Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Showing 18 citing articles:

A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application
Shiyu Li, Jin Chen, Xiyu Hao, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1188-1211
Open Access | Times Cited: 11
In-depth analysis of the relationship between matrix network structure and flavor diffusion of meat analogs: based on interactions and extrusion processes
Wanrong Jiang, Xiaoyu Yang, Liang Li
Food Hydrocolloids (2025), pp. 111064-111064
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
The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products
Jiayan Zhang, Yuhao Liu, Ping Wang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 778-778
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
Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric Analysis
Buse N. Gürbüz, Lorenzo Pastrana, Ricardo N. Pereira, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 498-498
Open Access
Combined frequency ultrasound and controlled germination to improve protein composition, conformation, interactions, and structures in sprouted wheat flour
Yuze Zhou, Minghui Li, Yuqing Duan, et al.
International Journal of Biological Macromolecules (2025), pp. 142473-142473
Closed Access
Innovative Hamburger Analogs: Partial Soy Replacement with Rice Protein and Moisture Optimization in Extruded Textured Vegetable Protein Ingredient
Barbara Braga Cruz, Victor Guilherme Sebastião, Roberta A. Teixeira, et al.
ACS Food Science & Technology (2025)
Open Access
Effects of ultrasonic enhancement on physicochemical properties, structural, antioxidant activity and potential antidiabetic effect of asparagus juice
Tianyu Kong, Fatao He, En Shi, et al.
LWT (2025), pp. 117767-117767
Open Access
Fabrication of thermotolerant ovalbumin and carboxymethyl starch sodium complexed nanoparticles and high-internal-phase Pickering emulsion for food chemical hazards inhibition
Lei Xie, Zhongchao He, Shaodan Shen, et al.
International Journal of Biological Macromolecules (2025), pp. 143072-143072
Closed Access
Leveraging machine learning for the optimization of reinforced rapeseed protein-gelatin edible coatings for enhanced food preservation
Frage Abookleesh, Muhammad Zubair, Aman Ullah
Chemical Engineering Journal (2025), pp. 162604-162604
Open Access
Non-Thermal Stabilization Strategies for Rice Bran: Mechanistic Insights, Technological Advances, and Implications for Industrial Applications
Lu Zhou, Jen-Fa Huang, Yutong Du, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1448-1448
Open Access
Research Progress in the Extraction, Structural Characteristics, Bioactivity, and Commercial Applications of Oat β-Glucan: A Review
Xiaolu Li, Yicheng Wu, Renjie Duan, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4160-4160
Open Access | Times Cited: 2
Effect of Starch Types on the Textural and Rehydration Properties of Extruded Peanut Protein Pore Gel Particles
Feng Guo, Anna Hu, Huan Zhou, et al.
Gels (2024) Vol. 10, Iss. 4, pp. 250-250
Open Access | Times Cited: 1
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
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
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
Modifying Cassava Starch via Extrusion with Phosphate, Erythorbate and Nitrite: Phosphorylation, Hydrolysis and Plasticization
Phanwipa Wongphan, Cristina Nerı́n, Nathdanai Harnkarnsujarit
Polymers (2024) Vol. 16, Iss. 19, pp. 2787-2787
Open Access
Evaluating the synergistic effects of sesame cake powder and soy protein isolate on rheological, textural, nutritional, and phenolic profiles of high‐moisture extrusion processed meat analogs
Shyam Sundar, Balwinder Singh, Amritpal Kaur
Journal of Food Science (2024)
Closed Access
Page 1

Scroll to top