Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Thermal Denaturation, Aggregation, and Methods of Prevention
Heni Wijayanti, André Brodkorb, Sean A. Hogan, et al.
Elsevier eBooks (2018), pp. 185-247
Closed Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Whey protein–polyphenol conjugates and complexes: Production, characterization, and applications
Waqas N. Baba, David Julian McClements, Sajid Maqsood
Food Chemistry (2021) Vol. 365, pp. 130455-130455
Closed Access | Times Cited: 131
Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions
Arima Diah Setiowati, Wahyu Wijaya, Paul Van der Meeren
Trends in Food Science & Technology (2020) Vol. 98, pp. 150-161
Open Access | Times Cited: 118
Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins
Chen Tan, Younas Dadmohammadi, Michelle C. Lee, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 3164-3191
Closed Access | Times Cited: 92
Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception
Hanna Lesme, Cécile Rannou, Marie‐Hélène Famelart, et al.
Trends in Food Science & Technology (2020) Vol. 98, pp. 140-149
Open Access | Times Cited: 87
Whey proteins: Musings on denaturation, aggregate formation and gelation
Janine Wagner, Costas G. Βiliaderis, Thomas Moschakis
Critical Reviews in Food Science and Nutrition (2020) Vol. 60, Iss. 22, pp. 3793-3806
Closed Access | Times Cited: 73
High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties
Sara A. Vargas, R.J. Delgado-Macuil, H. Ruíz-Espinosa, et al.
Ultrasonics Sonochemistry (2020) Vol. 70, pp. 105340-105340
Open Access | Times Cited: 72
Effects of ultrasound on the techno-functional properties of milk proteins: A systematic review
Sajad Shokri, Fardin Javanmardi, Mehrdad Mohammadi, et al.
Ultrasonics Sonochemistry (2022) Vol. 83, pp. 105938-105938
Open Access | Times Cited: 47
Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties
Simon Van De Walle, Imma Gifuni, Bert Coleman, et al.
Food Research International (2024) Vol. 182, pp. 114142-114142
Open Access | Times Cited: 12
Influence of Ultra-Heat Treatment on Properties of Milk Proteins
Thummalacharla Chaitanya Krishna, Agnieszka Najda, Aarti Bains, et al.
Polymers (2021) Vol. 13, Iss. 18, pp. 3164-3164
Open Access | Times Cited: 51
Receptor Mediated Effects of Advanced Glycation End Products (AGEs) on Innate and Adaptative Immunity: Relevance for Food Allergy
Daniela Briceno Noriega, Hannah E. Zenker, Cresci-Anne Croes, et al.
Nutrients (2022) Vol. 14, Iss. 2, pp. 371-371
Open Access | Times Cited: 36
Animal and Vegetable Proteins: Applications as Film and Coating in Food Industry
Behzad Mohammadi, Sajad Pirsa, Mitra Mahmudi
Journal of Polymers and the Environment (2025)
Closed Access
Harnessing whey protein nanobiomaterials for tissue regeneration and cancer therapy: A comprehensive guide to recent innovations
Minahil Hayat, Sayyad Ali Raza Bukhari, Zhanmin Liu, et al.
Journal of Industrial and Engineering Chemistry (2025)
Closed Access
Effect of storage time on the microbial, physicochemical and sensory characteristics of ovine whey‐based fruit beverages
Emilija Nedanovska, Katarina Lisak Jakopović, Davor Daniloski, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 5388-5398
Open Access | Times Cited: 16
Formation of whey protein aggregates by partial hydrolysis and reduced thermal treatment
Renjie Li, Pernille Lund, Søren B. Nielsen, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107206-107206
Open Access | Times Cited: 23
Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts
Hanna Lesme, Clémence Alleaume, Saı̈d Bouhallab, et al.
Food Research International (2020) Vol. 136, pp. 109491-109491
Open Access | Times Cited: 20
Heat treatment of milk: Effect on concentrate viscosity, powder manufacture and end-product functionality
Noel A. McCarthy, Jonathan B. Magan, Clodagh M. Kelleher, et al.
International Dairy Journal (2021) Vol. 128, pp. 105289-105289
Closed Access | Times Cited: 16
Infant milk formulae processing: Effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties
Mariana Rodríguez Arzuaga, Kataneh Aalaei, Denise Felix da Silva, et al.
Journal of Food Engineering (2020) Vol. 290, pp. 110194-110194
Closed Access | Times Cited: 16
Changes in the physiochemical, flavor and stability of whey protein solutions during UHT processing and storage: a review
Yangyi Zheng
Food Science of Animal Products (2023) Vol. 1, Iss. 1, pp. 9240006-9240006
Open Access | Times Cited: 4
Yeast Proteins: Proteomics, Extraction, Modification, Functional Characterization, and Structure: A Review
Yan Zhao, Zhaowei Han, Xuchun Zhu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 34, pp. 18774-18793
Closed Access | Times Cited: 1
Insulin fibrillation under physicochemical parameters of bioprocessing and intervention by peptides and surface-active agents
Chinmaya Panda, Sachin Kumar, Sharad Gupta, et al.
Critical Reviews in Biotechnology (2024), pp. 1-22
Closed Access | Times Cited: 1
Shearing accelerates denaturation of β-lactoglobulin and α-lactalbumin in skim milk during heating
Dimuthu Bogahawaththa, Todor Vasiljevic
International Dairy Journal (2020) Vol. 105, pp. 104674-104674
Closed Access | Times Cited: 9
Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values
Jianfeng Wu, Simin Chen, Lydivine Nyiransabimana, et al.
LWT (2021) Vol. 154, pp. 112739-112739
Open Access | Times Cited: 9
Formation of amyloid fibrils from ovalbumin under Ohmic heating
Eike Joeres, Stephan Drusch, Stefan Töpfl, et al.
Heliyon (2023) Vol. 9, Iss. 11, pp. e22061-e22061
Open Access | Times Cited: 3
Effects of pressurized thermal processing on native proteins of raw skim milk and its concentrate
Dimuthu Bogahawaththa, Biljana Trajkovska, Tatijana Markoska, et al.
Journal of Dairy Science (2021) Vol. 104, Iss. 3, pp. 2834-2842
Open Access | Times Cited: 7
Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan
Sara A. Vargas, R.J. Delgado-Macuil, H. Ruíz-Espinosa, et al.
Food Science and Technology International (2022) Vol. 29, Iss. 8, pp. 831-846
Closed Access | Times Cited: 4
Page 1 - Next Page

Scroll to top