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:
High moisture meat analogues from hemp – The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes
Izalin Zahari, Simona Rinaldi, Cecilia Ahlström, et al.
LWT (2023) Vol. 189, pp. 115494-115494
Open Access | Times Cited: 15
Izalin Zahari, Simona Rinaldi, Cecilia Ahlström, et al.
LWT (2023) Vol. 189, pp. 115494-115494
Open Access | Times Cited: 15
Showing 15 citing articles:
Structure of pea protein-based complexes on high-moisture extrusion: Raw materials and extrusion zones
Wanrong Jiang, Jiao Feng, Xiaoyu Yang, et al.
LWT (2024) Vol. 194, pp. 115823-115823
Open Access | Times Cited: 21
Wanrong Jiang, Jiao Feng, Xiaoyu Yang, et al.
LWT (2024) Vol. 194, pp. 115823-115823
Open Access | Times Cited: 21
Physicochemical properties, structural characteristics and protein digestibility of pea protein-wheat gluten composited meat analogues prepared via high-moisture extrusion
Yu‐Ru Zhao, Ning Peng, Yingqiu Li, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110283-110283
Closed Access | Times Cited: 9
Yu‐Ru Zhao, Ning Peng, Yingqiu Li, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110283-110283
Closed Access | Times Cited: 9
Toward Diverse Plant Proteins for Food Innovation
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 4
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 4
Textured vegetable protein as a partial replacement for lean meat in salami analogues: Perspectives on physicochemical properties, flavour and proteome changes
Ying Li, Xin Liu, Jian Zhang, et al.
Food Chemistry (2024) Vol. 463, pp. 140844-140844
Closed Access | Times Cited: 4
Ying Li, Xin Liu, Jian Zhang, et al.
Food Chemistry (2024) Vol. 463, pp. 140844-140844
Closed Access | Times Cited: 4
Binding and distribution regularity of water molecules in high-moisture textured Antarctic krill (Euphausia superba) meat
Songgang Xia, Jian Song, Chengxin Ma, et al.
Food Chemistry (2024) Vol. 462, pp. 141028-141028
Closed Access | Times Cited: 4
Songgang Xia, Jian Song, Chengxin Ma, et al.
Food Chemistry (2024) Vol. 462, pp. 141028-141028
Closed Access | Times Cited: 4
Multi-objective Bayesian optimisation on the textural properties of plant-based meat analogues through high-moisture extrusion
Alicia Hui Ping Theng, Madhavkrishnan LAKSHMINARAYANAN, Dayna Shu Min Ong, et al.
Journal of Food Engineering (2025), pp. 112566-112566
Closed Access
Alicia Hui Ping Theng, Madhavkrishnan LAKSHMINARAYANAN, Dayna Shu Min Ong, et al.
Journal of Food Engineering (2025), pp. 112566-112566
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
Zhouliang Sun, Wanhui Zhang, Fengyu Zhang, et al.
Food Research International (2025), pp. 116229-116229
Closed Access
High-moisture texturization of Antarctic krill (Euphausia superba) meat-based hybrid protein: The synergistic effect of wheat gluten and pea protein
Zhantao Yu, Jing Yu, Lei Wang, et al.
Food Chemistry (2025), pp. 143882-143882
Closed Access
Zhantao Yu, Jing Yu, Lei Wang, et al.
Food Chemistry (2025), pp. 143882-143882
Closed Access
Effect of mealworm component and extrusion temperature on fibrous structure formation and physicochemical properties of meat analog extrudates
Chhychhy Chao, Jang Hong Lee, Hyun‐Woo Kim, et al.
Food Chemistry (2025), pp. 144206-144206
Closed Access
Chhychhy Chao, Jang Hong Lee, Hyun‐Woo Kim, et al.
Food Chemistry (2025), pp. 144206-144206
Closed Access
An exploration of alternative proteins as a potential sustainable solution to meeting the nutritional needs of the ever‐increasing global population
Claire D. Munialo
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2846-2859
Open Access | Times Cited: 3
Claire D. Munialo
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2846-2859
Open Access | Times Cited: 3
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
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
Sanaa Rasul, Mohammad Tarique, Asma Obaid Hamdan Alkaabi, et al.
Food Research International (2024) Vol. 197, pp. 115158-115158
Open Access | Times Cited: 2
Formulation of Plant-Based Meat Alternatives and its Optimization by Experimental Design using Response Surface Methodology
T. Archana Devi, R. Rahul, H. Melvin Joshua, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 4, pp. 1139-1151
Open Access | Times Cited: 1
T. Archana Devi, R. Rahul, H. Melvin Joshua, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 4, pp. 1139-1151
Open Access | Times Cited: 1
Proses Produksi, Sumber Material Protein dan Karakteristik Produk Daging Analog: Review
Widyastuti Widyastuti, Muhammad Kusumawan Herliansyah, Herianto Herianto
PERFORMA Media Ilmiah Teknik Industri (2024) Vol. 23, Iss. 1, pp. 42-42
Open Access
Widyastuti Widyastuti, Muhammad Kusumawan Herliansyah, Herianto Herianto
PERFORMA Media Ilmiah Teknik Industri (2024) Vol. 23, Iss. 1, pp. 42-42
Open Access
Plant Taxa as Raw Material in Plant-Based Meat Analogues (PBMAs)—A Patent Survey
Kinga Kostrakiewicz-Gierałt
Nutrients (2024) Vol. 16, Iss. 23, pp. 4054-4054
Open Access
Kinga Kostrakiewicz-Gierałt
Nutrients (2024) Vol. 16, Iss. 23, pp. 4054-4054
Open Access
