Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence
Mohammadreza Khalesi, Richard J. Fitzgerald
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 25, pp. 6973-6989
Closed Access | Times Cited: 23

Showing 23 citing articles:

Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins
Skelte G. Anema
International Dairy Journal (2021) Vol. 122, pp. 105136-105136
Closed Access | Times Cited: 73
In Vitro Digestibility and Antioxidant Activity of Plant Protein Isolate and Milk Protein Concentrate Blends
Mohammadreza Khalesi, Richard J. Fitzgerald
Catalysts (2021) Vol. 11, Iss. 7, pp. 787-787
Open Access | Times Cited: 36
Fabrication, characterization, and potential applications of re-assembled casein micelles
Muhammed Aslam Khan, Yacine Hémar, Jiecheng Li, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 7916-7940
Closed Access | Times Cited: 16
Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates
Alice Gruppi, Maria Dermiki, Giorgia Spigno, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 516-516
Open Access | Times Cited: 21
Process-Induced Molecular-Level Protein–Carbohydrate–Polyphenol Interactions in Milk–Tea Blends: A Review
Dilema Wijegunawardhana, Isuru Wijesekara, Rumesh Liyanage, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2489-2489
Open Access | Times Cited: 3
Investigation of the flowability, thermal stability and emulsification properties of two milk protein concentrates having different levels of native whey proteins
Mohammadreza Khalesi, Richard J. Fitzgerald
Food Research International (2021) Vol. 147, pp. 110576-110576
Open Access | Times Cited: 19
Effect of Protein Content on Heat Stability of Reconstituted Milk Protein Concentrate under Controlled Shearing
Anushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 263-263
Open Access | Times Cited: 2
Calcium-Reduced Micellar Casein Concentrate—Physicochemical Properties of Powders and Functional Properties of the Dispersions
A. Kommineni, Venkateswarlu Sunkesula, Chenchaiah Marella, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1377-1377
Open Access | Times Cited: 10
Impact of variation in calcium level on the technofunctional properties of milk protein concentrate
Mohammadreza Khalesi, Richard J. Fitzgerald
Colloids and Surfaces A Physicochemical and Engineering Aspects (2022) Vol. 643, pp. 128741-128741
Open Access | Times Cited: 9
Effective strategies for elevating the techno-functional properties of milk protein concentrate
Sunil Kumar Khatkar, Anju Boora Khatkar, Nitin Mehta, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104169-104169
Open Access | Times Cited: 5
Physicochemical properties and water interactions of milk protein concentrate with two different levels of undenatured whey protein
Mohammadreza Khalesi, Richard J. Fitzgerald
Colloids and Surfaces A Physicochemical and Engineering Aspects (2021) Vol. 629, pp. 127516-127516
Open Access | Times Cited: 12
Contribution of whey protein denaturation to the in vitro digestibility, biological activity and peptide profile of milk protein concentrate
Mohammadreza Khalesi, María Cermeño, Richard J. Fitzgerald
Journal of Functional Foods (2023) Vol. 104, pp. 105543-105543
Open Access | Times Cited: 4
Effect of Alkaline Mineral Complex Buffer Supplementation on Milk Performance, Serum Variables, Rumen Fermentation and Rumen Microbiota of Transition Dairy Cows
Cheng Guo, Fanlin Kong, Shengli Li, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 792-792
Open Access | Times Cited: 4
Quality attributes of whole milk powder processed using ultrasonication and UV-C radiation compared with equivalent thermal treatment
Yaowei Liu, Junyi Shuang, Kasper Hettinga, et al.
International Dairy Journal (2024) Vol. 155, pp. 105954-105954
Closed Access | Times Cited: 1
Innovations from pressure-driven membrane processes in cheese technology: from milk protein concentrates to sustainability and precision cheesemaking
Julien Chamberland, G. J. Brisson, Alain Doyen, et al.
Current Opinion in Food Science (2022) Vol. 48, pp. 100948-100948
Closed Access | Times Cited: 6
Influence of Actinidin-Induced Hydrolysis on the Functional Properties of Milk Protein and Whey Protein Concentrates
Surjit Kaur, Todor Vasiljevic, Thom Huppertz
Foods (2023) Vol. 12, Iss. 20, pp. 3806-3806
Open Access | Times Cited: 3
Impact of total calcium in milk protein concentrate on its interaction with the aqueous phase
Mohammadreza Khalesi, Richard J. Fitzgerald
Colloids and Surfaces A Physicochemical and Engineering Aspects (2021) Vol. 635, pp. 128068-128068
Closed Access | Times Cited: 5
Rehydration and water sorption behaviour of bovine milk protein isolate and its associated enzymatic hydrolysates
Ger Ryan, Jonathan O’Regan, Richard J. Fitzgerald
International Dairy Journal (2022) Vol. 128, pp. 105323-105323
Closed Access | Times Cited: 3
Microscopic methods for analysis of casein micelles and its aggregates in milk and milk products
Xiuju Wang, Zhengtao Zhao
Elsevier eBooks (2024), pp. 199-213
Closed Access
Adaptive and predictive approaches to mitigate the impact of milk seasonality on composition, processing technologies and quality of milk powders
Ahmed M. Hamed, Bruno Galli, Sean A. Hogan, et al.
International Journal of Dairy Technology (2024)
Open Access
TÜRKİYE’DE SATIŞA SUNULAN PROTEİN BARLARIN ENERJİ VE BESİN ÖGESİ İÇERİKLERİNİN DEĞERLENDİRİLMESİ
Sevil Tekin, Süleyman Kaygusuz, Semra Navruz Varlı
Gazi Sağlık Bilimleri Dergisi (2024)
Closed Access
Emulsification properties of plant and milk protein concentrate blends
Mohammadreza Khalesi, Shauna Dowling, jack comerford, et al.
Authorea (Authorea) (2022)
Open Access | Times Cited: 1
Effect of hydration time on milk protein concentrate (MPC85) solubility and the renneting properties of skim milk fortified with the MPC85
R.J. Hunter, Skelte G. Anema
International Dairy Journal (2022) Vol. 140, pp. 105564-105564
Closed Access
Page 1

Scroll to top