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:
Effects of genetic variants and sialylation on in vitro digestibility of purified κ-casein
Bulei Sheng, Søren Nielsen, Maria Glantz, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 4, pp. 2803-2814
Open Access | Times Cited: 8
Bulei Sheng, Søren Nielsen, Maria Glantz, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 4, pp. 2803-2814
Open Access | Times Cited: 8
Showing 8 citing articles:
The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture
Barana Hewa Nadugala, Charles N. Pagel, Jared K. Raynes, et al.
International Dairy Journal (2022) Vol. 133, pp. 105440-105440
Open Access | Times Cited: 34
Barana Hewa Nadugala, Charles N. Pagel, Jared K. Raynes, et al.
International Dairy Journal (2022) Vol. 133, pp. 105440-105440
Open Access | Times Cited: 34
In vitro protein digestibility of RuBisCO from alfalfa obtained from different processing histories: Insights from free N-terminal and mass spectrometry study
Hartono Tanambell, Marianne Danielsen, Tove Gulbrandsen Devold, et al.
Food Chemistry (2023) Vol. 434, pp. 137301-137301
Open Access | Times Cited: 14
Hartono Tanambell, Marianne Danielsen, Tove Gulbrandsen Devold, et al.
Food Chemistry (2023) Vol. 434, pp. 137301-137301
Open Access | Times Cited: 14
Unravelling the dominant role of phosphorylation degree in governing the functionality of reassembled casein micelles: Implications for future dairy production through precision fermentation
Jing Che, Zekun Fan, Etske Bijl, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110615-110615
Open Access | Times Cited: 2
Jing Che, Zekun Fan, Etske Bijl, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110615-110615
Open Access | Times Cited: 2
Sialylation of dietary mucin modulate its digestibility and the gut microbiota of elderly individuals
Fang Su, Jianrong Wu, Wenxuan Niu, et al.
Food Research International (2024) Vol. 184, pp. 114246-114246
Closed Access | Times Cited: 2
Fang Su, Jianrong Wu, Wenxuan Niu, et al.
Food Research International (2024) Vol. 184, pp. 114246-114246
Closed Access | Times Cited: 2
Feasibility of using a realistic food bolus for semi-dynamic in vitro gastric digestion of hard cheese with pH-stat monitoring of protein hydrolysis
Martine Morzel, Sylvaine Ramsamy, Steven Le Feunteun
Food Research International (2023) Vol. 169, pp. 112818-112818
Open Access | Times Cited: 5
Martine Morzel, Sylvaine Ramsamy, Steven Le Feunteun
Food Research International (2023) Vol. 169, pp. 112818-112818
Open Access | Times Cited: 5
Processing-Induced Markers in Proteins of Commercial Plant-Based Drinks in Relation to Compositional Aspects
Ida Schwartz Roland, Miguel Aguilera-Toro, Søren Nielsen, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3282-3282
Open Access | Times Cited: 5
Ida Schwartz Roland, Miguel Aguilera-Toro, Søren Nielsen, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3282-3282
Open Access | Times Cited: 5
Comparison of prebiotic activity of dietary sialoglycoprotein and N-acetylneuraminic acid: Sialylation is a key factor
Jianrong Wu, Peihan Lu, Hongtao Zhang, et al.
Food Bioscience (2023) Vol. 56, pp. 103397-103397
Closed Access | Times Cited: 5
Jianrong Wu, Peihan Lu, Hongtao Zhang, et al.
Food Bioscience (2023) Vol. 56, pp. 103397-103397
Closed Access | Times Cited: 5
Influence of genetic variants and sialylation of purified κ-casein on peptide release during in vitro digestion
Bulei Sheng, Nina Aagaard Poulsen, Maria Glantz, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100483-100483
Open Access | Times Cited: 3
Bulei Sheng, Nina Aagaard Poulsen, Maria Glantz, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100483-100483
Open Access | Times Cited: 3
