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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 fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality
Qiongling Chen, Jinchuang Zhang, Yujie Zhang, et al.
Food Chemistry (2022) Vol. 390, pp. 133139-133139
Closed Access | Times Cited: 52

Showing 1-25 of 52 citing articles:

Water binding ability changes of different proteins during high-moisture extrusion
Anna Hu, Tongqing Li, Huan Zhou, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109935-109935
Closed Access | Times Cited: 24
Gelatin/chitosan-lactate/curcuma hydroethanolic extract-based antimicrobial films: Preparation, characterization, and application on chicken meat
Rahul Thakur, Suranga Wickramarachchi, Kunal Pal, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110075-110075
Closed Access | Times Cited: 16
The influence of milk fat content on the extrusion of rennet casein emulsion gels
Mikkel Lorenzen, Adrian Tica, Søren K. Lillevang, et al.
Food Hydrocolloids (2025), pp. 111109-111109
Open Access | Times Cited: 2
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
Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extruding
Jinchuang Zhang, Tongqing Li, Qiongling Chen, et al.
Food Research International (2023) Vol. 166, pp. 112623-112623
Closed Access | Times Cited: 32
Impact of interactions between soy and pea proteins on quality characteristics of high-moisture meat analogues prepared via extrusion cooking process
Jung-Soo Lee, Sohyeon Kim, You Jeong Jeong, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108567-108567
Closed Access | Times Cited: 30
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
Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage
Malsha Dinali, Rumesh Liyanage, Mayumi Silva, et al.
Food Reviews International (2024) Vol. 40, Iss. 9, pp. 2940-2968
Open Access | Times Cited: 15
Multihole nozzle-mediated high-moisture extrusion of soy proteins into fiber-rich structures
Yixin Zheng, Jiangbing Xu, Cuixia Sun, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109819-109819
Closed Access | Times Cited: 10
High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications
Xiaonan Sui, Tianyi Zhang, Xin Zhang, et al.
Annual Review of Food Science and Technology (2024) Vol. 15, Iss. 1, pp. 125-149
Closed Access | Times Cited: 10
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
Precooking treatments affect the sensory and tensile properties of autoclaved recooked noodles via moisture distribution and protein structure
Xin Guo, Fengying Gu, Yang Li, et al.
Food Chemistry (2023) Vol. 421, pp. 136218-136218
Closed Access | Times Cited: 22
Influence of Rapeseed Oil on Extruded Plant-Based Meat Analogues: Assessing Mechanical and Rheological Properties
G.I. Saavedra Isusi, Valerie L. Pietsch, Philipp Beutler, et al.
Processes (2023) Vol. 11, Iss. 7, pp. 1871-1871
Open Access | Times Cited: 19
Comparative structural, digestion and absorption characterization of three common extruded plant proteins
Yuxiang Wang, Zhaojun Zheng, Chaoyang Zhang, et al.
Food Research International (2023) Vol. 177, pp. 113852-113852
Closed Access | Times Cited: 18
Mechanism of l-cysteine-induced fibrous structural changes of soybean protein at different high-moisture extrusion zones
Yang Gao, Wentao Lian, Haojia Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131621-131621
Closed Access | Times Cited: 8
Quality characteristics and fibrous structure formation mechanism of walnut protein and wheat gluten meat analogues during high-moisture extrusion cooking process
Shuwen Lei, Chunyan Zhao, Yue Miao, et al.
Food Chemistry (2024) Vol. 463, pp. 141168-141168
Closed Access | Times Cited: 6
Development of meat analogs: Focus on the current status and challenges of regulatory legislation
Kaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 1006-1029
Closed Access | Times Cited: 26
High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure
Fengqiujie Wang, Yang Gao, Xuelian Gu, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 15
Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial properties
Xiaoyan Hu, Xiaoke Xiang, Qian Ju, et al.
Food Research International (2024) Vol. 191, pp. 114734-114734
Closed Access | Times Cited: 5
A mechanistic investigation into combined influences of NaCl and extrusion temperature on fibrous structures of high-moisture textured yeast protein
Songgang Xia, Jian Song, Chengxin Ma, et al.
Food Chemistry (2024) Vol. 460, pp. 140421-140421
Closed Access | Times Cited: 5
Contents and Correlations of Nε-(carboxymethyl)lysine, Nε-(carboxyethyl)lysine, Acrylamide and Nutrients in Plant-Based Meat Analogs
Shuang Fu, Yurong Ma, Yinan Wang, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1967-1967
Open Access | Times Cited: 12
Effect of polysaccharides on the rheological behaviour of soy–wheat protein aggregation and conformational changes during high‐moisture extrusion
Fengqiujie Wang, Wentao Lian, Xuelian Gu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 12, pp. 5992-6004
Open Access | Times Cited: 11
Modulating Digestibility and Mitigating Beany Flavor of Pea Protein
Yanyan Lao, Qianyu Ye, Yong Wang, et al.
Food Reviews International (2024) Vol. 40, Iss. 9, pp. 3129-3158
Open Access | Times Cited: 4
Impact of soy/pea protein isolate–oil interactions on the physicochemical and structural properties of high-moisture texturized proteins under different oil concentrations
Ji-Yeun Lee, Hyun Woo Choi, Myeongsu Jo, et al.
International Journal of Biological Macromolecules (2025), pp. 140026-140026
Closed Access
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