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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.

Requested Article:

Effectiveness of l-arginine/l-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles
Mengmeng Li, Shufeng He, Yangying Sun, et al.
Food Bioscience (2022) Vol. 51, pp. 102302-102302
Closed Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 655-670
Closed Access | Times Cited: 56
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
Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation
Wenjing Yao, Zihan Zhao, Jingming Zhang, et al.
Meat Science (2024) Vol. 217, pp. 109595-109595
Closed Access | Times Cited: 10
Gel mechanism analysis of minced scallop (Patinopecten yessoensis) meat modified by three kinds of food colloids
Shuang Yan, Xiaohan Liu, Yaxin Sang, et al.
Food Bioscience (2024) Vol. 57, pp. 103541-103541
Closed Access | Times Cited: 9
l‐Arginine and l‐lysine can weaken the intermolecular interactions of main myofibrillar proteins: the roles in improving the tenderness of pork Longissimus lumborum muscle
Li Chen, Rui Li, Cunliu Zhou
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 3085-3096
Closed Access | Times Cited: 16
Influence of pulsed electric field on thawing of frozen pork: Physical properties, fat oxidation and protein structure
Huangbing Yao, Yamei Jin, Xiaoli Zhang, et al.
Food Bioscience (2023) Vol. 56, pp. 103175-103175
Closed Access | Times Cited: 14
Effect of ultrasound combined with psyllium husk powder on the structure and gel properties of goose myofibrillar protein
J. A. Bi, Yangying Sun, Daodong Pan, et al.
Process Biochemistry (2023) Vol. 136, pp. 202-211
Closed Access | Times Cited: 13
Dietary inulin supplementation improves the physicochemical and gel properties of duck myofibrillar protein: Insights into the effect of muscle fiber types
Hailei Sun, Yimin Zhang, Jingxin Sun
Food Hydrocolloids (2023) Vol. 150, pp. 109722-109722
Closed Access | Times Cited: 13
Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors
Weifang Lin, Jiafei Zhu, Yangying Sun, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106407-106407
Closed Access | Times Cited: 5
The Cryoprotective Effect of an Antifreeze Collagen Peptide Complex Obtained by Enzymatic Glycosylation on Tilapia
Shouchun Liu, Luyao Zhang, Zhuyi Li, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1319-1319
Open Access | Times Cited: 4
Insights into the impact mechanism of tumbling-curing on the edible quality of beef salted ham through analysis of myofibrillar protein gel properties
Feng Yin, Xueyuan Bai, Wei Tian, et al.
Meat Science (2025), pp. 109761-109761
Closed Access
Integration of generalized additive models and hyperspectral imaging for quality prediction in Chaoshan beef meatballs: A comprehensive “raw materials-processing-quality-sensory” model
Yongzhe He, Qian You, Shuqi Tang, et al.
Food Research International (2025) Vol. 204, pp. 115961-115961
Closed Access
Effect of the Partial Substitution of NaCl with L-Arg on the Gel Properties and Aggregation Behavior of Beef Myosin
Chuanlong Yu, Lingli Chen, Kehui Ouyang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 680-680
Open Access
Mechanical Properties of Myofibrillar Protein-Cellulose Nanofibril Composite Gels: Role of Protein Concentration and Network Structure
Yunhao Ma, Ruixi Shen, Yang Wang, et al.
Food Hydrocolloids (2025), pp. 111311-111311
Closed Access
Molecular insights into the antifreeze mechanism of collagen peptides based on their interaction with ice crystals
Jiajian Liang, Xiujuan Chen, Mingtang Tan, et al.
Food Chemistry X (2025) Vol. 26, pp. 102334-102334
Open Access
Application of a novel naturally-derived emulsifier mannosylerythritol lipid-A for improving emulsification and gel property of myofibrillar protein based on biosurfactant-protein interaction
Jiayu Chen, Qihe Chen, Qin Shu, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103785-103785
Closed Access | Times Cited: 3
Protective effects and molecular mechanisms of Litopenaeus vannamei treated with L-arginine/ -lysine against myofibrillar proteins oxidation and quality degradation during freeze-thaw cycles
Mengxue He, Yejun Zhang, Wenwen Luo, et al.
Food Chemistry (2024) Vol. 462, pp. 140995-140995
Closed Access | Times Cited: 3
Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies
Yong Xie, Kai Zhou, Li-jun Tan, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 49, pp. 19221-19239
Closed Access | Times Cited: 8
Injection of l-arginine or l-lysine before freezing delays the emulsifying and gelling properties deterioration of myofibrillar proteins of frozen porcine Longissimus lumborum muscle
Rui Li, Xiaokang Fan, Xun Gao, et al.
Food Chemistry (2023) Vol. 427, pp. 136736-136736
Closed Access | Times Cited: 7
Cryoprotective Effects and Quality Maintenance of Antifreeze Proteins and Peptides on Aquatic Products: A Review
Xinru Fan, Wenhao Geng, Meng Li, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 917-917
Open Access | Times Cited: 2
Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights
Yuqi Wang, Yi-Wen Mei, Rongsheng Du, et al.
Food Chemistry X (2024) Vol. 24, pp. 101839-101839
Open Access | Times Cited: 2
Gelation improvement of low-salt Chinese shrimp (Fenneropenaeus chinensis) surimi gel by L-arginine
Yue Liu, Lin-Da Zhang, Yingrui Wang, et al.
Food Chemistry (2024) Vol. 465, pp. 142020-142020
Closed Access | Times Cited: 2
Research progress in processing technology of rabbit meat
Yunjia Deng, Qing Nie, Yanan Zhou, et al.
Food Bioengineering (2024) Vol. 3, Iss. 3, pp. 314-322
Open Access | Times Cited: 1
Simultaneous monitoring of two comprehensive quality evaluation indexes of frozen-thawed beef meatballs using hyperspectral imaging and multi-task convolutional neural network
Qian You, Yukun Yuan, R Mao, et al.
Meat Science (2024) Vol. 220, pp. 109708-109708
Closed Access | Times Cited: 1
The Improvement Mechanism of L-Arginine on the Gel Properties of Low-Salt Chinese Shrimp (Fenneropenaeus Chinensis) Surimi Gel
Yue Liu, Lin-Da Zhang, Yingrui Wang, et al.
(2024)
Closed Access
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