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:
Quality characteristics and fibrous structure formation mechanism of walnut protein and wheat gluten meat analogues during high-moisture extrusion cooking process
Shuwen Lei, Chunyan Zhao, Yue Miao, et al.
Food Chemistry (2024) Vol. 463, pp. 141168-141168
Closed Access | Times Cited: 6
Shuwen Lei, Chunyan Zhao, Yue Miao, et al.
Food Chemistry (2024) Vol. 463, pp. 141168-141168
Closed Access | Times Cited: 6
Showing 6 citing articles:
High-Moisture Texturization of Antarctic Krill (Euphausia Superba) Meat-Based Hybrid Protein: The Synergistic Effect of Wheat Gluten and Pea Protein
Zhantao Yu, Jing Yu, Lei Wang, et al.
(2025)
Closed Access
Zhantao Yu, Jing Yu, Lei Wang, et al.
(2025)
Closed Access
Modification mechanism of potato protein by twin-screw extrusion from the perspective of temperature variation
Yilin Wang, Xin Xu, Yuanyuan Feng, et al.
Food Chemistry (2025) Vol. 472, pp. 142897-142897
Closed Access
Yilin Wang, Xin Xu, Yuanyuan Feng, et al.
Food Chemistry (2025) Vol. 472, pp. 142897-142897
Closed Access
Effect of fatty acid chain length on physicochemical properties and structural characteristics of high-moisture meat analogues based on soy-hemp-wheat protein
Sun Meng-yuan, Zhouliang Sun, Xinghui Wu, et al.
Food Chemistry (2025) Vol. 475, pp. 143353-143353
Closed Access
Sun Meng-yuan, Zhouliang Sun, Xinghui Wu, et al.
Food Chemistry (2025) Vol. 475, pp. 143353-143353
Closed Access
Konjac glucomannan: A key ingredient for controlling fibrous structure formation in walnut protein and wheat gluten meat analogues during the high-moisture extrusion process
Shuwen Lei, Chunyan Zhao, Yue Miao, et al.
LWT (2025), pp. 117588-117588
Open Access
Shuwen Lei, Chunyan Zhao, Yue Miao, et al.
LWT (2025), pp. 117588-117588
Open Access
High-moisture texturization of Antarctic krill (Euphausia superba) meat-based hybrid protein: The synergistic effect of wheat gluten and pea protein
Zhantao Yu, Jing Yu, Lei Wang, et al.
Food Chemistry (2025), pp. 143882-143882
Closed Access
Zhantao Yu, Jing Yu, Lei Wang, et al.
Food Chemistry (2025), pp. 143882-143882
Closed Access
Mechanistic insights into curdlan-induced fibrous structure formation in soybean protein and wheat gluten extrudates via dead-stop operation and rheological characterization
Kaili Zhang, Dan Li, Ivy Chiu, et al.
Food Hydrocolloids (2024), pp. 110998-110998
Closed Access
Kaili Zhang, Dan Li, Ivy Chiu, et al.
Food Hydrocolloids (2024), pp. 110998-110998
Closed Access
