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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:

Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations
Yan Ping Chen, Xi Feng, Imre Blank, et al.
Biomaterials (2022) Vol. 287, pp. 121648-121648
Closed Access | Times Cited: 80

Showing 1-25 of 80 citing articles:

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
Fatma Boukid, Abdo Hassoun, Ahmed Zouari, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1005-1005
Open Access | Times Cited: 52
Recent advances in 3D printing properties of natural food gels: Application of innovative food additives
Ramesh Sharma, Pinku Chandra Nath, T. K. Hazarika, et al.
Food Chemistry (2023) Vol. 432, pp. 137196-137196
Closed Access | Times Cited: 43
A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture
Rachael Moss, Jeanne LeBlanc, Mackenzie Gorman, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1709-1709
Open Access | Times Cited: 37
Cultured meat with enriched organoleptic properties by regulating cell differentiation
Milae Lee, Sohyeon Park, Bumgyu Choi, et al.
Nature Communications (2024) Vol. 15, Iss. 1
Open Access | Times Cited: 22
Three-dimensional scaffolds, materials, and fabrication for cultured meat applications: A scoping review and future direction
Sol-Hee Lee, Jungseok Choi
Food Hydrocolloids (2024) Vol. 152, pp. 109881-109881
Closed Access | Times Cited: 13
Use of food carbohydrates towards the innovation of plant-based meat analogs
Mingfei Huang, Taha Mehany, Wenfeng Xie, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 155-163
Closed Access | Times Cited: 37
Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach
Jaekun Ryu, Xiaoke Xiang, Xiaoyan Hu, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108817-108817
Open Access | Times Cited: 27
Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion
Yukun Hou, Songgang Xia, Chengxin Ma, et al.
Food Research International (2023) Vol. 173, pp. 113469-113469
Closed Access | Times Cited: 27
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: 23
Beany flavor in pea protein: Recent advances in formation mechanism, analytical techniques and microbial fermentation mitigation strategies
Longbei Xiang, Bo Jiang, Youling L. Xiong, et al.
Food Bioscience (2023) Vol. 56, pp. 103166-103166
Closed Access | Times Cited: 20
Production of mature myotubes in vitro improves the texture and protein quality of cultured pork
Xin Guan, Qiyang Yan, Zhenwu Ma, et al.
Food & Function (2023) Vol. 14, Iss. 8, pp. 3576-3587
Closed Access | Times Cited: 19
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: 10
Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance
Yuanxue Gao, Yan Zhao, Yao Yao, et al.
Food Chemistry (2024) Vol. 447, pp. 138982-138982
Closed Access | Times Cited: 10
An overview of cultured meat and stem cell bioprinting: How to make it, challenges and prospects, environmental effects, society's culture and the influence of religions
Sina Soleymani, Seyed Morteza Naghib, M. R. Mozafari
Journal of Agriculture and Food Research (2024) Vol. 18, pp. 101307-101307
Open Access | Times Cited: 8
Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs
Jiaxin Guo, Xinya Gu, Zong Meng
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103679-103679
Closed Access | Times Cited: 7
Recent advances in scaffolding biomaterials for cultivated meat
Samantha Fasciano, Anas Wheba, Christopher Ddamulira, et al.
Biomaterials Advances (2024) Vol. 162, pp. 213897-213897
Closed Access | Times Cited: 6
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: 6
Physicochemical properties, structural characteristics and protein digestibility of pea protein-wheat gluten composited meat analogues prepared via high-moisture extrusion
Yu‐Ru Zhao, Ning Peng, Yingqiu Li, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110283-110283
Closed Access | Times Cited: 6
3D food printing: at the intersection of social acceptance, participatory research, and specific nutritional benefits
Stéphane Portanguen, Vincent Meyer, Maïa Meurillon, et al.
Elsevier eBooks (2025), pp. 555-591
Open Access
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs
Jieun Lee, Sayan Deb Dutta, Tejal V. Patil, et al.
Trends in Food Science & Technology (2025), pp. 104867-104867
Closed Access
Comparison of granulometric and textural characteristics of in vitro food bolus of beef- and plant-based patties
Maria Cecilia Giron, Filip Oosterlinck, L Steenhorst-Slikkerveer, et al.
Food Hydrocolloids (2025), pp. 111071-111071
Open Access
Optimizing high-moisture meat analogue textures through Artificial Intelligence: The effect of sorbitol in soy protein concentrate blends
Saqib Gulzar, Mohamed Tagrida, Olga Martín‐Belloso, et al.
LWT (2025), pp. 117416-117416
Open Access
Oral oil release improves lubrication and sensory properties of meat analogs with protein-stabilized oleogel
Chuanwu Han, Gaoshang Wang, Jian Guo, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108788-108788
Closed Access | Times Cited: 14
Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective
Ruixin Zhang, Yueyue Yang, Qing Liu, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1696-1696
Open Access | Times Cited: 14
Impact of native pea proteins on the gelation properties of pea protein isolates
Ysamar Rodriguez, Michael Beyrer
Food Structure (2023) Vol. 37, pp. 100340-100340
Open Access | Times Cited: 14
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