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:
Combining antioxidants and processing techniques to improve oxidative stability of a Schizochytrium algal oil ingredient with application in yogurt
Joseph R. Hyatt, Siyu Zhang, Casimir C. Akoh
Food Chemistry (2023) Vol. 417, pp. 135835-135835
Open Access | Times Cited: 11
Joseph R. Hyatt, Siyu Zhang, Casimir C. Akoh
Food Chemistry (2023) Vol. 417, pp. 135835-135835
Open Access | Times Cited: 11
Showing 11 citing articles:
A comprehensive review: Impact of oleogel application on food texture and sensory properties
Lingyi Liu, Zengli Gao, Gang Chen, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 3849-3862
Open Access | Times Cited: 9
Lingyi Liu, Zengli Gao, Gang Chen, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 3849-3862
Open Access | Times Cited: 9
Micro and nano-encapsulated natural products in yogurt: An emerging trend to achieve multifunctional benefits in product quality and human health.
Mohammad Rezaul Islam Shishir, Md Saifullah, Sulafa B.H. Hashim, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110124-110124
Closed Access | Times Cited: 6
Mohammad Rezaul Islam Shishir, Md Saifullah, Sulafa B.H. Hashim, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110124-110124
Closed Access | Times Cited: 6
Oleogel Systems for Chocolate Production: A Systematic Review
Jheniffer E. Valdivia-Culqui, Jorge L. Maicelo, Ilse S. Cayo-Colca, et al.
Gels (2024) Vol. 10, Iss. 9, pp. 561-561
Open Access | Times Cited: 4
Jheniffer E. Valdivia-Culqui, Jorge L. Maicelo, Ilse S. Cayo-Colca, et al.
Gels (2024) Vol. 10, Iss. 9, pp. 561-561
Open Access | Times Cited: 4
Harnessing oleaginous protist Schizochytrium for docosahexaenoic acid: Current technologies in sustainable production and food applications
Zongfan Peng, Liang Zhong, Yuqin Li, et al.
Food Research International (2025) Vol. 205, pp. 115996-115996
Open Access
Zongfan Peng, Liang Zhong, Yuqin Li, et al.
Food Research International (2025) Vol. 205, pp. 115996-115996
Open Access
Preparation and characterization of walnut oil microcapsules by complex coacervation with sodium alginate and chitosan
Qin Chen, Chenrui Zhao, Xuan Ma, et al.
LWT (2025), pp. 117630-117630
Open Access
Qin Chen, Chenrui Zhao, Xuan Ma, et al.
LWT (2025), pp. 117630-117630
Open Access
Phycocyanin-phlorotannin complexes improve the structure and functional properties of yogurt
Ying Bai, Shan Jiang, Yujiao Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133327-133327
Closed Access | Times Cited: 1
Ying Bai, Shan Jiang, Yujiao Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133327-133327
Closed Access | Times Cited: 1
Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique
G. Beltrame, Annelie Damerau, Eija Ahonen, et al.
Food Chemistry (2024) Vol. 460, pp. 140694-140694
Open Access | Times Cited: 1
G. Beltrame, Annelie Damerau, Eija Ahonen, et al.
Food Chemistry (2024) Vol. 460, pp. 140694-140694
Open Access | Times Cited: 1
Oleogels for Delivery and Protection of Bioactive Molecules
Artur J. Martins, Buse N. Gürbüz, Mahnoor Ayub, et al.
Springer eBooks (2024), pp. 397-420
Closed Access
Artur J. Martins, Buse N. Gürbüz, Mahnoor Ayub, et al.
Springer eBooks (2024), pp. 397-420
Closed Access
Conjugated linoleic acid‐enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties
María Ayelén Vélez, Verónica I. Wolf, Agustín Zeiter, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 862-873
Closed Access
María Ayelén Vélez, Verónica I. Wolf, Agustín Zeiter, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 862-873
Closed Access
Evaluation of the physicochemical, bioactive, and sensory properties of yogurt fortified with microencapsulated iron
Juliana Maricielo Nole-Jaramillo, Henry Daniel Muñoz-More, Luis Alberto Ruiz-Flores, et al.
Applied Food Research (2024), pp. 100525-100525
Open Access
Juliana Maricielo Nole-Jaramillo, Henry Daniel Muñoz-More, Luis Alberto Ruiz-Flores, et al.
Applied Food Research (2024), pp. 100525-100525
Open Access
Incorporation of Cyanobacteria and Microalgae in Yogurt: Formulation Challenges and Nutritional, Rheological, Sensory, and Functional Implications
Rosana Albuquerque, Carlos Eduardo de Farias Silva, Wanderson dos Santos Carneiro, et al.
Applied Microbiology (2024) Vol. 4, Iss. 4, pp. 1493-1514
Open Access
Rosana Albuquerque, Carlos Eduardo de Farias Silva, Wanderson dos Santos Carneiro, et al.
Applied Microbiology (2024) Vol. 4, Iss. 4, pp. 1493-1514
Open Access
