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:
Self-assembly of caseinomacropeptide as a potential key mechanism in the formation of visible storage induced aggregates in acidic whey protein isolate dispersions
Nanna Stengaard Villumsen, Hanne Bak Jensen, Thao T. Le, et al.
International Dairy Journal (2015) Vol. 49, pp. 8-15
Closed Access | Times Cited: 17
Nanna Stengaard Villumsen, Hanne Bak Jensen, Thao T. Le, et al.
International Dairy Journal (2015) Vol. 49, pp. 8-15
Closed Access | Times Cited: 17
Showing 17 citing articles:
Influence of thermal processing on the physicochemical properties of bovine lactoferrin
David Goulding, Jonathan O’Regan, Lionel Bovetto, et al.
International Dairy Journal (2021) Vol. 119, pp. 105001-105001
Closed Access | Times Cited: 32
David Goulding, Jonathan O’Regan, Lionel Bovetto, et al.
International Dairy Journal (2021) Vol. 119, pp. 105001-105001
Closed Access | Times Cited: 32
Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation
Sophie J. Gaspard, Mark A.E. Auty, Alan L. Kelly, et al.
International Dairy Journal (2017) Vol. 73, pp. 98-108
Open Access | Times Cited: 35
Sophie J. Gaspard, Mark A.E. Auty, Alan L. Kelly, et al.
International Dairy Journal (2017) Vol. 73, pp. 98-108
Open Access | Times Cited: 35
The effect of direct and indirect heat treatment on the attributes of whey protein beverages
Clodagh M. Kelleher, James A. O’Mahony, Alan L. Kelly, et al.
International Dairy Journal (2018) Vol. 85, pp. 144-152
Open Access | Times Cited: 34
Clodagh M. Kelleher, James A. O’Mahony, Alan L. Kelly, et al.
International Dairy Journal (2018) Vol. 85, pp. 144-152
Open Access | Times Cited: 34
Chemical composition, protein profile and physicochemical properties of whey protein concentrate ingredients enriched in α-lactalbumin
Giovanni Barone, Cian Moloney, Jonathan O’Regan, et al.
Journal of Food Composition and Analysis (2020) Vol. 92, pp. 103546-103546
Open Access | Times Cited: 29
Giovanni Barone, Cian Moloney, Jonathan O’Regan, et al.
Journal of Food Composition and Analysis (2020) Vol. 92, pp. 103546-103546
Open Access | Times Cited: 29
Using proteomics to characterise storage-induced aggregates in acidic whey protein isolate drinks
Thao T. Le, Søren Nielsen, Nanna Stengaard Villumsen, et al.
International Dairy Journal (2016) Vol. 60, pp. 39-46
Closed Access | Times Cited: 28
Thao T. Le, Søren Nielsen, Nanna Stengaard Villumsen, et al.
International Dairy Journal (2016) Vol. 60, pp. 39-46
Closed Access | Times Cited: 28
Whey protein fouling prediction in plate heat exchanger by combining dynamic modelling, dimensional analysis, and symbolic regression
Sakhr Alhuthali, Guillaume Delaplace, Sandro Macchietto, et al.
Food and Bioproducts Processing (2022) Vol. 134, pp. 163-180
Open Access | Times Cited: 12
Sakhr Alhuthali, Guillaume Delaplace, Sandro Macchietto, et al.
Food and Bioproducts Processing (2022) Vol. 134, pp. 163-180
Open Access | Times Cited: 12
It All Starts with a Sandwich: Identification of Sialidases with Trans-Glycosylation Activity
Rune Thorbjørn Nordvang, Christian Nyffenegger, Jesper Holck, et al.
PLoS ONE (2016) Vol. 11, Iss. 7, pp. e0158434-e0158434
Open Access | Times Cited: 19
Rune Thorbjørn Nordvang, Christian Nyffenegger, Jesper Holck, et al.
PLoS ONE (2016) Vol. 11, Iss. 7, pp. e0158434-e0158434
Open Access | Times Cited: 19
Short communication: Application of proteomics for characterization of caseinomacropeptide isoforms before and after desialidation
Anne Vuholm Sunds, Nina Aagaard Poulsen, Lotte Bach Larsen
Journal of Dairy Science (2019) Vol. 102, Iss. 10, pp. 8696-8703
Open Access | Times Cited: 12
Anne Vuholm Sunds, Nina Aagaard Poulsen, Lotte Bach Larsen
Journal of Dairy Science (2019) Vol. 102, Iss. 10, pp. 8696-8703
Open Access | Times Cited: 12
The effect of UHT processing and storage on milk proteins
Hilton C. Deeth
Elsevier eBooks (2020), pp. 385-421
Closed Access | Times Cited: 10
Hilton C. Deeth
Elsevier eBooks (2020), pp. 385-421
Closed Access | Times Cited: 10
Biological, functional and nutritional properties of caseinomacropeptide from sweet whey
Atefeh Karimidastjerd, Zehra Gulsunoglu‐Konuskan
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 20, pp. 4261-4273
Closed Access | Times Cited: 9
Atefeh Karimidastjerd, Zehra Gulsunoglu‐Konuskan
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 20, pp. 4261-4273
Closed Access | Times Cited: 9
Study into collagen hydrolyzate applicability as a structure forming agent
Nadya Dzyuba, I. Bilenka, Anna Palvashova, et al.
Eastern-European Journal of Enterprise Technologies (2017) Vol. 5, Iss. 11 (89), pp. 10-17
Open Access | Times Cited: 8
Nadya Dzyuba, I. Bilenka, Anna Palvashova, et al.
Eastern-European Journal of Enterprise Technologies (2017) Vol. 5, Iss. 11 (89), pp. 10-17
Open Access | Times Cited: 8
Influence of desialylation of caseinomacropeptide on the denaturation and aggregation of whey proteins
Sophie J. Gaspard, Anne Vuholm Sunds, Lotte Bach Larsen, et al.
Journal of Dairy Science (2020) Vol. 103, Iss. 6, pp. 4975-4990
Open Access | Times Cited: 8
Sophie J. Gaspard, Anne Vuholm Sunds, Lotte Bach Larsen, et al.
Journal of Dairy Science (2020) Vol. 103, Iss. 6, pp. 4975-4990
Open Access | Times Cited: 8
Influence of calcium and sodium chloride on caseinomacropeptide self-assembly and flow behaviour at neutral pH
Karina G. Loria, Ana M.R. Pilosof, María E. Farías
LWT (2018) Vol. 98, pp. 598-605
Open Access | Times Cited: 7
Karina G. Loria, Ana M.R. Pilosof, María E. Farías
LWT (2018) Vol. 98, pp. 598-605
Open Access | Times Cited: 7
Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature
Karina G. Loria, Jimena C. Aragón, Sofía M. Torregiani, et al.
LWT (2018) Vol. 93, pp. 243-248
Open Access | Times Cited: 5
Karina G. Loria, Jimena C. Aragón, Sofía M. Torregiani, et al.
LWT (2018) Vol. 93, pp. 243-248
Open Access | Times Cited: 5
Rheological and microstructural characterisation of heat-induced whey protein isolate gels affected by the addition of caseinomacropeptide
Paula Vieira Guedes, Rilton Alves de Freitas, Célia Regina C. Franco, et al.
Journal of Dairy Research (2022) Vol. 89, Iss. 1, pp. 109-116
Closed Access | Times Cited: 2
Paula Vieira Guedes, Rilton Alves de Freitas, Célia Regina C. Franco, et al.
Journal of Dairy Research (2022) Vol. 89, Iss. 1, pp. 109-116
Closed Access | Times Cited: 2
The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation
Bernard M. Corrigan, James A. O’Mahony, Mark A. Fenelon
Journal of Dairy Science (2023) Vol. 106, Iss. 12, pp. 8299-8311
Open Access
Bernard M. Corrigan, James A. O’Mahony, Mark A. Fenelon
Journal of Dairy Science (2023) Vol. 106, Iss. 12, pp. 8299-8311
Open Access
