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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:

The Interactions of Soy Protein and Wheat Gluten for the Development of Meat-like Fibrous Structure
Yu Peng, Dandan Zhao, Mo Li, et al.
Molecules (2023) Vol. 28, Iss. 21, pp. 7431-7431
Open Access | Times Cited: 11

Showing 11 citing articles:

Soy protein-based protein composite system: gelation, application, and challenges—a review
Yizhen Wang, Shuang Zhang, Zheng Li
European Food Research and Technology (2025)
Closed Access | Times Cited: 1
Understanding the effect of aggregation temperature on molecular interactions in zein gels to tailor the matrix for plant-based cheese alternatives
Anna-Lena Wahl, Lisa Beyer, Jörg Hinrichs
Food Hydrocolloids (2025), pp. 111169-111169
Open Access | Times Cited: 1
Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality
Nurul Shaeera Sulaiman, Mohd Dona Bin Sintang, Nurul Huda, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 4
Transforming plant proteins into plant-based meat alternatives: challenges and future scope
Priyanka Prajapati, Meenakshi Garg, Neha Singh, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3423-3443
Closed Access | Times Cited: 4
Biopolymers
Phillip Choi, Alfred Rudin
Elsevier eBooks (2025), pp. 487-500
Closed Access
Plant-Based Alternatives to Meat Products
Claire D. Munialo, Vahid Baeghbali, Parag Acharya
Foods (2025) Vol. 14, Iss. 8, pp. 1396-1396
Open Access
Changes in starch and protein organization with positive impact on the quality of extruded Andean corn-pasta
María Alejandra Giménez, Ileana de los Angeles Gremasqui, Cristina N. Segundo, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Digestion behavior of plant-based meat analogs with anisotropic fibrous structure in a semi-dynamic gastric digestion system
Jiafeng Chen, Kaiyun Wu, Wen Guo, et al.
Food Research International (2024) Vol. 190, pp. 114631-114631
Closed Access | Times Cited: 3
Impact of Lycium barbarum Polysaccharides on Wheat Dough Quality and Hydration Dynamics
Majida Al‐Wraikat, Mohamed Aamer Abubaker, Linqiang Li, et al.
LWT (2024), pp. 116753-116753
Open Access | Times Cited: 1
Influence of Polysaccharides Isolated from Lycium Barbarum L. Leaves on the Hydration Dynamics of Wheat Dough
Majida Al‐Wraikat
(2024)
Closed Access
Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating
Chonnikarn Srikanlaya, Nantawan Therdthai
Foods (2024) Vol. 13, Iss. 17, pp. 2697-2697
Open Access
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