starch conjugates improved their emulsifying properties
Ahmed Taha, Federico Casanova, Povilas Šimonis, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 82, pp. 103190-103190
Closed Access | Times Cited: 22
Ohmic vs. conventional heating: Influence of moderate electric fields on properties of egg white protein gels
Eike Joeres, Henry Schölzel, Stephan Drusch, et al.
Food Hydrocolloids (2022) Vol. 127, pp. 107519-107519
Closed Access | Times Cited: 21
Ohmic vs. conventional heating: Influence of moderate electric fields on properties of potato protein isolate gels
Eike Joeres, Stephan Drusch, Stefan Töpfl, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 85, pp. 103333-103333
Closed Access | Times Cited: 11
Structure and functional properties of myosin induced by electrostatic fields at different pH values
Yuqian Xu, Dongmei Leng, Martine Schroyen, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 104004-104004
Closed Access
Pulsed Electric Field (PEF) Technology for Preserving Fruits and Vegetables: Applications, Benefits, and Comparisons
Xinyu Gao, Zichen Wang, Guoxiu Sun, et al.
Food Reviews International (2025), pp. 1-26
Closed Access
Advancement of microchip electrophoresis coupled with capacitively coupled contactless conductivity detection—from design to application (2018–2024)
Mingpeng Yang, Chaofan Wang, Jun Cai, et al.
Analytical Sciences (2025)
Open Access
Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0
Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, et al.
Food Reviews International (2022) Vol. 40, Iss. 1, pp. 37-78
Open Access | Times Cited: 18
Electrochemistry in sensing of molecular interactions of proteins and their behavior in an electric field
Jan Vacek, Martina Zatloukalová, Vlastimil Dorčák, et al.
Microchimica Acta (2023) Vol. 190, Iss. 11
Open Access | Times Cited: 10
Mechanisms underlying the changes in the structural, physicochemical, and emulsification properties of porcine myofibrillar proteins induced by prolonged pulsed electric field treatment
Yun Jeong Kim, Dong‐Min Shin, Eun-Jae Oh, et al.
Food Chemistry (2024) Vol. 456, pp. 140024-140024
Open Access | Times Cited: 3
Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins
Neda Mollakhalili‐Meybodi, Roghayeh Nejati, Mehran Sayadi, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 6, pp. 1725-1744
Open Access | Times Cited: 15
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