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:
Impact of alkaline electro-activation treatment on physicochemical and functional properties of sweet whey
Shima Momen, Farhad Alavi, Mohammed Aïder
Food Chemistry (2021) Vol. 373, pp. 131428-131428
Closed Access | Times Cited: 14
Shima Momen, Farhad Alavi, Mohammed Aïder
Food Chemistry (2021) Vol. 373, pp. 131428-131428
Closed Access | Times Cited: 14
Showing 14 citing articles:
Preparation of phosphorylated thermoplastic polymeric nanofibrous aerogels for effective protein adsorption
Jianwei Lu, Yufei Qiao, Yangang Jiang, et al.
Microchemical Journal (2025), pp. 112835-112835
Closed Access
Jianwei Lu, Yufei Qiao, Yangang Jiang, et al.
Microchemical Journal (2025), pp. 112835-112835
Closed Access
Maillard-induced chia seed mucilage glycation-modified whey protein isolate conjugate: Insights from functional properties and untargeted metabolomics
Jiang Liu, Kang Zheng, Xin Hou, et al.
Food Bioscience (2024) Vol. 63, pp. 105692-105692
Closed Access | Times Cited: 3
Jiang Liu, Kang Zheng, Xin Hou, et al.
Food Bioscience (2024) Vol. 63, pp. 105692-105692
Closed Access | Times Cited: 3
Sustainable whey processing techniques: Innovations in derivative and beverage production
Lamia Ayed, Sana M’hir, Nedra Asses
Food Bioscience (2023) Vol. 53, pp. 102642-102642
Closed Access | Times Cited: 8
Lamia Ayed, Sana M’hir, Nedra Asses
Food Bioscience (2023) Vol. 53, pp. 102642-102642
Closed Access | Times Cited: 8
Improvement of rice protein functionality by electro-activation technology: Modulation of molecular and physicochemical properties
Wenhui Zhang, David Julian McClements, Jun Chen, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110607-110607
Closed Access | Times Cited: 2
Wenhui Zhang, David Julian McClements, Jun Chen, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110607-110607
Closed Access | Times Cited: 2
Production of highly soluble and functional whey/canola proteins through complexation using alkaline electro-activation
Shima Momen, Mohammed Aïder
Food Hydrocolloids (2022) Vol. 137, pp. 108395-108395
Closed Access | Times Cited: 10
Shima Momen, Mohammed Aïder
Food Hydrocolloids (2022) Vol. 137, pp. 108395-108395
Closed Access | Times Cited: 10
Impact of electro-activated whey on growth, acid and bile resistance of Lacticaseibacillus rhamnosus GG and Lactobacillus acidophilus ATCC 4356
Farida Ait Aider-Kaci, Sabina Aidarbekova, Mohammed Aïder
Heliyon (2023) Vol. 9, Iss. 1, pp. e13154-e13154
Open Access | Times Cited: 5
Farida Ait Aider-Kaci, Sabina Aidarbekova, Mohammed Aïder
Heliyon (2023) Vol. 9, Iss. 1, pp. e13154-e13154
Open Access | Times Cited: 5
Fabrication and characterization of heat-set composite gels obtained from complexation of electro-activated whey/canola proteins mixture
Shima Momen, Denis Rodrigue, Mohammed Aïder
Food Hydrocolloids (2023) Vol. 141, pp. 108751-108751
Closed Access | Times Cited: 5
Shima Momen, Denis Rodrigue, Mohammed Aïder
Food Hydrocolloids (2023) Vol. 141, pp. 108751-108751
Closed Access | Times Cited: 5
Electro-Activation for Efficient Lactulose Production: Impact of Operational Parameters, Electrolyte Types, and Environmental Conditions
Özge Dinç
International Dairy Journal (2024), pp. 106077-106077
Closed Access | Times Cited: 1
Özge Dinç
International Dairy Journal (2024), pp. 106077-106077
Closed Access | Times Cited: 1
Production of Ryazhenka, a traditional Ukrainian fermented baked milk, by using electro-activated whey as supplementing ingredient and source of lactulose
Sabina Aidarbekova, Mohammed Aïder
Food Bioscience (2021) Vol. 46, pp. 101526-101526
Closed Access | Times Cited: 8
Sabina Aidarbekova, Mohammed Aïder
Food Bioscience (2021) Vol. 46, pp. 101526-101526
Closed Access | Times Cited: 8
Production of lactulose from cheese whey
Azis Boing Sitanggang
Elsevier eBooks (2023), pp. 403-423
Closed Access | Times Cited: 2
Azis Boing Sitanggang
Elsevier eBooks (2023), pp. 403-423
Closed Access | Times Cited: 2
Contribution to the process development of lactulose-rich whey production by electro-activation with its subsequent neutralization by using the same electro-activation reactor
Molka Allagui, Ahasanul Karim, Mohammed Aïder
Journal of Food Engineering (2023) Vol. 362, pp. 111758-111758
Closed Access | Times Cited: 1
Molka Allagui, Ahasanul Karim, Mohammed Aïder
Journal of Food Engineering (2023) Vol. 362, pp. 111758-111758
Closed Access | Times Cited: 1
Effect of Electrochemically Activated Water on the Quality Indicators of Dough and Wheat Flour Products
А. Г. Погорелов, A. I. Panait, А. Л. Кузнецов, et al.
Food Processing Techniques and Technology (2022), pp. 156-167
Open Access | Times Cited: 2
А. Г. Погорелов, A. I. Panait, А. Л. Кузнецов, et al.
Food Processing Techniques and Technology (2022), pp. 156-167
Open Access | Times Cited: 2
Contribution to the Development of a Process of Lactulose-Rich Whey Production by Electro-Activation with its Subsequent Neutralization by Using the Same Electro-Activation Reactor and Evaluation of the Product Quality
Mohammed Aïder, Molka Allagui
(2023)
Closed Access
Mohammed Aïder, Molka Allagui
(2023)
Closed Access
Impact of Electro-Activated Whey on Growth, Acid and Bile Resistance of Lactobacillus Rhamnosus Subsp., Lactobacillus Rhamnosus Gg and Lactobacillus Acidophilus Atcc4356
Sabina Aidarbekova, Mohammed Aïder
SSRN Electronic Journal (2022)
Closed Access
Sabina Aidarbekova, Mohammed Aïder
SSRN Electronic Journal (2022)
Closed Access
