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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:

Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value
Damodar Dhakal, Tayyaba Younas, Ram Prasad Bhusal, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108786-108786
Open Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

The current advances, challenges, and future trends of plant-based yogurt
Jianwei Zang, Bingxu Yan, Haoyun Hu, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104531-104531
Closed Access | Times Cited: 14
Divergence in physicochemical and microstructural properties of set-type yogurt derived from bean proteins and animal milks: An inquiry into substitution viability
Yang Qin, Meng Wang, Hongning Jiang, et al.
LWT (2024) Vol. 193, pp. 115689-115689
Open Access | Times Cited: 12
Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts
Likhitha Marlapati, Rabia Farheen Shamim Basha, Amelia Navarre, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 984-984
Open Access | Times Cited: 10
The choice of probiotics affects the rheological, structural, and sensory attributes of lupin-oat-based yoghurt
Damodar Dhakal, Gaurav Kumar, Lavaraj Devkota, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110353-110353
Open Access | Times Cited: 9
Mechanism for improving the in vitro digestive properties of coconut milk by modifying the structure and properties of coconut proteins with monosodium glutamate
Jiawu Wu, Yingjiao Tang, Ming Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114288-114288
Closed Access | Times Cited: 7
The effect of probiotic strains on the proteolytic activity and peptide profiles of lupin oat-based yoghurt
Damodar Dhakal, Tayyaba Younas, Ram Prasad Bhusal, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109570-109570
Open Access | Times Cited: 14
Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity
Hande Demi̇r, Levent Yurdaer Aydemir, Muhammed Şefik Özel, et al.
Journal of Food Science (2023) Vol. 88, Iss. 10, pp. 4079-4096
Open Access | Times Cited: 13
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
Production of yogurt analogs from peanut milk (extract) using microbial transglutaminase and two different starter cultures
Selda Bulca, Ece Büyükgümüş
LWT (2024) Vol. 205, pp. 116546-116546
Open Access | Times Cited: 4
Evaluation of folate synthesis of Lactiplantibacillus plantarum A3 and the application in the plant-based milk fermentation
Xubin Tu, Jiamiao Lou, Ting Zheng, et al.
LWT (2025), pp. 117399-117399
Open Access
Chia (Salvia hispanica L.) Geçmişten Günümüze: Tarihsel Yolculuğu ve Sağlığa Etkileri
Ebru Derici Eker
Mersin Üniversitesi Tıp Fakültesi Lokman Hekim Tıp Tarihi ve Folklorik Tıp Dergisi (2025) Vol. 15, Iss. 1, pp. 55-68
Closed Access
Synergistic effects of PEF treatment and lactic acid fermentation on protein digestibility and texture in a blended oat and pea yogurt alternative
Nicholas Horlacher, Jessie King, Sze Ying Leong, et al.
LWT (2025), pp. 117587-117587
Open Access
Fortification of dairy-free yoghurt with bioactive protein from solid-state fermented brewers’ spent grain
Jiao Zhang, Ariane Perez-Gavilan, Adriana Cunha Neves
Applied Food Research (2025), pp. 100833-100833
Open 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
Comparison of Storage Stability and In Vitro Digestion of Rice Flour-Based Yogurt Alternatives Made with Lactobacillus rhamnosus Lgg to Milk-Based Yogurt
Anita Morris, Charles Boeneke, Joan M. King
Foods (2025) Vol. 14, Iss. 7, pp. 1129-1129
Open Access
An Insight into Plant-based Yogurts: Physicochemical, Organoleptic Properties and Functional Food Aspects
Rahman Qadir, Wan Nur Afifah Wan Mohamad Nasir, Azila Azmi, et al.
Journal of Food Composition and Analysis (2025), pp. 107578-107578
Closed Access
Unlocking the Potential of Seaweed in Functional Yogurt: A Comparative Study on the Impact of Undaria pinnatifida and Saccharina japonica on Quality, Flavor, and Microbial Communities
Yingzhen Wang, Yujiao Wang, Xu Huang, et al.
Food Bioscience (2025), pp. 106627-106627
Closed Access
Development, optimization and integrated characterization of rice-based yogurt alternatives enriched with roasted and non-roasted sprouted barley flour
Mario Caponio, Michela Verni, Ali Zein Alabiden Tlais, et al.
Current Research in Food Science (2025), pp. 101059-101059
Open Access
Quantification of key aromatic compounds in plant-based yoghurt alternatives and dairy yoghurts produced using different starter cultures and citric acid and threonine supplements
J. J. Nijdam, Damir D. Torrico, J. Breitmeyer, et al.
Journal of Food Composition and Analysis (2025), pp. 107711-107711
Closed Access
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
Effect of drying techniques on phytochemical properties of Centella asiatica and its application in formulation of herbal yoghurt
Ansu Sara Eapen, Athira R. S. Pillai, Yuvraj Khasherao Bhosale, et al.
Food and Humanity (2024) Vol. 3, pp. 100438-100438
Closed Access | Times Cited: 3
Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium
Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, et al.
International Journal of Food Properties (2023) Vol. 27, Iss. 1, pp. 106-122
Open Access | Times Cited: 9
Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis
Yiqiang Dai, Zhiwen Ge, Zhe Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131306-131306
Closed Access | Times Cited: 2
Effects of probiotics fermentation on physicochemical properties of plum (Pruni domesticae semen) seed protein-based gel
Feng Xue, Chen Li, Jianming Cheng
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134361-134361
Closed Access | Times Cited: 2
Influence of banana powder on proximate composition, physicochemical and rheological properties of soy yoghurt
Victor Vicent Matabura
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100450-100450
Open Access | Times Cited: 1
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