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:
Caseinomacropeptide influences the functional properties of a whey protein concentrate
Sigrid Svanborg, Anne-Grethe Johansen, Roger K. Abrahamsen, et al.
International Dairy Journal (2016) Vol. 60, pp. 14-23
Closed Access | Times Cited: 16
Sigrid Svanborg, Anne-Grethe Johansen, Roger K. Abrahamsen, et al.
International Dairy Journal (2016) Vol. 60, pp. 14-23
Closed Access | Times Cited: 16
Showing 16 citing articles:
Antihypertensive peptides from whey proteins fermented by lactic acid bacteria
Eric Banan‐Mwine Daliri, Byong H. Lee, Byun‐Jae Park, et al.
Food Science and Biotechnology (2018) Vol. 27, Iss. 6, pp. 1781-1789
Open Access | Times Cited: 66
Eric Banan‐Mwine Daliri, Byong H. Lee, Byun‐Jae Park, et al.
Food Science and Biotechnology (2018) Vol. 27, Iss. 6, pp. 1781-1789
Open Access | Times Cited: 66
Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products
Giovanni Barone, Saeed Rahimi Yazdi, Søren K. Lillevang, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 6, pp. 5616-5640
Closed Access | Times Cited: 35
Giovanni Barone, Saeed Rahimi Yazdi, Søren K. Lillevang, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 6, pp. 5616-5640
Closed Access | Times Cited: 35
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
Foaming and air-water interfacial properties of camel milk proteins compared to bovine milk proteins
Roua Lajnaf, Laetitia Picart‐Palmade, Hamadi Attia, et al.
Food Hydrocolloids (2021) Vol. 126, pp. 107470-107470
Open Access | Times Cited: 26
Roua Lajnaf, Laetitia Picart‐Palmade, Hamadi Attia, et al.
Food Hydrocolloids (2021) Vol. 126, pp. 107470-107470
Open Access | Times Cited: 26
Influence of chaperone-like activity of caseinomacropeptide on the gelation behaviour of whey proteins at pH 6.4 and 7.2.
Sophie J. Gaspard, Prateek Sharma, Ciarán Fitzgerald, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106249-106249
Open Access | Times Cited: 20
Sophie J. Gaspard, Prateek Sharma, Ciarán Fitzgerald, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106249-106249
Open Access | Times Cited: 20
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
Protein fractionation by microfiltration of goat milk: Influence on proteolysis, metabolites and sensory characteristics of cheeses produced throughout lactation.
Beate Bjørgan, Siv Skeie, Paula Varela, et al.
International Dairy Journal (2024), pp. 106110-106110
Open Access | Times Cited: 1
Beate Bjørgan, Siv Skeie, Paula Varela, et al.
International Dairy Journal (2024), pp. 106110-106110
Open Access | Times Cited: 1
Separation of Bioactive Whey Proteins and Peptides
M. H. Abd El‐Salam, Safinaz El‐Shibiny
Elsevier eBooks (2017), pp. 463-494
Closed Access | Times Cited: 12
M. H. Abd El‐Salam, Safinaz El‐Shibiny
Elsevier eBooks (2017), pp. 463-494
Closed Access | Times Cited: 12
Modifying whey protein concentrate/isolate by heating in the presence of cysteine
Christina Streicher, Nguyen H.A. Nguyen, Skelte G. Anema
International Dairy Journal (2020) Vol. 105, pp. 104675-104675
Closed Access | Times Cited: 10
Christina Streicher, Nguyen H.A. Nguyen, Skelte G. Anema
International Dairy Journal (2020) Vol. 105, pp. 104675-104675
Closed Access | Times Cited: 10
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
Set-style yoghurts made from goat milk bases fortified with whey protein concentrates
Evangelia Zoidou, Sofia Theodorou, Ekaterini Moschopoulou, et al.
Journal of Dairy Research (2019) Vol. 86, Iss. 3, pp. 361-367
Closed Access | Times Cited: 7
Evangelia Zoidou, Sofia Theodorou, Ekaterini Moschopoulou, et al.
Journal of Dairy Research (2019) Vol. 86, Iss. 3, pp. 361-367
Closed Access | Times Cited: 7
Ultrafiltration of skim milk microfiltration permeate
Dmitriy Mamay, S.P. Babenyshev, Angelina Mamay, et al.
BIO Web of Conferences (2024) Vol. 116, pp. 02015-02015
Open Access
Dmitriy Mamay, S.P. Babenyshev, Angelina Mamay, et al.
BIO Web of Conferences (2024) Vol. 116, pp. 02015-02015
Open Access
Pre-Treatment of Cheese-Milk
Thom Huppertz, Eva‐Maria Düsterhöft, Wim Engels
Elsevier eBooks (2017)
Closed Access | Times Cited: 2
Thom Huppertz, Eva‐Maria Düsterhöft, Wim Engels
Elsevier eBooks (2017)
Closed Access | Times Cited: 2
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
Quantification of bovine α-lactalbumin in infant milk formula using LC-MS
Anne J. Kleinnijenhuis, Martine P. van Gool, Frédérique L. van Holthoon, et al.
International Dairy Journal (2020) Vol. 113, pp. 104899-104899
Closed Access | Times Cited: 2
Anne J. Kleinnijenhuis, Martine P. van Gool, Frédérique L. van Holthoon, et al.
International Dairy Journal (2020) Vol. 113, pp. 104899-104899
Closed Access | Times Cited: 2
Milk and Other Glycosidases
Anne Vuholm Sunds, Søren Nielsen, Lotte Bach Larsen, et al.
Food engineering series (2021), pp. 163-180
Closed Access
Anne Vuholm Sunds, Søren Nielsen, Lotte Bach Larsen, et al.
Food engineering series (2021), pp. 163-180
Closed Access
