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:
Microscopical Evaluation of the Effects of High-Pressure Processing on Milk Casein Micelles
Sergio O. Serna-Hernandez, Zamantha Escobedo‐Avellaneda, Rebeca García‐García, et al.
Molecules (2022) Vol. 27, Iss. 21, pp. 7179-7179
Open Access | Times Cited: 6
Sergio O. Serna-Hernandez, Zamantha Escobedo‐Avellaneda, Rebeca García‐García, et al.
Molecules (2022) Vol. 27, Iss. 21, pp. 7179-7179
Open Access | Times Cited: 6
Showing 6 citing articles:
Dispersion stabilization of proteins by carrageenan in baked milk: A quantitative separation study
Yimin Wang, Yuanyuan Jiang, Xueke Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142835-142835
Closed Access
Yimin Wang, Yuanyuan Jiang, Xueke Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142835-142835
Closed Access
Use of antibacterial effective food packaging of crosslinked polyvinyl alcohol/sodium caseinate/silver nanoparticle composite films
Sema Samatya Yılmaz, Hüseyin Uzuner, Ayşe Aytaç
Polymer Composites (2023) Vol. 44, Iss. 8, pp. 4480-4494
Closed Access | Times Cited: 6
Sema Samatya Yılmaz, Hüseyin Uzuner, Ayşe Aytaç
Polymer Composites (2023) Vol. 44, Iss. 8, pp. 4480-4494
Closed Access | Times Cited: 6
The kinetics of milk gel structure formation studies by electron microscopy
И. Т. Смыков
Food systems (2024) Vol. 6, Iss. 4, pp. 547-553
Open Access | Times Cited: 1
И. Т. Смыков
Food systems (2024) Vol. 6, Iss. 4, pp. 547-553
Open Access | Times Cited: 1
Food Preservation in the Industrial Revolution Epoch: Innovative High Pressure Processing (HPP, HPT) for the 21st-Century Sustainable Society
Agata Angelika Sojecka, Aleksandra Drozd-Rzoska, Sylwester J. Rzoska
Foods (2024) Vol. 13, Iss. 19, pp. 3028-3028
Open Access
Agata Angelika Sojecka, Aleksandra Drozd-Rzoska, Sylwester J. Rzoska
Foods (2024) Vol. 13, Iss. 19, pp. 3028-3028
Open Access
The Influence of Dairy Components on the Rheological Properties of Wheat Dough and Assessment of its Suitability for 3D Printing
А. Н. Мартеха, V. V. Toroptsev, Yuliya Kaverina, et al.
Food Processing Techniques and Technology (2024), pp. 711-720
Open Access
А. Н. Мартеха, V. V. Toroptsev, Yuliya Kaverina, et al.
Food Processing Techniques and Technology (2024), pp. 711-720
Open Access
Effect of starter inoculation proportions on the attributes of a superior new variety Osmanthus glutinous rice‐fermented milk beverages
Ziqi Li, Yanchun Shao, Yunxia Gong, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 9, pp. 4529-4542
Closed Access | Times Cited: 1
Ziqi Li, Yanchun Shao, Yunxia Gong, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 9, pp. 4529-4542
Closed Access | Times Cited: 1
