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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:

Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt
Jiaxin Xu, Xinyue Xu, Zhiheng Yuan, et al.
LWT (2022) Vol. 172, pp. 114145-114145
Open Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture
Rachael Moss, Jeanne LeBlanc, Mackenzie Gorman, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1709-1709
Open Access | Times Cited: 43
Revealing the impact of organic selenium-enriched Lactiplantibacillus plantarum NML21 on yogurt quality through volatile flavor compounds and untargeted metabolomics
Longlin Wang, Qinqin Liu, Yiheng Li, et al.
Food Chemistry (2025) Vol. 474, pp. 143223-143223
Closed Access | Times Cited: 2
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation
Muhammad Salman Farid, Rameesha Anjum, Yiping Yang, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104529-104529
Closed Access | Times Cited: 15
Study on the effect of heat treatment process on the quality characteristics of soybean-Citri Reticulatae Pericarpium (CRP) based yogurt and related mechanisms
Juan Zhang, Yongxuan Long, Yanpeng Zhang, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111179-111179
Closed Access | Times Cited: 1
A comprehensive review on hempseed protein: Production, functional and nutritional properties, novel modification methods, applications, and limitations
Gülşah Karabulut, Ozan Kahraman, K. Pandalaneni, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127240-127240
Open Access | Times Cited: 20
Sustainability and controlled release behavior of microencapsulated Lactobacillus plantarum PRK7 and its application in probiotic yogurt production
Mariyappan Kowsalya, Kattakgounder Govindaraj Sudha, Saheb Ali, et al.
Food Bioscience (2023) Vol. 52, pp. 102430-102430
Closed Access | Times Cited: 18
INVITED REVIEW: Advances in Yogurt Development: Microbiological Safety, Quality, Functionality, Sensory Evaluation, and Consumer Perceptions across Different Dairy and Plant-based Alternative Sources
Xiaojun Wang, Linlin Wang, Xinyao Wei, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 5
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
Protein of yak milk residue: Structure, functionality, and the effects on the quality of non-fat yogurt
Guangfan Qu, Feiyan Yang, Hanzhi Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101452-101452
Open Access | Times Cited: 4
Impact of a Novel Two-Phase Natural Deep Eutectic Solvent-Assisted Extraction on the Structural, Functional, and Flavor Properties of Hemp Protein Isolates
Yi Chen, Wellington da Silva Oliveira, Fernanda Furlan Gonçalves Dias, et al.
Plants (2025) Vol. 14, Iss. 2, pp. 274-274
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
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
The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts
Gjore Nakov, Biljana Trajkovska, Natalija Atanasova-Pančevska, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 958-958
Open Access | Times Cited: 10
Characterization of the volatile organic compounds and sensory properties of fermented soymilks as affected by carbohydrates and starter cultures
Gaiwen Yu, Yufei Hua, Caimeng Zhang, et al.
LWT (2024) Vol. 202, pp. 116264-116264
Open Access | Times Cited: 3
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 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
Hemp macromolecules: Crafting sustainable solutions for food and packaging innovation
Rekha Chawla, Zhongxiang Fang
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 132823-132823
Closed Access | Times Cited: 2
An investigation into the sensory properties of luffa (Luffa cylindrica (L.)) seeds and a comparison to other seeds (flax, sunflower, chia, and hemp)
Allison Stright, Laura Baxter, Emily Dolan, et al.
Food Research International (2024) Vol. 192, pp. 114746-114746
Open 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
Sustainable Utilization of Hemp Press Cake Flour in Ice Cream Production: Physicochemical, Rheological, Textural, and Sensorial Properties
Mirela Lučan Čolić, Marko Jukić, Gjore Nakov, et al.
Sustainability (2024) Vol. 16, Iss. 19, pp. 8354-8354
Open Access | Times Cited: 2
Defatted hempseed meal altered the metabolic profile of fermented yogurt and enhanced the ability to alleviate constipation in rats
Jiaxin Xu, Xinyue Xu, Dong Hua, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 10, pp. 4778-4791
Closed Access | Times Cited: 6
Structural and Functional Characteristics of Hemp Protein Isolate–Pullulan Polysaccharide Glycosylation Conjugate in an Aqueous Model System
Ziwen Ding, Fan Jiang, Kun Liu, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1416-1416
Open Access | Times Cited: 6
Plant proteins for dairy analogs
Luca Amagliani, Jannika Dombrowski
Elsevier eBooks (2024), pp. 401-426
Closed Access | Times Cited: 1
Quinoa protein hydrolysates improved the qualities and volatiles of yogurt fermented by Lactobacillus plantarum
Ao-Xin Chen, Fan‐Bing Meng, Jiajia Li, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 1
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