Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Research Advances in Plant Protein-Based Products: Protein Sources, Processing Technology, and Food Applications
Qi Fu, Jikai Zhao, Shuang Rong, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 42, pp. 15429-15444
Closed Access | Times Cited: 22

Showing 22 citing articles:

All-natural plant-based HIPE-gels simultaneously stabilizing with Quillaja saponin and soy protein isolate: Influence of environmental stresses on stability
Xiaowei Chen, Tiange Wang, Wen-Jun Yin, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109880-109880
Closed Access | Times Cited: 12
Protein from tiger nut meal extracted by deep eutectic solvent and alkali-soluble acid precipitation: A comparative study on structure, function, and nutrition
Xinyu Jiang, Feng Gao, Yong-Liang Ma, et al.
Food Chemistry (2024) Vol. 452, pp. 139608-139608
Closed Access | Times Cited: 11
Study of the mechanism of non-covalent interactions between chlorogenic acid and soy protein isolate: Multi-spectroscopic, in vitro, and computational docking analyses
Nan Ma, Jiahui Duan, Guowei Zhou, et al.
Food Chemistry (2024) Vol. 457, pp. 140084-140084
Closed Access | Times Cited: 9
Electrical Fields in the Processing of Protein-Based Foods
Ricardo N. Pereira, Rui M. Rodrigues, Zita Avelar, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 577-577
Open Access | Times Cited: 6
Potential plant proteins for functional food ingredients: Composition, utilization and its challenges
Paul Ndubuisi Anyiam, Suphat Phongthai, Lutz Großmann, et al.
NFS Journal (2025), pp. 100216-100216
Open Access
Novel technologies, effects and applications of modified plant proteins by Maillard reaction and strategies for regulation: A review
Shengxian Li, Chaoyi Wang, Yangyong Dai, et al.
Food Research International (2025) Vol. 204, pp. 115959-115959
Closed Access
Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods
Yong Guo, Jiacheng Wang, Lianxin Du, et al.
Gels (2025) Vol. 11, Iss. 3, pp. 155-155
Open Access
Finite element analysis as a promising approach for texture development of plant-based meat analogs
Jingnan Zhang, Heng Zhu
Physics of Fluids (2025) Vol. 37, Iss. 3
Open Access
Pea protein sensitization: insights from allergy model experiment in BALB/c mice
Peipei Li, Yongli Ye, Jian Ji, et al.
Food Bioscience (2025), pp. 106357-106357
Closed Access
Unlocking the functional potential of porcine hemoglobin: An enzymatic hydrolysis-phosphorylation synergistic modification to enhance minced pork quality
Lili Liu, Jimiao Duan, Peixin Zhang, et al.
Food Bioscience (2025), pp. 106425-106425
Closed Access
Food Safety Aspects as Potential Impediment to the Adoption of Plant‐Based Alternative Protein Products in Sub‐Saharan Africa
Fredrick Onyango Ogutu, Gertrude Okiko, George Wanjala, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Sustainability and role of plant-based diets in chronic kidney disease prevention and treatment
Giulia Marrone, Manuela Di Lauro, Kevin Cornali, et al.
Frontiers in Pharmacology (2025) Vol. 16
Open Access
Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues
Mónica Flores, Daniel Comes, Amparo Gamero, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 9, pp. 4897-4905
Open Access | Times Cited: 4
Investigation of the physicochemical and functional properties of protein concentrate and glutelin derived from an underutilized green leaf plant: Edible dock (Rumexpatientia L.×Rumextianshanicus A. Los)
Jiarui Cao, Kehong Liang, Longxin Lai, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110349-110349
Closed Access | Times Cited: 3
A review on animal and plant proteins in regulating diabetic kidney disease: Mechanism of action and future perspectives
Aiquan Jiao, Yingna Zhao, Laping Chu, et al.
Journal of Functional Foods (2024) Vol. 119, pp. 106353-106353
Open Access | Times Cited: 3
Plant-based proteins: advances in their sources, digestive profiles in vitro and potential health benefits
Mengzhuo Li, Liang Zou, Lizhen Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-21
Closed Access | Times Cited: 2
Research on Enhancing the Yield and Quality of Oat Forage: Optimization of Nitrogen and Organic Fertilizer Management Strategies
Lianxue Duan, Zeliang Ju, Xiang Ma, et al.
Agronomy (2024) Vol. 14, Iss. 7, pp. 1406-1406
Open Access | Times Cited: 2
Improvement of rice protein functionality by electro-activation technology: Modulation of molecular and physicochemical properties
Wenhui Zhang, David Julian McClements, Jun Chen, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110607-110607
Closed Access | Times Cited: 2
Construction of grass carp myofibrillar protein/rutin Pickering emulsion gel by one-step method and multi-scale analysis
Zhongbo Liu, Wenzheng Shi, Xuehua Zhang, et al.
Food Chemistry (2024) Vol. 467, pp. 142272-142272
Closed Access | Times Cited: 1
Impact of protein sources on the functionality of plant-based cheeses formulated with saturated and unsaturated fat
Cameryn Sanders, Jarvis Stobbs, Stacie Dobson, et al.
Physics of Fluids (2024) Vol. 37, Iss. 1
Closed Access | Times Cited: 1
Study of the Mechanism of Non-Covalent Interactions between Chlorogenic Acid and Soy Protein Isolate: Multi-Spectroscopic, in Vitro and Computational Docking Analyses
Nan Ma, Jiahui Duan, Guowei Zhou, et al.
(2024)
Closed Access
Atmospheric cold plasma pretreatment for effective enhancement of covalent crosslinking between coconut globulin and tannic acid: Improving interfacial activity and emulsifying properties
Yang Chen, Qiaozhu Wei, Yile Chen, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136524-136524
Closed Access
Page 1

Scroll to top