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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 1-25 of 71 citing articles:

Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy
Yunpeng Hu, Lan Zhang, Yuwen Yi, et al.
Food Chemistry (2020) Vol. 338, pp. 128146-128146
Closed Access | Times Cited: 82
Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process
Yong Xie, Bo Chen, Jie Guo, et al.
Meat Science (2021) Vol. 179, pp. 108527-108527
Closed Access | Times Cited: 59
Extraction and Characterization of Myofibrillar Proteins from Different Meat Sources: A Comparative Study
Pavan Kumar Dara, Anjana Geetha, Upasana Mohanty, et al.
Journal of Bioresources and Bioproducts (2021) Vol. 6, Iss. 4, pp. 367-378
Open Access | Times Cited: 57
Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures
Bo Chen, Kai Zhou, Yong Xie, et al.
Food Chemistry (2021) Vol. 364, pp. 130356-130356
Closed Access | Times Cited: 55
Design and characterization of low salt myofibrillar protein-sugar beet pectin double-crosslinked gels pretreated by ultrasound and konjac glucomannan: Conformational and gelling properties
Yongfang Gao, Shancan Wang, Haoyang Liu, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108717-108717
Closed Access | Times Cited: 37
Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics
Xia Yu, Xixi Wang, Lifang Zou, et al.
Food Chemistry (2023) Vol. 426, pp. 136520-136520
Closed Access | Times Cited: 26
Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage
Dan Wu, Yuan Cao, Tao Yin, et al.
Food Research International (2024) Vol. 187, pp. 114361-114361
Closed Access | Times Cited: 12
Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations
Ying Yu, Chaoxia Fan, Jun Qi, et al.
Food Chemistry (2024) Vol. 443, pp. 138427-138427
Closed Access | Times Cited: 11
Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein
Shengming Zhao, Yang Liu, Xiang Chen, et al.
Food Chemistry (2024) Vol. 455, pp. 139902-139902
Closed Access | Times Cited: 8
Modulation of sodium distribution and digestion properties in low salt myofibrillar protein gel incorporating γ-polyglutamic acid and transglutaminase: Conformation and microstructure
Yongfang Gao, Di Zhuang, Jiarui Ye, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110007-110007
Closed Access | Times Cited: 7
Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions
Bo Chen, Jie Guo, Yong Xie, et al.
Food Chemistry (2020) Vol. 341, pp. 128274-128274
Closed Access | Times Cited: 66
A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021)
Ume Roobab, Abdul Waheed Khan, José M. Lorenzo, et al.
Food Research International (2021) Vol. 150, pp. 110792-110792
Closed Access | Times Cited: 52
Freezing-induced myofibrillar protein denaturation: Role of pH change and freezing rate
Mingtang Tan, Jingxin Ye, Jing Xie
LWT (2021) Vol. 152, pp. 112381-112381
Closed Access | Times Cited: 47
Effects of partial substitution of NaCl on myofibrillar protein properties from pearl mussel Hyriopsis cumingii muscle: Structural characteristics and aggregation behaviors
Huanhuan Yang, Chan Zhong, Le‐Chang Sun, et al.
Food Chemistry (2021) Vol. 356, pp. 129734-129734
Closed Access | Times Cited: 44
Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review
Huipeng Liu, Yiyuan Xu, Shuyu Zu, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1872-1872
Open Access | Times Cited: 41
High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum
Shengming Zhao, Li Zhao, Yu Liu, et al.
Food Chemistry X (2022) Vol. 14, pp. 100320-100320
Open Access | Times Cited: 33
Physicochemical, conformational and functional changes of quinoa protein affected by high-pressure homogenization
Yanyan Zhao, Yibo Yuan, Xiaorui Yuan, et al.
LWT (2022) Vol. 173, pp. 114343-114343
Open Access | Times Cited: 30
Contribution of process‐induced molten‐globule state formation in duck liver protein to the enhanced binding ability of (E,E)‐2,4‐heptadienal
Chuanhu Han, Yuanrong Zheng, Libin Wang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 7, pp. 3334-3345
Closed Access | Times Cited: 18
Molecular mechanism of high-pressure processing regulates the aggregation of major royal jelly proteins
Fei Pan, Xiangxin Li, Tuohetisayipu Tuersuntuoheti, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108928-108928
Closed Access | Times Cited: 18
Unraveling the effect of combined heat and high-pressure homogenization treatment on the improvement of chickpea protein solubility from the perspectives of colloidal state change and structural characteristic modification
Yu Wang, Jing-jing Yuan, Yaru Zhang, et al.
Food Chemistry (2024) Vol. 442, pp. 138470-138470
Closed Access | Times Cited: 6
Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein
Shengming Zhao, Yu Liu, Yang Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101341-101341
Open Access | Times Cited: 6
Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation
Wenjing Yao, Zihan Zhao, Jingming Zhang, et al.
Meat Science (2024) Vol. 217, pp. 109595-109595
Closed Access | Times Cited: 6
Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw cycles
Shengming Zhao, Mengran Hei, Yu Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131418-131418
Closed Access | Times Cited: 5
Unveiling the impact of high-pressure processing on anthocyanin-protein/polysaccharide interactions: A comprehensive review
Wenjuan Guo, Sheida Mehrparvar, Weizhao Hou, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132042-132042
Closed Access | Times Cited: 5
Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reduced‑sodium pork by modifying salt-soluble proteins
Qiong Pan, Yu Zhou, Yu Wang, et al.
Food Chemistry (2024) Vol. 453, pp. 139704-139704
Closed Access | Times Cited: 5
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