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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.

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Showing 1-25 of 38 citing articles:

Sustainable rice bran protein: Composition, extraction, quality properties and applications
Silvia Letícia Rivero Meza, Lázaro da Costa Corrêa Cañizares, Brenda Dannenberg, et al.
Trends in Food Science & Technology (2024) Vol. 145, pp. 104355-104355
Closed Access | Times Cited: 25
Impact of interactions between soy and pea proteins on quality characteristics of high-moisture meat analogues prepared via extrusion cooking process
Jung-Soo Lee, Sohyeon Kim, You Jeong Jeong, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108567-108567
Closed Access | Times Cited: 29
Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications
Shenying Chen, Xiaoyu Luo
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100459-100459
Open Access | Times Cited: 11
Are plant-based meat analogues fulfilling their potentials? An Australian perspective
Owen Miller, Christopher J. Scarlett, Benu Adhikari, et al.
Future Foods (2024) Vol. 9, pp. 100305-100305
Open Access | Times Cited: 9
Technological interventions in improving the functionality of proteins during processing of meat analogs
Pavan Kumar, Neelesh Sharma, Muideen Adewale Ahmed, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 32
Effects of rapeseed protein addition on soybean protein-based textured protein produced by low-moisture extrusion: Changes in physicochemical attributes, structural properties and barrel flow behaviors
Yuanlong Zhang, Shao Feng, Xia Wan, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109631-109631
Closed Access | Times Cited: 18
Conformational changes and product quality of high-moisture extrudates produced from soy, rice, and pea proteins
Boning Mao, Jaspreet Singh, Suzanne M. Hodgkinson, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109341-109341
Open Access | Times Cited: 17
The technical potential of a sous-vide processing method for developing high-moisture textured soy protein
Hyun Woo Choi, Minji Choi, Jungwoo Hahn, et al.
Food Chemistry (2023) Vol. 430, pp. 136978-136978
Closed Access | Times Cited: 16
Evaluating the potential of millets as blend components with soy protein isolate in a high moisture extrusion system for improved texture, structure, and colour properties of meat analogues
Abdul Mateen, Gurmeet Singh
Food Research International (2023) Vol. 173, pp. 113395-113395
Closed Access | Times Cited: 16
Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective
Ruixin Zhang, Yueyue Yang, Qing Liu, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1696-1696
Open Access | Times Cited: 15
Ordered structural changes of retrograded instant rice noodles during the long-term storage
Jin Chen, Xiaoli Zhao, Shiqi Li, et al.
Food Research International (2023) Vol. 175, pp. 113727-113727
Closed Access | Times Cited: 11
Optimizing a Coproduct from Maize Ethanol Production for Sustainable Plant-Based Food Ingredients
Victor Guilherme Sebastião, Barbara Braga Cruz, Roberta A. Teixeira, et al.
ACS Food Science & Technology (2025)
Open Access
Modulating texturized pea protein characteristics through extrusion process parameters for application in hybrid and vegan burger patties
Ravinder Singh, María Fernanda Rivadeneira, Yineth Ruiz Garcia, et al.
European Food Research and Technology (2025)
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
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 the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products
Isadora Giacomini Flôres, Christian Salles, Ana Carolina Conti‐Silva
Journal of Food Science and Technology (2024) Vol. 61, Iss. 11, pp. 2145-2156
Closed Access | Times Cited: 3
Preparation and properties of high‐soluble wheat gluten protein‐based meat analogues
Yusha Sun, Mengxue Dong, Jie Bai, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 1, pp. 42-50
Closed Access | Times Cited: 7
Market Status of Meat Analogs and Their Impact on Livestock Industries
Da Young Lee, Colin Venter, Yeongwoo Choi, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 6, pp. 1213-1251
Open Access | Times Cited: 2
Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs
Yung-Hee Jeon, Bon‐Jae Gu, Gi‐Hyung Ryu
Foods (2023) Vol. 12, Iss. 5, pp. 1011-1011
Open Access | Times Cited: 6
Exploring textural, solubility and rheological characteristics of high‐moisture extruded meat analogues: effects of wheat gluten and rice protein incorporation in pea protein isolate and feed moisture levels
Aishwary Dubey, Abdul Mateen, Narpinder Singh
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5560-5575
Closed Access | Times Cited: 2
Evaluating the effects of insoluble date fruit (Phoenix dactylifera L.) fibers on meat analogue patties composed of pea and wheat protein isolates
Sanaa Rasul, Mohammad Tarique, Asma Obaid Hamdan Alkaabi, et al.
Food Research International (2024) Vol. 197, pp. 115158-115158
Open Access | Times Cited: 2
Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein
Lin Li, Yatao Huang, Yanfang Liu, et al.
Molecules (2023) Vol. 28, Iss. 22, pp. 7465-7465
Open Access | Times Cited: 5
Mungbean and pumpkin protein isolates as novel ingredients for the development of meat analogs using heat-induced gelation technique
Mohd Affan Baig, Feyisola Fisayo Ajayi, Hussein Mostafa, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 4
Exploring sustenance: cereal legume combinations for vegan meat development
K Vignesh, Dev Kumar Yadav, D. D. Wadikar, et al.
Sustainable Food Technology (2023) Vol. 2, Iss. 1, pp. 32-47
Open Access | Times Cited: 4
Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog
Namki Hwang, Bon‐Jae Gu, Yu Zhang, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2167-2167
Open Access | Times Cited: 1
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