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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:

Impact of the dairy product structure and protein nature on the proteolysis and amino acid bioaccessiblity during in vitro digestion
Lucie Lorieau, Amira Halabi, Amandine Ligneul, et al.
Food Hydrocolloids (2018) Vol. 82, pp. 399-411
Closed Access | Times Cited: 100

Showing 1-25 of 100 citing articles:

INFOGEST static in vitro simulation of gastrointestinal food digestion
André Brodkorb, Lotti Egger, Marie Alminger, et al.
Nature Protocols (2019) Vol. 14, Iss. 4, pp. 991-1014
Open Access | Times Cited: 3063
The Role of the Anabolic Properties of Plant- versus Animal-Based Protein Sources in Supporting Muscle Mass Maintenance: A Critical Review
Insaf Berrazaga, Valérie Micard, Marine Gueugneau, et al.
Nutrients (2019) Vol. 11, Iss. 8, pp. 1825-1825
Open Access | Times Cited: 329
How processing may affect milk protein digestion and overall physiological outcomes: A systematic review
Glenn A. A. van Lieshout, Tim T. Lambers, Marjolijn C. E. Bragt, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 14, pp. 2422-2445
Open Access | Times Cited: 183
Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels
Areen Ashkar, Sharon Laufer, Jasmine Rosen‐Kligvasser, et al.
Food Hydrocolloids (2019) Vol. 97, pp. 105218-105218
Closed Access | Times Cited: 104
The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective
Emma L. Feeney, Prabin Lamichhane, Jeremiah J. Sheehan
International Journal of Dairy Technology (2021) Vol. 74, Iss. 4, pp. 656-670
Open Access | Times Cited: 93
Biological and conventional food processing modifications on food proteins: Structure, functionality, and bioactivity
Di Wu, Maolin Tu, Zhenyu Wang, et al.
Biotechnology Advances (2019) Vol. 40, pp. 107491-107491
Closed Access | Times Cited: 87
Emerging processing technologies for improved digestibility of muscle proteins
Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 226-239
Closed Access | Times Cited: 72
Pepsin activity as a function of pH and digestion time on caseins and egg white proteins under static in vitro conditions
Léa Salelles, Juliane Floury, Steven Le Feunteun
Food & Function (2021) Vol. 12, Iss. 24, pp. 12468-12478
Open Access | Times Cited: 56
Effects of heat treatment on protein molecular structure and in vitro digestion in whole soybeans with different moisture content
Jiayu Zhang, Jing Wang, Mengdi Li, et al.
Food Research International (2022) Vol. 155, pp. 111115-111115
Closed Access | Times Cited: 41
Sustainable Approaches in Whey Cheese Production: A Review
Τhomas Bintsis, Photis Papademas
Dairy (2023) Vol. 4, Iss. 2, pp. 249-270
Open Access | Times Cited: 31
Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions
Yu Cheng, Aiqian Ye, Harjinder Singh
Current Research in Food Science (2023) Vol. 8, pp. 100674-100674
Open Access | Times Cited: 22
Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices
Patrícia Duque‐Estrada, Claire Berton‐Carabin, Matthijs Nieuwkoop, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 34, pp. 9591-9600
Open Access | Times Cited: 70
Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins
Toktam Farjami, Jamal Babaei, Françoise Nau, et al.
Trends in Food Science & Technology (2020) Vol. 107, pp. 45-56
Open Access | Times Cited: 67
Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken
Hammad Hamed Hammad Mohammed, Guofeng Jin, Meihu Ma, et al.
LWT (2019) Vol. 118, pp. 108714-108714
Closed Access | Times Cited: 62
Postprandial blood amino acid concentrations in older adults after consumption of dairy products: The role of the dairy matrix
Astrid M. Horstman, Renate A. Ganzevles, Urszula Kudla, et al.
International Dairy Journal (2020) Vol. 113, pp. 104890-104890
Open Access | Times Cited: 51
Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid
Xiaoyu Yang, Yiming Ren, Huifang Liu, et al.
International Journal of Biological Macromolecules (2021) Vol. 185, pp. 462-470
Closed Access | Times Cited: 44
Effect of processing on in vitro digestibility (IVPD) of food proteins
Vibeke Orlien, Kataneh Aalaei, Mahesha M. Poojary, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 16, pp. 2790-2839
Closed Access | Times Cited: 42
Microbial transglutaminase promotes cross-linking for enhancing gelation of myofibrillar protein in frozen Litopenaeus vannamei through deamination reaction
Zhaohui Chen, Zechuan Dai, Chunhui Liu, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109332-109332
Closed Access | Times Cited: 22
Mechanical Properties, Microstructure, and In Vitro Digestion of Transglutaminase-Crosslinked Whey Protein and Potato Protein Hydrolysate Composite Gels
Haowei Zhang, Juan Wu, Yu Cheng
Foods (2023) Vol. 12, Iss. 10, pp. 2040-2040
Open Access | Times Cited: 19
Microstructure and in vitro digestion of mixed protein gels of soy and whey protein isolates
Samantha C. Pinho, Thais C. Brito‐Oliveira, Ivana Morais Geremias-Andrade, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110189-110189
Closed Access | Times Cited: 7
Differences in the gelation, digestibility and release of antioxidant peptides of egg white/yolk in boiled eggs
Min Zhu, Cuihua Chang, Luping Gu, et al.
Food Bioscience (2024) Vol. 57, pp. 103564-103564
Closed Access | Times Cited: 6
Pulsed electric field: Effect on in-vitro simulated gastrointestinal protein digestion of deer Longissimus dorsi
Zuhaib F. Bhat, James D. Morton, Susan L. Mason, et al.
Food Research International (2018) Vol. 120, pp. 793-799
Closed Access | Times Cited: 48
In vitro digestion of complex foods: How microstructure influences food disintegration and micronutrient bioaccessibility
Manon Hiolle, Valérie Lechevalier-Datin, Juliane Floury, et al.
Food Research International (2019) Vol. 128, pp. 108817-108817
Open Access | Times Cited: 48
Heat stability and rheological properties of concentrated soy protein/egg white protein composite microparticle dispersions
Tao Zhang, Jian Guo, Jiafeng Chen, et al.
Food Hydrocolloids (2019) Vol. 100, pp. 105449-105449
Closed Access | Times Cited: 46
Natural Macromolecules as Carriers for Essential Oils: From Extraction to Biomedical Application
Z. D. Stevanović, Elwira Sieniawska, Kazimierz Głowniak, et al.
Frontiers in Bioengineering and Biotechnology (2020) Vol. 8
Open Access | Times Cited: 46
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