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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:

Functionalization of pine kernel protein by pH-shifting combined with ultrasound treatments: Further improvement with increasing acidity
Jiarong Wang, Xuemei Wang, Wenqi Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125884-125884
Closed Access | Times Cited: 10

Showing 10 citing articles:

Effect of pH-shifting on the water holding capacity and gelation properties of mung bean protein isolate
Minsoo Jeong, Seong‐Jun Cho
Food Research International (2023) Vol. 177, pp. 113912-113912
Closed Access | Times Cited: 23
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: 9
Enhancing Zinc Uptake through Dual-Modification of Cicer arietinum Protein
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Journal of Food Biochemistry (2023) Vol. 2023, pp. 1-26
Open Access | Times Cited: 11
Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation
Ying Sun, LI HONG WANG, Huan Wang, et al.
Food Hydrocolloids (2024), pp. 110672-110672
Closed Access | Times Cited: 2
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
Ultrasound-assisted preparation of zein particles: Insight into the effects and mechanisms of thermal factors
Wujun You, Hongge Liu, Benjamin Ndeshipanda Kashenye, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103825-103825
Closed Access
Dual modification of the aggregation behavior and in vitro digestion of oxidized pine kernel protein via a combination of homogenization and succinylation
Jiarong Wang, Xin Zhang, Xuemei Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136365-136365
Closed Access
Structural changes and functional characteristics of common vetch isolate proteins altered by different pH-shifting treatments
Jinfeng Zhang, Xinlei Mao, Jing Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136887-136887
Closed Access
pH-shifting treatment improved the emulsifying ability of gelatin under low-energy emulsification
Xiu-ning Yao, Rui-ling Dong, Yucong Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136979-136979
Closed Access
Modifying huauzontle protein by heat, ultrasonication and pH shifting: Evaluation of structural/physicochemical/digestibility properties, and effect on emulsion and foam stability
Adriana Herrero-Galindo, Diana I. López-Monterrubio, C. Lobato‐Calleros, et al.
Applied Food Research (2024), pp. 100667-100667
Open Access
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