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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:

High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review
Valérie Guyony, Francine Fayolle, Vanessa Jury
Food Reviews International (2022) Vol. 39, Iss. 7, pp. 4262-4287
Closed Access | Times Cited: 80

Showing 1-25 of 80 citing articles:

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: 112
Hypotheses concerning structuring of extruded meat analogs
R.G.M. van der Sman, Atze Jan van der Goot
Current Research in Food Science (2023) Vol. 6, pp. 100510-100510
Open Access | Times Cited: 57
Water binding ability changes of different proteins during high-moisture extrusion
Anna Hu, Tongqing Li, Huan Zhou, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109935-109935
Closed Access | Times Cited: 22
Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins
Tianyu Su, Bei Le, Wei Zhang, et al.
Food Research International (2024) Vol. 186, pp. 114351-114351
Closed Access | Times Cited: 20
Mechanism of high-moisture extruded protein fibrous structure formation based on the interactions among pea protein, amylopectin, and stearic acid
Qiongling Chen, Jinchuang Zhang, Haodong Liu, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108254-108254
Open Access | Times Cited: 45
Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion
Katja Kantanen, Anni Oksanen, Minnamari Edelmann, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1280-1280
Open Access | Times Cited: 43
The flavor of faba bean ingredients and extrudates: Chemical and sensory properties
Fabio Tuccillo, Katja Kantanen, Yaqin Wang, et al.
Food Research International (2022) Vol. 162, pp. 112036-112036
Open Access | Times Cited: 42
The development process of plant-based meat alternatives: Raw material formulations and processing strategies
Yi Wang, Bo Lyu, Hongling Fu, et al.
Food Research International (2023) Vol. 167, pp. 112689-112689
Closed Access | Times Cited: 38
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: 35
Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extruding
Jinchuang Zhang, Tongqing Li, Qiongling Chen, et al.
Food Research International (2023) Vol. 166, pp. 112623-112623
Closed Access | Times Cited: 31
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: 30
Texturization of plant protein-based meat alternatives: Processing, base proteins, and other constructional ingredients
Oguz K. Ozturk, Bruce R. Hamaker
Future Foods (2023) Vol. 8, pp. 100248-100248
Open Access | Times Cited: 29
Technological readiness of commercial microalgae species for foods
Shufang Yang, Yuwei Fan, Yue Cao, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 7993-8017
Closed Access | Times Cited: 28
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: 14
Effect of high moisture extrusion on the structure and physicochemical properties of Tartary buckwheat protein and its in vitro digestion
Zhuo Zhang, Yu Bai, Jiawei Qiao, et al.
Food Research International (2024) Vol. 180, pp. 114065-114065
Closed Access | Times Cited: 10
SANS and SAXS: A Love Story to unravel structural evolution of soy proteins and polysaccharide fibres during high moisture extrusion for meat alternatives
Ekaterina D. Garina, Ruud den Adel, John van Duynhoven, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110121-110121
Open Access | Times Cited: 9
The texture of plant protein‐based meat analogs by high moisture extrusion: A review
Xin Zhang, Yu Zhao, Xiaohui Zhao, et al.
Journal of Texture Studies (2022) Vol. 54, Iss. 3, pp. 351-364
Closed Access | Times Cited: 35
Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota
Fatemeh Ashkar, Jianping Wu
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 23, pp. 8685-8698
Closed Access | Times Cited: 18
Modifying quinoa protein for enhanced functional properties and digestibility: A review
Hao Cui, Siqi Li, Debashree Roy, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100604-100604
Open Access | Times Cited: 18
Comparative structural, digestion and absorption characterization of three common extruded plant proteins
Yuxiang Wang, Zhaojun Zheng, Chaoyang Zhang, et al.
Food Research International (2023) Vol. 177, pp. 113852-113852
Closed Access | Times Cited: 18
Conformational changes and product quality of high-moisture extrudates produced from soy, rice, and pea proteins
Boning Mao, Jaspreet Singh, Suzanne M. Hodgkinson, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109341-109341
Open Access | Times Cited: 17
Microbial community structure of plant-based meat alternatives
Franz‐Ferdinand Roch, Monika Dzieciol, Narciso M. Quijada, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 7
From Farms to Labs: The New Trend of Sustainable Meat Alternatives
Abdul Samad, So-Hee Kim, Chan‐Jin Kim, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 13-30
Open Access | Times Cited: 6
Food extrusion: An advanced process for innovation and novel product development
Andriana Ε. Lazou
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 14, pp. 4532-4560
Closed Access | Times Cited: 26
Accumulation of Heterocyclic Amines and Advanced Glycation End Products in Various Processing Stages of Plant-Based Burgers by UHPLC-MS/MS
Peng Deng, Yang Chen, Siying Xie, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 46, pp. 14771-14783
Closed Access | Times Cited: 24
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