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:
Effect of Different Polysaccharides on the Texture and Fibrous Structure of High-Moisture Extruded Pea Protein Isolate
Jialing Fu, Yixin Zheng, Y.P. Gao, et al.
Food Biophysics (2023) Vol. 18, Iss. 4, pp. 606-618
Closed Access | Times Cited: 8
Jialing Fu, Yixin Zheng, Y.P. Gao, et al.
Food Biophysics (2023) Vol. 18, Iss. 4, pp. 606-618
Closed Access | Times Cited: 8
Showing 8 citing articles:
Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques
Wei‐Jen Tang, Qin Pan, Jianfei He, et al.
Food Research International (2025) Vol. 202, pp. 115673-115673
Closed Access
Wei‐Jen Tang, Qin Pan, Jianfei He, et al.
Food Research International (2025) Vol. 202, pp. 115673-115673
Closed Access
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
Hexiang Xie, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Alaska pollock surimi-based meat analogs by high-moisture extrusion: Effect of konjac glucomannan/curdlan/carrageenan/sodium alginate on fibrous structure formation
Lei Wang, Jing Yu, Songgang Xia, et al.
Food Chemistry (2024) Vol. 461, pp. 140584-140584
Closed Access | Times Cited: 3
Lei Wang, Jing Yu, Songgang Xia, et al.
Food Chemistry (2024) Vol. 461, pp. 140584-140584
Closed Access | Times Cited: 3
Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives
Animesh Singh Sengar, Michael Beyrer, Ciara McDonagh, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3830-3830
Open Access | Times Cited: 10
Animesh Singh Sengar, Michael Beyrer, Ciara McDonagh, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3830-3830
Open Access | Times Cited: 10
Toward Diverse Plant Proteins for Food Innovation
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 2
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 2
High Moisture Extrusion Texturization of Air-Classified Barley Protein for the Production of Novel Plant-Based Meat Analogues
A. K. Singh, Mehmet Tülbek, Marta S. Izydorczyk, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
A. K. Singh, Mehmet Tülbek, Marta S. Izydorczyk, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Use of FTIR to study secondary structure of texturized plant proteins by high moisture extrusion cooking, a comprehensive review
Caroline Bondu, Florian Gimeno, Philippe Evon, et al.
Food Research International (2024) Vol. 197, pp. 115147-115147
Closed Access | Times Cited: 1
Caroline Bondu, Florian Gimeno, Philippe Evon, et al.
Food Research International (2024) Vol. 197, pp. 115147-115147
Closed Access | Times Cited: 1
Alaska Pollock Surimi-Based Meat Analogs by High-Moisture Extrusion: Effect of Konjac Glucomannan/Curdlan/Carrageenan/Sodium Alginate on Fibrous Structure Formation
Lei Wang, Jing Yu, Songgang Xia, et al.
(2024)
Closed Access
Lei Wang, Jing Yu, Songgang Xia, et al.
(2024)
Closed Access
