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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:

Tailoring protein intrinsic charge by enzymatic deamidation for solubilizing chicken breast myofibrillar protein in water
Wenyan Fu, Xing Chen, Hao Cheng, et al.
Food Chemistry (2022) Vol. 385, pp. 132512-132512
Closed Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Improved water solubility of myofibrillar proteins by ultrasound combined with glycation: A study of myosin molecular behavior
Ge Han, Yuexin Li, Qian Liu, et al.
Ultrasonics Sonochemistry (2022) Vol. 89, pp. 106140-106140
Open Access | Times Cited: 35
Thermo-reversible gelation and enhanced umami perception of myofibrillar proteins induced by protein-glutaminase-mediated deamidation
Weijun Leng, Ying Li, Xin Liang, et al.
Food Chemistry (2025) Vol. 471, pp. 142802-142802
Closed Access
Effect of ultrasound-assisted phosphates treatment on solubilization and stable dispersion of rabbit Myofibrillar proteins at low ionic strength
Chang Su, Yuxin Huang, Jiaxin Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142898-142898
Closed Access
The role of protein concentration in heat‐induced particulation of soy proteins at different pHs: Structure and functional properties
Yixin Zheng, Mengge Sun, Xiaohui Sun, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 955-965
Open Access | Times Cited: 16
Discovery and mechanistic analysis of a novel source protein glutaminase PG5 and its potential application
Weijun Leng, Ying Li, Xin Liang, et al.
Food Chemistry (2024) Vol. 457, pp. 140121-140121
Closed Access | Times Cited: 5
Ultrasound combined with carrageenan and curdlan addition improved the gelation properties of low-salt chicken meat paste
Xue Zhao, Chang Zhou, Xinglian Xu, et al.
LWT (2022) Vol. 172, pp. 114230-114230
Open Access | Times Cited: 22
Insight into Ionic Strength-Induced Solubilization of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix): Structural Changes and 4D Label-Free Proteomics Analysis
Xingying Li, Nana Zhang, Xidong Jiao, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 37, pp. 13920-13933
Closed Access | Times Cited: 13
Deciphering the thick filaments assembly behavior of myosin as affected by enzymatic deamidation
Yanyun Zhang, Wenyan Fu, Dongmei Liu, et al.
Food Chemistry (2023) Vol. 433, pp. 137385-137385
Closed Access | Times Cited: 11
Beef tenderization without exacerbating the cooking loss: The way of enzymatic deamidation
Yue Wang, Xing Chen, Peng Zhou, et al.
Food Bioscience (2024) Vol. 58, pp. 103806-103806
Closed Access | Times Cited: 3
The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein
Shanshan Li, Xinyue Diao, Xinrui Mao, et al.
Meat Science (2023) Vol. 198, pp. 109110-109110
Closed Access | Times Cited: 9
Formation and characterization of hollow particles with zein-WPI hybrid shell for curcumin encapsulation
Qianqian Shen, Kaiwen W. Chen, Muhammad Aslam Khan, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109011-109011
Closed Access | Times Cited: 9
Purified protein glutaminase from Chryseobacterium proteolyticum enhances the properties of wheat gluten
Zheng Zhang, Rui Shi, Xiaoyu Zhu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101312-101312
Open Access | Times Cited: 2
Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality
Nurul Shaeera Sulaiman, Mohd Dona Bin Sintang, Nurul Huda, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 2
Engineering of protein glutaminase for highly efficient modification of fish myofibrillar protein through structure-based and computational-aided strategy
Weijun Leng, Ying Li, Xin Liang, et al.
Food Chemistry (2024) Vol. 461, pp. 140845-140845
Closed Access | Times Cited: 2
Antibacterial Rice Protein Nanoparticles with a High Curcumin Loading for Fruit Preservation
Pengcheng Xu, Tao Wang, Jian He, et al.
Food Bioscience (2024) Vol. 61, pp. 104935-104935
Closed Access | Times Cited: 2
A novel insight into the binding behavior between soy protein and homologous ketones: Perspective from steric effect
Bin Zhang, Jing Peng, Leiqing Pan, et al.
Journal of Molecular Liquids (2022) Vol. 369, pp. 120895-120895
Closed Access | Times Cited: 10
The effect of deamidation and lipids on the interfacial and foaming properties of ultrafiltered oat protein concentrates
Mika Immonen, Angga Chandrakusuma, Sanna Hokkanen, et al.
LWT (2022) Vol. 169, pp. 114016-114016
Open Access | Times Cited: 10
Myofibrillar protein can form a thermo‐reversible gel through elaborate deamidation using protein‐glutaminase
Lingying Zhang, Xing Chen, Yue Wang, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 6, pp. 3118-3128
Closed Access | Times Cited: 10
Interactions between unfolding/disassembling behaviors, proteolytic subfragments and reversible aggregation of oxidized skeletal myosin isoforms at different salt contents
M. Zhang, Chengliang Li, Yuemei Zhang, et al.
Food Research International (2022) Vol. 157, pp. 111449-111449
Closed Access | Times Cited: 9
Thermo-reversible gelation of myofibrillar protein: Relationship between coiled-coil and thermal reversibility
Lingying Zhang, Yanna Zhang, Yue Wang, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100611-100611
Open Access | Times Cited: 5
Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs
Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
PLoS ONE (2023) Vol. 18, Iss. 12, pp. e0294637-e0294637
Open Access | Times Cited: 5
Complexation between curcumin and walnut protein isolate modified by pH shifting combined with protein-glutaminase
Caiyi Liu, Zhiyang Deng, Liang Wang, et al.
Food Chemistry (2024) Vol. 464, pp. 141693-141693
Closed Access | Times Cited: 1
Mechanism of CaCl2 modulation of the properties of acyl-modified ovalbumin–myofibrillar protein composite gel
Jiao Wu, Chan Li, Jing Yuan, et al.
Food Chemistry (2024) Vol. 466, pp. 142238-142238
Closed Access | Times Cited: 1
Ultrasound‐assisted phosphorylation of goose myofibrillar proteins: improving protein structure and functional properties
Yan Zhou, Yangying Sun, Daodong Pan, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 11, pp. 5412-5421
Closed Access | Times Cited: 4
A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications
Jiahui Chen, Xianming Zeng, Xiaomei Sun, et al.
Ultrasonics Sonochemistry (2023) Vol. 96, pp. 106427-106427
Open Access | Times Cited: 4
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