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:
Modification of the structure and function of myofibrillar protein by structurally relevant natural phenolic compounds
Na Li, Kexin Zhang, Xing-Hua Dong, et al.
Food Bioscience (2023) Vol. 53, pp. 102676-102676
Closed Access | Times Cited: 22
Na Li, Kexin Zhang, Xing-Hua Dong, et al.
Food Bioscience (2023) Vol. 53, pp. 102676-102676
Closed Access | Times Cited: 22
Showing 22 citing articles:
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: 7
Shuang Yan, Xiaohan Liu, Yaxin Sang, et al.
Food Bioscience (2024) Vol. 57, pp. 103541-103541
Closed Access | Times Cited: 7
Effect of rutin on the structural and functional properties of ovalbumin
Qian Cui, Yanqiu Ma, Xue Ping Mao, et al.
Poultry Science (2025) Vol. 104, Iss. 2, pp. 104816-104816
Open Access
Qian Cui, Yanqiu Ma, Xue Ping Mao, et al.
Poultry Science (2025) Vol. 104, Iss. 2, pp. 104816-104816
Open Access
Effects of chitosan-gentianic acid derivatives on myofibrillar proteins in sea bass (Lateolabrax maculatus) during refrigerated storage
Weiqing Lan, Mingxing Zhou, Bingjie Zhang, et al.
International Journal of Biological Macromolecules (2025) Vol. 299, pp. 140107-140107
Closed Access
Weiqing Lan, Mingxing Zhou, Bingjie Zhang, et al.
International Journal of Biological Macromolecules (2025) Vol. 299, pp. 140107-140107
Closed Access
Effects of calcium chloride and licorice flavonoids on Tan sheep myofibrillar protein oxidation and gelation: Synergistic impact of endogenous characteristic active substances
Jiangying Yu, Xinru Xie, Silvana Grasso, et al.
Food Chemistry (2025), pp. 143097-143097
Closed Access
Jiangying Yu, Xinru Xie, Silvana Grasso, et al.
Food Chemistry (2025), pp. 143097-143097
Closed Access
Dual stabilization, phase inversion and mechanical properties of a novel bigels system based on myofibrillar protein hydrogel and glycerol monostearate oleogel
Lixian Zhang, Zhenzhen Ge, Lihua Zhang, et al.
Journal of Food Engineering (2025), pp. 112500-112500
Closed Access
Lixian Zhang, Zhenzhen Ge, Lihua Zhang, et al.
Journal of Food Engineering (2025), pp. 112500-112500
Closed Access
Effect of konjac glucomannan on gelling and digestive properties of myofibrillar protein in Litopenaeus vannamei based on molecular docking
Deyang Li, Na Li, Yefan Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109595-109595
Closed Access | Times Cited: 19
Deyang Li, Na Li, Yefan Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109595-109595
Closed Access | Times Cited: 19
Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity
Shuo Wang, Songyi Lin, Shuang Li, et al.
Food Chemistry (2024) Vol. 450, pp. 139359-139359
Closed Access | Times Cited: 5
Shuo Wang, Songyi Lin, Shuang Li, et al.
Food Chemistry (2024) Vol. 450, pp. 139359-139359
Closed Access | Times Cited: 5
Complexation and conjugation between phenolic compounds and proteins: mechanisms, characterisation and applications as novel encapsulants
Bo Wang, Loc B. Pham, Benu Adhikari
Sustainable Food Technology (2024) Vol. 2, Iss. 5, pp. 1206-1227
Open Access | Times Cited: 4
Bo Wang, Loc B. Pham, Benu Adhikari
Sustainable Food Technology (2024) Vol. 2, Iss. 5, pp. 1206-1227
Open Access | Times Cited: 4
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: 11
J. A. Bi, Yangying Sun, Daodong Pan, et al.
Process Biochemistry (2023) Vol. 136, pp. 202-211
Closed Access | Times Cited: 11
Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix ) and scallop (Argopecten irradians ) blended gels
Xinru Fan, Wenhao Geng, Meng Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7797-7808
Closed Access | Times Cited: 2
Xinru Fan, Wenhao Geng, Meng Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7797-7808
Closed Access | Times Cited: 2
Cryoprotective effect of epigallocatechin gallate replacing sucrose on Hypophythalmichthys molitrix surimi during frozen storage
Naiyong Xiao, Zhihang Tian, Qiang Zhang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6649-6656
Closed Access | Times Cited: 1
Naiyong Xiao, Zhihang Tian, Qiang Zhang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6649-6656
Closed Access | Times Cited: 1
Elucidating the effects of precooked treatments on the quality attributes of red swamp crayfish (Procambarus clarkia): Insights from water boiling vs. microwaving
Wensi Xu, Qifu Yang, Deyang Li, et al.
Food Chemistry X (2024) Vol. 23, pp. 101692-101692
Open Access | Times Cited: 1
Wensi Xu, Qifu Yang, Deyang Li, et al.
Food Chemistry X (2024) Vol. 23, pp. 101692-101692
Open Access | Times Cited: 1
Mechanism of Toona sinensis seed polyphenols inhibiting oxidation and modifying physicochemical and gel properties of pork myofibrillar protein under oxidation system
Jingyu Wang, Lei Zhou, Lujuan Xing, et al.
Food Chemistry (2024) Vol. 464, pp. 141666-141666
Closed Access | Times Cited: 1
Jingyu Wang, Lei Zhou, Lujuan Xing, et al.
Food Chemistry (2024) Vol. 464, pp. 141666-141666
Closed Access | Times Cited: 1
Improving gel properties of silver carp (Hypophthalmichthys molitrix) myosin with flavonols: Unveiling the advantages of isorhamnetin
Xiangwen Chen, Jian Wang, Faming Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137595-137595
Closed Access | Times Cited: 1
Xiangwen Chen, Jian Wang, Faming Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137595-137595
Closed Access | Times Cited: 1
Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions
Dong Zhang, Zhicheng Wu, Jingbing Xu, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 1
Dong Zhang, Zhicheng Wu, Jingbing Xu, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 1
Differential modulation of myofibrillar protein gelation by monophenolic acids with divergent sidechain groups
Anqi Guo, Alma D. True, Youling L. Xiong
Food Science of Animal Products (2023) Vol. 1, Iss. 3, pp. 9240033-9240033
Open Access | Times Cited: 2
Anqi Guo, Alma D. True, Youling L. Xiong
Food Science of Animal Products (2023) Vol. 1, Iss. 3, pp. 9240033-9240033
Open Access | Times Cited: 2
Improving Gel Properties of Silver Carp (Hypophthalmichthys Molitrix) Myosin with Flavonols: Unveiling the Advantages Of Flavonol Methylation
Xiangwen Chen, Jian Wang, Faming Yang, et al.
(2024)
Closed Access
Xiangwen Chen, Jian Wang, Faming Yang, et al.
(2024)
Closed Access
Characterization of the Interaction between Organic Tanning Agents and Trivalent Chromium in Tannery Wastewater: A Spectroscopic Perspective
Situ Mu, Qi Yang, Chenxu Yan, et al.
(2024)
Closed Access
Situ Mu, Qi Yang, Chenxu Yan, et al.
(2024)
Closed Access
Elucidating the Effects of Precooked Treatments on the Quality Attributes of Red Swamp Crayfish (Procambarus Clarkia): Insights from Water Boiling vs. Microwaving
Wensi Xu, Qifu Yang, Deyang Li, et al.
(2024)
Closed Access
Wensi Xu, Qifu Yang, Deyang Li, et al.
(2024)
Closed 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
Mingxing ZHOU, Weiqing Lan, Jing Xie
Trends in Food Science & Technology (2024), pp. 104810-104810
Closed Access
Changes of shrimp myofibrillar proteins hydrolyzed by Virgibacillus proteases: Structural characterization, mechanism visualization, and flavor compound formation
Hongli Yao, Shuangping Liu, R. P. H. Chang, et al.
Food Research International (2024) Vol. 200, pp. 115470-115470
Closed Access
Hongli Yao, Shuangping Liu, R. P. H. Chang, et al.
Food Research International (2024) Vol. 200, pp. 115470-115470
Closed Access
Fabrication, modification, interaction mechanisms, and applications of fish gelatin: A comprehensive review
Xian-Ni Su, Mohamed F. R. Khan, Xin-Ai, et al.
International Journal of Biological Macromolecules (2024) Vol. 288, pp. 138723-138723
Closed Access
Xian-Ni Su, Mohamed F. R. Khan, Xin-Ai, et al.
International Journal of Biological Macromolecules (2024) Vol. 288, pp. 138723-138723
Closed Access
Combined analysis of 16S rRNA sequencing and metabolomics reveals the growth-promoting mechanism of compound probiotics in zig-zag eel (Mastacembelus armatus)
Yuwei Feng, Zhicheng Zuo, Guangting Xie, et al.
Aquaculture Reports (2024) Vol. 40, pp. 102571-102571
Closed Access
Yuwei Feng, Zhicheng Zuo, Guangting Xie, et al.
Aquaculture Reports (2024) Vol. 40, pp. 102571-102571
Closed Access
