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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.

Requested Article:

The gelation properties of myofibrillar proteins prepared with malondialdehyde and (−)-epigallocatechin-3-gallate
Yuanqi Lv, Xianchao Feng, Yujing Wang, et al.
Food Chemistry (2020) Vol. 340, pp. 127817-127817
Closed Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 655-670
Closed Access | Times Cited: 56
Remodeling the structure of soy protein fibrils to hydrogels for co-encapsulation of (−)-epigallocatechin gallate (EGCG) and curcumin: Role of EGCG
Fuyun Ji, Huihui Liu, Chuyan Wang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109439-109439
Closed Access | Times Cited: 41
Effects of three polyphenols with different numbers of phenolic hydroxyls on the structural and interfacial properties and lipid-protein co-oxidation of oil body emulsions
Yi Liao, Mengxue Kang, Tianzhan Kou, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110077-110077
Closed Access | Times Cited: 20
Myoprotein–phytophenol interaction: Implications for muscle food structure‐forming properties
Anqi Guo, Youling L. Xiong
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 3, pp. 2801-2824
Open Access | Times Cited: 62
The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complex
Jingrong Cheng, Daobang Tang, Huaigu Yang, et al.
Food Chemistry (2021) Vol. 360, pp. 130005-130005
Closed Access | Times Cited: 53
Inhibition mechanism of different amino acids on the high-dose EGCG-induced deterioration of myofibrillar protein gelation
Shan Qian, Zihan Ma, Shuya Xiang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110247-110247
Closed Access | Times Cited: 7
Myofibrillar protein lipoxidation in fish induced by linoleic acid and 4-hydroxy-2-nonenal: Insights from LC-MS/MS analysis
Ruifang Feng, Qinye Yu, Yulong Bao, et al.
Food Research International (2024) Vol. 187, pp. 114357-114357
Closed Access | Times Cited: 6
Dual-Targeting EGCG/NO-Supplying protein assembled nanoparticles with Multi-Synergistic effects against atherosclerosis
Chi Lin, Tsai-Mu Cheng, Yunchun Liu, et al.
Chemical Engineering Journal (2024) Vol. 493, pp. 152755-152755
Closed Access | Times Cited: 6
Epigallocatechin-3-gallate mediated self-assemble behavior and gelling properties of the ovalbumin with heating treatment
Shan Qian, Lin Chen, Zhengshan Zhao, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107797-107797
Closed Access | Times Cited: 27
Insight into the mechanism of water-insoluble dietary fiber from star anise (Illicium verum Hook. f.) on water-holding capacity of myofibrillar protein gels
Ying Xu, Jun Qi, Man‐Man Yu, et al.
Food Chemistry (2023) Vol. 423, pp. 136348-136348
Closed Access | Times Cited: 14
Production of protein-epigallocatechin gallate conjugates using free radicals induced by ultrasound and their gelation behavior
Chen Li, Yalu Zheng, Xiaohui Xiong, et al.
Food Chemistry (2024) Vol. 463, pp. 141300-141300
Closed Access | Times Cited: 5
The effect of linalool, limonene and sabinene on the thermal stability and structure of rabbit meat myofibrillar protein under malondialdehyde-induced oxidative stress
Zefu Wang, Zhifei He, Dong Zhang, et al.
LWT (2021) Vol. 148, pp. 111707-111707
Closed Access | Times Cited: 29
Effects of tannic acid on the physical stability, interfacial properties, and protein/lipid co-oxidation characteristics of oil body emulsions
Yi Liao, Yufan Sun, Xinhui Peng, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108230-108230
Closed Access | Times Cited: 22
Muscle Protein Oxidation and Functionality: A Global View of a Once-Neglected Phenomenon
Youling L. Xiong
Meat and Muscle Biology (2022) Vol. 5, Iss. 3
Open Access | Times Cited: 21
Assessing the Gel Quality and Storage Properties of Hypophythalmalmichthys molitrix Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles
Zhihang Tian, Jiang Xin, Naiyong Xiao, et al.
Foods (2022) Vol. 11, Iss. 11, pp. 1612-1612
Open Access | Times Cited: 19
Effects of Ultrasonic Treatment on Protein in Goat Milk: Changes in Structure and Function and Enhancement of Heat-Sterilized Protein Function
Yutong Ma, Rui Li, Shan Qian, et al.
International Dairy Journal (2025), pp. 106224-106224
Closed Access
Effects of three polyphenols on the gel properties and structures of goose myofibrillar protein
S.‐T. Jiang, Yutong Huang, Qian Li, et al.
Food Hydrocolloids (2025), pp. 111407-111407
Closed Access
Interactions between polyphenols and polysaccharides/proteins: Mechanisms, effect factors, and physicochemical and functional properties: A review
Hongkun Xue, Yuchao Gao, Zhangmeng Shi, et al.
International Journal of Biological Macromolecules (2025), pp. 142793-142793
Closed Access
Molecular insights into α‐glucosidase inhibition and antiglycation properties affected by the galloyl moiety in (−)‐epigallocatechin‐3‐gallate
Qinhao Guan, Li-Hua Tang, Liangliang Zhang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 15, pp. 7381-7392
Closed Access | Times Cited: 9
Interactions between the protein-epigallocatechin gallate complex and nanocrystalline cellulose: A systematic study
Jiahui Chen, Qianni Gao, Guanghong Zhou, et al.
Food Chemistry (2022) Vol. 387, pp. 132791-132791
Closed Access | Times Cited: 13
Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism
Sumeng Wei, Yining Xu, Baohua Kong, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 5024-5035
Closed Access | Times Cited: 12
Pinto bean protein-based acid-induced cold-set gels as carriers for curcumin delivery: Fabrication and characterization
Neda Aliabbasi, Zahra Emam‐Djomeh, Gholamreza Askari, et al.
Food Hydrocolloids for Health (2021) Vol. 1, pp. 100035-100035
Open Access | Times Cited: 15
Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin
Lin Chen, Rong Yang, Xiaojing Fan, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1790-1790
Open Access | Times Cited: 5
Effect of rutin on the physicochemical and gel characteristics of myofibrillar protein under oxidative stress
Xin Guo, Ling Hu, Zhouping Wang, et al.
Journal of Food Biochemistry (2021) Vol. 45, Iss. 10
Open Access | Times Cited: 11
Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation
Xing Chen, Kaiwen W. Chen, Lingying Zhang, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5637-5665
Closed Access | Times Cited: 6
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