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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:

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

Showing 1-25 of 32 citing articles:

Hemp: A Sustainable Plant with High Industrial Value in Food Processing
Hiroyuki Yano, Wei Fu
Foods (2023) Vol. 12, Iss. 3, pp. 651-651
Open Access | Times Cited: 56
Improving enzyme accessibility in the aqueous enzymatic extraction process by microwave-induced porous cell walls to increase oil body and protein yields
Xin Guo, Bicong Wu, Yun Jiang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109407-109407
Closed Access | Times Cited: 24
Physicochemical properties, structural characteristics and protein digestibility of pea protein-wheat gluten composited meat analogues prepared via high-moisture extrusion
Yu‐Ru Zhao, Ning Peng, Yingqiu Li, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110283-110283
Closed Access | Times Cited: 9
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
Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis
Rong Chen, Haobo Jin, Jiajing Pan, et al.
Food Research International (2023) Vol. 172, pp. 113157-113157
Closed Access | Times Cited: 18
Changes in physicochemical and structural properties of pea protein during the high moisture extrusion process: Effects of carboxymethylcellulose sodium and different extrusion zones
Xiaoshuai Yu, Haiguan Wang, Yuan Yuan, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126350-126350
Closed Access | Times Cited: 17
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
Influence of hemin on structure and emulsifying properties of soybean protein isolate
Jiaming Zhang, Yangyang Jia, Wenjin Wu, et al.
Food Chemistry (2023) Vol. 421, pp. 136183-136183
Open Access | Times Cited: 15
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
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
Toward Diverse Plant Proteins for Food Innovation
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 5
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
Role of protein-lipid interactions for food and food-based applications
Umamaheshweri Aruchunan, Christiani Jeyakumar Henry, Shaun Yong Jie Sim
Food Hydrocolloids (2024) Vol. 160, pp. 110715-110715
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
The future of functional foods: innovations and advancements on the horizon
Loleny Tavares, Eduarda Silva de Azevedo, Liliana R. Sousa, et al.
Elsevier eBooks (2025), pp. 487-505
Closed Access
Comprehensive review of emerging analytical methods for pea protein structure analysis: Advances and implications for food science over the last five years
Ines Othmeni, Christophe Blecker, Romdhane Karoui
Food Chemistry (2025) Vol. 478, pp. 143745-143745
Closed Access
Quality characteristics and structure-function relationships of peanut proteins from different phase sources by aqueous enzymatic extraction
Xin Guo, Wenkun Xie, Hui Hu, et al.
Food Chemistry (2025), pp. 144163-144163
Closed Access
Effects of oil and heating on the physicochemical and microstructural properties of gluten-starch dough
Huijing Chen, Jun Huang, Yaoyao Su, et al.
Food Chemistry (2023) Vol. 436, pp. 137571-137571
Closed Access | Times Cited: 10
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
Multi-layered structure and physicochemical properties of reconstituted meat-based products from minced fish by physical extrusion: Impact of extrusion strength
FU Ya-ping, Yanshun Xu
Food Research International (2024) Vol. 190, pp. 114659-114659
Closed Access | Times Cited: 3
Influence of germination and pulse type on texture of high moisture meat analogs
Jun Guo, Muhammad Usman, Gabriel Swanson, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109207-109207
Open Access | Times Cited: 7
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
Structural and Physicochemical Properties of Glycerol-Plasticized Edible Films Made from Pea Protein-Based Emulsions Containing Increasing Concentrations of Candelilla Wax or Oleic Acid
Dariusz Kowalczyk, Waldemar Kazimierczak, Emil Zięba, et al.
Molecules (2024) Vol. 29, Iss. 24, pp. 5998-5998
Open Access | Times Cited: 1
Gıda İşleme ve Üretiminde Yenilikçi Teknolojiler
Ebru Aydın, Erkan Karacabey, Erdoğan Küçüköner, et al.
(2024)
Open Access
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