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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:

Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices
Jiahui Chen, Xing Chen, Guanghong Zhou, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 316-330
Closed Access | Times Cited: 43

Showing 1-25 of 43 citing articles:

Plant protein solubility: A challenge or insurmountable obstacle
Kun Gao, Jiajia Rao, Bingcan Chen
Advances in Colloid and Interface Science (2023) Vol. 324, pp. 103074-103074
Closed Access | Times Cited: 35
Modification of low-salt myofibrillar protein using combined ultrasound pre-treatment and konjac glucomannan for improving gelling properties: Intermolecular interaction and filling effect
Yongfang Gao, Yunpeng Hu, Jiakuan Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 250, pp. 126195-126195
Closed Access | Times Cited: 24
Development of edible films by incorporating nanocrystalline cellulose and anthocyanins into modified myofibrillar proteins
Jiahui Chen, Jiale Chai, Xing Chen, et al.
Food Chemistry (2023) Vol. 417, pp. 135820-135820
Closed Access | Times Cited: 23
Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics
Ningzhe Wang, Jianjun Cheng, Yunqing Jiang, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106314-106314
Open Access | Times Cited: 20
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions
Yueqi Wang, Huifang Wang, Huan Xiang, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104523-104523
Closed Access | Times Cited: 9
Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel
Lei Zhou, Jiaming Cai, Jingyu Wang, et al.
Food Research International (2024) Vol. 188, pp. 114531-114531
Closed Access | Times Cited: 6
Semiempirical modeling of ultrasound-assisted synthesis
Jiahui Chen, Miao Zhang, Jiale Chai, et al.
Elsevier eBooks (2025), pp. 315-336
Closed Access
Effects of medium viscoelasticity on bubble collapse strength of interacting polydisperse bubbles
Dui Qin, Qingqin Zou, Xianhua Zhong, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106375-106375
Open Access | Times Cited: 18
Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability
Qianni Gao, Jiahui Chen, Guanghong Zhou, et al.
Food Chemistry (2023) Vol. 427, pp. 136693-136693
Closed Access | Times Cited: 15
Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors
Xiangwei Zhu, Diheng He, Yingying Chen, et al.
Food Chemistry (2024) Vol. 450, pp. 139343-139343
Closed Access | Times Cited: 5
Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw cycles
Shengming Zhao, Mengran Hei, Yu Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131418-131418
Closed Access | Times Cited: 4
Effect of ultrasound on the interactions and physicochemical properties of the whey protein isolate-Tremella fuciformis polysaccharide system
Lili Tian, Yrjö H. Roos, Costas G. Βiliaderis, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110375-110375
Closed Access | Times Cited: 4
An appealing review of industrial and nutraceutical applications of pistachio waste
Syed Ali Hassan, Mueen Abbas, Sania Zia, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 3103-3121
Closed Access | Times Cited: 24
A structural explanation for protein digestibility changes in different food matrices
Jiahui Chen, Qianni Gao, Xing Zhang, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108281-108281
Closed Access | Times Cited: 24
Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions
Lei Zhou, Fan Feng, Wangang Zhang
Food Bioscience (2023) Vol. 53, pp. 102744-102744
Closed Access | Times Cited: 13
Effects of pulsed electric field technology on the nutritional value and biological function of plant food
Wenlong Su, Qianxinhong Wang, Jie Li, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 3
Advance in Hippophae rhamnoides polysaccharides: Extraction, structural characteristics, pharmacological activity, structure-activity relationship and application
Ling Na, Haiyan Tian, Qiyao Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132420-132420
Closed Access | Times Cited: 3
Modified lotus seed starch and red turnip peel extract based pH responsive edible films
N. Afzal Ali, Kshirod Kumar Dash
Food Packaging and Shelf Life (2023) Vol. 40, pp. 101182-101182
Closed Access | Times Cited: 9
Preparation of edible starch nanomaterials for the separation of polyphenols from fruit pomace extract and determination of their adsorption properties
Wenzhi Lei, Jingjing Liang, Pei Tan, et al.
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 2054-2064
Closed Access | Times Cited: 15
Ultrasonic-Assisted Extraction of Dictyophora rubrovolvata Volva Proteins: Process Optimization, Structural Characterization, Intermolecular Forces, and Functional Properties
Yongqing Zhang, Shinan Wei, Qinqin Xiong, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1265-1265
Open Access | Times Cited: 2
Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing
Jiahui Chen, Xianming Zeng, Jiale Chai, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106397-106397
Open Access | Times Cited: 7
Nanozyme: An emerging tool for food packaging
Tao Wang, Longxin Lai, Yanyan Huang, et al.
Food Control (2023) Vol. 155, pp. 110104-110104
Closed Access | Times Cited: 7
Debranching facilitates malate esterification of waxy maize starch and decreases the digestibility
Yizhe Yan, An Hong, Yanqi Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 125056-125056
Closed Access | Times Cited: 6
Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth
Rong Jia, Xiaoyan Yin, Guozhou Liao, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 9, pp. 4582-4595
Closed Access | Times Cited: 5
Recent advances in preservation and freshness monitoring methods for fish: a review on the quality and structural changes of fish after slaughter
Tianchang Zou, Z Liu
Highlights in Science Engineering and Technology (2024) Vol. 109, pp. 296-304
Open Access | Times Cited: 1
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