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OpenAlex Citation Counts

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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:

Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt
Yang Lin, Qiaolian Xu, Xiangmin Li, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1061-1070
Open Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

Effects of mulberry pomace polysaccharide addition before fermentation on quality characteristics of yogurt
Huaxin Du, Xuping Wang, Huaigu Yang, et al.
Food Control (2023) Vol. 153, pp. 109900-109900
Open Access | Times Cited: 36
Preparation and characterization of bilayered microencapsulation for co-delivery Lactobacillus casei and polyphenols via Zein-chitosan complex coacervation
Le Ma, Chun-Ru Su, Xiaoyin Li, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109410-109410
Closed Access | Times Cited: 35
Effects of oxidized konjac glucomannan on physicochemical and sensory properties of set-style yoghurt
Yuan Luo, Yao Li, Xiaoli Qin, et al.
International Dairy Journal (2024) Vol. 154, pp. 105909-105909
Closed Access | Times Cited: 13
Hydrocolloid application in yogurt: Progress, challenges and future trends
Jianwei Zang, Pin-Jian Xiao, Yuqin Chen, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110069-110069
Closed Access | Times Cited: 10
Effects of processing on the physicochemical characteristics and health benefits of algae products: Trade-offs among food carbon footprint, nutrient profiles, health properties, and consumer acceptance
Yifan Chen, Lijun You, Dongxiao Sun‐Waterhouse
Trends in Food Science & Technology (2024) Vol. 147, pp. 104375-104375
Closed Access | Times Cited: 9
Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties
Zhiyong Wu, Yaqing Lin, Zhikun Zeng, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103933-103933
Closed Access | Times Cited: 1
Structural analysis, in vitro antioxidant and lipid-lowering activities of purified Tremella fuciformis polysaccharide fractions
Xige Li, Fengyi Zhang, Chao-xian Jiang, et al.
Process Biochemistry (2023) Vol. 133, pp. 99-108
Open Access | Times Cited: 20
Different polysaccharide-enhanced probiotic and polyphenol dual-functional factor co-encapsulated microcapsules demonstrate acute colitis alleviation efficacy and food fortification
Rui Sun, Zhongyi Lv, Ying Wang, et al.
Carbohydrate Polymers (2024) Vol. 345, pp. 122572-122572
Closed Access | Times Cited: 8
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: 6
Efficient conversion of cane molasses into Tremella fuciformis polysaccharides with enhanced bioactivity through repeated batch culture
Caiyuan Yu, Haipeng Zhu, Fang Yan, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130536-130536
Closed Access | Times Cited: 6
The properties of the rice resistant starch processing and its application in skimmed yogurt
Meiyue You, Zeyu Peng, Yunqing Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131087-131087
Closed Access | Times Cited: 5
Dictyophora indusiata polysaccharide improved 3D network structure and flavor benefits of set yoghurt
Zhikun Zeng, Lin Wang, Zihao Zhang, et al.
Food Bioscience (2024) Vol. 60, pp. 104401-104401
Closed Access | Times Cited: 5
Extraction and structural analysis of mannoproteins from different species of yeast: Bitter suppression and the potential mechanisms for wine
Binghong Gao, Siqi Li, Xingmeng Lei, et al.
International Journal of Biological Macromolecules (2024), pp. 135675-135675
Closed Access | Times Cited: 5
Fat Replacers in Food System: A Focus on Ingredients, Fabrication Methods, and Applications in Food Products
Ummul Fadillah, Andi Dirpan, Amir Syarifuddin
Future Foods (2024) Vol. 10, pp. 100490-100490
Open Access | Times Cited: 5
Structural, physicochemical, prebiotic properties of guava pulp insoluble dietary fiber and its quality enhancement ability on cow/goat yogurt: Impacts of ultrasound-assisted enzyme treatment
Jingyi Wang, Shumin He, Sihong Tao, et al.
Food Bioscience (2024) Vol. 58, pp. 103797-103797
Closed Access | Times Cited: 4
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: 4
Trends in Dairy Products: New Ingredients and Ultrasound-Based Processing
Carla Roana Monteiro Rudke, Callebe Camelo‐Silva, Adenilson Renato Rudke, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 4, pp. 811-827
Closed Access | Times Cited: 10
A Review of Processing Techniques and Rheological Properties of Yogurts
Thong Le Ba, Dam Sao, Lien Le Phuong Nguyen, et al.
Journal of Texture Studies (2025) Vol. 56, Iss. 1
Open Access
Effects of pasteurization on set yogurt fortified with astaxanthin-rich yolk: Evaluation of physicochemical properties, stability, and biological activity
Ziwei Li, Tiehua Zhang, Rui Zhou, et al.
Journal of Dairy Science (2025)
Open Access
Effect of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel on physicochemical, texture and sensory properties of low-fat yoghurt
Ya-Hui Yu, Luo-Bang Wu, Long‐Qing Li, et al.
Food Chemistry (2025) Vol. 479, pp. 143801-143801
Closed Access
Unlocking the Potential of Seaweed in Functional Yogurt: A Comparative Study on the Impact of Undaria pinnatifida and Saccharina japonica on Quality, Flavor, and Microbial Communities
Yingzhen Wang, Yujiao Wang, Xu Huang, et al.
Food Bioscience (2025), pp. 106627-106627
Closed Access
The Effects of Leuconostoc mesenteroides RSG7 Exopolysaccharide on the Physicochemical Properties and Flavor Compounds of Set Yoghurt
Baomei Wu, Yanru Guo, Linlin Hao, et al.
Processes (2025) Vol. 13, Iss. 5, pp. 1442-1442
Open Access
Xanthan gum modified fish gelatin and binary culture modulates the metabolism of probiotics in fermented milk mainly via amino acid metabolism pathways
Yi Le, Hongshun Yang
Food Research International (2022) Vol. 161, pp. 111844-111844
Closed Access | Times Cited: 16
Formulation and characterisation of low‐fat mozzarella cheese using basil seed mucilage: insights on microstructure and functional attributes
Aqsa Akhtar, Tetsuya Araki, Daisuke Nei, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 4134-4143
Closed Access | Times Cited: 2
Chia Seed Mucilage as a Functional Ingredient to Improve Quality of Goat Milk Yoghurt: Effects on Rheology, Texture, Microstructure and Sensory Properties
Marina Hovjecki, Mira Radovanović, Steva Lević, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 382-382
Open Access | Times Cited: 2
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