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:
Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno‐functional, and microstructural quality of texturized lentil protein
Ravinder Singh, María F. Rivadeneira, Michael T. Nickerson, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2040-2053
Open Access | Times Cited: 4
Ravinder Singh, María F. Rivadeneira, Michael T. Nickerson, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2040-2053
Open Access | Times Cited: 4
Showing 4 citing articles:
Effect of Extrusion Conditions on the Characteristics of Texturized Vegetable Protein from a Faba Bean Protein Mix and Its Application in Vegan and Hybrid Burgers
María F. Rivadeneira, Andrea K. Stone, Ravinder Singh, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 547-547
Open Access
María F. Rivadeneira, Andrea K. Stone, Ravinder Singh, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 547-547
Open Access
Modulating texturized pea protein characteristics through extrusion process parameters for application in hybrid and vegan burger patties
Ravinder Singh, María F. Rivadeneira, Yineth Ruiz Garcia, et al.
European Food Research and Technology (2025)
Closed Access
Ravinder Singh, María F. Rivadeneira, Yineth Ruiz Garcia, et al.
European Food Research and Technology (2025)
Closed Access
Evolution of Dried Food Texturization: A Critical Review of Technologies and Their Impact on Organoleptic and Nutritional Properties
Freddy Mahfoud, Jessica Frem, Jean Claude Assaf, et al.
Processes (2025) Vol. 13, Iss. 3, pp. 799-799
Open Access
Freddy Mahfoud, Jessica Frem, Jean Claude Assaf, et al.
Processes (2025) Vol. 13, Iss. 3, pp. 799-799
Open Access
A comprehensive review of processing, functionality, and potential applications of lentil proteins in the food industry
Fatemeh Aghababaei, David Julian McClements, Marc Pignitter, et al.
Advances in Colloid and Interface Science (2024) Vol. 333, pp. 103280-103280
Open Access | Times Cited: 2
Fatemeh Aghababaei, David Julian McClements, Marc Pignitter, et al.
Advances in Colloid and Interface Science (2024) Vol. 333, pp. 103280-103280
Open Access | Times Cited: 2
Hardness Analysis of Foods in a Diet Based on the Mediterranean Diet and Adapted to Chilean Gastronomy
Franco Marinelli, Camila Venegas, F. Pirce, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3061-3061
Open Access
Franco Marinelli, Camila Venegas, F. Pirce, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3061-3061
Open Access
