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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:

In vitro digestion of tofu with different textures using an artificial gastric digestive system
Mapeizhan Lou, Christos Ritzoulis, Jing Liu, et al.
Food Research International (2022) Vol. 157, pp. 111458-111458
Closed Access | Times Cited: 17

Showing 17 citing articles:

Understanding the mechanism of high viscosity food delaying gastric emptying
Weilin Liu, Weiping Jin, Peter J. Wilde, et al.
Food & Function (2024) Vol. 15, Iss. 10, pp. 5382-5396
Closed Access | Times Cited: 6
Ultrasound-induced yield increase of yuba (protein-lipid film from soybean milk) and changes in structural, physicochemical, and digestive properties during film-peeling process
Jiyan Wang, Feng Tan, Hongchen Su, et al.
Journal of Food Composition and Analysis (2024) Vol. 132, pp. 106341-106341
Closed Access | Times Cited: 6
Effect of oligosaccharides as lyoprotectants on the stability of curcumin-loaded nanoliposomes during lyophilization
Hanyun Jiang, Yanping Wang, Xiankang Xu, et al.
Food Chemistry (2023) Vol. 410, pp. 135436-135436
Closed Access | Times Cited: 14
Prediction of resilience and cohesion of deep-fried tofu by ultrasonic detection and LightGBM regression
Lilei Xuan, Zitao Lin, Jing Liang, et al.
Food Control (2023) Vol. 154, pp. 110009-110009
Closed Access | Times Cited: 14
Acid-induced pea protein gels pretreated with media milling: Gelling properties and the formation mechanism
Changhong Li, Taotao Dai, Deyu Jiang, et al.
Food Chemistry (2024) Vol. 449, pp. 139110-139110
Open Access | Times Cited: 5
Impact of food viscosity on in vitro gastric emptying using dynamic and semi-dynamic models
Yangyi Jin, Peter J. Wilde, Chenping Li, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108410-108410
Closed Access | Times Cited: 20
Impact of mechanical and bolus properties on static and dynamic in vitro gastric protein digestion of plant-based meat analogues
Dan Liu, Anja E.M. Janssen, Paul A.M. Smeets, et al.
Food Research International (2025) Vol. 209, pp. 116290-116290
Closed Access
Effect of soybean process by products (okara) incorporation on the quality and physicochemical properties of tofu
Meng Qi, Christos Ritzoulis, Ruijie Wang, et al.
Food Structure (2025), pp. 100428-100428
Closed Access
A Review on In Vitro Evaluation of Chemical and Physical Digestion for Controlling Gastric Digestion of Food
Hiroyuki Kozu, Isao Kobayashi, Sosaku Ichikawa
Foods (2025) Vol. 14, Iss. 8, pp. 1435-1435
Open Access
Calcium-induced pea protein gels: Effect of structure on in-vitro protein digestibility and calcium bioaccessibility
Wenbo Ren, S.H.E. Verkempinck, Deniz Z. Gunes, et al.
Food Hydrocolloids (2025), pp. 111478-111478
Closed Access
Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant
Wenyi Shi, Tingting Zhang, Hexiang Xie, et al.
Food Chemistry (2024) Vol. 450, pp. 138984-138984
Closed Access | Times Cited: 3
Structure changes and carotenoids release of tomato during in vitro dynamic digestion: Effect of heating and oil addition
Weining Cui, Zixuan Jin, Jianzhong Han, et al.
Food Chemistry (2024) Vol. 464, pp. 141934-141934
Closed Access | Times Cited: 3
Interplay between microstructure, mechanical properties, macrostructure breakdown and in vitro gastric digestion of whey protein gels
Dan Liu, Anja E.M. Janssen, Paul A.M. Smeets, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109352-109352
Open Access | Times Cited: 7
Effects of Matrix Structure on Protein Digestibility and Antioxidant Property of Different Soybean Curds During In Vitro Digestion
Feifei Hu, Lin Wang, Loraine Bainto-Ancheta, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 13, pp. 7364-7373
Closed Access | Times Cited: 2
Effect of chewing ability on in vivo oral digestive characteristics and in vitro gastrointestinal starch hydrolysis of three different types of cooked rice
Hui Yang, Yingying Hou, Yujie Pan, et al.
Food & Function (2023) Vol. 14, Iss. 20, pp. 9324-9336
Closed Access | Times Cited: 5
The Preparation of W/O/W High-Internal-Phase Emulsions as Coagulants for Tofu: The Effect of the Addition of Soy Protein Isolate in the Internal Water Phase
Yongquan Wang, Xuanbo Liu, Qiang Zhang
Foods (2024) Vol. 13, Iss. 17, pp. 2748-2748
Open Access | Times Cited: 1
Effects of Sodium Alginate on the Physical Properties and Storage Stability of Freeze-Dried Tofu Coagulated with Crab Shell Extract
Ga-Yang Lee, Min‐Jeong Jung, Byoung‐Mok Kim, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 74-74
Open Access | Times Cited: 2
Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria
Tianran Hui, Ting Tang, Xuan Gu, et al.
Molecules (2022) Vol. 27, Iss. 19, pp. 6202-6202
Open Access | Times Cited: 4
Development details of an Artificial Gastric Digestive System (AGDS) and analysis of model food disintegration and degradation
Weilin Liu, Tingting Zhang, Yangyi Jin, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1738-1749
Closed Access
Effect of sterilization methods on quality and storage characteristics of tofu fermented by lactic acid bacteria
Yang Liu, Huifang Liu, Jia Hao, et al.
Grain & Oil Science and Technology (2024)
Open Access
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