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:
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
Showing 1-25 of 32 citing articles:
Thermal stability and in vitro biological fate of lactoferrin-polysaccharide complexes
Hanyun Jiang, Tingting Zhang, Yujie Pan, et al.
Food Research International (2024) Vol. 182, pp. 114182-114182
Closed Access | Times Cited: 17
Hanyun Jiang, Tingting Zhang, Yujie Pan, et al.
Food Research International (2024) Vol. 182, pp. 114182-114182
Closed Access | Times Cited: 17
Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides
Tiantian Lin, Younas Dadmohammadi, Seyed Mohammad Davachi, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107736-107736
Open Access | Times Cited: 39
Tiantian Lin, Younas Dadmohammadi, Seyed Mohammad Davachi, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107736-107736
Open Access | Times Cited: 39
The Multifaceted Roles of Bovine Lactoferrin: Molecular Structure, Isolation Methods, Analytical Characteristics, and Biological Properties
Tetiana Dyrda-Terniuk, Paweł Pomastowski
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 51, pp. 20500-20531
Open Access | Times Cited: 18
Tetiana Dyrda-Terniuk, Paweł Pomastowski
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 51, pp. 20500-20531
Open Access | Times Cited: 18
Structural characteristics and thermal stabilities of bovine, caprine and ovine lactoferrins with different iron saturation levels
Siquan Xia, Lina Zhang, Yiqian Zhang, et al.
Food Bioscience (2023) Vol. 56, pp. 103275-103275
Closed Access | Times Cited: 17
Siquan Xia, Lina Zhang, Yiqian Zhang, et al.
Food Bioscience (2023) Vol. 56, pp. 103275-103275
Closed Access | Times Cited: 17
Natural Antimicrobials in Dairy Products: Benefits, Challenges, and Future Trends
Maria Eduarda Marques Soutelino, Adriana Cristina de Oliveira Silva, Ramon S. Rocha
Antibiotics (2024) Vol. 13, Iss. 5, pp. 415-415
Open Access | Times Cited: 6
Maria Eduarda Marques Soutelino, Adriana Cristina de Oliveira Silva, Ramon S. Rocha
Antibiotics (2024) Vol. 13, Iss. 5, pp. 415-415
Open Access | Times Cited: 6
A Gently Processed Skim Milk‐Derived Whey Protein Concentrate for Infant Formula: Effects on Gut Development and Immunity in Preterm Pigs
Karoline Aasmul‐Olsen, Halise Gül Akıllıoğlu, Line Iadsatian Christiansen, et al.
Molecular Nutrition & Food Research (2024) Vol. 68, Iss. 6
Open Access | Times Cited: 5
Karoline Aasmul‐Olsen, Halise Gül Akıllıoğlu, Line Iadsatian Christiansen, et al.
Molecular Nutrition & Food Research (2024) Vol. 68, Iss. 6
Open Access | Times Cited: 5
Changes in the structure and functional properties of lactoferrin with different iron saturations before and after simulated high‐temperature short‐time heat treatments
Mengqi Wang, Wenjing Luo, Xinyi Wu, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 2, pp. 575-585
Closed Access | Times Cited: 4
Mengqi Wang, Wenjing Luo, Xinyi Wu, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 2, pp. 575-585
Closed Access | Times Cited: 4
Donor human milk: the influence of processing technologies on its nutritional and microbial composition
Ruth Conboy-Stephenson, R. Paul Ross, Alan L. Kelly, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 4
Ruth Conboy-Stephenson, R. Paul Ross, Alan L. Kelly, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 4
Physicochemical and functional comparison of food-grade and precision-fermented bovine lactoferrin
Jonathan Cavallo, Jared K. Raynes, Samuel Coelho Mandacaru, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2025)
Open Access
Jonathan Cavallo, Jared K. Raynes, Samuel Coelho Mandacaru, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2025)
Open Access
Stability and functionality of bovine lactoferrin powder after 9 years of storage
Yin Hu, SD Luo, Yuhong Jiang, et al.
Current Research in Food Science (2025), pp. 101036-101036
Open Access
Yin Hu, SD Luo, Yuhong Jiang, et al.
Current Research in Food Science (2025), pp. 101036-101036
Open Access
Physicochemical and functional comparison of food-grade and precision-fermented bovine lactoferrin
Jonathan Cavallo, Jared K. Raynes, Samuel Coelho Mandacaru, et al.
Food Hydrocolloids (2025), pp. 111380-111380
Closed Access
Jonathan Cavallo, Jared K. Raynes, Samuel Coelho Mandacaru, et al.
Food Hydrocolloids (2025), pp. 111380-111380
Closed Access
The effect of shear stress on bovine lactoferrin
Michele Discepola, Yiran Qu, Sally L. Gras, et al.
International Dairy Journal (2025), pp. 106253-106253
Closed Access
Michele Discepola, Yiran Qu, Sally L. Gras, et al.
International Dairy Journal (2025), pp. 106253-106253
Closed Access
Effect of soybean process by products (okara) incorporation on the quality and physicochemical properties of tofu
Meng Qi, Christos Ritzoulis, Ruijie Wang, et al.
Food Structure (2025), pp. 100428-100428
Closed Access
Meng Qi, Christos Ritzoulis, Ruijie Wang, et al.
Food Structure (2025), pp. 100428-100428
Closed Access
Effects of heat treatment on liquid milk quality and safety: nutritional changes, hazardous substances and control strategies
Jun Duan, Shan Gao, Yuhua Diao, et al.
Food Control (2025), pp. 111377-111377
Closed Access
Jun Duan, Shan Gao, Yuhua Diao, et al.
Food Control (2025), pp. 111377-111377
Closed Access
Heteroprotein complex coacervation of lactoferrin and osteopontin: Phase behaviour and thermodynamics of formation
David Goulding, Lionel Bovetto, Jonathan O’Regan, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108216-108216
Closed Access | Times Cited: 16
David Goulding, Lionel Bovetto, Jonathan O’Regan, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108216-108216
Closed Access | Times Cited: 16
Lactoferrin as a carrier of iron: Development and physicochemical characterization
Arlete M. Marques, Ana I. Bourbon, Rui M. Rodrigues, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108772-108772
Open Access | Times Cited: 10
Arlete M. Marques, Ana I. Bourbon, Rui M. Rodrigues, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108772-108772
Open Access | Times Cited: 10
Encapsulation and stabilization of lactoferrin in polyelectrolyte ternary complexes
Tiantian Lin, Yufeng Zhou, Younas Dadmohammadi, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109064-109064
Open Access | Times Cited: 9
Tiantian Lin, Yufeng Zhou, Younas Dadmohammadi, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109064-109064
Open Access | Times Cited: 9
A high-throughput differential scanning fluorimetry method for rapid detection of thermal stability and iron saturation in lactoferrin
Nana Sun, Qinfeng Xu, Meng-di Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131285-131285
Closed Access | Times Cited: 3
Nana Sun, Qinfeng Xu, Meng-di Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131285-131285
Closed Access | Times Cited: 3
The impact of thermal processing on the simulated infant gastrointestinal digestion, bactericidal and anti-inflammatory activity of bovine lactoferrin – An in vitro study
David Goulding, Karine Vidal, Lionel Bovetto, et al.
Food Chemistry (2021) Vol. 362, pp. 130142-130142
Open Access | Times Cited: 22
David Goulding, Karine Vidal, Lionel Bovetto, et al.
Food Chemistry (2021) Vol. 362, pp. 130142-130142
Open Access | Times Cited: 22
Iron transport mechanism of lactoferrin and its application in food processing
Jianing Fu, Yang Liu, Dehong TAN, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 8
Jianing Fu, Yang Liu, Dehong TAN, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 8
Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing
Nicolas Malterre, Francesca Bot, Emilie Lerda, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 283-283
Open Access | Times Cited: 2
Nicolas Malterre, Francesca Bot, Emilie Lerda, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 283-283
Open Access | Times Cited: 2
Proteolysis of lactoferrin and β-casein in complex coacervate and uncomplexed forms during in vitro infant gastrointestinal digestion
Jasper M. van der Schaaf, David Goulding, Jonathan O’Regan, et al.
Journal of Functional Foods (2024) Vol. 116, pp. 106141-106141
Open Access | Times Cited: 2
Jasper M. van der Schaaf, David Goulding, Jonathan O’Regan, et al.
Journal of Functional Foods (2024) Vol. 116, pp. 106141-106141
Open Access | Times Cited: 2
Bovine lactoferrin and its potential use as a functional ingredient for tackling the global challenge of iron deficiency
Elaine K. McCarthy, Tom F. O’Callaghan
Current Opinion in Food Science (2024) Vol. 59, pp. 101211-101211
Open Access | Times Cited: 2
Elaine K. McCarthy, Tom F. O’Callaghan
Current Opinion in Food Science (2024) Vol. 59, pp. 101211-101211
Open Access | Times Cited: 2
Effects of heat treatment and simulated digestion on the properties and osteogenic activity of bovine lactoferrin
Yao Lü, Yixuan Li, Yingying Lin, et al.
LWT (2022) Vol. 162, pp. 113475-113475
Open Access | Times Cited: 11
Yao Lü, Yixuan Li, Yingying Lin, et al.
LWT (2022) Vol. 162, pp. 113475-113475
Open Access | Times Cited: 11
Lactoferrin thermal stabilization and iron(II) fortification through ternary complex fabrication with succinylated sodium caseinate
Yunan Huang, Tiantian Lin, Younas Dadmohammadi, et al.
Food Chemistry X (2024) Vol. 22, pp. 101498-101498
Open Access | Times Cited: 2
Yunan Huang, Tiantian Lin, Younas Dadmohammadi, et al.
Food Chemistry X (2024) Vol. 22, pp. 101498-101498
Open Access | Times Cited: 2
