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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:

Whole peanut milk prepared by an industry-scale microfluidization system: Physical stability, microstructure, and flavor properties
Taotao Dai, Xixiang Shuai, Jun Chen, et al.
LWT (2022) Vol. 171, pp. 114140-114140
Open Access | Times Cited: 21

Showing 21 citing articles:

Study on the interaction mechanism, physicochemical properties and application in oil-in-water emulsion of soy protein isolate and tannic acid
Xin Li, Shuai Hu, Wenjun Rao, et al.
Journal of Food Engineering (2023) Vol. 357, pp. 111626-111626
Closed Access | Times Cited: 20
High energy media mill modified pea dietary fiber: Physicochemical property and its mechanism in stabilizing pea protein beverage
Yuting Li, Yuqi Tian, Lizhen Deng, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109392-109392
Closed Access | Times Cited: 19
Emerging trends in processing for cereal and legume-based beverages: A review
Shivangi Mishra, Rakhi Singh, Ashutosh Upadhyay‬, et al.
Future Foods (2023) Vol. 8, pp. 100257-100257
Open Access | Times Cited: 14
Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests
Chao Wang, Yue Yang, Binhong Yuan, et al.
Food Chemistry (2024) Vol. 446, pp. 138782-138782
Closed Access | Times Cited: 5
Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies
Yuanyuan Wei, Delu Ning, Liping Sun, et al.
Food Chemistry X (2025) Vol. 25, pp. 102169-102169
Open Access
Effect of Roasting Time and Temperature on the Physicochemical and Sensory Properties of Plant Beverage from Groundnut
Zemenu Tadesse Adimas, Biresaw Demelash Abera
Applied Food Research (2025), pp. 100801-100801
Open Access
The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues
Erenay Erem, Meral Kılıç‐Akyılmaz
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 4
Non-dairy Dietary Approach for Lactose Intolerant
Nikheel Bhojraj Rathod, Arvind Soni, Priyanka Meena, et al.
(2025), pp. 119-137
Closed Access
Evaluating the spoilage potential of a thermostable protease from Bacillus cereus 12–1 in fluid milk
Yuxin Sun, Hongchao Dai, Wupeng Ge, et al.
International Journal of Dairy Technology (2025) Vol. 78, Iss. 2
Closed Access
Recent processing of peanut protein in food industry: a molecular structure perspective
Huayang Zhang, Yunze Xia, Wenhao Li, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2172-2185
Closed Access | Times Cited: 3
Dynamic high pressure microfluidization modified oat dietary fiber: texture modulation and its mechanistic in whole grain oat milk
Ziyue Kang, Ning Meng, Ming Liu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110418-110418
Closed Access | Times Cited: 3
Effect of different pretreatment methods on the stability of pumpkin seed milk and potential mechanism
Yuhuan Luo, Min Yu, Zhang Liyixia, et al.
Food Chemistry (2024) Vol. 452, pp. 139582-139582
Closed Access | Times Cited: 2
A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties
Jian Tang, Lulu Cui, Siqi Zhang, et al.
Food Bioscience (2023) Vol. 56, pp. 103362-103362
Closed Access | Times Cited: 6
Effect of Thermal Pretreatment on the Physiochemical Properties and Stability of Pumpkin Seed Milk
Min Yu, Mengyao Peng, Ronghua Chen, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1056-1056
Open Access | Times Cited: 5
Application of foodomics technologies in the study of peanut quality: a review
Xiang Fei, Jingjing Qin, Caixia Ding, et al.
Trends in Food Science & Technology (2024), pp. 104793-104793
Closed Access | Times Cited: 1
Effect of Different Temperatures on the Storage Stability of Flaxseed Milk
Meng Chen, Yashu Chen, Xintian Wang, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3571-3571
Open Access | Times Cited: 3
A novel whole peanut butter refined by stirred media mill: The size, microstructure, rheology, nutrients, and flavor
Changhong Li, Taotao Dai, Lizhen Deng, et al.
Journal of Food Science (2023) Vol. 88, Iss. 9, pp. 3879-3892
Closed Access | Times Cited: 2
Effect of industry-scale microfluidizer system superfine-grinding on macromolecules of whole component pea and comparative effects on pea macromolecules
Xiaohong He, Taotao Dai, Ruihong Liang, et al.
Journal of Food Engineering (2024) Vol. 381, pp. 112160-112160
Closed Access
Improvement in Storage Stability and Physicochemical Properties of Whole-Grain Highland Barley Pulp Prepared by a Novel Industry-Scale Microfluidizer System in Comparison with Colloid Milling
Hong Zhu, Wenjie Xu, Tianyu Zhang, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2316-2316
Open Access
High-Energy Fluidic Microfluidizer Produced Whole Germinant Oat Milk: Effects on Physical Properties and Nutritional Quality
Qun Wei, Jun Chen, Taotao Dai, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3708-3708
Open Access
Effect of Different Pretreatment Methods on the Stability of Pumpkin Seed Milk and Potential Mechanism
Yuhuan Luo, Min Yu, Zhang Liyixia, et al.
(2024)
Closed Access
Revealing wet pulverizing characteristics of cereals and legumes
Yingying Ke, Lizhen Deng, Taotao Dai, et al.
Journal of Food Engineering (2024), pp. 112428-112428
Closed Access
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