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:
Addition of Cyperus esculentus (tiger nut) milk improved the flavor and gelation properties of set yogurt: The main contribution of volatile constituents, starch and proteins
Cheng‐Cheng Liu, Wenyue Li, Caixia Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110212-110212
Closed Access | Times Cited: 6
Cheng‐Cheng Liu, Wenyue Li, Caixia Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110212-110212
Closed Access | Times Cited: 6
Showing 6 citing articles:
Gum Arabic modified nano-nutriosomes for curcumin encapsulation: Characterization, influence on physicochemical, microstructural and microbial properties of integrated yogurt
Zineb Ould Yahia, Lianghua Xie, Ahmed K. Rashwan, et al.
International Journal of Biological Macromolecules (2025), pp. 142202-142202
Closed Access | Times Cited: 1
Zineb Ould Yahia, Lianghua Xie, Ahmed K. Rashwan, et al.
International Journal of Biological Macromolecules (2025), pp. 142202-142202
Closed Access | Times Cited: 1
Effect of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel on physicochemical, texture and sensory properties of low-fat yoghurt
Ya-Hui Yu, Luo-Bang Wu, Long‐Qing Li, et al.
Food Chemistry (2025) Vol. 479, pp. 143801-143801
Closed Access
Ya-Hui Yu, Luo-Bang Wu, Long‐Qing Li, et al.
Food Chemistry (2025) Vol. 479, pp. 143801-143801
Closed Access
Preliminary Study on the Application of Protease-Producing Lactiplantibacillus plantarum in Yogurt Fermentation
Jing Huang, Jiao Chen, Xiaohui Li
Fermentation (2025) Vol. 11, Iss. 4, pp. 215-215
Open Access
Jing Huang, Jiao Chen, Xiaohui Li
Fermentation (2025) Vol. 11, Iss. 4, pp. 215-215
Open Access
Effect of Ganoderma lucidum water extract on flavor volatiles and quality characteristics of set-type yogurt
Chenligen Bao, Yan Mi, Mengxue Diao, et al.
Food Chemistry (2024) Vol. 464, pp. 141687-141687
Closed Access | Times Cited: 3
Chenligen Bao, Yan Mi, Mengxue Diao, et al.
Food Chemistry (2024) Vol. 464, pp. 141687-141687
Closed Access | Times Cited: 3
Multi-Scale Structural and in Vitro Digestion Properties of Amino Acids-Tiger Nut Starch Complexes and Applications in Noodles
Shiqi Zhang, Yiming Jiang, Zihan Gao, et al.
(2024)
Closed Access
Shiqi Zhang, Yiming Jiang, Zihan Gao, et al.
(2024)
Closed Access
Multi-scale Structural and In Vitro Digestion Properties of Amino Acids-Tiger Nut Starch Complexes and Applications in Noodles
Shiqi Zhang, Yiming Jiang, Zihan Gao, et al.
Food Bioscience (2024) Vol. 62, pp. 105279-105279
Closed Access
Shiqi Zhang, Yiming Jiang, Zihan Gao, et al.
Food Bioscience (2024) Vol. 62, pp. 105279-105279
Closed Access
