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:
Enhancing the functionalities of chickpea protein isolate through a combined strategy with pH-shifting and cold plasma treatment
Jian Wang, Xinyi Zhou, Junqi Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 93, pp. 103607-103607
Closed Access | Times Cited: 12
Jian Wang, Xinyi Zhou, Junqi Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 93, pp. 103607-103607
Closed Access | Times Cited: 12
Showing 12 citing articles:
Effect of cold plasma treatment of sunflower seed protein modification on its structural and functional properties and its mechanism
Peng Wang, Ya‐Wen Wang, Jing Du, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110175-110175
Closed Access | Times Cited: 11
Peng Wang, Ya‐Wen Wang, Jing Du, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110175-110175
Closed Access | Times Cited: 11
Effects of Maillard Reaction Durations on the Physicochemical and Emulsifying Properties of Chickpea Protein Isolate
Shanshan Zhang, Y. Liu, Wenhui Wu
Foods (2025) Vol. 14, Iss. 1, pp. 117-117
Open Access | Times Cited: 1
Shanshan Zhang, Y. Liu, Wenhui Wu
Foods (2025) Vol. 14, Iss. 1, pp. 117-117
Open Access | Times Cited: 1
Modification of soybean protein isolate by pH-shifting combined with ultrasonic treatment: structural, viscosity and functional properties
Zimeng Kang, Shuang Zhang, Yue Kong, et al.
Food Structure (2024) Vol. 42, pp. 100383-100383
Closed Access | Times Cited: 7
Zimeng Kang, Shuang Zhang, Yue Kong, et al.
Food Structure (2024) Vol. 42, pp. 100383-100383
Closed Access | Times Cited: 7
Non-thermal plasma modulated l -tyrosine self-assemblies: a potential avenue for fabrication of supramolecular self-assembled biomaterials
Priya Bhatt, Prajakta Sharad Garad, V. V. S. Prasanna Kumari Rayala, et al.
RSC Advances (2024) Vol. 14, Iss. 20, pp. 13984-13996
Open Access | Times Cited: 5
Priya Bhatt, Prajakta Sharad Garad, V. V. S. Prasanna Kumari Rayala, et al.
RSC Advances (2024) Vol. 14, Iss. 20, pp. 13984-13996
Open Access | Times Cited: 5
Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies
Yuanyuan Wei, Delu Ning, Liping Sun, et al.
Food Chemistry X (2025) Vol. 25, pp. 102169-102169
Open Access
Yuanyuan Wei, Delu Ning, Liping Sun, et al.
Food Chemistry X (2025) Vol. 25, pp. 102169-102169
Open Access
Cold Plasma-Induced Modulation of Protein and Lipid Macromolecules: A Review
Srutee Rout, Pradeep Kumar Panda, Pranjyan Dash, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 4, pp. 1564-1564
Open Access
Srutee Rout, Pradeep Kumar Panda, Pranjyan Dash, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 4, pp. 1564-1564
Open Access
Effects of Plasma-activated Water on Structural and Functional Properties of PSE-like Chicken Protein Isolate
Ke Li, Zhou Yanfang, Chenyan Zhu, et al.
Current Research in Food Science (2025) Vol. 10, pp. 101003-101003
Open Access
Ke Li, Zhou Yanfang, Chenyan Zhu, et al.
Current Research in Food Science (2025) Vol. 10, pp. 101003-101003
Open Access
Insight into the Mechanism of Ultrasound-Assisted Cold Plasma Alleviated the Allergenicity of Peanut Protein with Improved Functional Properties
Yuxin Wang, Lili Zhang, Jinlong Zhao, et al.
Food Hydrocolloids (2025), pp. 111295-111295
Open Access
Yuxin Wang, Lili Zhang, Jinlong Zhao, et al.
Food Hydrocolloids (2025), pp. 111295-111295
Open Access
Euglena gracilis Protein: Effects of Different Acidic and Alkaline Environments on Structural Characteristics and Functional Properties
Laijing Zhu, Meng Liu, Yanli Wang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2050-2050
Open Access | Times Cited: 3
Laijing Zhu, Meng Liu, Yanli Wang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2050-2050
Open Access | Times Cited: 3
Potential effects of pH changes in the micro-environment during desalination on infant powder: the perspective of pH shift affecting whey protein molecular structure and function
Mengqi Liu, Wen-xiu Zhi, Hongfu Zhao, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110794-110794
Closed Access | Times Cited: 1
Mengqi Liu, Wen-xiu Zhi, Hongfu Zhao, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110794-110794
Closed Access | Times Cited: 1
Effects of Different pH Levels on the Structural and Functional Properties of Proteins of Phaeodactylum tricornutum
Yanli Wang, Laijing Zhu, Zhunyao Zhu, et al.
Molecules (2024) Vol. 29, Iss. 13, pp. 3139-3139
Open Access
Yanli Wang, Laijing Zhu, Zhunyao Zhu, et al.
Molecules (2024) Vol. 29, Iss. 13, pp. 3139-3139
Open Access
TECHNO-FUNCTIONAL PROPERTIES OF CHICKPEA PROTEIN ISOLATE-TREATED ACIDIC AND BASIC PH-CYCLING
Gülşah Karabulut
GIDA / THE JOURNAL OF FOOD (2024), pp. 879-890
Open Access
Gülşah Karabulut
GIDA / THE JOURNAL OF FOOD (2024), pp. 879-890
Open Access
