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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:

Advancements in texturization processes for the development of plant-based meat analogs: a review
Davide De Angelis, Atze Jan van der Goot, Antonella Pasqualone, et al.
Current Opinion in Food Science (2024) Vol. 58, pp. 101192-101192
Open Access | Times Cited: 9

Showing 9 citing articles:

Legume Protein Composition Influences Texturization during High Temperature Protein-Starch Complexation
Lavaraj Devkota, Gaurav Kumar, Pangzhen Zhang, et al.
Food Hydrocolloids (2025), pp. 111213-111213
Closed Access
“Grilling the myths”: Uncomfortable truths and promising paths in consumer research on plant-based alternatives
Davide Giacalone
Food Quality and Preference (2025), pp. 105500-105500
Open Access
Finite element analysis as a promising approach for texture development of plant-based meat analogs
Jingnan Zhang, Heng Zhu
Physics of Fluids (2025) Vol. 37, Iss. 3
Open Access
(Editorial overview): Advancing Food Science: Harnessing Technology for Environmental Sustainability in the Agri-Food Sector
Davide Giacalone
Current Opinion in Food Science (2025), pp. 101299-101299
Closed Access
Cellulose reinforcement of plant-based protein hydrogels: Effects of cellulose nanofibers and nanocrystals on physicochemical properties
Jaekun Ryu, David Julian McClements
Food Hydrocolloids (2024) Vol. 158, pp. 110541-110541
Closed Access | Times Cited: 3
Market Status of Meat Analogs and Their Impact on Livestock Industries
Da Young Lee, Colin Venter, Yeongwoo Choi, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 6, pp. 1213-1251
Open Access | Times Cited: 1
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review
Francesca Vurro, Davide De Angelis, Giacomo Squeo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2608-2608
Open Access | Times Cited: 1
Techno-Functional, Rheological and Chemical Properties of Plant-Based Protein Ingredients obtained with Dry Fractionation and Wet Extraction
Davide De Angelis, Vittoria Latrofa, Giacomo Squeo, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100906-100906
Open Access
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
An investigation of the status of commercial meat analogs and their ingredients: Worldwide and South Korea
Da Young Lee, Jin Soo Kim, Jinmo Park, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 31-61
Open Access
A Review on the Application of Animal-Based Materials Using 3D Printing and Protein Restructuring Technologies
Hyung-Youn Choi, Eun-Jin Lim, Hack-Youn Kim
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 282-302
Open Access
Effect of different vegetable oils on extruded plant-based meat analogs: Evaluation of oxidative degradation, textural, rheological, tribological and sensory properties
Christina Opaluwa, Davide De Angelis, Carmine Summo, et al.
Food Hydrocolloids (2024), pp. 111038-111038
Open Access
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