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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:

Physicochemical properties of soybean protein isolate-based gel produced through probiotic fermentation
Junxia Wu, Jianming Cheng, Benu Adhikari, et al.
Future Foods (2023) Vol. 8, pp. 100242-100242
Open Access | Times Cited: 12

Showing 12 citing articles:

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
Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound
Chunpeng Han, Xinyu Ren, Xin Shen, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106902-106902
Open Access | Times Cited: 10
Production of protein-epigallocatechin gallate conjugates using free radicals induced by ultrasound and their gelation behavior
Chen Li, Yalu Zheng, Xiaohui Xiong, et al.
Food Chemistry (2024) Vol. 463, pp. 141300-141300
Closed Access | Times Cited: 6
Investigating the effects of citric acid concentrations on acidification, rheological, and microbial properties of fermented soy protein isolate yogurts
Rabia Farheen Shamim Basha, Julia A. Fukuba, Matthew D. Moore, et al.
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
Transforming plant‐based alternatives by harnessing precision fermentation for next‐generation ingredients
Daniel T. F. Rice, Ranjit Singh, Himani Priya, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Functional enhancement of yoghurt through incorporation of glucan exopolysaccharide from Enterococcus hirae OL616073 of food origin
Swati Tiwari, Digambar Kavitake, Palanisamy Bruntha Devi, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 7, pp. 5462-5476
Closed Access | Times Cited: 3
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
The formation mechanism of sufu gels fermented by mucor racemosus during pre-fermentation
Zhongai Chen, Chen Chen, Run Yang, et al.
LWT (2024) Vol. 203, pp. 116309-116309
Open Access | Times Cited: 1
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
The Formation Mechanism of Sufu Gels Fermented by Mucor Racemosus During Pre-Fermentation
Zhongai Chen, Chen Chen, Run Yang, et al.
(2024)
Closed Access
Transforming Plant-Based Alternatives by Harnessing Precision Fermentation for Next Generation Ingredients
Daniel T. F. Rice, Ranjit Singh, Himani Priya, et al.
(2024)
Closed Access
Impact of Probiotic Fermentation on the Physicochemical Properties of Hemp Seed Protein Gels
Y. Liu, Yingxue Fei, Chen Li, et al.
Polymers (2024) Vol. 16, Iss. 21, pp. 3032-3032
Open Access
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