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:
Physicochemical properties and water interactions of milk protein concentrate with two different levels of undenatured whey protein
Mohammadreza Khalesi, Richard J. Fitzgerald
Colloids and Surfaces A Physicochemical and Engineering Aspects (2021) Vol. 629, pp. 127516-127516
Open Access | Times Cited: 12
Mohammadreza Khalesi, Richard J. Fitzgerald
Colloids and Surfaces A Physicochemical and Engineering Aspects (2021) Vol. 629, pp. 127516-127516
Open Access | Times Cited: 12
Showing 12 citing articles:
Antibacterial metabolites production by Lactobacillus plantarum PTCC 1896 in fermented whey and optimization of fermentation conditions for maximum production using RSM
Hajar Yousefi, Marzieh Moosavi‐Nasab, Sabihe Soleimanian‐Zad, et al.
International Dairy Journal (2024) Vol. 152, pp. 105882-105882
Closed Access | Times Cited: 3
Hajar Yousefi, Marzieh Moosavi‐Nasab, Sabihe Soleimanian‐Zad, et al.
International Dairy Journal (2024) Vol. 152, pp. 105882-105882
Closed Access | Times Cited: 3
Impact of variation in calcium level on the technofunctional properties of milk protein concentrate
Mohammadreza Khalesi, Richard J. Fitzgerald
Colloids and Surfaces A Physicochemical and Engineering Aspects (2022) Vol. 643, pp. 128741-128741
Open Access | Times Cited: 9
Mohammadreza Khalesi, Richard J. Fitzgerald
Colloids and Surfaces A Physicochemical and Engineering Aspects (2022) Vol. 643, pp. 128741-128741
Open Access | Times Cited: 9
Understanding the factors affecting the surface chemical composition of dairy powders: a systematic review
Yue Zhang, R. Pandiselvam, Yanhong Liu
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 241-255
Closed Access | Times Cited: 9
Yue Zhang, R. Pandiselvam, Yanhong Liu
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 241-255
Closed Access | Times Cited: 9
Contribution of whey protein denaturation to the in vitro digestibility, biological activity and peptide profile of milk protein concentrate
Mohammadreza Khalesi, María Cermeño, Richard J. Fitzgerald
Journal of Functional Foods (2023) Vol. 104, pp. 105543-105543
Open Access | Times Cited: 4
Mohammadreza Khalesi, María Cermeño, Richard J. Fitzgerald
Journal of Functional Foods (2023) Vol. 104, pp. 105543-105543
Open Access | Times Cited: 4
Physicochemical and Functional Properties of Thermal-Induced Polymerized Goat Milk Whey Protein
Mu Tian, Xiaomeng Sun, Jianjun Cheng, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3626-3626
Open Access | Times Cited: 4
Mu Tian, Xiaomeng Sun, Jianjun Cheng, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3626-3626
Open Access | Times Cited: 4
Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels
Jerish Joyner Janahar, V.M. Balasubramaniam, Rafael Jiménez‐Flores, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100439-100439
Open Access | Times Cited: 3
Jerish Joyner Janahar, V.M. Balasubramaniam, Rafael Jiménez‐Flores, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100439-100439
Open Access | Times Cited: 3
Heat treatment of liquid ultrafiltration concentrate influences the physical and functional properties of milk protein concentrate powders
David J. McSweeney, Tugce Aydogdu, Yonas Hailu, et al.
International Dairy Journal (2022) Vol. 133, pp. 105403-105403
Open Access | Times Cited: 5
David J. McSweeney, Tugce Aydogdu, Yonas Hailu, et al.
International Dairy Journal (2022) Vol. 133, pp. 105403-105403
Open Access | Times Cited: 5
Impact of total calcium in milk protein concentrate on its interaction with the aqueous phase
Mohammadreza Khalesi, Richard J. Fitzgerald
Colloids and Surfaces A Physicochemical and Engineering Aspects (2021) Vol. 635, pp. 128068-128068
Closed Access | Times Cited: 5
Mohammadreza Khalesi, Richard J. Fitzgerald
Colloids and Surfaces A Physicochemical and Engineering Aspects (2021) Vol. 635, pp. 128068-128068
Closed Access | Times Cited: 5
Microscopic methods for analysis of casein micelles and its aggregates in milk and milk products
Xiuju Wang, Zhengtao Zhao
Elsevier eBooks (2024), pp. 199-213
Closed Access
Xiuju Wang, Zhengtao Zhao
Elsevier eBooks (2024), pp. 199-213
Closed Access
Comparison of casein glycations induced by lactose and lactulose
Yixiao Shen, Yiru Kong, Qi Dong, et al.
International Journal of Dairy Technology (2024)
Closed Access
Yixiao Shen, Yiru Kong, Qi Dong, et al.
International Journal of Dairy Technology (2024)
Closed Access
Assembly of oleosin during efficient extraction: Altering the sequence of defatting solvents
Yu Li, Yuqian Qiao, Xiaoyong Xu, et al.
Food Chemistry X (2024) Vol. 25, pp. 102022-102022
Open Access
Yu Li, Yuqian Qiao, Xiaoyong Xu, et al.
Food Chemistry X (2024) Vol. 25, pp. 102022-102022
Open Access
Emulsification properties of plant and milk protein concentrate blends
Mohammadreza Khalesi, Shauna Dowling, jack comerford, et al.
Authorea (Authorea) (2022)
Open Access | Times Cited: 1
Mohammadreza Khalesi, Shauna Dowling, jack comerford, et al.
Authorea (Authorea) (2022)
Open Access | Times Cited: 1
