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:
Effects of oxidized konjac glucomannan on physicochemical and sensory properties of set-style yoghurt
Yuan Luo, Yao Li, Xiaoli Qin, et al.
International Dairy Journal (2024) Vol. 154, pp. 105909-105909
Closed Access | Times Cited: 13
Yuan Luo, Yao Li, Xiaoli Qin, et al.
International Dairy Journal (2024) Vol. 154, pp. 105909-105909
Closed Access | Times Cited: 13
Showing 13 citing articles:
Physicochemical and nutritional properties of whole soy milk yogurt: Dependence on the strain
R. G. Bai, Xiaoyu Yang, Liang Li
Food Bioscience (2025), pp. 106085-106085
Closed Access | Times Cited: 2
R. G. Bai, Xiaoyu Yang, Liang Li
Food Bioscience (2025), pp. 106085-106085
Closed Access | Times Cited: 2
Konjac glucomannan-based hydrogels with tunable mechanical strength and frictional resistance for biomedical applications
Jiasheng Shao, Jian Pu, Fangfei Chen, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139612-139612
Closed Access | Times Cited: 1
Jiasheng Shao, Jian Pu, Fangfei Chen, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139612-139612
Closed Access | Times Cited: 1
A review on the use of polysaccharides as thickeners in yogurts
Makyson Roberto Silva Leal, Priscilla Barbosa Sales de Albuquerque, Natalie Emanuelle Ribeiro Rodrigues, et al.
Carbohydrate Polymer Technologies and Applications (2024) Vol. 8, pp. 100547-100547
Open Access | Times Cited: 6
Makyson Roberto Silva Leal, Priscilla Barbosa Sales de Albuquerque, Natalie Emanuelle Ribeiro Rodrigues, et al.
Carbohydrate Polymer Technologies and Applications (2024) Vol. 8, pp. 100547-100547
Open Access | Times Cited: 6
The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: a review
Ruiyao Hong, Huiyi Yang, Yangze Guo, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240066-9240066
Open Access | Times Cited: 4
Ruiyao Hong, Huiyi Yang, Yangze Guo, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240066-9240066
Open Access | Times Cited: 4
Chinese yam (Dioscorea opposita Thunb.) starch‐ferulic acid complexes: Preparation, characterization, and physicochemical properties
Sin Lam Tan, Huiqing Chen, Yating Huang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
Sin Lam Tan, Huiqing Chen, Yating Huang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
Effect of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel on physicochemical, texture and sensory properties of low-fat yoghurt
Ya-Hui Yu, Luo-Bang Wu, Long‐Qing Li, et al.
Food Chemistry (2025) Vol. 479, pp. 143801-143801
Closed Access
Ya-Hui Yu, Luo-Bang Wu, Long‐Qing Li, et al.
Food Chemistry (2025) Vol. 479, pp. 143801-143801
Closed Access
Enhancement of gluconolactone-induced soybean protein isolate gels by low concentrations of oxidized konjac glucomannan: Gel properties and microstructure
Yijia Li, Zhilong Zeng, Hao‐Yuan Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 142351-142351
Closed Access
Yijia Li, Zhilong Zeng, Hao‐Yuan Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 142351-142351
Closed Access
Enhancing the Physicochemical Properties of Porang Glucomannan Flour (Amorphophallus muelleri Blume) by Green Oxidants: Hydrogen Peroxide and Gaseous Ozone
Niken Widya Palupi, Mas Arum Puspitarini, Achmat Sarifudin, et al.
Food and Bioprocess Technology (2025)
Closed Access
Niken Widya Palupi, Mas Arum Puspitarini, Achmat Sarifudin, et al.
Food and Bioprocess Technology (2025)
Closed Access
Characterization of heat-induced whey protein-Dendrobium officinale polysaccharide and its application in goat milk yogurt
Zhanjun Luo, Yaguang Zhu, Huiyu Xiang, et al.
International Journal of Biological Macromolecules (2025), pp. 143319-143319
Closed Access
Zhanjun Luo, Yaguang Zhu, Huiyu Xiang, et al.
International Journal of Biological Macromolecules (2025), pp. 143319-143319
Closed Access
Effect of Ganoderma lucidum water extract on flavor volatiles and quality characteristics of set-type yogurt
Chenligen Bao, Yan Mi, Mengxue Diao, et al.
Food Chemistry (2024) Vol. 464, pp. 141687-141687
Closed Access | Times Cited: 3
Chenligen Bao, Yan Mi, Mengxue Diao, et al.
Food Chemistry (2024) Vol. 464, pp. 141687-141687
Closed Access | Times Cited: 3
Physicochemical properties of yoghurt supplemented with polymerized whey protein and inulin
Zengjia Zhou, Luyue Zhang, Tongji Liu, et al.
LWT (2024) Vol. 210, pp. 116888-116888
Open Access | Times Cited: 2
Zengjia Zhou, Luyue Zhang, Tongji Liu, et al.
LWT (2024) Vol. 210, pp. 116888-116888
Open Access | Times Cited: 2
Ferulic acid improved the yogurt stability through interaction with milk protein
Tongfeng Wu, Liping Ren, Shunjing Luo, et al.
International Dairy Journal (2024) Vol. 158, pp. 106053-106053
Closed Access | Times Cited: 1
Tongfeng Wu, Liping Ren, Shunjing Luo, et al.
International Dairy Journal (2024) Vol. 158, pp. 106053-106053
Closed Access | Times Cited: 1
Enhancing the gel properties of soy protein isolate: the role of oxidized konjac glucomannan in acid‐induced gelation
Yijia Li, Zhilong Zeng, Zhaojun Chen, et al.
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 1
Yijia Li, Zhilong Zeng, Zhaojun Chen, et al.
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 1
