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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.

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Showing 26-50 of 36 citing articles:

Application of lysine as a potential alternative to sodium salt in frankfurters: With emphasis on quality profile promotion and saltiness compensation
Jingming Zhang, Xin Li, Baohua Kong, et al.
Meat Science (2024) Vol. 217, pp. 109609-109609
Closed Access | Times Cited: 1
Abelmoschus manihot gum improves the water retention capacity of low-salt myofibrillar protein gels: Perspective on aggregation behaviour and conformational changes during heating
Dongxue Yuan, Cheng Li, Jingming Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137483-137483
Closed Access | Times Cited: 1
Stabilizing effect of hydrolyzed distarch phosphate on Litopenaeus vannamei myofibrillar protein hydrogel and products
Jiaqi Yu, Wenhui Hao, H. J. Di, et al.
Food Hydrocolloids (2024), pp. 110902-110902
Closed Access | Times Cited: 1
Quality properties of pork gel manufactured by the pork treated with high hydrostatic pressure without phosphate
Seul-Ki-Chan Jeong, Seonmin Lee, Kyung Jo, et al.
Food and Life (2023) Vol. 2023, Iss. 1, pp. 29-38
Open Access | Times Cited: 4
Using nanocellulose to improve heat‐induced cull cow meat myofibrillar protein gels: effects of particle morphology and content
Ruixi Shen, Xiaojing Tian, Qinghua Yang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 15, pp. 7550-7559
Closed Access | Times Cited: 3
Clean label physical conjugates of protein-based bio-emulsifiers for food applications
Hemanta Chutia, Charu Lata Mahanta
Food Chemistry Advances (2023) Vol. 3, pp. 100469-100469
Open Access | Times Cited: 2
Synergistic effects of phosphorylation modification and protocatechuic acid copolymerization improve the physical and oxidation stability of high internal phase emulsion stabilized by perilla protein isolate
Qiaoli Zhao, Jinwei Li, Haili Qin, et al.
Food Chemistry (2024) Vol. 458, pp. 140270-140270
Closed Access
Controlling the co-aggregation and gelation of cod-soy binary proteins based on partially/fully denatured soy proteins
Xiaohan Zheng, Bowen Zou, R.K. Zhu, et al.
Food Chemistry (2024) Vol. 465, pp. 141931-141931
Closed Access
Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of Hypophthalmichthys molitrix and Argopecten irradians Blended Surimi
Wenhao Geng, Miaomiao Tian, Xinyue Zhang, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3703-3703
Open Access
Retrograded Resistant Starch Improves Emulsion Stability and Emulsion Gel Properties Stabilized by Myofibrillar Proteins Without Degrading In Vitro Protein Digestibility
Jinyu Chen, Fangyang Hu, Jiaqi Guo, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3739-3739
Open Access
Mastering the methods of Modifying fish protein: Expanding its application in the food industry
Mingxing ZHOU, Weiqing Lan, Jing Xie
Trends in Food Science & Technology (2024), pp. 104810-104810
Closed Access
Enhancing gel behavior of yellow croaker surimi by fruit extracts: Physicochemical properties and molecular mechanism
Xinyan Wang, Songyi Lin, Ruichun Wang, et al.
Journal of Texture Studies (2023) Vol. 55, Iss. 1
Closed Access | Times Cited: 1
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