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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:

Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten
Jing Peng, Ke‐Xue Zhu, Xiao‐Na Guo, et al.
Food Chemistry (2021) Vol. 371, pp. 131102-131102
Closed Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates
Ruixuan Zhao, Xinshuo Liu, Wei Liu, et al.
Ultrasonics Sonochemistry (2022) Vol. 85, pp. 105969-105969
Open Access | Times Cited: 75
Modification methods and applications of egg protein gel properties: A review
Xiaohui Lv, Xi Huang, Bin Ma, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2233-2252
Closed Access | Times Cited: 66
Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion
Songgang Xia, Shuo Shen, Jian Song, et al.
Food Chemistry (2022) Vol. 402, pp. 134265-134265
Closed Access | Times Cited: 47
Different nitrogen fertilizer application in the field affects the morphology and structure of protein and starch in rice during cooking
Shijie Shi, Gaoyu Zhang, Linlin Chen, et al.
Food Research International (2022) Vol. 163, pp. 112193-112193
Closed Access | Times Cited: 45
Mechanism of improving solubility and emulsifying properties of wheat gluten protein by pH cycling treatment and its application in powder oils
Dandan Xiong, Qianqian Xu, Liangjie Tian, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108132-108132
Closed Access | Times Cited: 41
Transformation of high moisture extrusion on pea protein isolate in melting zone during: From the aspects of the rheological property, physicochemical attributes and modification mechanism
Dongyu Sun, Min Wu, Chengyi Zhou, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 108016-108016
Closed Access | Times Cited: 39
The effect of organic acids on high-moisture extrusion of soy protein isolate: Comparison between monocarboxylic acid and polycarboxylic acids
Haoqiang Wang, Wen Li, Yihui Gong, et al.
Food Bioscience (2024) Vol. 58, pp. 103664-103664
Closed Access | Times Cited: 9
Differences in starch and protein composition, morphological and structure, and their impacts on eating quality of soft japonica rice under different light and nitrogen fertilizer conditions in southern China
Zhongtao Ma, Jianghui Yu, Xi Chen, et al.
Food Chemistry (2025) Vol. 474, pp. 143204-143204
Closed Access | Times Cited: 1
Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior
Mengyuan Li, Sen Ma
International Journal of Biological Macromolecules (2024), pp. 137692-137692
Closed Access | Times Cited: 8
The technical potential of a sous-vide processing method for developing high-moisture textured soy protein
Hyun Woo Choi, Minji Choi, Jungwoo Hahn, et al.
Food Chemistry (2023) Vol. 430, pp. 136978-136978
Closed Access | Times Cited: 16
Effect of egg white protein on the protein structure of highland barley noodles during processing
Xiangli Ding, Zhen‐Yang Quan, Wen-Ping Chang, et al.
Food Chemistry (2023) Vol. 433, pp. 137320-137320
Closed Access | Times Cited: 14
Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives
Animesh Singh Sengar, Michael Beyrer, Ciara McDonagh, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3830-3830
Open Access | Times Cited: 13
Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of preserved egg yolk
Xianlong Luo, Ji'en Tan, Yao Yao, et al.
Food Chemistry X (2024) Vol. 22, pp. 101278-101278
Open Access | Times Cited: 5
Effect of high intensity ultrasonic treatment on structural, rheological, and gelling properties of potato protein isolate and its co‐gelation properties with egg white protein
Hongxi Zhao, Ruixuan Zhao, Xinshuo Liu, et al.
Journal of Food Science (2023) Vol. 88, Iss. 4, pp. 1553-1565
Closed Access | Times Cited: 12
Dynamic changes in the aggregation-depolymerization behavior of Ovomucin-Complex and its binding to urease during in vitro simulated gastric digestion
Yanqing Wan, Zhiman Xu, Shengnan Zhu, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132295-132295
Closed Access | Times Cited: 4
Effects of Millet Protein and Millet Flour Partially Replaced Pea Protein Isolate on its Physicochemical Properties and Texture Under High Moisture Extrusion
Yunlong Li, Jiaqi Wu, Zhe Cheng, et al.
(2025)
Closed Access
Effects of water-soluble protein of turtle shell on the quality and in vitro digestibility of rice noodles
Mengying Ren, Jian-feng Lu, Yuesheng Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 140563-140563
Closed Access
Analysis of the effects of light and panicle fertilizer on rice eating quality based on morphological structural changes in starch and protein during cooking
Zhongtao Ma, Xi Chen, Jiale Cao, et al.
International Journal of Biological Macromolecules (2025) Vol. 305, pp. 141121-141121
Closed Access
Enhancing Xinong black spike whole flour dough and Mantous through CP non-thermal treatment: Quality improvements and consumer preference
Teng Zhang, Junbo Liu, Jialiang He, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103957-103957
Closed Access
Physicochemical modulation of soy-hemp-wheat protein meat analogues prepared by high-moisture extrusion using transglutaminase
Zhouliang Sun, Wanhui Zhang, Fengyu Zhang, et al.
Food Research International (2025), pp. 116229-116229
Closed Access
Evolution of fibrous structure and physicochemical properties of pea protein matrices during high moisture extrusion: Impacts of zein and extrusion zone
Liyang Qi, Min Wang, Ying Li, et al.
Food Hydrocolloids (2025), pp. 111379-111379
Closed Access
Gallic acid enhanced fiber formation in soy protein isolate-based meat analogues
Haoqiang Wang, Shunjing Luo, Xiuting Hu, et al.
Food Chemistry (2025), pp. 144329-144329
Closed Access
Influence of mixed plant protein combinations on the physicochemical, textural, structural and nutritional properties of extruded high-moisture meat analogues
Dayna Shu Min Ong, Xin Yi Hua, Alicia Hui Ping Theng, et al.
Journal of Food Engineering (2025), pp. 112633-112633
Closed Access
Effects of lysine on the physiochemical properties of plant-protein high-moisture extrudates
Huihui Dai, Hongzhou An, Yuxiang Ma, et al.
LWT (2022) Vol. 173, pp. 114410-114410
Open Access | Times Cited: 16
Improving the solubility of wheat gluten: Establishing and characterizing wheat gluten-phosvitin complex at molecular and subunit levels
Jiawen Pei, Jie Bai, Liangjie Tian, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109215-109215
Closed Access | Times Cited: 9
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