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:
Enhancing gel strength and saltiness perception of low-salt surimi gels: Synergistic effects of lysine assisted with water bath-microwave heating
Xuejiao Wang, Na Luo, Chaofan Guo, et al.
Food Bioscience (2024) Vol. 61, pp. 104827-104827
Closed Access | Times Cited: 6
Xuejiao Wang, Na Luo, Chaofan Guo, et al.
Food Bioscience (2024) Vol. 61, pp. 104827-104827
Closed Access | Times Cited: 6
Showing 6 citing articles:
Exploring the influence of lysine incorporation on the physicochemical properties of quinoa protein gels formed under microwave versus conventional heating conditions
Hongwei Cao, Xiaoxue Wang, Weibin Wu, et al.
Food Research International (2025), pp. 115678-115678
Closed Access
Hongwei Cao, Xiaoxue Wang, Weibin Wu, et al.
Food Research International (2025), pp. 115678-115678
Closed Access
Steam-Microwave Cooking Improved Meat Tenderness of Stewed Tenderloin and Enhanced Perceived Saltiness and Umami of Broth by Promoting Unfolding and Degradation of Protein
Ran Sun, Xiaolu Shi, Yishun Yao, et al.
Food and Bioprocess Technology (2025)
Closed Access
Ran Sun, Xiaolu Shi, Yishun Yao, et al.
Food and Bioprocess Technology (2025)
Closed Access
Microwave processing effect on salt reduction and saltiness enhancement in muscle foods: A review
Nianwen Zhang, Chaofan Guo, Na Luo, et al.
Food Research International (2025), pp. 115872-115872
Closed Access
Nianwen Zhang, Chaofan Guo, Na Luo, et al.
Food Research International (2025), pp. 115872-115872
Closed Access
Modulation of Textural Properties in Microwave Treated Gluten-Free Quinoa Sponge Cake by Alkaline Amino Acids
Hongwei Cao, Xiaoxue Wang, Weibin Wu, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110727-110727
Closed Access | Times Cited: 2
Hongwei Cao, Xiaoxue Wang, Weibin Wu, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110727-110727
Closed Access | Times Cited: 2
A comprehensive unraveling of the mystery of reduced-salt surimi gels: from molecular mechanism to future prospects
Qiqi Li, Shengjun Chen, Juan You, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104783-104783
Closed Access
Qiqi Li, Shengjun Chen, Juan You, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104783-104783
Closed Access
Enhancing Gel Network Structure and Flavor of Low-Salt Surimi via Microwave Heating-Assisted L-Lysine Treatment
Xin Chen, Xingwei Wang, Chaofan Guo, et al.
Food and Bioprocess Technology (2024)
Closed Access
Xin Chen, Xingwei Wang, Chaofan Guo, et al.
Food and Bioprocess Technology (2024)
Closed Access
