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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:

Utilization of two plant polysaccharides to improve fresh goat milk cheese: Texture, rheological properties, and microstructure characterization
Weizhe Wang, Rong Jia, Yuanyuan Hui, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 6, pp. 3900-3917
Open Access | Times Cited: 20

Showing 20 citing articles:

Recent advances on bioactive compounds, health benefits, and potential applications of jujube (Ziziphus Jujuba Mill.): A perspective of by-products valorization
Jinpeng Zhu, Yunhao Lu, Qiang He
Trends in Food Science & Technology (2024) Vol. 145, pp. 104368-104368
Closed Access | Times Cited: 18
Valorization of Betalain Pigments Extracted from Phytolacca americana L. Berries as Natural Colorant in Cheese Formulation
Ionuț Dumitru Veleșcu, Ioana Cristina Crivei, Ágnes Bálint, et al.
Agriculture (2025) Vol. 15, Iss. 1, pp. 86-86
Open Access
Utilization of Hyaluronic Acid to Improve Mozzarella Cheese: Composition, Texture, Microstructure, and Pizza Baking Properties
Yameng Jiao, Lei Gao, You Jung Kang, et al.
Food Hydrocolloids (2025), pp. 111118-111118
Closed Access
Natural Deep Eutectic Solvents as a Novel Bio-Based Matrix for Ready-to-Use Natural Antioxidants-Enriched Ingredients: Extraction and Formulation Optimization
Leslie Boudesocque‐Delaye, Iron Mike Ardeza, Alexis Verger, et al.
Cosmetics (2024) Vol. 11, Iss. 1, pp. 17-17
Open Access | Times Cited: 5
An Overview of Interactions between Goat Milk Casein and Other Food Components: Polysaccharides, Polyphenols, and Metal Ions
Bohan Ma, Majida Al‐Wraikat, Shu Qin, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2903-2903
Open Access | Times Cited: 4
Enhancing plant-based cheese formulation through molecular docking and dynamic simulation of tocopherol and retinol complexes with zein, soy and almond proteins via SVM-machine learning integration
Sana Yakoubi
Food Chemistry (2024) Vol. 452, pp. 139520-139520
Closed Access | Times Cited: 2
Progress of plant‐derived non‐starch polysaccharides and their challenges and applications in future foods
Qing Guo, Min Zhang, Arun S. Mujumdar
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 2
Formulation and evaluation of functional attributes of low‐fat mozzarella cheese using aloe vera mucilage as a potential fat replacer
Aqsa Akhtar, Ramish Ansar, Tetsuya Araki, et al.
European Journal of Lipid Science and Technology (2024) Vol. 126, Iss. 9
Closed Access | Times Cited: 1
Multifaceted roles of plant-derived bioactive polysaccharides: A review of their biological functions, delivery, bioavailability, and applications within the food and pharmaceutical sectors
Mohammad Salehi, Ali Rashidinejad
International Journal of Biological Macromolecules (2024), pp. 138855-138855
Open Access | Times Cited: 1
Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese
Giorgia Rampanti, Federica Cardinali, Cindy María Bande De León, et al.
Food Research International (2024) Vol. 192, pp. 114838-114838
Open Access | Times Cited: 1
Computerized Penetrometry Methodology Assisted by Advanced Algorithms Applied in the Multi-dimensional Analysis of the Rheology of Mold-Ripened Cheeses and Its Impact on Food Product Quality
George Ipate, Gratiela Florinela Pana, Filip Ilie
(2024)
Open Access | Times Cited: 1
Proximate and fatty acid analysis of goat and goat-cow mixed milk cheeses
Altynay Abdugamitova, Assiya Serikbayeva, Akmaral Mateyeva, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 807-818
Open Access | Times Cited: 1
Ziziphus jujuba: Applications in the Pharmacy and Food Industry
Desislava Popstoyanova, Anelia Gerasimova, Galia Gentscheva, et al.
Plants (2024) Vol. 13, Iss. 19, pp. 2724-2724
Open Access | Times Cited: 1
Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea
Irfan Fadhlurrohman, Triana Setyawardani, Juni Sumarmono
Tropical Animal Science Journal (2023) Vol. 46, Iss. 3, pp. 367-374
Open Access | Times Cited: 3
3-Monochloropropane-1,2-diol reduced bioaccessibility of sn-2 palmitate via binding with pancreatic lipase in infant formula during gastrointestinal digestion
Wei Jia, Xixuan Wu, Shu Jing, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 12, pp. 8449-8468
Open Access | Times Cited: 3
Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic acid-functionalized iron oxide nanoparticles decorated alginate-chitosan nanoparticles fortified smart gels
Shweta Rathee, Ankur Ojha, Kshitij RB Singh, et al.
Heliyon (2023) Vol. 9, Iss. 9, pp. e19890-e19890
Open Access | Times Cited: 2
The Textural and Physical Characteristics of Red Radishes Based on a Puncture Test
Mariana Lupu, Valentin Nedeff, Mirela Panainte-Lehăduș, et al.
Processes (2024) Vol. 12, Iss. 2, pp. 282-282
Open Access
Computerized Penetrometry Methodology Assisted by Advanced Algorithms Applied in the Multi-Dimensional Analysis of the Rheology of Mold-Ripened Cheeses
George Ipate, Gratiela Florinela Pana, Filip Ilie
Applied Sciences (2024) Vol. 14, Iss. 18, pp. 8429-8429
Open Access
Bacterial cellulose infusion: A comprehensive investigation into textural, tribological and temporal sensory evaluation of ice creams
Annu Mehta, Lokesh Kumar, Luca Serventi, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136510-136510
Open Access
Application of date-coproducts for the fortification of fresh goat cheese: effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory properties
Clara Muñoz-Bas, Nuria Muñoz-Tébar, Manuel Viuda‐Martos, et al.
Applied Food Research (2024), pp. 100619-100619
Open Access
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