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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:

Prospects of future pulse milk variants from other healthier pulses - As an alternative to soy milk
Aarcha Vallath, Akalya Shanmugam, Ashish Rawson
Trends in Food Science & Technology (2022) Vol. 124, pp. 51-62
Closed Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt
Xinlu Wang, Xiangzhen Kong, Caimeng Zhang, et al.
Food Research International (2022) Vol. 164, pp. 112375-112375
Closed Access | Times Cited: 50
Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs
Taha Mehany, Shahida Anusha Siddiqui, Babatunde Olawoye, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7237-7267
Closed Access | Times Cited: 25
Comparative studies of structural and thermal gelation behaviours of soy, lentil and whey protein: A pH-dependency evaluation
Qi Tang, Yrjö H. Roos, Song Miao
Food Hydrocolloids (2023) Vol. 146, pp. 109240-109240
Closed Access | Times Cited: 24
Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-29
Open Access | Times Cited: 8
Recent Advances and Perspectives on Food-Grade Immobilisation Systems for Enzymes
Marcella Chalella Mazzocato, Jean‐Christophe Jacquier
Foods (2024) Vol. 13, Iss. 13, pp. 2127-2127
Open Access | Times Cited: 7
A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application
Shiyu Li, Jin Chen, Xiyu Hao, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1188-1211
Open Access | Times Cited: 6
A review of the toxicological effects and allergenic potential of emerging alternative protein sources
Matilde Milana, E.D. van Asselt, H.J. van der Fels‐Klerx
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access
The effect of gelatinisation and enzymatic hydrolysis methods on the starch, sugar and physicochemical profiles of faba bean milk
Olaide A. Akintayo, Robert J. Falconer, Juanita C. Lauer, et al.
International Journal of Biological Macromolecules (2025), pp. 140898-140898
Open Access
Study on model plant based functional beverage emulsion (non-dairy) using ultrasound – A physicochemical and functional characterization
Aarcha Vallath, Akalya Shanmugam
Ultrasonics Sonochemistry (2022) Vol. 88, pp. 106070-106070
Open Access | Times Cited: 26
Pulses for health and their varied ways of processing and consumption in India - A review
Sindumathi Gurusamy, C. S. Vidhya, Bhosale Yuvraj Khasherao, et al.
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100171-100171
Open Access | Times Cited: 22
The Emerging Hemp Industry: A Review of Industrial Hemp Materials and Product Manufacturing
Dolor Roy Enarevba, Karl R. Haapala
AgriEngineering (2024) Vol. 6, Iss. 3, pp. 2891-2925
Open Access | Times Cited: 4
Quantifying the effects of pre-roasting on structural and functional properties of yellow pea proteins
Yanyan Lao, Qianyu Ye, Yong Wang, et al.
Food Research International (2023) Vol. 172, pp. 113180-113180
Open Access | Times Cited: 11
The effect of chickpeas metabolites on human diseases and the application of their valuable nutritional compounds suitable for human consumption
Mehdi Kakaei, Fazal ur Rehman, Farzaneh Fazeli
Cellular Molecular and Biomedical Reports (2023) Vol. 4, Iss. 1, pp. 30-42
Open Access | Times Cited: 10
γ-Aminobutyric Acid (GABA)-enriched Hemp Milk by Solid-state Co-fermentation and Germination Bioprocesses
Gülşah Karabulut, Boris Nemzer, Hao Feng
Plant Foods for Human Nutrition (2024) Vol. 79, Iss. 2, pp. 322-329
Open Access | Times Cited: 3
Potential sources of novel proteins suitable for use as ingredients in 3D food printing, along with some of the food safety challenges
Jinyuan Wu, Huimin Zhu, Changjian Li
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100983-100983
Closed Access | Times Cited: 3
Consumer perceptions of plant based beverages: The Ghanaian consumer's perspective
Jacqueline Baaba Acquah, Joris Gerald Niilante Amissah, Nicole Sharon Affrifah, et al.
Future Foods (2023) Vol. 7, pp. 100229-100229
Open Access | Times Cited: 9
Plant-based proteins: advances in their sources, digestive profiles in vitro and potential health benefits
Mengzhuo Li, Liang Zou, Lizhen Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-21
Closed Access | Times Cited: 2
Modulating Digestibility and Mitigating Beany Flavor of Pea Protein
Yanyan Lao, Qianyu Ye, Yong Wang, et al.
Food Reviews International (2024) Vol. 40, Iss. 9, pp. 3129-3158
Open Access | Times Cited: 2
Developing and modelling of sustainable protein extraction using ammonium hydroxide – A recoverable and reusable solvent
Ibrahim Bello, Adewale Adeniyi, Taofeek Mukaila, et al.
Food and Bioproducts Processing (2023) Vol. 140, pp. 16-28
Closed Access | Times Cited: 7
A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties
Jian Tang, Lulu Cui, Siqi Zhang, et al.
Food Bioscience (2023) Vol. 56, pp. 103362-103362
Closed Access | Times Cited: 6
Faba Bean as a Sustainable Plant Protein Source
Delphine Martineau-Côté, Lamia L’Hocine, Fabio Tuccillo, et al.
Elsevier eBooks (2024), pp. 163-184
Closed Access | Times Cited: 1
Describing the Germination of Lens culinaris Response to Osmotic Potential and Temperature Using the Halo-thermal Time Model
Hossam S. El‐Beltagi, Talha Tariq, Sami Ullah, et al.
Russian Journal of Plant Physiology (2024) Vol. 71, Iss. 1
Closed Access | Times Cited: 1
In vitro digestion and fermentation characteristics of eight kinds of pulses and suggestions for different populations
Haihua Ji, Yadong Zhong, Ziyi Zhang, et al.
Food & Function (2024) Vol. 15, Iss. 14, pp. 7314-7332
Closed Access | Times Cited: 1
Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review
Yuqi Ji, Mayumi Silva, Ruohui Lin, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3816-3846
Open Access | Times Cited: 1
Almond okara as a valuable ingredient in biscuit preparation
Davide De Angelis, Antonella Pasqualone, Giacomo Squeo, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 4, pp. 1676-1683
Closed Access | Times Cited: 8
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