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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:

Impact of native pea proteins on the gelation properties of pea protein isolates
Ysamar Rodriguez, Michael Beyrer
Food Structure (2023) Vol. 37, pp. 100340-100340
Open Access | Times Cited: 14

Showing 14 citing articles:

Pea and soy protein isolate fractal gels: The role of protein composition, structure and solubility on their gelation behaviour
Alice Y.J. Tiong, Simon Crawford, Nykola C. Jones, et al.
Food Structure (2024) Vol. 40, pp. 100374-100374
Open Access | Times Cited: 6
Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels
Shima Saffarionpour
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
Effect of resonance acoustic mixing treatment on the gelation properties of pea protein isolate and the gel in vitro digestibility
Ying He, Yibing Wang, Yingjie Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140568-140568
Closed Access
Insight into the improvement mechanism of gel properties of pea protein isolate based on the synergistic effect of cellulose nanocrystals and calcium ions
Jinglei Zhang, Huajian Xu, Huixia Liu, et al.
Food Chemistry (2024) Vol. 447, pp. 138975-138975
Closed Access | Times Cited: 5
Effect of pulsed electric field processing on microbial and enzyme inactivation in blended plant-based milk alternatives: A case study on a microbial challenge test for a non-presterilized oat-based beverage enriched with pea protein
Nicholas Horlacher, Indrawati Oey, Sze Ying Leong
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103699-103699
Open Access | Times Cited: 4
An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product
Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, et al.
Gels (2023) Vol. 9, Iss. 12, pp. 921-921
Open Access | Times Cited: 11
Pulsed electric field treatment for preservation of Chlorella suspensions and retention of gelling capacity
Cora De Gol, Ailsa Moodycliffe, Heidy M.W. den Besten, et al.
Food Research International (2024) Vol. 182, pp. 114154-114154
Open Access | Times Cited: 3
Use of supercritical CO2 to improve the quality of lupin protein isolate
Rubén Domínguez, Roberto Bermúdez, Mirian Pateiro, et al.
Food Chemistry (2024) Vol. 460, pp. 140520-140520
Closed Access | Times Cited: 3
Characterization of pea composites and feasibility of heat-modulated meat analogs production
Md. Hafizur Rahman Bhuiyan, Laura Liu, Anusha Samaranayaka, et al.
Food Chemistry (2024) Vol. 463, pp. 141282-141282
Open Access | Times Cited: 3
Prediction of pea composites physicochemical traits and techno-functionalities using FTIR spectroscopy
Md. Hafizur Rahman Bhuiyan, Laura Liu, Anusha Samaranayaka, et al.
LWT (2024) Vol. 208, pp. 116667-116667
Open Access | Times Cited: 2
Techno-functional properties and allergenicity of mung bean (Vigna radiata) protein isolates from Imara and KPS2 varieties
Tak Gun Jeremy Chin, Thimo Ruethers, B. Chan, et al.
Food Chemistry (2024) Vol. 457, pp. 140069-140069
Closed Access | Times Cited: 1
The role of amylose content on the structure and rheological properties of pea protein-starch systems during pressurized hydrothermal processing
Laura Román, Luis Jiménez‐Munoz, Louise Margrethe Arildsen Jakobsen, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110830-110830
Closed Access | Times Cited: 1
Techno-Functional Properties and Allergenicity of Mung Bean Protein Isolates from Different Countries of Origins
Tak Gun Jeremy Chin, Thimo Ruethers, B. Chan, et al.
(2024)
Closed Access
Pulsed electric field combined with preheating to preserve mildly extracted pea protein
Cora De Gol, Nicolas Etschmann, M.H. Zwietering, et al.
LWT (2024), pp. 117100-117100
Open Access
Mix it up: Stability of oil-in-water emulsions using ratios of commercial pea and potato protein isolate as emulsifier
Melissa Mosselman, Marie Hennebelle, Jaap Keijer, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103902-103902
Open Access
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