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:
Improvement of oxidized myofibrillar protein gel properties by black rice extract
Huali Wang, Matthew Kay, Daojiu Zhang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101117-101117
Open Access | Times Cited: 6
Huali Wang, Matthew Kay, Daojiu Zhang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101117-101117
Open Access | Times Cited: 6
Showing 6 citing articles:
Improvement of Gel Properties of Grape Seed Proanthocyanidin-Modified Oxidized Mutton Myofibrillar Protein by Sesbania Gum
Dongsong Yang, Lingping Zhang, Yulong Luo, et al.
LWT (2025) Vol. 216, pp. 117364-117364
Open Access
Dongsong Yang, Lingping Zhang, Yulong Luo, et al.
LWT (2025) Vol. 216, pp. 117364-117364
Open Access
Magnetic field-mediated oxidative modification of myoglobin: One effective method for improving the gel properties of myofibrillar protein
Xiaoyu Wu, Xiao‐Long Feng, Jingjiao Jiang, et al.
Food Chemistry (2025) Vol. 472, pp. 142899-142899
Closed Access
Xiaoyu Wu, Xiao‐Long Feng, Jingjiao Jiang, et al.
Food Chemistry (2025) Vol. 472, pp. 142899-142899
Closed Access
Recent Advances, Challenges, and Functional Applications of Natural Phenolic Compounds in the Meat Products Industry
Ting Bai, Xiulian Wang, Wenqing Du, et al.
Antioxidants (2025) Vol. 14, Iss. 2, pp. 138-138
Open Access
Ting Bai, Xiulian Wang, Wenqing Du, et al.
Antioxidants (2025) Vol. 14, Iss. 2, pp. 138-138
Open Access
Soy protein isolate ameliorate gel properties by regulating the non-covalent interaction between epigallocatechin-3-gallate and myofibrillar protein
Ying Li, Yijun Zhang, Gongchen He, et al.
Food Chemistry (2024) Vol. 460, pp. 140655-140655
Closed Access | Times Cited: 3
Ying Li, Yijun Zhang, Gongchen He, et al.
Food Chemistry (2024) Vol. 460, pp. 140655-140655
Closed Access | Times Cited: 3
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
Insight into the effect of sesamol on the structural and gel properties of yak myofibrillar proteins
Xin Feng, Sining Li, Shanhu Tang, et al.
International Journal of Biological Macromolecules (2024), pp. 137039-137039
Closed Access
Xin Feng, Sining Li, Shanhu Tang, et al.
International Journal of Biological Macromolecules (2024), pp. 137039-137039
Closed Access
