Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

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

Showing 1-25 of 27 citing articles:

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits
Xiao Xiao, Peng-Ren Zou, Fei Hu, et al.
Molecules (2023) Vol. 28, Iss. 10, pp. 4016-4016
Open Access | Times Cited: 45
Structure of pea protein-based complexes on high-moisture extrusion: Raw materials and extrusion zones
Wanrong Jiang, Jiao Feng, Xiaoyu Yang, et al.
LWT (2024) Vol. 194, pp. 115823-115823
Open Access | Times Cited: 22
In-depth analysis of the relationship between matrix network structure and flavor diffusion of meat analogs: based on interactions and extrusion processes
Wanrong Jiang, Xiaoyu Yang, Liang Li
Food Hydrocolloids (2025), pp. 111064-111064
Closed Access | Times Cited: 2
Physicochemical and functional properties of plant proteins before and after extrusion texturization
Ruoshi Xiao, Jenna Flory, Sajid Alavi, et al.
Food Hydrocolloids (2025), pp. 111119-111119
Closed Access | Times Cited: 2
Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties
Zhijie Huang, Yuanyuan Qu, Xiaohan Hua, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125862-125862
Closed Access | Times Cited: 39
High moisture extrusion of soybean-wheat co-precipitation protein: Mechanism of fibrosis based on different extrusion energy regulation
Tian Tian, Kunyu Ren, Xinru Cao, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108950-108950
Closed Access | Times Cited: 35
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
Conformational changes and product quality of high-moisture extrudates produced from soy, rice, and pea proteins
Boning Mao, Jaspreet Singh, Suzanne M. Hodgkinson, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109341-109341
Open 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
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
Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective
Ruixin Zhang, Yueyue Yang, Qing Liu, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1696-1696
Open Access | Times Cited: 15
Near-infrared spectroscopy to quantify overall thermal process intensity during high-moisture extrusion of soy protein concentrate
Nienke Köllmann, Rozemarijn Vringer, Puneet Mishra, et al.
Food Research International (2024) Vol. 186, pp. 114320-114320
Open Access | Times Cited: 5
Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review
Jinpeng Li, Liang Li
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11454-11467
Closed 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
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
Individual Contribution of Extrusion Processing Parameters and Protein Type on High-Moisture Meat Analogue Texture, Integrity, Anisotropy, and Protein Chemistry
Caleb E. Wagner, Brennan Smith, Girish M. Ganjyal
ACS Food Science & Technology (2025)
Closed Access
Modified starch on quality of low moisture extruded soybean protein‐wheat gluten
Tian Zhang, Yuyang Huang, Linlin Liu, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Plant-Based Alternatives to Meat Products
Claire D. Munialo, Vahid Baeghbali, Parag Acharya
Foods (2025) Vol. 14, Iss. 8, pp. 1396-1396
Open Access
Transforming oilseed blends: the impact of low-moisture extrusion on antinutritional factors, protein structure, and nutritional value
Ruixian Han, R.M. McDowell, Stephen J. Gaunt, et al.
Food Chemistry (2025) Vol. 484, pp. 144417-144417
Open Access
Effect of high-moisture extrusion process on quality attribute and fibrous formation mechanism of pea protein: Insight into dynamic changes of textural protein
Dongyu Sun, Bowen Zhang, Chengyi Zhou, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 89, pp. 103486-103486
Closed Access | Times Cited: 10
The study of numerical simulation and texture of soybean protein based on high moisture extrusion with different screw elements
Dashu Li, Tianqi Zhang, Fei Gao, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103560-103560
Closed Access | Times Cited: 3
Effect of screw speed, temperature and moisture on physicochemical properties of corn gluten meal extrudate
Miaojie Xu, Xinrui Zhang, Yingying Zhang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 12, pp. 5782-5790
Closed Access | Times Cited: 8
Cottonseed Meal: Eliminating Gossypol for Securing Another Source of Protein
Manoj Kumar, Neeraj Kumari, Suraj Prakash, et al.
Springer eBooks (2024), pp. 145-167
Closed Access | Times Cited: 2
Elucidating the Mechanism of Inulin-Induced Improvement in the Structural and Functional Properties of High-Moisture Extruded Products
Wentao Zhang, Bowen Hui, Xuejie Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110449-110449
Closed Access | Times Cited: 2
Use of FTIR to study secondary structure of texturized plant proteins by high moisture extrusion cooking, a comprehensive review
Caroline Bondu, Florian Gimeno, Philippe Evon, et al.
Food Research International (2024) Vol. 197, pp. 115147-115147
Closed Access | Times Cited: 2
Page 1 - Next Page

Scroll to top