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:
Preparation and properties of high‐soluble wheat gluten protein‐based meat analogues
Yusha Sun, Mengxue Dong, Jie Bai, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 1, pp. 42-50
Closed Access | Times Cited: 7
Yusha Sun, Mengxue Dong, Jie Bai, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 1, pp. 42-50
Closed Access | Times Cited: 7
Showing 7 citing articles:
Tenderness in meat and meat alternatives: Structural and processing fundamentals
Hexiang Xie, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Hexiang Xie, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
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: 4
Lianzhou Jiang, Hongyang Zhang, Jiayu Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101962-101962
Open Access | Times Cited: 4
Protein aggregation behavior and structural characteristics in a lipoxygenase-linoleic acid-wheat gluten model system
Hao Liu, Huihui Zhang, Yingtao Yu, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139524-139524
Closed Access
Hao Liu, Huihui Zhang, Yingtao Yu, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139524-139524
Closed Access
Physicochemical modulation of soy-hemp-wheat protein meat analogues prepared by high-moisture extrusion using transglutaminase
Zhouliang Sun, Wanhui Zhang, Fengyu Zhang, et al.
Food Research International (2025), pp. 116229-116229
Closed Access
Zhouliang Sun, Wanhui Zhang, Fengyu Zhang, et al.
Food Research International (2025), pp. 116229-116229
Closed Access
Quantification of phase separation in high moisture soy protein extrudates by NMR and MRI
Sam A. Kuijpers, Gert‐Jan W. Goudappel, Thom Huppertz, et al.
Food Research International (2024) Vol. 197, pp. 115225-115225
Open Access | Times Cited: 3
Sam A. Kuijpers, Gert‐Jan W. Goudappel, Thom Huppertz, et al.
Food Research International (2024) Vol. 197, pp. 115225-115225
Open Access | Times Cited: 3
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
Plant-based protein emulsions with soy protein isolate and gluten improve freeze-thaw stability and shelf life of pork meatballs
Lee Min-Yeong, Dong Gyun Ha, H.C. Lee, et al.
Meat Science (2024) Vol. 219, pp. 109680-109680
Closed Access
Lee Min-Yeong, Dong Gyun Ha, H.C. Lee, et al.
Meat Science (2024) Vol. 219, pp. 109680-109680
Closed Access
