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:
Mechanism of l-cysteine-induced fibrous structural changes of soybean protein at different high-moisture extrusion zones
Yang Gao, Wentao Lian, Haojia Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131621-131621
Closed Access | Times Cited: 8
Yang Gao, Wentao Lian, Haojia Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131621-131621
Closed Access | Times Cited: 8
Showing 8 citing articles:
Mechanical Stretching Technology for Plant-Based Meat Analogs with Enhanced Texture Utilizing Wheat Gluten and Pea Protein Isolate
Hyun Woo Choi, Hye Won Jeon, Ji-Yeun Lee, et al.
LWT (2025), pp. 117479-117479
Open Access
Hyun Woo Choi, Hye Won Jeon, Ji-Yeun Lee, et al.
LWT (2025), pp. 117479-117479
Open Access
Effect of fatty acid chain length on physicochemical properties and structural characteristics of high-moisture meat analogues based on soy-hemp-wheat protein
Sun Meng-yuan, Zhouliang Sun, Xinghui Wu, et al.
Food Chemistry (2025) Vol. 475, pp. 143353-143353
Closed Access
Sun Meng-yuan, Zhouliang Sun, Xinghui Wu, et al.
Food Chemistry (2025) Vol. 475, pp. 143353-143353
Closed Access
Konjac glucomannan: A key ingredient for controlling fibrous structure formation in walnut protein and wheat gluten meat analogues during the high-moisture extrusion process
Shuwen Lei, Chunyan Zhao, Yue Miao, et al.
LWT (2025), pp. 117588-117588
Open Access
Shuwen Lei, Chunyan Zhao, Yue Miao, et al.
LWT (2025), pp. 117588-117588
Open 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
Zhouliang Sun, Wanhui Zhang, Fengyu Zhang, et al.
Food Research International (2025), pp. 116229-116229
Closed Access
Preparation, characterization and potential mechanisms of 3D-printed meat analogs based on soy protein isolate-wheat gluten protein by L-cysteine cross-linking
Zhi Cheng, Yue Qiu, Xuemei He, et al.
Food Research International (2025), pp. 116370-116370
Closed Access
Zhi Cheng, Yue Qiu, Xuemei He, et al.
Food Research International (2025), pp. 116370-116370
Closed Access
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
Mechanistic insights into curdlan-induced fibrous structure formation in soybean protein and wheat gluten extrudates via dead-stop operation and rheological characterization
Kaili Zhang, Dan Li, Ivy Chiu, et al.
Food Hydrocolloids (2024), pp. 110998-110998
Closed Access
Kaili Zhang, Dan Li, Ivy Chiu, et al.
Food Hydrocolloids (2024), pp. 110998-110998
Closed Access
Impact of vacuum treatment on multi-layered structure and physicochemical properties of reconstituted fish steaks: specific effects of air distribution within meat-air systems
FU Ya-ping, Yanshun Xu
Journal of Food Engineering (2024), pp. 112451-112451
Closed Access
FU Ya-ping, Yanshun Xu
Journal of Food Engineering (2024), pp. 112451-112451
Closed Access
