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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:

Effects of thermal sterilization on the allergenicity of soybeans
Xiaowen Pi, Yuxue Sun, Xin Guo, et al.
LWT (2021) Vol. 154, pp. 112678-112678
Open Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

Sesame Seeds: A Nutrient-Rich Superfood
Parisa Mostashari, Amin Mousavi Khaneghah
Foods (2024) Vol. 13, Iss. 8, pp. 1153-1153
Open Access | Times Cited: 22
Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols
Xiaowen Pi, Jiafei Liu, Yuxue Sun, et al.
Food Chemistry (2022) Vol. 405, pp. 134820-134820
Closed Access | Times Cited: 63
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Jyoti Prakash Tamang
Journal of Ethnic Foods (2022) Vol. 9, Iss. 1
Open Access | Times Cited: 30
Effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of tropomyosin from clam (Mactra veneriformis)
Yachun Chen, Guifang Tian, Liwen Wang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100740-100740
Open Access | Times Cited: 21
Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment
Philippe Madjirebaye, Fei Peng, Tao Huang, et al.
Food Bioscience (2022) Vol. 50, pp. 102207-102207
Closed Access | Times Cited: 23
Effects of different high temperature-pressure processing times on the sensory quality, nutrition and allergenicity of ready-to-eat clam meat
Yachun Chen, Xiaoyue Yao, Jilu Sun, et al.
Food Research International (2024) Vol. 185, pp. 114263-114263
Closed Access | Times Cited: 5
Effect of Thermal Processing on Food Allergenicity: Mechanisms, Application, Influence Factor, and Future Perspective
Xiaowen Pi, Lilin Zhu, Jiayuan Liu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 37, pp. 20225-20240
Closed Access | Times Cited: 5
Insight into the effects of soybean isoflavone on the functional properties of rice bran protein: Focus on non-covalent interaction
Shirang Wang, Yingju Cui, Sun Yu, et al.
LWT (2025), pp. 117346-117346
Open Access
Self-assembed preparation of wheat germ gliadin and (-)-epigallo-catechin 3-gallate nanoparticles: Structural characterization, formation mechanism and bioactivity
Zhiyuan Zhu, Z. P. Ding, Yu‐Qing Liu, et al.
Food Bioscience (2025), pp. 105913-105913
Closed Access
Structure and Functional Properties of Proteins from Different Soybean Varieties as Affected by the 11S/7S Globulin Ratio
Yunjie Hou, Lu Huang, Guangliang Xing, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 755-755
Open Access
Allergenicity of Alternative Proteins: Reduction Mechanisms and Processing Strategies
Deniz Günal‐Köroğlu, Gülşah Karabulut, Gülay Özkan, et al.
Journal of Agricultural and Food Chemistry (2025)
Open Access
Sesame allergy: mechanisms, prevalence, allergens, residue detection, effects of processing and cross-reactivity
Xiaowen Pi, Zeyu Peng, Jiafei Liu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 2847-2862
Closed Access | Times Cited: 20
Effect of rosmarinic acid covalent conjugation on the structure and allergenic capacity of ovalbumin
Jieli Shang, Hao‐Long Zeng, Binmei Jia, et al.
LWT (2024) Vol. 197, pp. 115869-115869
Open Access | Times Cited: 4
Research progress in ultrasound and its assistance treatment to reduce food allergenicity: Mechanisms, influence factor, application and prospect
Xiaowen Pi, Jiayuan Liu, Siyu Ren, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134687-134687
Closed Access | Times Cited: 4
Effect of proanthocyanidins on protein composition, conformational structure, IgE binding capacities and functional properties in soybean protein
Xiaowen Pi, Jiafei Liu, Yuxue Sun, et al.
International Journal of Biological Macromolecules (2022) Vol. 224, pp. 881-892
Closed Access | Times Cited: 16
Investigation of the differences in the effect of (−)-epigallocatechin gallate and proanthocyanidins on the functionality and allergenicity of soybean protein isolate
Xiaowen Pi, Jiafei Liu, Yuxue Sun, et al.
Food Chemistry X (2023) Vol. 17, pp. 100566-100566
Open Access | Times Cited: 9
Experimental investigation into the implications of low-intensity magnetic field treatment on the structural and functional properties of rapeseed meal during biofermentation
Garba Betchem, Mokhtar Dabbour, Jamila A. Tuly, et al.
Food Chemistry (2024) Vol. 446, pp. 138858-138858
Closed Access | Times Cited: 3
Application of legumes in plant-based milk alternatives: a review of limitations and solutions
Xiaoying Xiong, Wendong Wang, Shuang Bi, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access | Times Cited: 3
Heat-induced changes in epitopes and IgE binding capacity of soybean protein isolate
Xiaowen Pi, Jiafei Liu, Yuxue Sun, et al.
Food Chemistry (2022) Vol. 405, pp. 134830-134830
Closed Access | Times Cited: 15
Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved Soybeans through Proteomic Approaches
Xiaowen Pi, Yuxue Sun, Xiaomin Deng, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 479-479
Open Access | Times Cited: 14
Innovative approach for mango allergen identification in processed foods using immunomagnetic nanoparticle-enhanced UPLC-MS/MS
Wen‐Che Tsai, Yu‐Shan Huang, Hsin‐Yi Yin, et al.
LWT (2024) Vol. 204, pp. 116446-116446
Open Access | Times Cited: 2
Modifications of the Structural, Nutritional, and Allergenic Properties of Atlantic Cod Induced by Novel Thermal Glycation Treatments
Xin Dong, G.S.V. Raghavan
Foods (2024) Vol. 13, Iss. 14, pp. 2175-2175
Open Access | Times Cited: 2
Foaming and Physicochemical Properties of Commercial Protein Ingredients Used for Infant Formula Formulation
Siyu Zhang, Jianjun Cheng, Qinggang Xie, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3710-3710
Open Access | Times Cited: 12
Multi-spectral and proteomic insights into the impact of proanthocyanidins on IgE binding capacity and functionality in soy 11S protein during alkali-heating treatment
Xiaowen Pi, Yuxue Sun, Jiafei Liu, et al.
International Journal of Biological Macromolecules (2022) Vol. 226, pp. 597-607
Closed Access | Times Cited: 11
The alteration of composition, conformation, IgE-reactivity and functional attributes in proanthocyanidins-soy protein 7S conjugates formed by alkali-heating treatment: Multi-spectroscopic and proteomic analyses
Xiaowen Pi, Yuxue Sun, Jiafei Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 234, pp. 123672-123672
Closed Access | Times Cited: 5
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