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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:

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: 12

Showing 12 citing articles:

Carboxymethyl Chitosan-Assisted Formation of Stable Soy Protein Isolate Emulsions and Their Impact on the Properties of Squid (Dosidicus gigas) Surimi Gel
Siqi Liu, Zhufen Wang, Wenge Yang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110528-110528
Closed Access | Times Cited: 12
Toward Diverse Plant Proteins for Food Innovation
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 4
Understanding the effect of aggregation temperature on molecular interactions in zein gels to tailor the matrix for plant-based cheese alternatives
Anna-Lena Wahl, Lisa Beyer, Jörg Hinrichs
Food Hydrocolloids (2025), pp. 111169-111169
Open Access
Effect of the Number of Gallate Groups of Polyphenols on the Structure, Gel Properties, and Biological Activity of Soy Protein Fibrils
Tianhe Xu, Ri‐Qi Su, Bowen Yang, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 974-974
Open Access
In situ transglutaminase cross-linking mediated protein-stabilized high internal phase emulsion gels to emulate dorsal adipose tissue: The role of continuous phase networks
Liang Guo, Yusheng Xue, Yiran Zhang, et al.
Food Chemistry (2025), pp. 143802-143802
Closed Access
Comparing frictional behaviour of plant and dairy proteins: Case study on high protein concentration
Frances M. Brown, Siavash Soltanahmadi, Alan R. Mackie, et al.
Food Research International (2025), pp. 116322-116322
Open Access
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
Texture-Modified Soy Protein Gels Using Transglutaminase and Agar for Elderly Dysphagia Management
Puchcharin Paleekui, Benjamard Rattanamato, Nattapong Kanha, et al.
Gels (2025) Vol. 11, Iss. 4, pp. 303-303
Open Access
Formation and Characterization of Mycelium–Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes
Ramdattu Santhapur, Disha Jayakumar, David Julian McClements
Foods (2024) Vol. 13, Iss. 24, pp. 4109-4109
Open Access | Times Cited: 3
Legume Protein Gelation: the mechanism behind the formation of homogeneous and fractal gels
Alice Y.J. Tiong, S.N. Crawford, Liliana de Campo, et al.
Food Hydrocolloids (2024), pp. 110639-110639
Open Access | Times Cited: 2
Development of a QSAR model to predict protein-flavor binding in protein-rich food systems
Cristina Barallat-Pérez, Boudewijn Hollebrands, Hans‐Gerd Janssen, et al.
Food Chemistry (2024) Vol. 467, pp. 142268-142268
Closed Access | Times Cited: 1
The Strengthening Effects of Different Types of Salt on the Mechanical Properties of Soy Protein Isolate and Pea Protein Isolate Composite Gels
Yujie Lei, Jin Yue, Tiantian Min, et al.
Food Hydrocolloids (2024), pp. 110988-110988
Closed Access
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