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:
Comparative Composition Structure and Selected Techno-Functional Elucidation of Flaxseed Protein Fractions
Xiaopeng Qin, Linbo Li, Xiao Yu, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1820-1820
Open Access | Times Cited: 13
Xiaopeng Qin, Linbo Li, Xiao Yu, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1820-1820
Open Access | Times Cited: 13
Showing 13 citing articles:
Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates
Jing Yang, Yuqing Duan, Haihui Zhang, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108597-108597
Closed Access | Times Cited: 47
Jing Yang, Yuqing Duan, Haihui Zhang, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108597-108597
Closed Access | Times Cited: 47
Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients
Lorenzo Barozzi, Stella Plazzotta, Ada Nucci, et al.
Current Research in Food Science (2025), pp. 100971-100971
Open Access
Lorenzo Barozzi, Stella Plazzotta, Ada Nucci, et al.
Current Research in Food Science (2025), pp. 100971-100971
Open Access
Fermenting of Flaxseed Cake with Lactiplantibacillus plantarum K06 to Increase its Application as Food Ingredient - the Effect on Changes in Protein and Phenolic Profiles, Cyanogenic Glycoside Degradation, and Functional Properties
Katarzyna Waszkowiak, Agnieszka Makowska, Beata Mikołajczak, et al.
LWT (2025), pp. 117419-117419
Open Access
Katarzyna Waszkowiak, Agnieszka Makowska, Beata Mikołajczak, et al.
LWT (2025), pp. 117419-117419
Open Access
Flaxseed (Linum usitatissimum L.) for Protein Based Products
Harsha K. Marambe, Janitha P.D. Wanasundara
Elsevier eBooks (2024), pp. 339-356
Closed Access | Times Cited: 2
Harsha K. Marambe, Janitha P.D. Wanasundara
Elsevier eBooks (2024), pp. 339-356
Closed Access | Times Cited: 2
Effect of konjac oligo‐glucomannan on emulsifying properties of myofibrillar protein
Ziqiang Duan, Yuntao Wang, Xiao Yu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 11, pp. 5261-5269
Closed Access | Times Cited: 7
Ziqiang Duan, Yuntao Wang, Xiao Yu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 11, pp. 5261-5269
Closed Access | Times Cited: 7
Anti-Cancer Properties of Flaxseed Proteome
Yulia Merkher, Elizaveta Kontareva, Anastasia Alexandrova, et al.
Proteomes (2023) Vol. 11, Iss. 4, pp. 37-37
Open Access | Times Cited: 5
Yulia Merkher, Elizaveta Kontareva, Anastasia Alexandrova, et al.
Proteomes (2023) Vol. 11, Iss. 4, pp. 37-37
Open Access | Times Cited: 5
The physicochemical stability and in vivo gastrointestinal digestion of flaxseed milk: Implication of microwave on flaxseed
Xiaopeng Qin, Fan Yang, Haohe Sun, et al.
Food Chemistry (2023) Vol. 424, pp. 136362-136362
Closed Access | Times Cited: 4
Xiaopeng Qin, Fan Yang, Haohe Sun, et al.
Food Chemistry (2023) Vol. 424, pp. 136362-136362
Closed Access | Times Cited: 4
Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity
Katarzyna Waszkowiak, Beata Mikołajczak, Katarzyna Polanowska, et al.
Antioxidants (2023) Vol. 12, Iss. 3, pp. 675-675
Open Access | Times Cited: 3
Katarzyna Waszkowiak, Beata Mikołajczak, Katarzyna Polanowska, et al.
Antioxidants (2023) Vol. 12, Iss. 3, pp. 675-675
Open Access | Times Cited: 3
Anti-Cancer Properties of Flax Seed Proteome
Yulia Merkher, Elizaveta Kontareva, Anastasia Alexandrova, et al.
(2023)
Open Access | Times Cited: 2
Yulia Merkher, Elizaveta Kontareva, Anastasia Alexandrova, et al.
(2023)
Open Access | Times Cited: 2
Proteomic Profile of Flaxseed (Linum usitatissimum L.) Products as Influenced by Protein Concentration Method and Cultivar
Markéta Jarošová, Pavel Roudnický, Jan Bárta, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1288-1288
Open Access
Markéta Jarošová, Pavel Roudnický, Jan Bárta, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1288-1288
Open Access
The physicochemical stability and in vivo gastrointestinal fates of flaxseed oil bodies with the introduction of soluble flaxseed gum polysaccharides
Xiao Yu, Xiaopeng Qin, Fan Yang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110287-110287
Closed Access
Xiao Yu, Xiaopeng Qin, Fan Yang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110287-110287
Closed Access
Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties
Raheel Suleman, Harshawardhan Choudhary, Muhammad Waseem, et al.
Food Chemistry X (2024) Vol. 25, pp. 102098-102098
Open Access
Raheel Suleman, Harshawardhan Choudhary, Muhammad Waseem, et al.
Food Chemistry X (2024) Vol. 25, pp. 102098-102098
Open Access
Elucidation of the structure, antioxidant, and interfacial properties of flaxseed proteins tailored by microwave treatment
Xiao Yu, Ziqiang Duan, Xiaopeng Qin, et al.
Journal of Integrative Agriculture (2023) Vol. 22, Iss. 5, pp. 1574-1589
Open Access
Xiao Yu, Ziqiang Duan, Xiaopeng Qin, et al.
Journal of Integrative Agriculture (2023) Vol. 22, Iss. 5, pp. 1574-1589
Open Access
