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 novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction
Haibin Ren, Baolong Feng, Hong-Yao Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101259-101259
Open Access | Times Cited: 7
Haibin Ren, Baolong Feng, Hong-Yao Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101259-101259
Open Access | Times Cited: 7
Showing 7 citing articles:
Soy protein-gellan gum noncovalent complexes stabilized emulsion: Effect of heating and pH on emulsion stability
Haizhu Ma, Lina Zhang, Xinran Niu, et al.
International Journal of Biological Macromolecules (2025), pp. 140067-140067
Closed Access
Haizhu Ma, Lina Zhang, Xinran Niu, et al.
International Journal of Biological Macromolecules (2025), pp. 140067-140067
Closed Access
Effects of probiotics fermentation on physicochemical properties of plum (Pruni domesticae semen) seed protein-based gel
Feng Xue, Chen Li, Jianming Cheng
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134361-134361
Closed Access | Times Cited: 1
Feng Xue, Chen Li, Jianming Cheng
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134361-134361
Closed Access | Times Cited: 1
The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: a review
Ruiyao Hong, Huiyi Yang, Yangze Guo, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240066-9240066
Open Access
Ruiyao Hong, Huiyi Yang, Yangze Guo, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240066-9240066
Open Access
Assessment of the Nutritional Value and Antioxidant Properties of Plant-Based Yogurt from Chickpeas
Grażyna Budryn, Joanna Grzelczyk
Applied Sciences (2024) Vol. 14, Iss. 20, pp. 9228-9228
Open Access
Grażyna Budryn, Joanna Grzelczyk
Applied Sciences (2024) Vol. 14, Iss. 20, pp. 9228-9228
Open Access
Impact of Probiotic Fermentation on the Physicochemical Properties of Hemp Seed Protein Gels
Y. Liu, Yingxue Fei, Chen Li, et al.
Polymers (2024) Vol. 16, Iss. 21, pp. 3032-3032
Open Access
Y. Liu, Yingxue Fei, Chen Li, et al.
Polymers (2024) Vol. 16, Iss. 21, pp. 3032-3032
Open Access
Soy protein gels based on ultrasonic treatment: Effects of Ca2+ and 11S/7S ratio on gel structures and digestive properties
Ruqi Guo, Xiaoqi Deng, Qinlin Hu, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107143-107143
Open Access
Ruqi Guo, Xiaoqi Deng, Qinlin Hu, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107143-107143
Open Access
Structural characteristics, techno-functionalities, innovation applications and future prospects of soybean β-conglycinin/glycinin: a comprehensive review
Zhen Yang, Dongze Li, Liang Chen, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-18
Closed Access
Zhen Yang, Dongze Li, Liang Chen, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-18
Closed Access
