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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:

The Current Situation of Pea Protein and Its Application in the Food Industry
Parvathy Shanthakumar, Joanna Klepacka, Aarti Bains, et al.
Molecules (2022) Vol. 27, Iss. 16, pp. 5354-5354
Open Access | Times Cited: 165

Showing 1-25 of 165 citing articles:

The Future of Food
Charis M. Galanakis
Foods (2024) Vol. 13, Iss. 4, pp. 506-506
Open Access | Times Cited: 65
A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications
Ding‐Tao Wu, Wenxing Li, Jiajia Wan, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2527-2527
Open Access | Times Cited: 56
Structure, gelation mechanism of plant proteins versus dairy proteins and evolving modification strategies
Qi Tang, Yrjö H. Roos, Song Miao
Trends in Food Science & Technology (2024) Vol. 147, pp. 104464-104464
Closed Access | Times Cited: 18
Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure – Function relationship
Ines Othmeni, Romdhane Karoui, Christophe Blecker
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134818-134818
Closed Access | Times Cited: 18
Influence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of Chickpea (Cicer arietinum L.) protein concentrate
Nikhil Dnyaneshwar Patil, Aarti Bains, Sawinder Kaur, et al.
Food Chemistry (2024) Vol. 445, pp. 138671-138671
Closed Access | Times Cited: 15
The Future of Algal Proteins: Innovations in Extraction and Modifications, Functional Properties, and Sustainable Food Applications
Sunil Pipliya, Sitesh Kumar, Rakesh Kumar Gupta, et al.
Future Foods (2025), pp. 100549-100549
Open Access | Times Cited: 2
Plant-Based and Hybrid Patties with Healthy Fats and Broccoli Extract Fortification: More Balanced, Environmentally Friendly Alternative to Meat Prototypes?
Josemi G. Penalver, Maite M. Aldaya, Débora Villaño, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 472-472
Open Access | Times Cited: 2
Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods
Shima Saffarionpour
Food and Bioprocess Technology (2023) Vol. 17, Iss. 5, pp. 1141-1182
Closed Access | Times Cited: 31
Legumes: A Vehicle for Transition to Sustainability
Amalia E. Yanni, Sofia Iakovidi, Eleni Vasilikopoulou, et al.
Nutrients (2023) Vol. 16, Iss. 1, pp. 98-98
Open Access | Times Cited: 25
A new approach to enhance quinoa protein nano-aggregates: Combined pH shifting – High pressure homogenization
Gülçin Yıldız, Gökçen Yıldız
Food Chemistry (2023) Vol. 415, pp. 135800-135800
Closed Access | Times Cited: 24
Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects
Hosam Elhalis, Xin Yi See, Raffael Osen, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3222-3222
Open Access | Times Cited: 23
Heat-induced gels from pea protein soluble colloidal aggregates: Effect of calcium addition or pH adjustment on gelation behavior and rheological properties
Wenbo Ren, Wenjie Xia, Deniz Z. Gunes, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109417-109417
Open Access | Times Cited: 23
Pea protein [Pisum sativum] as stabilizer for oil/water emulsions
Eleonora Olsmats, Adrian R. Rennie
Advances in Colloid and Interface Science (2024) Vol. 326, pp. 103123-103123
Open Access | Times Cited: 14
Encapsulation of Lactobacillus plantarum in W1/O/W2 double emulsions stabilized with the high-intensity ultrasound-treated pea protein and pectin
Chao Zhang, Yu Zhang, Bin Qiu, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106936-106936
Open Access | Times Cited: 12
Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications
Shenying Chen, Xiaoyu Luo
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100459-100459
Open Access | Times Cited: 11
Thaumatin-like Proteins in Legumes: Functions and Potential Applications—A Review
Lanlan Feng, Shaowei Wei, Li Yin
Plants (2024) Vol. 13, Iss. 8, pp. 1124-1124
Open Access | Times Cited: 10
Exploring Swedish pea varieties suitable for protein isolation, focusing on antinutrients and off-flavors
Büşra Gültekin Subaşı, Bita Forghani, Mehdi Abdollahi
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 105988-105988
Open Access | Times Cited: 9
Interactions with soy lecithin regulate the emulsification capacity of pea protein: Effects of soy lecithin concentration
Boxue Xia, Yi Shen, Ru Zhao, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110168-110168
Closed Access | Times Cited: 9
Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review
Nikhil Dnyaneshwar Patil, Aarti Bains, Kandi Sridhar, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1398-1398
Open Access | Times Cited: 8
Zinc oxide nanoparticles mediated salinity stress mitigation in Pisum sativum: a physio-biochemical perspective
Ghazala Mustafa, Sunbal Khalil Chaudhari, Madiha Manzoor, et al.
BMC Plant Biology (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 8
Study on the mechanism of polyphenols regulating the stability of pea isolate protein formed Pickering emulsion based on interfacial effects
Lulu Ma, Xiaofan Yang, Jiaying Huo, et al.
Food Chemistry (2024) Vol. 463, pp. 141423-141423
Closed Access | Times Cited: 8
Legumes as an alternative protein source in plant-based foods: applications, challenges, and strategies
Xin Zhang, Zhaonan Zhang, Ao Shen, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100876-100876
Open Access | Times Cited: 8
Impact of Pea Protein Isolate Enrichment on the Nutritional, Functional, and Glycemic Properties of Tarhana
Aayushi Kadam, Kübra Özkan, Phạm Văn Dư, et al.
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 1
Closed Access | Times Cited: 1
Potential plant proteins for functional food ingredients: Composition, utilization and its challenges
Paul Ndubuisi Anyiam, Suphat Phongthai, Lutz Großmann, et al.
NFS Journal (2025), pp. 100216-100216
Open Access | Times Cited: 1
Formation and structural characteristics of pea globulin amyloid-like fibrils pretreated with low-frequency magnetic field
Qingqing Liu, Yang Qin, Yaru Wang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109331-109331
Closed Access | Times Cited: 20
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