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:
Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties
Cátia Saldanha do Carmo, Anne Rieder, Paula Varela, et al.
Future Foods (2023) Vol. 7, pp. 100228-100228
Open Access | Times Cited: 13
Cátia Saldanha do Carmo, Anne Rieder, Paula Varela, et al.
Future Foods (2023) Vol. 7, pp. 100228-100228
Open Access | Times Cited: 13
Showing 13 citing articles:
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
Tianyu Zhang, Shengjuan Yu, Yihao Pan, et al.
Food Research International (2023) Vol. 174, pp. 113588-113588
Closed Access | Times Cited: 40
Advancements in texturization processes for the development of plant-based meat analogs: a review
Davide De Angelis, Atze Jan van der Goot, Antonella Pasqualone, et al.
Current Opinion in Food Science (2024) Vol. 58, pp. 101192-101192
Open Access | Times Cited: 15
Davide De Angelis, Atze Jan van der Goot, Antonella Pasqualone, et al.
Current Opinion in Food Science (2024) Vol. 58, pp. 101192-101192
Open Access | Times Cited: 15
Techno-Functionalities of White Bean Protein Concentrate: A Comparative Study with Soy and Pea Proteins
Paula Zambe Azevedo, Juliana Eloy Granato Costa, Jessica da Silva Matos, et al.
Macromol—A Journal of Macromolecular Research (2025) Vol. 5, Iss. 1, pp. 3-3
Open Access | Times Cited: 1
Paula Zambe Azevedo, Juliana Eloy Granato Costa, Jessica da Silva Matos, et al.
Macromol—A Journal of Macromolecular Research (2025) Vol. 5, Iss. 1, pp. 3-3
Open Access | Times Cited: 1
An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product
Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, et al.
Gels (2023) Vol. 9, Iss. 12, pp. 921-921
Open Access | Times Cited: 15
Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, et al.
Gels (2023) Vol. 9, Iss. 12, pp. 921-921
Open Access | Times Cited: 15
Oat Milk By-Product: A Review of Nutrition, Processing and Applications of Oat Pulp
Quan V. Vuong, Mau Dinh Le, Christian Hermansen
Food Reviews International (2025), pp. 1-38
Open Access
Quan V. Vuong, Mau Dinh Le, Christian Hermansen
Food Reviews International (2025), pp. 1-38
Open Access
Effects of Millet Protein and Millet Flour Partially Replaced Pea Protein Isolate on its Physicochemical Properties and Texture Under High Moisture Extrusion
Yunlong Li, Jiaqi Wu, Zhe Cheng, et al.
(2025)
Closed Access
Yunlong Li, Jiaqi Wu, Zhe Cheng, et al.
(2025)
Closed Access
Effect of Extrusion Conditions on the Characteristics of Texturized Vegetable Protein from a Faba Bean Protein Mix and Its Application in Vegan and Hybrid Burgers
María Fernanda Rivadeneira, Andrea K. Stone, Ravinder Singh, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 547-547
Open Access
María Fernanda Rivadeneira, Andrea K. Stone, Ravinder Singh, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 547-547
Open Access
Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein
Jie Zhang, Jingyi Yuan, Xunze Han, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 2
Jie Zhang, Jingyi Yuan, Xunze Han, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 2
A Pilot-Scale Process for the Extraction of Raffinose-Oligosaccharides from Pulse Protein Concentrates
Philipp Garbers, Sara M. Gaber, Catrin Tyl, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access | Times Cited: 1
Philipp Garbers, Sara M. Gaber, Catrin Tyl, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access | Times Cited: 1
Plant-based meat alternatives: innovation through advanced processes and ingredients
Ravinder Singh, Aayushi Kadam, Filiz Köksel
Elsevier eBooks (2024), pp. 117-132
Closed Access
Ravinder Singh, Aayushi Kadam, Filiz Köksel
Elsevier eBooks (2024), pp. 117-132
Closed Access
Evaluating the synergistic effects of sesame cake powder and soy protein isolate on rheological, textural, nutritional, and phenolic profiles of high‐moisture extrusion processed meat analogs
Shyam Sundar, Balwinder Singh, Amritpal Kaur
Journal of Food Science (2024)
Closed Access
Shyam Sundar, Balwinder Singh, Amritpal Kaur
Journal of Food Science (2024)
Closed Access
Optimization of ingredient composition for meat analogue prepared from Manila tamarind protein isolate by freeze texturization
Awanish Singh, Nandan Sit
International Journal of Gastronomy and Food Science (2024), pp. 101095-101095
Closed Access
Awanish Singh, Nandan Sit
International Journal of Gastronomy and Food Science (2024), pp. 101095-101095
Closed Access
