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:
Effect of high-moisture extrusion process on quality attribute and fibrous formation mechanism of pea protein: Insight into dynamic changes of textural protein
Dongyu Sun, Bowen Zhang, Chengyi Zhou, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 89, pp. 103486-103486
Closed Access | Times Cited: 8
Dongyu Sun, Bowen Zhang, Chengyi Zhou, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 89, pp. 103486-103486
Closed Access | Times Cited: 8
Showing 8 citing articles:
Tenderness in meat and meat alternatives: Structural and processing fundamentals
Hexiang Xie, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
Hexiang Xie, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
High-moisture meat analogs produced from dry-fractionated Faba bean, yellow pea, and functional soy proteins: Effects of mixture design and extrusion parameters on texture properties
A. M. El-Shamy, Kurt A. Rosentrater, Sami Ghnimi, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103927-103927
Open Access
A. M. El-Shamy, Kurt A. Rosentrater, Sami Ghnimi, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103927-103927
Open Access
Advancing molecular understanding in high moisture extrusion for plant-based meat analogs: Challenges and perspectives
Xin Zhang, Ao Shen, Zhaonan Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140458-140458
Closed Access | Times Cited: 3
Xin Zhang, Ao Shen, Zhaonan Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140458-140458
Closed Access | Times Cited: 3
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: 2
Caroline Bondu, Florian Gimeno, Philippe Evon, et al.
Food Research International (2024) Vol. 197, pp. 115147-115147
Closed Access | Times Cited: 2
High Moisture Extrusion Texturization of Air-Classified Barley Protein for the Production of Novel Plant-Based Meat Analogues
A. K. Singh, Mehmet Tülbek, Marta S. Izydorczyk, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
A. K. Singh, Mehmet Tülbek, Marta S. Izydorczyk, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Effects of wheat gluten–soy protein ratios and moisture levels on high‐moisture extruded meat analogues for burger patties
Aishwary Dubey, Arun Kumar, Narpinder Singh
Journal of Food Science (2024)
Closed Access
Aishwary Dubey, Arun Kumar, Narpinder Singh
Journal of Food Science (2024)
Closed Access
Effect of twin-screw extrusion parameters on quality attribute and comprehensive utilization of soybean meal in ruminants: Insight into protein structure, antioxidant activity and in vitro digestion
Siyu Zhang, Shuo Zhang, Tianqi Zhang, et al.
LWT (2024), pp. 117278-117278
Open Access
Siyu Zhang, Shuo Zhang, Tianqi Zhang, et al.
LWT (2024), pp. 117278-117278
Open Access
Fermentation of faba bean flour as a pre-treatment in high-moisture extrusion for simultaneous fortification of vitamin B12 and reduction of raffinose oligosaccharides in meat analogues
Katja Kantanen, Bhawani Chamlagain, Valentina Succi, et al.
Future Foods (2024), pp. 100518-100518
Open Access
Katja Kantanen, Bhawani Chamlagain, Valentina Succi, et al.
Future Foods (2024), pp. 100518-100518
Open Access
