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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:

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

Showing 1-25 of 30 citing articles:

Properties of texturized protein and performance of different protein sources in the extrusion process: A review
Tianyu Zhang, Shengjuan Yu, Yihao Pan, et al.
Food Research International (2023) Vol. 174, pp. 113588-113588
Closed Access | Times Cited: 40
Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs
Taha Mehany, Shahida Anusha Siddiqui, Babatunde Olawoye, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7237-7267
Closed Access | Times Cited: 28
Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives
Diana Bogueva, David Julian McClements
Sustainability (2023) Vol. 15, Iss. 19, pp. 14336-14336
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
Mimicking Wagyu beef fat in cultured meat: Progress in edible bovine adipose tissue production with controllable fatty acid composition
Fiona Louis, Mai Furuhashi, Haruka Yoshinuma, et al.
Materials Today Bio (2023) Vol. 21, pp. 100720-100720
Open Access | Times Cited: 20
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
Mulberry (Morus alba L.) leaf powder modified the processing of meat alternatives: Principal component analysis from apparent properties to chemical bonds
Zhi-Ang Zhang, Xiao‐Meng Xun, Richard Ansah Herman, et al.
Food Chemistry (2024) Vol. 450, pp. 139318-139318
Closed Access | Times Cited: 6
Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives
Aleksandra Marczak, Ana C. Mendes
Foods (2024) Vol. 13, Iss. 12, pp. 1952-1952
Open Access | Times Cited: 6
From Farms to Labs: The New Trend of Sustainable Meat Alternatives
Abdul Samad, So-Hee Kim, Chan‐Jin Kim, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 13-30
Open Access | Times Cited: 6
State of the art, challenges, and future prospects for the multi-material 3D printing of plant-based meat
Elise Caron, Davy Van de Walle, Koen Dewettinck, et al.
Food Research International (2024) Vol. 192, pp. 114712-114712
Closed Access | Times Cited: 5
A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients
Allah Bakhsh, Juhee Park, Kei Anne Baritugo, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 11
Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose
Ying Chen, Dongming Lan, Weifei Wang, et al.
Food Chemistry (2023) Vol. 428, pp. 136754-136754
Closed Access | Times Cited: 11
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
Future Trends in Plant-based Meat: Consumer Perception, Market Growth and Health Benefits
Janifer Raj Xavier, Sahana Hevlin S, Dimple Vats, et al.
Future Foods (2025), pp. 100551-100551
Open Access
Plant-based meat alternatives: Advancements in ingredients, processing, consumer perception, and future directions
Liangwan Chen, Xuan Lin, Yiji Xia
Journal of Future Foods (2025)
Open Access
Improvement of soybean protein isolate/konjac glucomannan-seaweed polysaccharide-based connective tissue simulants: effects of pH and water mobility on gel structure and gelling mechanism
Shuqi Liu, Luyao Sun, Xinnan Ye, et al.
International Journal of Biological Macromolecules (2025) Vol. 310, pp. 143208-143208
Closed Access
Transforming oilseed blends: the impact of low-moisture extrusion on antinutritional factors, protein structure, and nutritional value
Ruixian Han, R.M. McDowell, Stephen J. Gaunt, et al.
Food Chemistry (2025) Vol. 484, pp. 144417-144417
Open Access
Effect of palm oil content and melting point on the freeze-thaw stability of fat substitutes
Di Zhao, Shuqi Liu, He Li, et al.
LWT (2023) Vol. 188, pp. 115452-115452
Open Access | Times Cited: 10
Effect of cooking methods and polysaccharide addition on the cooking performance of cubic fat substitutes
Lu Huang, Shuqi Liu, Yong Wang, et al.
LWT (2023) Vol. 181, pp. 114741-114741
Open Access | Times Cited: 9
Effect of dry heat treatment of soy protein powder on aligned structure formation in soy protein-based food gels during freezing
Ratchanon Chantanuson, Shinsuke Nagamine, Takashi Kobayashi, et al.
Journal of Food Engineering (2023) Vol. 363, pp. 111779-111779
Open Access | Times Cited: 5
Characterization of flours from some underutilized carbohydrate sources of Thailand for potential food applications
Saranchanok Wonglek, Chuchat Jaikaew, Yukiharu Ogawa, et al.
LWT (2024) Vol. 199, pp. 116079-116079
Open Access | Times Cited: 1
Culinary science and skills of plant-based meat alternatives
Yixiao Huang, Fidele Benimana, Anand Mohan
Elsevier eBooks (2024), pp. 395-416
Closed Access | Times Cited: 1
Research progress on plant‐based glue in meat substitutes: main components, formation mechanisms, challenges, and development
Luyao Sun, Shuqi Liu, Xinnan Ye, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8656-8667
Closed Access | Times Cited: 1
Plant-based seafood alternatives: Current insights on the nutrition, protein-flavour interactions, and the processing of these foods.
Enoch Enorkplim Abotsi, Yashodha Panagodage, Marcia English
Current Research in Food Science (2024) Vol. 9, pp. 100860-100860
Open Access | Times Cited: 1
Investigation of transglutaminase incubated condition on crosslink and rheological properties of soy protein isolate, and their effects in plant-based patty application
Sunsanee Udomrati, Thidarat Pantoa, Waraporn Sorndech, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access | Times Cited: 1
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