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
Rachel Levy, Zoya Okun, Maya Davidovich‐Pinhas, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106442-106442
Closed Access | Times Cited: 73
Showing 1-25 of 73 citing articles:
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges
Marco Montemurro, Erica Pontonio, Rossana Coda, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 316-316
Open Access | Times Cited: 173
Marco Montemurro, Erica Pontonio, Rossana Coda, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 316-316
Open Access | Times Cited: 173
Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins
Zengwang Guo, Zhaoxian Huang, Yanan Guo, et al.
Food Hydrocolloids (2021) Vol. 119, pp. 106835-106835
Closed Access | Times Cited: 122
Zengwang Guo, Zhaoxian Huang, Yanan Guo, et al.
Food Hydrocolloids (2021) Vol. 119, pp. 106835-106835
Closed Access | Times Cited: 122
Fermentation of plant‐based dairy alternatives by lactic acid bacteria
Aimee Harper, Renwick C. J. Dobson, Vanessa K. Morris, et al.
Microbial Biotechnology (2022) Vol. 15, Iss. 5, pp. 1404-1421
Open Access | Times Cited: 121
Aimee Harper, Renwick C. J. Dobson, Vanessa K. Morris, et al.
Microbial Biotechnology (2022) Vol. 15, Iss. 5, pp. 1404-1421
Open Access | Times Cited: 121
Plant-based protein modification strategies towards challenges
Gülşah Karabulut, Gülden Gökşen, Amin Mousavi Khaneghah
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 101017-101017
Open Access | Times Cited: 36
Gülşah Karabulut, Gülden Gökşen, Amin Mousavi Khaneghah
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 101017-101017
Open Access | Times Cited: 36
4D printing of betanin/gelatin/nano-chitin complexes-functionalized surimi via disulfide bonds, and its applicability in dysphagia diets
Juncheng Zhu, Yuxin Yang, Shihao Qiao, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109891-109891
Closed Access | Times Cited: 19
Juncheng Zhu, Yuxin Yang, Shihao Qiao, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109891-109891
Closed Access | Times Cited: 19
The Future of Algal Proteins: Innovations in Extraction and Modifications, Functional Properties, and Sustainable Food Applications
Sunil Pipliya, Sitesh Kumar, Rakesh Kumar Gupta, et al.
Future Foods (2025), pp. 100549-100549
Open Access | Times Cited: 2
Sunil Pipliya, Sitesh Kumar, Rakesh Kumar Gupta, et al.
Future Foods (2025), pp. 100549-100549
Open Access | Times Cited: 2
Comparison of physicochemical properties and volatile flavor compounds of pea protein and mung bean protein-based yogurt
Mei Yang, Nana Li, Li‐Tao Tong, et al.
LWT (2021) Vol. 152, pp. 112390-112390
Closed Access | Times Cited: 79
Mei Yang, Nana Li, Li‐Tao Tong, et al.
LWT (2021) Vol. 152, pp. 112390-112390
Closed Access | Times Cited: 79
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception
Kandi Sridhar, Saı̈d Bouhallab, Thomas Croguennec, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10483-10498
Open Access | Times Cited: 68
Kandi Sridhar, Saı̈d Bouhallab, Thomas Croguennec, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10483-10498
Open Access | Times Cited: 68
High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins
Sofia Melchior, Martina Moretton, Sonia Calligaris, et al.
Food and Bioproducts Processing (2021) Vol. 131, pp. 77-85
Closed Access | Times Cited: 58
Sofia Melchior, Martina Moretton, Sonia Calligaris, et al.
Food and Bioproducts Processing (2021) Vol. 131, pp. 77-85
Closed Access | Times Cited: 58
Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates
Lan Luo, Lirong Cheng, Ruijia Zhang, et al.
Food Structure (2022) Vol. 32, pp. 100265-100265
Closed Access | Times Cited: 52
Lan Luo, Lirong Cheng, Ruijia Zhang, et al.
Food Structure (2022) Vol. 32, pp. 100265-100265
Closed Access | Times Cited: 52
Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt
Jiaxin Xu, Xinyue Xu, Zhiheng Yuan, et al.
LWT (2022) Vol. 172, pp. 114145-114145
Open Access | Times Cited: 39
Jiaxin Xu, Xinyue Xu, Zhiheng Yuan, et al.
LWT (2022) Vol. 172, pp. 114145-114145
Open Access | Times Cited: 39
Potato protein as an emerging high-quality: source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein
Rizwan Ahmed Bhutto, Noor ul ain Hira Bhutto, Santosh Khanal, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110415-110415
Closed Access | Times Cited: 8
Rizwan Ahmed Bhutto, Noor ul ain Hira Bhutto, Santosh Khanal, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110415-110415
Closed Access | Times Cited: 8
Designing food for the elderly: the critical impact of food structure
Sonia Calligaris, Martina Moretton, Sofia Melchior, et al.
Food & Function (2022) Vol. 13, Iss. 12, pp. 6467-6483
Open Access | Times Cited: 32
Sonia Calligaris, Martina Moretton, Sofia Melchior, et al.
Food & Function (2022) Vol. 13, Iss. 12, pp. 6467-6483
Open Access | Times Cited: 32
Physicochemical properties of different pea proteins in relation to their gelation ability to form lactic acid bacteria induced yogurt gel
Nana Li, Mei Yang, Yahong Guo, et al.
LWT (2022) Vol. 161, pp. 113381-113381
Open Access | Times Cited: 30
Nana Li, Mei Yang, Yahong Guo, et al.
LWT (2022) Vol. 161, pp. 113381-113381
Open Access | Times Cited: 30
High pressure homogenization – An update on its usage and understanding
Pavan Inguva, Silvia Grasselli, Paul Wan Sia Heng
Process Safety and Environmental Protection (2023) Vol. 202, pp. 284-302
Closed Access | Times Cited: 22
Pavan Inguva, Silvia Grasselli, Paul Wan Sia Heng
Process Safety and Environmental Protection (2023) Vol. 202, pp. 284-302
Closed Access | Times Cited: 22
New insights into tailoring physicochemical and techno-functional properties of plant proteins using conventional and emerging technologies
Atul Dhiman, Kavita Thakur, Vijaya Parmar, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3845-3873
Closed Access | Times Cited: 19
Atul Dhiman, Kavita Thakur, Vijaya Parmar, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3845-3873
Closed Access | Times Cited: 19
Advances in the formation mechanism of set-type plant-based yogurt gel: a review
Xinya Yin, Jinxin Li, Ling Zhu, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-20
Closed Access | Times Cited: 17
Xinya Yin, Jinxin Li, Ling Zhu, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-20
Closed Access | Times Cited: 17
Commercial plant protein isolates: The effect of insoluble particles on gelation properties
Senna W.P.M. Janssen, Laurice Pouvreau, Renko de Vries
Food Hydrocolloids (2024) Vol. 154, pp. 110049-110049
Open Access | Times Cited: 8
Senna W.P.M. Janssen, Laurice Pouvreau, Renko de Vries
Food Hydrocolloids (2024) Vol. 154, pp. 110049-110049
Open Access | Times Cited: 8
High pressure and heat-induced potato protein aggregates: A comparison of aggregation kinetics, structure modifications, and protein interactions.
Paula Khati, Rozenn Le Parc, Dominique Chevalier‐Lucia, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109838-109838
Closed Access | Times Cited: 6
Paula Khati, Rozenn Le Parc, Dominique Chevalier‐Lucia, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109838-109838
Closed Access | Times Cited: 6
Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone
Iannie P. Maribao, Osman Gül
Food Hydrocolloids (2024) Vol. 155, pp. 110240-110240
Closed Access | Times Cited: 6
Iannie P. Maribao, Osman Gül
Food Hydrocolloids (2024) Vol. 155, pp. 110240-110240
Closed Access | Times Cited: 6
The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate
Hani Shkolnikov Lozober, Zoya Okun, Avi Shpigelman
Innovative Food Science & Emerging Technologies (2021) Vol. 74, pp. 102857-102857
Closed Access | Times Cited: 40
Hani Shkolnikov Lozober, Zoya Okun, Avi Shpigelman
Innovative Food Science & Emerging Technologies (2021) Vol. 74, pp. 102857-102857
Closed Access | Times Cited: 40
Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages
Małgorzata Ziarno, Patrycja Cichońska
Microorganisms (2021) Vol. 9, Iss. 12, pp. 2532-2532
Open Access | Times Cited: 40
Małgorzata Ziarno, Patrycja Cichońska
Microorganisms (2021) Vol. 9, Iss. 12, pp. 2532-2532
Open Access | Times Cited: 40
Effect of enzymatic-ultrasonic hydrolyzed chitooligosaccharide on rheology of gelatin incorporated yogurt and 3D printing
Ludan Hu, Fuyuan Ding, Weiwei Liu, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107851-107851
Closed Access | Times Cited: 27
Ludan Hu, Fuyuan Ding, Weiwei Liu, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107851-107851
Closed Access | Times Cited: 27
Effect of roasting and high-pressure homogenization on texture, rheology, and microstructure of walnut yogurt
Bo Jiao, Bicong Wu, Weiming Fu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101017-101017
Open Access | Times Cited: 16
Bo Jiao, Bicong Wu, Weiming Fu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101017-101017
Open Access | Times Cited: 16
Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures
Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 13
Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 13
