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:
Enhanced functionality of fermented whey protein using water kefir
Mohammad Alrosan, Thuan‐Chew Tan, Azhar Mat Easa, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 1663-1677
Open Access | Times Cited: 9
Mohammad Alrosan, Thuan‐Chew Tan, Azhar Mat Easa, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 1663-1677
Open Access | Times Cited: 9
Showing 9 citing articles:
Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility and solubility
Mohammad Alrosan, Ali Almajwal, Ali Al‐Qaisi, et al.
Current Research in Structural Biology (2024) Vol. 7, pp. 100135-100135
Open Access | Times Cited: 8
Mohammad Alrosan, Ali Almajwal, Ali Al‐Qaisi, et al.
Current Research in Structural Biology (2024) Vol. 7, pp. 100135-100135
Open Access | Times Cited: 8
Improving the structure of lentil proteins during fermentation and their association with nutritional values and solubility
Sofyan Maghaydah, Mohammad Alrosan, Muhammad H. Alu’datt, et al.
International Journal of Food Sciences and Nutrition (2025), pp. 1-13
Closed Access
Sofyan Maghaydah, Mohammad Alrosan, Muhammad H. Alu’datt, et al.
International Journal of Food Sciences and Nutrition (2025), pp. 1-13
Closed Access
Nutritional and potential health benefits of fermented food proteins
Christabel Tachie, John O. Onuh, Alberta N. A. Aryee
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 3, pp. 1223-1233
Closed Access | Times Cited: 10
Christabel Tachie, John O. Onuh, Alberta N. A. Aryee
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 3, pp. 1223-1233
Closed Access | Times Cited: 10
Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation
Ali Al‐Qaisi, Mohammad Alrosan, Ali Almajwal, et al.
Journal of Food Science (2024) Vol. 89, Iss. 3, pp. 1517-1530
Closed Access | Times Cited: 3
Ali Al‐Qaisi, Mohammad Alrosan, Ali Almajwal, et al.
Journal of Food Science (2024) Vol. 89, Iss. 3, pp. 1517-1530
Closed Access | Times Cited: 3
A review on advancements in emerging processing of whey protein: Enhancing functional and nutritional properties for functional food applications
Ankan Kheto, Uttam Adhikary, Subhamoy Dhua, et al.
Food Safety and Health (2024)
Open Access | Times Cited: 2
Ankan Kheto, Uttam Adhikary, Subhamoy Dhua, et al.
Food Safety and Health (2024)
Open Access | Times Cited: 2
Adulteration of endogenous substances as a next challenge in dairy safety: High-throughput analysis of flavours in goat milk based on the molecular mechanism of flavouring components dynamic changes
Lin Shi, Wei Jia, Rong Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 142, pp. 104229-104229
Closed Access | Times Cited: 5
Lin Shi, Wei Jia, Rong Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 142, pp. 104229-104229
Closed Access | Times Cited: 5
Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques
Anita Rejdlová, Martin Vašina, Eva Lorencová, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1855-1855
Open Access | Times Cited: 1
Anita Rejdlová, Martin Vašina, Eva Lorencová, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1855-1855
Open Access | Times Cited: 1
Structural interactions of complex proteins with trehalose: mechanisms for improving the multilevel structure and functional properties of lentil-quinoa protein complexes
Mohammad Alrosan, Ali Almajwal, Ali Al‐Qaisi, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 1033-1045
Open Access
Mohammad Alrosan, Ali Almajwal, Ali Al‐Qaisi, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 1033-1045
Open Access
Trehalose–whey protein conjugates prepared by structural interaction: Mechanisms for improving the multilevel structure and their water solubility and protein digestibility
Mohammad Alrosan, Motasem Al-Massad, Ali Al‐Qaisi, et al.
Italian Journal of Food Science (2024) Vol. 36, Iss. 3, pp. 254-262
Open Access
Mohammad Alrosan, Motasem Al-Massad, Ali Al‐Qaisi, et al.
Italian Journal of Food Science (2024) Vol. 36, Iss. 3, pp. 254-262
Open Access
