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:
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
Dylan Limit, Luke Austin, Prabhasha Wickramaarachchi, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109317-109317
Closed Access | Times Cited: 7
Showing 7 citing articles:
Evaluation of the effect of sesame (Sesamum Indicum L.) protein isolates on the bromatological, textural, and microstructural properties of fresh cheese
Diofanor Acevedo-Correa, Jhon Eduardo Rodríguez-Meza, Carmen Molinares-Brito, et al.
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100691-100691
Open Access
Diofanor Acevedo-Correa, Jhon Eduardo Rodríguez-Meza, Carmen Molinares-Brito, et al.
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100691-100691
Open Access
Mechanism of microparticulated whey protein replacing milk fat during the production stages of renneted casein gel
Ran Meng, Ran Feng, Ruowen Fu, et al.
Food Hydrocolloids (2025), pp. 111248-111248
Closed Access
Ran Meng, Ran Feng, Ruowen Fu, et al.
Food Hydrocolloids (2025), pp. 111248-111248
Closed Access
Physicochemical, microbiological, flavor and structural aspects of commercial spreadable fresh cheeses with differing fat content.
Milena Aldana Solís, Claudia Inés Vénica, Daniela Marta Gugliemotti, et al.
Journal of Food Composition and Analysis (2025), pp. 107533-107533
Closed Access
Milena Aldana Solís, Claudia Inés Vénica, Daniela Marta Gugliemotti, et al.
Journal of Food Composition and Analysis (2025), pp. 107533-107533
Closed Access
Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties
Anastasiia A Ushkalova, Ru Zhao, Yu Jiong Gu, et al.
Journal of Dairy Science (2025)
Open Access
Anastasiia A Ushkalova, Ru Zhao, Yu Jiong Gu, et al.
Journal of Dairy Science (2025)
Open Access
Effect of β-sitosterol and oil phase on gel properties, microstructure and sensory characteristics of pea protein/carrageenan emulsion gels as solid fat substitutes
Wenbo Hou, Jie Long, Caimeng Zhang, et al.
Food Hydrocolloids (2024), pp. 110751-110751
Closed Access | Times Cited: 1
Wenbo Hou, Jie Long, Caimeng Zhang, et al.
Food Hydrocolloids (2024), pp. 110751-110751
Closed Access | Times Cited: 1
Modulation of cream cheese physicochemical and functional properties with ultrafiltration and calcium reduction
Qihui Wu, Lydia Ong, Ane Aldalur, et al.
Food Chemistry (2024) Vol. 457, pp. 140010-140010
Open Access
Qihui Wu, Lydia Ong, Ane Aldalur, et al.
Food Chemistry (2024) Vol. 457, pp. 140010-140010
Open Access
Effect of jujube pulp on the quality of cream cheese product during storage
Bingshou Wang, Xiuli Ma, Fang Wang, et al.
Journal of Dairy Science (2024) Vol. 108, Iss. 3, pp. 2293-2302
Open Access
Bingshou Wang, Xiuli Ma, Fang Wang, et al.
Journal of Dairy Science (2024) Vol. 108, Iss. 3, pp. 2293-2302
Open Access
