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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:

Prospects of artificial meat: Opportunities and challenges around consumer acceptance
Lang Zhang, Yingying Hu, Iftikhar Hussain Badar, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 434-444
Closed Access | Times Cited: 101

Showing 1-25 of 101 citing articles:

Soy protein isolates: A review of their composition, aggregation, and gelation
Zheng Li, Joe M. Regenstein, Linyi Zhou, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1940-1957
Closed Access | Times Cited: 136
Application of Emulsion Gels as Fat Substitutes in Meat Products
Yuqing Ren, Lu Huang, Yinxiao Zhang, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1950-1950
Open Access | Times Cited: 91
Food protein aggregation and its application
Zongshuai Zhu, Anthony Pius Bassey, Yaqi Cao, et al.
Food Research International (2022) Vol. 160, pp. 111725-111725
Closed Access | Times Cited: 87
Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products
Xuwei Liu, Carine Le Bourvellec, Jiahao Yu, et al.
Trends in Food Science & Technology (2022) Vol. 125, pp. 12-25
Open Access | Times Cited: 83
The Future of Food
Charis M. Galanakis
Foods (2024) Vol. 13, Iss. 4, pp. 506-506
Open Access | Times Cited: 67
Recent Advances in the Processing and Manufacturing of Plant-Based Meat
Yu Wang, Wei Cai, Li Li, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 3, pp. 1276-1290
Closed Access | Times Cited: 45
Review: Will “cultured meat” transform our food system towards more sustainability?
Jean-François J.-F. Hocquette, Sghaïer Chriki, Dominique Fournier, et al.
animal (2024), pp. 101145-101145
Open Access | Times Cited: 21
Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins
Tianyu Su, Bei Le, Wei Zhang, et al.
Food Research International (2024) Vol. 186, pp. 114351-114351
Closed Access | Times Cited: 21
Market outlook for meat alternatives: Challenges, opportunities, and new developments
Vincenzina Caputo, Jiayu Sun, Aaron J. Staples, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104474-104474
Closed Access | Times Cited: 17
A taste of cell-cultured meat: a scoping review
K. Virellia To, C. C. Comer, Sean F. O’Keefe, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 16
Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques
Wei‐Jen Tang, Qin Pan, Jianfei He, et al.
Food Research International (2025) Vol. 202, pp. 115673-115673
Closed Access | Times Cited: 6
Meat Analogues in the Perspective of Recent Scientific Research: A Review
Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 105-105
Open Access | Times Cited: 99
Is “cultured meat” a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations?
Sghaïer Chriki, Marie‐Pierre Ellies‐Oury, Jean-François J.-F. Hocquette
Animal Frontiers (2022) Vol. 12, Iss. 1, pp. 35-42
Open Access | Times Cited: 58
Commercialization of cultured meat products: Current status, challenges, and strategic prospects
Yongli Ye, Jingwen Zhou, Xin Guan, et al.
Future Foods (2022) Vol. 6, pp. 100177-100177
Open Access | Times Cited: 58
Critical food and nutrition science challenges for plant-based meat alternative products
Simone M. Tyndall, Gregory R. Maloney, Martin Cole, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 3, pp. 638-653
Open Access | Times Cited: 48
Create Fat Substitute From Soybean Protein Isolate/Konjac Glucomannan: The Impact of the Protein and Polysaccharide Concentrations Formulations
Lu Huang, Yuqing Ren, He Li, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 43
Meat substitutes: current status, potential benefits, and remaining challenges
John B. Nezlek, Catherine A. Forestell
Current Opinion in Food Science (2022) Vol. 47, pp. 100890-100890
Closed Access | Times Cited: 42
Plant-based meat analogue of soy proteins by the multi-strain solid-state mixing fermentation
Mingjuan Ou, Jiamiao Lou, Lifeng Lao, et al.
Food Chemistry (2023) Vol. 414, pp. 135671-135671
Closed Access | Times Cited: 30
Economical production of Pichia pastoris single cell protein from methanol at industrial pilot scale
Meng Jiao, Shufan Liu, Le Gao, et al.
Microbial Cell Factories (2023) Vol. 22, Iss. 1
Open Access | Times Cited: 29
Cell culture medium cycling in cultured meat: Key factors and potential strategies
Ming–Hsuan Yang, Qiong Wang, Yuyan Zhu, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 564-576
Closed Access | Times Cited: 28
Generation of three-dimensional meat-like tissue from stable pig epiblast stem cells
Gaoxiang Zhu, Dengfeng Gao, Linzi Li, et al.
Nature Communications (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 27
Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics
Yuqing Ren, Lai Wei, Jun Hao Yoong, et al.
Food Chemistry (2023) Vol. 434, pp. 137450-137450
Closed Access | Times Cited: 24
Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage
Malsha Dinali, Rumesh Liyanage, Mayumi Silva, et al.
Food Reviews International (2024) Vol. 40, Iss. 9, pp. 2940-2968
Open Access | Times Cited: 15
Perspectives on cultured meat in countries with economies dependent on animal production: A review of potential challenges and opportunities
Bruno Dutra da Silva, Carlos Adam Conté-Júnior
Trends in Food Science & Technology (2024) Vol. 149, pp. 104551-104551
Closed Access | Times Cited: 12
Scaffolding fundamentals and recent advances in sustainable scaffolding techniques for cultured meat development
A.M.M. Nurul Alam, Chan-Jin Kim, So-Hee Kim, et al.
Food Research International (2024) Vol. 189, pp. 114549-114549
Open Access | Times Cited: 12
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