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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:

The effect of lactose and its isomerization product lactulose on functional and structural properties of glycated casein
Yiru Kong, Qi Dong, Ziyin Yu, et al.
Food Research International (2023) Vol. 168, pp. 112683-112683
Closed Access | Times Cited: 10

Showing 10 citing articles:

Analysis of volatiles and α-dicarbonyl compounds in Maillard reaction products derived from 2′-fucosyllactose and amino acids
Junghyun Ahn, Eunyeong Choi, Kwang‐Geun Lee
Food Research International (2025) Vol. 205, pp. 115975-115975
Closed Access | Times Cited: 1
Effects of enzymatic hydrolysis combined with glycation on the emulsification characteristics and emulsion stability of peanut protein isolate
Meiyue Wang, Guanhao Bu, Tingwei Zhu, et al.
Food Research International (2024) Vol. 192, pp. 114722-114722
Closed Access | Times Cited: 6
Production of lactulose from lactose in subcritical buffer solution
Kenta Hashimoto, Shuji Adachi, Yoshiyuki Watanabe
Process Biochemistry (2024) Vol. 139, pp. 51-57
Closed Access | Times Cited: 4
Effect of the glycosylation of tilapia proteins on the simulated in vitro digestive properties in the elderly
Zhen F. Fu, Huan Xiang, Hao Shuxian, et al.
Food Bioscience (2025), pp. 106702-106702
Closed Access
The Shelf Life of Milk—A Novel Concept for the Identification of Marker Peptides Using Multivariate Analysis
Lisa‐Carina Class, Gesine Kuhnen, Kim Lara Hanisch, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 831-831
Open Access | Times Cited: 3
Changes in whey protein produced by different sterilization processes and lactose content: Effects on glycosylation degree and whey protein structure
Jiaxin Zhang, Wen Tu, Yu Shen, et al.
Food Bioscience (2024) Vol. 62, pp. 105040-105040
Closed Access | Times Cited: 3
The binding mechanism of oat phenolic acid to whey protein and its inhibition mechanism against AGEs as revealed using spectroscopy, chromatography and molecular docking
Lezhen Dong, Yunzhen Zhang, Ying Li, et al.
Food & Function (2023) Vol. 14, Iss. 22, pp. 10221-10231
Closed Access | Times Cited: 8
Recent advances, challenges and functional applications of protein glycosylation modification in food industry
Shunyang Hu, Bangxu Wang, Rumei Zeng, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4403-4419
Closed Access | Times Cited: 2
Cyclic Continuous Glycation Enhanced Dispersibility of Myofibrillar Protein: Reaction Efficiency and Sites Modification
Jiale Chai, Xue Zhao, Weiyi Zhang, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 1
Testing AI Predictions that Hyperglycemia-Induced Non-Enzymatic Glycation of Immune System Proteins Impairs Diabetic Immunity
Thomas Turkette, Andrew Decker, Robert Root‐Bernstein
Deleted Journal (2024) Vol. 1, pp. 100015-100015
Open Access
Comparison of casein glycations induced by lactose and lactulose
Yixiao Shen, Yiru Kong, Qi Dong, et al.
International Journal of Dairy Technology (2024)
Closed Access
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