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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:

Advances on physical treatments for soy allergens reduction - A review
Andreea Diana Kerezsi, Nicolas Jacquet, Christophe Blecker
Trends in Food Science & Technology (2022) Vol. 122, pp. 24-39
Closed Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review
Mingxin Zhang, Ou Wang, Shengbao Cai, et al.
Food Research International (2023) Vol. 171, pp. 113061-113061
Closed Access | Times Cited: 45
Insight into the effects of pulsed electric field on the structure, aggregation characteristics and functional properties of whey proteins
Xiangfei Hu, Hui Wang, Yueming Hu, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110111-110111
Closed Access | Times Cited: 19
A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment
Lidong Pang, Chen Chen, Ming Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 4
Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties
Zhijie Huang, Yuanyuan Qu, Xiaohan Hua, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125862-125862
Closed Access | Times Cited: 38
Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage
Norbert-Istvan Csatlos, Elemér Simon, Bernadette-Emőke Teleky, et al.
Biomolecules (2023) Vol. 13, Iss. 2, pp. 245-245
Open Access | Times Cited: 25
Effect of enzymatic hydrolysis combined with processing on allergenicity of food allergens
Lidong Pang, Ming Liu, Xiao Li, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104248-104248
Closed Access | Times Cited: 23
Rapid identification of adulteration in raw bovine milk with soymilk by electronic nose and headspace-gas chromatography ion-mobility spectrometry
Huaixiang Tian, Juanjuan Xiong, Shuang Chen, et al.
Food Chemistry X (2023) Vol. 18, pp. 100696-100696
Open Access | Times Cited: 21
Food extrusion: An advanced process for innovation and novel product development
Andriana Ε. Lazou
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 14, pp. 4532-4560
Closed Access | Times Cited: 26
Effect of transglutaminase in conjunction with glucono‐δ‐lactone treatment on the antigenicity and conformational structure of β‐conglycinin
Guangliang Xing, Siran Yang, Jia Liu, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2707-2715
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
Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties
Mirjana B. Pešić, Milica M. Pešić, Jelena Bezbradica, et al.
Molecules (2023) Vol. 28, Iss. 10, pp. 4098-4098
Open Access | Times Cited: 12
Investigation into potential allergenicity of DBD plasma-treated casein digestion products based on immunoglobulin E linear epitopes and the sensitized-cell model
Yongniu Zhang, Er-Fang Ren, Tao Wen, et al.
Food Chemistry (2024) Vol. 447, pp. 138940-138940
Closed Access | Times Cited: 4
Cold plasma for food processing and preservation
Brendan A. Niemira, Dike O. Ukuku, O. M. Olanya, et al.
Elsevier eBooks (2025), pp. 149-195
Closed Access
Dual Real-Time Fluorescence Srca for the Simultaneous Detection of Soybean and Peanut Allergens in Food
Yunzhe Zhang, Congyan Qi, Yuhang Wang, et al.
(2025)
Closed Access
Effects of Non-Thermal Treatments on Goat Whey Protein Allergenicity: A Study Based on Conformational and Linear Epitopes
Cao Zhi, Zhengshi Chang, Yumei Gao, et al.
LWT (2025), pp. 117517-117517
Open Access
Localization of G3A1b Destroyed by Heat Treatment and Identification of Allergenic Amino Acids
Yuying Duan, Yida Gao, Huanhuan Yang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
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: 17
Recent developments in applications of physical fields for microbial decontamination and enhancing nutritional properties of germinated edible seeds and sprouts: a review
Gaoji Yang, Juanjuan Xu, Yuanmei Xu, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12638-12669
Closed Access | Times Cited: 10
Impact of pilot-scale microfluidization on soybean protein structure in powder and solution
Andreea Diana Kerezsi, Nicolas Jacquet, Oana Lelia Pop, et al.
Food Research International (2024) Vol. 188, pp. 114466-114466
Closed Access | Times Cited: 3
Effects of active soybean isoflavones on the structure and potential allergenicity of glycinin
Yiling Zhou, Yaru Liao, Jing Bai, et al.
LWT (2024) Vol. 198, pp. 116050-116050
Open Access | Times Cited: 2
Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein
Guangliang Xing, Siran Yang, Lu Huang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7977-7984
Closed Access | Times Cited: 2
Effects of high hydrostatic pressure on conformation and IgG binding capacity of tropomyosin in Pacific oyster (Crassostrea gigas)
Xue Liu, Yuyang Ma, Li Liu, et al.
Food Chemistry (2022) Vol. 404, pp. 134595-134595
Closed Access | Times Cited: 12
Comparison of proanthocyanidins A2 and B2 on IgE-reactivity and epitopes in Gly m 6 using multispectral, LC/MS-MS and molecular docking
Xiaowen Pi, Jiafei Liu, Zeyu Peng, et al.
International Journal of Biological Macromolecules (2023) Vol. 249, pp. 126026-126026
Closed Access | Times Cited: 4
Influence of elevated temperature and high pressure treatments on structural changes of soy protein concentrate
Elisabeth Högg, Stefan Boguslawski, Robert Sevenich, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103524-103524
Closed Access | Times Cited: 4
A novel sustainable photo/chemical magnetic nanomaterial effectively mitigates the allergenicity of phospholipase A2
Fukai Li, Enning Zhou, Min Wang, et al.
Food Chemistry (2024) Vol. 461, pp. 140851-140851
Closed Access | Times Cited: 1
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