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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:

Extrusion of wheat gluten-peanut oil complexes and their rheological characteristics
Yu Chen, Ying Liang, Hao Liu, et al.
Food Chemistry (2021) Vol. 364, pp. 130435-130435
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect
Jinchuang Zhang, Qiongling Chen, David L. Kaplan, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 202-216
Closed Access | Times Cited: 113
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels
Baoguo Xu, Xiaodie Wang, Bimal Chitrakar, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110498-110498
Closed Access | Times Cited: 17
Easy-to-swallow mooncake using 3D printing: Effect of oil and hydrocolloid addition
Xin Wang, Min Zhang, Arun S. Mujumdar, et al.
Food Research International (2022) Vol. 164, pp. 112404-112404
Closed Access | Times Cited: 50
Mechanism of high-moisture extruded protein fibrous structure formation based on the interactions among pea protein, amylopectin, and stearic acid
Qiongling Chen, Jinchuang Zhang, Haodong Liu, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108254-108254
Open Access | Times Cited: 45
The development process of plant-based meat alternatives: Raw material formulations and processing strategies
Yi Wang, Bo Lyu, Hongling Fu, et al.
Food Research International (2023) Vol. 167, pp. 112689-112689
Closed Access | Times Cited: 40
Application of lipids and their potential replacers in plant-based meat analogs
Qiongling Chen, Zhenjia Chen, Jinchuang Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 645-654
Closed Access | Times Cited: 30
Effects of glutenin/gliadin ratio and calcium ion on the structure and gelatinity of wheat gluten protein under heat induction
Min Qu, Peixiu Jiang, Ying Zhu, et al.
Food Bioscience (2024) Vol. 58, pp. 103704-103704
Closed Access | Times Cited: 11
Tenderness in meat and meat alternatives: Structural and processing fundamentals
Hexiang Xie, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing
Qiongling Chen, Jinchuang Zhang, Yujie Zhang, et al.
Food Chemistry (2022) Vol. 404, pp. 134176-134176
Closed Access | Times Cited: 32
Effects of moisture content and processing temperature on the strength and orientation regulation of fibrous structures in meat analogues
Songgang Xia, Jian Song, Chengxin Ma, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109113-109113
Closed Access | Times Cited: 21
A co-fermentation technology based on small peptide production and protein structure modification increases the edible value of corn gluten meal
Zihan Chi, Ye Feng, Xinke Wei, et al.
LWT (2024) Vol. 198, pp. 116054-116054
Open Access | Times Cited: 7
Identifying changes in soybean protein properties during high-moisture extrusion processing using dead-stop operation
Ang Meng, Fengliang Chen, Donglin Zhao, et al.
Food Chemistry (2022) Vol. 395, pp. 133599-133599
Closed Access | Times Cited: 27
Physicochemical properties and protein structure of extruded corn gluten meal: Implication of temperature
Yingying Zhang, Zijie He, Miaojie Xu, et al.
Food Chemistry (2022) Vol. 399, pp. 133985-133985
Closed Access | Times Cited: 27
Accumulation of Heterocyclic Amines and Advanced Glycation End Products in Various Processing Stages of Plant-Based Burgers by UHPLC-MS/MS
Peng Deng, Yang Chen, Siying Xie, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 46, pp. 14771-14783
Closed Access | Times Cited: 24
Cooking mediated wheat gluten aggregation behavior: Physicochemical properties and component changes
Hao Liu, Ying Liang, Shengyang Zhang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108957-108957
Closed Access | Times Cited: 16
Physicochemical properties and conformational structures of pre-cooked wheat gluten during freeze-thaw cycles affected by curdlan
Hao Liu, Ying Liang, Shengyang Zhang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109381-109381
Closed Access | Times Cited: 15
Advancing molecular understanding in high moisture extrusion for plant-based meat analogs: Challenges and perspectives
Xin Zhang, Ao Shen, Zhaonan Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140458-140458
Closed Access | Times Cited: 5
Protein aggregation behavior and structural characteristics in a lipoxygenase-linoleic acid-wheat gluten model system
Hao Liu, Huihui Zhang, Yingtao Yu, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139524-139524
Closed Access
Changes in rheological properties and structure of wheat gluten proteins induced by transglutaminase
Yingtao Yu, Fengjiao Wang, Y. Richard Yang, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139599-139599
Closed Access
Effect of salt valence and ionic strength on the rheology and 3D printing performance of walnut protein emulsion gels
Guohua Li, Bo Wang, Liling Yang, et al.
Food Hydrocolloids (2025), pp. 111112-111112
Closed Access
Effect of sanxan on the composition, structure and properties of heat-denatured wheat gluten during freeze-thaw cycles
Ying Liang, Bing Zhang, R. P. Guo, et al.
Journal of Cereal Science (2025) Vol. 122, pp. 104126-104126
Closed Access
3D Printing for Seafood Mimic: Factors Impacting the Rheology and Texture of Microalgae and Mung Bean Protein Composite ink
P.K. Vijayan, Zhixuan Song, Melody Ru Yee Yap, et al.
ACS Food Science & Technology (2025)
Closed Access
Protein oxidation-induced changes in the aggregation behavior and structure of gluten
Bang‐Bang Li, Zhiyuan Cao, Wei Zhang, et al.
LWT (2023) Vol. 184, pp. 115062-115062
Open Access | Times Cited: 10
Comprehensive analysis of the effects of fresh Spirulina microcapsules on protein cross-linking and structural changes in wheat noodles
Zhihao Fan, Ayesha Shahid, Kerui Su, et al.
Food Chemistry (2025), pp. 144034-144034
Closed Access
Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques
Wanrong Jiang, Xiaoyu Yang, Liang Li
Current Research in Food Science (2024) Vol. 8, pp. 100747-100747
Open Access | Times Cited: 3
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