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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:

Characterization and Cellular Uptake of Peptides Derived from In Vitro Digestion of Meat Analogues Produced by a Sustainable Extrusion Process
Da Chen, Diana Rocha-Mendoza, Shengyue Shan, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 26, pp. 8124-8133
Closed Access | Times Cited: 20

Showing 20 citing articles:

Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3531-3559
Closed Access | Times Cited: 37
Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector
Akriti Taneja, Ruchi Sharma, Shreya Khetrapal, et al.
Metabolites (2023) Vol. 13, Iss. 5, pp. 624-624
Open Access | Times Cited: 24
Effect of polyphenols on the rheology, microstructure and in vitro digestion of pea protein gels at various pH
Da Chen, S. H. Stone, Ján Ilavský, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109827-109827
Closed Access | Times Cited: 14
Protein combined with certain dietary fibers increases butyrate production in gut microbiota fermentation
R. E. Jackson, Tianming Yao, Nuseybe Bulut, et al.
Food & Function (2024) Vol. 15, Iss. 6, pp. 3186-3198
Open Access | Times Cited: 10
Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts
Yunting Xie, Linlin Cai, Guanghong Zhou, et al.
Food Research International (2024) Vol. 187, pp. 114460-114460
Closed Access | Times Cited: 6
Insights into protein digestion in plant-based meat analogs
Shengyue Shan, Chong Teng, Da Chen, et al.
Current Opinion in Food Science (2023) Vol. 52, pp. 101043-101043
Closed Access | Times Cited: 13
Designing a More Sustainable and Environmentally Friendly Food Supply: A Roadmap for Future Food and Agricultural Research
David Julian McClements
ACS Sustainable Resource Management (2024) Vol. 1, Iss. 8, pp. 1639-1671
Closed Access | Times Cited: 4
Soy protein, zein, and rice starch for the development of improved plant protein-based products by high-moisture extrusion
Guido Rolandelli, Oguz K. Ozturk, Ana Maria Velasquez Giraldo, et al.
Food Research International (2025) Vol. 202, pp. 115709-115709
Closed Access
High-moisture extrusion enhances soy protein quality based on in vitro protein digestibility and amino acid scores
Jolien de Boer, Edoardo Capuano, Jannigje G. Kers, et al.
Food Research International (2025), pp. 116353-116353
Open Access
Textural improvement of pea protein-based high-moisture extrudates with corn zein and rice starch
Guido Rolandelli, Oguz K. Ozturk, Ana Maria Velasquez Giraldo, et al.
International Journal of Biological Macromolecules (2024), pp. 135960-135960
Closed Access | Times Cited: 3
Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat
Haodong Liu, Jinchuang Zhang, Qiongling Chen, et al.
Gels (2023) Vol. 9, Iss. 6, pp. 461-461
Open Access | Times Cited: 8
Different influences of dietary fiber from various sources on the in vitro digestibility of casein as uncovered by the study of protein-dietary fiber interactions
Hanfei Ye, Wenwen Yu
Food Research International (2023) Vol. 176, pp. 113845-113845
Closed Access | Times Cited: 7
Plant-based proteins: advances in their sources, digestive profiles in vitro and potential health benefits
Mengzhuo Li, Liang Zou, Lizhen Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-21
Closed Access | Times Cited: 2
Peptidomics Study of Plant-Based Meat Analogs as a Source of Bioactive Peptides
Shuguang Wang, Mouming Zhao, Hongbing Fan, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1061-1061
Open Access | Times Cited: 5
In vitro Digestibility and Gastrointestinal Fate of Plant-based Chicken Analogs Prepared Using a Soft Matter Physics Approach
Jaekun Ryu, Hualu Zhou, David Julian McClements
Food Biophysics (2023) Vol. 19, Iss. 1, pp. 109-119
Closed Access | Times Cited: 5
Exploring sustenance: cereal legume combinations for vegan meat development
K Vignesh, Dev Kumar Yadav, D. D. Wadikar, et al.
Sustainable Food Technology (2023) Vol. 2, Iss. 1, pp. 32-47
Open Access | Times Cited: 4
Gastrointestinal fate of proteins from commercial plant–based meat analogs: Silent passage through the stomach, oxidative stress in intestine, and gut dysbiosis in Wistar rats
Guadalupe Sánchez-Terrón, Remigio Martínez, Maria Teresa de Alvarenga Freire, et al.
Journal of Food Science (2024)
Open Access | Times Cited: 1
In vitro simulated digestion and Caco-2 cell absorption to explore potential of soy protein isolates as whey protein substitutes in canine and feline food
Songjun Wang, Tong Liu, Hengyan Wang, et al.
Veterinary Research Communications (2024) Vol. 49, Iss. 1
Closed Access | Times Cited: 1
Novel plant-based meat alternatives: Implications and opportunities for consumer nutrition and health
Yaqin Wang, Ching Jian
Advances in food and nutrition research (2023), pp. 241-274
Closed Access | Times Cited: 3
Approaches to Assess the Functionality of Meat Products Made from the Incorporation of Vegetable By-Products: A Review
Nill Campos-González, Julián Andrés Gómez‐Salazar, Abel Cerón‐García, et al.
Food Reviews International (2023) Vol. 40, Iss. 6, pp. 1678-1702
Closed Access | Times Cited: 1
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