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:
Effect of modified fermented whey protein fortification on the functional, physical, microstructural, and sensory properties of low-fat yogurt
Munkh‐Amgalan Gantumur, Narantuya Sukhbaatar, Qiuwan Jiang, et al.
Food Control (2023) Vol. 155, pp. 110032-110032
Closed Access | Times Cited: 12
Munkh‐Amgalan Gantumur, Narantuya Sukhbaatar, Qiuwan Jiang, et al.
Food Control (2023) Vol. 155, pp. 110032-110032
Closed Access | Times Cited: 12
Showing 12 citing articles:
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: 7
Jianwei Zang, Pin-Jian Xiao, Yuqin Chen, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110069-110069
Closed Access | Times Cited: 7
Protein of yak milk residue: Structure, functionality, and the effects on the quality of non-fat yogurt
Guangfan Qu, Feiyan Yang, Hanzhi Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101452-101452
Open Access | Times Cited: 2
Guangfan Qu, Feiyan Yang, Hanzhi Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101452-101452
Open Access | Times Cited: 2
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: 2
Mansuri M. Tosif, Aarti Bains, Gülden Gökşen, et al.
Food Chemistry X (2024) Vol. 24, pp. 101920-101920
Open Access | Times Cited: 2
Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound
Lorena Soares Xavier, Flaviana Coelho Pacheco, Gabriela Aparecida Nalon, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1558-1558
Open Access | Times Cited: 1
Lorena Soares Xavier, Flaviana Coelho Pacheco, Gabriela Aparecida Nalon, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1558-1558
Open Access | Times Cited: 1
Physicochemical characterization, sensory quality analysis, and shelf-life prediction during the storage of a total nutrient formula emulsion
Yang Liu, Chonghua Fan, Qizhou Gao, et al.
LWT (2024) Vol. 204, pp. 116427-116427
Open Access | Times Cited: 1
Yang Liu, Chonghua Fan, Qizhou Gao, et al.
LWT (2024) Vol. 204, pp. 116427-116427
Open Access | Times Cited: 1
Physicochemical Characterization, Sensory Quality Analysis, and Shelf-Life Prediction During the Storage of a Total Nutrient Formula Emulsion
Yang Liu, Chonghua Fan, Chuqi Jiang, et al.
(2024)
Closed Access
Yang Liu, Chonghua Fan, Chuqi Jiang, et al.
(2024)
Closed Access
Evaluation of anti-diabetic potential of Syzygium cumini seed (SCS) powder infused tortilla as therapeutic diet to mitigate hyperglycemia
Hmna Saleem, Nuzhat Jamil, Ayesha Ahmad, et al.
International Journal of Chemical and Biochemical Sciences (2024) Vol. 25, Iss. 19
Open Access
Hmna Saleem, Nuzhat Jamil, Ayesha Ahmad, et al.
International Journal of Chemical and Biochemical Sciences (2024) Vol. 25, Iss. 19
Open Access
ВПЛИВ МОЛОЧНОЇ СИРОВАТКИ ТА СУБЛІМОВАНОЇ ГРУШІ НА БІОЛОГІЧНУ ЦІННІСТЬ СИРКОВИХ ПАСТ
І. О. Пуригін, Юлія Валентинівна Назаренко, Тетяна Павлівна Синенко, et al.
Journal of Chemistry and Technologies (2024) Vol. 32, Iss. 2, pp. 382-390
Open Access
І. О. Пуригін, Юлія Валентинівна Назаренко, Тетяна Павлівна Синенко, et al.
Journal of Chemistry and Technologies (2024) Vol. 32, Iss. 2, pp. 382-390
Open Access
Study on Optimization of Proportion of Skim Milk Powder and Stabilizer in Preparation of Whey Yoghurt and Evaluation of its Quality
Sabina Khadka, Anju Timsina
Acta Universitatis Cibiniensis. Series E: Food Technology (2024) Vol. 28, Iss. 1, pp. 65-78
Open Access
Sabina Khadka, Anju Timsina
Acta Universitatis Cibiniensis. Series E: Food Technology (2024) Vol. 28, Iss. 1, pp. 65-78
Open Access
The effect of different wall materials (Sodium alginate, whey protein isolate, Kappa-carrageenan and Citrus pectin) on the viability and stability of free and encapsulated Lactobacillus acidophilus under hostile condition
Aleena Naaz, Muhammad Afzaal, Farhan Saeed, et al.
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access
Aleena Naaz, Muhammad Afzaal, Farhan Saeed, et al.
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access
Effect of Acid Whey Protein Concentrate on the Rheological Properties, Antioxidant Capacities, and Biological Activities of Bioaccessible Fractions in Fermented Camel Milk
Mutamed Ayyash, Abdelmoneim H. Ali, Anas A. Al‐Nabulsi, et al.
Journal of Dairy Science (2024)
Closed Access
Mutamed Ayyash, Abdelmoneim H. Ali, Anas A. Al‐Nabulsi, et al.
Journal of Dairy Science (2024)
Closed Access
Optimization of nutritional profile and quality attributes in maple syrup-enriched yogurts via Chlorella vulgaris supplementation
Zeynep Tuba Erdaş, Filiz Yangılar
Journal of Food Measurement & Characterization (2024)
Closed Access
Zeynep Tuba Erdaş, Filiz Yangılar
Journal of Food Measurement & Characterization (2024)
Closed Access
