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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:

Influence of gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese
Mohammad Ali Hesarinejad, José M. Lorenzo, Ali Rafe
Carbohydrate Polymer Technologies and Applications (2021) Vol. 2, pp. 100162-100162
Open Access | Times Cited: 20

Showing 20 citing articles:

Biopolymer: A Sustainable Material for Food and Medical Applications
Jaya Baranwal, Brajesh Barse, Antonella Fais, et al.
Polymers (2022) Vol. 14, Iss. 5, pp. 983-983
Open Access | Times Cited: 456
Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action
Sima Tahmouzi, Heidar Meftahizadeh, Saba Eyshi, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 9, pp. 4869-4897
Open Access | Times Cited: 37
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: 24
A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch
Seyyed Mahdi Mirzababaee, Duygu Özmen, Mohammad Ali Hesarinejad, et al.
International Journal of Biological Macromolecules (2022) Vol. 223, pp. 511-523
Closed Access | Times Cited: 38
Application of encapsulated Indigofera tinctoria extract as a natural antioxidant and colorant in ice cream
Talieh Shadordizadeh, Elham Mahdian, Mohammad Ali Hesarinejad
Food Science & Nutrition (2023) Vol. 11, Iss. 4, pp. 1940-1951
Open Access | Times Cited: 20
Copper nanoparticles loaded gelatin/ polyvinyl alcohol/ guar gum-based 3D printable multimaterial hydrogel for tissue engineering applications
Devara Venkata Krishna, Mamilla Ravi Sankar, Potukuchi Venkata Gurunadha Krishna Sarma, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133866-133866
Closed Access | Times Cited: 6
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
Physicochemical and Functional Properties of Yanbian Cattle Bone Gelatin Extracted Using Acid, Alkaline, and Enzymatic Hydrolysis Methods
Song Zhang, Duanduan Zhao, Yin Lu, et al.
Gels (2025) Vol. 11, Iss. 3, pp. 186-186
Open Access
Impact of Rheological Synergism between Xanthan Gum and Three Major Galactomannans on Structural, Physicochemical, and Rheological Properties of Binary Hydrogel-Based Bigels
Min Ho Lee, Yu-Ra Kang, Yoon Hyuk Chang
ACS Food Science & Technology (2025)
Closed Access
Effect of biogenic exopolysaccharides in characteristics and stability of a novel Requeson-type cheese
Luis-Fernando Patlan-Velázquez, Luis Guillermo González-Olivares, Mariano Garcı́a-Garibay, et al.
Food Bioscience (2024) Vol. 59, pp. 103896-103896
Closed Access | Times Cited: 3
Jerusalem Artichoke (Helianthus tuberosus L.) inulin as a suitable bioactive ingredient to incorporate into spreadable ricotta cheese for the delivery of probiotic
Irene A. Rubel, Carolina Iraporda, Guillermo D. Manrique, et al.
Bioactive Carbohydrates and Dietary Fibre (2022) Vol. 28, pp. 100325-100325
Closed Access | Times Cited: 10
Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract
Zahra Azarashkan, Ali Motamedzadegan, Azade Ghorbani‐HasanSaraei, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 11, pp. 4059-4072
Open Access | Times Cited: 10
Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production
Sara A. Vargas, I.I. Ruiz-López, Genaro G. Amador‐Espejo, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 2, pp. 518-531
Closed Access | Times Cited: 1
Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues
Abdullah Kurt, Ömer Said Toker, Mehmet Akbulut, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 7, pp. 4952-4965
Open Access | Times Cited: 1
Acid-induced hydrogels of edible Chlorella pyrenoidosa protein with composite biopolymers network
Kaini Chen, Muhammad Ijaz Ahmad, Qinbo Jiang, et al.
Food Chemistry (2024) Vol. 460, pp. 140699-140699
Closed Access | Times Cited: 1
The Impact of Adding Different Levels of Spirulina on The Characteristics of Halloumi Cheese
M F Karimy, Andi Febrisiantosa, Ardiba Rakhmi Sefrienda, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101050-101050
Closed Access | Times Cited: 1
Petit Suisse cheese added açai: characterization and effect of the use of thickeners
Lidenes Girão Rabelo de Oliveira, Vandesônia Maria de Sousa Oliveira, Mayra Garcia Maia Costa, et al.
Research Society and Development (2022) Vol. 11, Iss. 9, pp. e51711931917-e51711931917
Open Access | Times Cited: 3
Stability and Biaxial Behavior of Fresh Cheese Coated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides Using Immersion and Spray Methods
Angela Monasterio, Emerson Núñez, Valeria Verdugo, et al.
Polymers (2024) Vol. 16, Iss. 11, pp. 1559-1559
Open Access
Quality of White-Brined Nabulsi Cheese Made with Different Proportions of Sheep’s and Cows’ Milk
Khaled Nasri
Current Research in Nutrition and Food Science Journal (2023) Vol. 11, Iss. 1, pp. 88-110
Open Access | Times Cited: 1
Rheological and thermal properties of an enteral nutrition formula for nutritional support patients using a combined mixture of gelatin and maltodextrin
Sara Bazrafshan, Maryam Mizani, Gholamreza Pazuki, et al.
Journal of Texture Studies (2023) Vol. 55, Iss. 1
Closed Access
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