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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:

The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate
Hani Shkolnikov Lozober, Zoya Okun, Avi Shpigelman
Innovative Food Science & Emerging Technologies (2021) Vol. 74, pp. 102857-102857
Closed Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates
Ruixuan Zhao, Xinshuo Liu, Wei Liu, et al.
Ultrasonics Sonochemistry (2022) Vol. 85, pp. 105969-105969
Open Access | Times Cited: 74
Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges
Ornella Kongi Mosibo, Giovanna Ferrentino, Chibuike C. Udenigwe
Foods (2024) Vol. 13, Iss. 5, pp. 733-733
Open Access | Times Cited: 37
Plant-based protein modification strategies towards challenges
Gülşah Karabulut, Gülden Gökşen, Amin Mousavi Khaneghah
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 101017-101017
Open Access | Times Cited: 35
The Future of Algal Proteins: Innovations in Extraction and Modifications, Functional Properties, and Sustainable Food Applications
Sunil Pipliya, Sitesh Kumar, Rakesh Kumar Gupta, et al.
Future Foods (2025), pp. 100549-100549
Open Access | Times Cited: 2
Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy—A Review
Yan Zeng, Enhui Chen, Xuewen Zhang, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3326-3326
Open Access | Times Cited: 42
Structural characterization of soy protein hydrolysates and their transglutaminase-induced gelation properties
Jinjie Yang, Bin Zhu, Jingjing Dou, et al.
LWT (2023) Vol. 179, pp. 114668-114668
Open Access | Times Cited: 30
Technological readiness of commercial microalgae species for foods
Shufang Yang, Yuwei Fan, Yue Cao, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 7993-8017
Closed Access | Times Cited: 28
Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties
Simon Van De Walle, Imma Gifuni, Bert Coleman, et al.
Food Research International (2024) Vol. 182, pp. 114142-114142
Open Access | Times Cited: 12
Comprehensive insights into microalgae proteins: Nutritional profiles and innovative applications as sustainable alternative proteins in health and food sciences
Xiao Jing Guo, Qian Wang, Yongning Wu, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110112-110112
Closed Access | Times Cited: 12
Protein extracts from microalgae and cyanobacteria biomass. Techno-functional properties and bioactivity: A review
Emmanuel Borges Nunes, Kilian Odenthal, Nuno Nunes, et al.
Algal Research (2024) Vol. 82, pp. 103638-103638
Open Access | Times Cited: 10
Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel
Yuchen Lei, Xia Zhao, Dong Li, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 734-734
Open Access | Times Cited: 33
Commercial plant protein isolates: The effect of insoluble particles on gelation properties
Senna W.P.M. Janssen, Laurice Pouvreau, Renko de Vries
Food Hydrocolloids (2024) Vol. 154, pp. 110049-110049
Open Access | Times Cited: 7
Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone
Iannie P. Maribao, Osman Gül
Food Hydrocolloids (2024) Vol. 155, pp. 110240-110240
Closed Access | Times Cited: 6
Microalgal proteins: Unveiling sustainable alternatives to address the protein challenge
Yuqing Xu, Xinyang Tong, Yuting Lu, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133747-133747
Closed Access | Times Cited: 6
The Effect of Storage and Pasteurization (Thermal and High-Pressure) Conditions on the Stability of Phycocyanobilin and Phycobiliproteins
Hani Shkolnikov Lozober, Zoya Okun, Galit Parvari, et al.
Antioxidants (2023) Vol. 12, Iss. 3, pp. 568-568
Open Access | Times Cited: 14
High hydrostatic pressure for decontamination of soluble insect proteins prevents protein denaturation better than blanching
L.J.H. Sweers, Julia K. Keppler, F. Shi, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103743-103743
Open Access | Times Cited: 5
Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization
Sahil Sahil, Mitali Madhumita, Pramod K. Prabhakar, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 9, pp. 2734-2759
Closed Access | Times Cited: 20
Algal Proteins for Sustainable Nutrition and Functional Food Innovation
F. A. Saeed, Khadija Tul-Zohra, Kinza Naveed, et al.
Applied Food Research (2025), pp. 100752-100752
Open Access
Proteins from Microalgae: Nutritional, Functional and Bioactive Properties
Juan Pablo García-Encinas, Saúl Ruíz‐Cruz, Josué Juárez, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 921-921
Open Access
Augmentation of the stability of phycocyanin from Arthrospira maxima (Spirulina) by the addition of food preservatives and influence of pH on extracts obtained with different extraction procedures
Long-Dinh Tran, Jan Kuhnholz, Verena Siebecke, et al.
Journal of Applied Phycology (2025)
Open Access
Influence of cell disruption on techno-functional properties and digestibility of Chlorella vulgaris proteins
Simon Van De Walle, Koenraad Muylaert, Geert Van Royen
Innovative Food Science & Emerging Technologies (2025), pp. 104023-104023
Closed Access
Achieving high-performance Spirulina platensis protein isolate-based foam via ultrasound coupled with pH shift-induced interfacial remodeling: Dynamic adsorption and interfacial rheology behavior
Xin Hong, Jieying Li, Yiwei Shen, et al.
Food Hydrocolloids (2025), pp. 111479-111479
Closed Access
Improved pH stability, heat stability, and functionality of phycocyanin after PEGylation
Ying Li, Zhong Zhang, Alireza Abbaspourrad
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 1758-1767
Open Access | Times Cited: 18
Using high-pressure homogenization as a potential method to pretreat soybean protein isolate: Effect on conformation changes and rheological properties of its acid-induced gel
Dongyu Sun, Min Wu, Chong‐hao Bi, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 82, pp. 103195-103195
Closed Access | Times Cited: 18
Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate
Jorge Metri-Ojeda, Milena M. Ramírez-Rodrigues, Lizbeth Rosas-Ordoñez, et al.
Applied Sciences (2022) Vol. 12, Iss. 15, pp. 7456-7456
Open Access | Times Cited: 14
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