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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.

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Showing 12 citing articles:

Revealing the mechanism underlying the viscosity improvement of rice protein yogurt by the presence of in-situ-produced dextrans
Fengyu Tian, Siming Zhao, Yu Lu, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139400-139400
Closed Access | Times Cited: 1
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: 1
Incorporation of Various Pea Components in Goat Yogurt: Microstructure and Physicochemical Characteristics
Yang Qin, Shengwen Xie, Shukui Zhou, et al.
LWT (2025) Vol. 218, pp. 117432-117432
Open Access
Enhancing soy yogurt texture and functionality with mealworm protein
Ying Ma, Su Hyun Lee, Mijin Guk, et al.
Journal of Food Composition and Analysis (2025), pp. 107337-107337
Closed Access
An Insight into Plant-based Yogurts: Physicochemical, Organoleptic Properties and Functional Food Aspects
Rahman Qadir, Wan Nur Afifah Wan Mohamad Nasir, Azila Azmi, et al.
Journal of Food Composition and Analysis (2025), pp. 107578-107578
Closed Access
Effects of probiotics fermentation on physicochemical properties of plum (Pruni domesticae semen) seed protein-based gel
Feng Xue, Chen Li, Jianming Cheng
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134361-134361
Closed Access | Times Cited: 2
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: 1
Gel properties of mung bean protein‑sodium caseinate hybrid yogurt: Physicochemical properties, microstructure, and intermolecular interactions
Junjian Ran, Shuai Pang, Hongfei Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101977-101977
Open Access | Times Cited: 1
Stress Resistance of the Biofilm and Planktonic Forms of Lactobacillus Delbrueckii in Adverse Environments
Jiangyang Zhai, Lili Nie, Jianjun Tian, et al.
(2024)
Closed Access
Impact of Probiotic Fermentation on the Physicochemical Properties of Hemp Seed Protein Gels
Y. Liu, Yingxue Fei, Chen Li, et al.
Polymers (2024) Vol. 16, Iss. 21, pp. 3032-3032
Open Access
Impact of Autoinducer-2 Activity on Quality Characteristics and Bacterial Community of Fermented Sausage
Jiangyang Zhai, W.C. Zhen, Mirco Corazzin, et al.
(2024)
Closed Access
Optimization of Enzymatic Hydrolysis and Fermentation Processing for Set-Type Oat Yogurt with Favorable Acidity and Coagulated Texture
Wenjie Xu, Xinzhu Wu, Xia Chen, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4180-4180
Open Access
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