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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:

Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues
Christina Kendler, Arvid Duchardt, Heike P. Schuchmann, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 697-697
Open Access | Times Cited: 71

Showing 1-25 of 71 citing articles:

High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect
Jinchuang Zhang, Qiongling Chen, David L. Kaplan, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 202-216
Closed Access | Times Cited: 113
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization
Eva‐Maria Schmid, Asgar Farahnaky, Benu Adhikari, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4573-4609
Closed Access | Times Cited: 110
Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review
Izalin Zahari, Karolina Östbring, Jeanette Purhagen, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2870-2870
Open Access | Times Cited: 80
Hypotheses concerning structuring of extruded meat analogs
R.G.M. van der Sman, Atze Jan van der Goot
Current Research in Food Science (2023) Vol. 6, pp. 100510-100510
Open Access | Times Cited: 57
Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue
Patrick Wittek, Felix Ellwanger, Heike P. Schuchmann, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1753-1753
Open Access | Times Cited: 76
Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties
Patrick Wittek, Heike P. Schuchmann, M. Azad Emin
Foods (2021) Vol. 10, Iss. 7, pp. 1509-1509
Open Access | Times Cited: 66
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
Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland
Antti Knaapila, Fabienne Michel, Kirsi Jouppila, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 456-456
Open Access | Times Cited: 52
Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality
Qiongling Chen, Jinchuang Zhang, Yujie Zhang, et al.
Food Chemistry (2022) Vol. 390, pp. 133139-133139
Closed Access | Times Cited: 52
Application of lipids and their potential replacers in plant-based meat analogs
Qiongling Chen, Zhenjia Chen, Jinchuang Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 645-654
Closed Access | Times Cited: 30
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking
Davide De Angelis, Christina Opaluwa, Antonella Pasqualone, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100552-100552
Open Access | Times Cited: 26
Next-Generation Plant-Based Foods: Challenges and Opportunities
David Julian McClements, Lutz Großmann
Annual Review of Food Science and Technology (2023) Vol. 15, Iss. 1, pp. 79-101
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
Advancements in texturization processes for the development of plant-based meat analogs: a review
Davide De Angelis, Atze Jan van der Goot, Antonella Pasqualone, et al.
Current Opinion in Food Science (2024) Vol. 58, pp. 101192-101192
Open Access | Times Cited: 15
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
A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products
Kaiser Younis, Alweera Ashfaq, Alisha Ahmad, et al.
Journal of Texture Studies (2022) Vol. 54, Iss. 3, pp. 365-382
Closed Access | Times Cited: 38
Production of Plant-Based Seafood: Scallop Analogs Formed by Enzymatic Gelation of Pea Protein-Pectin Mixtures
Zhiyun Zhang, Kanon Kobata, Hung Quoc Pham, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 851-851
Open Access | Times Cited: 37
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
Effect of l-cysteine and l-ascorbic acid addition on properties of meat analogues
Somayeh Taghian Dinani, Jeroen Philip van der Harst, Remko M. Boom, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108059-108059
Open Access | Times Cited: 34
Structural characteristics of high-moisture extrudates with oil-in-water emulsions
Hong Wang, Longteng Zhang, Tomasz Pawel Czaja, et al.
Food Research International (2022) Vol. 158, pp. 111554-111554
Closed Access | Times Cited: 33
Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing
Qiongling Chen, Jinchuang Zhang, Yujie Zhang, et al.
Food Chemistry (2022) Vol. 404, pp. 134176-134176
Closed Access | Times Cited: 32
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
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
Influence of Rapeseed Oil on Extruded Plant-Based Meat Analogues: Assessing Mechanical and Rheological Properties
G.I. Saavedra Isusi, Valerie L. Pietsch, Philipp Beutler, et al.
Processes (2023) Vol. 11, Iss. 7, pp. 1871-1871
Open Access | Times Cited: 19
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
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