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 ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel
Lei Zhou, Dacheng Kang, Jingyu Wang, et al.
Food and Bioproducts Processing (2024) Vol. 144, pp. 203-213
Closed Access | Times Cited: 13
Lei Zhou, Dacheng Kang, Jingyu Wang, et al.
Food and Bioproducts Processing (2024) Vol. 144, pp. 203-213
Closed Access | Times Cited: 13
Showing 13 citing articles:
Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures
Qian Chen, Yanyan Wu, Limin Cao, et al.
Food Chemistry (2024) Vol. 460, pp. 140742-140742
Closed Access | Times Cited: 9
Qian Chen, Yanyan Wu, Limin Cao, et al.
Food Chemistry (2024) Vol. 460, pp. 140742-140742
Closed Access | Times Cited: 9
Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel
Lei Zhou, Jiaming Cai, Jingyu Wang, et al.
Food Research International (2024) Vol. 188, pp. 114531-114531
Closed Access | Times Cited: 8
Lei Zhou, Jiaming Cai, Jingyu Wang, et al.
Food Research International (2024) Vol. 188, pp. 114531-114531
Closed Access | Times Cited: 8
Enhancing Meat Emulsion Gels with Soy Protein Fibril and Red Palm Oil Pickering Emulsions: The Role of Emulsification Techniques in Chicken Fat Substitution
Lei Zhou, Israq Ali, Bey‐Hing Goh, et al.
LWT (2025), pp. 117348-117348
Open Access | Times Cited: 1
Lei Zhou, Israq Ali, Bey‐Hing Goh, et al.
LWT (2025), pp. 117348-117348
Open Access | Times Cited: 1
Effects of ultrasound combined with κ-carrageenan on the rheological behaviours, textural properties and microstructures of meat batters before and after heating treatment
Shiwen Lin, Xiaofei Li, Hong Lv, et al.
Food Hydrocolloids (2025), pp. 111234-111234
Closed Access | Times Cited: 1
Shiwen Lin, Xiaofei Li, Hong Lv, et al.
Food Hydrocolloids (2025), pp. 111234-111234
Closed Access | Times Cited: 1
Synergistic Effects of Ultrasound and pH-Shifting on the Solubility and Emulsification Properties of Peanut Protein
Zhonggao Jiao, Zhiqiang Feng, Siqi Zhao, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 853-853
Open Access
Zhonggao Jiao, Zhiqiang Feng, Siqi Zhao, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 853-853
Open Access
Hydrolysis of myofibrillar proteins by protease AprA secreted from Pseudomonas fragi: Preference for degrading ala-linked peptide bonds
Silu Liu, Liangting Shao, Yang Dong, et al.
Food Chemistry (2025) Vol. 479, pp. 143756-143756
Closed Access
Silu Liu, Liangting Shao, Yang Dong, et al.
Food Chemistry (2025) Vol. 479, pp. 143756-143756
Closed Access
Trash to treasure: Potential antifreeze peptide from Litopenaeus vannamei head via ultrasound-assisted autolysis
Mingtang Tan, Mei Han, Yingyu Zhou, et al.
Food Chemistry X (2025), pp. 102395-102395
Open Access
Mingtang Tan, Mei Han, Yingyu Zhou, et al.
Food Chemistry X (2025), pp. 102395-102395
Open Access
Fabricating cellulose nanocrystals from passion fruit peel to enhance the properties of electrospun zein/poly(ethylene oxide) nanofibrous films
Baoyan Fan, Lei Zhou, Lujuan Xing, et al.
Food Hydrocolloids (2025), pp. 111355-111355
Closed Access
Baoyan Fan, Lei Zhou, Lujuan Xing, et al.
Food Hydrocolloids (2025), pp. 111355-111355
Closed Access
Ultrasound‐induced food protein‐stabilized emulsions: Exploring the governing principles from the protein structural perspective
Lei Zhou, Israq Ali, Sivakumar Manickam, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Lei Zhou, Israq Ali, Sivakumar Manickam, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation
Wenjing Yao, Xinning Huang, Cheng Li, et al.
Food Hydrocolloids (2024), pp. 110935-110935
Closed Access | Times Cited: 3
Wenjing Yao, Xinning Huang, Cheng Li, et al.
Food Hydrocolloids (2024), pp. 110935-110935
Closed Access | Times Cited: 3
Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing
Tao Ye, Jiaming Cai, Peng Wang, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107205-107205
Open Access | Times Cited: 1
Tao Ye, Jiaming Cai, Peng Wang, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107205-107205
Open Access | Times Cited: 1
Rice bran oil-in-water emulsion stabilized by Amur catfish myofibrillar protein: Characteristics and its application in surimi gels
Xinru Fan, Wenhao Geng, Xinyue Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137417-137417
Closed Access
Xinru Fan, Wenhao Geng, Xinyue Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137417-137417
Closed Access
Synthesis and characterization of fish gelatin hydrogels for enhanced biopolymer applications
Wai Wai Cheng, Shan Shan, Sheng Shu, et al.
Food and Bioproducts Processing (2024)
Closed Access
Wai Wai Cheng, Shan Shan, Sheng Shu, et al.
Food and Bioproducts Processing (2024)
Closed Access
