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:
Effects of lysine on the physiochemical properties of plant-protein high-moisture extrudates
Huihui Dai, Hongzhou An, Yuxiang Ma, et al.
LWT (2022) Vol. 173, pp. 114410-114410
Open Access | Times Cited: 16
Huihui Dai, Hongzhou An, Yuxiang Ma, et al.
LWT (2022) Vol. 173, pp. 114410-114410
Open Access | Times Cited: 16
Showing 16 citing articles:
Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends
Hyun Woo Choi, Minji Choi, Chaerin Ryoo, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109870-109870
Closed Access | Times Cited: 18
Hyun Woo Choi, Minji Choi, Chaerin Ryoo, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109870-109870
Closed Access | Times Cited: 18
Enhancing cooking and eating quality of semi-dried brown rice noodles through Lactobacillus fermentation and moderate lysine addition
Lijuan Luo, Gangping Xiong, Qing K. Wang, et al.
Food Chemistry X (2025) Vol. 26, pp. 102327-102327
Open Access | Times Cited: 1
Lijuan Luo, Gangping Xiong, Qing K. Wang, et al.
Food Chemistry X (2025) Vol. 26, pp. 102327-102327
Open Access | Times Cited: 1
High-moisture texturization of Antarctic krill (Euphausia superba) meat-based hybrid protein: The synergistic effect of wheat gluten and pea protein
Zhantao Yu, Jing Yu, Lei Wang, et al.
Food Chemistry (2025), pp. 143882-143882
Closed Access | Times Cited: 1
Zhantao Yu, Jing Yu, Lei Wang, et al.
Food Chemistry (2025), pp. 143882-143882
Closed Access | Times Cited: 1
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
Xiaoshuai Yu, Haiguan Wang, Yuan Yuan, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126350-126350
Closed Access | Times Cited: 17
Effect of different acidic or alkaline environments on structural characteristics, functional and physicochemical properties of lentinus edodes protein
Shu‐Jing Bing, Yingqiu Li, Gui‐Jin Sun, et al.
Process Biochemistry (2023) Vol. 130, pp. 15-25
Closed Access | Times Cited: 14
Shu‐Jing Bing, Yingqiu Li, Gui‐Jin Sun, et al.
Process Biochemistry (2023) Vol. 130, pp. 15-25
Closed Access | Times Cited: 14
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
Xin Zhang, Ao Shen, Zhaonan Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140458-140458
Closed Access | Times Cited: 5
Binding and distribution regularity of water molecules in high-moisture textured Antarctic krill (Euphausia superba) meat
Songgang Xia, Jian Song, Chengxin Ma, et al.
Food Chemistry (2024) Vol. 462, pp. 141028-141028
Closed Access | Times Cited: 4
Songgang Xia, Jian Song, Chengxin Ma, et al.
Food Chemistry (2024) Vol. 462, pp. 141028-141028
Closed Access | Times Cited: 4
High-Moisture Texturization of Antarctic Krill (Euphausia Superba) Meat-Based Hybrid Protein: The Synergistic Effect of Wheat Gluten and Pea Protein
Zhantao Yu, Jing Yu, Lei Wang, et al.
(2025)
Closed Access
Zhantao Yu, Jing Yu, Lei Wang, et al.
(2025)
Closed Access
Modified starch on quality of low moisture extruded soybean protein‐wheat gluten
Tian Zhang, Yuyang Huang, Linlin Liu, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Tian Zhang, Yuyang Huang, Linlin Liu, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Effects of Different Soybean and Coconut Oil Additions on the Physicochemical and Sensory Properties of Soy Protein–Wheat Protein Mixture Subjected to High-Moisture Extrusion
Wentao Zhang, Bowen Hui, Xuejie Li, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2263-2263
Open Access | Times Cited: 3
Wentao Zhang, Bowen Hui, Xuejie Li, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2263-2263
Open Access | Times Cited: 3
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
Caroline Bondu, Florian Gimeno, Philippe Evon, et al.
Food Research International (2024) Vol. 197, pp. 115147-115147
Closed Access | Times Cited: 2
Enhancement of structural properties of 3D-printed plant-based meat analogs by TGase/laccase
Zhi Cheng, Yue Qiu, Ishtiaq Ahmad, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112352-112352
Closed Access | Times Cited: 2
Zhi Cheng, Yue Qiu, Ishtiaq Ahmad, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112352-112352
Closed Access | Times Cited: 2
Structure, functional and physicochemical properties of lotus seed protein under different pH environments
Xin Zhong, Yingqiu Li, Gui‐Jin Sun, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7335-7346
Closed Access | Times Cited: 1
Xin Zhong, Yingqiu Li, Gui‐Jin Sun, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7335-7346
Closed Access | Times Cited: 1
Gel‐forming properties of Bambara groundnut globulin and protein subfractions: structural and rheological characterisation
Opeyemi O. Alabi, Eric O. Amonsou
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 5143-5154
Open Access | Times Cited: 1
Opeyemi O. Alabi, Eric O. Amonsou
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 5143-5154
Open Access | Times Cited: 1
Low-moisture extruded mung bean protein isolate and wheat gluten: structure, techno-functional characteristics and establishment of rehydration kinetics of the products
Ruqi Guo, Bingyu Sun, Ying Zhu, et al.
LWT (2024), pp. 116844-116844
Open Access | Times Cited: 1
Ruqi Guo, Bingyu Sun, Ying Zhu, et al.
LWT (2024), pp. 116844-116844
Open Access | Times Cited: 1
Research progress on non covalent interaction dissolution characterization of insoluble wheat protein based on swelling
Zhen Fan, Ziyan Dong, Bo Zhang, et al.
International Journal of Biological Macromolecules (2024), pp. 138154-138154
Closed Access
Zhen Fan, Ziyan Dong, Bo Zhang, et al.
International Journal of Biological Macromolecules (2024), pp. 138154-138154
Closed Access
