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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:

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: 15

Showing 15 citing articles:

Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound
Chunpeng Han, Xinyu Ren, Xin Shen, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106902-106902
Open Access | Times Cited: 6
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: 6
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
Effects of Millet Protein and Millet Flour Partially Replaced Pea Protein Isolate on its Physicochemical Properties and Texture Under High Moisture Extrusion
Yunlong Li, Jiaqi Wu, Zhe Cheng, et al.
(2025)
Closed Access
Effects of molecular weight of hydrolysate on the formation of soy protein isolate hydrolysate nanofibrils: Kinetics, structures, and interactions
Di An, Li Liang
Food Chemistry (2024) Vol. 456, pp. 139687-139687
Closed Access | Times Cited: 5
Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques
Wanrong Jiang, Xiaoyu Yang, Liang Li
Current Research in Food Science (2024) Vol. 8, pp. 100747-100747
Open Access | Times Cited: 3
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
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
Fabrication of mung bean protein-sugar beet pectin hydrogels by duo-induction of heating and laccase: Gelling properties and delivery of riboflavin
Yutong Guo, Li Liang, Xiaoyu Yang
Food Hydrocolloids (2024) Vol. 159, pp. 110690-110690
Closed Access | Times Cited: 2
Legumes as an alternative protein source in plant-based foods: applications, challenges, and strategies
Xin Zhang, Zhaonan Zhang, Ao Shen, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100876-100876
Open Access | Times Cited: 2
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: 1
Comparative study of Maillard reaction and blending between soybean protein isolate and soluble soybean polysaccharide: Physicochemical, structure and functional properties
Chuxin Ke, Shaoqi Zhang, Xiaoyu Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137101-137101
Closed Access | Times Cited: 1
Enhanced physicochemical properties and riboflavin 7 delivery ability of soy isolate protein/sugar beet pectin composite freeze-dried gels prepared by double crosslinking strategy
Cao Jin, Li Liang, Xiaoyu Yang
Carbohydrate Polymers (2024) Vol. 349, pp. 122953-122953
Closed Access
Effect of Pea Protein Isolate–Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs
Zhongjiang Wang, Yachao Tian, Fangxiao Lou, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3818-3818
Open Access
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
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