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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:

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

Showing 1-25 of 30 citing articles:

Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing
Yang Cheng, Yu Fu, Liang Ma, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107855-107855
Closed Access | Times Cited: 131
Effect of trisodium citrate on the gelation properties of casein/gellan gum double gels formed at different temperature
W. Zhang, Liang Zhao, Jing Wang, et al.
Carbohydrate Polymer Technologies and Applications (2025), pp. 100768-100768
Open Access | Times Cited: 1
Egg yolk as a model for gelation: From rheometry to flow physics
M. C. Marsh, Mohammad Tanver Hossain, Randy H. Ewoldt
Physics of Fluids (2025) Vol. 37, Iss. 4
Closed Access | Times Cited: 1
Rheology and stability mechanism of pH-responsive high internal phase emulsion constructed gel by pea protein and hydroxypropyl starch
Yihui Wang, Yueyue Yang, Liangyun Xu, et al.
Food Chemistry (2023) Vol. 440, pp. 138233-138233
Closed Access | Times Cited: 18
Tuning the pea protein gel network to mimic the heterogenous microstructure of animal protein
Yong Wang, Woojeong Kim, Rishi Ravindra Naik, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108611-108611
Open Access | Times Cited: 17
Formation and characterization of oleogels derived from emulsions: Evaluation of polysaccharide ratio and emulsification method
Lihua Huang, Yongjian Cai, Di Fang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108844-108844
Open Access | Times Cited: 17
Understanding Gel-Powers: Exploring Rheological Marvels of Acrylamide/Sodium Alginate Double-Network Hydrogels
Shichang Wang, Shutong Du, Saud Hashmi, et al.
Molecules (2023) Vol. 28, Iss. 12, pp. 4868-4868
Open Access | Times Cited: 11
Understanding the structure–function relationship in selected dairy food matrices using material science approaches
Prateek Sharma, P. Choudhary
JDS Communications (2025)
Open Access
Study on the influence mechanism of raw potato flour on the stability of ketchup
Bishi Fu, Jiahui Fang, Zhengbiao Gu, et al.
Food Chemistry (2025), pp. 143908-143908
Closed Access
Exploring the Role of Aqueous Buffered Saline Solutions on the Macroscopic Properties of PEG/Carbomer/Agarose Hydrogels
Zoe Giorgi, Valeria Veneruso, Emilia Petillo, et al.
Macromolecular Bioscience (2025)
Closed Access
Influence of gelation of internal aqueous phase on in vitro controlled release of W1/O/W2 double emulsions-filled alginate hydrogel beads
Wenjuan Wang, Rui Sun, Qiang Xia
Journal of Food Engineering (2022) Vol. 337, pp. 111246-111246
Closed Access | Times Cited: 17
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
High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd
Ran Feng, Frans van den Berg, Søren K. Lillevang, et al.
Food Research International (2022) Vol. 157, pp. 111192-111192
Open Access | Times Cited: 11
Tailoring Network Topology in Mechanically Robust Hydrogels for 3D Printing and Injection
Mahsa Ebrahimi, M. Arreguín-Campos, Aaliyah Z. Dookhith, et al.
ACS Applied Materials & Interfaces (2024) Vol. 16, Iss. 19, pp. 25353-25365
Closed Access | Times Cited: 2
Rheological properties of the swim bladder colloid from Atlantic cod (Gadus Morhua) and its digestive characteristics
Qian Zhang, Xuening Zhang, Yan Fan, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110347-110347
Closed Access | Times Cited: 2
Rheological properties of konjac glucomannan composite colloids in strong shear flow affected by mesoscopic structures: Multi-scale simulation and experiment
Lu Liu, Ning Zhou, Ying Yang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2022) Vol. 652, pp. 129850-129850
Closed Access | Times Cited: 10
Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients
James Makame, Alissa A. Nolden, Mohammad Naushad Emmambux
Food & Function (2023) Vol. 14, Iss. 9, pp. 3949-3965
Closed Access | Times Cited: 5
Insights into the Acid-Induced Gelation of Original Pectin from Potato Cell Walls by Gluconic Acid-δ-Lactone
Dandan Lei, Likang Qin, Mei Wang, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3427-3427
Open Access | Times Cited: 5
Gel-sol transition of thermoresponsive poly(vinyl alcohol) solution: Validation of the universal critical scaling relations
Tulika Bhattacharyya, Khushboo Suman, Yogesh M. Joshi
Physics of Fluids (2023) Vol. 35, Iss. 2
Open Access | Times Cited: 4
Controlling the structure of supramolecular fibre formation for benzothiazole based hydrogels with antimicrobial activity against methicillin resistantStaphylococcus aureus
Kira L. F. Hilton, Antonis A. Karamalegkos, Nyasha Allen, et al.
Journal of Materials Chemistry B (2023) Vol. 11, Iss. 17, pp. 3958-3968
Open Access | Times Cited: 4
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
The synergistic gelation of novel Bletilla striata polysaccharide with hyaluronic acid: Characterization, rheology
Dandan Ma, Z. Zhao, Yongqiang Wen, et al.
Food Chemistry (2024) Vol. 467, pp. 142359-142359
Closed Access | Times Cited: 1
Development of a novel rheological method for determining melting properties of gelatin-based gummies
Didem Sözeri Atik, Mehmet Demırci, Ömer Said Toker, et al.
International Journal of Biological Macromolecules (2022) Vol. 209, pp. 385-395
Closed Access | Times Cited: 7
Unlocking Gel-powers: Exploring Rheological Marvels of Acrylamide/Sodium Alginate Double-Network Hydrogels
Shichang Wang, Shutong Du, Saud Hashmi, et al.
(2023)
Open Access | Times Cited: 3
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
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