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:
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
Smriti Shrestha, Leonie van ’t Hag, Victoria S. Haritos, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109512-109512
Open Access | Times Cited: 10
Showing 10 citing articles:
Pea and soy protein isolate fractal gels: The role of protein composition, structure and solubility on their gelation behaviour
Alice Y.J. Tiong, Simon Crawford, Nykola C. Jones, et al.
Food Structure (2024) Vol. 40, pp. 100374-100374
Open Access | Times Cited: 12
Alice Y.J. Tiong, Simon Crawford, Nykola C. Jones, et al.
Food Structure (2024) Vol. 40, pp. 100374-100374
Open Access | Times Cited: 12
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
Hexiang Xie, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Near-infrared spectroscopy to quantify overall thermal process intensity during high-moisture extrusion of soy protein concentrate
Nienke Köllmann, Rozemarijn Vringer, Puneet Mishra, et al.
Food Research International (2024) Vol. 186, pp. 114320-114320
Open Access | Times Cited: 5
Nienke Köllmann, Rozemarijn Vringer, Puneet Mishra, et al.
Food Research International (2024) Vol. 186, pp. 114320-114320
Open Access | Times Cited: 5
Toward Diverse Plant Proteins for Food Innovation
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 4
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 4
Dynamic Evolution of Mung Bean Protein in Alkaline Solutions: Unravelling Vicilin Function Through Molecular Simulation
Afsaneh Taheri, Fatin Natasha Binte Abdul Halim, Juan Du
Food Frontiers (2025)
Open Access
Afsaneh Taheri, Fatin Natasha Binte Abdul Halim, Juan Du
Food Frontiers (2025)
Open Access
Legume Protein Composition Influences Texturization during High Temperature Protein-Starch Complexation
Lavaraj Devkota, Gaurav Kumar, Pangzhen Zhang, et al.
Food Hydrocolloids (2025), pp. 111213-111213
Closed Access
Lavaraj Devkota, Gaurav Kumar, Pangzhen Zhang, et al.
Food Hydrocolloids (2025), pp. 111213-111213
Closed 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
Haoqiang Wang, Shunjing Luo, Xiuting Hu, et al.
Food Chemistry (2025), pp. 144329-144329
Closed Access
Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein
Jie Zhang, Jingyi Yuan, Xunze Han, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 2
Jie Zhang, Jingyi Yuan, Xunze Han, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 2
High moisture extrusion of pulse proteins: texture, structure, and in vitro digestion characteristics of extrudates
Yiyu Zang, Shurui Wang, Y.P. Gao, et al.
Food Hydrocolloids (2024), pp. 110676-110676
Closed Access | Times Cited: 1
Yiyu Zang, Shurui Wang, Y.P. Gao, et al.
Food Hydrocolloids (2024), pp. 110676-110676
Closed Access | Times Cited: 1
Gelling ability and gel structure of soy protein isolate influenced by heating in the presence of various acids
Haoqiang Wang, Wen Li, Shunjing Luo, et al.
Food Chemistry (2024) Vol. 464, pp. 141745-141745
Closed Access
Haoqiang Wang, Wen Li, Shunjing Luo, et al.
Food Chemistry (2024) Vol. 464, pp. 141745-141745
Closed Access
