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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.

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Showing 1-25 of 30 citing articles:

Advances in the formation mechanism, influencing factors and applications of egg white gels: A review
Jianwei Zang, Yuanyuan Zhang, Xiaoyang Pan, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 417-432
Closed Access | Times Cited: 39
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
Improvement of compositional, textural, and rheological characteristics in plant-based cheese analogs fermented by kefir grain
Jiaqi Luo, Siyu Liu, Yuxi Wang, et al.
Food Chemistry (2025) Vol. 477, pp. 143519-143519
Closed Access | Times Cited: 1
Study on properties of TGase-induced pea protein–zein complex gels
Yilin Zhao, Xinxin Han, Nannan Hu, et al.
Journal of Food Engineering (2023) Vol. 354, pp. 111578-111578
Closed Access | Times Cited: 20
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
Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties
Junjing Huangfu, Lihua Huang, Yue Gu, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131999-131999
Closed Access | Times Cited: 7
Effect of polysaccharide on structures and gel properties of microgel particle reconstructed soybean protein isolate/polysaccharide complex emulsion gels as solid fat mimetic
Zixin Wang, Jie Long, Caimeng Zhang, et al.
Carbohydrate Polymers (2024) Vol. 347, pp. 122759-122759
Closed Access | Times Cited: 6
Improvement of kefir fermentation on rheological and microstructural properties of soy protein isolate gels
Jiaqi Luo, Siyu Liu, Hongyun Lu, et al.
Food Research International (2023) Vol. 174, pp. 113489-113489
Closed Access | Times Cited: 11
Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling
Kangshuai Lou, Yuanrong Zheng, Xiaohan Tan, et al.
Food Research International (2024) Vol. 198, pp. 115333-115333
Closed Access | Times Cited: 4
Effect of resonance acoustic mixing treatment on the gelation properties of pea protein isolate and the gel in vitro digestibility
Ying He, Yibing Wang, Yingjie Li, et al.
International Journal of Biological Macromolecules (2025) Vol. 303, pp. 140568-140568
Closed Access
Application and comparative analysis of Enterococcus faecium CGMCC 29309 and Lactobacillus delbrueckii subsp. bulgaricus CGMCC 1.60194 in the preparation of fermented soymilk
Chang-Cheng Li, Ziyu Li, Yu-Ting Feng, et al.
Food Bioscience (2025), pp. 106273-106273
Closed Access
Analysis of gelation properties of peach-κ-carrageenan gels: Effect of erythritol
Mingyue Lyu, Jian Lyu, Fengzhao Wang, et al.
Bioactive Carbohydrates and Dietary Fibre (2023) Vol. 30, pp. 100385-100385
Closed Access | Times Cited: 10
Synergistic functionality of transglutaminase and protease on modulating texture of pea protein based yogurt alternative: From rheological and tribological characterizations to sensory perception
Yufeng Lin, Katherine N. Maloney, M.A. Drake, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109652-109652
Closed Access | Times Cited: 10
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
Bromelain hydrolysis and CaCl2 coordination promote the fibrillation of quinoa protein at pH 7
Lixiao Fu, Xiao Feng, Chaosheng Wu, et al.
Food Hydrocolloids (2024), pp. 110659-110659
Closed Access | Times Cited: 3
Investigating structure, biological activity, peptide composition and emulsifying properties of pea protein hydrolysates obtained by cell envelope proteinase from Lactobacillus delbrueckii subsp. bulgaricus
Xiaoying Zhang, Yuqing Tang, Cheng Hong, et al.
International Journal of Biological Macromolecules (2023) Vol. 245, pp. 125375-125375
Closed Access | Times Cited: 8
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
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
Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysate
Yunqing Nie, Li Wang, Jiang Jiang
Food Hydrocolloids (2023) Vol. 146, pp. 109297-109297
Closed Access | Times Cited: 4
Hybrid high‐protein yogurt made with partial replacement of milk proteins by pea proteins
Túlio Silva, Débora Parra Baptista, Kívea Kássia de Paiva e Silva, et al.
International Journal of Food Science & Technology (2024)
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
Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry
Xiaojiao Li, Hao Cheng, Li Liang
Journal of the American Oil Chemists Society (2023) Vol. 101, Iss. 10, pp. 949-970
Closed Access | Times Cited: 3
Enhancing the Rheological, Gelation, and Functional Properties of Camel Milk Yogurt with Pea Extract
Amin N. Olaimat, Mohammad Tarique, Anas A. Al‐Nabulsi, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 11, pp. 1988-2000
Closed Access | Times Cited: 3
Application of fuzzy logic techniques for sensory evaluation of plant-based extrudates fortified with bioactive compounds
Mekala Pavani, Poonam Singha, Darwin Thanaraj Rajamanickam, et al.
(2023), Iss. 5, pp. 272-287
Open Access | Times Cited: 2
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