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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:

Foaming and air-water interfacial properties of camel milk proteins compared to bovine milk proteins
Roua Lajnaf, Laetitia Picart‐Palmade, Hamadi Attia, et al.
Food Hydrocolloids (2021) Vol. 126, pp. 107470-107470
Open Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Cow's milk alternatives for children with cow's milk protein allergy - Review of health benefits and risks of allergic reaction
Roua Lajnaf, S. Feki, Salma Ben Ameur, et al.
International Dairy Journal (2023) Vol. 141, pp. 105624-105624
Closed Access | Times Cited: 29
Enzymatic construction Au NPs-rGO based MIP electrochemical sensor for adulteration detection of bovine-derived allergen in camel milk
Fanxing Meng, Mengjiao Duan, Wanfeng Wu, et al.
Food Chemistry (2023) Vol. 436, pp. 137638-137638
Closed Access | Times Cited: 24
Recent advances in selective allergies to mammalian milk proteins not associated with Cow's Milk Proteins Allergy
Roua Lajnaf, S. Feki, Salma Ben Ameur, et al.
Food and Chemical Toxicology (2023) Vol. 178, pp. 113929-113929
Closed Access | Times Cited: 19
Effect of heat treatments on camel milk proteins – A review
Huda Mohamed, Mutamed Ayyash, Afaf Kamal‐Eldin
International Dairy Journal (2022) Vol. 133, pp. 105404-105404
Closed Access | Times Cited: 25
Characterization of sodium caseinate derived from various sources: Unraveling the relationship between structure and functional properties
Qingyan Hu, Lihua Huang, Junwei Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104570-104570
Closed Access | Times Cited: 5
Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional Properties
Gan Hu, Jiemin Zhang, Qi Wang, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2724-2724
Open Access | Times Cited: 22
Classification of surfactants and admixtures for producing stable aqueous foam
Shubham Raj, K. Ramamurthy
Advances in Colloid and Interface Science (2024) Vol. 331, pp. 103234-103234
Closed Access | Times Cited: 4
Efficacy, physicochemical and processing properties of oat peptides prepared via ultrasonication-assisted organic acid hydrolysis
Bing Yan, Rui Ge, Mengru Yu, et al.
International Journal of Biological Macromolecules (2025) Vol. 305, pp. 141181-141181
Closed Access
Production and utilization of non-covalent dairy-based proteins complexed with date palm leave polyphenols for improving curcumin stability
Waqas N. Baba, Raghad Abdelrahman, Sajid Maqsood
Food Bioscience (2023) Vol. 53, pp. 102690-102690
Closed Access | Times Cited: 10
Technological properties and biological activities of camel α-lactalbumin – A review
Roua Lajnaf, Hamadi Attia, Mohamed Ali Ayadi
International Dairy Journal (2022) Vol. 139, pp. 105563-105563
Open Access | Times Cited: 15
Effects of low‐frequency magnetic field on solubility, structural and functional properties of soy 11S globulin
Zhuangli Kang, Peng‐Lei Yao, Jing‐jie Xie, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 5944-5954
Closed Access | Times Cited: 2
Omics approaches for the authentication of camel milk
Omar Ait El Alia, Salah Chaji, Zakariae Hajri, et al.
International Dairy Journal (2024) Vol. 161, pp. 106131-106131
Closed Access | Times Cited: 2
Invited review: Camel milk and gut health—Understanding digestibility and the effect on gut microbiota
Abdelmoneim H. Ali, Siqi Li, Shao‐Quan Liu, et al.
Journal of Dairy Science (2023) Vol. 107, Iss. 5, pp. 2573-2585
Open Access | Times Cited: 6
Chemistry of Camel Milk Proteins in Food Processing
Roua Lajnaf, Hamadi Attia, Mohamed Ali Ayadi
IntechOpen eBooks (2023)
Open Access | Times Cited: 4
Exploring Functionality Gain for (Recombinant) β-Lactoglobulin Through Production and Processing Interventions
Loes J.G. Hoppenreijs, Sarah E. Brune, Rebekka Biedendieck, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 4897-4914
Open Access | Times Cited: 1
Enhancing casein micelle dissociation in diluted skim milk systems using combined processing techniques
Danielle Stroinski, Karin Petersen, Grace L. Voronin
Journal of Dairy Science (2024) Vol. 107, Iss. 9, pp. 6658-6670
Open Access | Times Cited: 1
Effect of casein genetic variants and glycosylation on bovine milk foaming properties
Barana Hewa Nadugala, Graham Hepworth, Nuwan R. Vithanage, et al.
International Journal of Dairy Technology (2024)
Open Access | Times Cited: 1
Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review
Yuqi Ji, Mayumi Silva, Ruohui Lin, et al.
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3816-3846
Open Access | Times Cited: 1
Dilational rheological properties of 2, 5-dialkyl benzene sulfonates at air-water and decane-water interfaces
Qin Jiang, Luopeng Xu, Lili Wang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2022) Vol. 653, pp. 130035-130035
Closed Access | Times Cited: 5
The foaming properties of sweet potato protein hydrolysates produced by Alcalase and Ficin
Jingrong Gao, Zhong‐Sheng Tang, Shan He, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 8, pp. 4157-4163
Closed Access | Times Cited: 2
A review of camel β-casein: from purification processes, to bioactivity and techno-functionality
Roua Lajnaf, Hamadi Attia, Mohamed Ali Ayadi
Food Bioscience (2024) Vol. 62, pp. 105060-105060
Closed Access
Predicting variable-length ACE inhibitory peptides based on graph convolutional network
Yue Rong, Baolong Feng, Xiao‐Shuang Cai, et al.
International Journal of Biological Macromolecules (2024), pp. 137060-137060
Closed Access
Enhancing the strength and transparency of egg white gels: mechanistic insights into the role of sodium decanoate
Yang Du, Xuan Yao, Qianying Ding, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240091-9240091
Open Access
Probiotic dairy dessert from camel milk – A review
Kianoush Khosravi‐Darani, Mahshid Jahadi, Abhishek Dutt Tripathi, et al.
Indian Journal of Dairy Science (2023) Vol. 76, Iss. 3, pp. 203-215
Open Access | Times Cited: 1
Pendant Drop Tensiometer: A Valuable Tool for the Characterization of the Foaming Properties and the Interfacial Behavior of Protein Solutions.
Roua LAJNAF, Hamadi Attia, Mohamed Ali AYADI
MedPress Nutrition & Food Sciences (2022) Vol. 1, Iss. 1
Open Access | Times Cited: 2
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