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:
Effective Use of Plant Proteins for the Development of “New” Foods
Hiroyuki Yano, Wei Fu
Foods (2022) Vol. 11, Iss. 9, pp. 1185-1185
Open Access | Times Cited: 28
Hiroyuki Yano, Wei Fu
Foods (2022) Vol. 11, Iss. 9, pp. 1185-1185
Open Access | Times Cited: 28
Showing 1-25 of 28 citing articles:
Hemp: A Sustainable Plant with High Industrial Value in Food Processing
Hiroyuki Yano, Wei Fu
Foods (2023) Vol. 12, Iss. 3, pp. 651-651
Open Access | Times Cited: 52
Hiroyuki Yano, Wei Fu
Foods (2023) Vol. 12, Iss. 3, pp. 651-651
Open Access | Times Cited: 52
Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review
Mingxin Zhang, Ou Wang, Shengbao Cai, et al.
Food Research International (2023) Vol. 171, pp. 113061-113061
Closed Access | Times Cited: 41
Mingxin Zhang, Ou Wang, Shengbao Cai, et al.
Food Research International (2023) Vol. 171, pp. 113061-113061
Closed Access | Times Cited: 41
Fabrication, characterization, and application of pea protein isolate-polyphenol-iron complexes with antioxidant and antibacterial activity
Wenhan Li, Shuang Han, Hechun Huang, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109729-109729
Closed Access | Times Cited: 21
Wenhan Li, Shuang Han, Hechun Huang, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109729-109729
Closed Access | Times Cited: 21
A Narrative Review on Rice Proteins: Current Scenario and Food Industrial Application
Gopika Jayaprakash, Aarti Bains, Prince Chawla, et al.
Polymers (2022) Vol. 14, Iss. 15, pp. 3003-3003
Open Access | Times Cited: 65
Gopika Jayaprakash, Aarti Bains, Prince Chawla, et al.
Polymers (2022) Vol. 14, Iss. 15, pp. 3003-3003
Open Access | Times Cited: 65
Plant protein-based emulsions for the delivery of bioactive compounds
Aslı Can Karaça, Elham Assadpour, Seid Mahdi Jafari
Advances in Colloid and Interface Science (2023) Vol. 316, pp. 102918-102918
Closed Access | Times Cited: 19
Aslı Can Karaça, Elham Assadpour, Seid Mahdi Jafari
Advances in Colloid and Interface Science (2023) Vol. 316, pp. 102918-102918
Closed Access | Times Cited: 19
Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications
Qiqian Feng, Zhitao Niu, Siqi Zhang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 2561-2573
Closed Access | Times Cited: 17
Qiqian Feng, Zhitao Niu, Siqi Zhang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 2561-2573
Closed Access | Times Cited: 17
Implementation of plant extracts for cheddar-type cheese production in conjunction with FTIR and Raman spectroscopy comparison
Usman Mir Khan, Aysha Sameen, Eric A. Decker, et al.
Food Chemistry X (2024) Vol. 22, pp. 101256-101256
Open Access | Times Cited: 6
Usman Mir Khan, Aysha Sameen, Eric A. Decker, et al.
Food Chemistry X (2024) Vol. 22, pp. 101256-101256
Open Access | Times Cited: 6
Plant-based cheese analogs: structure, texture, and functionality
Didem Sözeri Atik, Thom Huppertz
Critical Reviews in Food Science and Nutrition (2025), pp. 1-17
Closed Access
Didem Sözeri Atik, Thom Huppertz
Critical Reviews in Food Science and Nutrition (2025), pp. 1-17
Closed Access
Plant Protein Resources, Novel Extraction and Precipitation Methods: A Review
Ayça Akyüz, İdil Tekin, Zülal Aksoy, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 10
Open Access | Times Cited: 4
Ayça Akyüz, İdil Tekin, Zülal Aksoy, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 10
Open Access | Times Cited: 4
Oleogels Produced by Indirect Methods
Andrew J. Gravelle, Graziele G. Bovi, Míriam Dupas Hubinger
Springer eBooks (2024), pp. 231-269
Closed Access | Times Cited: 2
Andrew J. Gravelle, Graziele G. Bovi, Míriam Dupas Hubinger
Springer eBooks (2024), pp. 231-269
Closed Access | Times Cited: 2
Walnut protein isolate based emulsion as a promising delivery system enhanced lutein bioaccessibility
Liang Liu, Lin Shan Shi, Ching Yuan Hu, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133608-133608
Closed Access | Times Cited: 2
Liang Liu, Lin Shan Shi, Ching Yuan Hu, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133608-133608
Closed Access | Times Cited: 2
UHT Processing in the Context of Plant-Based Beverages: A Scientific Review on Product Characteristics and the Functional Role of Plant Proteins
Jéssica da Silva Matos, Paula Zambe Azevedo, Juliana Ely Granato Gosta, et al.
Food Chemistry Advances (2024), pp. 100848-100848
Open Access | Times Cited: 2
Jéssica da Silva Matos, Paula Zambe Azevedo, Juliana Ely Granato Gosta, et al.
Food Chemistry Advances (2024), pp. 100848-100848
Open Access | Times Cited: 2
Microencapsulation of Carvacrol by Complex Coacervation of Walnut Meal Protein Isolate and Gum Arabic: Preparation, Characterization and Bio-Functional Activity
Jishuai Sun, Yishen Cheng, Tuo Zhang, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3382-3382
Open Access | Times Cited: 11
Jishuai Sun, Yishen Cheng, Tuo Zhang, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3382-3382
Open Access | Times Cited: 11
Techno-functional attributes of oilseed proteins: influence of extraction and modification techniques
Gurjeet Kaur, Navjot Kaur, Ritika Wadhwa, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-20
Closed Access | Times Cited: 6
Gurjeet Kaur, Navjot Kaur, Ritika Wadhwa, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-20
Closed Access | Times Cited: 6
Novel Drying Technologies for Future Animal- and Plant-Derived Protein Foods: Research Progress, Challenges, and Potential Applications
Dongle Niu, Min Zhang, Arun S. Mujumdar, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Dongle Niu, Min Zhang, Arun S. Mujumdar, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Effect of high pressure homogenization on in vitro digestibility and colon fermentability of pea protein-rich bread designed for elderly consumers
Martina Moretton, M Casertano, Nicoletta Pellegrini, et al.
Food & Function (2024)
Open Access | Times Cited: 1
Martina Moretton, M Casertano, Nicoletta Pellegrini, et al.
Food & Function (2024)
Open Access | Times Cited: 1
Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz
Claudia Macciò, Andrea Melis, Matteo Bruno Lodi, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2396-2396
Open Access | Times Cited: 4
Claudia Macciò, Andrea Melis, Matteo Bruno Lodi, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2396-2396
Open Access | Times Cited: 4
Exploring melting behaviours of different cheese products by structural characteristics and rheological properties
Wei Fu, Hiroyuki Yano
International Journal of Dairy Technology (2022) Vol. 75, Iss. 4, pp. 874-881
Closed Access | Times Cited: 7
Wei Fu, Hiroyuki Yano
International Journal of Dairy Technology (2022) Vol. 75, Iss. 4, pp. 874-881
Closed Access | Times Cited: 7
Valorization of Agri-Food By-Products from Plant Sources Using Pressure-Driven Membrane Processes to Recover Value-Added Compounds: Opportunities and Challenges
Martin Mondor, Philippe Plamondon, Hélène Drolet
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5761-5785
Closed Access | Times Cited: 6
Martin Mondor, Philippe Plamondon, Hélène Drolet
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5761-5785
Closed Access | Times Cited: 6
Novel immunochromatographic estimation of lamb content in meat products using IgG as biomarker
Olga D. Hendrickson, Elena A. Zvereva, Boris B. Dzantiev, et al.
Journal of Food Composition and Analysis (2022) Vol. 116, pp. 105025-105025
Closed Access | Times Cited: 6
Olga D. Hendrickson, Elena A. Zvereva, Boris B. Dzantiev, et al.
Journal of Food Composition and Analysis (2022) Vol. 116, pp. 105025-105025
Closed Access | Times Cited: 6
‘Multi-SWOT’ Multi-Stakeholder-Based Sustainability Assessment Methodology: Applied to Improve Slovenian Legume-Based Agri-Food Chains
Tanja Dergan, Aneta Ivanovska, Tina Kocjančič, et al.
Sustainability (2022) Vol. 14, Iss. 22, pp. 15374-15374
Open Access | Times Cited: 6
Tanja Dergan, Aneta Ivanovska, Tina Kocjančič, et al.
Sustainability (2022) Vol. 14, Iss. 22, pp. 15374-15374
Open Access | Times Cited: 6
Going Vegan for the Gain: A Cross-Sectional Study of Vegan Diets in Bodybuilders during Different Preparation Phases
Stefano Amatori, Chiara Callarelli, Erica Gobbi, et al.
International Journal of Environmental Research and Public Health (2023) Vol. 20, Iss. 6, pp. 5187-5187
Open Access | Times Cited: 3
Stefano Amatori, Chiara Callarelli, Erica Gobbi, et al.
International Journal of Environmental Research and Public Health (2023) Vol. 20, Iss. 6, pp. 5187-5187
Open Access | Times Cited: 3
Impact of Watermelon Seed Flour on the Physical, Chemical, and Sensory Properties of Low-Carbohydrate, High-Protein Bread
Monika Wójcik, Agata Bieńczak, Paweł Woźniak, et al.
Processes (2023) Vol. 11, Iss. 12, pp. 3282-3282
Open Access | Times Cited: 3
Monika Wójcik, Agata Bieńczak, Paweł Woźniak, et al.
Processes (2023) Vol. 11, Iss. 12, pp. 3282-3282
Open Access | Times Cited: 3
Soy-Based High-Protein Spheric Foods with the Appearance of Familiar Sugary Snacks
Hiroyuki Yano, Rika Tanaka, Wei Fu
Foods (2024) Vol. 13, Iss. 8, pp. 1176-1176
Open Access
Hiroyuki Yano, Rika Tanaka, Wei Fu
Foods (2024) Vol. 13, Iss. 8, pp. 1176-1176
Open Access
Gluten-Free Bakery Foods Enriched with Plant Proteins: An Overview
Udari Menaka, Isuru Wijesekara, S. B. Navaratne, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3847-3868
Closed Access
Udari Menaka, Isuru Wijesekara, S. B. Navaratne, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3847-3868
Closed Access
