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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:

Ultrasound improves the physicochemical and foam properties of whey protein microgel
Zhaoxin Wang, Haibo Zhao, Haiteng Tao, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 19

Showing 19 citing articles:

Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 655-670
Closed Access | Times Cited: 48
Effects of ultrasonic treatment on the structure and functional characteristics of myofibrillar proteins from black soldier fly
Xiangxiang Ni, Chengcheng Chen, Ruixi Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 135057-135057
Closed Access | Times Cited: 28
The Effect of Ultrasound Treatment on the Structural and Functional Properties of Tenebrio molitor Myofibrillar Protein
Xiu Wang, Xiangxiang Ni, Chaoyi Duan, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2817-2817
Open Access | Times Cited: 14
Effect of ultrasound on physicochemical, functional and antioxidant properties of red kidney bean (Phaseolus vulgaris L.) proteins extract
Farjana Yeasmin, Priyanka Prasad, Jatindra K. Sahu
Food Bioscience (2024) Vol. 57, pp. 103599-103599
Closed Access | Times Cited: 10
Rice proteins: A review of their extraction, modification techniques and applications
Zheng Li, Yue San, Yuejiao Xing, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131705-131705
Closed Access | Times Cited: 9
Soybean isolate protein complexes with different concentrations of inulin by ultrasound treatment: Structural and functional properties
Mengmeng Wang, Sai Yang, Na Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106864-106864
Open Access | Times Cited: 6
Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels
Shima Saffarionpour
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
Effect of Ultrasonic Intensity Treatment on the Physicochemical and Functional Properties of Coregonus peled Protamine
Feifei Wang, Shuwen Dong, Yabo Wei, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 481-481
Open Access
Microgels from egg white as novel stabilizers of Pickering emulsion
Buwei Liu, Jindi Wang, Shuaifan Qin, et al.
Journal of Food Engineering (2024) Vol. 372, pp. 112009-112009
Closed Access | Times Cited: 5
Modification of the physicochemical, functional, biochemical and structural properties of a soursop seed (Annona muricata L.) protein isolate treated with high-intensity ultrasound
Kevin Ulises López-Mártir, José Armando Ulloa, Judith Esmeralda Urías‐Silvas, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106870-106870
Open Access | Times Cited: 5
Proposing moderate unfolding of interfacial proteins to enhance the techno-functional features of complex microgel particles formed by whey protein-chitooligosaccharide conjugation
Hongmei Yu, Yuanrong Zheng, Kangshuai Lou, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110329-110329
Closed Access | Times Cited: 4
Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment
Yisha Xie, Feng Yang, Kangyu Zhao, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 47, pp. 18601-18612
Closed Access | Times Cited: 10
Fabricating Pea Protein Micro-Gel-Stabilized Pickering Emulsion as Saturated Fat Replacement in Ice Cream
Xv Qin, Yaxian Guo, Xiaoqing Zhao, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1511-1511
Open Access | Times Cited: 2
The impact of structural properties on the absorption of hen egg-white ovotransferrin with or without Fe3+ at the air/oil-water interface
Xiaowei Zhang, Wenyan Liu, Qixin Zhang, et al.
Journal of Food Engineering (2024) Vol. 386, pp. 112287-112287
Closed Access | Times Cited: 1
Effect of thermal and non-thermal processing methods on the Structural and Functional Properties of Whey Protein from Donkey Milk
Mengjia Ma, Juanjuan Luo, X.P. Wang, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 1
Principles of ultrasonic agglomeration and its effect on physicochemical and macro- and microstructural properties of foods
Daniela Rivera-Tobar, Mario Pérez‐Won, Erick Jara-Quijada, et al.
Food Chemistry (2024) Vol. 463, pp. 141309-141309
Closed Access | Times Cited: 1
Combination of Structural Analysis and Proteomics Strategy Revealed the Mechanism of Ultrasound-Assisted Cold Plasma Regulating Shrimp Allergy
Hangyu Zhong, Fengqi Wang, Caidie Tang, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 1
The Effect of Nanoscale Modification of Nisin by Different Milk-Derived Proteins on Its Physicochemical Properties and Antibacterial Activity
Jing Wang, Rui Liu, X.Y Huang, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1606-1606
Open Access
Microgel delivery systems of functional substances for precision nutrition
Shanshan Tie
Advances in food and nutrition research (2024), pp. 147-171
Closed Access
Influence of whey protein isolate-chitosan oligosaccharide micro gel Pickering emulsion on reducing fat bioaccessibility and physicochemical features of cheddar cheese
Kangshuai Lou, Yuanrong Zheng, Hongmei Yu, et al.
Food Bioscience (2024), pp. 105771-105771
Closed Access
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