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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:

Quality attributes of high protein ice cream prepared by incorporation of whey protein isolate
Suchismita Roy, Shaik Abdul Hussain, Writdhama Prasad, et al.
Applied Food Research (2021) Vol. 2, Iss. 1, pp. 100029-100029
Open Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Oleogels as a Fat Substitute in Food: A Current Review
Roberta Claro da Silva, Jannatul Ferdaus, Aline Foguel, et al.
Gels (2023) Vol. 9, Iss. 3, pp. 180-180
Open Access | Times Cited: 69
Plant‐based foods as meat and fat substitutes
Claire D. Munialo, Frank Vriesekoop
Food Science & Nutrition (2023) Vol. 11, Iss. 9, pp. 4898-4911
Open Access | Times Cited: 27
Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review
Safaa El-Aidie, Gamal S. A. Khalifa
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 12
Feasibility of pulse protein in the formulation of dairy alternatives: a review of nutri-functional attributes, applications, processing, and sustainability impact
Digvijay Verma, Pranav Vashisht, Lovepreet Singh, et al.
Nutrire (2025) Vol. 50, Iss. 1
Closed Access | Times Cited: 1
The Use of High-Protein Preparations in Ice Cream Production
Katarzyna Kiełczewska, Michał Smoczyński, Marta Gutkowska
Foods (2025) Vol. 14, Iss. 3, pp. 345-345
Open Access
Characterization of the rheological and technological properties of the plant-based ice cream of the açaí and jabuticaba peel flour with faba bean protein
Nátali Silva Teixeira, Davy William Hidalgo Chávez, Ana Carolina Sampaio Dória Chaves, et al.
Food Science and Technology International (2025)
Closed Access
The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey
Artur Mykhalevych, Magdalena Buniowska, Galyna Polishchuk, et al.
Foods (2024) Vol. 13, Iss. 1, pp. 170-170
Open Access | Times Cited: 3
Attitudes and conceptions of Brazilian consumers toward ice cream and protein addition
Nátali Silva Teixeira, Marcela de Alcântara, Inayara Beatriz Araújo Martins, et al.
Food Quality and Preference (2023) Vol. 108, pp. 104881-104881
Closed Access | Times Cited: 8
Effect of Protein Concentrates and Isolates on the Rheological, Structural, Thermal and Sensory Properties of Ice Cream
А. А. Творогова, Igor Gurskiy, Tatyana Shobanova, et al.
Current Research in Nutrition and Food Science Journal (2023) Vol. 11, Iss. 1, pp. 294-306
Open Access | Times Cited: 8
Sustainable Utilization of Hemp Press Cake Flour in Ice Cream Production: Physicochemical, Rheological, Textural, and Sensorial Properties
Mirela Lučan Čolić, Marko Jukić, Gjore Nakov, et al.
Sustainability (2024) Vol. 16, Iss. 19, pp. 8354-8354
Open Access | Times Cited: 2
Microwave-sonication synergistic extraction of dairy waste proteins: A review of green approach for dairy waste proteins valorization
Muhammad Waseem, Muhammad Rizwan Javed, Khubaib Ali, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107111-107111
Open Access | Times Cited: 2
The Effect of Whey Protein Concentrates on Technological and Sensory Quality Indicators of Ice Cream
Igor Gurskiy, А. А. Творогова
Food Processing Techniques and Technology (2022), pp. 439-448
Open Access | Times Cited: 8
Whipped chickpea aquafaba as a fat replacer in ice cream: Effect on sensory and physicochemical properties
Andrea Balivo, Giulia d’Errico, Alessandro Genovese
Journal of Food Science (2024)
Closed Access | Times Cited: 1
The Effectiveness of Combination Stabilizers and Ultrasound Homogenization in Milk Ice Cream Production
Anna Kot, Ewa Jakubczyk, Anna Kamińska‐Dwórznicka
Applied Sciences (2023) Vol. 13, Iss. 13, pp. 7561-7561
Open Access | Times Cited: 4
Determination of the effect of olive oil oleogel as a shortening replacer on quality properties of cake
Zeynep Eroğlu, Necla Özdemır
Food and Health (2024) Vol. 10, Iss. 1, pp. 40-51
Open Access | Times Cited: 1
Substantiation, directions and results of using whey processed products in ice cream production
P. B. Sitnikova, Natalia V. Kazakova
Food systems (2024) Vol. 6, Iss. 4, pp. 531-538
Open Access | Times Cited: 1
Milk-Containing Ice-Cream with Improved Protein-Carbohydrate and Mineral Composition
А. А. Творогова, P. B. Sitnikova
Dairy Industry (2024), pp. 12-17
Open Access | Times Cited: 1
Technologically important quality indicators of low-lactose ice cream with milk and whey protein concentrates
А. А. Творогова, Igor Gurskiy, Yu. I. Bogdanova
Food systems (2024) Vol. 7, Iss. 2, pp. 198-205
Open Access | Times Cited: 1
The quality indicators of ice cream upon the enzymatic hydrolysis of lactose
А. А. Творогова, Tatyana Shobanova, Igor Gurskiy, et al.
Food systems (2023) Vol. 6, Iss. 3, pp. 308-316
Open Access | Times Cited: 3
ВЛИЯНИЕ КОНЦЕНТРАТОВ И МИКРОПАРТИКУЛЯТОВ СЫВОРОТОЧНЫХ БЕЛКОВ НА ФИЗИКО-ХИМИЧЕСКИЕ ПОКАЗАТЕЛИ КИСЛОМОЛОЧНОГО МОРОЖЕНОГО
Гурский Игорь Алексеевич Гурский Игорь Алексеевич, Творогова Антонина Анатольевна Творогова Антонина Анатольевна
Ползуновский вестник (2024), Iss. 1, pp. 50-56
Open Access
Synbiotic and protein-enriched low-fat Sao Hai rice ice cream
Putthapong Phumsombat, Kulanid Trisakwattana, Natcha Ittithanaput, et al.
Quality Assurance and Safety of Crops & Foods (2024) Vol. 16, Iss. SP1, pp. 14-27
Open Access
Effect of kappa-carrageenan inclusion in the stabilizer blend on rheology, texture, and physical properties of high protein ice cream
Suchismita Roy, Shaik Abdul Hussain, Writdhama Prasad, et al.
International Dairy Journal (2024) Vol. 159, pp. 106052-106052
Closed Access
Physicochemical property characterization, amino acid profiling, and sensory evaluation of plant-based ice cream incorporated with soy, pea, and milk proteins
C Ng, Wei Leng, Churn Hian Lim, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 12, pp. 10268-10279
Open Access
Eri Silkworm Pupae Protein: A Novel Edible Insect Ingredient for Enhancing Ice Cream Quality and Consumer Acceptance
Donlaporn Saetae
Future Foods (2024), pp. 100533-100533
Open Access
Efficacy of pigmented rice and its bioactive compounds on the organoleptic assessment of functional ice cream during storage
Saloni Saloni, Dinesh Chandra, Raj Kumar Duary, et al.
Annals of Phytomedicine An International Journal (2023) Vol. 12, Iss. 1
Open Access | Times Cited: 1
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