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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:

Comparative studies on the stabilization of Flos Sophorae Immaturus beverages by various hydrocolloids
Yanqing Li, Liuping Fan
LWT (2020) Vol. 123, pp. 109117-109117
Closed Access | Times Cited: 19

Showing 19 citing articles:

Emulsifiers for the plant-based milk alternatives: a review
Heuiseok Lim, Moo‐Yeol Baik
Food Science and Biotechnology (2025) Vol. 34, Iss. 2, pp. 515-525
Closed Access | Times Cited: 1
Effect of the oat β-glucan on the development of functional quinoa (Chenopodium quinoa wild) milk
Kai Huang, Shurong Zhang, Xiao Guan, et al.
Food Chemistry (2021) Vol. 349, pp. 129201-129201
Closed Access | Times Cited: 45
Flos Sophorae Immaturus: Phytochemistry, bioactivities, and its potential applications
Yuhong Gong, Liuping Fan, Li Wang, et al.
Food Reviews International (2021) Vol. 39, Iss. 6, pp. 3185-3203
Closed Access | Times Cited: 34
Traversing through half a century research timeline on Ginkgo biloba, in transforming a botanical rarity into an active functional food ingredient
Gadde Shareena, Dileep Kumar
Biomedicine & Pharmacotherapy (2022) Vol. 153, pp. 113299-113299
Closed Access | Times Cited: 27
Effect of ultrasound-assisted freeze-dried on microstructure, bioactive substances, and antioxidant activity of Flos Sophorae Immaturus
Yuhong Gong, Jun Li, Jinwei Li, et al.
Food Bioscience (2022) Vol. 49, pp. 101913-101913
Closed Access | Times Cited: 19
Influence of Ultrasound-Assisted Vacuum Drying on Physicochemical Characteristics, Antioxidant Activity, and α-Glucosidase Inhibition Activity of Flos Sophorae Immaturus
Yuhong Gong, Jun Li, Jinwei Li, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 671-671
Open Access | Times Cited: 12
Effects of Ultrasonic Treatment on Physical Stability of Lily Juice: Rheological Behavior, Particle Size, and Microstructure
Sihai Han, Junkun Zhu, Lei Shao, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1276-1276
Open Access | Times Cited: 4
Formulation and sterilization of Dendrobium officinale stem-based drinks: assessing stability, antioxidant, sensory and microbial properties
Muhammad Arslan Asjad, Zaixiang Lou, Muhammad Waheed Iqbal, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Effects of high acyl gellan gum on the rheological properties, stability, and salt ion stress of sodium caseinate emulsion
Xingfen He, Bin Wang, Yuhang Xue, et al.
International Journal of Biological Macromolecules (2023) Vol. 234, pp. 123675-123675
Closed Access | Times Cited: 9
Sophora japonica L. bioactives: Chemistry, sources, and processing techniques
Na Guo, Zhuo Chen, Shen‐Quan Cao, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1166-1187
Open Access | Times Cited: 3
Improvement in physical and thermal stability of cloudy ginkgo beverage during autoclave sterilization: Effects of microcrystalline cellulose and gellan gum
Yang Ni, Xiaoshu Tang, Liuping Fan
LWT (2020) Vol. 135, pp. 110062-110062
Closed Access | Times Cited: 16
Reducing the Flocculation of Milk Tea Using Different Stabilizers to Regulate Tea Proteins
Yuqi Song, Xiaosen Wang, Haixi Luo, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1484-1484
Open Access | Times Cited: 5
Influence of hydrocolloids and natural emulsifier in the physical stability of UHT oat beverage
Youhui Zhang, Yu Kong, Yanjun Yan, et al.
Food Science and Technology International (2023) Vol. 30, Iss. 8, pp. 764-772
Closed Access | Times Cited: 4
A novel multiple plant‐based milk alternative containing various preprocessed grains achieves better performance in protein digestibility and free amino acid profile via in vitro gastrointestinal digestion analysis
Xue Wang, Lu Zhang, Mohan Wang, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 9, pp. 6637-6647
Open Access | Times Cited: 1
The thickening properties of native gellan gum are due to freeze drying–induced aggregation
Ayaka Shinsho, Tom Brenner, Faith Bernadette A. Descallar, et al.
Food Hydrocolloids (2020) Vol. 109, pp. 105997-105997
Closed Access | Times Cited: 9
The Potential of Flos sophorae immaturus as a Pigment-Stabilizer to Improve the Monascus Pigments Preservation, Flavor Profiles, and Sensory Characteristic of Hong Qu Huangjiu
Yijin Yang, Yongjun Xia, Xin Song, et al.
Frontiers in Microbiology (2021) Vol. 12
Open Access | Times Cited: 8
Understanding the molecular interactions between a yeast protein extract and phenolic compounds
Telmo Francisco, Rosa Pérez-Gregório, Susana Soares, et al.
Food Research International (2021) Vol. 143, pp. 110261-110261
Closed Access | Times Cited: 7
Hydrothermal Treatment Effectively Inhibits the Conversion of Rutin to Quercetin in Flos Sophorae Immaturus Compared With Dry Heating: Based on Degrading Kinetic Analysis
Yuhong Gong, Yuanyuan Zhao, Dan Wang, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 12
Closed Access
Stabilization of whey-based pina colada beverage by mixed Iranian native gums: a mixture design approach
Bahareh Dehghan, Reza Esmaeilzadeh Kenari, Zeynab Raftani Amiri
Journal of Food Measurement & Characterization (2021) Vol. 16, Iss. 1, pp. 171-179
Closed Access | Times Cited: 1
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