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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:

Effects of ultrasound synergized with microwave on structure and functional properties of transglutaminase-crosslinked whey protein isolate
Wenjuan Zhang, Panpan Zhao, Jinzhe Li, et al.
Ultrasonics Sonochemistry (2022) Vol. 83, pp. 105935-105935
Open Access | Times Cited: 53

Showing 1-25 of 53 citing articles:

Emerging thermal modifying methods in milk protein: A review
Jialun Hu, Heyang Xu, Ruijie Shi, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104407-104407
Closed Access | Times Cited: 20
Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties
Wan Wang, Min Wang, Cong Xu, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1504-1504
Open Access | Times Cited: 41
Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey
Munkh‐Amgalan Gantumur, Narantuya Sukhbaatar, Ruijie Shi, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108130-108130
Closed Access | Times Cited: 38
Insight into binding mechanism between three whey proteins and mogroside V by multi-spectroscopic and silico methods: Impacts on structure and foaming properties
Jinzhe Li, Yuxuan Huang, Wenjuan Zhang, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108207-108207
Closed Access | Times Cited: 35
Physicochemical properties, structural characteristics and in vitro digestion of brown rice–pea protein isolate blend treated by microbial transglutaminase
Zhao Lin, Ming‐Hsu Chen, Xuezhi Bi, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108673-108673
Open Access | Times Cited: 29
Effect of conventional and microwave heating treatment on antioxidant activity of quinoa protein after simulated gastrointestinal digestion
Hongwei Cao, Qilong Huang, Junru Shi, et al.
Food Chemistry (2023) Vol. 415, pp. 135763-135763
Closed Access | Times Cited: 22
Development and characteristics of emulsion gels with microwave-assisted ferulic acid covalently modified soy protein: Structure, function and digestive properties
Xiaoyi Cheng, Huan Wang, Zhiyong Wang, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109230-109230
Open Access | Times Cited: 21
Ultrasound improves the physicochemical and foam properties of whey protein microgel
Zhaoxin Wang, Haibo Zhao, Haiteng Tao, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 19
Structure modification, functionality and interfacial properties of kidney bean (Phaseolus vulgaris L.) protein concentrate as affected by post-extraction treatments
Uyory Choe, Liuyi Chang, Jae‐Bom Ohm, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 108000-108000
Open Access | Times Cited: 33
Improving modification of structures and functionalities of food macromolecules by novel thermal technologies
Fengli Lian, Da‐Wen Sun, Jun‐Hu Cheng, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 327-338
Closed Access | Times Cited: 30
Improvement of heat-induced nanofibrils formation of soy protein isolate through NaCl and microwave
Rana Afkhami, Mohammad Javad Varidi, Mehdi Varidi, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108443-108443
Closed Access | Times Cited: 18
Effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of tropomyosin from clam (Mactra veneriformis)
Yachun Chen, Guifang Tian, Liwen Wang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100740-100740
Open Access | Times Cited: 18
Ultrasound-assisted extraction of Spirulina platensis protein: physicochemical characteristic and techno-functional properties
Tiara Satwika Purdi, Arima Diah Setiowati, Andriati Ningrum
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 5, pp. 5474-5486
Closed Access | Times Cited: 17
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
Canola Seed Protein: Pretreatment, Extraction, Structure, Physicochemical and Functional Characteristics
Huipeng Zhu, Lu Wang, Xiaoyu Li, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1357-1357
Open Access | Times Cited: 5
Effect of sanxan as novel natural gel modifier on the physicochemical and structural properties of microbial transglutaminase-induced mung bean protein isolate gels
Kangning Wang, Jiahui Wang, Lei Chen, et al.
Food Chemistry (2024) Vol. 449, pp. 139147-139147
Closed Access | Times Cited: 4
Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties
Buwei Liu, Furong Jin, Ying Li, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 79, pp. 103063-103063
Closed Access | Times Cited: 24
Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation
Wan Wang, Chuanbing Hu, Hong Sun, et al.
LWT (2022) Vol. 167, pp. 113867-113867
Closed Access | Times Cited: 23
Structure and rheological properties of extruded whey protein isolate: Impact of inulin
Jinpeng Li, Jiajie Yang, Jinzhe Li, et al.
International Journal of Biological Macromolecules (2022) Vol. 226, pp. 1570-1578
Closed Access | Times Cited: 22
Insights into Ultrasonication Treatment on the Characteristics of Cereal Proteins: Functionality, Conformational and Physicochemical Characteristics
Yang Wang, Jiarui Liu, Zhaoli Zhang, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 971-971
Open Access | Times Cited: 12
Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation
Hongwei Cao, Xiaoxue Wang, Jing Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2465-2487
Closed Access | Times Cited: 11
Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters
Farzana Siddique, Ashiq Hussain, Amer Ali Mahdi, et al.
Journal of Food Quality (2024) Vol. 2024, pp. 1-16
Open Access | Times Cited: 3
Effect of transglutaminase crosslinking on the protein structure and potential allergenicity of dual-protein system, with a focus on β-conglycinin
Yifan Shi, Ting Tang, Tianran Hui, et al.
LWT (2023) Vol. 188, pp. 115417-115417
Open Access | Times Cited: 10
Non-covalent interaction and digestive characteristics between α-lactalbumin and safflower yellow: Impacts of microwave heating temperature
Jinzhe Li, Yue Liu, Tianqi Li, et al.
LWT (2022) Vol. 159, pp. 113206-113206
Open Access | Times Cited: 16
Facile construction of fruit protein based natural hydrogel via intra/inter molecular cross-linking
Esra Demirkıran, Bülent Başyi̇ğit, Gülbahar Altun, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107899-107899
Closed Access | Times Cited: 16
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