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:
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: 3
Xin Zhang, Ao Shen, Zhaonan Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140458-140458
Closed Access | Times Cited: 3
Showing 3 citing articles:
Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques
Wei‐Jen Tang, Qin Pan, Jianfei He, et al.
Food Research International (2025) Vol. 202, pp. 115673-115673
Closed Access | Times Cited: 1
Wei‐Jen Tang, Qin Pan, Jianfei He, et al.
Food Research International (2025) Vol. 202, pp. 115673-115673
Closed Access | Times Cited: 1
Effect of myoglobin on the flavor, color and texture of high-moisture soy protein concentrate -wheat gluten extrudates
Yuan Qian, Guijiang Liang, Junli Dong, et al.
Food Chemistry (2025), pp. 143102-143102
Closed Access
Yuan Qian, Guijiang Liang, Junli Dong, et al.
Food Chemistry (2025), pp. 143102-143102
Closed Access
Effect of Pea Protein Isolate–Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs
Zhongjiang Wang, Yachao Tian, Fangxiao Lou, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3818-3818
Open Access
Zhongjiang Wang, Yachao Tian, Fangxiao Lou, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3818-3818
Open Access
