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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:

Structural and compositional changes of whey protein and blueberry juice fermented using Lactobacillus plantarum or Lactobacillus casei during fermentation
Wen-Qiong Wang, Zhang Jie-long, Yu Qian, et al.
RSC Advances (2021) Vol. 11, Iss. 42, pp. 26291-26302
Open Access | Times Cited: 23

Showing 23 citing articles:

Volatile compound dynamics during blueberry fermentation by lactic acid bacteria and its potential associations with bacterial metabolism
Yuxin He, Mengwei Hu, Weiwei He, et al.
Food Bioscience (2024) Vol. 59, pp. 103639-103639
Closed Access | Times Cited: 13
Dynamics of nutrients, sensory quality and microbial communities and their interactions during co-fermentation of pineapple by-products and whey protein
Jiawei Luo, Shan Xiao, Hao Suo, et al.
Food Chemistry X (2024) Vol. 22, pp. 101254-101254
Open Access | Times Cited: 9
Physicochemical characteristics and structural changes of fermented faba bean extrudates prepared by twin-screw extrusion
Aylin Altan, Sibel Yağcı
Food Chemistry (2023) Vol. 411, pp. 135502-135502
Closed Access | Times Cited: 14
Effect of fermentation on structural properties and antioxidant activity of wheat gluten by Bacillus subtilis
Penghui Zhao, Yinchen Hou, Zhen Wang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 12
The Metabolite Profiling and Microbial Community Dynamics during Pineapple By-Product Fermentation Using Co-Inoculation of Lactic Acid Bacteria and Yeast
Luo Jia-wei, Shan Xiao, Jihui Wang, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 79-79
Open Access | Times Cited: 11
Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects
Hacer Çoklar, Mehmet Akbulut, Ali Aygün, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 218-218
Open Access
Recent Insights in Lactobacillus -Fermented Fruit and Vegetable Juice: Compositional Analysis, Quality Evaluation, and Functional Properties
Zixin Han, Shuyuan Shi, Boqing Yao, et al.
Food Reviews International (2025), pp. 1-35
Closed Access
Bioactive peptides from fermentates of soy protein and whey protein isolates: A comparative study
Subrota Hati, Amar Sakure, Krupali Ramanuj, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
The Effects of Fermentation Time and the Addition of Blueberry on the Texture Properties and In Vitro Digestion of Whey Protein Gel
Xian Liu, Yuxian Wang, Yufeng Shao, et al.
Fermentation (2025) Vol. 11, Iss. 4, pp. 205-205
Open Access
Removal of bromophenol blue from polluted water using a novel azo-functionalized magnetic nano-adsorbent
Hadeel Saad, F. A. Nour El‐Dien, Nadia E. A. El‐Gamel, et al.
RSC Advances (2024) Vol. 14, Iss. 2, pp. 1316-1329
Open Access | Times Cited: 3
Fourier Transform Infrared Spectroscopy Tracking of Fermentation of Oat and Pea Bases for Yoghurt-Type Products
Olivia Greulich, Lene Duedahl‐Olesen, Mette Skau Mikkelsen, et al.
Fermentation (2024) Vol. 10, Iss. 4, pp. 189-189
Open Access | Times Cited: 3
Cheese Whey Protein and Blueberry Juice Mixed Fermentation Enhance the Freeze-Resistance of Lactic Acid Bacteria in the Freeze-Drying Process
Yuxian Wang, Xian Liu, Yufeng Shao, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2260-2260
Open Access | Times Cited: 3
Microencapsulated Bilberry and Chokeberry Leaf Extracts with Potential Health Benefits
Snežana Kuzmanović Nedeljković, Milica Radan, Nada Ćujić Nikolić, et al.
Plants (2023) Vol. 12, Iss. 23, pp. 3979-3979
Open Access | Times Cited: 7
The mechanism of whey protein and blueberry juice mixed system fermented with Lactobacillus inhibiting Escherichia coli during storage
Yu Qian, Lu Gui-bing, Wen-Qiong Wang, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 5
In vitro fermentation of pineapple–whey protein fermentation product on human intestinal microbiota derived from fecal microbiota transplant donors
Jiawei Luo, Shan Xiao, Bo Wang, et al.
LWT (2023) Vol. 191, pp. 115637-115637
Open Access | Times Cited: 5
Biochemical and physical investigations on detoxification of ginkgo kernel juice using probiotic fermentation with macroporous resin addition
Yuyu Sun, Jiaying Zhao, Sivakumar Manickam, et al.
Food Innovation and Advances (2023) Vol. 2, Iss. 4, pp. 324-339
Open Access | Times Cited: 5
The Characteristics of Whey Protein and Blueberry Juice Mixed Fermentation Gels Formed by Lactic Acid Bacteria
Wen-Qiong Wang, Yuxian Wang, Xian Liu, et al.
Gels (2023) Vol. 9, Iss. 7, pp. 565-565
Open Access | Times Cited: 4
Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage
Liliana Lugo‐Zarate, Luis Delgado‐Olivares, Nelly del Socorro Cruz‐Cansino, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 16, pp. 8882-8882
Open Access | Times Cited: 1
The effect of organic fruit juices on physicochemical, microbiological and antioxidative aspects of organic goat's and cow's fermented whey beverages produced on laboratory and industrial scale
Jagoda O. Szafrańska, Robert Waraczewski, Maciej Bartoń, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 1
Development of whey and turmeric based functional synbiotic product
Poorva Sharma, Bababode Adesegun Kehinde, Navnidhi Chhikara, et al.
Environmental Sustainability (2021) Vol. 4, Iss. 4, pp. 861-872
Closed Access | Times Cited: 8
Exploring flavor separation in soy protein enzymatic hydrolysates via resin adsorption/desorption: A study on physicochemical characteristics and mass transfer dynamics
Fang Li, Sivakumar Manickam, Guangjie Xie, et al.
Separation and Purification Technology (2024) Vol. 353, pp. 128375-128375
Closed Access
The Antioxidant Property of Membrane Separated Whey Protein and Blueberry Juice Fermented Products After In Vitro Digestion
Yuxian Wang, Yu Qian, Yufeng Shao, et al.
Fermentation (2024) Vol. 10, Iss. 12, pp. 609-609
Open Access
The inhibition mechanism of Lactobacillus fermented whey protein and blueberry juice mixture system against Escherichia coli during storage
Yu Qian, Lu Gui-bing, Wen-Qiong Wang, et al.
Research Square (Research Square) (2022)
Open Access
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