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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:

Influence of chaperone-like activity of caseinomacropeptide on the gelation behaviour of whey proteins at pH 6.4 and 7.2.
Sophie J. Gaspard, Prateek Sharma, Ciarán Fitzgerald, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106249-106249
Open Access | Times Cited: 20

Showing 20 citing articles:

Rheological behavior of nanocellulose gels at various calcium chloride concentrations
Ruijing Qu, Yong Wang, Dong Li, et al.
Carbohydrate Polymers (2021) Vol. 274, pp. 118660-118660
Closed Access | Times Cited: 67
Green double crosslinked starch-alginate hydrogel regulated by sustained calcium ion-gluconolactone release for human motion monitoring
Chunyan Su, Dong Li, Lijun Wang, et al.
Chemical Engineering Journal (2022) Vol. 455, pp. 140653-140653
Closed Access | Times Cited: 59
Role of gelation temperature in rheological behavior and microstructure of high elastic starch-based emulsion-filled gel
Xia Zhao, Dong Li, Lijun Wang, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108208-108208
Closed Access | Times Cited: 52
Effect of gums on the multi-scale characteristics and 3D printing performance of potato starch gel
Haoze Yu, Shang-yi Chi, Dong Li, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 80, pp. 103102-103102
Closed Access | Times Cited: 45
Preparation of high internal phase Pickering emulsion by centrifugation for 3D printing and astaxanthin delivery
Jia Song, Yuanda Sun, Haitao Wang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108840-108840
Closed Access | Times Cited: 35
The study of rheological properties and microstructure of carboxylated nanocellulose as influenced by level of carboxylation
Ruijing Qu, Yong Wang, Dong Li, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 106985-106985
Closed Access | Times Cited: 39
Determination of critical gel-sol transition point of Highly Concentrated Micellar Casein Concentrate using multiple waveform rheological technique
Fariba Zad Bagher Seighalani, Donald J. McMahon, Prateek Sharma
Food Hydrocolloids (2021) Vol. 120, pp. 106886-106886
Closed Access | Times Cited: 30
Morphological and rheological properties of cellulose nanofibrils prepared by post-fibrillation endoglucanase treatment
Xiaojun Wang, Jinsong Zeng, J. Y. Zhu
Carbohydrate Polymers (2022) Vol. 295, pp. 119885-119885
Open Access | Times Cited: 21
Recyclable high-performance and fully biodegradable cassava starch composite hydrogels based on dynamic cross-linking
Zijie Xu, Mengting Ye, Long Li, et al.
International Journal of Biological Macromolecules (2025), pp. 143117-143117
Closed Access
Development of methodology for assessing flowability of milk protein powders using shear failure testing device
Katelynn Palmer, Ashutos Parhi, Abhishek Shetty, et al.
Journal of Food Engineering (2023) Vol. 348, pp. 111450-111450
Closed Access | Times Cited: 10
Softening fat-free cream cheese by incorporating aggregates of pea protein hydrolysates
Dylan Limit, Luke Austin, Prabhasha Wickramaarachchi, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109317-109317
Closed Access | Times Cited: 7
From micropores to mechanical strength: Fabrication and characterization of edible corn starch-sodium alginate double network hydrogels with Ca2+ cross-linking
Chun-yan Su, Dong Li, Lijun Wang
Food Chemistry (2024) Vol. 467, pp. 142276-142276
Closed Access | Times Cited: 2
Structural and colloidal properties of whey protein aggregates produced by indirect tubular heating and direct steam injection
Xiuju Wang, Zhengtao Zhao
Food Structure (2022) Vol. 35, pp. 100301-100301
Closed Access | Times Cited: 8
Effect of β-sitosterol and oil phase on gel properties, microstructure and sensory characteristics of pea protein/carrageenan emulsion gels as solid fat substitutes
Wenbo Hou, Jie Long, Caimeng Zhang, et al.
Food Hydrocolloids (2024), pp. 110751-110751
Closed Access | Times Cited: 1
Effect of pH and calcium chelation on cold gelling properties of highly concentrated-micellar casein concentrate
Nathan Pougher, Almut H. Vollmer, Prateek Sharma
LWT (2024), pp. 117136-117136
Open Access | Times Cited: 1
ADSA Foundation Scholar Award: Materials science approach to the study of mechanical and diffusion properties in cheese
Prateek Sharma
Journal of Dairy Science (2022) Vol. 105, Iss. 6, pp. 4711-4721
Open Access | Times Cited: 5
High‐pressure homogenisation—Lactobacillus induced changes in the properties and structure of soymilk protein gels
Bingyu Sun, Zhimin Li, Yuyang Huang, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 10, pp. 6852-6866
Closed Access | Times Cited: 4
Increase of milk heat stability by addition of casein glycomacropeptide
Nadia Belén Acosta, Luciana Costabel, Sonia Natalia Campos, et al.
International Dairy Journal (2022) Vol. 139, pp. 105559-105559
Closed Access | Times Cited: 3
Effect of kappa-carrageenan inclusion in the stabilizer blend on rheology, texture, and physical properties of high protein ice cream
Suchismita Roy, Shaik Abdul Hussain, Writdhama Prasad, et al.
International Dairy Journal (2024) Vol. 159, pp. 106052-106052
Closed Access
Rheological and microstructural characterisation of heat-induced whey protein isolate gels affected by the addition of caseinomacropeptide
Paula Vieira Guedes, Rilton Alves de Freitas, Célia Regina C. Franco, et al.
Journal of Dairy Research (2022) Vol. 89, Iss. 1, pp. 109-116
Closed Access | Times Cited: 2
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