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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:

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

Showing 1-25 of 66 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
Advancements in plant based meat analogs enhancing sensory and nutritional attributes
Jiwon Jang, Dong‐Woo Lee
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 18
Mechanism of high-moisture extruded protein fibrous structure formation based on the interactions among pea protein, amylopectin, and stearic acid
Qiongling Chen, Jinchuang Zhang, Haodong Liu, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108254-108254
Open Access | Times Cited: 45
The flavor of faba bean ingredients and extrudates: Chemical and sensory properties
Fabio Tuccillo, Katja Kantanen, Yaqin Wang, et al.
Food Research International (2022) Vol. 162, pp. 112036-112036
Open Access | Times Cited: 43
Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties
Zhijie Huang, Yuanyuan Qu, Xiaohan Hua, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125862-125862
Closed Access | Times Cited: 39
Impact of interactions between soy and pea proteins on quality characteristics of high-moisture meat analogues prepared via extrusion cooking process
Jung-Soo Lee, Sohyeon Kim, You Jeong Jeong, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108567-108567
Closed Access | Times Cited: 30
Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing
Lingyu Yang, Tianyu Zhang, He Li, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 923-923
Open Access | Times Cited: 24
Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges
Muhammed Shijas Vallikkadan, Logesh Dhanapal, Sayantani Dutta, et al.
Food Engineering Reviews (2023) Vol. 15, Iss. 2, pp. 329-359
Closed Access | Times Cited: 23
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
In situ studies of plant-based meat analog texturization
Tong Guan, Corina Sägesser, Roman Villiger, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110215-110215
Open Access | Times Cited: 12
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
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
Effective Use of Plant Proteins for the Development of “New” Foods
Hiroyuki Yano, Wei Fu
Foods (2022) Vol. 11, Iss. 9, pp. 1185-1185
Open Access | Times Cited: 29
Food extrusion: An advanced process for innovation and novel product development
Andriana Ε. Lazou
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 14, pp. 4532-4560
Closed Access | Times Cited: 29
New insights into tailoring physicochemical and techno-functional properties of plant proteins using conventional and emerging technologies
Atul Dhiman, Kavita Thakur, Vijaya Parmar, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3845-3873
Closed 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
Mechanism of l-cysteine-induced fibrous structural changes of soybean protein at different high-moisture extrusion zones
Yang Gao, Wentao Lian, Haojia Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131621-131621
Closed Access | Times Cited: 8
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
A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects
Husnain Raza, Hui Xu, Qian Zhou, et al.
Food & Function (2023) Vol. 14, Iss. 18, pp. 8071-8100
Closed Access | Times Cited: 16
High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure
Fengqiujie Wang, Yang Gao, Xuelian Gu, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 15
Effects of soluble aggregates sizes on rheological properties of soybean protein isolate under high temperature
Liwei Fu, Zhaojun Wang, Zhiyong He, et al.
LWT (2023) Vol. 182, pp. 114793-114793
Open Access | Times Cited: 14
Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties
Cátia Saldanha do Carmo, Anne Rieder, Paula Varela, et al.
Future Foods (2023) Vol. 7, pp. 100228-100228
Open Access | Times Cited: 13
Effect of Whole Tomato Powder or Tomato Peel Powder Incorporation on the Color, Nutritional, and Textural Properties of Extruded High Moisture Meat Analogues
Xiaoyu Lyu, Danyang Ying, Pangzhen Zhang, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 1, pp. 231-244
Open Access | Times Cited: 13
Near-infrared spectroscopy to quantify overall thermal process intensity during high-moisture extrusion of soy protein concentrate
Nienke Köllmann, Rozemarijn Vringer, Puneet Mishra, et al.
Food Research International (2024) Vol. 186, pp. 114320-114320
Open Access | Times Cited: 5
Application of a shear cell for the simulation of extrusion to test the structurability of raw materials
Corina Sägesser, Thomas Mair, Andre Braun, et al.
Food Hydrocolloids (2024), pp. 110736-110736
Open Access | Times Cited: 5
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