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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:

Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins
Skelte G. Anema
International Dairy Journal (2021) Vol. 122, pp. 105136-105136
Closed Access | Times Cited: 73

Showing 1-25 of 73 citing articles:

Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk
Gulzar Ahmad Nayik, Yash D. Jagdale, Sailee A. Gaikwad, et al.
Dairy (2022) Vol. 3, Iss. 3, pp. 622-647
Open Access | Times Cited: 57
Whey protein hydrolysates and infant formulas: Effects on physicochemical and biological properties
Jiecheng Li, Fan Zhu
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 10
Ratiometric fluorescent detection of protease activity in foods based on microwave-assisted synthesized casein-directed gold nanoclusters
Haoxing You, Jun Xiong, Ruichen Gao, et al.
Food Chemistry (2025), pp. 143078-143078
Closed Access | Times Cited: 1
Milk proteins: Processing, gastric coagulation, amino acid availability and muscle protein synthesis
Astrid M. Horstman, Thom Huppertz
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10267-10282
Open Access | Times Cited: 29
Effect of heat treatments on camel milk proteins – A review
Huda Mohamed, Mutamed Ayyash, Afaf Kamal‐Eldin
International Dairy Journal (2022) Vol. 133, pp. 105404-105404
Closed Access | Times Cited: 25
The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels
Anne Katrine Laursen, Tomasz Pawel Czaja, Tijs A.M. Rovers, et al.
International Dairy Journal (2023) Vol. 141, pp. 105611-105611
Open Access | Times Cited: 13
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
Constituent fouling during heat treatment of milk: A review
Thom Huppertz, Hans Nieuwenhuijse
International Dairy Journal (2021) Vol. 126, pp. 105236-105236
Open Access | Times Cited: 28
Thermal processing of buffalo milk – A review
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
International Dairy Journal (2022) Vol. 129, pp. 105311-105311
Open Access | Times Cited: 22
Kinetics of heat-induced interactions among whey proteins and casein micelles in sheep skim milk and aggregation of the casein micelles
Zheng Pan, Aiqian Ye, Anant Dave, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 5, pp. 3871-3882
Open Access | Times Cited: 20
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
The effects of pH, temperature, and buffer concentration on the self-assembling behavior, secondary structure, and surface hydrophobicity of donkey and bovine β-casein
Jingjing Zhang, Silvia Vincenzetti, Paolo Polidori, et al.
Food Chemistry (2023) Vol. 433, pp. 137285-137285
Open Access | Times Cited: 12
Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution
Anne Katrine Laursen, Tijs A.M. Rovers, Frans van den Berg, et al.
Food Structure (2023) Vol. 37, pp. 100341-100341
Open Access | Times Cited: 11
Invited review: Modeling milk stability
Carl Holt, John A. Carver
Journal of Dairy Science (2024) Vol. 107, Iss. 8, pp. 5259-5279
Open Access | Times Cited: 4
Protein of yak milk residue: Structure, functionality, and the effects on the quality of non-fat yogurt
Guangfan Qu, Feiyan Yang, Hanzhi Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101452-101452
Open Access | Times Cited: 4
Upcycling casein from expired pasteurized milk into films – Development and characterization of films made from sodium caseinate
Stefano Gerna, Paolo D’Incecco, Sara Limbo, et al.
Applied Food Research (2025), pp. 100901-100901
Open Access
Evaluation of Process Conditions and Food Quality in Carob Molasses Production by Osmotic Distillation
Ee Sann Tan, Ayça Hasanoğlu, Rasim Alper Oral
Food and Bioprocess Technology (2025)
Open 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
Heat-induced changes in milk salts: A review
Hans Nieuwenhuijse, Thom Huppertz
International Dairy Journal (2021) Vol. 126, pp. 105220-105220
Open Access | Times Cited: 26
What is the impact of amino acid mutations in the primary structure of caseins on the composition and functionality of milk and dairy products?
Davor Daniloski, Noel A. McCarthy, Thom Huppertz, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1701-1712
Open Access | Times Cited: 17
Heat-induced changes in blends of skimmed buffalo and bovine milk
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
International Dairy Journal (2023) Vol. 141, pp. 105627-105627
Open Access | Times Cited: 10
Formation and characterization of hollow particles with zein-WPI hybrid shell for curcumin encapsulation
Qianqian Shen, Kaiwen W. Chen, Muhammad Aslam Khan, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109011-109011
Closed Access | Times Cited: 10
Effects of Pulsed Electric Field on the Physicochemical and Structural Properties of Micellar Casein
Ahmed Taha, Federico Casanova, Martynas Talaikis, et al.
Polymers (2023) Vol. 15, Iss. 15, pp. 3311-3311
Open Access | Times Cited: 10
A metabolomics approach for monitoring thermal processing temperature of bovine milk using ultra-performance liquid chromatography tandem Q-Exactive mass spectrometry and multivariate data analysis
Yun Xie, Xuemei Nie, Chang Wang, et al.
Journal of Future Foods (2023) Vol. 4, Iss. 1, pp. 83-90
Open Access | Times Cited: 9
Heat stability of skim milk containing various levels of micellar calcium phosphate
Elaheh Ahmadi, Thom Huppertz, Todor Vasiljevic
International Dairy Journal (2024) Vol. 153, pp. 105900-105900
Open Access | Times Cited: 3
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