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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:

An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product
Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, et al.
Gels (2023) Vol. 9, Iss. 12, pp. 921-921
Open Access | Times Cited: 11

Showing 11 citing articles:

Enhancing Rheological and Textural Properties of Pea Protein-Collagen Gels via Transglutaminase crosslinking
Parisa Eslami, Victoria S. Haritos, S.N. Crawford, et al.
Food Structure (2025), pp. 100409-100409
Open Access
Advancements in Sustainable Plant-Based Alternatives: Exploring Proteins, Fats, and Manufacturing Challenges in Alternative Meat Production
Minju Jung, YouKyeong Lee, Sung Ok Han, et al.
Journal of Microbiology and Biotechnology (2024) Vol. 34, Iss. 5, pp. 994-1002
Open Access | Times Cited: 4
Meat‐reduced sausage substituted with germinated mung bean flour: proximate composition, physicochemical properties, and sensory acceptability
Thi Kim Yen Le, Kieu Diem Nguyen, Kim Anh Hoang
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3391-3401
Closed 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
Effect of roasting temperature and soaking time on the nutritional, antinutrional and sensory properties of protein-based meat analog from lupine
Dessalew Birlew Ayalew, Biresaw Demelash Abera, Yemenue Lake Adiss
Heliyon (2024) Vol. 10, Iss. 13, pp. e33122-e33122
Open Access | Times Cited: 1
Investigation of transglutaminase incubated condition on crosslink and rheological properties of soy protein isolate, and their effects in plant-based patty application
Sunsanee Udomrati, Thidarat Pantoa, Waraporn Sorndech, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access
Plant Taxa as Raw Material in Plant-Based Meat Analogues (PBMAs)—A Patent Survey
Kinga Kostrakiewicz-Gierałt
Nutrients (2024) Vol. 16, Iss. 23, pp. 4054-4054
Open Access
Effects of amaranth gel on model system meat emulsion properties and quality parameters
Özlem Yüncü‐Boyacı, Meltem Serdaroğlu, Fılız İçıer
Food and Life (2024) Vol. 2024, Iss. 3, pp. 113-126
Closed Access
Egg Analogues
Muhammed Yüceer
(2024), pp. 75-90
Closed Access
Comparison of Physical, Sensorial, and Microstructural Properties to Assess the Similarity Between Plant- and Animal-Based Meat Products
Fouad Ali Abdullah Abdullah, Matěj Pospiech, Đani Đorđević, et al.
Applied Sciences (2024) Vol. 14, Iss. 24, pp. 11513-11513
Open Access
A Review on the Application of Animal-Based Materials Using 3D Printing and Protein Restructuring Technologies
Hyung-Youn Choi, Eun-Jin Lim, Hack-Youn Kim
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 282-302
Open Access
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