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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 denaturation and bioactivity changes of whey proteins
Lina Zhang, Ruoya Zhou, Jinyue Zhang, et al.
International Dairy Journal (2021) Vol. 123, pp. 105175-105175
Closed Access | Times Cited: 53

Showing 1-25 of 53 citing articles:

Yeast proteins: The novel and sustainable alternative protein in food applications
Jun‐Rui Ma, Yifei Sun, Demei Meng, et al.
Trends in Food Science & Technology (2023) Vol. 135, pp. 190-201
Closed Access | Times Cited: 50
Effects of ultrasound and thermal treatment on the interaction between hyaluronic acid and lactoferrin: Preparation, structures and functionalities
Yushi Wang, Ji Miao, Mengjiao Xing, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132812-132812
Closed Access | Times Cited: 14
Cheese whey recycling in the perspective of the circular economy: Modeling processes and the supply chain to design the involvement of the small and medium enterprises
Vera Lavelli, Matteo Paolo Beccalli
Trends in Food Science & Technology (2022) Vol. 126, pp. 86-98
Open Access | Times Cited: 47
Insights into the Research Trends on Bovine Colostrum: Beneficial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements
Rahul Mehra, Renu Garhwal, Karnam Sangwan, et al.
Nutrients (2022) Vol. 14, Iss. 3, pp. 659-659
Open Access | Times Cited: 36
Whey proteins as a functional food: Health effects, functional properties, and applications in food
Aslı Yiğit, Paulina Bielska, Dorota Cais‐Sokolińska, et al.
Journal of the American Nutrition Association (2023) Vol. 42, Iss. 8, pp. 758-768
Closed Access | Times Cited: 31
Pea protein isolate-zein complex particles prepared by hydrophobic interactions and their application in stable Pickering emulsions
Yunpeng Xie, Yijie Wang, Yue Sun, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 686, pp. 133384-133384
Closed Access | Times Cited: 10
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: 28
The construction of whey protein-coated OSA debranched starch particles used for curcumin steady-state delivery and pH-sensitive sustained release
Yaxu Meng, Mengshan Shang, Hangyan Ji, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109425-109425
Closed Access | Times Cited: 15
Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives
Adhithyan T. Pillai, Sonia Morya, Ladislaus Manaku Kasankala
Journal of Nutrition and Metabolism (2024) Vol. 2024, pp. 1-14
Open Access | Times Cited: 4
Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule
Qian Ma, Shuaiyi Ma, Yanjie Zhao, et al.
Food Research International (2022) Vol. 163, pp. 112181-112181
Closed Access | Times Cited: 25
A comparative study: Functional, thermal and digestive properties of cereal and leguminous proteins in ten crop varieties
Xiaoying Xu, Jincai Tao, Qi Wang, et al.
LWT (2023) Vol. 187, pp. 115288-115288
Open Access | Times Cited: 12
Enhancing Protein Stability under Stress: Osmolyte-based Deep Eutectic Solvents as a Biocompatible and Robust Stabilizing Medium for Lysozyme under Heat and Cold Shock
Anja Damjanović, Marijan Logarušić, Lidija‐Marija Tumir, et al.
Physical Chemistry Chemical Physics (2024) Vol. 26, Iss. 31, pp. 21040-21051
Open Access | Times Cited: 3
Exploration of interaction between α-lactalbumin and β-lactoglobulin under dUHT treatment and storage: Experimental and molecular dynamics study
Tai Zhang, Yisuo Liu, Pengjie Wang, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108469-108469
Closed Access | Times Cited: 10
Advances of Protein Functionalities Through Conjugation of Protein and Polysaccharide
Mahbuba Siddiquy, Yuan JiaoJiao, Mohammad Habibur Rahman, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 8, pp. 2077-2097
Closed Access | Times Cited: 10
Allergenicity of wheat protein in diet: Mechanisms, modifications and challenges
Ming Liu, Jihong Huang, Sen Ma, et al.
Food Research International (2023) Vol. 169, pp. 112913-112913
Closed Access | Times Cited: 9
Comparison of the Effects of High Hydrostatic Pressure and Pasteurization on Quality of Milk during Storage
Tongtong Yu, Xiaojun Zhang, Ruoyi Feng, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2837-2837
Open Access | Times Cited: 16
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: 2
Tracing the Impact of Domestic Storage Conditions on Antioxidant Activity and Lipid Profiles in the Edible Microalgae Chlorella vulgaris and Tetraselmis chui
Diana Lopes, Felisa Rey, Alexandrina Gomes, et al.
Marine Drugs (2024) Vol. 22, Iss. 6, pp. 254-254
Open Access | Times Cited: 2
Fabrication and characterization of whey protein isolate-tryptophan nanoparticles by pH-shifting combined with heat treatment
Lixin Yang, Hongmin Dong, Junyi Wang, et al.
Food Research International (2024) Vol. 196, pp. 115031-115031
Closed Access | Times Cited: 2
Elucidating Protein–Ligand Interactions in Cell Lysates Using High-Throughput Hydrogen–Deuterium Exchange Mass Spectrometry with Integrated Protein Thermal Depletion
Mulin Fang, Oliver Wu, Kellye A. Cupp‐Sutton, et al.
Analytical Chemistry (2023) Vol. 95, Iss. 3, pp. 1805-1810
Closed Access | Times Cited: 7
Ultrasound-assisted enzymatic hydrolysis enhances anti-inflammatory and hypoglycemic activities of edible Bird's nest
Pei Ling Tang, Xian Jian Koh
Food Bioscience (2023) Vol. 56, pp. 103221-103221
Closed Access | Times Cited: 7
Microbial inactivation of milk by low intensity direct current electric field: Inactivation kinetics model and milk characterization
Feihong Ji, Jing Sun, Yiming Sui, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1906-1915
Open Access | Times Cited: 10
Tackling food allergens—The role of food processing on proteins’ allergenicity
Ricardo N. Pereira, Rui M. Rodrigues, Daniel A. Madalena, et al.
Advances in food and nutrition research (2023), pp. 317-351
Closed Access | Times Cited: 5
DART-HRMS reveals metabolic changes of whey through microparticulation and fermentations
Carmela Zacometti, Sara Khazzar, Andrea Massaro, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100443-100443
Open Access | Times Cited: 1
Unveiling the slow digestion and peptide profiles of polymerised whey gel via heat and TGase crosslinking: An in vitro/vivo perspective
Juncai Leng, Yiming Jiang, Tingyi Zhou, et al.
Food Chemistry (2024) Vol. 464, pp. 141829-141829
Closed Access | Times Cited: 1
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