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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:

Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogels
Yunbing Tan, Zhiyun Zhang, David Julian McClements
Food Research International (2023) Vol. 167, pp. 112708-112708
Open Access | Times Cited: 20

Showing 20 citing articles:

Biopolymer-based emulsion gels as fat replacers: A review of their design, fabrication, and applications
Jingxian Niu, Xiaojing Li, David Julian McClements, et al.
International Journal of Biological Macromolecules (2025) Vol. 305, pp. 141297-141297
Closed Access | Times Cited: 2
Modeling the rheological properties of plant‐based foods: Soft matter physics principles
David Julian McClements
Sustainable Food Proteins (2023) Vol. 1, Iss. 3, pp. 101-132
Open Access | Times Cited: 24
Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 10
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 9
Construction of astaxanthin loaded Pickering emulsions gel stabilized by xanthan gum/lysozyme nanoparticles with konjac glucomannan from structure, protection and gastrointestinal digestion perspective
Wei Xu, Yuli Ning, Mengyao Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 252, pp. 126421-126421
Closed Access | Times Cited: 21
Soft matter physics approaches for creating plant-based meat analogs
David Julian McClements
Current Opinion in Food Science (2023) Vol. 55, pp. 101120-101120
Closed Access | Times Cited: 12
Fabrication of novel W/O/W emulsion gels using beeswax stabilized W/O: Preparation, characterization and co-delivery of phycocyanin and astaxanthin
Pengjing Zhang, Yuanda Sun, Yitong Hou, et al.
Food Bioscience (2023) Vol. 57, pp. 103536-103536
Closed Access | Times Cited: 12
Aroma and metabolite profiling in duckweeds: Exploring species and ecotypic variation to enable wider adoption as a food crop
Kellie E. Smith, Martin Schäfer, Mui Lim, et al.
Journal of Agriculture and Food Research (2024) Vol. 18, pp. 101263-101263
Open Access | Times Cited: 4
Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial properties
Xiaoyan Hu, Xiaoke Xiang, Qian Ju, et al.
Food Research International (2024) Vol. 191, pp. 114734-114734
Closed Access | Times Cited: 4
Impact of soy/pea protein isolate–oil interactions on the physicochemical and structural properties of high-moisture texturized proteins under different oil concentrations
Ji-Yeun Lee, Hyun Woo Choi, Myeongsu Jo, et al.
International Journal of Biological Macromolecules (2025), pp. 140026-140026
Closed Access
Effect of xylose glycation and ultrasonication on the interfacial properties and physicochemical stability of silkworm pupa protein-stabilized Pickering emulsion and its applicability in emulsion-filled hydrogels
Haining Xu, Jayani Chandrapala, Mokhtar Dabbour, et al.
Food Research International (2025), pp. 116260-116260
Closed Access
Duckweed protein: Extraction, modification, and potential application
Nurul Shaeera Sulaiman, Hana Mohd Zaini, Wan Rosli Wan Ishak, et al.
Food Chemistry (2024) Vol. 463, pp. 141544-141544
Closed Access | Times Cited: 3
Utilization of emulsion gels in plant-based meat analog formulations: A review
Vahinika Kothuri, Jong-Hyun Han, Dong Hyun Keum, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110499-110499
Closed Access | Times Cited: 2
Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges
Yan Zheng, Chunhong Liu, Xiaohai Zhang, et al.
Current Nutrition Reports (2024)
Closed Access | Times Cited: 2
Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture
Vahinika Kothuri, Dong Hyun Keum, Hyun Ju Lee, et al.
LWT (2024), pp. 117140-117140
Open Access | Times Cited: 2
Binary Pea Protein–Psyllium Hydrogel: Insights into the Influence of pH and Ionic Strength on the Physical Stability and Mechanical Characteristics
Adonis Hilal, Anna Florowska, Ewa Domian, et al.
Gels (2024) Vol. 10, Iss. 6, pp. 401-401
Open Access | Times Cited: 1
Perforated imprinting on high moisture meat analogue confers long range mechanical anisotropy resembling meat cuts
Xuanming Lou, Jiahao Wang, Leng Gek Kwang, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 1
Enhancing gel behavior of yellow croaker surimi by fruit extracts: Physicochemical properties and molecular mechanism
Xinyan Wang, Songyi Lin, Ruichun Wang, et al.
Journal of Texture Studies (2023) Vol. 55, Iss. 1
Closed Access | Times Cited: 3
Protein–water–protein interaction: viscosity and gelation
Peineng Zhu, Jingqi Yang, Lingyun Chen
Elsevier eBooks (2024), pp. 115-150
Closed Access
Spirulina platensis protein-based emulsion gel as fat substitute in meat analogs: Evaluation performance across post-processing
Jiaxin Guo, Yizhou Huang, Xinya Gu, et al.
Food Chemistry (2024) Vol. 463, pp. 141414-141414
Closed Access
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