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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:

Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product
Rachel Levy, Zoya Okun, Maya Davidovich‐Pinhas, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106442-106442
Closed Access | Times Cited: 73

Showing 26-50 of 73 citing articles:

Simultaneous ultrasound and microwave application in myosin-chlorogenic acid conjugation: Unlocking enhanced emulsion stability
Zhiyu Li, Xiaomei Zhong, Cuirong Luan, et al.
Food Chemistry X (2024) Vol. 21, pp. 101149-101149
Open Access | Times Cited: 5
INVITED REVIEW: Advances in Yogurt Development: Microbiological Safety, Quality, Functionality, Sensory Evaluation, and Consumer Perceptions across Different Dairy and Plant-based Alternative Sources
Xiaojun Wang, Linlin Wang, Xinyao Wei, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 5
Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization
Sahil Sahil, Mitali Madhumita, Pramod K. Prabhakar, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 9, pp. 2734-2759
Closed Access | Times Cited: 21
Insight on the emulsifying mechanisms of low-salt type emulsions stabilized by Maillard conjugates: Myofibrillar protein peptide-dextrin with different degrees of hydrolysis
Zhiyu Li, Lin Lin, Gaofeng Fu, et al.
Food Chemistry (2023) Vol. 433, pp. 137151-137151
Closed Access | Times Cited: 11
Elucidation on the quality improvement of dumpling wrappers by glycosylated potato protein under freeze-thaw cycle treatment
Xingli Liu, Chuanhong Ren, Boren Yu, et al.
International Journal of Biological Macromolecules (2025), pp. 140359-140359
Closed Access
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation
Marcello Alinovi, Elena Bancalari, Saverio Monica, et al.
Food Research International (2025), pp. 116250-116250
Closed Access
Rheological and tribological properties of skimmed milk gels: The impact of fish collagen peptides-polysaccharides complexes during acidification
Xiaoxuan Zhang, Shijie Wan, Shuojia Liang, et al.
Food Chemistry (2025) Vol. 483, pp. 144203-144203
Closed Access
Stabilization of capsanthin in physically-connected hydrogels: Rheology property, self-recovering performance and syringe/screw-3D printing
Hongxia Wang, Chaoyang Wu, Juncheng Zhu, et al.
Carbohydrate Polymers (2023) Vol. 319, pp. 121209-121209
Closed Access | Times Cited: 10
Characterization and safety assessment of bamboo shoot shell cellulose nanofiber: Prepared by acidolysis combined with dynamic high-pressure microfluidization
Xianliang Luo, Qi Wang, Wangxin Liu, et al.
Carbohydrate Polymers (2024) Vol. 335, pp. 122082-122082
Closed Access | Times Cited: 3
The application and mechanism of polysaccharides, proteins and their complexes on enhancing yogurt gel stability: a review
Ruiyao Hong, Huiyi Yang, Yangze Guo, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240066-9240066
Open Access | Times Cited: 3
Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model
Rachel Levy, Zoya Okun, Avi Shpigelman
Innovative Food Science & Emerging Technologies (2021) Vol. 75, pp. 102909-102909
Closed Access | Times Cited: 23
How Healthy Are Non-Traditional Dietary Proteins? The Effect of Diverse Protein Foods on Biomarkers of Human Health
Caroline F. Bull, Damien P. Belobrajdic, Sara Hamzelou, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 528-528
Open Access | Times Cited: 14
Potential of high-pressure homogenization (HPH) in the development of functional foods
Tanu Malik, Ruchi Sharma, Kashif Ameer, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 2509-2531
Open Access | Times Cited: 8
Synergistic effect of the coculture of Leuconostoc pseudomesenteroides and Lactococcus lactis, isolated from honeybees, on the generation of plant-based dairy alternatives based on soy, pea, oat, and potato drinks
Guillermo Eduardo Sedó Molina, Radhakrishna Shetty, Charlotte Jacobsen, et al.
Food Microbiology (2023) Vol. 118, pp. 104427-104427
Open Access | Times Cited: 8
Bioaccessibility of phospholipids in homogenized goat milk: Lipid digestion ecology through INFOGEST model
Wei Jia, Min Zhang, Rong Zhang, et al.
Food Chemistry (2022) Vol. 386, pp. 132770-132770
Closed Access | Times Cited: 13
Most promising alternative protein sources possible to use in sports nutrition – A review
Adam S. Grdeń, Bartosz Sołowiej
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 6, pp. 3343-3351
Closed Access | Times Cited: 13
Effect of homogenization on lipid profiling in Saanen goat milk based on UHPLC-QTOF-MS lipidomics
Yixuan Tan, Jiafei Liu, Yang Yang, et al.
Food Chemistry (2023) Vol. 420, pp. 136140-136140
Closed Access | Times Cited: 7
Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir
Latife Betül Gül, Saya Bekbay, Abdullah Akgün, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 9, pp. 5325-5337
Open Access | Times Cited: 7
Functionalising insoluble pea protein aggregates using high-pressure homogenisation: Effects on physicochemical, microstructural and functional properties
Kian Siang Ong, Jie Hong Chiang, Shaun Yong Jie Sim, et al.
Food Structure (2022) Vol. 34, pp. 100298-100298
Closed Access | Times Cited: 11
Comparative Assessment of the Acute Effects of Whey, Rice and Potato Protein Isolate Intake on Markers of Glycaemic Regulation and Appetite in Healthy Males Using a Randomised Study Design
Helena Tiekou Lorinczova, Sanjoy Deb, Gulshanara Begum, et al.
Nutrients (2021) Vol. 13, Iss. 7, pp. 2157-2157
Open Access | Times Cited: 14
Enhancing yogurt products’ ingredients: preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery—an overview
Rahul Mehra, Harish Kumar, Shafiya Rafiq, et al.
PeerJ (2022) Vol. 10, pp. e14177-e14177
Open Access | Times Cited: 9
High‐pressure‐assisted protein isolation from pumpkin seed press cake
Deniz Sert, Harald Rohm, Susanne Struck
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 368-379
Open Access | Times Cited: 5
Processes for Obtaining Plant-Based Dairy and Meat Substitutes
Fábio Marcon Alfieri, Fernando Rivero‐Pino, Panagiota Zakidou, et al.
Elsevier eBooks (2022), pp. 75-99
Closed Access | Times Cited: 8
Efficient Production of Scleroglucan by Sclerotium rolfsii and Insights Into Molecular Weight Modification by High-Pressure Homogenization
Weizhu Zeng, Junyi Wang, Xiaoyu Shan, et al.
Frontiers in Bioengineering and Biotechnology (2021) Vol. 9
Open Access | Times Cited: 11
Homogenization increases stickiness of concentrated pea protein - apple pectin mixtures
Pascal Moll, Hanna Salminen, Miriam Spengler, et al.
Journal of Food Engineering (2022) Vol. 340, pp. 111310-111310
Closed Access | Times Cited: 8

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