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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:

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

Showing 12 citing articles:

Thermomechanical transitions of meat-analog based fried foods batter coating
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Food Chemistry (2024) Vol. 447, pp. 138953-138953
Closed Access | Times Cited: 5
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
Prediction of pea composites physicochemical traits and techno-functionalities using FTIR spectroscopy
Md. Hafizur Rahman Bhuiyan, Laura Liu, Anusha Samaranayaka, et al.
LWT (2024) Vol. 208, pp. 116667-116667
Open Access | Times Cited: 3
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
Characterization of flours from some underutilized carbohydrate sources of Thailand for potential food applications
Saranchanok Wonglek, Chuchat Jaikaew, Yukiharu Ogawa, et al.
LWT (2024) Vol. 199, pp. 116079-116079
Open Access | Times Cited: 1
Thermorheological properties and structural characteristics of soy and pumpkin seed protein blends for high-moisture meat analogs
Hyun Woo Choi, Jungwoo Hahn, Hyun‐Seok Kim, et al.
Food Chemistry (2024) Vol. 464, pp. 141768-141768
Closed Access | Times Cited: 1
The influence of cooling die temperature gradients on the texture of high-moisture meat analogs
Hyun Woo Choi, Jungwoo Hahn, Hyun‐Seok Kim, et al.
Food Chemistry (2024) Vol. 468, pp. 142403-142403
Closed Access | Times Cited: 1
Thermomechanical and physicochemical evolution of meat‐analogue based fried foods
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8730-8742
Open Access
Multifractal characterization of fried foods pore microstructure
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Food Bioscience (2024) Vol. 60, pp. 104518-104518
Open Access
Molecular characterization, technology, and strategies for designing novel functional foods in the food industry
Muhammad H. Alu’datt, Sandrina A. Heleno, Márcio Carocho
Food Chemistry (2024) Vol. 460, pp. 140639-140639
Closed Access
Impact of hydrocolloids on 3D meat analog printing and cooking
Md. Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi
Food Structure (2024), pp. 100396-100396
Open Access
Effects of the Order of Ingredient Addition on Meat Analog Formation
Md. Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi
Food and Bioprocess Technology (2024)
Closed Access
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