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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:

High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties
Sara A. Vargas, R.J. Delgado-Macuil, H. Ruiz‐Espinosa, et al.
Ultrasonics Sonochemistry (2020) Vol. 70, pp. 105340-105340
Open Access | Times Cited: 69

Showing 1-25 of 69 citing articles:

A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability
Zijian Zhi, Lei Yan, Hao Li, et al.
Food Chemistry (2021) Vol. 380, pp. 131832-131832
Closed Access | Times Cited: 60
Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality: Potential mechanisms, combination with other methods, equipment innovations and future directions
Wenqing Chen, Haile Ma, Yaoyao Wang
Ultrasonics Sonochemistry (2022) Vol. 85, pp. 105993-105993
Open Access | Times Cited: 59
Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives
Bertrand Muhoza, Baokun Qi, Jean Damascene Harindintwali, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107239-107239
Closed Access | Times Cited: 56
Coacervation as a Novel Method of Microencapsulation of Essential Oils—A Review
Alicja Napiórkowska, Marcin Andrzej Kurek
Molecules (2022) Vol. 27, Iss. 16, pp. 5142-5142
Open Access | Times Cited: 47
Effects of ultrasound on the techno-functional properties of milk proteins: A systematic review
Sajad Shokri, Fardin Javanmardi, Mehrdad Mohammadi, et al.
Ultrasonics Sonochemistry (2022) Vol. 83, pp. 105938-105938
Open Access | Times Cited: 45
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: 44
Impact of germination on structural, physicochemical, techno-functional, and digestion properties of desi chickpea (Cicer arietinum L.) flour
Sajad Ahmad Sofi, Shafiya Rafiq, Jagmohan Singh, et al.
Food Chemistry (2022) Vol. 405, pp. 135011-135011
Closed Access | Times Cited: 43
Sunflower meal/cake as a sustainable protein source for global food demand: Towards a zero-hunger world
Milad Hadidi, Fatemeh Aghababaei, David Julian McClements
Food Hydrocolloids (2023) Vol. 147, pp. 109329-109329
Closed Access | Times Cited: 35
Mechanisms underlying the effects of ultrasound-assisted alkaline extraction on the structural properties and in vitro digestibility of Tenebrio molitor larvae protein
Fengxue Zhang, Qiang Yue, Xin Li, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106335-106335
Open Access | Times Cited: 30
Ultrasound-assisted alkaline extraction of protein from Tenebrio molitor larvae: Extraction kinetics, physiochemical, and functional traits
Fengxue Zhang, Zhigang Sun, Xin Li, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106379-106379
Open Access | Times Cited: 30
Combination of pH-shifting, ultrasound, and heat treatments to enhance solubility and emulsifying stability of rice protein isolate
Daniela E. Igartúa, María Celeste Dichano, S. Ferrari, et al.
Food Chemistry (2023) Vol. 433, pp. 137319-137319
Closed Access | Times Cited: 22
Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel
Shiwen Lin, Liang Xue, Zihan Zhao, et al.
Food Research International (2024) Vol. 182, pp. 114177-114177
Closed Access | Times Cited: 10
Recent advances in coacervation and underlying noncovalent molecular interaction mechanisms
Qiongyao Peng, Tao Wang, Diling Yang, et al.
Progress in Polymer Science (2024) Vol. 153, pp. 101827-101827
Open Access | Times Cited: 10
Soybean isolate protein complexes with different concentrations of inulin by ultrasound treatment: Structural and functional properties
Mengmeng Wang, Sai Yang, Na Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106864-106864
Open Access | Times Cited: 9
Effect of pH, protein/polysaccharide ratio and preparation method on the stability of lactoferrin-polysaccharide complexes
Qi Meng, Hanyun Jiang, Jiaxi Tu, et al.
Food Chemistry (2024) Vol. 456, pp. 140056-140056
Closed Access | Times Cited: 9
Development of novel ingredients using innovative technologies
Tiago Lima de Albuquerque, Ítalo Waldimiro Lima de França, Fabiano A.N. Fernandes, et al.
Elsevier eBooks (2025), pp. 293-347
Closed Access
Development, characterization and probiotic encapsulating ability of novel Momordica charantia bioactive polysaccharides/whey protein isolate composite gels
Awa Fanny Massounga Bora, Kouadio Jean Eric‐Parfait Kouamé, Xiaodong Li, et al.
International Journal of Biological Macromolecules (2022) Vol. 225, pp. 454-466
Closed Access | Times Cited: 29
Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study
Shiwen Lin, Liang Xue, Jingming Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128569-128569
Closed Access | Times Cited: 19
Modification of the physicochemical, functional, biochemical and structural properties of a soursop seed (Annona muricata L.) protein isolate treated with high-intensity ultrasound
Kevin Ulises López-Mártir, José Armando Ulloa, Judith Esmeralda Urías‐Silvas, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106870-106870
Open Access | Times Cited: 5
Ultrasound modification on milk fat globule membrane and soy lecithin to improve the physicochemical properties, microstructure and stability of mimicking human milk fat emulsions
Qian Ma, Tao Zhou, Zhong Wang, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106873-106873
Open Access | Times Cited: 5
From seed to solution: Enhancing techno-functionality and digestibility of pumpkin seed protein isolate through high-intensity ultrasound, high-pressure processing, and pH-shifting
Gülçin Yıldız
Food Chemistry (2025) Vol. 474, pp. 143222-143222
Closed Access
Gum Arabic: A Commodity with Versatile Formulations and Applications
Shaymaa Abdelghany Mohamed, Asmaa M. Elsherbini, Heba R. Alrefaey, et al.
Nanomaterials (2025) Vol. 15, Iss. 4, pp. 290-290
Open Access
Innovative Methods for Intensifying the Processing of Zinc Clinker: Synergy of Microwave Treatment and Ultrasonic Leaching
Bagdaulet Kenzhaliyev, Tatiana Surkova, Ainur Berkinbayeva, et al.
Metals (2025) Vol. 15, Iss. 3, pp. 246-246
Open Access
Effect of low-frequency high-intensity ultrasound (HIU) on the physicochemical properties of chickpea protein
Chong‐hao Bi, Shang-yi Chi, Tong Zhou, et al.
Food Research International (2022) Vol. 159, pp. 111474-111474
Closed Access | Times Cited: 26
Preparation and characterization of soybean Protein isolate/chitosan/sodium alginate ternary complex coacervate phase
Xuyan Dong, Yanlong Li, Guoqing Huang, et al.
LWT (2021) Vol. 150, pp. 112081-112081
Closed Access | Times Cited: 29
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