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:
In situ studies of plant-based meat analog texturization
Tong Guan, Corina Sägesser, Roman Villiger, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110215-110215
Open Access | Times Cited: 6
Tong Guan, Corina Sägesser, Roman Villiger, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110215-110215
Open Access | Times Cited: 6
Showing 6 citing articles:
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), pp. 100980-100980
Open Access
Miek Schlangen, Iris van der Doef, Atze Jan van der Goot, et al.
Current Research in Food Science (2025), pp. 100980-100980
Open Access
Multiscale study of structure formation in high moisture extruded plant protein biopolymer mixes
Julie Frost Dahl, Oriane Bouché, Milena Corredig
Food Hydrocolloids (2024) Vol. 158, pp. 110523-110523
Closed Access | Times Cited: 2
Julie Frost Dahl, Oriane Bouché, Milena Corredig
Food Hydrocolloids (2024) Vol. 158, pp. 110523-110523
Closed Access | Times Cited: 2
Application of a shear cell for the simulation of extrusion to test the structurability of raw materials
Corina Sägesser, Thomas Mair, Andre Braun, et al.
Food Hydrocolloids (2024), pp. 110736-110736
Open Access | Times Cited: 1
Corina Sägesser, Thomas Mair, Andre Braun, et al.
Food Hydrocolloids (2024), pp. 110736-110736
Open Access | Times Cited: 1
Predicting rheological parameters of food biopolymer mixtures using machine learning
Julie Frost Dahl, Miek Schlangen, Atze Jan van der Goot, et al.
Food Hydrocolloids (2024), pp. 110786-110786
Open Access
Julie Frost Dahl, Miek Schlangen, Atze Jan van der Goot, et al.
Food Hydrocolloids (2024), pp. 110786-110786
Open Access
Relationship between rheological parameters and structure formation in high moisture extrusion of plant protein biopolymers
Julie Frost Dahl, Oriane Bouché, Miek Schlangen, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110843-110843
Open Access
Julie Frost Dahl, Oriane Bouché, Miek Schlangen, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110843-110843
Open Access
Pulsed electric field combined with preheating to preserve mildly extracted pea protein
Cora De Gol, Nicolas Etschmann, M.H. Zwietering, et al.
LWT (2024), pp. 117100-117100
Open Access
Cora De Gol, Nicolas Etschmann, M.H. Zwietering, et al.
LWT (2024), pp. 117100-117100
Open Access
