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:
Improvement of solubility, gelation and emulsifying properties of myofibrillar protein from mantis shrimp (Oratosquilla oratoria) by phosphorylation modification under low ionic strength of KCl
Beibei Jia, Jinyu Chen, Gongru Yang, et al.
Food Chemistry (2022) Vol. 403, pp. 134497-134497
Closed Access | Times Cited: 36
Beibei Jia, Jinyu Chen, Gongru Yang, et al.
Food Chemistry (2022) Vol. 403, pp. 134497-134497
Closed Access | Times Cited: 36
Showing 1-25 of 36 citing articles:
Influence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of Chickpea (Cicer arietinum L.) protein concentrate
Nikhil Dnyaneshwar Patil, Aarti Bains, Sawinder Kaur, et al.
Food Chemistry (2024) Vol. 445, pp. 138671-138671
Closed Access | Times Cited: 13
Nikhil Dnyaneshwar Patil, Aarti Bains, Sawinder Kaur, et al.
Food Chemistry (2024) Vol. 445, pp. 138671-138671
Closed Access | Times Cited: 13
Mechanism for improving the in vitro digestive properties of coconut milk by modifying the structure and properties of coconut proteins with monosodium glutamate
Jiawu Wu, Yingjiao Tang, Ming Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114288-114288
Closed Access | Times Cited: 6
Jiawu Wu, Yingjiao Tang, Ming Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114288-114288
Closed Access | Times Cited: 6
Effect of static magnetic field-assisted freezing at different temperatures on the structural and functional properties of pacific white shrimp (Litopenaeus vannamei) myofibrillar protein
Qihang Wei, Qinxiu Sun, Qian Hou, et al.
Food Chemistry (2025) Vol. 471, pp. 142836-142836
Closed Access
Qihang Wei, Qinxiu Sun, Qian Hou, et al.
Food Chemistry (2025) Vol. 471, pp. 142836-142836
Closed Access
Phosphorylated modification of walnut protein isolate: structural characteristics, functional properties and microencapsulation of Lactobacillus bulgaricus
M. Z. Wang, Zhihao Zheng, Yuxia Zhang, et al.
Journal of Food Science and Technology (2025)
Closed Access
M. Z. Wang, Zhihao Zheng, Yuxia Zhang, et al.
Journal of Food Science and Technology (2025)
Closed Access
Magnetic field-assisted cascade effects of improving the quality of gels-based meat products: A mechanism from myofibrillar protein gelation
Jingwen Wang, Qiyuan Lu, Junming Gong, et al.
Food Research International (2023) Vol. 169, pp. 112907-112907
Closed Access | Times Cited: 18
Jingwen Wang, Qiyuan Lu, Junming Gong, et al.
Food Research International (2023) Vol. 169, pp. 112907-112907
Closed Access | Times Cited: 18
Developing plant-based mayonnaise using pea protein-xanthan gum conjugates: A maillard reaction approach
Hyun Woo Choi, Seung Hwan Ham, Jungwoo Hahn, et al.
LWT (2023) Vol. 185, pp. 115137-115137
Open Access | Times Cited: 14
Hyun Woo Choi, Seung Hwan Ham, Jungwoo Hahn, et al.
LWT (2023) Vol. 185, pp. 115137-115137
Open Access | Times Cited: 14
Modulation of sodium distribution and digestion properties in low salt myofibrillar protein gel incorporating γ-polyglutamic acid and transglutaminase: Conformation and microstructure
Yongfang Gao, Di Zhuang, Jiarui Ye, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110007-110007
Closed Access | Times Cited: 5
Yongfang Gao, Di Zhuang, Jiarui Ye, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110007-110007
Closed Access | Times Cited: 5
Inhibition of the interactions of myofibrillar proteins with gallic acid by β-cyclodextrin-metal-organic frameworks improves gel quality under oxidative stress
Jinyu Chen, Beibei Jia, Siyang Wang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110065-110065
Closed Access | Times Cited: 5
Jinyu Chen, Beibei Jia, Siyang Wang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110065-110065
Closed Access | Times Cited: 5
Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel
Yudong Wang, Zhuang Yang, Jingyan Zhang, et al.
LWT (2024) Vol. 196, pp. 115865-115865
Open Access | Times Cited: 4
Yudong Wang, Zhuang Yang, Jingyan Zhang, et al.
LWT (2024) Vol. 196, pp. 115865-115865
Open Access | Times Cited: 4
Exploring the interaction between myofibrillar proteins and pyrazine compounds: Based on molecular docking, molecular dynamics simulation, and multi-spectroscopy techniques
Yumei Yu, Ahmed S.M. Saleh, X. Sun, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126844-126844
Closed Access | Times Cited: 11
Yumei Yu, Ahmed S.M. Saleh, X. Sun, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126844-126844
Closed Access | Times Cited: 11
Insight into the Effects of Hydrodynamic Cavitation at Different Ionic Strengths on Physicochemical and Gel Properties of Myofibrillar Protein from Tilapia (Oreochromis niloticus)
Kun Xie, Feng Yang, Xian’e Ren, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 851-851
Open Access | Times Cited: 3
Kun Xie, Feng Yang, Xian’e Ren, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 851-851
Open Access | Times Cited: 3
Phosphate type dependent phosphorylation on the interfacial and emulsion stabilizing behaviors of goose liver protein: Perspective of protein charging
Yangyang Hu, Changyu Zhou, Xiaoqun Zeng, et al.
Colloids and Surfaces B Biointerfaces (2024) Vol. 238, pp. 113872-113872
Closed Access | Times Cited: 3
Yangyang Hu, Changyu Zhou, Xiaoqun Zeng, et al.
Colloids and Surfaces B Biointerfaces (2024) Vol. 238, pp. 113872-113872
Closed Access | Times Cited: 3
Effect of partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin
Chuanlong Yu, Lingli Chen, Kehui Ouyang, et al.
Food Chemistry (2024) Vol. 458, pp. 140178-140178
Closed Access | Times Cited: 3
Chuanlong Yu, Lingli Chen, Kehui Ouyang, et al.
Food Chemistry (2024) Vol. 458, pp. 140178-140178
Closed Access | Times Cited: 3
Recent developments in phosphorylation modification on food proteins: Structure characterization, site identification and function
Yangyang Hu, Lihui Du, Yangying Sun, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108390-108390
Closed Access | Times Cited: 20
Yangyang Hu, Lihui Du, Yangying Sun, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108390-108390
Closed Access | Times Cited: 20
Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors
Shuting Xu, Seid Reza Falsafi
Food Reviews International (2023) Vol. 40, Iss. 8, pp. 2344-2377
Closed Access | Times Cited: 10
Shuting Xu, Seid Reza Falsafi
Food Reviews International (2023) Vol. 40, Iss. 8, pp. 2344-2377
Closed Access | Times Cited: 10
Improvement in the gelling properties of myofibrillar protein from the razor clam (Sinonovacula constricta) through phosphorylation and structural characterization of the modified protein
Qing Zhang, Yakun Hou, Xiaohan Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101006-101006
Open Access | Times Cited: 10
Qing Zhang, Yakun Hou, Xiaohan Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101006-101006
Open Access | Times Cited: 10
Integrated ultra-high pressure and salt addition to improve the in vitro digestibility of myofibrillar proteins from scallop mantle (Patinopecten yessoensis)
Xiaohan Liu, Guifang Tian, Jinrong Zhao, et al.
Food Chemistry (2024) Vol. 447, pp. 138985-138985
Closed Access | Times Cited: 2
Xiaohan Liu, Guifang Tian, Jinrong Zhao, et al.
Food Chemistry (2024) Vol. 447, pp. 138985-138985
Closed Access | Times Cited: 2
Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix ) and scallop (Argopecten irradians ) blended gels
Xinru Fan, Wenhao Geng, Meng Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7797-7808
Closed Access | Times Cited: 2
Xinru Fan, Wenhao Geng, Meng Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7797-7808
Closed Access | Times Cited: 2
Effects of sodium tripolyphosphate on the quality and digestion properties of PSE pork
Shanshan Li, Xinrui Mao, Xinyue Diao, et al.
Food Chemistry (2024) Vol. 460, pp. 140558-140558
Closed Access | Times Cited: 2
Shanshan Li, Xinrui Mao, Xinyue Diao, et al.
Food Chemistry (2024) Vol. 460, pp. 140558-140558
Closed Access | Times Cited: 2
The conformational modification of myofibrillar protein by magnetic field improves its emulsification properties
Jingjiao Jiang, Kun Yang, Honghong Gong, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134114-134114
Closed Access | Times Cited: 2
Jingjiao Jiang, Kun Yang, Honghong Gong, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134114-134114
Closed Access | Times Cited: 2
A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi
Yuting Tan, Peizi Sun, Xinyu Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110462-110462
Closed Access | Times Cited: 2
Yuting Tan, Peizi Sun, Xinyu Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110462-110462
Closed Access | Times Cited: 2
Effect of citrus fiber on the phosphate-mediated gel properties of myofibrillar protein and partial replacement of phosphate
Qianrong Wu, Mingwu Zang, Bing Zhao, et al.
LWT (2022) Vol. 173, pp. 114274-114274
Open Access | Times Cited: 11
Qianrong Wu, Mingwu Zang, Bing Zhao, et al.
LWT (2022) Vol. 173, pp. 114274-114274
Open Access | Times Cited: 11
Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values
Yuexin Li, Hui Wang, Yubo Zhao, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 253-253
Open Access | Times Cited: 1
Yuexin Li, Hui Wang, Yubo Zhao, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 253-253
Open Access | Times Cited: 1
Enhancement of Colorimetric pH-Sensitive Film Incorporating Amomum tsao-ko Essential Oil as Antibacterial for Mantis Shrimp Spoilage Tracking and Fresh-Keeping
Yunxia He, Yuay Yuan, Yuanyuan Gao, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1638-1638
Open Access | Times Cited: 1
Yunxia He, Yuay Yuan, Yuanyuan Gao, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1638-1638
Open Access | Times Cited: 1
Utilizing the pH-Shift Method for Isolation and Nutritional Characterization of Mantis Shrimp (Oratosquilla nepa) Protein: A Strategy for Developing Value-Added Ingredients
Kanchanaphon Chumthong, Nisa Saelee, Worawan Panpipat, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2312-2312
Open Access | Times Cited: 1
Kanchanaphon Chumthong, Nisa Saelee, Worawan Panpipat, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2312-2312
Open Access | Times Cited: 1
