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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:

Effect of l-cysteine on functional properties and fibrous structure formation of 3D-printed meat analogs from plant-based proteins
Chhychhy Chao, Hyun Jin Park, Hyun Woo Kim
Food Chemistry (2023) Vol. 439, pp. 137972-137972
Closed Access | Times Cited: 18

Showing 18 citing articles:

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
Potentials of 3D printing in nutritional and textural customization of personalized food for elderly with dysphagia
Chhychhy Chao, Hyong Kyong Nam, Hyun Jin Park, et al.
Applied Biological Chemistry (2024) Vol. 67, Iss. 1
Open Access | Times Cited: 8
Mechanism of l-cysteine-induced fibrous structural changes of soybean protein at different high-moisture extrusion zones
Yang Gao, Wentao Lian, Haojia Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131621-131621
Closed Access | Times Cited: 8
Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry
Rizwan Arshad, Aroosha Saqib, Hafiz Rizwan Sharif, et al.
Food Research International (2025) Vol. 203, pp. 115791-115791
Closed Access | Times Cited: 1
Application of proteins in edible inks for 3D food printing: A review
Yifan Wang, David Julian McClements, Congjin Bai, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104691-104691
Closed Access | Times Cited: 7
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
State of the art, challenges, and future prospects for the multi-material 3D printing of plant-based meat
Elise Caron, Davy Van de Walle, Koen Dewettinck, et al.
Food Research International (2024) Vol. 192, pp. 114712-114712
Closed Access | Times Cited: 5
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: 4
Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric Analysis
Buse N. Gürbüz, Lorenzo Pastrana, Ricardo N. Pereira, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 498-498
Open Access
Effect of mealworm component and extrusion temperature on fibrous structure formation and physicochemical properties of meat analog extrudates
Chhychhy Chao, Jang Hong Lee, Hyun‐Woo Kim, et al.
Food Chemistry (2025), pp. 144206-144206
Closed Access
Preparation, characterization and potential mechanisms of 3D-printed meat analogs based on soy protein isolate-wheat gluten protein by L-cysteine cross-linking
Zhi Cheng, Yue Qiu, Xuemei He, et al.
Food Research International (2025), pp. 116370-116370
Closed Access
Lattice-designed 3D printing of gluten-free pasta incorporated with xanthan gum for the elderly food
Min Jin Chung, Chhychhy Chao, Mi Sun Chung, et al.
Food Bioscience (2024) Vol. 62, pp. 105000-105000
Closed Access | Times Cited: 2
3D Printing Properties of Heat-Induced Sodium Alginate–Whey Protein Isolate Edible Gel
Zhihua Li, Siwen Wang, Qin Zhou, et al.
Gels (2024) Vol. 10, Iss. 7, pp. 425-425
Open Access | Times Cited: 2
Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges
Yan Zheng, Chunhong Liu, Xiaohai Zhang, et al.
Current Nutrition Reports (2024)
Closed Access | Times Cited: 2
The Potential Application of Mung Bean (Vigna radiata L.) Protein in Plant‐Based Food Analogs: A Review
Mohammad Tarahi
Legume Science (2024) Vol. 6, Iss. 4
Open Access | Times Cited: 1
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 | Times Cited: 1
3D Printing for the Production of Food Analogues
Deniz Günal‐Köroğlu, Sevil Çıkrıkcı Erünsal, Gülay Özkan, et al.
(2024), pp. 379-435
Closed Access | Times Cited: 1
Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives
Mukadaisi Muhedaner, Ziqing Song, Chengpu Chen, et al.
Food Chemistry (2024) Vol. 466, pp. 142202-142202
Closed Access
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