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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:

Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure
Md Asaduzzaman, Md. Sultan Mahomud, Mohammod Enamul Haque
International Journal of Food Science (2021) Vol. 2021, pp. 1-10
Open Access | Times Cited: 23

Showing 23 citing articles:

Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk
Ashish Runthala, Mustapha Mbye, Mutamed Ayyash, et al.
Molecules (2023) Vol. 28, Iss. 5, pp. 2023-2023
Open Access | Times Cited: 25
Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt
Liliana Popescu, Tatiana Ceșco, Angela Gurev, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3565-3565
Open Access | Times Cited: 34
Effect of heat treatments on camel milk proteins – A review
Huda Mohamed, Mutamed Ayyash, Afaf Kamal‐Eldin
International Dairy Journal (2022) Vol. 133, pp. 105404-105404
Closed Access | Times Cited: 25
Milk Powder Formulations with Varying Casein to Whey Ratios and Calcium Addition: Physico-Chemical and Structural Properties and the Effect of Low-Frequency Ultrasound
Yuanyuan Zhao, Tuyen Truong, Jayani Chandrapala
Foods (2025) Vol. 14, Iss. 4, pp. 685-685
Open Access
Effects of pasteurization on set yogurt fortified with astaxanthin-rich yolk: Evaluation of physicochemical properties, stability, and biological activity
Ziwei Li, Tiehua Zhang, Rui Zhou, et al.
Journal of Dairy Science (2025)
Open Access
Growth performance and adaptability of an EPS-producing Chlorella strain in cheese whey with high and low salinity: prospects for the sustainable production of microalgal biomass
Napoleon Christoforos Stratigakis, Theocharis T. Nazos, Maria Goumenaki, et al.
Journal of Applied Phycology (2025)
Open Access
Development of Fucoxanthin-Enriched Yogurt Using Nanoliposomal Carriers: A Strategy for Functional Dairy Products with Antioxidant and Erythroprotective Benefits
Miguel Ángel Robles-García, Carmen Lizette Del‐Toro‐Sánchez, Germán Limón-Vargas, et al.
Molecules (2025) Vol. 30, Iss. 8, pp. 1854-1854
Open Access
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
Influence of Post‐Treatment Temperature on the Stability and Swelling Behavior of Casein Microparticles
Md Asaduzzaman, Ronald Gebhardt
Macromolecular Materials and Engineering (2023) Vol. 308, Iss. 4
Open Access | Times Cited: 5
Incorporation Impact of Fucoxanthin‐Loaded Nanoliposome in Yogurt on Its Antioxidant, Physicochemical and Rheological Properties under Cold Storage Condition
Miguel Ángel Robles-García, Carmen Lizette Del‐Toro‐Sánchez, Germán Limón-Vargas, et al.
(2024)
Open Access | Times Cited: 1
Influence of different genotype combinations of β-lactoglobulin and β-casein in cow milk on physicochemical and sensory properties of stirred yoghurt
Emine Şahin Semerci, Firuze Ergin, Eymen Demir, et al.
International Dairy Journal (2024), pp. 106099-106099
Closed Access | Times Cited: 1
The Impact of pH on Fouling and Related Physicochemical Properties of Skim Milk Concentrate during Heat Treatment Using a Laboratory-Scale Fouling Rig
Tara R. Murphy, Eoin W. Finnegan, Justyna Tarapata, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3100-3100
Open Access | Times Cited: 1
Effect of calcium-sequestering salts and heat treatment on the rheological and textural properties of acid gels from blends of skimmed buffalo and bovine milk
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
International Dairy Journal (2023) Vol. 149, pp. 105840-105840
Open Access | Times Cited: 2
Influence of Different Genotype Combinations of Β-Lactoglobulin and Β-Casein in Cow Milk on Physicochemical and Sensory Properties of Stirred Yoghurt
Emine Şahin Semerci, Firuze Ergin, Eymen Demir, et al.
(2024)
Closed Access
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
Casein: posttranslational modifications
Isabel Gigli
Elsevier eBooks (2024), pp. 15-22
Closed Access
Physicochemical Properties of Dangke-cheese by Different Temperature Processing and Papaya-latex as Coagulant
Ratmawati Malaka, Kusumandari Indah Prahesti, Meta Mahendradatta, et al.
Indian Journal of Agricultural Research (2024), Iss. Of
Open Access
Optimized HPLC-UV Methodology for the Simultaneous Quantification of Multiple Preservatives in Jordanian Yogurt Products
Ala’ Yahya Sirhan, Yazan AlRashdan, Qais Jarrar, et al.
Jordan Journal of Pharmaceutical Sciences (2024) Vol. 17, Iss. 3, pp. 481-491
Closed Access
Enhancing skimmed milk powder functionalities through multicriteria optimization of outlet drying air temperature and spraying air pressure
Adeline Meriaux, Frantz Fournier, Claire Gaïani, et al.
Journal of Food Engineering (2024) Vol. 388, pp. 112374-112374
Open Access
Application of Atmospheric Cold Plasma (ACP) for Processing of Raw Bovine Colostrum: Investigation of Antimicrobial Efficacy of Different ACP Treatments
Negar Ravash, Javad Hesari, Sirous Khorram, et al.
International Dairy Journal (2024) Vol. 161, pp. 106140-106140
Closed Access
Effect of pulsed electric field treated on quality of curd
Preeti Birwal, Menon Rekha Ravindra, Meenakshi Shivaram, et al.
Food Science and Technology International (2023) Vol. 30, Iss. 8, pp. 731-740
Closed Access | Times Cited: 1
Multiscale Approach to Dairy Products Design
Martha L. Díaz-Bustamante, Miguel Fernández-Niño, Luis H. Reyes, et al.
Frontiers in Chemical Engineering (2022) Vol. 4
Open Access | Times Cited: 1
Using dietary fiber as stabilizer in dairy products: β-glucan and inulin-type fructans
Ceren Akal
Journal of Food Science and Technology (2022) Vol. 60, Iss. 12, pp. 2945-2954
Closed Access | Times Cited: 1
Effect of adding sodium caseinate, whey protein concentrateand milk protein concentrate on the physical, rheological and sensory properties of yogurt produced from goat milk
Ashwaq Kadhim Rahi, Dhia Ibrahim Jerro Al-Bedrani, Ali M Saadi, et al.
Journal of Applied and Natural Science (2023) Vol. 15, Iss. 4, pp. 1434-1444
Open Access
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