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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:

Type of pectin determines structuring potential of soy proteins into meat analogue applications
Silvia J.E. Snel, Kim Otto, Miek Schlangen, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109262-109262
Open Access | Times Cited: 11

Showing 11 citing articles:

Review on the impact of the molecular structure of pectin on the associative phase separation with proteins
Stephan Drusch, Marc Eichhorn, S. Heinert, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110289-110289
Open Access | Times Cited: 11
The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review
Hanxiao Bao, Yuxi Wang, Yue Huang, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 55-55
Open Access | Times Cited: 1
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
Meat analogues: the relationship between mechanical anisotropy, macrostructure, and microstructure
Miek Schlangen, Iris van der Doef, Atze Jan van der Goot, et al.
Current Research in Food Science (2025) Vol. 10, pp. 100980-100980
Open Access
Synthesis of Functional Pectin‐Based Hydrogels via Thiol‐Maleimide Click Reaction for Enhanced Drug Encapsulation and Release
Hussam Y. Alharbi, Rua B. Alnoman, Majed S. Aljohani, et al.
Journal of Applied Polymer Science (2025)
Closed Access
Influence of mixed plant protein combinations on the physicochemical, textural, structural and nutritional properties of extruded high-moisture meat analogues
Dayna Shu Min Ong, Xin Yi Hua, Alicia Hui Ping Theng, et al.
Journal of Food Engineering (2025), pp. 112633-112633
Closed Access
Storage stability, nutritional profiling and consumer acceptability of a milk-sorghum-based breakfast smoothie
Rekha Rani, Latha Sabikhi, M. H. Sathish Kumar
Sustainable Food Technology (2024) Vol. 2, Iss. 3, pp. 729-740
Open Access | Times Cited: 2
Effect of high-pressure homogenization treatments on pea proteins gelling properties: a case study on a model spreadable plant-based product
Giulia D’Alessio, Francesco Iervese, Luca Valbonetti, et al.
LWT (2024) Vol. 207, pp. 116627-116627
Open Access | Times Cited: 1
Effect of mixing and hydrating time on the structural properties of high-temperature shear cell products from multiple plant-based ingredients
Nienke Köllmann, Kasidaj Sivakul, Lu Zhang, et al.
Journal of Food Engineering (2023) Vol. 369, pp. 111911-111911
Open Access | Times Cited: 3
Proses Produksi, Sumber Material Protein dan Karakteristik Produk Daging Analog: Review
Widyastuti Widyastuti, Muhammad Kusumawan Herliansyah, Herianto Herianto
PERFORMA Media Ilmiah Teknik Industri (2024) Vol. 23, Iss. 1, pp. 42-42
Open Access
Combined techniques for revealing the mechanism beneath the inhibition effects of pectin on gluten digestibility using static in vitro gastro-duodenal protocols
Jinye Lin, Hanfei Ye, Tao Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131690-131690
Closed Access
Processing and flavoring meat analogues
Silvia J.E. Snel
(2023)
Open Access
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