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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:

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

Showing 1-25 of 35 citing articles:

Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foods
Hualu Zhou, Xiaoyan Hu, Xiaoke Xiang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108909-108909
Closed Access | Times Cited: 51
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
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: 8
Influence of Rapeseed Oil on Extruded Plant-Based Meat Analogues: Assessing Mechanical and Rheological Properties
G.I. Saavedra Isusi, Valerie L. Pietsch, Philipp Beutler, et al.
Processes (2023) Vol. 11, Iss. 7, pp. 1871-1871
Open Access | Times Cited: 19
A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications
Shiyu Li, Xuewei Feng, Xiyu Hao, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3292-3327
Closed Access | Times Cited: 18
Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects
Jialing Yu, Liyuan Wang, Zhaowei Zhang
Foods (2023) Vol. 12, Iss. 22, pp. 4180-4180
Open Access | Times Cited: 17
The technical potential of a sous-vide processing method for developing high-moisture textured soy protein
Hyun Woo Choi, Minji Choi, Jungwoo Hahn, et al.
Food Chemistry (2023) Vol. 430, pp. 136978-136978
Closed Access | Times Cited: 16
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: 5
Structural properties of pea proteins (Pisum sativum) for sustainable food matrices
Lutz Großmann
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 23, pp. 8346-8366
Closed Access | Times Cited: 11
Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial properties
Xiaoyan Hu, Xiaoke Xiang, Qian Ju, et al.
Food Research International (2024) Vol. 191, pp. 114734-114734
Closed Access | Times Cited: 4
Multiscale study of structure formation in high moisture extruded plant protein biopolymer mixes
Julie Frost Dahl, Oriane Bouché, Milena Corredig
Food Hydrocolloids (2024) Vol. 158, pp. 110523-110523
Closed Access | Times Cited: 4
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
Comparison of granulometric and textural characteristics of in vitro food bolus of beef- and plant-based patties
Maria Cecilia Giron, Filip Oosterlinck, L Steenhorst-Slikkerveer, et al.
Food Hydrocolloids (2025), pp. 111071-111071
Open Access
Multi-objective Bayesian optimisation on the textural properties of plant-based meat analogues through high-moisture extrusion
Alicia Hui Ping Theng, Madhavkrishnan LAKSHMINARAYANAN, Dayna Shu Min Ong, et al.
Journal of Food Engineering (2025), pp. 112566-112566
Closed Access
Evolution of fibrous structure and physicochemical properties of pea protein matrices during high moisture extrusion: Impacts of zein and extrusion zone
Liyang Qi, Min Wang, Ying Li, et al.
Food Hydrocolloids (2025), pp. 111379-111379
Closed Access
Effects of food components and processing parameters on plant‐based meat texture formation and evaluation methods
Yujie Xia, Jing Qian, Yicheng Zhao, et al.
Journal of Texture Studies (2022) Vol. 54, Iss. 3, pp. 394-409
Closed Access | Times Cited: 16
Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs
Yu Zhao, Xiaohui Zhao, Ping Sun, et al.
Journal of Texture Studies (2022) Vol. 54, Iss. 3, pp. 410-419
Closed Access | Times Cited: 16
Effect of high-moisture extrusion process on quality attribute and fibrous formation mechanism of pea protein: Insight into dynamic changes of textural protein
Dongyu Sun, Bowen Zhang, Chengyi Zhou, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 89, pp. 103486-103486
Closed Access | Times Cited: 10
The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs
Jana K. Richter, María Laura Montero, Marina Ikuse, et al.
Journal of Food Science (2023) Vol. 89, Iss. 1, pp. 104-120
Open Access | Times Cited: 9
Global research landscape and trends of plant-based meat analogs: a bibliometric analysis
Yunting Xie, Linlin Cai, Guanghong Zhou, et al.
Food Materials Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 3
Intervening Effect of Polysaccharides on Structured Soy-Based Meat Analogs by High-Moisture Extrusion
Yu Zhao, Wenjie Sui, Jingxin Zhang, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 3
The microbial contaminants of plant-based meat analogues from the retail market
Marta Dušková, Kateřina Dorotíková, Klára Bartáková, et al.
International Journal of Food Microbiology (2024) Vol. 425, pp. 110869-110869
Closed Access | Times Cited: 3
Soy Protein Hydrolysates Affect the Structural and Mechanical Properties of Soy Protein-Wheat Gluten Extrudates Using High Moisture Extrusion
Yan Ji, Zhaojun Wang, Qian Deng, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 912-912
Open Access | Times Cited: 7
Investigating the Potential of Full-Fat Soy as an Alternative Ingredient in the Manufacture of Low- and High-Moisture Meat Analogs
Yung-Hee Jeon, Bon‐Jae Gu, Gi‐Hyung Ryu
Foods (2023) Vol. 12, Iss. 5, pp. 1011-1011
Open Access | Times Cited: 6
Potential use of gluten hydrolysate as a plasticizer in high-moisture soy protein–gluten extrudates
Zhaojun Wang, Yan Ji, Liwei Fu, et al.
Journal of Food Engineering (2023) Vol. 354, pp. 111565-111565
Closed Access | Times Cited: 6
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