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:
Comparison of the in vitro protein digestibility of Protaetia brevitarsis larvae and beef loin before and after defatting
Seonmin Lee, Kyung Jo, Hae In Yong, et al.
Food Chemistry (2020) Vol. 338, pp. 128073-128073
Closed Access | Times Cited: 52
Seonmin Lee, Kyung Jo, Hae In Yong, et al.
Food Chemistry (2020) Vol. 338, pp. 128073-128073
Closed Access | Times Cited: 52
Showing 1-25 of 52 citing articles:
Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion
Lovedeep Kaur, Boning Mao, Akashdeep Singh Beniwal, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 275-286
Open Access | Times Cited: 82
Lovedeep Kaur, Boning Mao, Akashdeep Singh Beniwal, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 275-286
Open Access | Times Cited: 82
Freezing-induced denaturation of myofibrillar proteins in frozen meat
Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 5, pp. 1385-1402
Closed Access | Times Cited: 67
Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 5, pp. 1385-1402
Closed Access | Times Cited: 67
Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeast
Ji Young Yoon, Jaejoon Han, JeongAe Heo, et al.
Food Chemistry (2024) Vol. 452, pp. 139480-139480
Open Access | Times Cited: 9
Ji Young Yoon, Jaejoon Han, JeongAe Heo, et al.
Food Chemistry (2024) Vol. 452, pp. 139480-139480
Open Access | Times Cited: 9
Improvement of meat protein digestibility in infants and the elderly
Seonmin Lee, Yun‐Sang Choi, Kyung Jo, et al.
Food Chemistry (2021) Vol. 356, pp. 129707-129707
Closed Access | Times Cited: 54
Seonmin Lee, Yun‐Sang Choi, Kyung Jo, et al.
Food Chemistry (2021) Vol. 356, pp. 129707-129707
Closed Access | Times Cited: 54
Biological activity and processing technologies of edible insects: a review
Jae Hoon Lee, Tae‐Kyung Kim, Chang Hee Jeong, et al.
Food Science and Biotechnology (2021) Vol. 30, Iss. 8, pp. 1003-1023
Open Access | Times Cited: 52
Jae Hoon Lee, Tae‐Kyung Kim, Chang Hee Jeong, et al.
Food Science and Biotechnology (2021) Vol. 30, Iss. 8, pp. 1003-1023
Open Access | Times Cited: 52
Big opportunities for tiny bugs: Processing effects on the techno-functionality and digestibility of edible insects
Dafna Meshulam-Pascoviche, Tatyana David-Birman, Gil Refael, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 265-274
Closed Access | Times Cited: 31
Dafna Meshulam-Pascoviche, Tatyana David-Birman, Gil Refael, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 265-274
Closed Access | Times Cited: 31
Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae
Jae Hoon Lee, Tae‐Kyung Kim, Sun‐Young Park, et al.
Food Science of Animal Resources (2023) Vol. 43, Iss. 3, pp. 428-440
Open Access | Times Cited: 17
Jae Hoon Lee, Tae‐Kyung Kim, Sun‐Young Park, et al.
Food Science of Animal Resources (2023) Vol. 43, Iss. 3, pp. 428-440
Open Access | Times Cited: 17
Valorization of soursop (Annona muricata) seeds as alternative oil and protein source using novel de-oiling and protein extraction techniques
José Villacís‐Chiriboga, Barbara Prandi, Jenny Ruales, et al.
LWT (2023) Vol. 182, pp. 114777-114777
Open Access | Times Cited: 16
José Villacís‐Chiriboga, Barbara Prandi, Jenny Ruales, et al.
LWT (2023) Vol. 182, pp. 114777-114777
Open Access | Times Cited: 16
Effects of β-glucan and various thermal processing methods on the in vitro digestion of hulless barley starch
Yong Xie, Miao Zhu, Haibo Liu, et al.
Food Chemistry (2021) Vol. 360, pp. 129952-129952
Closed Access | Times Cited: 40
Yong Xie, Miao Zhu, Haibo Liu, et al.
Food Chemistry (2021) Vol. 360, pp. 129952-129952
Closed Access | Times Cited: 40
Understanding protein digestion in infants and the elderly: Current in vitro digestion models
Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 7, pp. 975-992
Closed Access | Times Cited: 37
Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 7, pp. 975-992
Closed Access | Times Cited: 37
Peptides inhibiting angiotensin-I-converting enzyme: Isolation from flavourzyme hydrolysate of Protaetia brevitarsis larva protein and identification
Jae Hoon Lee, Tae‐Kyung Kim, Hae In Yong, et al.
Food Chemistry (2022) Vol. 399, pp. 133897-133897
Closed Access | Times Cited: 23
Jae Hoon Lee, Tae‐Kyung Kim, Hae In Yong, et al.
Food Chemistry (2022) Vol. 399, pp. 133897-133897
Closed Access | Times Cited: 23
Effects of enzyme treatment on structural characteristics of egg yolk, plasma and granule and their correlation with flavor components
Tingting Tang, Wenwen Yu, Junhua Li, et al.
Food Hydrocolloids (2025), pp. 111432-111432
Closed Access
Tingting Tang, Wenwen Yu, Junhua Li, et al.
Food Hydrocolloids (2025), pp. 111432-111432
Closed Access
Interaction mechanisms of κ-carrageenan, gum Arabic, xanthan gum, and sodium alginate with pork myofibrillar proteins: Impacts on heat-induced aggregation and in vitro digestive behaviors of proteins
Soeun Kim, Kyung Jo, Minkyung Woo, et al.
Food Hydrocolloids (2025), pp. 111450-111450
Closed Access
Soeun Kim, Kyung Jo, Minkyung Woo, et al.
Food Hydrocolloids (2025), pp. 111450-111450
Closed Access
Changes in egg yolk gelation behaviour and mechanisms during freezing
Ruihong Wang, Yanqiu Ma, Longyuan Zhang, et al.
LWT (2021) Vol. 151, pp. 112223-112223
Closed Access | Times Cited: 31
Ruihong Wang, Yanqiu Ma, Longyuan Zhang, et al.
LWT (2021) Vol. 151, pp. 112223-112223
Closed Access | Times Cited: 31
Non-thermal processing has an impact on the digestibility of the muscle proteins
Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 28, pp. 7773-7800
Closed Access | Times Cited: 29
Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 28, pp. 7773-7800
Closed Access | Times Cited: 29
Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage
Rui Wang, Yongqing Liu, Ying He, et al.
Frontiers in Nutrition (2025) Vol. 11
Open Access
Rui Wang, Yongqing Liu, Ying He, et al.
Frontiers in Nutrition (2025) Vol. 11
Open Access
Exploring alternative sources of protein in food: Trends in nutrient and functional features
A. Lara-Parra, Aldahir Alberto Hernández Hernández, Yari Jaguey-Hernández, et al.
Food Research International (2025), pp. 116224-116224
Closed Access
A. Lara-Parra, Aldahir Alberto Hernández Hernández, Yari Jaguey-Hernández, et al.
Food Research International (2025), pp. 116224-116224
Closed Access
Effects of ultrasound-induced structural modifications on the emulsifying properties of Tenebrio molitor proteins
Yun Jae Jang, Hyeong Do Kim, Yun Ye, et al.
Ultrasonics Sonochemistry (2025) Vol. 117, pp. 107354-107354
Closed Access
Yun Jae Jang, Hyeong Do Kim, Yun Ye, et al.
Ultrasonics Sonochemistry (2025) Vol. 117, pp. 107354-107354
Closed Access
Effects of a defatting process on the thermal stabilities and volatile compound profiles of proteins isolated from Protaetia brevitarsis larvae
Jae Hoon Lee, Jiyoon Cha, Tae‐Kyung Kim, et al.
LWT (2021) Vol. 151, pp. 112095-112095
Closed Access | Times Cited: 24
Jae Hoon Lee, Jiyoon Cha, Tae‐Kyung Kim, et al.
LWT (2021) Vol. 151, pp. 112095-112095
Closed Access | Times Cited: 24
Innovation in Alternative Food Sources: A Review of a Technological State-of-the-Art of Insects in Food Products
Pedro Paulo Lordelo Guimarães Tavares, Matheus dos Santos Lima, Luiggi Cavalcanti Pessôa, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3792-3792
Open Access | Times Cited: 16
Pedro Paulo Lordelo Guimarães Tavares, Matheus dos Santos Lima, Luiggi Cavalcanti Pessôa, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3792-3792
Open Access | Times Cited: 16
Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks
Xiaoli Xu, Zhe Li, Qinyue Tang, et al.
Food Chemistry (2023) Vol. 436, pp. 137681-137681
Closed Access | Times Cited: 9
Xiaoli Xu, Zhe Li, Qinyue Tang, et al.
Food Chemistry (2023) Vol. 436, pp. 137681-137681
Closed Access | Times Cited: 9
Freezing-then-aging treatment improved the protein digestibility of beef in an in vitro infant digestion model
Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, et al.
Food Chemistry (2021) Vol. 350, pp. 129224-129224
Closed Access | Times Cited: 23
Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, et al.
Food Chemistry (2021) Vol. 350, pp. 129224-129224
Closed Access | Times Cited: 23
Nutritional evaluation of biscuits enriched with cricket flour (Acheta domesticus)
Ayşen Baş Aksoy, Sedef Nehir El
International Journal of Gastronomy and Food Science (2022) Vol. 29, pp. 100583-100583
Closed Access | Times Cited: 15
Ayşen Baş Aksoy, Sedef Nehir El
International Journal of Gastronomy and Food Science (2022) Vol. 29, pp. 100583-100583
Closed Access | Times Cited: 15
Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio
Hong Wang, Ruican Wang, Longteng Zhang, et al.
Food Research International (2022) Vol. 163, pp. 112286-112286
Closed Access | Times Cited: 15
Hong Wang, Ruican Wang, Longteng Zhang, et al.
Food Research International (2022) Vol. 163, pp. 112286-112286
Closed Access | Times Cited: 15
Effect of various reducing sugars on the structural and gelling properties of grafted myofibrillar proteins
Tae‐Kyung Kim, Yea‐Ji Kim, Jaehoon Lee, et al.
LWT (2023) Vol. 182, pp. 114812-114812
Open Access | Times Cited: 8
Tae‐Kyung Kim, Yea‐Ji Kim, Jaehoon Lee, et al.
LWT (2023) Vol. 182, pp. 114812-114812
Open Access | Times Cited: 8
