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 the texture properties and protein thermal stability of Antarctic krill (Euphausia superba) by L‐lysine marination
Junxin Lin, Yuying Zhang, Yiwei Li, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 9, pp. 3916-3924
Closed Access | Times Cited: 18
Junxin Lin, Yuying Zhang, Yiwei Li, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 9, pp. 3916-3924
Closed Access | Times Cited: 18
Showing 18 citing articles:
Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp)
Hao Man, Peizi Sun, Junxin Lin, et al.
Food Chemistry (2024) Vol. 445, pp. 138735-138735
Closed Access | Times Cited: 21
Hao Man, Peizi Sun, Junxin Lin, et al.
Food Chemistry (2024) Vol. 445, pp. 138735-138735
Closed Access | Times Cited: 21
Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat
Peizi Sun, Junxin Lin, Xiang Ren, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 10, pp. 2313-2326
Closed Access | Times Cited: 31
Peizi Sun, Junxin Lin, Xiang Ren, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 10, pp. 2313-2326
Closed Access | Times Cited: 31
Study on the effect and mechanism of chicken breast on the gel properties of silver carp (Hypophthalmichtys molitrix) surimi
Qixing Jiang, Lishi Wang, Pei Gao, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 2, pp. 1132-1142
Open Access | Times Cited: 16
Qixing Jiang, Lishi Wang, Pei Gao, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 2, pp. 1132-1142
Open Access | Times Cited: 16
Correlation between physicochemical properties and volatile compound profiles in tilapia muscles subjected to four different thermal processing techniques
Jiahui Chen, Cuiping Shi, Jiamin Xu, et al.
Food Chemistry X (2023) Vol. 18, pp. 100748-100748
Open Access | Times Cited: 14
Jiahui Chen, Cuiping Shi, Jiamin Xu, et al.
Food Chemistry X (2023) Vol. 18, pp. 100748-100748
Open Access | Times Cited: 14
Effect of Basic Amino Acid Pretreatment on the Quality of Canned Antarctic Krill
Peizi Sun, Xuedi Zhang, Xiang Ren, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 8, pp. 1690-1702
Closed Access | Times Cited: 13
Peizi Sun, Xuedi Zhang, Xiang Ren, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 8, pp. 1690-1702
Closed Access | Times Cited: 13
Effect of κ‐carrageenan on the physicochemical and structural characteristics of ready‐to‐eat Antarctic Krill surimi gel
Jiawen Chen, Yadong Hu, Pei Gao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3711-3722
Closed Access | Times Cited: 5
Jiawen Chen, Yadong Hu, Pei Gao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3711-3722
Closed Access | Times Cited: 5
Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat
Ye Zou, Liang Li, Jing Yang, et al.
Ultrasonics Sonochemistry (2022) Vol. 89, pp. 106154-106154
Open Access | Times Cited: 22
Ye Zou, Liang Li, Jing Yang, et al.
Ultrasonics Sonochemistry (2022) Vol. 89, pp. 106154-106154
Open Access | Times Cited: 22
Effect and synergy of different exogenous additives on gel properties of the mixed shrimp surimi (Antarctic krill and white shrimp)
Biao Zhang, Xuan Guo, Junxin Lin, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 5338-5348
Closed Access | Times Cited: 11
Biao Zhang, Xuan Guo, Junxin Lin, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 5338-5348
Closed Access | Times Cited: 11
Impact of L-arginine on the quality of heat-treated Antarctic krill: Influence of pH and the guanidinium group
Xiang Ren, Xinyu Zhang, Peizi Sun, et al.
Food Research International (2023) Vol. 174, pp. 113499-113499
Closed Access | Times Cited: 6
Xiang Ren, Xinyu Zhang, Peizi Sun, et al.
Food Research International (2023) Vol. 174, pp. 113499-113499
Closed Access | Times Cited: 6
Ultrasound treatment improved gelling and emulsifying properties of myofibrillar proteins from Antarctic krill (Euphausia superba)
Chang Zhou, Ruoyan Liu, Di Zhao, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107123-107123
Open Access | Times Cited: 2
Chang Zhou, Ruoyan Liu, Di Zhao, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107123-107123
Open Access | Times Cited: 2
L-lysine moderates thermal aggregation of coconut proteins induced by thermal treatment
Liqiang Wang, Youbang Zhang, Run Li, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 6
Liqiang Wang, Youbang Zhang, Run Li, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 6
Inhibitory effect of L-arginine on the oxidative aggregation behavior of myofibrillar proteins in the Antarctic krill (Euphausia superba): pH and antioxidation
Xinyu Zhang, Xiang Ren, Junxin Lin, et al.
Food Chemistry (2024) Vol. 464, pp. 141702-141702
Closed Access | Times Cited: 1
Xinyu Zhang, Xiang Ren, Junxin Lin, et al.
Food Chemistry (2024) Vol. 464, pp. 141702-141702
Closed Access | Times Cited: 1
Organic solvent extraction and characterization of Antarctic krill protein with high crystallinity and high molecular weight
Yi Xu, Jing Guo, Fucheng Guan, et al.
Process Biochemistry (2023) Vol. 134, pp. 363-369
Closed Access | Times Cited: 3
Yi Xu, Jing Guo, Fucheng Guan, et al.
Process Biochemistry (2023) Vol. 134, pp. 363-369
Closed Access | Times Cited: 3
Effect of L-Lysine on Heat-Induced Aggregation Behavior of Antarctic Krill (Euphausia superba) Myofibrillar Protein
Junxin Lin, Peizi Sun, Yanfen Zhao, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 6, pp. 1448-1461
Open Access | Times Cited: 2
Junxin Lin, Peizi Sun, Yanfen Zhao, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 6, pp. 1448-1461
Open Access | Times Cited: 2
Physicochemical and conformational changes of krill myofibrillar protein induced by two-stage thermal treatment and their relationship with muscle texture
Xiaofang Liu, Kaiwen Liu, Baoshang Fu, et al.
Food Chemistry (2024), pp. 142174-142174
Closed Access
Xiaofang Liu, Kaiwen Liu, Baoshang Fu, et al.
Food Chemistry (2024), pp. 142174-142174
Closed Access
Effect of L-Lysine on heat-induced aggregation behavior of Antarctic krill (Euphausia superba) myofibrillar protein
Junxin Lin, Peizi Sun, Yanfen Zhao, et al.
Research Square (Research Square) (2023)
Open Access
Junxin Lin, Peizi Sun, Yanfen Zhao, et al.
Research Square (Research Square) (2023)
Open Access
Effect of heating on protein denaturation, water state, microstructure, and textural properties of Antarctic krill (Euphausia superba) meat
Peizi Sun, Junxin Lin, Xiang Ren, et al.
Research Square (Research Square) (2022)
Open Access
Peizi Sun, Junxin Lin, Xiang Ren, et al.
Research Square (Research Square) (2022)
Open Access
Effect of basic amino acid pretreatment on the quality of canned Antarctic krill
Peizi Sun, Xuedi Zhang, Xiang Ren, et al.
Research Square (Research Square) (2022)
Open Access
Peizi Sun, Xuedi Zhang, Xiang Ren, et al.
Research Square (Research Square) (2022)
Open Access
