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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 26-50 of 80 citing articles:

Applications of hyperspectral imaging in meat tenderness detection: Current research and potential for digital twin technology
Christopher Kucha, Ebenezer O. Olaniyi
Food Bioscience (2024) Vol. 58, pp. 103754-103754
Closed Access | Times Cited: 5
Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review
Kyu-Min Kang, Dong Bae Lee, Hack-Youn Kim
Food Science of Animal Resources (2024) Vol. 44, Iss. 3, pp. 499-514
Open Access | Times Cited: 4
High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications
Xiaonan Sui, Tianyi Zhang, Xin Zhang, et al.
Annual Review of Food Science and Technology (2024) Vol. 15, Iss. 1, pp. 125-149
Closed Access | Times Cited: 4
Alternative Proteins; A Path to Sustainable Diets and Environment
Shima Jafarzadeh, Zeinab Qazanfarzadeh, Mahsa Majzoobi, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100882-100882
Open Access | Times Cited: 4
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: 23
Development of meat analogs: Focus on the current status and challenges of regulatory legislation
Kaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 1006-1029
Closed Access | Times Cited: 23
Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends
Bushra Safdar, Haochun Zhou, He Li, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3770-3770
Open Access | Times Cited: 22
Formation of small-granule starch oleogels based on capillary force: Impact of starch surface lipids on lubrication performance
Chuanwu Han, Gaoshang Wang, Shou‐Wei Yin, et al.
Carbohydrate Polymers (2024) Vol. 334, pp. 122022-122022
Closed Access | Times Cited: 3
Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques
Wanrong Jiang, Xiaoyu Yang, Liang Li
Current Research in Food Science (2024) Vol. 8, pp. 100747-100747
Open Access | Times Cited: 3
From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative
Yingshuang Lu, Yan Zhang, Shuo Wang
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 27, pp. 15058-15076
Closed Access | Times Cited: 3
Effects of proanthocyanidins and dialdehyde chitosan on the proliferation and differentiation of bovine myoblast for cultured meat production
Yafang Wang, Zhihao Zhong, Ruiqi Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 246, pp. 125618-125618
Closed Access | Times Cited: 8
Development of the lexicon, trained panel validation and sensory profiling of new ready-to-eat plant-based "meatballs" in tomato sauce
Clara Talens, Maider Lago, Eder Illanes, et al.
Open Research Europe (2024) Vol. 2, pp. 145-145
Open Access | Times Cited: 2
Construction of 3D printed salmon fillet simulants: Improving printing performance by blending corn starch and flaxseed oil with pea protein and post-printing texturization via transglutaminase
Yanchi Wu, Zhaojie Li, Lu Yang, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110242-110242
Closed Access | Times Cited: 2
Quality and Risk Control in Cultivated Meat Production
Renata Ernlund Freitas de Macedo, Guilherme Agostinis Ferreira, Luiza Poniewas, et al.
(2024), pp. 209-240
Closed Access | Times Cited: 2
Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities
Xiao Chen, Ziyi Li, Weijie Lan, et al.
Food Bioscience (2024) Vol. 61, pp. 104503-104503
Closed Access | Times Cited: 2
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: 2
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: 2
Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG)
Lianzhou Jiang, Hongyang Zhang, Jiayu Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101962-101962
Open Access | Times Cited: 2
Healthier Meat Products Are Fashionable—Consumers Love Fashion
Vladimir Kurčubić, Slaviša Stajić, Nemanja Miletić, et al.
Applied Sciences (2022) Vol. 12, Iss. 19, pp. 10129-10129
Open Access | Times Cited: 13
Novel plant proteins used in 3D printed meat analogues: relationship between protein physicochemical and functional characteristics
Darya Israeli, Yael Prigat Goldfriend, Daniel Dikovsky, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 9, pp. 2335-2347
Closed Access | Times Cited: 7
Can flavour and texture defects of plant-based burger patties be mitigated by combining them with a bun and tomato sauce?
Karina Gonzalez‐Estanol, Rebekah E. Orr, Joanne Hort, et al.
Food Quality and Preference (2023) Vol. 109, pp. 104920-104920
Open Access | Times Cited: 6
Effects of Haematococcus pluvialis Addition on the Sensory Properties of Plant-Based Meat Analogues
Meng Liu, Yanli Wang, Laijing Zhu, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3435-3435
Open Access | Times Cited: 6
The imitation game – exploring the double-grip analysis for creating analog wines
Anders Crichton-Fock, Charles Spence
Journal of Wine Research (2024) Vol. 35, Iss. 2, pp. 139-159
Open Access | Times Cited: 1
The textural and sensory properties of plant-based meat
Jovan Ilić, Marco van den Berg, Filip Oosterlinck
Elsevier eBooks (2024), pp. 331-346
Closed Access | Times Cited: 1
A novel insight into the binding behavior between soy protein and homologous ketones: Perspective from steric effect
Bin Zhang, Jing Peng, Leiqing Pan, et al.
Journal of Molecular Liquids (2022) Vol. 369, pp. 120895-120895
Closed Access | Times Cited: 10

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