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:
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
Showing 1-25 of 35 citing articles:
Food protein aggregation and its application
Zongshuai Zhu, Anthony Pius Bassey, Yaqi Cao, et al.
Food Research International (2022) Vol. 160, pp. 111725-111725
Closed Access | Times Cited: 87
Zongshuai Zhu, Anthony Pius Bassey, Yaqi Cao, et al.
Food Research International (2022) Vol. 160, pp. 111725-111725
Closed Access | Times Cited: 87
Whey valorization: current options and future scenario – a critical review
Anil Panghal, Rakesh Patidar, Sundeep Jaglan, et al.
Nutrition & Food Science (2018) Vol. 48, Iss. 3, pp. 520-535
Closed Access | Times Cited: 88
Anil Panghal, Rakesh Patidar, Sundeep Jaglan, et al.
Nutrition & Food Science (2018) Vol. 48, Iss. 3, pp. 520-535
Closed Access | Times Cited: 88
Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment
Guanchen Liu, Christina Carøe, Zihan Qin, et al.
LWT (2020) Vol. 127, pp. 109370-109370
Closed Access | Times Cited: 62
Guanchen Liu, Christina Carøe, Zihan Qin, et al.
LWT (2020) Vol. 127, pp. 109370-109370
Closed Access | Times Cited: 62
The Effect of Heat Treatment on Cow’s Milk Protein Profiles
Jozef Čurlej, Peter Zajác, Jozef Čapla, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 1023-1023
Open Access | Times Cited: 29
Jozef Čurlej, Peter Zajác, Jozef Čapla, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 1023-1023
Open Access | Times Cited: 29
Comparative proteomics of goat milk during heated processing
Di Chen, Xiangying Li, Xuan Zhao, et al.
Food Chemistry (2018) Vol. 275, pp. 504-514
Closed Access | Times Cited: 58
Di Chen, Xiangying Li, Xuan Zhao, et al.
Food Chemistry (2018) Vol. 275, pp. 504-514
Closed Access | Times Cited: 58
Formation And Structural Characterization Of Particles in Post–Heating Fermented Milk
Fei Gao, Xueying Mao, Sijia Song, et al.
(2025)
Closed Access
Fei Gao, Xueying Mao, Sijia Song, et al.
(2025)
Closed Access
Thermal Denaturation, Aggregation, and Methods of Prevention
Heni Wijayanti, André Brodkorb, Sean A. Hogan, et al.
Elsevier eBooks (2018), pp. 185-247
Closed Access | Times Cited: 34
Heni Wijayanti, André Brodkorb, Sean A. Hogan, et al.
Elsevier eBooks (2018), pp. 185-247
Closed Access | Times Cited: 34
Effects of calcium chelation on the neutralization of milk protein isolate and casein micelle reassembling
Shaozong Wu, John J. Fitzpatrick, Kevin Cronin, et al.
Food Chemistry (2020) Vol. 332, pp. 127440-127440
Closed Access | Times Cited: 26
Shaozong Wu, John J. Fitzpatrick, Kevin Cronin, et al.
Food Chemistry (2020) Vol. 332, pp. 127440-127440
Closed Access | Times Cited: 26
Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk
Jianfeng Wu, Hao Li, Qurrotul A’yun, et al.
Trends in Food Science & Technology (2021) Vol. 108, pp. 287-296
Closed Access | Times Cited: 23
Jianfeng Wu, Hao Li, Qurrotul A’yun, et al.
Trends in Food Science & Technology (2021) Vol. 108, pp. 287-296
Closed Access | Times Cited: 23
Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence
Mohammadreza Khalesi, Richard J. Fitzgerald
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 25, pp. 6973-6989
Closed Access | Times Cited: 23
Mohammadreza Khalesi, Richard J. Fitzgerald
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 25, pp. 6973-6989
Closed Access | Times Cited: 23
Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure
Md Asaduzzaman, Md. Sultan Mahomud, Mohammod Enamul Haque
International Journal of Food Science (2021) Vol. 2021, pp. 1-10
Open Access | Times Cited: 23
Md Asaduzzaman, Md. Sultan Mahomud, Mohammod Enamul Haque
International Journal of Food Science (2021) Vol. 2021, pp. 1-10
Open Access | Times Cited: 23
Atmospheric Cold Plasma-Induced Changes in Milk Proteins
Shruti Sharma, Himanshu Prabhakar, Rakesh K. Singh
Food and Bioprocess Technology (2022) Vol. 15, Iss. 12, pp. 2737-2748
Closed Access | Times Cited: 15
Shruti Sharma, Himanshu Prabhakar, Rakesh K. Singh
Food and Bioprocess Technology (2022) Vol. 15, Iss. 12, pp. 2737-2748
Closed Access | Times Cited: 15
The effect of protein profile and preheating on denaturation of whey proteins and development of viscosity in milk protein beverages during heat treatment
Clodagh M. Kelleher, Tugce Aydogdu, Kevin Murphy, et al.
International Journal of Dairy Technology (2020) Vol. 73, Iss. 3, pp. 494-501
Closed Access | Times Cited: 21
Clodagh M. Kelleher, Tugce Aydogdu, Kevin Murphy, et al.
International Journal of Dairy Technology (2020) Vol. 73, Iss. 3, pp. 494-501
Closed Access | Times Cited: 21
Formulation of infant formula with different casein fractions and their effects on physical properties and digestion characteristics
Junpeng Zhang, Xinyu Du, Shilong Jiang, et al.
Food & Function (2021) Vol. 13, Iss. 2, pp. 769-780
Closed Access | Times Cited: 18
Junpeng Zhang, Xinyu Du, Shilong Jiang, et al.
Food & Function (2021) Vol. 13, Iss. 2, pp. 769-780
Closed Access | Times Cited: 18
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
Review on mechanisms leading to fouling and stability issues related to heat treatment of casein-based RTD beverages
Marah Abdallah, Luiza Azevedo-Scudeller, Manon Hiolle, et al.
Food and Bioproducts Processing (2022) Vol. 136, pp. 67-83
Open Access | Times Cited: 10
Marah Abdallah, Luiza Azevedo-Scudeller, Manon Hiolle, et al.
Food and Bioproducts Processing (2022) Vol. 136, pp. 67-83
Open Access | Times Cited: 10
Hemp globulin heat aggregation is inhibited by the chaperone-like action of caseins
Chih-Chieh Chuang, T Wegrzyn, Skelte G. Anema, et al.
Food Hydrocolloids (2019) Vol. 93, pp. 46-55
Closed Access | Times Cited: 16
Chih-Chieh Chuang, T Wegrzyn, Skelte G. Anema, et al.
Food Hydrocolloids (2019) Vol. 93, pp. 46-55
Closed Access | Times Cited: 16
The Use of Membrane Filtration to Increase Native Whey Proteins in Infant Formula
Yihong Chen, Michael Callanan, Catherine Shanahan, et al.
Dairy (2021) Vol. 2, Iss. 4, pp. 515-529
Open Access | Times Cited: 14
Yihong Chen, Michael Callanan, Catherine Shanahan, et al.
Dairy (2021) Vol. 2, Iss. 4, pp. 515-529
Open Access | Times Cited: 14
Enzymatic hydrolysis and extensive heat treatment induce distinct modifications of cow's and camel milk proteins of relevance for production of infant formula
Natalia Zofia Maryniak, Ana I. Sancho, Søren Nielsen, et al.
LWT (2023) Vol. 191, pp. 115591-115591
Open Access | Times Cited: 5
Natalia Zofia Maryniak, Ana I. Sancho, Søren Nielsen, et al.
LWT (2023) Vol. 191, pp. 115591-115591
Open Access | Times Cited: 5
Physicochemical properties and water interactions of milk protein concentrate with two different levels of undenatured whey protein
Mohammadreza Khalesi, Richard J. Fitzgerald
Colloids and Surfaces A Physicochemical and Engineering Aspects (2021) Vol. 629, pp. 127516-127516
Open Access | Times Cited: 12
Mohammadreza Khalesi, Richard J. Fitzgerald
Colloids and Surfaces A Physicochemical and Engineering Aspects (2021) Vol. 629, pp. 127516-127516
Open Access | Times Cited: 12
Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats
Eun Woo Jeong, Gyu Ri Park, Ji-Yun Kim, et al.
Food Science of Animal Resources (2021) Vol. 41, Iss. 5, pp. 855-868
Open Access | Times Cited: 8
Eun Woo Jeong, Gyu Ri Park, Ji-Yun Kim, et al.
Food Science of Animal Resources (2021) Vol. 41, Iss. 5, pp. 855-868
Open Access | Times Cited: 8
Structure andin vitro digestion characteristics of skim goat milk protein during processing: effects of fat separation
Miaomiao Bao, Xuyu Jia, Yujia Cheng, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 13, pp. 6521-6530
Closed Access | Times Cited: 3
Miaomiao Bao, Xuyu Jia, Yujia Cheng, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 13, pp. 6521-6530
Closed Access | Times Cited: 3
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
Physicochemical properties of skim milk powder dispersions after acidification to pH 2.4–3.0 and heating
Inseob Choi, Qixin Zhong
Food Hydrocolloids (2019) Vol. 100, pp. 105435-105435
Open Access | Times Cited: 7
Inseob Choi, Qixin Zhong
Food Hydrocolloids (2019) Vol. 100, pp. 105435-105435
Open Access | Times Cited: 7
The influence of pre‐heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom
Eoin W. Finnegan, Md. Sultan Mahomud, Eoin G. Murphy, et al.
International Journal of Dairy Technology (2021) Vol. 74, Iss. 2, pp. 404-413
Closed Access | Times Cited: 6
Eoin W. Finnegan, Md. Sultan Mahomud, Eoin G. Murphy, et al.
International Journal of Dairy Technology (2021) Vol. 74, Iss. 2, pp. 404-413
Closed Access | Times Cited: 6
