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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:

Hypotheses concerning structuring of extruded meat analogs
R.G.M. van der Sman, Atze Jan van der Goot
Current Research in Food Science (2023) Vol. 6, pp. 100510-100510
Open Access | Times Cited: 57

Showing 1-25 of 57 citing articles:

Structural and mechanical anisotropy in plant-based meat analogues
Joël Zink, Viviane Lutz‐Bueno, Stephan Handschin, et al.
Food Research International (2024) Vol. 179, pp. 113968-113968
Open Access | Times Cited: 16
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking
Davide De Angelis, Christina Opaluwa, Antonella Pasqualone, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100552-100552
Open Access | Times Cited: 25
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: 15
In situ studies of plant-based meat analog texturization
Tong Guan, Corina Sägesser, Roman Villiger, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110215-110215
Open Access | Times Cited: 11
SANS and SAXS: A Love Story to unravel structural evolution of soy proteins and polysaccharide fibres during high moisture extrusion for meat alternatives
Ekaterina D. Garina, Ruud den Adel, John van Duynhoven, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110121-110121
Open Access | Times Cited: 9
In-depth analysis of the relationship between matrix network structure and flavor diffusion of meat analogs: based on interactions and extrusion processes
Wanrong Jiang, Xiaoyu Yang, Liang Li
Food Hydrocolloids (2025), pp. 111064-111064
Closed Access | Times Cited: 1
Impact of native pea proteins on the gelation properties of pea protein isolates
Ysamar Rodriguez, Michael Beyrer
Food Structure (2023) Vol. 37, pp. 100340-100340
Open Access | Times Cited: 18
Conformational changes and product quality of high-moisture extrudates produced from soy, rice, and pea proteins
Boning Mao, Jaspreet Singh, Suzanne M. Hodgkinson, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109341-109341
Open Access | Times Cited: 17
Control of plant-based biopolymer composite gel texture: Combining potato proteins with different high acyl-low acyl gellan gum ratios
Jaekun Ryu, David Julian McClements
Food Hydrocolloids (2023) Vol. 149, pp. 109636-109636
Closed Access | Times Cited: 17
Relating the protein denaturation degree and solubility of soy protein isolates to the structure of high moisture extrudates
Diete Verfaillie, Jiashu Li, Frederik Janssen, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110211-110211
Closed Access | Times Cited: 7
Plant-Based Meat Analogues in the Human Diet: What Are the Hazards?
Maria Gräfenhahn, Michael Beyrer
Foods (2024) Vol. 13, Iss. 10, pp. 1541-1541
Open Access | Times Cited: 6
Development of Novel Protein-Rich Foods: Studies of Composite Hydrogels Formed from Potato Proteins and Gellan Gums with Different Degrees of Acylation
Sisheng Li, Minna Luo, Minghe Wang, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110387-110387
Closed Access | Times Cited: 6
An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product
Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, et al.
Gels (2023) Vol. 9, Iss. 12, pp. 921-921
Open Access | Times Cited: 15
Rework Potential of Soy and Pea Protein Isolates in High-Moisture Extrusion
Silvia J.E. Snel, Yasmine Amroussi, Atze Jan van der Goot, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2543-2543
Open Access | Times Cited: 14
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: 13
Incorporation of brewer's spent grain into plant‐based meat analogues: benefits to physical and nutritional quality
Aurenice Maria Mota da Silva, Mariah Almeida Lima, Filiz Köksel, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3870-3882
Open Access | Times Cited: 5
Near-infrared spectroscopy to quantify overall thermal process intensity during high-moisture extrusion of soy protein concentrate
Nienke Köllmann, Rozemarijn Vringer, Puneet Mishra, et al.
Food Research International (2024) Vol. 186, pp. 114320-114320
Open Access | Times Cited: 5
Development of plant-based whole egg analogs using emulsion technology
Hualu Zhou, Giang Vu, Qian Ju, et al.
Food Research International (2024) Vol. 187, pp. 114406-114406
Closed Access | Times Cited: 5
Advancing molecular understanding in high moisture extrusion for plant-based meat analogs: Challenges and perspectives
Xin Zhang, Ao Shen, Zhaonan Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140458-140458
Closed Access | Times Cited: 5
Application of a shear cell for the simulation of extrusion to test the structurability of raw materials
Corina Sägesser, Thomas Mair, Andre Braun, et al.
Food Hydrocolloids (2024), pp. 110736-110736
Open Access | Times Cited: 5
Soft matter physics approaches for creating plant-based meat analogs
David Julian McClements
Current Opinion in Food Science (2023) Vol. 55, pp. 101120-101120
Closed Access | Times Cited: 12
Multiscale study of structure formation in high moisture extruded plant protein biopolymer mixes
Julie Frost Dahl, Oriane Bouché, Milena Corredig
Food Hydrocolloids (2024) Vol. 158, pp. 110523-110523
Closed Access | Times Cited: 4
Meat quality, safety, dietetics, environmental impact, and alternatives now and ten years ago: a critical review and perspective
Yelena Oleinikova, Sviatoslav Maksimovich, Irina Khadzhibayeva, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access
A general viscosity model for high moisture extrudates of pea protein isolates/gluten blend
T. E. Purcell, Guillaume Delaplace, Alain Riaublanc, et al.
Physics of Fluids (2025) Vol. 37, Iss. 3
Closed Access
Unveiling the impact of superheated steam treatment on nutritional, functional and rheological behavior of guar germ protein isolates
Ankan Kheto, Rachna Sehrawat, Khalid Gul, et al.
Food Hydrocolloids (2025), pp. 111383-111383
Closed Access
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