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:
Tailoring protein intrinsic charge by enzymatic deamidation for solubilizing chicken breast myofibrillar protein in water
Wenyan Fu, Xing Chen, Hao Cheng, et al.
Food Chemistry (2022) Vol. 385, pp. 132512-132512
Closed Access | Times Cited: 38
Wenyan Fu, Xing Chen, Hao Cheng, et al.
Food Chemistry (2022) Vol. 385, pp. 132512-132512
Closed Access | Times Cited: 38
Showing 26-50 of 38 citing articles:
A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications
Jiahui Chen, Xianming Zeng, Xiaomei Sun, et al.
Ultrasonics Sonochemistry (2023) Vol. 96, pp. 106427-106427
Open Access | Times Cited: 4
Jiahui Chen, Xianming Zeng, Xiaomei Sun, et al.
Ultrasonics Sonochemistry (2023) Vol. 96, pp. 106427-106427
Open Access | Times Cited: 4
Enhancement of functional properties, digestive properties, and in vitro digestion product physiological activity of extruded corn gluten meal by enzymatic modification
Pimiao Huang, Wenke Zhao, Lei Cai, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 6, pp. 3477-3486
Closed Access | Times Cited: 3
Pimiao Huang, Wenke Zhao, Lei Cai, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 6, pp. 3477-3486
Closed Access | Times Cited: 3
l-Glutamine-, peptidyl- and protein-glutaminases: structural features and applications in the food industry
Yohanna Belén Martínez, Flavia Vanina Ferreira, Matías A. Musumeci
World Journal of Microbiology and Biotechnology (2022) Vol. 38, Iss. 11
Closed Access | Times Cited: 6
Yohanna Belén Martínez, Flavia Vanina Ferreira, Matías A. Musumeci
World Journal of Microbiology and Biotechnology (2022) Vol. 38, Iss. 11
Closed Access | Times Cited: 6
The effect of high‐pressure homogenization on rabbit myofibrillar proteins in dilute sodium chloride solutions: weak ionic shielding promotes the depolymerisation
Chang Su, Zhifei He, Hongjun Li
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 3, pp. 1138-1149
Closed Access | Times Cited: 5
Chang Su, Zhifei He, Hongjun Li
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 3, pp. 1138-1149
Closed Access | Times Cited: 5
Discovery and Mechanistic Analysis of a Novel Source of Protein Glutaminase Pg5 and its Potential Application
Weijun Leng, Ying Li, Xin Liang, et al.
(2024)
Closed Access
Weijun Leng, Ying Li, Xin Liang, et al.
(2024)
Closed Access
Improved Solubility and Emulsifying Ability of Walnut Protein Isolate Through Deamidation by Protein-Glutaminase
Jing Xue, Sisi Feng, Zhou Zheng
(2024)
Closed Access
Jing Xue, Sisi Feng, Zhou Zheng
(2024)
Closed Access
Engineering of Protein Glutaminase for Highly Efficient Modification of Fish Myofibrillar Protein Through Structure-Based and Computational-Aided Strategy
Weijun Leng, Ying Li, Xin Liang, et al.
(2024)
Closed Access
Weijun Leng, Ying Li, Xin Liang, et al.
(2024)
Closed Access
Enhancing the Structural and Functional Properties of Casein by Deamidation with Recombinant Protein Glutaminase
Zheng Zhang, Lihui Zheng, Yuxi Li, et al.
(2024)
Closed Access
Zheng Zhang, Lihui Zheng, Yuxi Li, et al.
(2024)
Closed Access
Functional and Mechanistic Dissection of Protein Glutaminase PG3 and Its Rational Engineering for Enhanced Modification of Myofibrillar Proteins
Weijun Leng, Ying Li, Li Yuan, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Weijun Leng, Ying Li, Li Yuan, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Dimensional reduction of meat structure to create novel applications
Nana Zhang, Xing Chen, Xidong Jiao, et al.
Current Opinion in Food Science (2024) Vol. 60, pp. 101232-101232
Closed Access
Nana Zhang, Xing Chen, Xidong Jiao, et al.
Current Opinion in Food Science (2024) Vol. 60, pp. 101232-101232
Closed Access
The effect of enzymatic deamidation on the solubility and emulsifying properties of walnut protein isolate
Jing Xue, Sisi Feng, Zheng Zhou
Journal of the Science of Food and Agriculture (2024)
Open Access
Jing Xue, Sisi Feng, Zheng Zhou
Journal of the Science of Food and Agriculture (2024)
Open Access
Systematic free energy insights into the enhanced dispersibility of myofibrillar protein in low-salt solutions through ultrasound-assisted enzymatic deamidation
Yating Liu, Zongyun Yang, Zhen Li, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107199-107199
Closed Access
Yating Liu, Zongyun Yang, Zhen Li, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107199-107199
Closed Access
Enzymatically deamidated pork myofibrillar protein can form thermo-reversible gels
Yanyun Zhang, Xing Chen, Xingwei Li, et al.
International Journal of Biological Macromolecules (2024), pp. 139039-139039
Closed Access
Yanyun Zhang, Xing Chen, Xingwei Li, et al.
International Journal of Biological Macromolecules (2024), pp. 139039-139039
Closed Access
The structural rearrangement and depolymerisation induced by high‐pressure homogenisation inhibit the thermal aggregation of myofibrillar protein
Chang Su, Zhifei He, Zefu Wang, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 10, pp. 6813-6823
Closed Access | Times Cited: 3
Chang Su, Zhifei He, Zefu Wang, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 10, pp. 6813-6823
Closed Access | Times Cited: 3
