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:
Assessment of In Vitro Digestive Behavior of Lactic-Acid-Bacteria Fermented Soy Proteins: A Study Comparing Colloidal Solutions and Curds
Yaqiong Wang, Yumeng Fu, Elham Azarpazhooh, et al.
Molecules (2022) Vol. 27, Iss. 21, pp. 7652-7652
Open Access | Times Cited: 6
Yaqiong Wang, Yumeng Fu, Elham Azarpazhooh, et al.
Molecules (2022) Vol. 27, Iss. 21, pp. 7652-7652
Open Access | Times Cited: 6
Showing 6 citing articles:
The structure–function relationships and techno-functions of β-conglycinin
Tolulope Joshua Ashaolu, Babett Greff, László Varga
Food Chemistry (2024) Vol. 462, pp. 140950-140950
Closed Access | Times Cited: 4
Tolulope Joshua Ashaolu, Babett Greff, László Varga
Food Chemistry (2024) Vol. 462, pp. 140950-140950
Closed Access | Times Cited: 4
Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis
Xinran Guo, Luo Yun, Xia Fan, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 701-701
Open Access
Xinran Guo, Luo Yun, Xia Fan, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 701-701
Open Access
Fermented soy products: A review of bioactives for health from fermentation to functionality
Iskandar Azmy Harahap, Joanna Suliburska, Aslı Can Karaça, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 2
Iskandar Azmy Harahap, Joanna Suliburska, Aslı Can Karaça, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 2
Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder
Hatice Baygut, Dorota Cais‐Sokolińska, Paulina Bielska, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 324-324
Open Access | Times Cited: 5
Hatice Baygut, Dorota Cais‐Sokolińska, Paulina Bielska, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 324-324
Open Access | Times Cited: 5
Understanding the nutritional benefits through plant proteins-probiotics interactions: mechanisms, challenges, and perspectives
Qiming Wu, Juntao Kan, Zhengying Cui, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Open Access | Times Cited: 1
Qiming Wu, Juntao Kan, Zhengying Cui, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Open Access | Times Cited: 1
Fermentation of Soy-based dairy substitutes by lactic acid bacteria: Focus on the process of soy protein hydrolysis
Zengbo Wang, Xiaodong Wang, Congrui Zhao, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 449-458
Closed Access
Zengbo Wang, Xiaodong Wang, Congrui Zhao, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 449-458
Closed Access
