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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:

Changes in conformation and quality of vegetable protein during texturization process by extrusion
Jinchuang Zhang, Li Liu, Hongzhi Liu, et al.
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 20, pp. 3267-3280
Closed Access | Times Cited: 239

Showing 1-25 of 239 citing articles:

Modification approaches of plant-based proteins to improve their techno-functionality and use in food products
Maryam Nikbakht Nasrabadi, Ali Sedaghat Doost, Raffaele Mezzenga
Food Hydrocolloids (2021) Vol. 118, pp. 106789-106789
Open Access | Times Cited: 480
Functionality of Ingredients and Additives in Plant-Based Meat Analogues
Konstantina Kyriakopoulou, Julia K. Keppler, Atze Jan van der Goot
Foods (2021) Vol. 10, Iss. 3, pp. 600-600
Open Access | Times Cited: 413
Modification of plant proteins for improved functionality: A review
Felix Akharume, Rotimi E. Aluko, Akinbode A. Adedeji
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 1, pp. 198-224
Closed Access | Times Cited: 399
Plant-based meat analogues: from niche to mainstream
Fatma Boukid
European Food Research and Technology (2020) Vol. 247, Iss. 2, pp. 297-308
Closed Access | Times Cited: 331
Protein demand: review of plant and animal proteins used in alternative protein product development and production
Baraem Ismail, Lasika Senaratne-Lenagala, Alicia Stube, et al.
Animal Frontiers (2020) Vol. 10, Iss. 4, pp. 53-63
Open Access | Times Cited: 302
The development history and recent updates on soy protein-based meat alternatives
Tianyi Zhang, Wei Dou, Xin Zhang, et al.
Trends in Food Science & Technology (2021) Vol. 109, pp. 702-710
Closed Access | Times Cited: 244
Plant Proteins for Future Foods: A Roadmap
Shaun Yong Jie Sim, Akila SRV, Jie Hong Chiang, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1967-1967
Open Access | Times Cited: 218
Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies
Xiaonan Sui, Tianyi Zhang, Lianzhou Jiang
Annual Review of Food Science and Technology (2020) Vol. 12, Iss. 1, pp. 119-147
Open Access | Times Cited: 195
Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking
Izalin Zahari, Ferawati Ferawati, Amanda Helstad, et al.
Foods (2020) Vol. 9, Iss. 6, pp. 772-772
Open Access | Times Cited: 192
High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure
Jinchuang Zhang, Li Liu, Yuanrong Jiang, et al.
Food Hydrocolloids (2019) Vol. 99, pp. 105311-105311
Closed Access | Times Cited: 171
Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking
Steven H.V. Cornet, Silvia J.E. Snel, Floor K.G. Schreuders, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 12, pp. 3264-3280
Open Access | Times Cited: 160
High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties
Ferawati Ferawati, Izalin Zahari, Malin Barman, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 843-843
Open Access | Times Cited: 131
Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes
Qiongling Chen, Jinchuang Zhang, Yujie Zhang, et al.
Food Hydrocolloids (2021) Vol. 117, pp. 106732-106732
Closed Access | Times Cited: 120
Meat analogs: Protein restructuring during thermomechanical processing
Akashdeep Singh Beniwal, Jaspreet Singh, Lovedeep Kaur, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 2, pp. 1221-1249
Closed Access | Times Cited: 116
High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect
Jinchuang Zhang, Qiongling Chen, David L. Kaplan, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 202-216
Closed Access | Times Cited: 108
High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure
Patrick Wittek, Nicole Zeiler, Heike P. Schuchmann, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 102-102
Open Access | Times Cited: 106
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization
Eva‐Maria Schmid, Asgar Farahnaky, Benu Adhikari, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4573-4609
Closed Access | Times Cited: 106
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs
David Julian McClements, Jochen Weiß, Amanda J. Kinchla, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 260-260
Open Access | Times Cited: 105
Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications
Qiongling Chen, Jinchuang Zhang, Yujie Zhang, et al.
Food Hydrocolloids (2022) Vol. 127, pp. 107559-107559
Closed Access | Times Cited: 93
Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review
Izalin Zahari, Karolina Östbring, Jeanette Purhagen, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2870-2870
Open Access | Times Cited: 77
Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review
Samaneh Shaghaghian, David Julian McClements, Mohammadreza Khalesi, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 646-656
Closed Access | Times Cited: 77
Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives
Marie‐Christin Baune, Nino Terjung, Mehmet Tülbek, et al.
Future Foods (2022) Vol. 6, pp. 100181-100181
Open Access | Times Cited: 69
Yeast proteins: The novel and sustainable alternative protein in food applications
Jun‐Rui Ma, Yifei Sun, Demei Meng, et al.
Trends in Food Science & Technology (2023) Vol. 135, pp. 190-201
Closed Access | Times Cited: 56
Recent Advances in the Processing and Manufacturing of Plant-Based Meat
Yu Wang, Wei Cai, Li Li, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 3, pp. 1276-1290
Closed Access | Times Cited: 44
Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review
Mingxin Zhang, Ou Wang, Shengbao Cai, et al.
Food Research International (2023) Vol. 171, pp. 113061-113061
Closed Access | Times Cited: 42
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