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:
Physicochemical properties, structural characteristics and protein digestibility of pea protein-wheat gluten composited meat analogues prepared via high-moisture extrusion
Yu‐Ru Zhao, Ning Peng, Yingqiu Li, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110283-110283
Closed Access | Times Cited: 6
Yu‐Ru Zhao, Ning Peng, Yingqiu Li, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110283-110283
Closed Access | Times Cited: 6
Showing 6 citing articles:
High-Moisture Texturization of Antarctic Krill (Euphausia Superba) Meat-Based Hybrid Protein: The Synergistic Effect of Wheat Gluten and Pea Protein
Zhantao Yu, Jing Yu, Lei Wang, et al.
(2025)
Closed Access
Zhantao Yu, Jing Yu, Lei Wang, et al.
(2025)
Closed Access
Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG)
Lianzhou Jiang, Hongyang Zhang, Jiayu Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101962-101962
Open Access | Times Cited: 2
Lianzhou Jiang, Hongyang Zhang, Jiayu Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101962-101962
Open Access | Times Cited: 2
Use of FTIR to study secondary structure of texturized plant proteins by high moisture extrusion cooking, a comprehensive review
Caroline Bondu, Florian Gimeno, Philippe Evon, et al.
Food Research International (2024) Vol. 197, pp. 115147-115147
Closed Access | Times Cited: 1
Caroline Bondu, Florian Gimeno, Philippe Evon, et al.
Food Research International (2024) Vol. 197, pp. 115147-115147
Closed 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
Xiaowei Yu, Ting Li, Minghui Yue, et al.
Journal of Food Engineering (2024), pp. 112412-112412
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
Yiyu Zang, Shurui Wang, Y.P. Gao, et al.
Food Hydrocolloids (2024), pp. 110676-110676
Closed Access
Effect of Pea Protein Isolate–Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs
Zhongjiang Wang, Yachao Tian, Fangxiao Lou, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3818-3818
Open Access
Zhongjiang Wang, Yachao Tian, Fangxiao Lou, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3818-3818
Open Access
