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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:

Use of food carbohydrates towards the innovation of plant-based meat analogs
Mingfei Huang, Taha Mehany, Wenfeng Xie, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 155-163
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Perspectives on sustainable food production system: Characteristics and green technologies
Bai Qu, Zhenlei Xiao, Abhinav Upadhyay, et al.
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 100988-100988
Open Access | Times Cited: 17
Production of plant-based meat: functionality, limitations and future prospects
Muhammad Imran, Liyan Zhang
European Food Research and Technology (2023) Vol. 249, Iss. 9, pp. 2189-2213
Closed Access | Times Cited: 31
Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs
Taha Mehany, Shahida Anusha Siddiqui, Babatunde Olawoye, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 20, pp. 7237-7267
Closed Access | Times Cited: 23
Application of lipids and their potential replacers in plant-based meat analogs
Qiongling Chen, Zhenjia Chen, Jinchuang Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 645-654
Closed 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: 10
Plant-Based Meat Analogs and Their Effects on Cardiometabolic Health: An 8-Week Randomized Controlled Trial Comparing Plant-Based Meat Analogs With Their Corresponding Animal-Based Foods
Darel Wee Kiat Toh, Amanda Simin Fu, Kervyn Ajay Mehta, et al.
American Journal of Clinical Nutrition (2024) Vol. 119, Iss. 6, pp. 1405-1416
Open Access | Times Cited: 10
Towards understanding pectin-protein interaction and the role of pectin in plant-based meat analogs constructing
Jie Zhang, Panhang Liu, Annan Wu, et al.
LWT (2024) Vol. 202, pp. 116325-116325
Open Access | Times Cited: 6
Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques
Wei‐Jen Tang, Qin Pan, Jianfei He, et al.
Food Research International (2025) Vol. 202, pp. 115673-115673
Closed Access
Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion
Yue Fan, Pratheep K. Annamalai, Bhesh Bhandari, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103919-103919
Open Access
The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review
Hanxiao Bao, Yuxi Wang, Yue Huang, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 55-55
Open Access
Carbohydrate-Based Fat Mimetics: Mechanistic Insights and Tribological Interactions
Xuerui Li, Zhenghang Xu, Xiaoyun Xu, et al.
Trends in Food Science & Technology (2025), pp. 104885-104885
Closed Access
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology
Zhi Cheng, Yue Qiu, Mengyao Bian, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104417-104417
Closed Access | Times Cited: 4
Comparing the sensory properties of commercially available animal and plant‐based burgers
Rebecca A. Forster, Emma Hassall, Louwrens C. Hoffman, et al.
Journal of Texture Studies (2024) Vol. 55, Iss. 3
Closed Access | Times Cited: 4
Sustainable food. Production and consumption perspectives
Barbara Borusiak, Szymon Cyfert, Bazyli Czyżewski, et al.
(2024)
Open Access | Times Cited: 3
Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties
Jong-Hyun Han, Dong Hyun Keum, Seong Joon Hong, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3731-3731
Open Access | Times Cited: 10
Plant-based alternative proteins—are they nutritionally more advantageous?
Wesley Tay, Rina Yu Chin Quek, Joseph Lim, et al.
European Journal of Clinical Nutrition (2023) Vol. 77, Iss. 11, pp. 1051-1060
Closed Access | Times Cited: 8
PLANT-BASED MEAT: A SUSTAINABLE ALTERNATIVE TO MEAT
Melek Zor, Ahmed Menevşeoğlu, Seda UFUK
GIDA / THE JOURNAL OF FOOD (2024) Vol. 49, Iss. 3, pp. 504-516
Open Access | Times Cited: 2
Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges
Yan Zheng, Chunhong Liu, Xiaohai Zhang, et al.
Current Nutrition Reports (2024)
Closed Access | Times Cited: 2
Berry pomace as a potential ingredient for plant‐based meat analogs
Jingnan Zhang, Yiyao Li
Food biomacromolecules. (2024)
Open Access | Times Cited: 1
Innovative Plant-Based Burger Enriched with Tenebrio molitor Meal: Characterization and Shelf-Life
Paula Ardila, Adrián Honrado, Pedro Marquina, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3460-3460
Open Access | Times Cited: 5
Meat alternatives—market and cunsumption
Iga Rybicka, Karolina Bohdan, Przemysław Łukasz Kowalczewski
(2024), pp. 118-131
Open Access | Times Cited: 1
Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties
Xinyu Shi, Zun Wang, Zhongxiang Fang
Foods (2024) Vol. 13, Iss. 14, pp. 2224-2224
Open Access | Times Cited: 1
Novel plant-based meat alternatives: Implications and opportunities for consumer nutrition and health
Yaqin Wang, Ching Jian
Advances in food and nutrition research (2023), pp. 241-274
Closed Access | Times Cited: 3
Evaluation of amidated pectin as fat substitutes for minced chicken breast: Physicochemical properties and edible quality
Chenmin Zheng, Na Cai, Chunchun Huang, et al.
Food Research International (2023) Vol. 173, pp. 113371-113371
Closed Access | Times Cited: 3
Soybean protein and soybean peptides: Biological activity, processing technology, and application prospects
Tianyu Zhang, Wenhui Li, He Li, et al.
Food Science and Technology Research (2023) Vol. 29, Iss. 4, pp. 277-288
Closed Access | Times Cited: 2
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