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:
A review on the use of polysaccharides as thickeners in yogurts
Makyson Roberto Silva Leal, Priscilla Barbosa Sales de Albuquerque, Natalie Emanuelle Ribeiro Rodrigues, et al.
Carbohydrate Polymer Technologies and Applications (2024) Vol. 8, pp. 100547-100547
Open Access | Times Cited: 4
Makyson Roberto Silva Leal, Priscilla Barbosa Sales de Albuquerque, Natalie Emanuelle Ribeiro Rodrigues, et al.
Carbohydrate Polymer Technologies and Applications (2024) Vol. 8, pp. 100547-100547
Open Access | Times Cited: 4
Showing 4 citing articles:
Nanocellulose-chitosan nanocomplex stabilized Pickering emulsions with extremely low internal phase: Stabilization mechanism and application in yogurt
Hongjie Dai, Yuyuan Luo, Xi Zheng, et al.
Food Hydrocolloids (2025), pp. 111088-111088
Closed Access
Hongjie Dai, Yuyuan Luo, Xi Zheng, et al.
Food Hydrocolloids (2025), pp. 111088-111088
Closed Access
Research Progress on Quality Characteristics of Yoghurt and Its Fermentation Enhancement Technology: A Review
Shengqi Zhang, Shizhen Niu, Minquan Wu, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
Shengqi Zhang, Shizhen Niu, Minquan Wu, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
A comparative study on utilization of different plant-derived nanomucilage as a fat replacer in yogurt: Product optimization, physicochemical attributes, shelf-life evaluation, and consumer perception with market orientation
Mansuri M. Tosif, Aarti Bains, Gülden Gökşen, et al.
Food Chemistry X (2024) Vol. 24, pp. 101920-101920
Open Access | Times Cited: 3
Mansuri M. Tosif, Aarti Bains, Gülden Gökşen, et al.
Food Chemistry X (2024) Vol. 24, pp. 101920-101920
Open Access | Times Cited: 3
System sensory analysis of yogurt based on texture analyzer
Chunbo Song, Jing Xie, Yiming Pan
Journal of Dairy Science (2024)
Open Access
Chunbo Song, Jing Xie, Yiming Pan
Journal of Dairy Science (2024)
Open Access
