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:
Effects of different fat replacers on functional and rheological properties of low-fat mozzarella cheeses: A review
Aqsa Akhtar, Iqra Nasim, Muhammad Saeed ud Din, et al.
Trends in Food Science & Technology (2023) Vol. 139, pp. 104136-104136
Open Access | Times Cited: 9
Aqsa Akhtar, Iqra Nasim, Muhammad Saeed ud Din, et al.
Trends in Food Science & Technology (2023) Vol. 139, pp. 104136-104136
Open Access | Times Cited: 9
Showing 9 citing articles:
Utilization of Hyaluronic Acid to Improve Mozzarella Cheese: Composition, Texture, Microstructure, and Pizza Baking Properties
Yameng Jiao, Lei Gao, You Jung Kang, et al.
Food Hydrocolloids (2025), pp. 111118-111118
Closed Access
Yameng Jiao, Lei Gao, You Jung Kang, et al.
Food Hydrocolloids (2025), pp. 111118-111118
Closed Access
Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties
Przemysław Łukasz Kowalczewski, Krzysztof Smarzyński, Jakub Biegalski, et al.
Food Science and Technology International (2025)
Closed Access
Przemysław Łukasz Kowalczewski, Krzysztof Smarzyński, Jakub Biegalski, et al.
Food Science and Technology International (2025)
Closed Access
Use of chia seed products in non-ripening soft cheeses
Alexey Belyaev, Olga Shvets, Irina А. Belyaeva
E3S Web of Conferences (2025) Vol. 613, pp. 02012-02012
Open Access
Alexey Belyaev, Olga Shvets, Irina А. Belyaeva
E3S Web of Conferences (2025) Vol. 613, pp. 02012-02012
Open Access
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: 5
Qiaolian Xu, Huisen Wang, Yuqing Ren, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104673-104673
Closed Access | Times Cited: 5
Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”
Amalia Piscopo, Antonio Mincione, Carmine Summo, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 209-209
Open Access | Times Cited: 2
Amalia Piscopo, Antonio Mincione, Carmine Summo, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 209-209
Open Access | Times Cited: 2
Effect of pre-acidification and whey proteins on low-fat Mozzarella cheese during storage: physicochemical, textural, and functional properties
Deju Zhang, Juan Xiong, Kai Jiang, et al.
Research Square (Research Square) (2024)
Open Access | Times Cited: 2
Deju Zhang, Juan Xiong, Kai Jiang, et al.
Research Square (Research Square) (2024)
Open Access | Times Cited: 2
Formulation and characterisation of low‐fat mozzarella cheese using basil seed mucilage: insights on microstructure and functional attributes
Aqsa Akhtar, Tetsuya Araki, Daisuke Nei, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 4134-4143
Closed Access | Times Cited: 1
Aqsa Akhtar, Tetsuya Araki, Daisuke Nei, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 4134-4143
Closed Access | Times Cited: 1
Animal Protein-Based Fat Replacers: New Prospective and Applications in Dairy Products and Their Analogues
Mohamed Salama, Xiaomeng Li, Haoyang Sun, et al.
Food Reviews International (2024), pp. 1-26
Closed Access | Times Cited: 1
Mohamed Salama, Xiaomeng Li, Haoyang Sun, et al.
Food Reviews International (2024), pp. 1-26
Closed Access | Times Cited: 1
Effect of pre-acidification and whey proteins on low-fat Mozzarella cheese during storage: physicochemical, textural, and functional properties
Deju Zhang, Juan Xiong, Kai Jiang, et al.
Research Square (Research Square) (2024)
Open Access
Deju Zhang, Juan Xiong, Kai Jiang, et al.
Research Square (Research Square) (2024)
Open Access
Enrichment of Peanut butter using Curcuma Longa (turmeric) industrial byproducts and its impact on shelf life
Aishwarya Praveen, Veeranna Hitlamani, S. Nagarajan, et al.
Food Chemistry (2024) Vol. 461, pp. 140839-140839
Closed Access
Aishwarya Praveen, Veeranna Hitlamani, S. Nagarajan, et al.
Food Chemistry (2024) Vol. 461, pp. 140839-140839
Closed Access
Effects of thermal and stretching treatments on the physicochemical and functional properties of mozzarella cheese
Aonan Xia, Jianxin Zhao, Peng Zhou, et al.
Food Bioscience (2024), pp. 105543-105543
Closed Access
Aonan Xia, Jianxin Zhao, Peng Zhou, et al.
Food Bioscience (2024), pp. 105543-105543
Closed Access
