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:
Sensory properties of foods functionalised with milk proteins
Andrea Balivo, Giulia d’Errico, Alessandro Genovese
Food Hydrocolloids (2023) Vol. 147, pp. 109301-109301
Open Access | Times Cited: 8
Andrea Balivo, Giulia d’Errico, Alessandro Genovese
Food Hydrocolloids (2023) Vol. 147, pp. 109301-109301
Open Access | Times Cited: 8
Showing 8 citing articles:
A review of casein phosphopeptides: From enrichment identification to biological properties
Yumeng Zhang, Yangze Guo, Chengxi Jiang, et al.
Food Bioscience (2024) Vol. 59, pp. 104217-104217
Closed Access | Times Cited: 7
Yumeng Zhang, Yangze Guo, Chengxi Jiang, et al.
Food Bioscience (2024) Vol. 59, pp. 104217-104217
Closed Access | Times Cited: 7
Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry
Alessandro Genovese
Applied Sciences (2023) Vol. 13, Iss. 22, pp. 12402-12402
Open Access | Times Cited: 2
Alessandro Genovese
Applied Sciences (2023) Vol. 13, Iss. 22, pp. 12402-12402
Open Access | Times Cited: 2
In vitro assessment of addition of soy protein isolate on milk protein digestion and conformational behaviour
Qiaoya Mo, Qian Yang, Yingyi Mao, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 916-929
Closed Access
Qiaoya Mo, Qian Yang, Yingyi Mao, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 3, pp. 916-929
Closed Access
The use of xanthan gum in a milk-containing ice cream with the whey protein microparticulate
Anna Landikhovskaya, А. А. Творогова, S.E. Kochneva
Food systems (2024) Vol. 7, Iss. 2, pp. 182-187
Open Access
Anna Landikhovskaya, А. А. Творогова, S.E. Kochneva
Food systems (2024) Vol. 7, Iss. 2, pp. 182-187
Open Access
Phosphopeptides of casein: potential nutraceuticals
Mohan Li, Yumeng Zhang, Aijun Xie, et al.
Elsevier eBooks (2024), pp. 355-361
Closed Access
Mohan Li, Yumeng Zhang, Aijun Xie, et al.
Elsevier eBooks (2024), pp. 355-361
Closed Access
Structural and functional properties of lactoferrin modified with carboxymethyl chitosan: Physical mixing and transglutaminase glycosylation
Wen Jiang, Chuqing Wang, S.W. Zhai, et al.
International Journal of Biological Macromolecules (2024), pp. 136862-136862
Closed Access
Wen Jiang, Chuqing Wang, S.W. Zhai, et al.
International Journal of Biological Macromolecules (2024), pp. 136862-136862
Closed Access
Effect of Malvaviscus arboreus Flower and Leaf Extract on the Functional, Antioxidant, Rheological, Textural, and Sensory Properties of Goat Yogurt
Edson Pontes, Vanessa Viera, Gezaíldo Santos Silva, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3942-3942
Open Access
Edson Pontes, Vanessa Viera, Gezaíldo Santos Silva, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3942-3942
Open Access
Whipped chickpea aquafaba as a fat replacer in ice cream: Effect on sensory and physicochemical properties
Andrea Balivo, Giulia d’Errico, Alessandro Genovese
Journal of Food Science (2024)
Closed Access
Andrea Balivo, Giulia d’Errico, Alessandro Genovese
Journal of Food Science (2024)
Closed Access
