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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:

Development of methodology for assessing flowability of milk protein powders using shear failure testing device
Katelynn Palmer, Ashutos Parhi, Abhishek Shetty, et al.
Journal of Food Engineering (2023) Vol. 348, pp. 111450-111450
Closed Access | Times Cited: 10

Showing 10 citing articles:

Binder-jet 3D printing of pea-based snacks with modulated texture
Ethan Chadwick, Ann Barrett, Michael Okamoto, et al.
Journal of Food Engineering (2024) Vol. 378, pp. 112112-112112
Closed Access | Times Cited: 4
Understanding the effect of structure, composition, and particle size on the oral tribology of solid, semi-solid and liquid dairy foods
Lamis Ali, Ashutos Parhi, Prateek Sharma
International Dairy Journal (2025), pp. 106212-106212
Closed Access
Understanding the structure–function relationship in selected dairy food matrices using material science approaches
Prateek Sharma, P. Choudhary
JDS Communications (2025)
Open Access
A feasibility study on Oat concentrates as a single source of protein for production of meat analogues.
Sara M. Gaber, Tzvetelin Dessev, Dejan Knezevic, et al.
LWT (2025), pp. 117626-117626
Open Access
Pilot‐Scale Production of Spray Dried Pulse Protein‐Polyphenol Particles and Protein Bars
Roberta Targino Hoskin, Fábio Gonçalves Macêdo de Medeiros, Juan Ruano, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 4
Open Access
3D printing confectionaries with tunable mechanical properties
Ethan Chadwick, Ann Barrett, William Hobson-Rhoades, et al.
Journal of Food Engineering (2023) Vol. 361, pp. 111736-111736
Open Access | Times Cited: 7
Investigation of correlations between powder functionalities and powder surface properties for milk protein ingredients
Hongli An, Haotian Zheng
Journal of Dairy Science (2024)
Open Access | Times Cited: 1
Understanding the Effect of Structure, Composition, and Particle Size on the Oral Tribology of Solid, Semi-Solid and Liquid Dairy Foods
Lamis Ali, Ashutos Parhi, Prateek Sharma
(2024)
Closed Access
A Feasibility Study on Oat Concentrates as a Single Source of Protein for Meat Analogues
Sara M. Gaber, Tzvetelin Dessev, Dejan Knezevic, et al.
(2024)
Closed Access
The influence of surface properties on the cooperative behavior of powdered milks
Ľubomír Lapčík, Barbora Lapčí­ková, Martin Vašina, et al.
Journal of Dairy Science (2024)
Open Access
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