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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:

Phenolic compounds in walnut pellicle improve walnut (Juglans regia L.) protein solubility under pH-shifting condition
Xiangzhen Kong, Zilin Huang, Caimeng Zhang, et al.
Food Research International (2022) Vol. 163, pp. 112156-112156
Closed Access | Times Cited: 23

Showing 23 citing articles:

Plant protein solubility: A challenge or insurmountable obstacle
Kun Gao, Jiajia Rao, Bingcan Chen
Advances in Colloid and Interface Science (2023) Vol. 324, pp. 103074-103074
Closed Access | Times Cited: 35
Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive Review
Chaoting Wen, Zhiyi Zhang, Liyan Cao, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 28, pp. 10525-10542
Closed Access | Times Cited: 24
High internal phase emulsions stabilized by alkaline-extracted walnut protein isolates and their application in food 3D printing
Xuan Huang, Chunjun Yan, Yanfei Xu, et al.
Food Research International (2023) Vol. 169, pp. 112858-112858
Closed Access | Times Cited: 21
Study of an inhibitory effect of plant polyphenolic compounds against digestive enzymes using bench-working experimental evidence predicted by molecular docking and dynamics
Kaushal Vyas, Supraja Prabaker, Dhamodharan Prabhu, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129222-129222
Closed Access | Times Cited: 8
Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications
Kangyi Zhang, Huang Jin, Dongxu Wang, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 7
Effect of non-covalent and covalent complexation on structure, functional properties and digestive behavior of soybean protein isolate-soybean isoflavone complexes
Jiannan Yan, Qianqian Gu, Fang-Lan Xing, et al.
Innovative Food Science & Emerging Technologies (2025) Vol. 100, pp. 103928-103928
Closed Access
Techno-Functionalities of White Bean Protein Concentrate: A Comparative Study with Soy and Pea Proteins
Paula Zambe Azevedo, Juliana Eloy Granato Costa, Jessica da Silva Matos, et al.
Macromol—A Journal of Macromolecular Research (2025) Vol. 5, Iss. 1, pp. 3-3
Open Access
Effects of walnut kernel pellicle on the composition and properties of enzymatic hydrolysates of walnut meal by peptidomics and bioinformatics
Yujiao Zhang, Li Zhang, Like Lin, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
Characterization of physical, structural and antioxidant properties of hemp seed and seed meal protein-gallic acid conjugates
Wannawarang Tanbamrung, Suphat Phongthai, Pornchai Rachtanapun, et al.
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100705-100705
Closed Access
Sorghum proteins: Effect of extraction pH on physicochemical properties and emulsion formation
Matheus Dias de Carvalho, Carolina Siqueira Franco Picone, Ana Carla Kawazoe Sato
Journal of Cereal Science (2024) Vol. 116, pp. 103860-103860
Closed Access | Times Cited: 3
Effects of polyphenols from walnut pellicle on the structure and allergenicity of walnut globulin
Jia-Hui Ma, Li-Qiu Ren, Tian-Xuan Tang, et al.
Food Bioscience (2024) Vol. 60, pp. 104381-104381
Closed Access | Times Cited: 3
Self-assembly and aggregation behavior of temperature-controlled modified glycinin and d-galactose colloidal particles
Shiqi Tang, Panling Liu, Sha Zhu, et al.
Food Chemistry (2024) Vol. 441, pp. 138323-138323
Closed Access | Times Cited: 1
Identification, rapid screening, docking mechanism and in vitro digestive stability of novel DPP-4 inhibitory peptides from wheat gluten with ginger protease
Linsong Pu, Xiangzhen Kong, Ruoyu Xing, et al.
Food & Function (2024) Vol. 15, Iss. 7, pp. 3848-3863
Closed Access | Times Cited: 1
The innovative extraction and purification process of insoluble polyphenols from Paeonia ostii roots: Optimum study and in vitro activities
Ziang Huang, Jing Yang, Liping Shen, et al.
Process Biochemistry (2024) Vol. 142, pp. 13-23
Closed Access | Times Cited: 1
Volatile and non-volatile compounds profiling and their role in sensory and antioxidative attributes of two species of “red snow tea” (Lethariella)
Lin Yu-hong, Ran Wei, Jack Jingyuan Zheng, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106422-106422
Closed Access | Times Cited: 1
Modification approaches of walnut proteins to improve their structural and functional properties: A review
Min Yang, Yunkun Zhu, Jiangxia Xu, et al.
Food Chemistry X (2024), pp. 101873-101873
Open Access | Times Cited: 1
Investigating binding mechanism between coconut globulin and tannic acid mediated by atmospheric cold plasma: Protein structure and stability
Yang Chen, Yile Chen, Lianzhou Jiang, et al.
Food Chemistry (2024) Vol. 464, pp. 141670-141670
Closed Access | Times Cited: 1
Exploring the Differences of Sensory Attribute, Chemical Profile and Antioxidant Potential of Two Species of “Red Snow Tea” (Lethariella)
Lin Yu-hong, Ran Wei, Jack Jingyuan Zheng, et al.
(2024)
Closed Access
The chemical composition of the walnut pellicle and its benefits to health
Chen-Rui Zhao, Qin Chen, Xuan Ma, et al.
Food & medicine homology. (2024) Vol. 1, Iss. 1, pp. 9420007-9420007
Closed Access
Transcriptomic Profiling Analyses Revealed Candidate Genes Under Freezing Stress in Siberian Apricot (Prunus sibirica)
Quangang Liu, Wenying Li, Xin Zhao, et al.
Forests (2024) Vol. 15, Iss. 11, pp. 1870-1870
Open Access
Effects of microfluidization time on the structural, physiochemical and functional properties of walnut protein
Xiaoyan Zhao, Qin Li, Shuo Yuan, et al.
International Journal of Biological Macromolecules (2024), pp. 137066-137066
Closed Access
Effects of pH shift and D-galactose on network structure of glycinin gel and diffusion behavior of non-network proteins
Shiqi Tang, Huanyu Zheng, Panling Liu, et al.
Food Chemistry (2024) Vol. 468, pp. 142526-142526
Closed Access
Spectroscopic and Docking Studies of (−)-Epigallocatechin Gallate and Casein and Functional Evaluation of the Complexes
Xiaopeng Zhu, Yongfeng Liu
(2023)
Closed Access
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