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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.

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Showing 25 citing articles:

Formation mechanism of giant squid myofibrillar protein aggregates induced by egg white protein during heat treatment
Fuge Niu, Chenyang Lin, Huabin Liao, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110573-110573
Closed Access | Times Cited: 29
Effects of protein and lipid oxidation on the water holding capacity of different parts of bighead carp: Eye, dorsal, belly and tail muscles
Qing Li, Xiaoyue Sun, Elliot Mubango, et al.
Food Chemistry (2023) Vol. 423, pp. 136238-136238
Closed Access | Times Cited: 37
Probing the mechanism of interaction between capsaicin and myofibrillar proteins through multispectral, molecular docking, and molecular dynamics simulation methods
Zhicheng Wu, Jingbing Xu, Jinggang Ruan, et al.
Food Chemistry X (2023) Vol. 18, pp. 100734-100734
Open Access | Times Cited: 33
High internal phase Pickering emulsions stabilized by modified sturgeon myofibrillar protein for quercetin delivery
Shi‐ke Shen, Yuewen Chen, Wen‐tao Yu, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108926-108926
Closed Access | Times Cited: 30
In silico identification and molecular mechanism of novel egg white-derived tyrosinase inhibitory peptides
Zhipeng Yu, Li Fu, Qian Zhang, et al.
Food Bioscience (2024) Vol. 57, pp. 103567-103567
Closed Access | Times Cited: 14
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions
Yueqi Wang, Huifang Wang, Huan Xiang, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104523-104523
Closed Access | Times Cited: 12
More simple, efficient and accurate food research promoted by intermolecular interaction approaches: A review
Jinghao Zhang, Fangwei Li, Suxia Shen, et al.
Food Chemistry (2023) Vol. 416, pp. 135726-135726
Closed Access | Times Cited: 18
Insights into the interactions between etheric compounds and myofibrillar proteins using multi-spectroscopy, molecular docking, and molecular dynamics simulation
X. Sun, Ahmed S.M. Saleh, Zhenyu Wang, et al.
Food Research International (2023) Vol. 175, pp. 113787-113787
Closed Access | Times Cited: 17
Inhibitory effects of ultrasonic and rosmarinic acid on lipid oxidation and lipoxygenase in large yellow croaker during cold storage
Ting‐ting Chai, Yang-na Huang, Shao‐tian Ren, et al.
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106229-106229
Open Access | Times Cited: 19
Exploring the impact of malondialdehyde and 4-hydroxy-2-nonena on myofibrillar protein structure: A proteomic analysis
Shichen Zhu, Lin Zhou, Hao Zhu, et al.
Food Bioscience (2024) Vol. 59, pp. 104080-104080
Closed Access | Times Cited: 4
Oxidation of aquatic products from the inside out accelerates their deterioration: A case study of sea bass (Lateolabrax japonicus) during storage
Xinyang Li, Taiyu Li, Jixiang Zhang, et al.
Food Chemistry (2025) Vol. 478, pp. 143639-143639
Closed Access
Effect of air-conditioned packaging combined with temperature fluctuations on the preservation of mandarin fish (Siniperca chuatsi)
Yanhan Li, Jun Mei, Jing Xie
Food Chemistry (2025), pp. 143893-143893
Closed Access
Mechanistic study of ultrasound synergy with soybean 11S globulin to improve myofibrillar protein gel properties in low-salt lamb: molecular conformation and water migration
Rong Bai, Jing Xi, Huiyu Han, et al.
Food Research International (2025), pp. 116446-116446
Closed Access
Insights into peptide profiling of sturgeon myofibrillar proteins with low temperature vacuum heating
Dandan Jiang, Shi‐ke Shen, Wen‐tao Yu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 6, pp. 2858-2866
Closed Access | Times Cited: 8
Effects of endogenous lipid on the functional qualities of tuna protein during cold storage
Yizhou Fang, Yejing Sun, Junhui Li, et al.
LWT (2023) Vol. 190, pp. 115566-115566
Open Access | Times Cited: 7
Mitigation of malondialdehyde-induced protein lipoxidation by epicatechin in whey protein isolate
Wenhua Yao, Xingya Hao, Zhangjie Hu, et al.
Food Chemistry (2024) Vol. 456, pp. 139954-139954
Closed Access | Times Cited: 2
Time-specific ultrasonic treatment of litchi thaumatin-like protein inhibits inflammatory response in RAW264.7 macrophages via NF-κB and MAPK transduction pathways
Shiai Zeng, Kai Wang, Geyi Wu, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106355-106355
Open Access | Times Cited: 5
Relating specific conformational transitions with the interaction mechanisms of thermally pretreated β-lactoglobulin with volatile aldehydes-ketones
Chuanhu Han, Changyu Zhou, Jianhui Wang, et al.
Journal of Molecular Structure (2024) Vol. 1313, pp. 138709-138709
Closed Access | Times Cited: 1
Effects of slurry ice treatment on the physicochemical changes and proteome of large yellow croaker (Larimichthys crocea)
Yan‐wei Yuan, Yuting Liu, Xing-Tong Zhu, et al.
Food Chemistry (2024) Vol. 463, pp. 141090-141090
Closed Access | Times Cited: 1
Impact of lipid oxidation products on the digestibility and structural integrity of Myofibrillar proteins during thermal processing
Yingshuang Lu, Yuan Zhuang, Yu Jiang, et al.
Food Chemistry (2024) Vol. 463, pp. 141397-141397
Closed Access | Times Cited: 1
Combination of Kaempferia galanga and Piper longum water extracts improves the antioxidant capability of myofibrillar protein
Chuan Liu, Peng Wang, X. Yi, et al.
LWT (2024), pp. 117191-117191
Open Access | Times Cited: 1
Interactions between phosvitin and aldehydes affect the release of flavor from Russian sturgeon caviar
Weijia Zhang, Li Liu, Yuanhui Zhao, et al.
Food Chemistry (2023) Vol. 437, pp. 137904-137904
Closed Access | Times Cited: 3
Impact of Lipid Oxidation Products on the Digestibility and Structural Integrity of Myofibrillar Proteins During Thermal Processing
Yingshuang Lu, Zhuang Yuan, Yu Jiang, et al.
(2024)
Closed Access
Changes of shrimp myofibrillar proteins hydrolyzed by Virgibacillus proteases: Structural characterization, mechanism visualization, and flavor compound formation
Hongli Yao, Shuangping Liu, Rui Chang, et al.
Food Research International (2024) Vol. 200, pp. 115470-115470
Closed Access
Enhancing pectin's antioxidant properties through ferulic acid grafting: Application in olive oil‐in‐water emulsion
Simin Feng, Ming Bi, Jiahao Yu, et al.
Journal of the American Oil Chemists Society (2024)
Closed Access
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