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:

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

Showing 1-25 of 32 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
Properties of texturized protein and performance of different protein sources in the extrusion process: A review
Tianyu Zhang, Shengjuan Yu, Yihao Pan, et al.
Food Research International (2023) Vol. 174, pp. 113588-113588
Closed Access | Times Cited: 40
Transglutaminase in Foods and Biotechnology
Katja Vasić, Željko Knez, Maja Leitgeb
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 15, pp. 12402-12402
Open Access | Times Cited: 30
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
Effect of transglutaminase and laccase on pea protein gel properties compared to that of soybean
Tongqing Li, Jinchuang Zhang, Anna Hu, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110314-110314
Closed Access | Times Cited: 14
Biofabrication's Contribution to the Evolution of Cultured Meat
Franziska B. Albrecht, Tilman Ahlfeld, Annemarie Klatt, et al.
Advanced Healthcare Materials (2024) Vol. 13, Iss. 13
Open Access | Times Cited: 13
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
Mechanism of transglutaminase on film-forming and structural properties of soybean protein and its fractions: a study in different pH environments
Shufang Kang, Yiming Shao, Zhengfei Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110394-110394
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
Interfacial and foaming properties of plant and microbial proteins: Comparison of structure-function behavior of different proteins
Xinyu Zhang, Zhe Liu, Xiaojie Ma, et al.
Food Chemistry (2024) Vol. 463, pp. 141431-141431
Closed Access | Times Cited: 6
Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein
Shanshan Li, Zhe Liu, Xue Hei, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3709-3709
Open Access | Times Cited: 15
From waste to strength: Tailor-made enzyme activation design transformation of denatured soy meal into high-performance all-biomass adhesive
Xinyi Li, Shiqing Chen, Jiawei Shao, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133054-133054
Closed 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
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
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
Evaluating the effects of protein-glutaminase treatment on the structural and functional properties of pumpkin (Cucurbita moschata) seed protein
Qin Zhang, Kefan Ouyang, Fang Huang, et al.
International Journal of Biological Macromolecules (2025) Vol. 309, pp. 142989-142989
Closed Access
Structural and functional analysis of soy protein-skipjack tuna protein gels prepared by two-screw extrusion and their effects on metabolites and gut microbiota in vitro
Zhihong Zhang, Yang Gao, Fanrui Liu, et al.
Food Chemistry X (2025), pp. 102466-102466
Open Access
Fabrication and characterization of double-network meat analogs based on camellia oleosomes and soy protein-wheat gluten induced by transglutaminase and calcium alginate
Shahzad Farooq, Muhammad Ijaz Ahmad, Shijie Zheng, et al.
International Journal of Biological Macromolecules (2025), pp. 143322-143322
Closed Access
Sunflower seed protein: defatting, structural characterization and property analysis
Zhenyuan Li, Xuegang Huang, Yumeng Hu, et al.
International Journal of Biological Macromolecules (2025) Vol. 310, pp. 143552-143552
Closed Access
Structuring camellia seed-derived oleosomes for the fabrication of meat analogs using transglutaminase: Structural, functional, and rheological properties
Shahzad Farooq, Muhammad Ijaz Ahmad, Shijie Zheng, et al.
Food Hydrocolloids (2025), pp. 111513-111513
Closed Access
Recent processing of peanut protein in food industry: a molecular structure perspective
Huayang Zhang, Yunze Xia, Wenhao Li, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2172-2185
Closed Access | Times Cited: 3
Assessment of Peanut Protein Powder Quality by Near-Infrared Spectroscopy and Generalized Regression Neural Network-Based Approach
Haofan Cui, Fengying Gu, Jingjing Qin, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1722-1722
Open Access | Times Cited: 3
Effect of protease hydrolysis pretreatment on extruder response and the structural characteristics of high-moisture plant-protein extrudates
Huihui Dai, Hongzhou An
Journal of Food Engineering (2024) Vol. 376, pp. 112062-112062
Closed Access | Times Cited: 2
Improving functionality and texturization potential of novel pennycress (Thlaspi arvense) protein by inducing polymerization
Rachel Mitacek, Job Ubbink, Baraem Ismail
Food Hydrocolloids (2024) Vol. 154, pp. 110152-110152
Closed Access | Times Cited: 2
Page 1 - Next Page

Scroll to top