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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:

Assessing functional properties of rapeseed protein concentrate versus isolate for food applications
Wanqing Jia, Elvira Rodríguez‐Alonso, Marine Bianeis, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 68, pp. 102636-102636
Open Access | Times Cited: 90

Showing 1-25 of 90 citing articles:

Functionality of Ingredients and Additives in Plant-Based Meat Analogues
Konstantina Kyriakopoulou, Julia K. Keppler, Atze Jan van der Goot
Foods (2021) Vol. 10, Iss. 3, pp. 600-600
Open Access | Times Cited: 417
Turning Food Protein Waste into Sustainable Technologies
Mohammad Peydayesh, Massimo Bagnani, Wei Long Soon, et al.
Chemical Reviews (2022) Vol. 123, Iss. 5, pp. 2112-2154
Open Access | Times Cited: 131
Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives
Marie‐Christin Baune, Nino Terjung, Mehmet Tülbek, et al.
Future Foods (2022) Vol. 6, pp. 100181-100181
Open Access | Times Cited: 73
A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes
Xianghui Yan, Zheling Zeng, David Julian McClements, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 2, pp. 1312-1336
Closed Access | Times Cited: 60
Plant-based proteins from agro-industrial waste and by-products: Towards a more circular economy
Milad Hadidi, Fatemeh Aghababaei, Diego J. González-Serrano, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129576-129576
Closed Access | Times Cited: 27
Rapeseed protein concentrate as a potential ingredient for meat analogues
Wanqing Jia, Nicolas Curubeto, Elvira Rodríguez‐Alonso, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 72, pp. 102758-102758
Open Access | Times Cited: 68
Oilseed by-products as plant-based protein sources: Amino acid profile and digestibility
Amanda Gomes Almeida Sá, Daniele Cristina da Silva, Maria Teresa Bertoldo Pacheco, et al.
Future Foods (2021) Vol. 3, pp. 100023-100023
Open Access | Times Cited: 67
Influence of Emerging Technologies on the Utilization of Plant Proteins
Amanda Gomes Almeida Sá, João Borges Laurindo, Yara María Franco Moreno, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 57
The development process of plant-based meat alternatives: Raw material formulations and processing strategies
Yi Wang, Bo Lyu, Hongling Fu, et al.
Food Research International (2023) Vol. 167, pp. 112689-112689
Closed Access | Times Cited: 40
Cold-pressed sesame seed meal as a protein source: Effect of processing on the protein digestibility, amino acid profile, and functional properties
Amanda Gomes Almeida Sá, Maria Teresa Bertoldo Pacheco, Yara María Franco Moreno, et al.
Journal of Food Composition and Analysis (2022) Vol. 111, pp. 104634-104634
Open Access | Times Cited: 38
High-moisture extrusion of soy protein: Effects of insoluble dietary fiber on anisotropic extrudates
Qian Deng, Zhaojun Wang, Liwei Fu, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108688-108688
Closed Access | Times Cited: 35
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking
Davide De Angelis, Christina Opaluwa, Antonella Pasqualone, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100552-100552
Open Access | Times Cited: 25
Oil-water interface and emulsion stabilising properties of rapeseed proteins napin and cruciferin studied by nonlinear surface rheology
Jack Yang, Penghui Shen, Anteun de Groot, et al.
Journal of Colloid and Interface Science (2024) Vol. 662, pp. 192-207
Open Access | Times Cited: 14
Modulating commercial pea protein gel properties through the addition of phenolic compounds
Iris Faber, Laurice Pouvreau, Atze Jan van der Goot, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110123-110123
Open Access | Times Cited: 10
Comparison of the corrosion inhibition property on cold rolled steel in sulfuric acid media between reflux and ultrasound extracts from rapeseed meal
Qiu Li, Xianghong Li, Dake Xu, et al.
Industrial Crops and Products (2024) Vol. 216, pp. 118809-118809
Closed Access | Times Cited: 8
Towards sustainable and nutritional-based plant protein sources: A review on the role of rapeseed
Gülşah Karabulut, Büşra Gültekin Subaşı, Petya Ivanova, et al.
Food Research International (2025) Vol. 202, pp. 115553-115553
Closed Access | Times Cited: 1
Covalent and non-covalent modification of sunflower protein with chlorogenic acid: Identifying the critical ratios that affect techno-functionality
Wanqing Jia, Divjyot Singh Sethi, Atze Jan van der Goot, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107800-107800
Open Access | Times Cited: 31
Water distribution in maize starch-pea protein gels as determined by a novel confocal laser scanning microscopy image analysis method and its effect on structural and mechanical properties of composite gels
Zhihong Lyu, Guido Sala, Elke Scholten
Food Hydrocolloids (2022) Vol. 133, pp. 107942-107942
Closed Access | Times Cited: 30
Effective Use of Plant Proteins for the Development of “New” Foods
Hiroyuki Yano, Wei Fu
Foods (2022) Vol. 11, Iss. 9, pp. 1185-1185
Open Access | Times Cited: 28
Plant-Based Fish Analogs—A Review
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Applied Sciences (2023) Vol. 13, Iss. 7, pp. 4509-4509
Open Access | Times Cited: 22
Changes in structure, functional properties and volatile compounds of Cinnamomum camphora seed kernel protein by Maillard reaction
Xianghui Yan, Xiaofeng Gong, Zheling Zeng, et al.
Food Bioscience (2023) Vol. 53, pp. 102628-102628
Closed Access | Times Cited: 22
Melting properties of vegan cheese: Effect of emulsion and protein addition on the thermal behaviour of starch gels
Zhihong Lyu, Guido Sala, Elke Scholten
Food Hydrocolloids (2023) Vol. 144, pp. 108917-108917
Open Access | Times Cited: 22
How do pH and temperature influence extraction yield, physicochemical, functional, and rheological characteristics of brewer spent grain protein concentrates?
Aurenice Maria Mota da Silva, Flávia Souza Almeida, Marcos Fellipe da Silva, et al.
Food and Bioproducts Processing (2023) Vol. 139, pp. 34-45
Closed Access | Times Cited: 21
Review on recent trends in the application of protein concentrates and isolates – A food industry perspective
M. Meganaharshini, V. Sudhakar, N. Dhivya Bharathi, et al.
Food and Humanity (2023) Vol. 1, pp. 308-325
Closed Access | Times Cited: 18
Processing effects on the protein quality and functional properties of cold-pressed pumpkin seed meal
Amanda Gomes Almeida Sá, Maria Teresa Bertoldo Pacheco, Yara María Franco Moreno, et al.
Food Research International (2023) Vol. 169, pp. 112876-112876
Closed Access | Times Cited: 17
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