Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Modification of food macromolecules using dynamic high pressure microfluidization: A review
Xiaojuan Guo, Mingshun Chen, Yuting Li, et al.
Trends in Food Science & Technology (2020) Vol. 100, pp. 223-234
Closed Access | Times Cited: 98

Showing 1-25 of 98 citing articles:

Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions
Ahmed Taha, Eman Ahmed, Amr Ismaiel, et al.
Trends in Food Science & Technology (2020) Vol. 105, pp. 363-377
Open Access | Times Cited: 295
Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing
Viola Chiozzi, Sofia Agriopoulou, Theodoros Varzakas
Applied Sciences (2022) Vol. 12, Iss. 4, pp. 2202-2202
Open Access | Times Cited: 120
Structure–functionality relationship and modification strategies of oat protein: Challenges and opportunities
Runnan Li, Alma D. True, Sha Lei, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 2
Investigating Changes in the Physicochemical and Structural–Functional Properties of Soybean Milk Under an Industry-Scale Microfluidization System
Mutai Bao, Jie Wang, Yan Zeng, et al.
Food and Bioprocess Technology (2025)
Closed Access | Times Cited: 2
Effect of high pressure microfluidization on the morphology, structure and rheology of sweet potato starch
Lulu Chen, Yangyong Dai, Hanxue Hou, et al.
Food Hydrocolloids (2021) Vol. 115, pp. 106606-106606
Closed Access | Times Cited: 92
Industry-scale microfluidization as a potential technique to improve solubility and modify structure of pea protein
Xiaohong He, Jun Chen, Xuemei He, et al.
Innovative Food Science & Emerging Technologies (2020) Vol. 67, pp. 102582-102582
Closed Access | Times Cited: 87
A review of the enzymatic, physical, and chemical modification techniques of xanthan gum
Tahreem Riaz, Muhammad Waheed Iqbal, Bo Jiang, et al.
International Journal of Biological Macromolecules (2021) Vol. 186, pp. 472-489
Closed Access | Times Cited: 87
Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials
Atul Dhiman, Pramod K. Prabhakar
Journal of Food Engineering (2020) Vol. 292, pp. 110248-110248
Closed Access | Times Cited: 85
Emulsifying and emulsion stabilization mechanism of pectin from Nicandra physaloides (Linn.) Gaertn seeds: Comparison with apple and citrus pectin
Hongyi Liu, Lizhen Deng, Taotao Dai, et al.
Food Hydrocolloids (2022) Vol. 130, pp. 107674-107674
Closed Access | Times Cited: 38
Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion
Abdul Qayum, Arif Rashid, Qiufang Liang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4242-4281
Open Access | Times Cited: 33
Developments in Plant Proteins Production for Meat and Fish Analogues
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2966-2966
Open Access | Times Cited: 31
Emerging applications of microfluidization in the food industry
S. Kavinila, Shubham Nimbkar, J.A. Moses, et al.
Journal of Agriculture and Food Research (2023) Vol. 12, pp. 100537-100537
Open Access | Times Cited: 24
Applications of microfluidization in emulsion-based systems, nanoparticle formation, and beverages
Oguz K. Ozturk, Hazal Turasan
Trends in Food Science & Technology (2021) Vol. 116, pp. 609-625
Closed Access | Times Cited: 43
Effect of dynamic high-pressure microfluidization on physicochemical, structural, and functional properties of oat protein isolate
Miaomiao Cheng, Yanan Li, Xiaohu Luo, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 82, pp. 103204-103204
Closed Access | Times Cited: 33
New insights into tailoring physicochemical and techno-functional properties of plant proteins using conventional and emerging technologies
Atul Dhiman, Kavita Thakur, Vijaya Parmar, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3845-3873
Closed Access | Times Cited: 19
High energy media mill modified pea dietary fiber: Physicochemical property and its mechanism in stabilizing pea protein beverage
Yuting Li, Yuqi Tian, Lizhen Deng, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109392-109392
Closed Access | Times Cited: 19
Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing
Saqib Gulzar, Joan Oñate Narciso, Pedro Elez‐Martínez, et al.
Current Opinion in Food Science (2023) Vol. 52, pp. 101067-101067
Closed Access | Times Cited: 17
Research progress on the polysaccharide extraction and antibacterial activity
Lihui Liang, Qihang Su, Yu Ma, et al.
Annals of Microbiology (2024) Vol. 74, Iss. 1
Open Access | Times Cited: 7
Effects of microfluidization cycles on physicochemical properties of soy protein isolate-soy oil emulsion films
Yanyu Hu, Yang Shen, Yucang Zhang, et al.
Food Hydrocolloids (2022) Vol. 130, pp. 107684-107684
Closed Access | Times Cited: 27
Structural characteristics and emulsifying properties of lotus seed protein isolate-dextran glycoconjugates induced by a dynamic high pressure microfluidization Maillard reaction
Yimei Zheng, Zhiyu Li, Zhiyang Lu, et al.
LWT (2022) Vol. 160, pp. 113309-113309
Open Access | Times Cited: 24
Molecular mechanisms affecting the stability of high internal phase emulsions of zein-soy isoflavone complexes fabricated with ultrasound-assisted dynamic high-pressure microfluidization
Junrong Huang, Xutao Chen, Danxia Su, et al.
Food Research International (2023) Vol. 170, pp. 113051-113051
Closed Access | Times Cited: 14
Effects of processing technologies on the antioxidant properties of common bean (Phaseolus vulgaris L.) and lentil (Lens culinaris) proteins and their hydrolysates
Caroline Lopes, Cláudia Akel Ferruccio, Anne Caroline de Albuquerque Sales, et al.
Food Research International (2023) Vol. 172, pp. 113190-113190
Closed Access | Times Cited: 14
Effect of dynamic high-pressure treatments on the multi-level structure of starch macromolecule and their techno-functional properties: A review
Sahil Sahil, Mitali Madhumita, Pramod K. Prabhakar
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131830-131830
Closed Access | Times Cited: 5
Combined processing technologies: Promising approaches for reducing Allergenicity of food allergens
Lidong Pang, Runze Li, Chen Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141559-141559
Closed Access | Times Cited: 5
Effects of different dispersion methods on the pre-emulsification oil of loaded polyphenol
Qiaohui Feng, Chuan Li, Guanghua Xia, et al.
LWT (2025) Vol. 218, pp. 117473-117473
Open Access
Page 1 - Next Page

Scroll to top