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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:

Whey proteins and peptides in health-promoting functions – A review
Changhui Zhao, Nan Chen, Tolulope Joshua Ashaolu
International Dairy Journal (2021) Vol. 126, pp. 105269-105269
Closed Access | Times Cited: 59

Showing 1-25 of 59 citing articles:

Milk Bioactive Compounds and Gut Microbiota Modulation: The Role of Whey Proteins and Milk Oligosaccharides
Valentina Gallo, Alyexandra Arienzo, Federica Tomassetti, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 907-907
Open Access | Times Cited: 12
Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components
Seid Reza Falsafi, Aslı Can Karaça, Lizhen Deng, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 108002-108002
Closed Access | Times Cited: 47
Sustainable Approaches in Whey Cheese Production: A Review
Τhomas Bintsis, Photis Papademas
Dairy (2023) Vol. 4, Iss. 2, pp. 249-270
Open Access | Times Cited: 30
Novel insights into whey protein peptide-iron chelating agents: Structural characterization, in vitro stability and functional properties
Yumei Wu, Ying Wang, Zezhen Ma, et al.
Food Bioscience (2024) Vol. 60, pp. 104317-104317
Closed Access | Times Cited: 8
Bioactive peptides with potential anticancer properties from various food protein sources: status of recent research, production technologies, and developments
M. Hamdi, Bhanu Priya Kilari, Priti Mudgil, et al.
Critical Reviews in Biotechnology (2025), pp. 1-22
Open Access
Antimicrobial Peptides, Their Production, and Potential in the Fight Against Antibiotic-Resistant Pathogens
Margarita Saubenova, Alexander Rapoport, Zhanerke Yermekbay, et al.
Fermentation (2025) Vol. 11, Iss. 1, pp. 36-36
Open Access
Does Transglutaminase Crosslinking Reduce the Antibody Recognition Capacity of β-Lactoglobulin: An Analysis from Conformational Perspective
Lei Fang, Xun Han, Yue Zhang, et al.
Molecules (2025) Vol. 30, Iss. 3, pp. 685-685
Open Access
Characterization and biological activity of ultrafiltrate goat whey protein concentrate over the in vitro digestion
Karla Kalígia Silva Borba, Carlos Alberto de Almeida Gadelha, Katherine Gutiérrez-Álzate, et al.
Food Bioscience (2025), pp. 106087-106087
Closed Access
Pepsin: An Excellent Proteolytic Enzyme for the Production of Bioactive Peptides
Tolulope Joshua Ashaolu, Chi‐Ching Lee, Joseph O. Ashaolu, et al.
Food Reviews International (2023) Vol. 40, Iss. 7, pp. 1875-1912
Closed Access | Times Cited: 18
Recent Progress in Microencapsulation of Active Peptides—Wall Material, Preparation, and Application: A Review
Mengjie Li, Quanyou Guo, Yi-Chen Lin, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 896-896
Open Access | Times Cited: 16
Maillard conjugates of whey protein isolate and gum Arabic: Enhanced functional properties and unique gut microbiota regulation
Xuhui Kan, Kaixin Zhang, Xia Fan, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109911-109911
Closed Access | Times Cited: 5
Milk: A Natural Guardian for the Gut Barrier
Yanli Wang, Yiyao Gong, Muhammad Salman Farid, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8285-8303
Closed Access | Times Cited: 5
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
Granular hydrogels with tunable properties prepared from gum Arabic and protein microgels
Xuhui Kan, Sitian Zhang, Esther Kwok, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 132878-132878
Open Access | Times Cited: 3
Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates
Alice Gruppi, Maria Dermiki, Giorgia Spigno, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 516-516
Open Access | Times Cited: 19
Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid
Yuanyuan Zhang, Siyao Li, Yang Yang, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 4, pp. 2963-2977
Open Access | Times Cited: 18
Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil–water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions
Yufeng Chen, Yi Sun, Yueli Meng, et al.
Food Chemistry (2022) Vol. 408, pp. 135147-135147
Closed Access | Times Cited: 16
Interfacial Properties and Antioxidant Activity of Whey Protein-Phenolic Complexes: Effect of Phenolic Type and Concentration
Hataikan Thongzai, Narumol Matan, Palanivel Ganesan, et al.
Applied Sciences (2022) Vol. 12, Iss. 6, pp. 2916-2916
Open Access | Times Cited: 15
Prebiotic and modulatory evidence of lactoferrin on gut health and function
Changhui Zhao, Nan Chen, Tolulope Joshua Ashaolu
Journal of Functional Foods (2023) Vol. 108, pp. 105741-105741
Open Access | Times Cited: 8
Co-assembled whey protein and proanthocyanidins as a promising biocarrier for hydrophobic pterostilbene: Fabrication, characterization, and cellular antioxidant potential
Weigang Zhong, Qi Wang, Min Li, et al.
Journal of Dairy Science (2023) Vol. 107, Iss. 5, pp. 2690-2705
Open Access | Times Cited: 8
Insights into the microscopic heterogeneity of whey proteins between yak colostrum and mature milk based on 4D lable-free quantitative phosphoproteomics
Yiheng Li, Xue Yang, Chengrui Shi, et al.
Food Chemistry (2024) Vol. 460, pp. 140679-140679
Closed 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
Complexation of chlorogenic acid enhances the antiproliferative effect of lactoferrin to colon cancer cells
Yutong Zhang, Nan Chen, Naicheng Xin, et al.
Food Bioscience (2022) Vol. 46, pp. 101601-101601
Closed Access | Times Cited: 12
Shotgun proteomics and molecular simulations on multifunctional bioactive peptides derived from the whey of unexplored “Gaddi” goat of Himalayas
Brij Pal Singh, Souparno Paul, Gunjan Goel
Food Chemistry (2023) Vol. 430, pp. 137075-137075
Closed Access | Times Cited: 6
Whey Kefir: A Sustainable Solution to Reduce Waste and Improve Health
Pranav Vashisht, Vandana Chaudhary, Sachin Sharma, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 9, pp. 1403-1410
Closed Access | Times Cited: 6
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