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:
Physical properties of hemp drink-based ice cream with different plant proteins guar gum and microbial transglutaminase
Karina Ilona Hidas, Ildikó Csilla Nyulas-Zeke, Anna Szepessy, et al.
LWT (2023) Vol. 182, pp. 114865-114865
Open Access | Times Cited: 12
Karina Ilona Hidas, Ildikó Csilla Nyulas-Zeke, Anna Szepessy, et al.
LWT (2023) Vol. 182, pp. 114865-114865
Open Access | Times Cited: 12
Showing 12 citing articles:
Functionality and Application of Emulsion Gels in Fat Replacement Strategies for Dairy Products
Qiaolian Xu, Huisen Wang, Yuqing Ren, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104673-104673
Closed Access | Times Cited: 11
Qiaolian Xu, Huisen Wang, Yuqing Ren, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104673-104673
Closed Access | Times Cited: 11
STEVIA REBAUDIANA EKSTRAKTI İLE TATLANDIRILMIŞ VEGAN DONDURMANIN FİZİKSEL VE DUYUSAL KALİTE ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ
Emine Olum, Hilal Selamoğlu Ata, Orhan Uzun, et al.
GIDA / THE JOURNAL OF FOOD (2025) Vol. 50, Iss. 1, pp. 74-86
Open Access
Emine Olum, Hilal Selamoğlu Ata, Orhan Uzun, et al.
GIDA / THE JOURNAL OF FOOD (2025) Vol. 50, Iss. 1, pp. 74-86
Open Access
Characterization of the rheological and technological properties of the plant-based ice cream of the açaí and jabuticaba peel flour with faba bean protein
Nátali Silva Teixeira, Davy William Hidalgo Chávez, Ana Carolina Sampaio Dória Chaves, et al.
Food Science and Technology International (2025)
Closed Access
Nátali Silva Teixeira, Davy William Hidalgo Chávez, Ana Carolina Sampaio Dória Chaves, et al.
Food Science and Technology International (2025)
Closed Access
An Updated Review on Exploring Hydrocolloids Application in Food Matrix: Current Insights Into Fruit, Bakery, Meat, and Dairy Based Products
Masud Alam, Ishrat Majid, Sawinder Kaur, et al.
Journal of Texture Studies (2025) Vol. 56, Iss. 2
Closed Access
Masud Alam, Ishrat Majid, Sawinder Kaur, et al.
Journal of Texture Studies (2025) Vol. 56, Iss. 2
Closed Access
Sustainable Utilization of Hemp Press Cake Flour in Ice Cream Production: Physicochemical, Rheological, Textural, and Sensorial Properties
Mirela Lučan Čolić, Marko Jukić, Gjore Nakov, et al.
Sustainability (2024) Vol. 16, Iss. 19, pp. 8354-8354
Open Access | Times Cited: 2
Mirela Lučan Čolić, Marko Jukić, Gjore Nakov, et al.
Sustainability (2024) Vol. 16, Iss. 19, pp. 8354-8354
Open Access | Times Cited: 2
Texture enhancement strategies of plant-based meat and drinks alternatives
Fatma Boukid
Elsevier eBooks (2024), pp. 285-296
Closed Access | Times Cited: 1
Fatma Boukid
Elsevier eBooks (2024), pp. 285-296
Closed Access | Times Cited: 1
Shelf Life and Organoleptic Attributes of Multifruit Smoothies Treated by Combined Mild Preservation Technologies
Fanni Zakariás, Karina Ilona Hidas, Zoltán Kovács, et al.
Applied Sciences (2024) Vol. 14, Iss. 23, pp. 11223-11223
Open Access | Times Cited: 1
Fanni Zakariás, Karina Ilona Hidas, Zoltán Kovács, et al.
Applied Sciences (2024) Vol. 14, Iss. 23, pp. 11223-11223
Open Access | Times Cited: 1
Evaluating the Potential of Using Plant-Based Milk Substitutes in Ice Cream Production
Tansu Taşpınar, Gamze Nil Yazıcı, Mehmet Güven
Foods (2023), pp. 21-21
Open Access | Times Cited: 3
Tansu Taşpınar, Gamze Nil Yazıcı, Mehmet Güven
Foods (2023), pp. 21-21
Open Access | Times Cited: 3
Analysis of Techno-Functional Properties of Fermented and Non-Fermented Buttermilk-Containing Ice Creams
Ildikó Csilla Nyulas-Zeke, Karina Ilona Hidas, Klára Pásztor‐Huszár, et al.
Sustainability (2024) Vol. 16, Iss. 17, pp. 7714-7714
Open Access
Ildikó Csilla Nyulas-Zeke, Karina Ilona Hidas, Klára Pásztor‐Huszár, et al.
Sustainability (2024) Vol. 16, Iss. 17, pp. 7714-7714
Open Access
Bacterial cellulose infusion: A comprehensive investigation into textural, tribological and temporal sensory evaluation of ice creams
Annu Mehta, Lokesh Kumar, Luca Serventi, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136510-136510
Open Access
Annu Mehta, Lokesh Kumar, Luca Serventi, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136510-136510
Open Access
Optimization of fermentation conditions for microbial transglutaminase production by Streptoverticillium cinnamoneum KKP 1658 using response surface methodology (RSM)
Vitaliy Kolotylo, Kamil Piwowarek, Alicja Synowiec, et al.
Folia Microbiologica (2024)
Open Access
Vitaliy Kolotylo, Kamil Piwowarek, Alicja Synowiec, et al.
Folia Microbiologica (2024)
Open Access
Effect of High Biological Value Animal Protein Sources on the Techno-Functional Properties of Ice Cream
Tamás Csurka, Karina Ilona Hidas, Adrienn Tóth, et al.
Sustainability (2023) Vol. 15, Iss. 24, pp. 16794-16794
Open Access | Times Cited: 1
Tamás Csurka, Karina Ilona Hidas, Adrienn Tóth, et al.
Sustainability (2023) Vol. 15, Iss. 24, pp. 16794-16794
Open Access | Times Cited: 1
