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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:

Tofu products: A review of their raw materials, processing conditions, and packaging
Zheng Li, Joe M. Regenstein, Fei Teng, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3683-3714
Open Access | Times Cited: 86

Showing 1-25 of 86 citing articles:

A review on plant-based proteins from soybean: Health benefits and soy product development
Pingxu Qin, Taoran Wang, Yangchao Luo
Journal of Agriculture and Food Research (2022) Vol. 7, pp. 100265-100265
Open Access | Times Cited: 370
The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs
Lutz Großmann, David Julian McClements
Trends in Food Science & Technology (2021) Vol. 118, pp. 207-229
Closed Access | Times Cited: 140
Soy protein isolates: A review of their composition, aggregation, and gelation
Zheng Li, Joe M. Regenstein, Linyi Zhou, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1940-1957
Closed Access | Times Cited: 136
Potential Alternatives of Animal Proteins for Sustainability in the Food Sector
Pavan Kumar, Nitin Mehta, Ahmed Abubakar Abubakar, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5703-5728
Closed Access | Times Cited: 78
Protein‐based active films: Raw materials, functions, and food applications
Mengzhuo Liu, Xiaohan Zhang, Afeng Wei, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 16
Beneficial Effects of Soybean-Derived Bioactive Peptides
Il-Sup Kim, Woong‐Suk Yang, Cheorl‐Ho Kim
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 16, pp. 8570-8570
Open Access | Times Cited: 94
Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review
Marina Mefleh, Antonella Pasqualone, Francesco Caponio, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 1, pp. 8-18
Open Access | Times Cited: 75
Identification and quantification of soybean 11S and 7S globulins using RP-UPLC
Eun‐Seo Cho, Sewon Kim, Jung‐Kyung Moon, et al.
Food Chemistry (2025) Vol. 473, pp. 143019-143019
Closed Access | Times Cited: 1
Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends
Xin Hong, Qiaoli Zhao, Yuanfa Liu, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 10, pp. 1406-1436
Closed Access | Times Cited: 53
Changes of Soybean Protein during Tofu Processing
Xiangfei Guan, Xuequn Zhong, Yuhao Lu, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1594-1594
Open Access | Times Cited: 50
Protective effect of fermented okara on the regulation of inflammation, the gut microbiota, and SCFAs production in rats with TNBS-induced colitis
Cheng‐Jie Hong, Sheng-Yi Chen, Yi‐Hao Hsu, et al.
Food Research International (2022) Vol. 157, pp. 111390-111390
Closed Access | Times Cited: 35
Recent advances in exploring and exploiting soybean functional peptides—a review
Yongsheng Zhu, Gang Chen, Jingjing Diao, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 19
Soybean genetics, genomics, and breeding for improving nutritional value and reducing antinutritional traits in food and feed
William M. Singer, Yi‐Chen Lee, Zachary Shea, et al.
The Plant Genome (2023) Vol. 16, Iss. 4
Open Access | Times Cited: 19
Antioxidant edible double-layered film based on waste from soybean production as a vegan active packaging for perishable food products
Joanna Tkaczewska, Ewelina Jamróz, Marzena Zając, et al.
Food Chemistry (2022) Vol. 400, pp. 134009-134009
Open Access | Times Cited: 23
AIE fluorogen-based oxidase-like fluorescence nanozyme-integrated smartphone for monitoring the freshness authenticity of soy products
Peng Nie, Xiang Gao, Xuefei Yang, et al.
Food Chemistry (2023) Vol. 439, pp. 138122-138122
Closed Access | Times Cited: 15
Effect of transglutaminase in conjunction with glucono‐δ‐lactone treatment on the antigenicity and conformational structure of β‐conglycinin
Guangliang Xing, Siran Yang, Jia Liu, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2707-2715
Closed Access | Times Cited: 5
Risk Mitigation Analysis for Tofu Production Process to Minimize Product Defects Using House of Risk Approach
Hadi Susanto, Sheila Amalia Salma, Hachemi Rahmani
(2025), pp. 19-19
Open Access
Effect of pressing pressure and time on the quality characteristics of firm tofu
Tong Zhang, Hui Zhang, Jingting Xu, et al.
Food Research International (2025) Vol. 206, pp. 116039-116039
Closed Access
Dynamic Changes in Physicochemical Properties and Microbial Diversity During the Fermentation of Mao-Tofu
Dongqi Li, Yaqiong Wan, Xiaohan Zhou, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 775-775
Open Access
Effect of carbon quantum dots derived from tangerine peel on emetic and diarrheal type of Bacillus cereus of packaged tofu
Yeon Ho Kim, Ajahar Khan, Ji Min Ahn, et al.
Food Control (2025), pp. 111303-111303
Closed Access
Organophosphorus Flame Retardant, Phthalate, and Alternative Plasticizer Contamination in Novel Plant-Based Food: A Food Safety Investigation
Alicia Macan Schönleben, Fatima den Ouden, Shanshan Yin, et al.
Environmental Science & Technology (2025)
Closed Access
Characterization of the optical properties of soymilk with different pH values using excitation-emission matrix and multiple light scattering
Takumi Murai, Yoshito Saito
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2025), pp. 126120-126120
Closed Access
Reprocessing of side-streams towards obtaining valuable bacterial metabolites
Kamil Piwowarek, Edyta Lipińska, Marek Kieliszek
Applied Microbiology and Biotechnology (2023) Vol. 107, Iss. 7-8, pp. 2169-2208
Open Access | Times Cited: 10
A glimpse into plant-based fermented products alternative to animal based products: Formulation, processing, health benefits
Gülden Gökşen, Qazi Sugra Altaf, Salma Farooq, et al.
Food Research International (2023) Vol. 173, pp. 113344-113344
Closed Access | Times Cited: 10
Tuning of rheological behavior of soybean lipophilic protein-stabilized emulsions
Jiraporn Sirison, Toya Ishii, Kentaro Matsumiya, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108745-108745
Open Access | Times Cited: 9
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