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:
Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability
Bifen Chen, Xiujie Zhao, Yongjian Cai, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108413-108413
Closed Access | Times Cited: 39
Bifen Chen, Xiujie Zhao, Yongjian Cai, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108413-108413
Closed Access | Times Cited: 39
Showing 26-50 of 39 citing articles:
New applications of soybean residues in food development
Zhongwen Cao, Chengcheng Xie, Lingchen Zhou, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2837-2845
Closed Access
Zhongwen Cao, Chengcheng Xie, Lingchen Zhou, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2837-2845
Closed Access
Elaboração e caracterização de iogurte caprino enriquecido com polpa de jabuticaba
Bianca da Silva Mendes, Severina de Sousa, Juanne Queiroz Farias, et al.
Caderno Pedagógico (2024) Vol. 21, Iss. 6, pp. e5116-e5116
Open Access
Bianca da Silva Mendes, Severina de Sousa, Juanne Queiroz Farias, et al.
Caderno Pedagógico (2024) Vol. 21, Iss. 6, pp. e5116-e5116
Open Access
Ferulic acid improved the yogurt stability through interaction with milk protein
Tongfeng Wu, Liping Ren, Shunjing Luo, et al.
International Dairy Journal (2024) Vol. 158, pp. 106053-106053
Closed Access
Tongfeng Wu, Liping Ren, Shunjing Luo, et al.
International Dairy Journal (2024) Vol. 158, pp. 106053-106053
Closed Access
Enhancement effect of kale fiber on physicochemical, rheological and digestive properties of goat yogurt
Wen‐Hua Zhang, Majida Al-Wraikata, Shu Qin, et al.
LWT (2024) Vol. 207, pp. 116649-116649
Open Access
Wen‐Hua Zhang, Majida Al-Wraikata, Shu Qin, et al.
LWT (2024) Vol. 207, pp. 116649-116649
Open Access
The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: a review
Ruiyao Hong, Huiyi Yang, Yangze Guo, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240066-9240066
Open Access
Ruiyao Hong, Huiyi Yang, Yangze Guo, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240066-9240066
Open Access
Enzymatic hydrolysis pretreatment combined with glycosylation for soybean protein isolate applying in dual-protein yogurt
Mengya Sun, Zhenhai Yu, Shuo Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101837-101837
Open Access
Mengya Sun, Zhenhai Yu, Shuo Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101837-101837
Open Access
Effects of cantaloupe rind powder fortification on yogurt properties: Comparison between raw and enzyme-treated powder
Thi Quynh Ngoc Nguyen, Thi Ho Thanh Dong, Hoai Nhi Vo
LWT (2024) Vol. 210, pp. 116828-116828
Open Access
Thi Quynh Ngoc Nguyen, Thi Ho Thanh Dong, Hoai Nhi Vo
LWT (2024) Vol. 210, pp. 116828-116828
Open Access
Ultrasonic Treatment of Soybean Protein Isolate: Unveiling the Mechanisms for Gel Functional Improvement and Application in Chiba Tofu
Xiao Wu, Na Li, Zeng Dong, et al.
ACS Omega (2024) Vol. 9, Iss. 44, pp. 44588-44600
Open Access
Xiao Wu, Na Li, Zeng Dong, et al.
ACS Omega (2024) Vol. 9, Iss. 44, pp. 44588-44600
Open Access
Exploring volatile compounds in Euryale ferox fruit peel-based yogurt and evaluation of physicochemical, rheological and functional properties
Shiquan Qian, Wenli Chang, Changrui Xing, et al.
Journal of Food Science and Technology (2024)
Closed Access
Shiquan Qian, Wenli Chang, Changrui Xing, et al.
Journal of Food Science and Technology (2024)
Closed Access
Influence of storage time of fermented soghurt on the changes in fat and protein biomolecules through Confocal Laser Scanning Microscopy (CLSM) under refrigeration condition
Subrota Hati, Krupali Ramanuj, Sangeeta Prakash
Discover Food (2024) Vol. 4, Iss. 1
Open Access
Subrota Hati, Krupali Ramanuj, Sangeeta Prakash
Discover Food (2024) Vol. 4, Iss. 1
Open Access
Differences in protein hydrolysis on quality of fermented milk: The changes in structure and processing characteristics
Fangqin Xiang, Hongwei Tang, Yu Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 98, pp. 103862-103862
Closed Access
Fangqin Xiang, Hongwei Tang, Yu Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 98, pp. 103862-103862
Closed Access
Investigating the role of lemon peel fiber in the casein gelation mechanism of low-fat yogurt
Tian Wang, Jianmin Chen, Yanbin Zhong, et al.
Food Hydrocolloids (2024), pp. 110862-110862
Closed Access
Tian Wang, Jianmin Chen, Yanbin Zhong, et al.
Food Hydrocolloids (2024), pp. 110862-110862
Closed Access
Review of clean label trends in yogurt, cheese and ice cream sector
Pranav Vashisht, Lovepreet Singh, Gursharn Singh Saini, et al.
Food and Humanity (2024), pp. 100474-100474
Closed Access
Pranav Vashisht, Lovepreet Singh, Gursharn Singh Saini, et al.
Food and Humanity (2024), pp. 100474-100474
Closed Access
A Novel Approach Has Been Developed to Produce Pure Plant-Based Gel Soy Yogurt by Combining Soy Proteins (7s/11s), High Pressure Homogenization, and Glycation Reaction
Haibin Ren, Baolong Feng, Hongyao Liu, et al.
(2023)
Closed Access
Haibin Ren, Baolong Feng, Hongyao Liu, et al.
(2023)
Closed Access
Preparation and Characterization of a New Food-Grade Pickering Emulsion Stabilized by Mulberry Leaf Protein Nanoparticles in Mulberry Leaf Powder
Yingshan Xie, Hongyan Li, Zeyuan Deng, et al.
(2023)
Closed Access
Yingshan Xie, Hongyan Li, Zeyuan Deng, et al.
(2023)
Closed Access
