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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 Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion
Barbara Prandi, Fatma Boukid, Simon Van De Walle, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2395-2395
Open Access | Times Cited: 20

Showing 20 citing articles:

Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges
Ornella Kongi Mosibo, Giovanna Ferrentino, Chibuike C. Udenigwe
Foods (2024) Vol. 13, Iss. 5, pp. 733-733
Open Access | Times Cited: 37
Comprehensive insights into microalgae proteins: Nutritional profiles and innovative applications as sustainable alternative proteins in health and food sciences
Xiao Jing Guo, Qian Wang, Yongning Wu, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110112-110112
Closed Access | Times Cited: 12
Recent advances and fundamentals of microalgae cultivation technology
Julian M. Rozenberg, Boris Sorokin, Amina N. Mukhambetova, et al.
Biotechnology Journal (2024) Vol. 19, Iss. 3
Closed Access | Times Cited: 10
Advancements in Research on Alternative Protein Sources and Their Application in Food Products: A Systematic Review
Leona Puljić, Marija Banožić, Nikolina Kajić, et al.
Processes (2025) Vol. 13, Iss. 1, pp. 108-108
Open Access | Times Cited: 1
Effects of molecular structure and charge state on the foaming and emulsifying properties of Spirulina protein isolates
Xiao Jing Guo, Qian Wang, Qing Yang, et al.
Food Research International (2024) Vol. 187, pp. 114407-114407
Closed Access | Times Cited: 7
Drying technologies of novel food resources for future foods: Progress, challenges and application prospects
Qing Guo, Min Zhang, Arun S. Mujumdar, et al.
Food Bioscience (2024) Vol. 60, pp. 104490-104490
Closed Access | Times Cited: 7
Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production
Monize Bürck, Sergiana dos Passos Ramos, Anna Rafaela Cavalcante Braga
Foods (2024) Vol. 13, Iss. 12, pp. 1811-1811
Open Access | Times Cited: 5
Microalgae-Derived Peptides: Exploring Bioactivities and Functional Food Innovations
Azqa Ashraf, Yueting Guo, Tingting Yang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Algal protein: Structural functionality, advanced extraction technologies, and challenges for applications in food nutrition security
Xue–Qian Li, Kuiyou Wang, Feng‐Wu Bai, et al.
Food Chemistry (2025) Vol. 477, pp. 143572-143572
Closed Access
Algal Proteins for Sustainable Nutrition and Functional Food Innovation
F. A. Saeed, Khadija Tul-Zohra, Kinza Naveed, et al.
Applied Food Research (2025), pp. 100752-100752
Open Access
Semi -dynamic in vitro digestion of honey chlorella vulgaris reveals biochemical and structural insights during gastro-intestinal transit
S. Feng, Ever Hernández-Olivas, Aylin W. Sahin, et al.
Food Research International (2025), pp. 116037-116037
Closed Access
Development of Vegetable Creams Enriched with Different Microalgae Species: A Study on the Physicochemical and Sensory Stability over Time
Fabio Fanari, Josep Comaposada, Teresa Aymerich, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1230-1230
Open Access
Worldwide distribution, current trends and scientific progress in Spirulina research (1967–2024): A Scientometric analysis
Michele Corrêa Bertoldi, Monique Ellen Torres da Silva, Joyce Késsia Alves Grigório, et al.
Algal Research (2025), pp. 104029-104029
Closed Access
Interfacial structure modification and enhanced emulsification stability of microalgae protein through interaction with anionic polysaccharides
Xiao Jing Guo, B Liu, Yulin Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137404-137404
Closed Access | Times Cited: 4
Oxyfluorfen: a novel metabolic inhibitor to select microalgal chlorophyll-deficient mutant strains for nutritional applications
Mafalda Trovão, Lucas Guimarães Cardoso, Lisa Schüler, et al.
Algal Research (2024) Vol. 81, pp. 103572-103572
Open Access | Times Cited: 2
Plant-based fermented foods and microbial ingredients in meat analogs
Fatma Boukid, Fabio Fanari, Marina Mefleh
Elsevier eBooks (2024), pp. 169-186
Closed Access | Times Cited: 1
Enhanced emulsification properties of microalgae protein through gellan gum conjugation: Mechanistic insights and applications in curcumin encapsulation and delivery
Xiao Jing Guo, Yuqian Qiao, Zhicheng Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136275-136275
Closed Access | Times Cited: 1
Optimizing protein quality: synergies and comparisons of single and combined alternative proteins from diverse sources
Keshia Broucke, Simon Van De Walle, Marina Mefleh, et al.
European Food Research and Technology (2024)
Closed Access | Times Cited: 1
Improving physical stability of microalgae protein-based emulsions under acidic and neutral conditions via carboxymethyl chitosan complexation
Qian Wang, Chunxia Li, Yuqian Qiao, et al.
Food Chemistry X (2024) Vol. 23, pp. 101690-101690
Closed Access
Low-carbon microalgae manufacturing is possible: Here's how and where
Rosângela Rodrigues Dias, Mariany Costa Deprá, Leila Queiroz Zepka, et al.
Algal Research (2024), pp. 103886-103886
Closed Access
Exploring the Potential and Challenges of Fermentation in Creating Foods: A Spotlight on Microalgae
Monize Bürck, Ailton César Lemes, Mariana Buranelo Egea, et al.
Fermentation (2024) Vol. 10, Iss. 12, pp. 649-649
Open Access
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