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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-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters
Jingya Qian, Di Chen, Yizhong Zhang, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 4027-4027
Open Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

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
Ultrasonic-Enzymolysis Effects on Proso Millet Wine Fermentation
Dongsheng Niu, Qi Jing, Hongjie Lei, et al.
LWT (2025), pp. 117383-117383
Open Access
Optimization of ultrasound-assisted enzymatic hydrolysis Zophobas morio protein and its protective effects against H2O2-induced oxidative stress in RAW264.7 cells
Ha‐Seong Cho, Ju-Hwi Park, Ibukunoluwa Fola Olawuyi, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 140111-140111
Closed Access
Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives
Dinara Akimova, Айтбек Какимов, Anuarbek Suychinov, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 347-365
Open Access | Times Cited: 4
Ultrasonication assisted enzymatic hydrolysis for generation of pulses protein hydrolysate having antioxidant and ACE-inhibitory activity
Zanoor ul Ashraf, Asir Gani, Asima Shah, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134647-134647
Closed Access | Times Cited: 4
Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds
Lina Guo, Chen Hong, Wenjie Wang, et al.
Meat Science (2024) Vol. 217, pp. 109606-109606
Closed Access | Times Cited: 3
Localized enzymolysis and dual-frequency ultrasound modification of underutilized fava bean protein: Techno-functional, structural, in vitro digestibility, molecular docking, and interrelationship characteristics
Abdur Rehman, Ibrahim Khalifa, Song Miao, et al.
Food Hydrocolloids (2024), pp. 110850-110850
Closed Access | Times Cited: 2
Enhanced foaming and surface properties of soybean glycinin via hydrothermal treatment at acidic conditions
Lang Qin, Tanghao Li, Jian Guo, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110282-110282
Closed Access | Times Cited: 1
CO2‐NBs‐ assisted enzymatic hydrolysis as a new green approach for extraction of phenolic compounds from rhizomes of Polygonatum cyrtonema Hua
Rong Ai, Fatima‐ezzahra Ettoumi, Yueran Ma, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1694-1708
Closed Access | Times Cited: 1
Ultrasound-Cellulase Synergy for the Extraction of Total Flavonoids from Astragali complanati Semen and Its Antioxidant Properties
Fangyuan Zheng, Jie Yan, Min Zhu, et al.
Journal of Applied Research on Medicinal and Aromatic Plants (2024) Vol. 43, pp. 100597-100597
Closed Access | Times Cited: 1
Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review
Haththotuwa Gamage Amal Sudaraka Samarasinghe, G. A. D. B. S. Dharmaprema, Udani Manodya, et al.
Turkish Journal of Agriculture - Food Science and Technology (2024) Vol. 12, Iss. 2, pp. 349-365
Open Access
Ultrasound-assisted innovations in protein processing: review
Максим Ребезов, Bahytkul Assenova, Albina Vladimirovna Luneva, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 570-587
Open Access
Effect of ultrasonically stimulated potato germination during soaking on the physicochemical properties of starch and its use in edible films
Posidia Pineda‐Gómez, Daniel Felipe Ipia-Achury, Mario E. Rodríguez‐García
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134508-134508
Open Access
Discover the secrets of salty taste in Manila clam (Ruditapes philippinarum): MALDI-TOF MS and flavor fingerprint
Chaonan Sun, Wenhui Zhu, Ying Bu, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100995-100995
Closed Access
Ultrases İşleminin Enzim Aktivasyonu Üzerine Etkileri
Seval Dağbağlı
Akademik Gıda (2024) Vol. 22, Iss. 2, pp. 158-166
Open Access
Ultrasound assisted enzymatic synthesis of OPO structured lipids by covalent organic framework immobilized lipase
Jiaojiao Xia, Ting Feng, Hongbo Suo, et al.
Colloids and Surfaces B Biointerfaces (2024) Vol. 245, pp. 114256-114256
Closed Access
A Comprehensive Review of Piezoelectric Ultrasonic Motors: Classifications, Characterization, Fabrication, Applications, and Future Challenges
Sidra Naz, Tian-Bing Xu
Micromachines (2024) Vol. 15, Iss. 9, pp. 1170-1170
Open Access
The composition, extraction, functional property, quality, and health benefits of coconut protein: A review
Yang Chen, Lige Tong, Lianzhou Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 135905-135905
Closed Access
Improvement of egg yolk powder properties through ultrasound coupled sodium sulfite pretreatment assisted enzymatic hydrolysis and underlying mechanism
Xun Guo, Xiaolin Yu, Xuechao Hu, et al.
Food Chemistry (2024) Vol. 464, pp. 141585-141585
Closed Access
Enhancing the Nutritional and Bioactive Properties of Bee Pollen: A Comprehensive Review of Processing Techniques
María Alcalá-Orozco, Isabella Lobo-Farfan, Diego F. Tirado, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3437-3437
Open Access
Ultrasonication coupled to enzymatic hydrolysis of soybean okara proteins for producing bioactive and bioavailable peptides
Lorenza d’Adduzio, Melissa Fanzaga, Anna Laura Capriotti, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100919-100919
Open Access
Effect of ultrasound pre-treatment prior to enzymatic hydrolysis on physicochemical parameters of fish protein hydrolysates (FPH) extracted from side streams of Atlantic mackerel (Scomber scombrus)
Janna Cropotova, Kristine Kvangarsnes, Janne Stangeland, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access
Casein-based films reinforced with bamboo shoot fibers modified by ultrasound and cellulase
Ditimoni Dutta, Nandan Sit
Industrial Crops and Products (2024) Vol. 222, pp. 120112-120112
Closed Access
Use of poultry by-products: production of functional ingredients with high bioactive value through the use of ultrasound-assisted enzymatic hydrolysis
Martha Guillermina Romero-Garay, Vianey Monsserrat Adaile-Pérez, Efigenia Montalvo‐González, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access
Ultrasound-assisted solid-state fermentation by Aspergillus niger increased phenolics and antioxidants’ accumulation in Citrus reticulata peels
Daniel Mamy, Isaac Duah Boateng, Xiumin Chen
Food Bioscience (2024), pp. 105699-105699
Closed Access
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