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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:

Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential
Julia K. Keppler, Karin Schwarz, Atze Jan van der Goot
Trends in Food Science & Technology (2020) Vol. 101, pp. 38-49
Open Access | Times Cited: 150

Showing 1-25 of 150 citing articles:

Functionality of Ingredients and Additives in Plant-Based Meat Analogues
Konstantina Kyriakopoulou, Julia K. Keppler, Atze Jan van der Goot
Foods (2021) Vol. 10, Iss. 3, pp. 600-600
Open Access | Times Cited: 417
Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors
Jian Zhang, Dacheng Kang, Wangang Zhang, et al.
Trends in Food Science & Technology (2021) Vol. 111, pp. 405-425
Closed Access | Times Cited: 145
Reactions of plant polyphenols in foods: Impact of molecular structure
Marianne N. Lund
Trends in Food Science & Technology (2021) Vol. 112, pp. 241-251
Closed Access | Times Cited: 142
Whey protein–polyphenol conjugates and complexes: Production, characterization, and applications
Waqas N. Baba, David Julian McClements, Sajid Maqsood
Food Chemistry (2021) Vol. 365, pp. 130455-130455
Closed Access | Times Cited: 131
Phenolic-protein interactions: insight from in-silico analyses – a review
Fereidoon Shahidi, Chandrika Sewwandi Dissanayaka
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 79
The effects of conjugation of walnut protein isolate with polyphenols on protein solubility, antioxidant activity, and emulsifying properties
Xuan Huang, Chunjun Yan, Ming‐Tsan Lin, et al.
Food Research International (2022) Vol. 161, pp. 111910-111910
Closed Access | Times Cited: 74
A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes
Xianghui Yan, Zheling Zeng, David Julian McClements, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 2, pp. 1312-1336
Closed Access | Times Cited: 60
Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility
Yuanyuan Zhang, Tiehua Zhang, Chao Dong, et al.
Food Chemistry (2023) Vol. 417, pp. 135879-135879
Closed Access | Times Cited: 44
Advances in protein-based microcapsules and their applications: A review
Donghui Ma, Bingjie Yang, Zhao Jing, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 129742-129742
Closed Access | Times Cited: 27
The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein
Wenyi Shi, Hexiang Xie, Kefan Ouyang, et al.
Food Chemistry (2024) Vol. 450, pp. 139241-139241
Closed Access | Times Cited: 23
Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions
Katharina Münch, Karin Schroën, Claire Berton‐Carabin
Journal of the American Oil Chemists Society (2024) Vol. 101, Iss. 10, pp. 1065-1084
Open Access | Times Cited: 19
Covalent conjugation of pumpkin seed protein induction by epigallocatechin-3-gallate: Structural formation, functional and in vitro digestion properties
Yongqiang Xu, Menglin Guo, Chenyu Zhang, et al.
LWT (2025), pp. 117636-117636
Open Access | Times Cited: 2
Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products
Rishi Ravindra Naik, Yong Wang, Cordelia Selomulya
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 25, pp. 7036-7061
Open Access | Times Cited: 95
Assessing functional properties of rapeseed protein concentrate versus isolate for food applications
Wanqing Jia, Elvira Rodríguez‐Alonso, Marine Bianeis, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 68, pp. 102636-102636
Open Access | Times Cited: 90
Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives
Mario Estévez
Meat Science (2021) Vol. 181, pp. 108610-108610
Open Access | Times Cited: 88
Interfacial behavior of plant proteins — novel sources and extraction methods
Jack Yang, Leonard M.C. Sagis
Current Opinion in Colloid & Interface Science (2021) Vol. 56, pp. 101499-101499
Open Access | Times Cited: 80
Enzymatic and chemical modification of zein for food application
Jovana Glušac, Ayelet Fishman
Trends in Food Science & Technology (2021) Vol. 112, pp. 507-517
Closed Access | Times Cited: 76
Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review
Madaraboina Venkateswara Rao, C. K. Sunil, Ashish Rawson, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 19, pp. 4070-4091
Closed Access | Times Cited: 73
Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernel
Xianghui Yan, Yifang Gao, Shichang Liu, et al.
Food Chemistry (2021) Vol. 352, pp. 129377-129377
Closed Access | Times Cited: 69
Rapeseed protein concentrate as a potential ingredient for meat analogues
Wanqing Jia, Nicolas Curubeto, Elvira Rodríguez‐Alonso, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 72, pp. 102758-102758
Open Access | Times Cited: 68
Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds
Andresa Gomes, Paulo José do Amaral Sobral
Molecules (2021) Vol. 27, Iss. 1, pp. 60-60
Open Access | Times Cited: 63
Current knowledge on the interfacial behaviour limits our understanding of plant protein functionality in emulsions
Stephan Drusch, M. Klost, Helena Kieserling
Current Opinion in Colloid & Interface Science (2021) Vol. 56, pp. 101503-101503
Closed Access | Times Cited: 61
Protein-stabilized interfaces in multiphase food: comparing structure-function relations of plant-based and animal-based proteins
Leonard M.C. Sagis, Jack Yang
Current Opinion in Food Science (2021) Vol. 43, pp. 53-60
Open Access | Times Cited: 60
Analysis of inhibition of guava (Psidium guajava l.) leaf polyphenol on the protein oxidative aggregation of frozen chicken meatballs based on structural changes
Maheshati Nuerjiang, Ying Li, Xiaoxiang Yue, et al.
Food Research International (2022) Vol. 164, pp. 112433-112433
Closed Access | Times Cited: 43
Soluble Aggregates of Myofibrillar Proteins Engineered by Gallic Acid: Colloidal Structure and Resistance to In Vitro Gastric Digestion
Xing Chen, Kaiwen W. Chen, Hao Cheng, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 13, pp. 4066-4075
Closed Access | Times Cited: 41
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