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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:

Impact of interactions between soy and pea proteins on quality characteristics of high-moisture meat analogues prepared via extrusion cooking process
Jung-Soo Lee, Sohyeon Kim, You Jeong Jeong, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108567-108567
Closed Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

Water binding ability changes of different proteins during high-moisture extrusion
Anna Hu, Tongqing Li, Huan Zhou, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109935-109935
Closed Access | Times Cited: 22
Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends
Hyun Woo Choi, Minji Choi, Chaerin Ryoo, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109870-109870
Closed Access | Times Cited: 16
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: 9
Soy protein-based protein composite system: gelation, application, and challenges—a review
Yizhen Wang, Shuang Zhang, Zheng Li
European Food Research and Technology (2025)
Closed Access | Times Cited: 1
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
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
Effects of rapeseed protein addition on soybean protein-based textured protein produced by low-moisture extrusion: Changes in physicochemical attributes, structural properties and barrel flow behaviors
Yuanlong Zhang, Shao Feng, Xia Wan, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109631-109631
Closed Access | Times Cited: 18
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
Gas-assisted high-moisture extrusion of soy-based meat analogues: Impacts of nitrogen pressure and cooling die temperature on density, texture and microstructure
Neeraj Ghanghas, Mohammad Nadimi, Jitendra Paliwal, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 92, pp. 103557-103557
Closed Access | Times Cited: 12
Recent Research Advances in Meat Analogues: A Comprehensive Review on Production, Protein Sources, Quality Attributes, Analytical Techniques Used, and Consumer Perception
Mohd Affan Baig, Feyisola Fisayo Ajayi, Marwa Hamdi, et al.
Food Reviews International (2024), pp. 1-32
Closed Access | Times Cited: 4
Impact of soy/pea protein isolate–oil interactions on the physicochemical and structural properties of high-moisture texturized proteins under different oil concentrations
Ji-Yeun Lee, Hyun Woo Choi, Myeongsu Jo, et al.
International Journal of Biological Macromolecules (2025), pp. 140026-140026
Closed Access
Mechanism of Textural Reorganization in Silkworm Chrysalis and Pea Protein Extrusion: Structural Evolution and Quality Characteristic
Xun Zhang, Min Wu, Tao He, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1134-1134
Open Access
Gallic acid enhanced fiber formation in soy protein isolate-based meat analogues
Haoqiang Wang, Shunjing Luo, Xiuting Hu, et al.
Food Chemistry (2025), pp. 144329-144329
Closed Access
Fate of pulse globulin proteins molecular Structure and composition on high moisture extrusion
Smriti Shrestha, Leonie van ’t Hag, Victoria S. Haritos, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109512-109512
Open Access | Times Cited: 10
Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products
Isadora Giacomini Flôres, Christian Salles, Ana Carolina Conti‐Silva
Journal of Food Science and Technology (2024) Vol. 61, Iss. 11, pp. 2145-2156
Closed Access | Times Cited: 3
Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues
Jenna Flory, Ruoshi Xiao, Yonghui Li, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3232-3232
Open Access | Times Cited: 8
Electrospinning is a potential way for preparing edible plant protein-based nanofibers with porous surface using safflower seed meal
Yanling Yang, Chuang Peng, Dong Zeng, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109201-109201
Closed Access | Times Cited: 6
Physicochemical Properties of Low-Moisture Extruded Meat Analog by Replacing Isolated Soy with Mung Bean Protein
Namki Hwang, Bon‐Jae Gu, Gi‐Hyung Ryu
Journal of the Korean Society of Food Science and Nutrition (2023) Vol. 52, Iss. 8, pp. 836-843
Open Access | Times Cited: 5
Understanding the mechanism for sodium tripolyphosphate in improving the physicochemical properties of low-moisture extrusion textured protein from rapeseed protein and soybean protein blends
Yuanlong Zhang, Shao Feng, Xia Wan, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132656-132656
Closed Access | Times Cited: 1
Inducing melt elongation flow and controlling cooling temperature facilitate the texturization of high-moisture soy protein extrudates
Yixin Zheng, Zanhui Gu, Cuixia Sun, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110452-110452
Closed Access | Times Cited: 1
High Moisture Extrusion Texturization of Air-Classified Barley Protein for the Production of Novel Plant-Based Meat Analogues
A. K. Singh, Mehmet Tülbek, Marta S. Izydorczyk, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Low-moisture extruded mung bean protein isolate and wheat gluten: structure, techno-functional characteristics and establishment of rehydration kinetics of the products
Ruqi Guo, Bingyu Sun, Ying Zhu, et al.
LWT (2024), pp. 116844-116844
Open Access | Times Cited: 1
Structuring chicken breast analogs via high moisture extrusion of dairy-plant proteins blends
Hui Ru Tan, Young Yau Wong, C. Sow, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137368-137368
Closed Access | Times Cited: 1
Impact of transglutaminase on structural and rheological properties of pea protein-cornmeal-wheat gluten blends for meat analogue production
Xiaowei Yu, Ting Li, Minghui Yue, et al.
Journal of Food Engineering (2024), pp. 112412-112412
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
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