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OpenAlex Citation Counts

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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:

Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing
Deju Zhang, Xiao-Ling Ling, Kai Jiang, et al.
International Journal of Dairy Technology (2023) Vol. 77, Iss. 1, pp. 165-182
Closed Access | Times Cited: 10

Showing 10 citing articles:

Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature
Justyna Tarapata, Ewa Szymańska, Liesbeth van der Meulen, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 165-165
Open Access
Plant protein-derived anti-breast cancer peptides: sources, therapeutic approaches, mechanisms, and nanoparticle design
Deju Zhang, Ying Yuan, Qingdong Zeng, et al.
Frontiers in Pharmacology (2025) Vol. 15
Open Access
Incorporating ε-polylysine hydrochloride, tea polyphenols, nisin, and ascorbic acid into edible coating solutions: Effect on oxidation and structure of marinated egg proteins
Jingbo Liu, Lu Han, Dongkun Cheng, et al.
Food Control (2024) Vol. 161, pp. 110395-110395
Open Access | Times Cited: 3
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
Optimization of citrus fiber‐enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties
Başak Gürbüz, Merve Çayır, Esra Akdeniz, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 8, pp. 5872-5881
Open Access | Times Cited: 1
Incorporating ε-Polylysine Hydrochloride, Tea Polyphenols, Nisin, and Ascorbic Acid into Edible Coating Solutions: Effect on Oxidation and Structure of Marinated Egg Proteins
Jingbo Liu, Lu Han, Dongkun Cheng, et al.
Research Square (Research Square) (2024)
Open Access
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
Effect of yeast protein on reduced‐fat ice cream: Sensory quality, rheological behaviour, thermal properties and fat destabilisation
Ruotong Guo, Jian Xiong, Pei Li, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 4, pp. 1146-1158
Closed Access
Enriching the formulation of low-fat mozzarella cheese using micro-coated vitamin D3
Roza Rafiei, Leila Roozbeh Nasiraie, Zahra Emam Jumeh, et al.
Nutrition & Food Science (2024) Vol. 54, Iss. 6, pp. 1009-1030
Closed Access
Anti-breast cancer effects of dairy protein active peptides, dairy products, and dairy protein-based nanoparticles
Deju Zhang, Ying Yuan, Juan Xiong, et al.
Frontiers in Pharmacology (2024) Vol. 15
Open Access
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