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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:

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

Showing 19 citing articles:

The influence of milk fat content on the extrusion of rennet casein emulsion gels
Mikkel Lorenzen, Adrian Tica, Søren K. Lillevang, et al.
Food Hydrocolloids (2025), pp. 111109-111109
Open Access | Times Cited: 2
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
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
Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial properties
Xiaoyan Hu, Xiaoke Xiang, Qian Ju, et al.
Food Research International (2024) Vol. 191, pp. 114734-114734
Closed Access | Times Cited: 4
Effects of High-pressure, Sous-vide Cooking and Commercial Freezing on the Physicochemical Properties of Moisture-enhanced Restructured Pork
Yohan Yoon, Mi-Yeon Lee, Sang-Yoon Lee, et al.
Food Science of Animal Resources (2025)
Open Access
Impact of soy/pea protein isolate–oil interactions on the physicochemical and structural properties of high-moisture texturized proteins under different oil concentrations
Ji-Yeun Lee, Hyun Woo Choi, Myeongsu Jo, et al.
International Journal of Biological Macromolecules (2025), pp. 140026-140026
Closed Access
Thermo-responsive droplet-droplet interactions in high internal phase emulsions: A strategy for adipose tissue substitution
Valentin Christoph, Denisse Bender, Wenjie Xia, et al.
Food Hydrocolloids (2025), pp. 111298-111298
Open Access
Finite element analysis as a promising approach for texture development of plant-based meat analogs
Jingnan Zhang, Heng Zhu
Physics of Fluids (2025) Vol. 37, Iss. 3
Open Access
Formulation of High Internal Phase Pickering Emulsions Stabilized by Pomelo Peel-Derived Cellulose Nanofibrils and Pea Protein Isolate as Pork Fat Substitutes in Meat Patties
Jianbiao Gao, Wenxin Dai, Yu Wang, et al.
ACS Food Science & Technology (2025)
Open Access
Production of Vitamin D3-Fortified Plant-Based Meat Analogs Through High-Moisture Extrusion
Lorena Silva Pinho, Ramon Peres Brexó, Tatielly de Jesus Costa, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1500-1500
Open Access
Effect of oil on the rheological properties and reaction behavior of highly concentrated wheat gluten under conditions relevant to high moisture extrusion
Christina Opaluwa, Sarah Deskovski, Heike P. Schuchmann, et al.
Future Foods (2024) Vol. 9, pp. 100307-100307
Open Access | Times Cited: 3
Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types
Felix Ellwanger, Melanie Fuhrmann, Heike P. Schuchmann, et al.
Gels (2024) Vol. 10, Iss. 3, pp. 173-173
Open Access | Times Cited: 3
Market Status of Meat Analogs and Their Impact on Livestock Industries
Da Young Lee, Colin Venter, Yeongwoo Choi, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 6, pp. 1213-1251
Open Access | Times Cited: 2
Mimicking Mechanics: A Comparison of Meat and Meat Analogs
Skyler R. St. Pierre, Ellen Kuhl
Foods (2024) Vol. 13, Iss. 21, pp. 3495-3495
Open Access | Times Cited: 2
Composite Starch/Fermented Protein Emulsion Gels for Plant-Based Cheese Applications
Ourania Gouseti, Marlene Lassen, Ronja Bruenig, et al.
(2024)
Closed Access | Times Cited: 1
Composite starch/fermented protein emulsion gels for plant-based cheese applications.
Marlene Lassen, Ronja Bruenig, Tomasz Pawel Czaja, et al.
LWT (2024), pp. 116863-116863
Open Access | Times Cited: 1
Investigating the role of starch in the structuring of meat alternatives from mung bean and pea protein isolates via heat-induced gelation
Mohd Affan Baig, Hussein Mostafa, Nilushni Sivapragasam, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access
Wavelength selection enables robust quantification of oil content with near-infrared spectroscopy in pea protein gels produced under varying heating conditions
Nienke Köllmann, Jos A. Hageman, Dieke Groot Nibbelink, et al.
Food Control (2024) Vol. 169, pp. 110995-110995
Open Access
Effect of Pea Protein Isolate–Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs
Zhongjiang Wang, Yachao Tian, Fangxiao Lou, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3818-3818
Open Access
Effect of different vegetable oils on extruded plant-based meat analogs: Evaluation of oxidative degradation, textural, rheological, tribological and sensory properties
Christina Opaluwa, Davide De Angelis, Carmine Summo, et al.
Food Hydrocolloids (2024), pp. 111038-111038
Open Access
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