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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:

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

Showing 16 citing articles:

pH triggered on-demand tannic acid release via "open-close" of soybean isolate proteins spatial structure for shrimp preservation
Leping Li, Zhihang Xu, Huijie Yang, et al.
Food Control (2024), pp. 111034-111034
Closed Access | Times Cited: 4
Mechanical Stretching Technology for Plant-Based Meat Analogs with Enhanced Texture Utilizing Wheat Gluten and Pea Protein Isolate
Hyun Woo Choi, Hye Won Jeon, Ji-Yeun Lee, et al.
LWT (2025), pp. 117479-117479
Open Access
Ultrasound-enhanced reconstruction and gelation of binary lentil–quinoa protein matrix for nutrition complementary soft gels
Yun Ma, Youling L. Xiong, Jiang Jiang
Food Bioscience (2025), pp. 106311-106311
Closed Access
Physicochemical modulation of soy-hemp-wheat protein meat analogues prepared by high-moisture extrusion using transglutaminase
Zhouliang Sun, Wanhui Zhang, Fengyu Zhang, et al.
Food Research International (2025), pp. 116229-116229
Closed Access
High-moisture soy protein extrudates with different moisture contents: Texture, structure, and in vitro digestion characteristics
Yiyu Zang, Rong Yang, Shurui Wang, et al.
Food Research International (2025), pp. 116412-116412
Closed Access
Optimizing Tilapia-based surimi ink for 3D printing: Enhancing physicochemical properties and printability with Ulva powder
Na‐Ra Han, Seung‐Hyub Baek, Afif Aziz Daffa Alauddin, et al.
Food Chemistry (2024) Vol. 464, pp. 141759-141759
Closed Access | Times Cited: 3
Rheological behavior of quinoa, lentil, and rice flour mixtures under different pH conditions
Álvaro Javier Pastrana-Pastrana, Adriana C. Flores‐Gallegos, Diego Fernando Roa-Acosta, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110457-110457
Closed Access | Times Cited: 1
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
Plant-based biomaterials as scaffolds for cellular agriculture
Woo-Ju Kim, Y. Kim, Reza Ovissipour, et al.
Future Foods (2024), pp. 100468-100468
Open Access | Times Cited: 1
Process-induced protein aggregates influenced pea globulins’ structure formation upon heating
Jarupat Luecha, Jens Saalbrink, José C. Bonilla, et al.
Food Structure (2024), pp. 100398-100398
Open Access | Times Cited: 1
Thermorheological properties and structural characteristics of soy and pumpkin seed protein blends for high-moisture meat analogs
Hyun Woo Choi, Jungwoo Hahn, Hyun‐Seok Kim, et al.
Food Chemistry (2024) Vol. 464, pp. 141768-141768
Closed 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
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
Pasting and Texture Properties of Commercial Plant Proteins and Its Mixtures
Elaine Kaspchak, Anna Paula Muntilha, Elizabeth Harumi Nabeshima, et al.
Research Square (Research Square) (2024)
Open Access
Research progress on plant‐based glue in meat substitutes: main components, formation mechanisms, challenges, and development
Luyao Sun, Shuqi Liu, Xinnan Ye, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8656-8667
Closed Access
Evaluation of plant-based composite materials as 3D printed scaffolds for cell growth and proliferation in cultivated meat applications
Woo-Ju Kim, Y. Kim, Yixing Lu, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110823-110823
Closed Access
The Strengthening Effects of Different Types of Salt on the Mechanical Properties of Soy Protein Isolate and Pea Protein Isolate Composite Gels
Yujie Lei, Jin Yue, Tiantian Min, et al.
Food Hydrocolloids (2024), pp. 110988-110988
Closed Access
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