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:
Improvement of non-fat yogurt gel syneresis by heat-unfolded whey protein isolate/mogrosides complexes: Effect on the structural characterization through simultaneous rheological and FTIR techniques
Qingfeng Ban, Zonghao Liu, Xuan Zhang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109025-109025
Closed Access | Times Cited: 7
Qingfeng Ban, Zonghao Liu, Xuan Zhang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109025-109025
Closed Access | Times Cited: 7
Showing 7 citing articles:
Hydrocolloid application in yogurt: Progress, challenges and future trends
Jianwei Zang, Pin-Jian Xiao, Yuqin Chen, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110069-110069
Closed Access | Times Cited: 7
Jianwei Zang, Pin-Jian Xiao, Yuqin Chen, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110069-110069
Closed Access | Times Cited: 7
Gels stability by improving the hydrophobic region of casein: Effect of the mogrosides on the structure, microstructure, and antioxidant activities in vitro digestive of the casein acid-induced gel
Yingdi Wang, Kun Sun, Yigang Hu, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111070-111070
Closed Access
Yingdi Wang, Kun Sun, Yigang Hu, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111070-111070
Closed Access
Enhancing the texture of fat-free yogurt with Panax ginseng leaf-stem extract and casein: Focusing on their softening effect
Dong Hyun Keum, Hyun Ju Lee, Jung-Gum Ryoo, et al.
Food Chemistry X (2025), pp. 102242-102242
Open Access
Dong Hyun Keum, Hyun Ju Lee, Jung-Gum Ryoo, et al.
Food Chemistry X (2025), pp. 102242-102242
Open Access
The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability
Yumeng Zhang, Juan Zhang, Junhua Shao, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 735-749
Closed Access | Times Cited: 5
Yumeng Zhang, Juan Zhang, Junhua Shao, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 735-749
Closed Access | Times Cited: 5
Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties
Z. Z. Xing, Jiayu Zhang, Fangxiao Lou, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110729-110729
Closed Access | Times Cited: 1
Z. Z. Xing, Jiayu Zhang, Fangxiao Lou, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110729-110729
Closed Access | Times Cited: 1
Improvement of quercetin bioaccessibility by whey protein isolate/D-tagatose conjugates: effect on the structural characterization through simultaneous rheological and FTIR techniques
Feifei Chen, Yao Meng, Yujie Lin, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110738-110738
Closed Access
Feifei Chen, Yao Meng, Yujie Lin, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110738-110738
Closed Access
Insight into structural changes in heat-induced whey protein-fucoidan hydrogel by SR-IR and molecular docking techniques
Huiyu Xiang, Z. Gordon Jiang, Weibing Tao, et al.
Food Research International (2024) Vol. 197, pp. 115222-115222
Closed Access
Huiyu Xiang, Z. Gordon Jiang, Weibing Tao, et al.
Food Research International (2024) Vol. 197, pp. 115222-115222
Closed Access
Gel properties of mung bean protein‑sodium caseinate hybrid yogurt: Physicochemical properties, microstructure, and intermolecular interactions
Junjian Ran, Shuai Pang, Hongfei Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101977-101977
Open Access
Junjian Ran, Shuai Pang, Hongfei Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101977-101977
Open Access
