Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review
Ke Wang, Yan Li, Yimin Zhang, et al.
Meat Science (2022) Vol. 189, pp. 108822-108822
Closed Access | Times Cited: 51

Showing 26-50 of 51 citing articles:

Physicochemical properties of grass carp surimi as affected by pH and NaCl concentration during washing
Yudong Wang, Yuxin Tian, Jingwen Sun, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 952-962
Open Access | Times Cited: 5
Improved gelling and emulsifying properties of chicken wooden breast myofibrillar protein by high-intensity ultrasound combination with pH-shifting
Ke Wang, Huan Liu, Jingxin Sun
Poultry Science (2023) Vol. 102, Iss. 11, pp. 103063-103063
Open Access | Times Cited: 5
Gelation of crocodile myofibrillar protein – κ-carrageenan mixtures in two low-NaCl solution
Qiu Qin Zhang, Jing Tang, Ying Wu, et al.
Food Chemistry (2024) Vol. 445, pp. 138753-138753
Closed Access | Times Cited: 1
Synergistic Effects of High-Intensity Ultrasound Combined with L-Lysine for the Treatment of Porcine Myofibrillar Protein Regarding Solubility and Flavour Adsorption Capacity
Yongkang Xie, De Chen, Jianxin Cao, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 629-629
Open Access | Times Cited: 1
Development and characterization of myofibrillar protein film obtained from Nile tilapia mechanically separated meat (MSM)
Lana Oliveira Leite, Sara Monaliza Sousa Nogueira, Ana Irene Martins da Silva, et al.
Ciência Agronômica/Revista ciência agronômica (2024) Vol. 55
Open Access | Times Cited: 1
Effect of NaCl on the structure and digestive properties of heat-treated myofibrillar proteins
Chaozhi Zhu, Mengjie Zhang, Hua Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141521-141521
Closed Access | Times Cited: 1
Cryoprotective effect of magnetic field-assisted freezing in combination with curdlan on myofibrillar protein of Litopenaeus vannamei: oxidative aggregation, protein structure and thermal stability
Minxin Lu, C. Zhang, Linyin Ma, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110730-110730
Closed Access | Times Cited: 1
Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats
Ngassa Julius Mussa, Chantira Wongnen, Warangkana Kitpipit, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 55-55
Open Access | Times Cited: 1
Physicochemical Properties and Oxidative Stability of an Emulsion Prepared from (-)-Epigallocatechin-3-Gallate Modified Chicken Wooden Breast Myofibrillar Protein
Ke Wang, Yan Li, Yimin Zhang, et al.
Antioxidants (2022) Vol. 12, Iss. 1, pp. 64-64
Open Access | Times Cited: 9
Improved thermal tolerance of ovotransferrin against pasteurization by phosphorylation
Yaping Liu, Jiajie Wang, Chenxin Huang, et al.
Food Chemistry (2022) Vol. 405, pp. 135019-135019
Closed Access | Times Cited: 8
Interactions between paramyosin and actin greatly improve their thermostability and gel properties
Shuhua Yin, Maoping Duan, Jian Zhang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 3, pp. 1564-1571
Closed Access | Times Cited: 3
On-chip immunomagnetic separation of allergens from myofibrillar proteins of seafoods for rapid allergy tests
Li Wang, Hongyan Bi
The Analyst (2022) Vol. 147, Iss. 18, pp. 4063-4072
Closed Access | Times Cited: 5
Oxidative mechanism of chicken wooden breast myofibrillar protein
Ke Wang, Yimin Zhang, Jingxin Sun
Deleted Journal (2024)
Open Access
Food and Biomedical Applications of Fish Proteins
Maya Raman
(2024), pp. 137-162
Closed Access
Probing into the mechanism of adding tussah pupa powder to improve the deterioration of a pork batter emulsified gel
Jinyue Zheng, Yvxin Ding, Dan Han, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5733-5741
Closed Access
Revealing protein aggregation behaviour and dispersion properties induced by molecular interactions between sucrose esters and myofibrillar protein in an aqueous phase system
Xiang Li, Wenwen Hou, Y. Yi, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136768-136768
Closed Access
Leg muscles of migratory locust (Locusta migratoria) as a protein source: Extraction, protein composition and foaming properties
Maryia Mishyna, Valentina Ciaravolo, Maria Litsa, et al.
Food Research International (2024) Vol. 197, pp. 115228-115228
Open Access
Preferential Binding of Cations Modulates Electrostatically Driven Protein Aggregation and Disaggregation
Deepika Singla, Mily Bhattacharya
The Journal of Physical Chemistry B (2024) Vol. 128, Iss. 44, pp. 10870-10879
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
Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase transition
Sumeng Wei, Xin Li, Jingming Zhang, et al.
Meat Science (2024) Vol. 220, pp. 109703-109703
Closed Access
Technofunctional properties of fish protein hydrolysate
Nilesh Prakash Nirmal, Chalat Santivarangkna, Alaa El‐Din A. Bekhit, et al.
Elsevier eBooks (2024), pp. 157-196
Closed Access
Physicochemical, Functional, Molecular, and Surface properties of Bean Proteins grown in the High-Altitude Northern Himalayas
Debojit Baidya Choudhury, Khalid Gul, Rachna Sehrawat
Food Hydrocolloids (2024) Vol. 162, pp. 110957-110957
Closed Access
Polysaccharides as natural enhancers for meat quality, preservation, and protein functionality: A comprehensive review
Mohamed Aamer Abubaker, Duoduo Zhang, Guanxu Liu, et al.
Food Chemistry (2024) Vol. 468, pp. 142428-142428
Closed 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
Enhancement of goat meat myofibrillar protein functionality by epicatechin: structural and physicochemical property modifications
Guanchen Liu, Zekun Li, Changchun Hao, et al.
LWT (2024), pp. 117275-117275
Open Access

Scroll to top