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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:

Real meat and plant-based meat analogues have different in vitro protein digestibility properties
Yunting Xie, Linlin Cai, Di Zhao, et al.
Food Chemistry (2022) Vol. 387, pp. 132917-132917
Closed Access | Times Cited: 119

Showing 1-25 of 119 citing articles:

Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review
Samaneh Shaghaghian, David Julian McClements, Mohammadreza Khalesi, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 646-656
Closed Access | Times Cited: 77
Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison
Yuyan Yang, Yixin Zheng, Wenping Ma, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108886-108886
Closed Access | Times Cited: 52
Recent Advances in the Processing and Manufacturing of Plant-Based Meat
Yu Wang, Wei Cai, Li Li, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 3, pp. 1276-1290
Closed Access | Times Cited: 44
The Nutritional Quality of Plant-Based Foods
Alissa A. Nolden, Ciarán G. Forde
Sustainability (2023) Vol. 15, Iss. 4, pp. 3324-3324
Open Access | Times Cited: 42
Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review
Qiwei Du, Maolin Tu, Jianhua Liu, et al.
Food Research International (2023) Vol. 170, pp. 112959-112959
Closed Access | Times Cited: 42
Water binding ability changes of different proteins during high-moisture extrusion
Anna Hu, Tongqing Li, Huan Zhou, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109935-109935
Closed Access | Times Cited: 22
Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration
Liuyu Su, Zerun Zhao, Jiulin Xia, et al.
Food Chemistry (2024) Vol. 442, pp. 138410-138410
Closed Access | Times Cited: 20
Effect of different protein ratios on in vitro digestive properties of soybean-wheat co-precipitated protein high-moisture extrudates
Tian Tian, Liang Chen, Xinru Cao, et al.
Food Chemistry (2025), pp. 143354-143354
Closed Access | Times Cited: 3
Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits
Xiao Xiao, Peng-Ren Zou, Fei Hu, et al.
Molecules (2023) Vol. 28, Iss. 10, pp. 4016-4016
Open Access | Times Cited: 39
Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3531-3559
Closed Access | Times Cited: 34
Texturization of plant protein-based meat alternatives: Processing, base proteins, and other constructional ingredients
Oguz K. Ozturk, Bruce R. Hamaker
Future Foods (2023) Vol. 8, pp. 100248-100248
Open Access | Times Cited: 29
Effects of heat sterilization on protein physicochemical properties and release of metabolites of braised chicken after in vitro digestion
Yaqi Cao, Mingzhu Sun, Tianran Huang, et al.
Food Chemistry (2024) Vol. 445, pp. 138670-138670
Closed Access | Times Cited: 12
In vitro digestion mimicking conditions in adults and elderly reveals digestive characteristics of pork from different cooking ways
Xiangyue Cao, Fan Zhao, Ziyi Lin, et al.
Food Research International (2024) Vol. 183, pp. 114204-114204
Closed Access | Times Cited: 9
Tracking bioactive peptides and their origin proteins during the in vitro digestion of meat and meat products
Seonmin Lee, Kyung Jo, Yun‐Sang Choi, et al.
Food Chemistry (2024) Vol. 454, pp. 139845-139845
Closed Access | Times Cited: 9
Legumes as an alternative protein source in plant-based foods: applications, challenges, and strategies
Xin Zhang, Zhaonan Zhang, Ao Shen, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100876-100876
Open Access | Times Cited: 8
Microbial protease supplementation improves gastric emptying and protein digestive fate of beef for the elderly under dynamic in vitro digestion
Zhitong Zhou, Yang Liu, Yuki Ishigaki, et al.
Food Research International (2025) Vol. 202, pp. 115721-115721
Closed Access | Times Cited: 1
Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice
Yunting Xie, Linlin Cai, Zhiji Huang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 39, pp. 12442-12455
Closed Access | Times Cited: 35
Next-Generation Plant-Based Foods: Challenges and Opportunities
David Julian McClements, Lutz Großmann
Annual Review of Food Science and Technology (2023) Vol. 15, Iss. 1, pp. 79-101
Closed Access | Times Cited: 21
Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota
Fatemeh Ashkar, Jianping Wu
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 23, pp. 8685-8698
Closed Access | Times Cited: 18
Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef
Yao Gong, Meiqin Feng, Jian Sun
Food Chemistry (2024) Vol. 464, pp. 141751-141751
Closed Access | Times Cited: 7
Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts
Yunting Xie, Linlin Cai, Guanghong Zhou, et al.
Food Research International (2024) Vol. 187, pp. 114460-114460
Closed Access | Times Cited: 6
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
Introducing Bacillus natto and Propionibacterium shermanii into soymilk fermentation: A promising strategy for quality improvement and bioactive peptide production during in vitro digestion
Xiaohui Wu, Honghong Liu, Junqing Han, et al.
Food Chemistry (2024) Vol. 455, pp. 139585-139585
Closed Access | Times Cited: 6
Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends
Bushra Safdar, Haochun Zhou, He Li, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3770-3770
Open Access | Times Cited: 27
Development of meat analogs: Focus on the current status and challenges of regulatory legislation
Kaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 1006-1029
Closed Access | Times Cited: 25
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