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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:

Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion
Songgang Xia, Shuo Shen, Jian Song, et al.
Food Chemistry (2022) Vol. 402, pp. 134265-134265
Closed Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Structure of pea protein-based complexes on high-moisture extrusion: Raw materials and extrusion zones
Wanrong Jiang, Jiao Feng, Xiaoyu Yang, et al.
LWT (2024) Vol. 194, pp. 115823-115823
Open Access | Times Cited: 18
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
Properties of texturized protein and performance of different protein sources in the extrusion process: A review
Tianyu Zhang, Shengjuan Yu, Yihao Pan, et al.
Food Research International (2023) Vol. 174, pp. 113588-113588
Closed Access | Times Cited: 37
Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure
Songgang Xia, Jian Song, Ku Li, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108798-108798
Closed Access | Times Cited: 34
Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion
Yukun Hou, Songgang Xia, Chengxin Ma, et al.
Food Research International (2023) Vol. 173, pp. 113469-113469
Closed Access | Times Cited: 27
Restructuring plant-derived composites towards the production of meat-analog based coated fried food
Md. Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi
Food Chemistry (2024) Vol. 443, pp. 138482-138482
Closed Access | Times Cited: 12
Formation mechanism of yeast-soy protein extrudates during high-moisture extrusion and their digestive properties
Yinghan Zhao, Xinwen Zhang, Ku Li, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109093-109093
Closed Access | Times Cited: 19
Influence of heat treatment before and/or after high-pressure homogenization on the structure and emulsification properties of soybean protein isolate
Jiyong Hu, Bin Yu, Chao Yuan, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127411-127411
Closed Access | Times Cited: 18
Effects of moisture content and processing temperature on the strength and orientation regulation of fibrous structures in meat analogues
Songgang Xia, Jian Song, Chengxin Ma, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109113-109113
Closed Access | Times Cited: 17
The technical potential of a sous-vide processing method for developing high-moisture textured soy protein
Hyun Woo Choi, Minji Choi, Jungwoo Hahn, et al.
Food Chemistry (2023) Vol. 430, pp. 136978-136978
Closed Access | Times Cited: 15
Physicochemical properties, structural characteristics and protein digestibility of pea protein-wheat gluten composited meat analogues prepared via high-moisture extrusion
Yu‐Ru Zhao, Ning Peng, Yingqiu Li, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110283-110283
Closed Access | Times Cited: 6
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 6
Characterization of pea composites and feasibility of heat-modulated meat analogs production
Md. Hafizur Rahman Bhuiyan, Laura Liu, Anusha Samaranayaka, et al.
Food Chemistry (2024) Vol. 463, pp. 141282-141282
Open Access | Times Cited: 5
Bean powders improved the quality characteristics of high-moisture extrudate prepared from pea protein isolate: Texture, structure and sensory
Jiao Ge, Rong Yang, Guanchen Liu, et al.
Food Hydrocolloids (2025), pp. 111232-111232
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
Study on high moisture extruded pea protein isolate based on acid-induced process: Physicochemical properties, conformational changes and fibrous structure mechanism
Dongyu Sun, Bowen Zhang, Chengyi Zhou, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108746-108746
Closed Access | Times Cited: 14
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: 14
Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects
Jialing Yu, Liyuan Wang, Zhaowei Zhang
Foods (2023) Vol. 12, Iss. 22, pp. 4180-4180
Open Access | Times Cited: 12
Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques
Wanrong Jiang, Xiaoyu Yang, Liang Li
Current Research in Food Science (2024) Vol. 8, pp. 100747-100747
Open Access | Times Cited: 3
Binding and distribution regularity of water molecules in high-moisture textured Antarctic krill (Euphausia superba) meat
Songgang Xia, Jian Song, Chengxin Ma, et al.
Food Chemistry (2024) Vol. 462, pp. 141028-141028
Closed Access | Times Cited: 3
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: 3
Effect of polysaccharides on the rheological behaviour of soy–wheat protein aggregation and conformational changes during high‐moisture extrusion
Fengqiujie Wang, Wentao Lian, Xuelian Gu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 12, pp. 5992-6004
Open Access | Times Cited: 9
Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources
Raman Kumar, Aditi Guleria, Yogendra Padwad, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-50
Closed Access | Times Cited: 2
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: 2
Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying
Md. Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi
Food Hydrocolloids (2024) Vol. 159, pp. 110716-110716
Open Access | Times Cited: 2
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