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:
Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs
Taha Mehany, Shahida Anusha Siddiqui, Babatunde Olawoye, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7237-7267
Closed Access | Times Cited: 26
Taha Mehany, Shahida Anusha Siddiqui, Babatunde Olawoye, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7237-7267
Closed Access | Times Cited: 26
Showing 1-25 of 26 citing articles:
The current advances, challenges, and future trends of plant-based yogurt
Jianwei Zang, Bingxu Yan, Haoyun Hu, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104531-104531
Closed Access | Times Cited: 14
Jianwei Zang, Bingxu Yan, Haoyun Hu, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104531-104531
Closed Access | Times Cited: 14
Therapeutic strategy of biological macromolecules based natural bioactive compounds of diabetes mellitus and future perspectives: A systematic review
Naiyer Shahzad, Abdullah R. Alzahrani, Ibrahim Abdel Aziz Ibrahim, et al.
Heliyon (2024) Vol. 10, Iss. 2, pp. e24207-e24207
Open Access | Times Cited: 10
Naiyer Shahzad, Abdullah R. Alzahrani, Ibrahim Abdel Aziz Ibrahim, et al.
Heliyon (2024) Vol. 10, Iss. 2, pp. e24207-e24207
Open Access | Times Cited: 10
Circular bioeconomy in carbon footprint components of nonthermal processing technologies towards sustainable food system: A review
Aarti Bains, Kandi Sridhar, Sanju Bala Dhull, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104520-104520
Closed Access | Times Cited: 8
Aarti Bains, Kandi Sridhar, Sanju Bala Dhull, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104520-104520
Closed Access | Times Cited: 8
Effect of pulsed electric field processing on microbial and enzyme inactivation in blended plant-based milk alternatives: A case study on a microbial challenge test for a non-presterilized oat-based beverage enriched with pea protein
Nicholas Horlacher, Indrawati Oey, Sze Ying Leong
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103699-103699
Open Access | Times Cited: 6
Nicholas Horlacher, Indrawati Oey, Sze Ying Leong
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103699-103699
Open Access | Times Cited: 6
Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
Blandine M. L. Genet, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 667-667
Open Access | Times Cited: 15
Blandine M. L. Genet, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 667-667
Open Access | Times Cited: 15
Towards more sustainable, nutritious, and affordable plant‐based milk alternatives: A critical review
Anthony Suryamiharja, Xiping Gong, Hualu Zhou
Sustainable Food Proteins (2024)
Open Access | Times Cited: 4
Anthony Suryamiharja, Xiping Gong, Hualu Zhou
Sustainable Food Proteins (2024)
Open Access | Times Cited: 4
Emulsifiers for the plant-based milk alternatives: a review
Heuiseok Lim, Moo‐Yeol Baik
Food Science and Biotechnology (2025) Vol. 34, Iss. 2, pp. 515-525
Closed Access
Heuiseok Lim, Moo‐Yeol Baik
Food Science and Biotechnology (2025) Vol. 34, Iss. 2, pp. 515-525
Closed Access
Barista-Quality Plant-Based Milk for Coffee: A Comprehensive Review of Sensory and Physicochemical Characteristics
Akansha Gupta, Russell Keast, Djin Gie Liem, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 24-24
Open Access
Akansha Gupta, Russell Keast, Djin Gie Liem, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 24-24
Open Access
Formulation of a Novel Honey-flavored Field Pea Beverage Stabilized with Xanthan Gum
Aditi Sharma, Jaspreet Kaur, Kamaljit Kaur, et al.
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 1
Closed Access
Aditi Sharma, Jaspreet Kaur, Kamaljit Kaur, et al.
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 1
Closed Access
Hemp Seed and Its Milk Analog: A Review on Specialties, Significance and Emerging Needs
Akriti Thakur, Sonia Morya, Ladislaus Manaku Kasankala
Journal of Natural Fibers (2025) Vol. 22, Iss. 1
Open Access
Akriti Thakur, Sonia Morya, Ladislaus Manaku Kasankala
Journal of Natural Fibers (2025) Vol. 22, Iss. 1
Open Access
Comparative study on microbiological, physicochemical and nutritional properties of whole cow milk by thermal and non-thermal processing technologies
Jiaci Chen, Juan Zhang, Nan Wang, et al.
Food Bioscience (2024) Vol. 59, pp. 104012-104012
Closed Access | Times Cited: 4
Jiaci Chen, Juan Zhang, Nan Wang, et al.
Food Bioscience (2024) Vol. 59, pp. 104012-104012
Closed Access | Times Cited: 4
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill
Anna Reale, Marı́a Cecilia Puppo, Floriana Boscaino, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2342-2342
Open Access | Times Cited: 4
Anna Reale, Marı́a Cecilia Puppo, Floriana Boscaino, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2342-2342
Open Access | Times Cited: 4
Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review
Srutee Rout, Pranjyan Dash, Pradeep Kumar Panda, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 14, pp. 3199-3212
Closed Access | Times Cited: 3
Srutee Rout, Pranjyan Dash, Pradeep Kumar Panda, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 14, pp. 3199-3212
Closed Access | Times Cited: 3
Role of Quinoa (Chenopodium quinoa Willd) and Chickpea (Cicer arietinum L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage
John Hurtado-Murillo, Wendy Franco, Ingrid Contardo
Foods (2024) Vol. 13, Iss. 15, pp. 2462-2462
Open Access | Times Cited: 3
John Hurtado-Murillo, Wendy Franco, Ingrid Contardo
Foods (2024) Vol. 13, Iss. 15, pp. 2462-2462
Open Access | Times Cited: 3
A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties
Jian Tang, Lulu Cui, Siqi Zhang, et al.
Food Bioscience (2023) Vol. 56, pp. 103362-103362
Closed Access | Times Cited: 6
Jian Tang, Lulu Cui, Siqi Zhang, et al.
Food Bioscience (2023) Vol. 56, pp. 103362-103362
Closed Access | Times Cited: 6
Influence of banana powder on proximate composition, physicochemical and rheological properties of soy yoghurt
Victor Vicent Matabura
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100450-100450
Open Access | Times Cited: 1
Victor Vicent Matabura
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100450-100450
Open Access | Times Cited: 1
Determinants of consumer purchase decisions of plant-based milk alternatives: the role of preferences for product attributes
Wenfan Su, Zhifeng Gao, Songhan Li, et al.
China Agricultural Economic Review (2024)
Closed Access | Times Cited: 1
Wenfan Su, Zhifeng Gao, Songhan Li, et al.
China Agricultural Economic Review (2024)
Closed Access | Times Cited: 1
Estimating the Prevalence of Foodborne Pathogen Campylobacter jejuni in Chicken and Its Control via Sorghum Extracts
Gamal M. Hamad, Mariam Gerges, Taha Mehany, et al.
Pathogens (2023) Vol. 12, Iss. 7, pp. 958-958
Open Access | Times Cited: 3
Gamal M. Hamad, Mariam Gerges, Taha Mehany, et al.
Pathogens (2023) Vol. 12, Iss. 7, pp. 958-958
Open Access | Times Cited: 3
Innovative date syrup processing with ohmic heating technology: Physiochemical characteristics, yield optimization, and sensory attributes
Asaad R. Al‐Hilphy, Thamer‐k.M. Al-Behadli, Atheer Abdul Amir Al‐Mtury, et al.
Heliyon (2023) Vol. 9, Iss. 9, pp. e19583-e19583
Open Access | Times Cited: 3
Asaad R. Al‐Hilphy, Thamer‐k.M. Al-Behadli, Atheer Abdul Amir Al‐Mtury, et al.
Heliyon (2023) Vol. 9, Iss. 9, pp. e19583-e19583
Open Access | Times Cited: 3
Bacteriocins Production Using Whey
Anwar Ali, Aleena Tahir, Waseem Khalid, et al.
(2023), pp. 259-283
Closed Access | Times Cited: 2
Anwar Ali, Aleena Tahir, Waseem Khalid, et al.
(2023), pp. 259-283
Closed Access | Times Cited: 2
Preparation of nut-based milk alternative: evaluation of an Amazonian nut (Bertholletia excelsa) beverage with annatto nanodispersion
Luana C. de M. Paiva, Marcelino Carneiro Guedes, Diego Quaresma Ferreira, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100506-100506
Open Access | Times Cited: 2
Luana C. de M. Paiva, Marcelino Carneiro Guedes, Diego Quaresma Ferreira, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100506-100506
Open Access | Times Cited: 2
Effects of co‐fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system
Xue Fang, Han Ye, Mengdan Chen, et al.
Cereal Chemistry (2023) Vol. 101, Iss. 1, pp. 248-262
Closed Access | Times Cited: 2
Xue Fang, Han Ye, Mengdan Chen, et al.
Cereal Chemistry (2023) Vol. 101, Iss. 1, pp. 248-262
Closed Access | Times Cited: 2
Editorial: Food sustainability and Food Industry 4.0: unveiling the relationship
Abdo Hassoun, Fatma Boukid, Fatih Özoğul
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access
Abdo Hassoun, Fatma Boukid, Fatih Özoğul
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access
Effect of sonoprocessing on the quality of plant-based analog foods: Compatibility to sustainable development goals, drawbacks and limitations
Büşra Gültekin Subaşı, Ayşenur Betül Bilgin, Deniz Günal‐Köroğlu, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107033-107033
Open Access
Büşra Gültekin Subaşı, Ayşenur Betül Bilgin, Deniz Günal‐Köroğlu, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107033-107033
Open Access
Molecular characterization of exopolysaccharide from Periweissella beninensis LMG 25373T and technological properties in plant-based food production
Marco Montemurro, Michela Verni, Francesca Fanelli, et al.
Food Research International (2024) Vol. 201, pp. 115537-115537
Open Access
Marco Montemurro, Michela Verni, Francesca Fanelli, et al.
Food Research International (2024) Vol. 201, pp. 115537-115537
Open Access
