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OpenAlex Citation Counts

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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:

Individual effects of rosemary extract and green tea polyphenols on the physicochemical properties of soybean oil–myosin emulsion with l-arginine or l-lysine
Yue Hu, Yan Wang, Dongmei Pan, et al.
Food Chemistry (2022) Vol. 395, pp. 133582-133582
Closed Access | Times Cited: 14

Showing 14 citing articles:

Effects of catechin on the stability of myofibrillar protein-soybean oil emulsion and the adsorbed properties of myosin at the oil–water interface
Guangyao Zhang, Xinxin Bi, Rongrong Wang, et al.
Food Chemistry (2024) Vol. 442, pp. 138478-138478
Closed Access | Times Cited: 14
Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate
Bin Zhu, Jinjie Yang, Jingjing Dou, et al.
Food Chemistry (2024) Vol. 447, pp. 138901-138901
Closed Access | Times Cited: 8
Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions
Peyman Ebrahimi, Ipek Bayram, Anna Lante, et al.
Food Research International (2024) Vol. 187, pp. 114452-114452
Open Access | Times Cited: 8
Effectiveness of l-arginine/l-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles
Mengmeng Li, Shufeng He, Yangying Sun, et al.
Food Bioscience (2022) Vol. 51, pp. 102302-102302
Closed Access | Times Cited: 29
Investigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions
Yuexin Li, Yubo Zhao, Fangda Sun, et al.
Meat Science (2024) Vol. 210, pp. 109434-109434
Closed Access | Times Cited: 5
Effects of l-arginine/l-lysine modifications on the protein structure, binding interactions, and functional properties of soy protein hydrolysate
Bin Zhu, Jinjie Yang, Jiaye Yu, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109319-109319
Closed Access | Times Cited: 10
Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch
Mojtaba Delfanian, Betül Yeşiltaş, Ann‐Dorit Moltke Sørensen, et al.
Food Chemistry (2023) Vol. 417, pp. 135923-135923
Open Access | Times Cited: 9
Aspartic acid/arginine enhance the stability of gelatin emulsions
Huimin Yan, Yu Song, Man‐Man Yu, et al.
Journal of Food Engineering (2023) Vol. 361, pp. 111735-111735
Closed Access | Times Cited: 9
Use of basic amino acids to improve gel properties of PSE‐like chicken meat proteins isolated via ultrasound‐assisted alkaline extraction
Ke Li, L.H. Wang, Hui‐Jian Gao, et al.
Journal of Food Science (2023) Vol. 88, Iss. 12, pp. 5136-5148
Closed Access | Times Cited: 9
L-lysine moderates thermal aggregation of coconut proteins induced by thermal treatment
Liqiang Wang, Youbang Zhang, Run Li, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 6
l-arginine and l-lysine supplementation to NaCl tenderizes porcine meat by promoting myosin extraction and actomyosin dissociation
Xiaokang Fan, Xun Gao, Cunliu Zhou
Food Chemistry (2024) Vol. 446, pp. 138809-138809
Closed Access | Times Cited: 1
Epicatechin Inhibited Lipid Oxidation and Protein Lipoxidation in a Fish Oil-Fortified Dairy Mimicking System
Zhenghao Lian, Jiahui Han, Yue Cao, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1559-1559
Open Access | Times Cited: 2
Qualimetric Assessment of the Antioxidant Activity of Food Antioxidants in Meat Systems
S.N. Kidyaev, E.V. Litvinova, Irina Alekseevna Kashevarova, et al.
Хранение и переработка сельхозсырья (2024) Vol. 32, Iss. 2, pp. 79-88
Closed Access
Comparison of the Physical Stability, Microstructure and Protein-Lipid Co-Oxidation of O/W Emulsions Stabilized by L-Arginine/L-Lysine-Modified Soy Protein Hydrolysate
Bin Zhu, Jinjie Yang, Jingjing Dou, et al.
(2023)
Closed Access
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