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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:

Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability
Bifen Chen, Xiujie Zhao, Yongjian Cai, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108413-108413
Closed Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Natural nutraceuticals for enhancing yogurt properties: a review
Ahmed K. Rashwan, Ahmed I. Osman, Wei Chen
Environmental Chemistry Letters (2023) Vol. 21, Iss. 3, pp. 1907-1931
Open Access | Times Cited: 46
A novel set-type yogurt with improved rheological and sensory properties by the sole addition of insoluble soybean fiber
Bifen Chen, Yongjian Cai, Xiujie Zhao, et al.
Food Bioscience (2024) Vol. 58, pp. 103739-103739
Closed Access | Times Cited: 10
Effects of oxidized konjac glucomannan on physicochemical and sensory properties of set-style yoghurt
Yuan Luo, Yao Li, Xiaoli Qin, et al.
International Dairy Journal (2024) Vol. 154, pp. 105909-105909
Closed Access | Times Cited: 7
A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction
Haibin Ren, Baolong Feng, Hong-Yao Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101259-101259
Open Access | Times Cited: 7
Recent advance in the valorization of soy-based by-products: Extraction, modification, interaction and applications in the food industry
Lihua Huang, Yongjian Cai, Fang Fang, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110407-110407
Closed Access | Times Cited: 6
Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt
Paulo Cezar da Cunha Júnior, Carlos A. Pinto, Jorge A. Saraiva, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 257-257
Open Access
Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties
Zhiyong Wu, Yaqing Lin, Zhikun Zeng, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103933-103933
Closed Access
Nanocellulose-chitosan nanocomplex stabilized Pickering emulsions with extremely low internal phase: Stabilization mechanism and application in yogurt
Hongjie Dai, Yuyuan Luo, Xi Zheng, et al.
Food Hydrocolloids (2025), pp. 111088-111088
Closed Access
Incorporation of Various Pea Components in Goat Yogurt: Microstructure and Physicochemical Characteristics
Yang Qin, Shengwen Xie, Shukui Zhou, et al.
LWT (2025), pp. 117432-117432
Open Access
Influence of amyloid fibril length and ionic strength on WPI-based fiber-hydrogel composites: Microstructural, rheological and water holding properties
Hoda Khalesi, Meng Zhao, Cuixia Sun, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109499-109499
Closed Access | Times Cited: 18
Fortification of goat milk yogurts with date palm (Phoenix dactylifera L.) coproducts: Impact on their quality during cold storage
Nuria Muñoz-Tébar, Clara Muñoz-Bas, Manuel Viuda‐Martos, et al.
Food Chemistry (2024) Vol. 454, pp. 139800-139800
Open Access | Times Cited: 5
Physicochemical and antioxidant properties of set-type yogurt supplemented by lyophilized water-soluble Melastoma dodecandrum extract-bearded chitosan-coated nutriosomes
Ahmed K. Rashwan, Naymul Karim, Shiyu Liu, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109311-109311
Closed Access | Times Cited: 13
Influence of micro and nanofibrillated cellulose on sweetened yogurt production and storage
Carolina Neves Cunha, Caroline Barroso dos Anjos Pinto, Maria Esther Sad, et al.
International Dairy Journal (2024) Vol. 155, pp. 105958-105958
Closed Access | Times Cited: 3
Addition of Cyperus esculentus (tiger nut) milk improved the flavor and gelation properties of set yogurt: The main contribution of volatile constituents, starch and proteins
Cheng‐Cheng Liu, Wenyue Li, Caixia Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110212-110212
Closed Access | Times Cited: 3
Yogurt fortified with various protein hydrolysates: Texture and functional properties
Mahmoud Abdel-Hamid, Ahmed M. Hamed, Gavin Walker, et al.
Food Chemistry (2024) Vol. 461, pp. 140861-140861
Open Access | Times Cited: 3
Enhancing yogurt overall quality with enzymatically hydrolyzed cantaloupe rind powder: Effects of the supplement ratio on texture, rheology, stability, phenolic content, and antioxidant activity
Thi Quynh Ngoc Nguyen, Thi Thuy Le, Thi Ho Thanh Dong
AIMS Agriculture and Food (2024) Vol. 9, Iss. 3, pp. 822-841
Open Access | Times Cited: 2
Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream
Junwei Wang, Di Zeng, Ren Yan, et al.
Food Chemistry (2024) Vol. 463, pp. 141272-141272
Closed Access | Times Cited: 2
Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis
Yiqiang Dai, Zhiwen Ge, Zhe Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131306-131306
Closed Access | Times Cited: 1
Effect of enzymatic modified pea peel dietary fibre on syneresis, texture, rheology and microstructural properties of yogurt
Tapasya Kumari, Amit Baran Das, Sankar Chandra Deka
Biomass Conversion and Biorefinery (2023)
Closed Access | Times Cited: 5
Set yogurt incorporated with insoluble dietary fiber maintains non-sedimentation: combined alkaline hydrogen peroxide modification and high-pressure homogenization process
Zhiqiang Song, H Dai, Li-Ying Bo, et al.
LWT (2024) Vol. 206, pp. 116617-116617
Open Access | Times Cited: 1
Preparation and characterization of a new food‐grade Pickering emulsion stabilized by mulberry‐leaf protein nanoparticles
Yingshan Xie, Hongyan Li, Zeyuan Deng, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Stabilizing effect of Leuconostoc mesenteroides Lm10 produced dextran in situ on stirred soy yogurt: Structure-function relationship
Yiqiang Dai, Zhe Wang, Zhongjiang Wang, et al.
Carbohydrate Polymers (2024) Vol. 348, pp. 122948-122948
Closed Access | Times Cited: 1
Jackfruit Seed as a Natural Source for Protein and Mineral Enrichment of Yogurt
Md Akram Hossain, Md. Forshed Dewan, Mir Tuhin Billah, et al.
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-13
Open Access | Times Cited: 3
Influence of modified cassava starch on the physicochemical properties of a fermented soybean beverage
Julián David Rodriguez‐Ruiz, Eduardo Rodríguez Sandoval, M.S. Hernández
Agronomía Colombiana (2023) Vol. 41, Iss. 1, pp. e106936-e106936
Open Access | Times Cited: 2
Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant‐based yogurt
Xiangrong Fan, Xiaoqing Liu, Yaxin Yan, et al.
Journal of Texture Studies (2023) Vol. 55, Iss. 1
Closed Access | Times Cited: 2
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