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:
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
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
Showing 1-25 of 45 citing articles:
Seaweeds-derived proteins and peptides: preparation, virtual screening, health-promoting effects, and industry applications
Lu Wang, Lang Wang, Xiaoze Liu, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-28
Closed Access | Times Cited: 2
Lu Wang, Lang Wang, Xiaoze Liu, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-28
Closed Access | Times Cited: 2
Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits
Ahmed K. Rashwan, Ahmed I. Osman, Asem Mahmoud Abdelshafy, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 4, pp. 667-694
Open Access | Times Cited: 26
Ahmed K. Rashwan, Ahmed I. Osman, Asem Mahmoud Abdelshafy, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 4, pp. 667-694
Open Access | Times Cited: 26
Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 11
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 11
Are plant-based meat analogues fulfilling their potentials? An Australian perspective
Owen Miller, Christopher J. Scarlett, Benu Adhikari, et al.
Future Foods (2024) Vol. 9, pp. 100305-100305
Open Access | Times Cited: 10
Owen Miller, Christopher J. Scarlett, Benu Adhikari, et al.
Future Foods (2024) Vol. 9, pp. 100305-100305
Open Access | Times Cited: 10
Tenderness in meat and meat alternatives: Structural and processing fundamentals
Hexiang Xie, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Hexiang Xie, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Forging Prawn and Salmon Flavours with Non-Animal-Based Ingredients
Jiaqiang Luo, Damian Frank, Jayashree Arcot
Foods (2025) Vol. 14, Iss. 5, pp. 820-820
Open Access | Times Cited: 1
Jiaqiang Luo, Damian Frank, Jayashree Arcot
Foods (2025) Vol. 14, Iss. 5, pp. 820-820
Open Access | Times Cited: 1
Impact of dispersion conditions and coacervation on fibril formation in gellan gum-potato protein mixtures
Xiaoyan Hu, Hualu Zhou, David Julian McClements
Food Hydrocolloids (2023) Vol. 145, pp. 109153-109153
Open Access | Times Cited: 19
Xiaoyan Hu, Hualu Zhou, David Julian McClements
Food Hydrocolloids (2023) Vol. 145, pp. 109153-109153
Open Access | Times Cited: 19
Meat and meat alternatives: where is the gap in scientific knowledge and technology?
Youling L. Xiong
Italian Journal of Animal Science (2023) Vol. 22, Iss. 1, pp. 482-496
Open Access | Times Cited: 18
Youling L. Xiong
Italian Journal of Animal Science (2023) Vol. 22, Iss. 1, pp. 482-496
Open Access | Times Cited: 18
Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota
Fatemeh Ashkar, Jianping Wu
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 23, pp. 8685-8698
Closed Access | Times Cited: 18
Fatemeh Ashkar, Jianping Wu
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 23, pp. 8685-8698
Closed Access | Times Cited: 18
Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects
Jialing Yu, Liyuan Wang, Zhaowei Zhang
Foods (2023) Vol. 12, Iss. 22, pp. 4180-4180
Open Access | Times Cited: 18
Jialing Yu, Liyuan Wang, Zhaowei Zhang
Foods (2023) Vol. 12, Iss. 22, pp. 4180-4180
Open Access | Times Cited: 18
Control of plant-based biopolymer composite gel texture: Combining potato proteins with different high acyl-low acyl gellan gum ratios
Jaekun Ryu, David Julian McClements
Food Hydrocolloids (2023) Vol. 149, pp. 109636-109636
Closed Access | Times Cited: 17
Jaekun Ryu, David Julian McClements
Food Hydrocolloids (2023) Vol. 149, pp. 109636-109636
Closed Access | Times Cited: 17
Alternative Proteins; A Path to Sustainable Diets and Environment
Shima Jafarzadeh, Zeinab Qazanfarzadeh, Mahsa Majzoobi, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100882-100882
Open Access | Times Cited: 7
Shima Jafarzadeh, Zeinab Qazanfarzadeh, Mahsa Majzoobi, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100882-100882
Open Access | Times Cited: 7
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
Soft matter physics approaches for creating plant-based meat analogs
David Julian McClements
Current Opinion in Food Science (2023) Vol. 55, pp. 101120-101120
Closed Access | Times Cited: 12
David Julian McClements
Current Opinion in Food Science (2023) Vol. 55, pp. 101120-101120
Closed Access | Times Cited: 12
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
David Julian McClements
ACS Sustainable Resource Management (2024) Vol. 1, Iss. 8, pp. 1639-1671
Closed Access | Times Cited: 4
Enhancing Meat Analog Texture Using Wet‐Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole‐Muscle Meat
Rita Chuang, Arin Naidu, Josephine Galipon
Journal of Texture Studies (2025) Vol. 56, Iss. 1
Open Access
Rita Chuang, Arin Naidu, Josephine Galipon
Journal of Texture Studies (2025) Vol. 56, Iss. 1
Open Access
Resilient foods for preventing global famine: a review of food supply interventions for global catastrophic food shocks including nuclear winter and infrastructure collapse
Juan B. García Martínez, Jeffray Behr, Joshua M. Pearce, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-27
Open Access
Juan B. García Martínez, Jeffray Behr, Joshua M. Pearce, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-27
Open Access
Analysis on the ice growth in 3D-printed meat during freezing process
Guoliang Jia, Wenli Luan, Yimeng Chen, et al.
LWT (2025), pp. 117549-117549
Open Access
Guoliang Jia, Wenli Luan, Yimeng Chen, et al.
LWT (2025), pp. 117549-117549
Open Access
Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods
Yong Guo, Jiacheng Wang, Lianxin Du, et al.
Gels (2025) Vol. 11, Iss. 3, pp. 155-155
Open Access
Yong Guo, Jiacheng Wang, Lianxin Du, et al.
Gels (2025) Vol. 11, Iss. 3, pp. 155-155
Open Access
Preparation of Soy Protein-Based Meat Analogs by Freeze Alignment Technique: Experimental and Modeling of Ice Crystal Size Control
Ratchanon Chantanuson, Mayu Miyake, Shinsuke Nagamine, et al.
(2025)
Closed Access
Ratchanon Chantanuson, Mayu Miyake, Shinsuke Nagamine, et al.
(2025)
Closed Access
Counterfeiting in Protein Supplement: Spectroscopic and Chromatographic Analysis
Beyza Nur Topal, Sena Çağlar Andaç
Critical Reviews in Analytical Chemistry (2025), pp. 1-13
Closed Access
Beyza Nur Topal, Sena Çağlar Andaç
Critical Reviews in Analytical Chemistry (2025), pp. 1-13
Closed Access
Techno-economic assessment of plant-based meat analogue produced by the freeze alignment technique
Teeraya Jarunglumlert, Ratchanon Chantanuson, R. Hayashi, et al.
Future Foods (2023) Vol. 8, pp. 100269-100269
Open Access | Times Cited: 10
Teeraya Jarunglumlert, Ratchanon Chantanuson, R. Hayashi, et al.
Future Foods (2023) Vol. 8, pp. 100269-100269
Open Access | Times Cited: 10
The study of numerical simulation and texture of soybean protein based on high moisture extrusion with different screw elements
Dashu Li, Tianqi Zhang, Fei Gao, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103560-103560
Closed Access | Times Cited: 3
Dashu Li, Tianqi Zhang, Fei Gao, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103560-103560
Closed Access | Times Cited: 3
Global research landscape and trends of plant-based meat analogs: a bibliometric analysis
Yunting Xie, Linlin Cai, Guanghong Zhou, et al.
Food Materials Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 3
Yunting Xie, Linlin Cai, Guanghong Zhou, et al.
Food Materials Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 3
Plant-Based Meat Analogues and Consumer Interest in 3D-Printed Products: A Mini-Review
Owen Miller, Christopher J. Scarlett, Taiwo O. Akanbi
Foods (2024) Vol. 13, Iss. 15, pp. 2314-2314
Open Access | Times Cited: 3
Owen Miller, Christopher J. Scarlett, Taiwo O. Akanbi
Foods (2024) Vol. 13, Iss. 15, pp. 2314-2314
Open Access | Times Cited: 3
