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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:

The role of emergent processing technologies in tailoring plant protein functionality: New insights
Zita Avelar, A. A. Vicente, Jorge A. Saraiva, et al.
Trends in Food Science & Technology (2021) Vol. 113, pp. 219-231
Open Access | Times Cited: 71

Showing 1-25 of 71 citing articles:

Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications
Milad Hadidi, Shima Jafarzadeh, Mehrdad Forough, et al.
Trends in Food Science & Technology (2022) Vol. 120, pp. 154-173
Closed Access | Times Cited: 193
Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review
Samaneh Shaghaghian, David Julian McClements, Mohammadreza Khalesi, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 646-656
Closed Access | Times Cited: 72
Emerging plant proteins as nanocarriers of bioactive compounds
Milad Hadidi, Chen Tan, Elham Assadpour, et al.
Journal of Controlled Release (2023) Vol. 355, pp. 327-342
Closed Access | Times Cited: 52
Enhanced alkaline extraction techniques for isolating and modifying plant-based proteins
Milad Hadidi, Fatemeh Aghababaei, David Julian McClements
Food Hydrocolloids (2023) Vol. 145, pp. 109132-109132
Closed Access | Times Cited: 42
Moisture loss inhibition with biopolymer films for preservation of fruits and vegetables: A review
Kai Chen, Runmiao Tian, Jun Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130337-130337
Open Access | Times Cited: 22
Emerging thermal modifying methods in milk protein: A review
Jialun Hu, Heyang Xu, Ruijie Shi, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104407-104407
Closed Access | Times Cited: 22
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: 61
Effects of moderate electric field on the structural properties and aggregation characteristics of soybean protein isolate
Hong Wang, Ning Wang, Xing Chen, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107911-107911
Closed Access | Times Cited: 59
Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties
Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Elke K. Arendt, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1307-1307
Open Access | Times Cited: 53
The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts: Explained by aggregation and protein composition
Jack Yang, Helene C.M. Mocking-Bode, Irene A.F. van den Hoek, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107913-107913
Open Access | Times Cited: 44
Effect of moderate electric fields on the structural and gelation properties of pea protein isolate
Yan Chen, Tong Wang, Yinfeng Zhang, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 77, pp. 102959-102959
Closed Access | Times Cited: 39
Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review
Sodiq Oladimeji Alasi, Mayowa Saheed Sanusi, Musiliu Olushola Sunmonu, et al.
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 101036-101036
Open Access | Times Cited: 12
A comprehensive review on the recent trends in extractions, pretreatments and modifications of plant-based proteins
Nevetha Ravindran, Sushil Kumar Singh, Poonam Singha
Food Research International (2024) Vol. 190, pp. 114575-114575
Closed Access | Times Cited: 11
The road ahead for functional foods: Promising opportunities amidst industry challenges
Ali Rashidinejad
Future Postharvest and Food (2024) Vol. 1, Iss. 2, pp. 266-273
Open Access | Times Cited: 10
Impact of various physical treatments on physicochemical and microstructural characteristics of vegetable oil-based whipped cream stabilised by faba bean protein isolate
Y. Hu, Lirong Cheng, Zhi Yang
Food Hydrocolloids (2025), pp. 111084-111084
Closed Access
Combined effects of limited enzymatic hydrolysis and high hydrostatic pressure on the structural and emulsifying properties of rice proteins
Ning Liu, Ping Lin, Kun Zhang, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 77, pp. 102975-102975
Closed Access | Times Cited: 31
Improving modification of structures and functionalities of food macromolecules by novel thermal technologies
Fengli Lian, Da‐Wen Sun, Jun‐Hu Cheng, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 327-338
Closed Access | Times Cited: 31
Cereal bran proteins: recent advances in extraction, properties, and applications
Milad Hadidi, Samuel Rodriguez Garcia, Dimitrios Ziogkas, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 29, pp. 10583-10607
Closed Access | Times Cited: 17
Valorization of soursop (Annona muricata) seeds as alternative oil and protein source using novel de-oiling and protein extraction techniques
José Villacís‐Chiriboga, Barbara Prandi, Jenny Ruales, et al.
LWT (2023) Vol. 182, pp. 114777-114777
Open Access | Times Cited: 15
Synergistic effects of PEF treatment and lactic acid fermentation on protein digestibility and texture in a blended oat and pea yogurt alternative
Nicholas Horlacher, Jessie King, Sze Ying Leong, et al.
LWT (2025), pp. 117587-117587
Open Access
Finite element analysis as a promising approach for texture development of plant-based meat analogs
Jingnan Zhang, Heng Zhu
Physics of Fluids (2025) Vol. 37, Iss. 3
Open Access
Evaluation of chickpea protein isolate as a partial replacement for phosphate in pork meat batters: Techno-functional properties and molecular characteristic modifications
Yu Wang, Jing-jing Yuan, Ke Li, et al.
Food Chemistry (2022) Vol. 404, pp. 134585-134585
Closed Access | Times Cited: 24
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: 23
L-Theanine Improves the Gelation of Ginkgo Seed Proteins at Different pH Levels
Luyan Zhang, Huifang Ge, Jing Zhao, et al.
Gels (2024) Vol. 10, Iss. 2, pp. 131-131
Open Access | Times Cited: 4
Protein quality of cereals: Technological and functional perspectives
Zita Avelar, Ricardo N. Pereira, A. A. Vicente, et al.
Journal of Cereal Science (2024) Vol. 117, pp. 103922-103922
Closed Access | Times Cited: 4
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