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:
Construction of rice protein-based meat analogues by extruding process: Effect of substitution of soy protein with rice protein on dynamic energy, appearance, physicochemical, and textural properties of meat analogues
Jung-Soo Lee, In‐Young Choi, Jaejoon Han
Food Research International (2022) Vol. 161, pp. 111840-111840
Closed Access | Times Cited: 38
Jung-Soo Lee, In‐Young Choi, Jaejoon Han
Food Research International (2022) Vol. 161, pp. 111840-111840
Closed Access | Times Cited: 38
Showing 26-50 of 38 citing articles:
Low-moisture extruded mung bean protein isolate and wheat gluten: structure, techno-functional characteristics and establishment of rehydration kinetics of the products
Ruqi Guo, Bingyu Sun, Ying Zhu, et al.
LWT (2024), pp. 116844-116844
Open Access | Times Cited: 1
Ruqi Guo, Bingyu Sun, Ying Zhu, et al.
LWT (2024), pp. 116844-116844
Open Access | Times Cited: 1
Exploring sustainable future protein sources
Yu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 81-108
Open Access | Times Cited: 1
Yu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 81-108
Open Access | Times Cited: 1
Exploring the potential of bacterial cellulose paste as a fat replacer for low-fat plant-based hamburger patties
Jung-Soo Lee, Jaejoon Han
Food Research International (2023) Vol. 176, pp. 113832-113832
Closed Access | Times Cited: 3
Jung-Soo Lee, Jaejoon Han
Food Research International (2023) Vol. 176, pp. 113832-113832
Closed Access | Times Cited: 3
Improving textural properties of gluten‐free veggie sausage with egg white proteins
Hefei Zhao, Aiyun Han, Joshua Nduwamungu, et al.
Food Bioengineering (2022) Vol. 1, Iss. 3-4, pp. 319-330
Open Access | Times Cited: 4
Hefei Zhao, Aiyun Han, Joshua Nduwamungu, et al.
Food Bioengineering (2022) Vol. 1, Iss. 3-4, pp. 319-330
Open Access | Times Cited: 4
Application of sustainable processes for treatment of ingredients for meat analogs
Gitana Alenčikienė, Alvija Šalaševičienė, Per Ertbjerg
Elsevier eBooks (2024), pp. 235-259
Closed Access
Gitana Alenčikienė, Alvija Šalaševičienė, Per Ertbjerg
Elsevier eBooks (2024), pp. 235-259
Closed Access
Unraveling the impact of thermal modulation in heating and cooling dies on the fibrous structure of high-moisture meat alternatives
Jung-Soo Lee, Sohyeon Kim, Jaejoon Han
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136456-136456
Closed Access
Jung-Soo Lee, Sohyeon Kim, Jaejoon Han
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136456-136456
Closed Access
Structure and flavor properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion
Jian Song, Songgang Xia, Chengxin Ma, et al.
LWT (2024) Vol. 213, pp. 117013-117013
Open Access
Jian Song, Songgang Xia, Chengxin Ma, et al.
LWT (2024) Vol. 213, pp. 117013-117013
Open Access
Effects of wheat gluten–soy protein ratios and moisture levels on high‐moisture extruded meat analogues for burger patties
Aishwary Dubey, Arun Kumar, Narpinder Singh
Journal of Food Science (2024)
Closed Access
Aishwary Dubey, Arun Kumar, Narpinder Singh
Journal of Food Science (2024)
Closed Access
Effects of extrusion treatment on the physical and emulsifying properties of wheat germ protein
Chaofan Gao, Junqiang Jia, Su Zhang, et al.
International Journal of Food Engineering (2023) Vol. 19, Iss. 9, pp. 387-395
Closed Access | Times Cited: 1
Chaofan Gao, Junqiang Jia, Su Zhang, et al.
International Journal of Food Engineering (2023) Vol. 19, Iss. 9, pp. 387-395
Closed Access | Times Cited: 1
Production of high moisture textured tempeh (fermented soy) protein by single screw cooking extrusion and evaluation of its physicochemical properties and sensory attributes
Domas Galih Patria, Sutrisno Adi Prayitno, Dwi Retnaningtyas Utami, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 925-938
Closed Access
Domas Galih Patria, Sutrisno Adi Prayitno, Dwi Retnaningtyas Utami, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 925-938
Closed Access
EFFECT OF EGG ALBUMIN, SOY CONCENTRATE, AND CHICKPEA FLOUR ON THE QUALITY OF OVO VEGETARIAN SAUSAGE
Karen Carhuancho-Colca, Christian R. Encina-Zelada, Bettit Salvá-Ruíz, et al.
Journal of Southwest Jiaotong University (2023) Vol. 58, Iss. 6
Open Access
Karen Carhuancho-Colca, Christian R. Encina-Zelada, Bettit Salvá-Ruíz, et al.
Journal of Southwest Jiaotong University (2023) Vol. 58, Iss. 6
Open Access
Karakterisasi Fisiko-Kimia Biji dan Kulit Ari Kacang Bogor Asal Jampang-Sukabumi Jawa Barat
Rizki Maryam Astuti, Nurheni Sri Palupi, Maggy Thenawidjaja Suhartono, et al.
Jurnal Teknologi dan Industri Pangan (2022) Vol. 33, Iss. 2, pp. 178-188
Open Access
Rizki Maryam Astuti, Nurheni Sri Palupi, Maggy Thenawidjaja Suhartono, et al.
Jurnal Teknologi dan Industri Pangan (2022) Vol. 33, Iss. 2, pp. 178-188
Open Access
