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:
Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?
Deju Zhang, Kai Jiang, Hui Luo, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 16
Deju Zhang, Kai Jiang, Hui Luo, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 16
Showing 16 citing articles:
Application of fermented Chinese herbal medicines in food and medicine field: From an antioxidant perspective
Yuzhu Zhang, Jing Zhang, Jingwen Yan, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104410-104410
Closed Access | Times Cited: 18
Yuzhu Zhang, Jing Zhang, Jingwen Yan, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104410-104410
Closed Access | Times Cited: 18
Recent advances in plant protein-based sustainable edible film and coatings for applications in the food-pharma industry – Opportunities and challenges: A review
Pooja Yadav, Uttara Mahapatra, Ramesh Sharma, et al.
International Journal of Biological Macromolecules (2025) Vol. 296, pp. 139698-139698
Closed Access | Times Cited: 1
Pooja Yadav, Uttara Mahapatra, Ramesh Sharma, et al.
International Journal of Biological Macromolecules (2025) Vol. 296, pp. 139698-139698
Closed Access | Times Cited: 1
Investigation of various plant protein ingredients for processed cheese analogues: physical properties and microstructure compared to milk proteins
Di Lü, Debashree Roy, Alejandra Acevedo-Fani, et al.
International Journal of Food Science & Technology (2025) Vol. 60, Iss. 1
Closed Access | Times Cited: 1
Di Lü, Debashree Roy, Alejandra Acevedo-Fani, et al.
International Journal of Food Science & Technology (2025) Vol. 60, Iss. 1
Closed Access | Times Cited: 1
Recent updates on plant protein-based dairy cheese alternatives: outlook and challenges
Elham Alehosseini, Paul L.H. McSweeney, Song Miao
Critical Reviews in Food Science and Nutrition (2025), pp. 1-15
Open Access | Times Cited: 1
Elham Alehosseini, Paul L.H. McSweeney, Song Miao
Critical Reviews in Food Science and Nutrition (2025), pp. 1-15
Open Access | Times Cited: 1
Modifying pea protein by cold plasma for the development of functional vegan cheese
Bing-Fan Chuang, Sheng-Yi Chen, Jer‐An Lin, et al.
Food Bioscience (2025) Vol. 65, pp. 106017-106017
Closed Access | Times Cited: 1
Bing-Fan Chuang, Sheng-Yi Chen, Jer‐An Lin, et al.
Food Bioscience (2025) Vol. 65, pp. 106017-106017
Closed Access | Times Cited: 1
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
Deju Zhang, Ying Yuan, Qingdong Zeng, et al.
Frontiers in Pharmacology (2025) Vol. 15
Open Access
Characterization of pea protein-different types of glycoside flavonoid complex interactions and functional properties
Zihao Chen, Min Fu, Jun Chen, et al.
Food Research International (2025) Vol. 203, pp. 115788-115788
Closed Access
Zihao Chen, Min Fu, Jun Chen, et al.
Food Research International (2025) Vol. 203, pp. 115788-115788
Closed Access
Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties
Anastasiia A Ushkalova, Ru Zhao, Yu Jiong Gu, et al.
Journal of Dairy Science (2025)
Open Access
Anastasiia A Ushkalova, Ru Zhao, Yu Jiong Gu, et al.
Journal of Dairy Science (2025)
Open Access
Can plant-based cheese alternatives be characterized by methods for dairy cheese? Extending dairy cheese methods to characterize plant-based cheese alternatives
Helena Braitmaier, Anna-Lena Wahl, Jörg Hinrichs, et al.
International Dairy Journal (2024) Vol. 159, pp. 106056-106056
Open Access | Times Cited: 2
Helena Braitmaier, Anna-Lena Wahl, Jörg Hinrichs, et al.
International Dairy Journal (2024) Vol. 159, pp. 106056-106056
Open Access | Times Cited: 2
Improvement of rice protein functionality by electro-activation technology: Modulation of molecular and physicochemical properties
Wenhui Zhang, David Julian McClements, Jun Chen, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110607-110607
Closed Access | Times Cited: 2
Wenhui Zhang, David Julian McClements, Jun Chen, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110607-110607
Closed Access | Times Cited: 2
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
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: 2
Başak Gürbüz, Merve Çayır, Esra Akdeniz, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 8, pp. 5872-5881
Open Access | Times Cited: 2
Review of clean label trends in yogurt, cheese and ice cream sector
Pranav Vashisht, Lovepreet Singh, Gursharn Singh Saini, et al.
Food and Humanity (2024), pp. 100474-100474
Closed Access | Times Cited: 1
Pranav Vashisht, Lovepreet Singh, Gursharn Singh Saini, et al.
Food and Humanity (2024), pp. 100474-100474
Closed 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
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
Deju Zhang, Juan Xiong, Kai Jiang, et al.
Research Square (Research Square) (2024)
Open 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
Deju Zhang, Ying Yuan, Juan Xiong, et al.
Frontiers in Pharmacology (2024) Vol. 15
Open Access
