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:
Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins
Mingming Zhu, Huijie Li, Yi Xing, et al.
Food Chemistry (2022) Vol. 404, pp. 134238-134238
Closed Access | Times Cited: 21
Mingming Zhu, Huijie Li, Yi Xing, et al.
Food Chemistry (2022) Vol. 404, pp. 134238-134238
Closed Access | Times Cited: 21
Showing 21 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: 52
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 655-670
Closed Access | Times Cited: 52
Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles
Li Yang, Xiaoyu Han, Yuemei Zhang, et al.
Food Research International (2024) Vol. 188, pp. 114461-114461
Closed Access | Times Cited: 9
Li Yang, Xiaoyu Han, Yuemei Zhang, et al.
Food Research International (2024) Vol. 188, pp. 114461-114461
Closed Access | Times Cited: 9
Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork
Ying Zhou, Keyan Jing, Chuankang Jia, et al.
Food Control (2024) Vol. 159, pp. 110292-110292
Closed Access | Times Cited: 5
Ying Zhou, Keyan Jing, Chuankang Jia, et al.
Food Control (2024) Vol. 159, pp. 110292-110292
Closed Access | Times Cited: 5
Electron beam irradiation induced aggregation, structural and functional changes of soybean 11S globulin
Rong Bai, Ziwei Li, Linlu Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129585-129585
Closed Access | Times Cited: 5
Rong Bai, Ziwei Li, Linlu Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129585-129585
Closed Access | Times Cited: 5
Effect of magnetic field-assisted thawing on the quality and microstructure of Portunus trituberculatus meat
Rongpei Shi, Zhongqi Sun, Xuemei Yu, et al.
Food Research International (2025) Vol. 202, pp. 115722-115722
Closed Access
Rongpei Shi, Zhongqi Sun, Xuemei Yu, et al.
Food Research International (2025) Vol. 202, pp. 115722-115722
Closed Access
Evaluating the effects of low-frequency alternating magnetic field thawing on oxidation, denaturation, and gelling properties of porcine myofibrillar proteins
Mingming Zhu, He Wang, Jiaxing Zong, et al.
Food Chemistry (2023) Vol. 433, pp. 137337-137337
Closed Access | Times Cited: 14
Mingming Zhu, He Wang, Jiaxing Zong, et al.
Food Chemistry (2023) Vol. 433, pp. 137337-137337
Closed Access | Times Cited: 14
Effect of freezing on physicochemical properties and microstructure of soy protein gels
Zhenjia Chen, Wenhui Li, S. Shakina Bi, et al.
LWT (2024) Vol. 208, pp. 116661-116661
Open Access | Times Cited: 4
Zhenjia Chen, Wenhui Li, S. Shakina Bi, et al.
LWT (2024) Vol. 208, pp. 116661-116661
Open Access | Times Cited: 4
Effect of ultrasound combined with psyllium husk powder on the structure and gel properties of goose myofibrillar protein
J. A. Bi, Yangying Sun, Daodong Pan, et al.
Process Biochemistry (2023) Vol. 136, pp. 202-211
Closed Access | Times Cited: 11
J. A. Bi, Yangying Sun, Daodong Pan, et al.
Process Biochemistry (2023) Vol. 136, pp. 202-211
Closed Access | Times Cited: 11
Effect of pulsed electric field-assisted thawing on the gelling properties of pekin duck meat myofibrillar protein
Chao‐Kai Chang, Chun-Ta Lung, Mohsen Gavahian, et al.
Journal of Food Engineering (2023) Vol. 350, pp. 111482-111482
Closed Access | Times Cited: 10
Chao‐Kai Chang, Chun-Ta Lung, Mohsen Gavahian, et al.
Journal of Food Engineering (2023) Vol. 350, pp. 111482-111482
Closed Access | Times Cited: 10
Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications
Yuanlv Zhang, Guishan Liu, Qiwen Xie, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3444-3477
Closed Access | Times Cited: 10
Yuanlv Zhang, Guishan Liu, Qiwen Xie, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3444-3477
Closed Access | Times Cited: 10
Soy protein isolate ameliorate gel properties by regulating the non-covalent interaction between epigallocatechin-3-gallate and myofibrillar protein
Ying Li, Yijun Zhang, Gongchen He, et al.
Food Chemistry (2024) Vol. 460, pp. 140655-140655
Closed Access | Times Cited: 3
Ying Li, Yijun Zhang, Gongchen He, et al.
Food Chemistry (2024) Vol. 460, pp. 140655-140655
Closed Access | Times Cited: 3
Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies
Yong Xie, Kai Zhou, Li-jun Tan, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 49, pp. 19221-19239
Closed Access | Times Cited: 6
Yong Xie, Kai Zhou, Li-jun Tan, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 49, pp. 19221-19239
Closed Access | Times Cited: 6
Changes in the Objective Indices Related to Meat Quality of Porcine Longissimus Dorsi Induced by Different Thawing Methods
Xianrui Zheng, Bo Wang, Lisha Shi, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3159-3159
Open Access | Times Cited: 1
Xianrui Zheng, Bo Wang, Lisha Shi, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3159-3159
Open Access | Times Cited: 1
Potential biomarkers analysis and protein internal mechanisms by cold plasma treatment: Is proteomics effective to elucidate protein–protein interaction network and biochemical pathway?
Wei Jia, Xinyu Wu
Food Chemistry (2023) Vol. 426, pp. 136664-136664
Closed Access | Times Cited: 4
Wei Jia, Xinyu Wu
Food Chemistry (2023) Vol. 426, pp. 136664-136664
Closed Access | Times Cited: 4
Analysis of the changes in structural modification, physicochemical properties, and water distribution of porcine myofibrillar proteins induced by sub-freezing short storage (−6 °C and −12 °C, 7 d)
Mingming Zhu, Yi Xing, Huijie Li, et al.
LWT (2023) Vol. 190, pp. 115587-115587
Open Access | Times Cited: 3
Mingming Zhu, Yi Xing, Huijie Li, et al.
LWT (2023) Vol. 190, pp. 115587-115587
Open Access | Times Cited: 3
Improvement on gel properties of chicken myofibrillar protein with electron beam irradiation: Based on protein structure, gel quality, water state
Rong Bai, Jincheng Han, Xiang Ye, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 135806-135806
Closed Access
Rong Bai, Jincheng Han, Xiang Ye, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 135806-135806
Closed Access
Regulating the interaction between protein and starch in noodles through heat loss: Used to improve the edible quality of noodles
Sibo Liu, Tianfu Cheng, Jiayu Zhang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 97, pp. 103831-103831
Closed Access
Sibo Liu, Tianfu Cheng, Jiayu Zhang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 97, pp. 103831-103831
Closed Access
Influence of low voltage programmed thawing on the quality of frozen pork and its myofibrillar protein
Xiaoli Zhang, Yuhang Wu, Yu-Chen Lin, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103858-103858
Closed Access
Xiaoli Zhang, Yuhang Wu, Yu-Chen Lin, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103858-103858
Closed Access
Electrostatically-enhanced two-stage low-temperature tempering: Effects on the quality of frozen tan mutton
Yuanlv Zhang, Guishan Liu
Food Chemistry X (2024) Vol. 24, pp. 101926-101926
Open Access
Yuanlv Zhang, Guishan Liu
Food Chemistry X (2024) Vol. 24, pp. 101926-101926
Open Access
Enhancing the quality attributes of porcine myofibrillar proteins through low-frequency alternating magnetic field-assisted freezing
Mingming Zhu, Wang Liu, Mingzhe Li, et al.
International Journal of Biological Macromolecules (2024), pp. 137918-137918
Closed Access
Mingming Zhu, Wang Liu, Mingzhe Li, et al.
International Journal of Biological Macromolecules (2024), pp. 137918-137918
Closed Access
Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation
Zhiwen Shen, Huaqian Gao, Wanqi Peng, et al.
Journal of Texture Studies (2023) Vol. 55, Iss. 1
Closed Access | Times Cited: 1
Zhiwen Shen, Huaqian Gao, Wanqi Peng, et al.
Journal of Texture Studies (2023) Vol. 55, Iss. 1
Closed Access | Times Cited: 1
