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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:

Effect of extrusion temperature on the protein aggregation of wheat gluten with the addition of peanut oil during extrusion
Yu Chen, Ying Liang, Feng Jia, et al.
International Journal of Biological Macromolecules (2020) Vol. 166, pp. 1377-1386
Closed Access | Times Cited: 78

Showing 1-25 of 78 citing articles:

Effect of protein–starch interactions on starch retrogradation and implications for food product quality
Gabrielle Scott, Joseph M. Awika
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2081-2111
Open Access | Times Cited: 99
Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion
Bairu Zhang, Xueming Kang, Yunhui Cheng, et al.
Food Hydrocolloids (2022) Vol. 127, pp. 107508-107508
Closed Access | Times Cited: 77
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
Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues
Christina Kendler, Arvid Duchardt, Heike P. Schuchmann, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 697-697
Open Access | Times Cited: 71
High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review
Zuoyong Zhang, Luji Zhang, Shudong He, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 4873-4908
Closed Access | Times Cited: 66
Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality
Qiongling Chen, Jinchuang Zhang, Yujie Zhang, et al.
Food Chemistry (2022) Vol. 390, pp. 133139-133139
Closed Access | Times Cited: 52
Effect of curdlan on the aggregation behavior and structure of gluten in frozen-cooked noodles during frozen storage
Ying Liang, Zi‐Lu Chen, Mei Liu, et al.
International Journal of Biological Macromolecules (2022) Vol. 205, pp. 274-282
Closed Access | Times Cited: 43
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
Transformation of high moisture extrusion on pea protein isolate in melting zone during: From the aspects of the rheological property, physicochemical attributes and modification mechanism
Dongyu Sun, Min Wu, Chengyi Zhou, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 108016-108016
Closed Access | Times Cited: 39
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
Application of lipids and their potential replacers in plant-based meat analogs
Qiongling Chen, Zhenjia Chen, Jinchuang Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 645-654
Closed Access | Times Cited: 30
Effects of glutenin/gliadin ratio and calcium ion on the structure and gelatinity of wheat gluten protein under heat induction
Min Qu, Peixiu Jiang, Ying Zhu, et al.
Food Bioscience (2024) Vol. 58, pp. 103704-103704
Closed Access | Times Cited: 11
Effect of high moisture extrusion on the structure and physicochemical properties of Tartary buckwheat protein and its in vitro digestion
Zhuo Zhang, Yu Bai, Jiawei Qiao, et al.
Food Research International (2024) Vol. 180, pp. 114065-114065
Closed Access | Times Cited: 10
Gluten protein transformations during bread processing: molecular and microstructural analysis
Tingting Hong, Dan Xu, Yamei Jin, et al.
LWT (2025), pp. 117341-117341
Open Access | Times Cited: 1
Extrusion cooking of protein-based products: potentials and challenges
Ornella Kongi Mosibo, Giovanna Ferrentino, Md Rizvi Alam, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 9, pp. 2526-2547
Closed Access | Times Cited: 50
The texture of plant protein‐based meat analogs by high moisture extrusion: A review
Xin Zhang, Yu Zhao, Xiaohui Zhao, et al.
Journal of Texture Studies (2022) Vol. 54, Iss. 3, pp. 351-364
Closed Access | Times Cited: 35
Structural change and functional improvement of wheat germ protein promoted by extrusion
Chaofan Gao, Jun‐Qiang Jia, Yi Yang, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108389-108389
Closed Access | Times Cited: 33
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
Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components
Di Zhao, Lu Huang, He Li, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2202-2202
Open Access | Times Cited: 30
Physicochemical properties of surimi gel from silver carp as affected by ultrasonically emulsified vegetable oils
Min Chen, Yudong Wang, Yuqian Tong, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 1214-1229
Open Access | Times Cited: 20
Influence of Rapeseed Oil on Extruded Plant-Based Meat Analogues: Assessing Mechanical and Rheological Properties
G.I. Saavedra Isusi, Valerie L. Pietsch, Philipp Beutler, et al.
Processes (2023) Vol. 11, Iss. 7, pp. 1871-1871
Open Access | Times Cited: 19
Amyloid-like Aggregation of Wheat Gluten and Its Components during Cooking: Mechanisms and Structural Characterization
Ying Liang, Hao Liu, Yangyi Jie, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 19, pp. 11080-11093
Closed Access | Times Cited: 6
Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten
Jing Peng, Ke‐Xue Zhu, Xiao‐Na Guo, et al.
Food Chemistry (2021) Vol. 371, pp. 131102-131102
Closed Access | Times Cited: 39
Effect of defatting and extruding treatment on the physicochemical and storage properties of quinoa (Chenopodium quinoa Wild) flour
Ruihan Huang, Kai Huang, Xiao Guan, et al.
LWT (2021) Vol. 147, pp. 111612-111612
Closed Access | Times Cited: 33
Effect of konjac glucomannan on aggregation patterns and structure of wheat gluten with different strengths
Xia Zhang, Yu Tian, Jinjin Xing, et al.
Food Chemistry (2023) Vol. 417, pp. 135902-135902
Closed Access | Times Cited: 13
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