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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:

Structure, gelation mechanism of plant proteins versus dairy proteins and evolving modification strategies
Qi Tang, Yrjö H. Roos, Song Miao
Trends in Food Science & Technology (2024) Vol. 147, pp. 104464-104464
Closed Access | Times Cited: 18

Showing 18 citing articles:

Interfacial composition on the mechanical properties, microstructure and digestion of emulsion-filled whey protein gels: Effect of soy and whey protein ratios
Georgina Benewaa Yeboah, Sen Wang, Wei Wu, et al.
Food Bioscience (2025) Vol. 64, pp. 105886-105886
Closed Access
Effect of pH and ionic strength on heat-induced pea protein isolate aggregation and gel formation
Yi Zhang, Anja Herneke, Maud Langton, et al.
Food Hydrocolloids (2025), pp. 111393-111393
Open Access
The Influence of the Nutritional and Mineral Composition of Vegetable Protein Concentrates on Their Functional Properties
Rocío López-Calabozo, Iván Martínez-Martín, Marta Rodríguez‐Fernández, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 509-509
Open Access
The mechanism of alkali-induced gel formation in rice protein/egg white protein mixtures: influences of alkali concentration
Yaoyao Lian, Mengqi Liu, Mohamed Eid, et al.
Food Hydrocolloids (2025), pp. 111225-111225
Closed Access
Ultrasound-enhanced reconstruction and gelation of binary lentil–quinoa protein matrix for nutrition complementary soft gels
Yun Ma, Youling L. Xiong, Jiang Jiang
Food Bioscience (2025), pp. 106311-106311
Closed Access
Development of novel plant protein with low gelation concentration from Torreya grandis nuts: Effect and mechanism of metal cations on its thermal gelation behavior
Ningxiang Yu, Weijun Yao, K. -Y. Gao, et al.
Food Chemistry (2025), pp. 143909-143909
Closed Access
Baru Proteins: Extraction Methods and Techno-Functional Properties for Sustainable Nutrition and Food Innovation
Nayara Matiko Reis Miyashita, Eliara Acipreste Hudson, Jaqueline de Paula Rezende, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1286-1286
Open Access
Food Gels Based on Polysaccharide and Protein: Preparation, Formation Mechanisms, and Delivery of Bioactive Substances
Yong Guo, Chao Ma, Yanchao Xu, et al.
Gels (2024) Vol. 10, Iss. 11, pp. 735-735
Open Access | Times Cited: 3
Modification of soybean lipophilic protein based on pH-shifting and high-pressure homogenization: Focus on structure, physicochemical properties and delivery vehicle
Yiting Gao, Tian Gao, Lijia Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141001-141001
Closed Access | Times Cited: 2
Effect of Rice Bran Protein on the Foaming Properties and Foaming Characteristics of Rice Bran Protein–Sodium Caseinate and Rice Bran Protein Nanoparticles–Sodium Caseinate
Yanpeng Zhang, Delong Li, Yunchun Diao, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2328-2328
Open Access | Times Cited: 1
Plant protein-based complex coacervation via protein deamidation
Zhongyu Yang, Jingyang Guo, Keying Song, et al.
Food Hydrocolloids (2024), pp. 110660-110660
Closed Access | Times Cited: 1
Physicochemical, Functional, Molecular, and Surface properties of Bean Proteins grown in the High-Altitude Northern Himalayas
Debojit Baidya Choudhury, Khalid Gul, Rachna Sehrawat
Food Hydrocolloids (2024) Vol. 162, pp. 110957-110957
Closed Access | Times Cited: 1
A comparative study on gelation behaviours of lentil-dairy binary protein gels treated by heat and microbial transglutaminase
Qi Tang, Yrjö H. Roos, Maurice G. O’Sullivan, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110568-110568
Closed Access
Investigating the role of starch in the structuring of meat alternatives from mung bean and pea protein isolates via heat-induced gelation
Mohd Affan Baig, Hussein Mostafa, Nilushni Sivapragasam, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access
The Strengthening Effects of Different Types of Salt on the Mechanical Properties of Soy Protein Isolate and Pea Protein Isolate Composite Gels
Yujie Lei, Jin Yue, Tiantian Min, et al.
Food Hydrocolloids (2024), pp. 110988-110988
Closed Access
Effects of transglutaminase on the gelation properties and digestibility of pea protein isolate with resonance acoustic mixing pretreatment
Cong Min, Yibing Wang, Yingjie Li, et al.
Food Chemistry (2024) Vol. 469, pp. 142534-142534
Closed Access
Physical and flavor characteristics of reduced sodium sausages containing plant proteins and blends of chloride salts
Qian Huang, Kexin Xiong, Yuanyuan Wang, et al.
LWT (2024), pp. 117268-117268
Open Access
Soybean protein isolate/dialdehyde sodium alginate hydrogels based on dynamic imine bond cross-linking: Synthesis and properties
Qi Wang, Tianyao Chen, Yanqiu Zhu, et al.
Food Research International (2024) Vol. 201, pp. 115643-115643
Closed Access
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