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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:

Can recombinant milk proteins replace those produced by animals?
Kasper Hettinga, Etske Bijl
Current Opinion in Biotechnology (2022) Vol. 75, pp. 102690-102690
Open Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Innovation in precision fermentation for food ingredients
Mary Ann Augustin, Carol J. Hartley, Gregory R. Maloney, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 18, pp. 6218-6238
Open Access | Times Cited: 83
Sustainable Bombyx mori's silk fibroin for biomedical applications as a molecular biotechnology challenge: A review
L. Bitar, Benedetta Isella, Francesca Bertella, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130374-130374
Open Access | Times Cited: 19
The potential of CO2-based production cycles in biotechnology to fight the climate crisis
Simone Bachleitner, Özge Ata, Diethard Mattanovich
Nature Communications (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 37
Casein-based hydrogels: Advances and prospects
Yuxi Yang, Qunna Xu, Xinyi Wang, et al.
Food Chemistry (2024) Vol. 447, pp. 138956-138956
Closed Access | Times Cited: 15
Recombinant Production of Bovine αS1-Casein in Genome-Reduced Bacillus subtilis Strain IIG-Bs-20-5-1
L. Biermann, Lea Rahel Tadele, Elvio Henrique Benatto Perino, et al.
Microorganisms (2025) Vol. 13, Iss. 1, pp. 60-60
Open Access | Times Cited: 1
Digestion of food proteins: the role of pepsin
Mengxiao Yang, Zhi Yang, David W. Everett, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-22
Open Access | Times Cited: 1
Precision cellular agriculture: The future role of recombinantly expressed protein as food
John H. Dupuis, Lennie K.Y. Cheung, Lenore Newman, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 882-912
Closed Access | Times Cited: 30
Engineering artificial casein micelles for future food: Is casein phosphorylation necessary?
Laurens J. Antuma, Isabell Steiner, Vasil M. Garamus, et al.
Food Research International (2023) Vol. 173, pp. 113315-113315
Open Access | Times Cited: 22
Beyond Agriculture─How Microorganisms Can Revolutionize Global Food Production
Tomas Linder
ACS Food Science & Technology (2023) Vol. 3, Iss. 7, pp. 1144-1152
Open Access | Times Cited: 19
Effect of temperature, pH and calcium phosphate concentration on the properties of reassembled casein micelles
Zekun Fan, Bence Fehér, Kasper Hettinga, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109592-109592
Open Access | Times Cited: 19
Trends and prospects in dairy protein replacement in yogurt and cheese
Martha L. Díaz-Bustamante, Julia K. Keppler, Luis H. Reyes, et al.
Heliyon (2023) Vol. 9, Iss. 6, pp. e16974-e16974
Open Access | Times Cited: 18
Precision Fermentation as an Alternative to Animal Protein, a Review
Marilia M. Knychala, Larissa A. Boing, Jaciane Lutz Ienczak, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 315-315
Open Access | Times Cited: 8
Casein micelle formation as a calcium phosphate phase separation process: Preparation of artificial casein micelles through vacuum evaporation and membrane processes
Laurens J. Antuma, Maybritt Stadler, Vasil M. Garamus, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103582-103582
Open Access | Times Cited: 7
Precision Fermentation as an Alternative to Animal Protein, a Review
Marilia M. Knychala, Larissa A. Boing, Jaciane Lutz Ienczak, et al.
(2024)
Open Access | Times Cited: 6
Engineering artificial casein micelles for future food: Preparation rate and coagulation properties
Laurens J. Antuma, Sarah Helena Braitmaier, Vasil M. Garamus, et al.
Journal of Food Engineering (2023) Vol. 366, pp. 111868-111868
Open Access | Times Cited: 13
Cell factory-based milk protein biomanufacturing: Advances and perspectives
Mengting Deng, Xueqin Lv, Long Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 244, pp. 125335-125335
Closed Access | Times Cited: 11
Plant-based cheese analogs: structure, texture, and functionality
Didem Sözeri Atik, Thom Huppertz
Critical Reviews in Food Science and Nutrition (2025), pp. 1-17
Closed Access
Can lab-grown milk be a novel trend in the dairy industry?
Carini Aparecida Lelis, Thiago Silveira Álvares, Carlos Adam Conté-Júnior
Critical Reviews in Food Science and Nutrition (2025), pp. 1-10
Closed Access
Comparing coagulation behaviour of reassembled and native casein micelles during renneting, acid gelation and gastric clotting
Renske Bouma, Etske Bijl, Anette Thiel, et al.
Food Hydrocolloids (2025), pp. 111441-111441
Open Access
Milk without animals – A dairy science perspective
Matthias D. Eisner
International Dairy Journal (2024) Vol. 156, pp. 105978-105978
Closed Access | Times Cited: 3
Science, technology, and innovation in the dairy sector
Jeremy P. Hill
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6717-6723
Open Access | Times Cited: 3
Proteomic and N-glycomic comparison of synthetic and bovine whey proteins and their effect on human gut microbiomes
Matthew Bolino, Hatice Duman, İzzet Avcı, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access | Times Cited: 3
Biosensor-guided rapid screening for improved recombinant protein secretion in Pichia pastoris
Laura Navone, Kaylee Moffitt, James B. Y. H. Behrendorff, et al.
Microbial Cell Factories (2023) Vol. 22, Iss. 1
Open Access | Times Cited: 8
Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein
Anteun de Groot, Etske Bijl, Leonard M.C. Sagis
Food Hydrocolloids (2024) Vol. 154, pp. 110085-110085
Open Access | Times Cited: 3
Cellular agriculture for milk bioactive production
Lucile Yart, Andy Wiranata Wijaya, Maria João Lima, et al.
Nature Reviews Bioengineering (2023) Vol. 1, Iss. 11, pp. 858-874
Open Access | Times Cited: 7
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