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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:

Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model
Rachel Levy, Zoya Okun, Avi Shpigelman
Innovative Food Science & Emerging Technologies (2021) Vol. 75, pp. 102909-102909
Closed Access | Times Cited: 23

Showing 23 citing articles:

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues
Aileen Pua, Vivien Chia Yen Tang, Rui Min Vivian Goh, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 875-875
Open Access | Times Cited: 81
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
Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications
Canice Chun‐Yin Yiu, Sophie Wenfei Liang, Kinza Mukhtar, et al.
Gels (2023) Vol. 9, Iss. 5, pp. 366-366
Open Access | Times Cited: 36
Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs
Taha Mehany, Shahida Anusha Siddiqui, Babatunde Olawoye, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7237-7267
Closed Access | Times Cited: 28
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
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
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
Enhancing the compatibility of cold-mixed epoxy asphalt binder via graphene oxide grafted plant oil-based materials
Junyan Wang, Jingjing Si, Xin Yu, et al.
Journal of Cleaner Production (2023) Vol. 418, pp. 138209-138209
Closed Access | Times Cited: 11
Sorghum protein ingredients: Production, compositional variability and enhancement of aqueous dispersibility through homogenization
Thais Cristina Benatti Gallo, Valérie Beaumal, Bérénice Houinsou-Houssou, et al.
Future Foods (2024) Vol. 9, pp. 100323-100323
Open Access | Times Cited: 4
The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues
Erenay Erem, Meral Kılıç‐Akyılmaz
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 4
Accelerated Physical Stability Test of Multiphase Food Systems with LUMiSizer®
Caroline E.P. Silva, Caio G. Otoni, Watson Loh
Methods and protocols in food science (2025), pp. 1-10
Closed Access
Usage of alternative plant raw materials in the production of lactic acid food products based on plant proteins
S. A. Aleksashina, V. A. Belozerova
Innovations and Food Safety (2025), Iss. 1, pp. 6-22
Closed Access
Effects of Oat β-Glucan on the Textural and Sensory Properties of Low-Fat Set Type Pea Protein Yogurt
Peiyao Zhao, Nana Li, Lingyun Chen, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 3067-3067
Open Access | Times Cited: 7
Optimization of citrus fiber‐enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties
Başak Gürbüz, Merve Çayır, Esra Akdeniz, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 8, pp. 5872-5881
Open Access | Times Cited: 2
A hydrodynamic comparisons of two different high-pressure homogenizer valve design principles: A step towards increased efficiency
Andréas Håkansson
Process Safety and Environmental Protection (2022) Vol. 184, pp. 303-314
Open Access | Times Cited: 9
Rheological and microstructural characterization of lotus seed milks and their glucono-δ-lactone induced acid-set milk gels: 2. effect of oil addition
Zhao Li, Tingting Li, Xiaoqian Lin, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109916-109916
Closed Access | Times Cited: 1
Texture enhancement strategies of plant-based meat and drinks alternatives
Fatma Boukid
Elsevier eBooks (2024), pp. 285-296
Closed Access | Times Cited: 1
Towards ideal plant-based yogurts: evaluating component and processing effects on mouthfeel and stability
Weiwen Ren, Hongshan Liang, Bin Li, et al.
Journal of Future Foods (2024) Vol. 5, Iss. 5, pp. 455-469
Closed Access | Times Cited: 1
Microfluidization improved hempseed yogurt's physicochemical and storage properties
Jiaxin Xu, Xiangrong Fan, Xinyue Xu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 4, pp. 2252-2261
Closed Access | Times Cited: 3
Proteins for Analogue Foods
Elif Meltem İşçimen, Mehmet Hayta
(2024), pp. 115-144
Closed Access
Improving the acidification kinetics, structural and sensory properties of low-fat yoghurt using high-pressure homogenization treatment
Abdullah Akgün
Mljekarstvo/Mljekarstvo.com (2023), pp. 33-44
Open Access | Times Cited: 1
Effect of High-Pressure Homogenization and Fat Content on Yogurt Fermentation Process
Latife Betül Gül, Abdullah Akgün
International Journal of Innovative Approaches in Agricultural Research (2023) Vol. 7, Iss. 4, pp. 455-468
Open Access
Editorial to the IFSET special issue on the 34rd EFFoST International Conference
Petros Taoukis, Avi Shpigelman
Innovative Food Science & Emerging Technologies (2022) Vol. 79, pp. 103031-103031
Open Access
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