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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:

A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization
Yikai Ren, Tommy Z. Yuan, Claire M. Chigwedere, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 3, pp. 3061-3092
Closed Access | Times Cited: 113

Showing 1-25 of 113 citing articles:

The Current Situation of Pea Protein and Its Application in the Food Industry
Parvathy Shanthakumar, Joanna Klepacka, Aarti Bains, et al.
Molecules (2022) Vol. 27, Iss. 16, pp. 5354-5354
Open Access | Times Cited: 165
Starch modification for non-food, industrial applications: Market intelligence and critical review
Peter Adewale, Marziehossadat Shokrolllahi Yancheshmeh, Edmond Lam
Carbohydrate Polymers (2022) Vol. 291, pp. 119590-119590
Closed Access | Times Cited: 115
A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications
Ding‐Tao Wu, Wenxing Li, Jiajia Wan, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2527-2527
Open Access | Times Cited: 56
Overview on pulse proteins for future foods: ingredient development and novel applications
Bipin Rajpurohit, Yonghui Li
Journal of Future Foods (2023) Vol. 3, Iss. 4, pp. 340-356
Open Access | Times Cited: 46
Starch structure and nutritional functionality – Past revelations and future prospects
Shahid Ahmed Junejo, Bernadine M. Flanagan, Bin Zhang, et al.
Carbohydrate Polymers (2021) Vol. 277, pp. 118837-118837
Closed Access | Times Cited: 79
Valorization of Starch to Biobased Materials: A Review
Kehinde James Falua, Anamol Pokharel, Amin Babaei‐Ghazvini, et al.
Polymers (2022) Vol. 14, Iss. 11, pp. 2215-2215
Open Access | Times Cited: 61
Influence of Emerging Technologies on the Utilization of Plant Proteins
Amanda Gomes Almeida Sá, João Borges Laurindo, Yara María Franco Moreno, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 57
Improving the nutritional quality of pulses via germination
Luiza Avezum, Éric Rondet, Christian Mestres, et al.
Food Reviews International (2022) Vol. 39, Iss. 9, pp. 6011-6044
Open Access | Times Cited: 49
Overview of single cell protein: Production pathway, sustainability outlook, and digital twin potentials
Raphael Aidoo, Ebenezer Miezah Kwofie, Peter Adewale, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 577-598
Closed Access | Times Cited: 28
Comprehensive analysis in the nutritional composition, phenolic species and in vitro antioxidant activities of different pea cultivars
Shi‐Kang Chen, Haifeng Lin, Xin Wang, et al.
Food Chemistry X (2023) Vol. 17, pp. 100599-100599
Open Access | Times Cited: 27
Pea protein and starch: Functional properties and applications in edible films
Parastou Farshi, Seyedeh Nooshan Mirmohammadali, Bipin Rajpurohit, et al.
Journal of Agriculture and Food Research (2023) Vol. 15, pp. 100927-100927
Open Access | Times Cited: 27
Innovations in legume processing: Ultrasound-based strategies for enhanced legume hydration and processing
Gaurav Kumar, Dang Truong Le, Juraj Durco, et al.
Trends in Food Science & Technology (2023) Vol. 139, pp. 104122-104122
Open Access | Times Cited: 24
Green modification techniques: Sustainable approaches to induce novel physicochemical and technofunctional attributes in legume starches
Hadis Rostamabadi, Małgorzata Nowacka, Yogesh Kumar, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104389-104389
Closed Access | Times Cited: 13
Unveiling the potential of starch-blended biodegradable polymers for substantializing the eco-friendly innovations
Poornima Singh, Vinay Kumar Pandey, Rahul Singh, et al.
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 101065-101065
Open Access | Times Cited: 13
Effect of Oat Beta-Glucan on Physicochemical Properties and Digestibility of Fava Bean Starch
Miaomiao Shi, Xing Song, Jin Chen, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2046-2046
Open Access | Times Cited: 9
The influence mechanism of pH and polyphenol structures on the formation, structure, and digestibility of pea starch-polyphenol complexes via high-pressure homogenization
Dan Luo, Jiaxing Fan, Manqin Jin, et al.
Food Research International (2024) Vol. 194, pp. 114913-114913
Closed Access | Times Cited: 8
Unveiling the suitability of C-starch as functional food: A pairwise interaction of lipids, and polyphenol components (LIPOP)
Ebenezer Asiamah, Monica R. Nemțanu, Mirela Braşoveanu, et al.
Carbohydrate Polymers (2025) Vol. 353, pp. 123279-123279
Closed Access | Times Cited: 1
Gelation mechanisms of granular and non-granular starches with variations in molecular structures
Xinya Wang, Siyuan Liu, Yongfeng Ai
Food Hydrocolloids (2022) Vol. 129, pp. 107658-107658
Closed Access | Times Cited: 37
Increasing the pressure during high pressure homogenization regulates the starch digestion of the resulting pea starch-gallic acid complexes
Dan Luo, Qiang Xie, Chen Chen, et al.
International Journal of Biological Macromolecules (2023) Vol. 235, pp. 123820-123820
Closed Access | Times Cited: 21
Characterization of starches isolated from Mexican pulse crops: Structural, physicochemical, and rheological properties
Cristian Felipe Ramirez-Gutierrez, Brenda Contreras‐Jiménez, Sandra M. Londoño‐Restrepo
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131576-131576
Closed Access | Times Cited: 7
A review of the effects of physical processing techniques on the characteristics of legume starches and their application in low-glycemic index foods
Mohammed Obadi, Bin Xu
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135124-135124
Closed Access | Times Cited: 7
Physicochemical, Rheological Properties, and In‐Vitro Starch Digestibility of Flours and Starches from Pigeon Pea, Cowpea, Pinto Bean, and Navy Bean
Bharati Kumari, Nandan Sit
Starch - Stärke (2024) Vol. 76, Iss. 9-10
Closed Access | Times Cited: 6
Understanding starch structure and functionality
Yongfeng Ai, Jay‐lin Jane
Elsevier eBooks (2024), pp. 55-77
Closed Access | Times Cited: 6
Nano-starch for food applications obtained by hydrolysis and ultrasonication methods
Dagmara Bajer
Food Chemistry (2022) Vol. 402, pp. 134489-134489
Open Access | Times Cited: 27
Rice Starch Chemistry, Functional Properties, and Industrial Applications: A Review
Rizwan Shoukat, Marta Cappai, Luca Pilia, et al.
Polymers (2025) Vol. 17, Iss. 1, pp. 110-110
Open Access
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