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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:

Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications
Xing Chen, Wenyan Fu, Yangchao Luo, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 3788-3817
Closed Access | Times Cited: 75

Showing 1-25 of 75 citing articles:

Current insights into protein solubility: A review of its importance for alternative proteins
Lutz Großmann, David Julian McClements
Food Hydrocolloids (2022) Vol. 137, pp. 108416-108416
Open Access | Times Cited: 126
Characterization of structure, physicochemical properties, and hypoglycemic activity of goat milk whey protein hydrolysate processed with different proteases
Xiaojing Du, Huijuan Jing, Li Wang, et al.
LWT (2022) Vol. 159, pp. 113257-113257
Open Access | Times Cited: 77
Changes in the structure and functional properties of soybean isolate protein: Effects of different modification methods
Lu Han, Jinlong Li, Yitong Jiang, et al.
Food Chemistry (2023) Vol. 432, pp. 137214-137214
Closed Access | Times Cited: 41
Tailoring industrial enzymes for thermostability and activity evolution by the machine learning-based iCASE strategy
Nan Zheng, Yongchao Cai, Zehua Zhang, et al.
Nature Communications (2025) Vol. 16, Iss. 1
Open Access | Times Cited: 2
Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides
Yanting Shen, Shan Hong, Gaganpreet Singh, et al.
Food Chemistry (2022) Vol. 385, pp. 132687-132687
Open Access | Times Cited: 67
Tailoring protein intrinsic charge by enzymatic deamidation for solubilizing chicken breast myofibrillar protein in water
Wenyan Fu, Xing Chen, Hao Cheng, et al.
Food Chemistry (2022) Vol. 385, pp. 132512-132512
Closed Access | Times Cited: 40
Developments in Plant Proteins Production for Meat and Fish Analogues
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2966-2966
Open Access | Times Cited: 31
Functional, structural properties and interaction mechanism of soy protein isolate nanoparticles modified by high-performance protein-glutaminase
Nan Zheng, Mengfei Long, Zehua Zhang, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108594-108594
Closed Access | Times Cited: 24
A new approach to enhance quinoa protein nano-aggregates: Combined pH shifting – High pressure homogenization
Gülçin Yıldız, Gökçen Yıldız
Food Chemistry (2023) Vol. 415, pp. 135800-135800
Closed Access | Times Cited: 24
Layer-by-layer self-assembly of hollow dextran sulfate/chitosan-coated zein nanoparticles loaded with crocin: Fabrication, structural characterization and potential biological fate
Gongshuai Song, Jiayuan Liu, Qi Wang, et al.
Food Hydrocolloids (2021) Vol. 125, pp. 107420-107420
Closed Access | Times Cited: 49
Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods
Liu Xiao, Chao Wang, Xinwen Zhang, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 440-440
Open Access | Times Cited: 31
Protein-Glutaminase Engineering Based on Isothermal Compressibility Perturbation for Enhanced Modification of Soy Protein Isolate
Nan Zheng, Mengfei Long, Zehua Zhang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 43, pp. 13969-13978
Closed Access | Times Cited: 29
Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A Review
Jingjing Yang, Dan Meng, Zijian Wu, et al.
Molecules (2023) Vol. 28, Iss. 10, pp. 4078-4078
Open Access | Times Cited: 16
A novel method for high level production of protein glutaminase by sfGFP tag in Bacillus subtilis
Zheng Zhang, Yuxi Li, Lihui Zheng, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 130092-130092
Closed Access | Times Cited: 7
Heterologous expression of protein-glutaminase in Escherichia coli Nissle 1917 for improved flavor properties of soy protein and its implications on high-moisture extrudates
Jiaming Li, Xinwen Zhang, Shijun Luo, et al.
Food Bioscience (2024) Vol. 57, pp. 103591-103591
Closed Access | Times Cited: 6
Enhancing the stability of zein pickering foams via hydrophilic reassembly with sugar alcohols and glycosides: A structural and molecular investigation
Zihan Qu, Guiyun Chen, Tongliang Yang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110028-110028
Closed Access | Times Cited: 6
Protein-glutaminase: Research progress and prospect in food manufacturing
Guoqiang Zhang, Shujie Ma, Xiao Liu, et al.
Food Bioscience (2021) Vol. 43, pp. 101314-101314
Closed Access | Times Cited: 37
Protein-based functional colloids and their potential applications in food: A review
Alweera Ashfaq, Kausar Jahan, Rayees Ul Islam, et al.
LWT (2021) Vol. 154, pp. 112667-112667
Open Access | Times Cited: 33
Reconstituted rice protein：The raw materials, techniques and challenges
Zheng Li, Joe M. Regenstein, Zhongjiang Wang, et al.
Trends in Food Science & Technology (2023) Vol. 133, pp. 267-276
Closed Access | Times Cited: 13
Deciphering the thick filaments assembly behavior of myosin as affected by enzymatic deamidation
Yanyun Zhang, Wenyan Fu, Dongmei Liu, et al.
Food Chemistry (2023) Vol. 433, pp. 137385-137385
Closed Access | Times Cited: 13
Discovery and mechanistic analysis of a novel source protein glutaminase PG5 and its potential application
Weijun Leng, Ying Li, Xin Liang, et al.
Food Chemistry (2024) Vol. 457, pp. 140121-140121
Closed Access | Times Cited: 5
Physicochemical properties, antioxidant and antidiabetic activities of different hydrolysates of goat milk protein
Wenhua Zhang, Majida Al-Wraikata, Linqiang Li, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 5
Modified whey protein isolate gel prepared by thermal aggregation combined with transglutaminase crosslinking achieves Casein-like slow digestion in vitro and in vivo
Juncai Leng, Beibei Wang, Li Li, et al.
Food Research International (2023) Vol. 165, pp. 112573-112573
Closed Access | Times Cited: 11
Investigation and Characterization of Pickering Emulsion Stabilized by Alkali-Treated Zein (AZ)/Sodium Alginate (SA) Composite Particles
Ying Kuang, Qinjian Xiao, Yichen Yang, et al.
Materials (2023) Vol. 16, Iss. 8, pp. 3164-3164
Open Access | Times Cited: 11
Molecular modification and food-grade system construction for protein-glutaminase production in Bacillus subtilis
Maofang Teng, Shujie Ma, Yuanyang Zou, et al.
Food Bioscience (2024) Vol. 59, pp. 103932-103932
Closed Access | Times Cited: 4
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