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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:

Relationship between casein micelle size, protein composition and stability of UHT milk
Marije Akkerman, Lene Buhelt Johansen, Valentin Rauh, et al.
International Dairy Journal (2020) Vol. 112, pp. 104856-104856
Closed Access | Times Cited: 35

Showing 1-25 of 35 citing articles:

Stability of acidified milk drinks induced by various polysaccharide stabilizers: A review
Yalong Guo, Yue Wei, Zhixiang Cai, et al.
Food Hydrocolloids (2021) Vol. 118, pp. 106814-106814
Closed Access | Times Cited: 43
Health-Related Outcomes and Molecular Methods for the Characterization of A1 and A2 Cow’s Milk: Review and Update
Silviu‐Ionuț Borş, Silviu‐Ionuț Borş, V. Floriştean
(2024)
Open Access | Times Cited: 5
Impact of heating on the properties of A1/A1, A1/A2, and A2/A2 β-casein milk phenotypes
Davor Daniloski, Noel A. McCarthy, Todor Vasiljevic
Food Hydrocolloids (2022) Vol. 128, pp. 107604-107604
Closed Access | Times Cited: 19
Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk
Hao Ding, Zhaosheng Han, Bei Wang, et al.
Molecules (2023) Vol. 28, Iss. 8, pp. 3543-3543
Open Access | Times Cited: 11
Multiscale structure analysis reveals changes in the structure of casein micelles treated with direct-steam-infusion UHT
Mengyuan Guo, Yi Wang, Pengjie Wang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110033-110033
Closed Access | Times Cited: 4
Goat Milk Exhibits a Higher Degree of Protein Oxidation and Aggregation than Cow Milk During Cold Storage
Li‐Rong Zhu, Zixuan Fan, Wenhao Li, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 852-852
Open Access
Physicochemical properties and soluble whey protein composition of local and imported commercial UHT milk in China
Shukui Zhou, Meng Wang, Chunyu Xu, et al.
Journal of Dairy Science (2025)
Open Access
Molecular mechanisms of plasminogen-induced dense aging gels in skimmed milk from different direct UHT treatments revealed based on peptidomics and molecular dynamics simulations
Xiankang Fan, Peipei Wu, Mengyuan Guo, et al.
International Journal of Biological Macromolecules (2025), pp. 143503-143503
Closed Access
Changes in nutritional and technological properties of heat-treated milk and cream at dairy production scale during storage
Shruti Lalwani, Frida Lewerentz, Andréas Håkansson, et al.
International Dairy Journal (2024) Vol. 154, pp. 105927-105927
Open Access | Times Cited: 3
Optimizing Skim Milk Yogurt Properties: Combined Impact of Trans-glutaminase and Protein-Glutaminase
Jiajing Wu, Deming Jiang, Wei Ouyang, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 11, pp. 9087-9099
Open Access | Times Cited: 3
Peptidomic Fingerprints of Stored UHT Milk Inoculated with Protease Extracts from Different Pseudomonas Strains Relative to aprX Expression and Visible Spoilage
Miguel Aguilera-Toro, Søren Nielsen, Martin Laage Kragh, et al.
Dairy (2023) Vol. 4, Iss. 1, pp. 83-97
Open Access | Times Cited: 7
Distribution and variation in proteins of casein micellar fractions response to heat-treatment from five dairy species
Rongwei Han, Runjia Shi, Zhongna Yu, et al.
Food Chemistry (2021) Vol. 365, pp. 130640-130640
Closed Access | Times Cited: 17
The shelf life of heat-treated dairy products
Valentin Rauh, Yinghua Xiao
International Dairy Journal (2021) Vol. 125, pp. 105235-105235
Closed Access | Times Cited: 17
Nonthermal concentration of skimmed goat milk by forward osmosis: The insights into process performance and product quality
Xinhuan Cao, Peiqing Zhang, Yumei Xian, et al.
Process Safety and Environmental Protection (2024) Vol. 204, pp. 450-460
Closed Access | Times Cited: 2
A pilot scale study on the effects of various temperature and time conditions on milk quality using direct and indirect heating systems
Shruti Lalwani, Frida Lewerentz, Andréas Håkansson, et al.
International Dairy Journal (2024) Vol. 155, pp. 105951-105951
Open Access | Times Cited: 2
Contribution of casein micelle size and proteolysis on protein distribution and sediment formation in UHT milk during storage
Marije Akkerman, Lene Buhelt Johansen, Valentin Rauh, et al.
International Dairy Journal (2021) Vol. 117, pp. 104980-104980
Closed Access | Times Cited: 15
Differential in vitro digestion rates in gastric phase of bovine milk with different κ-casein phenotypes
Bulei Sheng, Søren Nielsen, Nina Aagaard Poulsen, et al.
Journal of Dairy Science (2021) Vol. 104, Iss. 10, pp. 10462-10472
Open Access | Times Cited: 15
Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses
Huifang Cai, Etske Bijl, Elke Scholten, et al.
Food Research International (2022) Vol. 165, pp. 112421-112421
Closed Access | Times Cited: 9
Effect of CSN3 Gene Polymorphism on the Formation of Milk Gels Induced by Physical, Chemical, and Biotechnological Factors
А.Г. Кручинин, Е.Е. Илларионова, Aram Galstyan, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1767-1767
Open Access | Times Cited: 5
Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation
Miguel Aguilera-Toro, Nina Aagaard Poulsen, Marije Akkerman, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1525-1525
Open Access | Times Cited: 8
Assessment of Brazilian consumers' perception about the presence of stabilisers in UHT milk: A study using virtual focus groups
Natália Emmerick de Alcântara, Elson Rogério Tavares Filho, Tatiana Colombo Pimentel, et al.
International Journal of Dairy Technology (2023) Vol. 76, Iss. 3, pp. 669-682
Closed Access | Times Cited: 4
Health-Related Outcomes and Molecular Methods for the Characterization of A1 and A2 Cow’s Milk: Review and Update
Alina Borş, Silviu‐Ionuț Borş, V. Floriştean
Veterinary Sciences (2024) Vol. 11, Iss. 4, pp. 172-172
Open Access | Times Cited: 1
Exploration of dynamic interaction between β-lactoglobulin and casein micelles during UHT milk process
Tai Zhang, Yisuo Liu, Jiayuan Cao, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134367-134367
Closed Access | Times Cited: 1
Effect of storage temperature on the physicochemical and sensory properties of regular and lactose-reduced low-fat UHT milk
Catrin Tyl, Stine Mari Johansen, Kenneth Aase Kristoffersen, et al.
International Dairy Journal (2024) Vol. 159, pp. 106065-106065
Open Access | Times Cited: 1
Fabrication and characterization of industrially stable whey protein nanogels via thermal denaturation and calcium interaction
Zhaoshuo Yu, Ciara Errity, Jean‐Christophe Jacquier
Food Hydrocolloids (2024) Vol. 159, pp. 110641-110641
Open Access | Times Cited: 1
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