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:
Effects of High-Pressure Treatments (Ultra-High Hydrostatic Pressure and High-Pressure Homogenization) on Bighead Carp (Aristichthys nobilis) Myofibrillar Protein Native State and Its Hydrolysate
Mengting Chen, Lan Wang, Bijun Xie, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 10, pp. 2252-2266
Closed Access | Times Cited: 22
Mengting Chen, Lan Wang, Bijun Xie, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 10, pp. 2252-2266
Closed Access | Times Cited: 22
Showing 22 citing articles:
Novel ACE inhibitory peptides derived from bighead carp (Aristichthys nobilis) hydrolysates: Screening, inhibition mechanisms and the bioconjugation effect with graphene oxide
Mengting Chen, Lan Wang, Changliang Zheng, et al.
Food Bioscience (2023) Vol. 52, pp. 102399-102399
Closed Access | Times Cited: 22
Mengting Chen, Lan Wang, Changliang Zheng, et al.
Food Bioscience (2023) Vol. 52, pp. 102399-102399
Closed Access | Times Cited: 22
High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources
Sukan Braspaiboon, Thunnop Laokuldilok
Foods (2024) Vol. 13, Iss. 6, pp. 922-922
Open Access | Times Cited: 6
Sukan Braspaiboon, Thunnop Laokuldilok
Foods (2024) Vol. 13, Iss. 6, pp. 922-922
Open Access | Times Cited: 6
Unveiling the impact of high-pressure processing on anthocyanin-protein/polysaccharide interactions: A comprehensive review
Wenjuan Guo, Sheida Mehrparvar, Weizhao Hou, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132042-132042
Closed Access | Times Cited: 5
Wenjuan Guo, Sheida Mehrparvar, Weizhao Hou, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132042-132042
Closed Access | Times Cited: 5
Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles
Chuan Yang, Guangyu Wu, Yingbiao Li, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 9, pp. 2070-2081
Closed Access | Times Cited: 11
Chuan Yang, Guangyu Wu, Yingbiao Li, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 9, pp. 2070-2081
Closed Access | Times Cited: 11
Fabrication and characterization of curcumin-loaded composite nanoparticles based on high-hydrostatic-pressure-treated zein and pectin: Interaction mechanism, stability, and bioaccessibility
Nan Wang, Hongxiu Fan, Jiaxun Wang, et al.
Food Chemistry (2023) Vol. 446, pp. 138286-138286
Closed Access | Times Cited: 8
Nan Wang, Hongxiu Fan, Jiaxun Wang, et al.
Food Chemistry (2023) Vol. 446, pp. 138286-138286
Closed Access | Times Cited: 8
Extraction of Sesquiterpene Lactones from Inula helenium Roots by High-Pressure Homogenization and Effects on Antimicrobial, Antioxidant, and Antiglycation Activities
Fahriye Şeyma Özcan, Nihat Ali Özcan, Hilal Dikmen, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 4071-4082
Open Access | Times Cited: 2
Fahriye Şeyma Özcan, Nihat Ali Özcan, Hilal Dikmen, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 4071-4082
Open Access | Times Cited: 2
The Effects of High-Pressure Homogenization on Physicochemical and Functional Properties of Gelatin
Atiyeh Heidary, Nafiseh Soltanizadeh
Food and Bioprocess Technology (2023) Vol. 17, Iss. 1, pp. 100-122
Closed Access | Times Cited: 5
Atiyeh Heidary, Nafiseh Soltanizadeh
Food and Bioprocess Technology (2023) Vol. 17, Iss. 1, pp. 100-122
Closed Access | Times Cited: 5
Molecular Spectroscopy Analysis of Different pH-Cycle Self-Assembly Between Rice Glutelin and Egg White Protein Under Neutral Conditions
Yufeng Wang, Hexiang Xie, Kefan Ouyang, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 4915-4926
Closed Access | Times Cited: 1
Yufeng Wang, Hexiang Xie, Kefan Ouyang, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 4915-4926
Closed Access | Times Cited: 1
Structure-activity relationships and activity enhancement techniques of marine bioactive peptides (MBPs)
Caidie Tang, Jun‐Hu Cheng, Da‐Wen Sun
Critical Reviews in Food Science and Nutrition (2024), pp. 1-23
Open Access | Times Cited: 1
Caidie Tang, Jun‐Hu Cheng, Da‐Wen Sun
Critical Reviews in Food Science and Nutrition (2024), pp. 1-23
Open Access | Times Cited: 1
Exploring Fish Processing By-Products as an Alternative Source of Bioactive Peptides: A Review on Extraction and Food Applications
Soudabeh Ghalamara, Carla Brazinha, Sara Baptista-Silva, et al.
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 4, pp. 377-391
Open Access | Times Cited: 1
Soudabeh Ghalamara, Carla Brazinha, Sara Baptista-Silva, et al.
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 4, pp. 377-391
Open Access | Times Cited: 1
Effect of High-Hydrostatic-Pressure Treatment on the Physicochemical Properties of Kafirin
Yajing Yang, Qiongling Chen, Qingshan Liu, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4077-4077
Open Access | Times Cited: 2
Yajing Yang, Qiongling Chen, Qingshan Liu, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4077-4077
Open Access | Times Cited: 2
Low-frequency alternating magnetic field improved the conformational, rheological and gel properties of low-salt myofibrillar protein
Shengming Zhao, Xiang Chen, Yu Liu, et al.
Research Square (Research Square) (2024)
Closed Access
Shengming Zhao, Xiang Chen, Yu Liu, et al.
Research Square (Research Square) (2024)
Closed Access
Exploring the potential of high hydrostatic pressure and ionic polysaccharides in improving interfacial stability of sweet potato protein hydrolysate emulsions
Nasir Mehmood Khan, Hongnan Sun, Miao Zhang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3883-3894
Closed Access
Nasir Mehmood Khan, Hongnan Sun, Miao Zhang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3883-3894
Closed Access
Effect of high-pressure homogenization optimized by response surface methodology on the techno-functional properties of protein concentrate isolated from date seed
Mohamed Kelany, Ahmed K. Rashwan, Doaa Ibrahim Kabil, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119481-119481
Open Access
Mohamed Kelany, Ahmed K. Rashwan, Doaa Ibrahim Kabil, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119481-119481
Open Access
Emerging production techniques and potential health promoting properties of plant and animal protein-derived bioactive peptides
Cherise Elisha, Prashant Bhagwat, Santhosh Pillai
Critical Reviews in Food Science and Nutrition (2024), pp. 1-30
Open Access
Cherise Elisha, Prashant Bhagwat, Santhosh Pillai
Critical Reviews in Food Science and Nutrition (2024), pp. 1-30
Open Access
Emerging technologies for the production of fish protein hydrolysates
Nilesh Prakash Nirmal, Chalat Santivarangkna, Alaa El‐Din A. Bekhit, et al.
Elsevier eBooks (2024), pp. 93-130
Closed Access
Nilesh Prakash Nirmal, Chalat Santivarangkna, Alaa El‐Din A. Bekhit, et al.
Elsevier eBooks (2024), pp. 93-130
Closed Access
Effects of high hydrostatic pressure on the structural, physicochemical, and functional characteristics of buffalo milk casein
Penglin He, Jing Yang, Huayi Suo, et al.
Food Research International (2024) Vol. 201, pp. 115619-115619
Closed Access
Penglin He, Jing Yang, Huayi Suo, et al.
Food Research International (2024) Vol. 201, pp. 115619-115619
Closed Access
Characteristics of multiple emulsions stabilized by myosin from bighead carp ( Aristichthys nobilis)
Yanmei Ma, Jun Hou, Yue Cao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240089-9240089
Open Access
Yanmei Ma, Jun Hou, Yue Cao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240089-9240089
Open 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.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 6, pp. 1448-1461
Open Access | Times Cited: 1
Junxin Lin, Peizi Sun, Yanfen Zhao, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 6, pp. 1448-1461
Open Access | Times Cited: 1
Influence of Paprika Oleoresin Addition on the Structural Properties of Soy Protein Isolate Films
Caroline Furtado Prestes, Lívia Alves Barroso, Fernanda Ramalho Procópio, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 12, pp. 2971-2983
Closed Access
Caroline Furtado Prestes, Lívia Alves Barroso, Fernanda Ramalho Procópio, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 12, pp. 2971-2983
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
Enhancing activity of food protein‐derived peptides: An overview of pretreatment, preparation, and modification methods
Mengting Chen, Aimin Ma, Zhida Sun, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4698-4733
Closed Access
Mengting Chen, Aimin Ma, Zhida Sun, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4698-4733
Closed Access
