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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:

Rapeseed protein concentrate as a potential ingredient for meat analogues
Wanqing Jia, Nicolas Curubeto, Elvira Rodríguez‐Alonso, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 72, pp. 102758-102758
Open Access | Times Cited: 68

Showing 1-25 of 68 citing articles:

Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review
Izalin Zahari, Karolina Östbring, Jeanette Purhagen, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2870-2870
Open Access | Times Cited: 79
Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review
Qiwei Du, Maolin Tu, Jianhua Liu, et al.
Food Research International (2023) Vol. 170, pp. 112959-112959
Closed Access | Times Cited: 42
Structural and mechanical anisotropy in plant-based meat analogues
Joël Zink, Viviane Lutz‐Bueno, Stephan Handschin, et al.
Food Research International (2024) Vol. 179, pp. 113968-113968
Open Access | Times Cited: 16
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
Meat Analogues in the Perspective of Recent Scientific Research: A Review
Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 105-105
Open Access | Times Cited: 99
Investigation potential of hydrocolloids in meat analogue preparation
Somayeh Taghian Dinani, Nicole Louise Broekema, Remko M. Boom, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108199-108199
Open Access | Times Cited: 56
What are the main sensory attributes that determine the acceptance of meat alternatives?
Małgorzata Starowicz, Karolina Kubara Poznar, Henryk Zieliński
Current Opinion in Food Science (2022) Vol. 48, pp. 100924-100924
Closed Access | Times Cited: 42
Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy—A Review
Yan Zeng, Enhui Chen, Xuewen Zhang, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3326-3326
Open Access | Times Cited: 42
High-moisture extrusion of soy protein: Effects of insoluble dietary fiber on anisotropic extrudates
Qian Deng, Zhaojun Wang, Liwei Fu, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108688-108688
Closed Access | Times Cited: 35
Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products
Somayeh Taghian Dinani, Yunyu Zhang, Bongkosh Vardhanabhuti, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100571-100571
Open Access | Times Cited: 27
Role of plant protein on the quality and structure of meat analogs: A new perspective for vegetarian foods
Md. Anisur Rahman Mazumder, Worawan Panpipat, Manat Chaijan, et al.
Future Foods (2023) Vol. 8, pp. 100280-100280
Open Access | Times Cited: 23
Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage
Malsha Dinali, Rumesh Liyanage, Mayumi Silva, et al.
Food Reviews International (2024) Vol. 40, Iss. 9, pp. 2940-2968
Open Access | Times Cited: 15
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: 12
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: 10
Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs
Jiaxin Guo, Xinya Gu, Zong Meng
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103679-103679
Closed Access | Times Cited: 9
Towards sustainable and nutritional-based plant protein sources: A review on the role of rapeseed
Gülşah Karabulut, Büşra Gültekin Subaşı, Petya Ivanova, et al.
Food Research International (2025) Vol. 202, pp. 115553-115553
Closed Access | Times Cited: 1
Structure formation and non-linear rheology of blends of plant proteins with pectin and cellulose
Floor K.G. Schreuders, Miek Schlangen, Igor Bodnár, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107327-107327
Open Access | Times Cited: 54
A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products
Kaiser Younis, Alweera Ashfaq, Alisha Ahmad, et al.
Journal of Texture Studies (2022) Vol. 54, Iss. 3, pp. 365-382
Closed Access | Times Cited: 37
Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges
Muhammed Shijas Vallikkadan, Logesh Dhanapal, Sayantani Dutta, et al.
Food Engineering Reviews (2023) Vol. 15, Iss. 2, pp. 329-359
Closed Access | Times Cited: 21
Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects
Swati Kumari, AMM Nurul Alam, Md Jakir Hossain, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 108-108
Open Access | Times Cited: 21
Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein–wheat gluten blend
Somayeh Taghian Dinani, María Fernanda Charles Carrillo, Remko M. Boom, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 6, pp. 1637-1654
Open Access | Times Cited: 18
Review on recent trends in the application of protein concentrates and isolates – A food industry perspective
M. Meganaharshini, V. Sudhakar, N. Dhivya Bharathi, et al.
Food and Humanity (2023) Vol. 1, pp. 308-325
Closed Access | Times Cited: 18
Alternative Proteins; A Path to Sustainable Diets and Environment
Shima Jafarzadeh, Zeinab Qazanfarzadeh, Mahsa Majzoobi, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100882-100882
Open Access | Times Cited: 6
Development of meat analogs: Focus on the current status and challenges of regulatory legislation
Kaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 2, pp. 1006-1029
Closed Access | Times Cited: 26
Influence of processing temperature on quality attributes of meat analogues fortified with l-cysteine
Somayeh Taghian Dinani, Noémie Allaire, Remko M. Boom, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108422-108422
Open Access | Times Cited: 24
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