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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:

Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems
Frederik Janssen, Viena Monterde, Arno G.B. Wouters
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1517-1554
Open Access | Times Cited: 19

Showing 19 citing articles:

Effects and molecular mechanisms of polyethylene microplastic oxidation on wheat grain quality
Yan Yan, Huijie Yang, Yuan Du, et al.
Journal of Hazardous Materials (2024) Vol. 474, pp. 134816-134816
Closed Access | Times Cited: 8
An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications
Xiangfang Hu, Zong Meng
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 16
Plant Proteins as Substitutes for Egg White Protein in Food Foams: Meringues as a Model System
Nadia Flarup Laursen, Gil Makiel Nielsen, Magnus Bergholdt Jul Christiansen, et al.
Food Structure (2025), pp. 100417-100417
Open Access
Air–liquid interfacial tension and foamability of ionic surfactant solutions containing TiO2 nanoparticles
Farzaneh Hajirasouliha, Pavlína Peikertová, Yongqing Fu, et al.
Journal of Nanoparticle Research (2025) Vol. 27, Iss. 4
Closed Access
Strategies to overcome nutritional and technological limitations of pulse proteins
Fatemeh Aghababaei, David Julian McClements, Milad Hadidi
Future Foods (2025), pp. 100624-100624
Open Access
Study on plant-based proteins and their complexes in improving food foam system: A review
Chengming Jin, Ling Zhu, Hui Zhang
Food Research International (2025), pp. 116514-116514
Closed Access
Improving the solubility of wheat gluten: Establishing and characterizing wheat gluten-phosvitin complex at molecular and subunit levels
Jiawen Pei, Jie Bai, Liangjie Tian, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109215-109215
Closed Access | Times Cited: 9
Extractability and chromatographic separation of proteins from potato (Solanum tuberosum L.) trimmings
Ben Van den Wouwer, Kristof Brijs, Sébastien Carpentier, et al.
Food Chemistry (2024) Vol. 450, pp. 139301-139301
Closed Access | Times Cited: 3
Understanding the impact of water-extractable cereal flour constituents on network formation in gluten-starch dough
Viena Monterde, Frederik Janssen, Arno G.B. Wouters
Journal of Cereal Science (2023) Vol. 114, pp. 103797-103797
Open Access | Times Cited: 7
Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods
Frederik Janssen, Christophe M. Courtin, Arno G.B. Wouters
Critical Reviews in Food Science and Nutrition (2023), pp. 1-19
Open Access | Times Cited: 6
Precise control of aggregation morphology: Effective strategy to tune the properties of ovotransferrin particles
Qi Zhou, Ziyuan Xu, Zihao Wei
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126850-126850
Closed Access | Times Cited: 4
Lightweight cellulosic insulation panels made from oil palm trunk fibers
Lukmanul Hakim Zaini, Axel Solt-Rindler, Christian Hansmann, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119497-119497
Open Access | Times Cited: 1
Study on the relationship between surface tension and dilational visco‐elasticity with foam stability
Tingting Zhao, Xianzhong Zhang, Yang Chen, et al.
Journal of Surfactants and Detergents (2024)
Open Access | Times Cited: 1
Enhancement of foaming performance of hempseed protein by limited enzymatic hydrolysis: From the viewpoint of the structural and interfacial rheological attributes
Qingling Wang, Yu Ming, Ziwei Tang, et al.
Food Chemistry (2024) Vol. 465, pp. 142182-142182
Closed Access | Times Cited: 1
Air/water interfacial properties and thin film drainage dynamics of compositionally diverse wheat flour water extracts
Viena Monterde, Frederik Janssen, Ewoud Spaas, et al.
Food Hydrocolloids (2024), pp. 110934-110934
Closed Access | Times Cited: 1
Physicochemical, Functional, Molecular, and Surface properties of Bean Proteins grown in the High-Altitude Northern Himalayas
Debojit Baidya Choudhury, Khalid Gul, Rachna Sehrawat
Food Hydrocolloids (2024) Vol. 162, pp. 110957-110957
Closed Access | Times Cited: 1
Thin liquid films stabilized by plant proteins: implications for foam stability
Emmanouil Chatzigiannakis, Jack Yang, Leonard M.C. Sagis, et al.
Journal of Colloid and Interface Science (2024) Vol. 683, pp. 408-419
Open Access | Times Cited: 1
Bioderived carbon quantum dots boost maize growth and photosynthesis by augmenting UV spectrum absorption and carbon assimilation regulatory genes
Zulqarnain Haider, Yang Chunyan, Irshan Ahmad, et al.
Journal of environmental chemical engineering (2024) Vol. 12, Iss. 6, pp. 114396-114396
Closed Access
Plant Proteins as Substitutes for Egg White Protein in Food Foams: Meringues as a Model System
Nadia Flarup Laursen, Gil Makiel Nielsen, Magnus Bergholdt Jul Christiansen, et al.
(2024)
Closed Access
A cold-set bio-sourced wood adhesive derived from furfuryl alcohol and hydrolyzed wheat gluten with excellent properties by constructing interpenetrating crosslinkable co-network structure
Beidou Yang, Zhengyong Yang, Haizhu Wu, et al.
Construction and Building Materials (2024) Vol. 458, pp. 139688-139688
Closed Access
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