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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.

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Showing 18 citing articles:

Effects of ultrasound and thermal treatment on the interaction between hyaluronic acid and lactoferrin: Preparation, structures and functionalities
Yushi Wang, Ji Miao, Mengjiao Xing, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132812-132812
Closed Access | Times Cited: 14
Effect of Ultrasonic Treatment on Functional Properties and Emulsion Stability of Sweet Potato Protein
Chenxi Wang, Zhiyuan Xia, Haibo Zhao, et al.
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
Impact of Lactobacillus Fermentation on Mung Bean Protein's Binding to Beany Flavor: Mechanisms and Structural Changes
Yuqi Xue, Jie Chen, Lei Wang, et al.
LWT (2025), pp. 117450-117450
Open Access
The regulation of the texture, rheological properties, and moisture distribution of rice flour gel by ultrasonically modified soybean protein isolate
Zijian Tang, Dongmei Yang, Chenxing Du, et al.
Journal of Cereal Science (2025), pp. 104123-104123
Closed Access
Effect of low-frequency ultrasound pretreatment on taste substances in chicken liver by fermentation
Xiaowen Wang, Yibo Lan, Biao Yang, et al.
LWT (2025), pp. 117458-117458
Open Access
Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation
Ying Sun, LI HONG WANG, Huan Wang, et al.
Food Hydrocolloids (2024), pp. 110672-110672
Closed Access | Times Cited: 2
High Internal Phase Emulsions Stabilized with Ultrasound-Modified Spirulina Protein for Curcumin Delivery
Qing Liu, Tao Chen, Lihang Chen, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1324-1324
Open Access | Times Cited: 1
Effects of Dual-Frequency Ultrasonic Treatment on Functional and Cryoprotective Properties of Soy Protein Isolate–Curcumin Complexes
Yang Meng, Yinlan Wang, Yu Zhang, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Transglutaminase mediated cross-linking of peanut and buckwheat proteins under dual-frequency ultrasound field: Functional attributes study
Xuan Zhang, Yu Chen, Yu Hu, et al.
Food Physics (2024) Vol. 1, pp. 100019-100019
Open Access | Times Cited: 1
Molecular characterisation of interactions between 11S glycinin and hexanal – An off flavour compound
Cameron Ince, Lloyd Condict, Regine Stockmann, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110543-110543
Closed Access
Effects of NaCl/KCl ratios on structural and properties changes in soy‐potato protein mixed gel
Ying Sun, L Wang, BingLin Lu, et al.
International Journal of Food Science & Technology (2024)
Closed Access
Characterization of astaxanthin‐loaded Pickering emulsions stabilized by conjugates of pea protein isolate and dextran with different molecular weights
Zhiwei Guo, Heng Li, Ning Peng, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Soy protein gels based on ultrasonic treatment: Effects of Ca2+ and 11S/7S ratio on gel structures and digestive properties
Ruqi Guo, Xiaoqi Deng, Qinlin Hu, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107143-107143
Open Access
Exploring Ultrasonic Energy Followed by Natural Fermentation Processing to Enhance Functional Properties and Bioactive Compounds in Millet (Pennisetum glaucum L.) Grains
Mohammed Saeed Alkaltham, Akram A. Qasem, Mohamed A. Ibraheem, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 590-590
Open Access
Preparation of Zein Based Ginger Essential Oil-enriched Pickering Nanoemulsions Using Multi-frequency Ultrasound to Enhance Emulsion Properties and Antioxidant Activities
Yuanming Chu, Chi Zhang, Jun Mei, et al.
Food and Bioprocess Technology (2024)
Closed Access
Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor
Feng Han, Jialin Song, Mingming Qi, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107156-107156
Open Access
Improved emulsifying and foaming properties of ovalbumin and antioxidant activity of (−)-gallocatechin gallate: Effects of ultrasound-assisted glycation based on natural deep eutectic solvents and noncovalent binding
Qiulu Wang, Xin Qi, Lixia Yuan, et al.
Food Chemistry (2024) Vol. 469, pp. 142517-142517
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
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