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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:

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

Showing 1-25 of 40 citing articles:

Nanoencapsulation of Oliveria decumbens Vent./basil essential oils into gum arabic/maltodextrin: Improved in vitro bioaccessibility and minced beef meat safety
Mahdis Gorzin, Mahboubeh Saeidi, Sahar Javidi, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132288-132288
Closed Access | Times Cited: 35
Optimization of microalgae protein extraction from Scenedesmus obliquus and investigating its functional properties
Motahharesadat Amiri, Seyed Ebrahim Hosseini, Gholamhassan Asadi, et al.
LWT (2024) Vol. 198, pp. 116028-116028
Open Access | Times Cited: 20
Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels
Ke Li, L.H. Wang, Bingbing Cui, et al.
Food Chemistry (2024) Vol. 447, pp. 138904-138904
Closed Access | Times Cited: 13
Millet production, challenges, and opportunities in the Asia-pacific region: a comprehensive review
M. S. Harish, Axay Bhuker, Bhagirath Singh Chauhan
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 12
Fabrication of chitosan-based smart film by the O/W emulsion containing curcumin for monitoring pork freshness
Yanhong Liu, Guangrao Chen, Yajiao Yang, et al.
Journal of Food Engineering (2024) Vol. 379, pp. 112115-112115
Closed Access | Times Cited: 12
RETRACTED: Green and efficient synthesis of cellulose nanocrystals from Hamelia patens leftover via hydrolysis of microwave assisted-ionic liquid (MWAIL) pretreated microcrystalline cellulose
Sobia Naseem, Muhammad Rizwan, Arjumand Iqbal Durrani, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132791-132791
Closed Access | Times Cited: 10
Optimizing the ultrasonic extraction of polyphenols from mango peel and investigating the characteristics, antioxidant activity and storage stability of extract nanocapsules in maltodextrin/whey protein isolate
Shahram Saborirad, Homa Baghaei, Hamid Hashemi‐Moghaddam
Ultrasonics Sonochemistry (2024) Vol. 103, pp. 106778-106778
Open Access | Times Cited: 9
Comparative analysis of physicochemical properties and biological activities of crude polysaccharides isolated from selected Auricularia cornea strains
Asif Ali Khan, Fangjie Yao, Fengjie Cui, et al.
Food Bioscience (2024) Vol. 60, pp. 104486-104486
Closed Access | Times Cited: 9
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: 1
Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization
Yang SongTao, Wentao Hu, Shuai Qiao, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 545-545
Open Access | Times Cited: 1
Innovative deep eutectic solvent approach vs. conventional alkaline for kenaf seed protein extraction: A comprehensive comparison of structural, thermal, nutritional and techno-functional properties
Brisha Arulrajah, Mohammed S. Qoms, Wan Zunairah Wan Ibadullah, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103972-103972
Closed Access | Times Cited: 1
Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stability
Di Zhao, Luyao Sun, Yong Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132774-132774
Closed Access | Times Cited: 8
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology
Zhi Cheng, Yue Qiu, Mengyao Bian, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104417-104417
Closed Access | Times Cited: 7
Effect of Nanoencapsulated Pistachio Green Hull Extract in the Carboxymethyl Cellulose and Soy Protein Isolate Edible Coatings on Shelf‐Life Quality of Fresh Pistachio
Parisa Ebrahimian, Ali Najafi, Ahmadreza Abedinia
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 6
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
High-moisture extrusion of rice bran-peanut proteins: Changes in structural properties and antioxidant activity simulating gastrointestinal digestion
Yanran Li, Jiafeng Shi, Keyang Sun, et al.
International Journal of Biological Macromolecules (2025) Vol. 296, pp. 139751-139751
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
Innovative Hamburger Analogs: Partial Soy Replacement with Rice Protein and Moisture Optimization in Extruded Textured Vegetable Protein Ingredient
Barbara Braga Cruz, Victor Guilherme Sebastião, Roberta A. Teixeira, et al.
ACS Food Science & Technology (2025)
Open Access
Improvement of soybean protein isolate/konjac glucomannan-seaweed polysaccharide-based connective tissue simulants: effects of pH and water mobility on gel structure and gelling mechanism
Shuqi Liu, Luyao Sun, Xinnan Ye, et al.
International Journal of Biological Macromolecules (2025) Vol. 310, pp. 143208-143208
Closed Access
Gelation of crocodile myofibrillar protein – κ-carrageenan mixtures in two low-NaCl solution
Qiu Qin Zhang, Jing Tang, Ying Wu, et al.
Food Chemistry (2024) Vol. 445, pp. 138753-138753
Closed Access | Times Cited: 3
Genomics-assisted speed breeding for crop improvement: present and future
Marina Ćeran, Dragana Miladinović, Vuk Đorđević, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 3
Investigation into the fabrication of plant-based simulant connective tissue utilizing algae polysaccharide-derived hydrogel
Shuqi Liu, Di Zhao, Luyao Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133126-133126
Closed Access | Times Cited: 3
Chickpea protein stabilized Pickering emulsions: As a novel mayonnaise substitute
Chong‐hao Bi, Ao-xue Qie, Yi Liu, et al.
Journal of Food Engineering (2024) Vol. 382, pp. 112180-112180
Closed Access | Times Cited: 3
A multifaceted analysis of spent mushroom substrate of selected oyster mushrooms for enzymatic activity, proximate composition, and antimicrobial activity
Mashaim Afsar, Afia Zia, Muhammad Baseer Us Salam, et al.
Italian Journal of Food Science (2024) Vol. 36, Iss. 1, pp. 165-174
Open Access | Times Cited: 2
Dual system to develop fish gelatin films with improved water resistance properties: enzymatic cross-linking and multilayer lamination
Maaya Oliver-Cadena, F.M. León-Martínez, Scott Renneckar, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 8, pp. 7052-7066
Closed Access | Times Cited: 2
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