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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:

Effect of MTGase on silver carp myofibrillar protein gelation behavior after peroxidation induced by peroxyl radicals
Shan Qian, Peipei Dou, Junlan Wang, et al.
Food Chemistry (2021) Vol. 349, pp. 129066-129066
Closed Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Effect of apple high-methoxyl pectin on heat-induced gelation of silver carp myofibrillar protein
Yu Han, Yunfeng Zhao, Runze Li, et al.
Food Chemistry (2024) Vol. 441, pp. 138366-138366
Closed Access | Times Cited: 20
Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review
Longteng Zhang, Qian Li, Yulong Bao, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 6, pp. 1572-1591
Closed Access | Times Cited: 56
Promotion of fishy odor release by phenolic compounds through interactions with myofibrillar protein
Pimiao Huang, Zhirong Wang, Xiya Feng, et al.
Food Chemistry (2022) Vol. 387, pp. 132852-132852
Closed Access | Times Cited: 39
Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan
Yangyang Feng, Xue Liang, Zihan Zhao, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109964-109964
Closed Access | Times Cited: 12
Properties of co-gel between Tenebrio Molitor larvae protein and myofibrillar protein induced by transglutaminase
Hailei Sun, Yaqi Zhao, Xiao‐Long Li, et al.
Food Chemistry (2024) Vol. 443, pp. 138609-138609
Closed Access | Times Cited: 8
Impact of pretreatment sterilization techniques and ginger (Zingiber officinale roscoe) essential oil-based active packaging on the quality of crucian carp (Carassius auratus) during cold storage
Peng Shi, Jun Mei, Jing Xie
Journal of Stored Products Research (2025) Vol. 112, pp. 102598-102598
Closed Access | Times Cited: 1
Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters
Yangyang Feng, Xue Liang, Jingming Zhang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109344-109344
Closed Access | Times Cited: 22
Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogels
Yunbing Tan, Zhiyun Zhang, David Julian McClements
Food Research International (2023) Vol. 167, pp. 112708-112708
Open Access | Times Cited: 20
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
Effects of slightly acidic electrolyzed water and ginger (Zingiber officinale Roscoe) juice on the quality and myofibrillar protein structure of silver carp (Hypophthalmichthys molitrix) fillets during cold storage
Yu Liu, Jun Mei, Jing Xie
LWT (2024) Vol. 204, pp. 116451-116451
Open Access | Times Cited: 7
A novel EGCG-Histidine complex improves gelling and physicochemical properties of porcine myofibrillar proteins: Insight into underlying mechanisms
Xiao Guo, Renzheng Wang, Bofu Han, et al.
Food Chemistry (2024) Vol. 448, pp. 139070-139070
Closed Access | Times Cited: 6
Uncovering quality changes of surimi-sol based products subjected to freeze–thaw process: The potential role of oxidative modification on salt-dissolved myofibrillar protein aggregation and gelling properties
Sunjie Yan, Zhiyin Du, Cikun Liu, et al.
Food Chemistry (2024) Vol. 451, pp. 139456-139456
Closed Access | Times Cited: 6
Effect of Transglutaminase on Structure and Gelation Properties of Mung Bean Protein Gel
Ruixue Wang, Yingqiu Li, Gui‐Jin Sun, et al.
Food Biophysics (2023) Vol. 18, Iss. 3, pp. 421-432
Closed Access | Times Cited: 15
Suppression mechanism of L-lysine on the Epigallocatechin-3-gallate-induced loss of myofibrillar protein gelling potential
Mengyuan Wang, Jingchao Kang, Lin Chen, et al.
Food Research International (2023) Vol. 169, pp. 112928-112928
Closed Access | Times Cited: 15
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
Underlying the interactions in myofibrillar proteins and κ-carrageenan mixed sols as mediated by microbial transglutaminase based on conformational alterations, rheological behavior and molecular docking
Yangyang Feng, Xiaofei Li, Zihan Zhao, et al.
Food Hydrocolloids (2025), pp. 111253-111253
Closed Access
Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine
Peipei Dou, Xianchao Feng, Xingguang Cheng, et al.
LWT (2021) Vol. 144, pp. 111198-111198
Closed Access | Times Cited: 24
Systematic functional analysis and potential application of a serine protease from cold-adapted Planococcus bacterium
Weijun Leng, Xiaoyun Wu, Xianghui Qi, et al.
Food Science and Human Wellness (2023) Vol. 12, Iss. 5, pp. 1751-1761
Open Access | Times Cited: 9
Fabrication of resveratrol-loaded soy peptide nanogels with transglutaminase and in vitro gastrointestinal delivery and cholesterol-lowering effect
Mengxue Fang, Fei Ma, Yu Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110437-110437
Closed Access | Times Cited: 3
Effects of lipoxygenase/linoleic acid on the structural characteristics and aggregation behavior of pork myofibrillar protein under low salt concentration
Sanhong Fan, Jiamin Guo, Xuping Wang, et al.
LWT (2022) Vol. 161, pp. 113359-113359
Open Access | Times Cited: 14
Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties
Mengzhe Li, Tong Shi, Xin Wang, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1616-1624
Open Access | Times Cited: 14
Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties
Mengyuan Wang, Lin Chen, Bofu Han, et al.
Food Research International (2022) Vol. 162, pp. 111983-111983
Closed Access | Times Cited: 14
Effects of heating rates on the self‐assembly behavior and gelling properties of beef myosin
Fang Tian, Mengfan Han, Yue Wang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 5, pp. 2473-2482
Closed Access | Times Cited: 8
Improvement of Surimi Gel Quality Using Protein Cross-Linker, Hydrocolloids and Protease Inhibitor
Natchaphol Buamard, Avtar Singh, Soottawat Benjakul
Turkish Journal of Fisheries and Aquatic Sciences (2024) Vol. 24, Iss. 3
Open Access | Times Cited: 2
Effect of modified washing process on water usage, composition and gelling properties of grass carp surimi
Kangyuan Long, Tonghao Zhang, Jae W. Park, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 15, pp. 7136-7143
Closed Access | Times Cited: 11
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