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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:

Protein oxidation affected the digestibility and modification sites of myofibrillar proteins from bighead carp fillets treated with hydroxyl radicals and endogenous oxidizing system
Ruifang Feng, Wenyu Liang, Yueyue Liu, et al.
Food Chemistry (2022) Vol. 409, pp. 135279-135279
Closed Access | Times Cited: 24

Showing 24 citing articles:

Recent advances in lignin antioxidant: Antioxidant mechanism, evaluation methods, influence factors and various applications
Kongyan Li, Wei Zhong, Penghui Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 125992-125992
Closed Access | Times Cited: 64
Protein oxidation-mediated changes in digestion profile and nutritional properties of myofibrillar proteins from bighead carp (Hypophthalmichthys nobilis)
Yueyue Liu, Zixin Fu, Yuqing Tan, et al.
Food Research International (2023) Vol. 174, pp. 113546-113546
Closed Access | Times Cited: 24
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
Xiaoguo Ying, Xinyang Li, Shanggui Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Oxidation and side-chain modifications decrease gastrointestinal digestibility and transport of proteins from salted bighead carp fillets after frozen storage
Song Gao, Zixin Fu, Longteng Zhang, et al.
Food Chemistry (2023) Vol. 428, pp. 136747-136747
Closed Access | Times Cited: 16
Myofibrillar protein lipoxidation in fish induced by linoleic acid and 4-hydroxy-2-nonenal: Insights from LC-MS/MS analysis
Ruifang Feng, Qinye Yu, Yulong Bao, et al.
Food Research International (2024) Vol. 187, pp. 114357-114357
Closed Access | Times Cited: 6
Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage
Song Gao, Shuai Zhuang, Longteng Zhang, et al.
Food Chemistry (2023) Vol. 433, pp. 137312-137312
Closed Access | Times Cited: 16
Exploring the impact of malondialdehyde and 4-hydroxy-2-nonena on myofibrillar protein structure: A proteomic analysis
Shichen Zhu, Lin Zhou, Hao Zhu, et al.
Food Bioscience (2024) Vol. 59, pp. 104080-104080
Closed Access | Times Cited: 4
Effect of lipoxygenase-catalyzed linoleic acid oxidation and 4-hydroxy-2-nonenal on digestibility and gel properties of myofibrillar protein
Ruifang Feng, Huijuan Zhang, Ning Ding, et al.
Food Bioscience (2024) Vol. 61, pp. 104882-104882
Closed Access | Times Cited: 4
Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions
Dong Zhang, Zhicheng Wu, Jingbing Xu, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 4
Oxidation of aquatic products from the inside out accelerates their deterioration: A case study of sea bass (Lateolabrax japonicus) during storage
Xinyang Li, Taiyu Li, Jixiang Zhang, et al.
Food Chemistry (2025) Vol. 478, pp. 143639-143639
Closed Access
Glycation-induced gel and digestive properties for 3D printing and conventional gels of myofibrillar protein from oyster (Crassostrea gigas)
Xiaohan Liu, Xiaohan Yang, Guifang Tian, et al.
International Journal of Biological Macromolecules (2025), pp. 141969-141969
Closed Access
Metabolic profiling, antibacterial effects, and preservation mechanisms of Paenibacillus provencensis metabolites in refrigerated Sea Bass (Perca fluviatilis)
Li Liu, Yakun Guo, Weijia Zhang, et al.
Food Bioscience (2025), pp. 106493-106493
Closed Access
Bigels based on myofibrillar protein hydrogel and beeswax oleogel: Micromorphology, mechanical property, and rheological properties
Lixian Zhang, Zhenzhen Ge, Lihua Zhang, et al.
International Journal of Biological Macromolecules (2025), pp. 142962-142962
Closed Access
Preparation, characterization, antioxidant and antifungal activities of benzoic acid compounds grafted onto chitosan
Hehe Yang, Yao Liu, Fang Wen, et al.
International Journal of Biological Macromolecules (2023) Vol. 259, pp. 129096-129096
Closed Access | Times Cited: 8
Changes in the structure and hydration properties of high-temperature peanut protein induced by cold plasma oxidation
Jiaojiao Yu, Zhiyao Zhang, Xiang-na Lin, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127500-127500
Closed Access | Times Cited: 7
Lipid-Induced Oxidative Modifications Decrease the Bioactivities of Collagen Hydrolysates from Fish Skin: The Underlying Mechanism Based on the Proteomic Strategy
Fengjie Gou, Song Gao, Бо Лі
Foods (2024) Vol. 13, Iss. 4, pp. 583-583
Open Access | Times Cited: 2
From texture to structure: The key role of caspase-3 on grass carp myofibrillar protein during postmortem storage
Xin Xiong, H Zhang, Shuai Zhuang, et al.
Food Bioscience (2024) Vol. 61, pp. 104858-104858
Closed Access | Times Cited: 2
Mechanistic Insights into Myofibrillar Protein Oxidation by Fenton Chemistry Regulated by Gallic Acid
Xue Liu, Li Wang, Bowen He, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 33, pp. 12587-12596
Closed Access | Times Cited: 6
Proteomic analysis and biomarker discovery of water holding capacity differences in bighead carp eye and dorsal muscles during frozen storage
Qing Li, Song Gao, Yuqing Tan, et al.
Food Bioscience (2024), pp. 105518-105518
Closed Access | Times Cited: 1
Excessive free radical grafting interferes with the macromolecular association and crystallization of brined porcine myofibrils during heat-set gelatinization
Min Zhang, Lichao He, Yanbo Wang, et al.
Food Research International (2023) Vol. 175, pp. 113709-113709
Closed Access | Times Cited: 2
Unveiling the Impact of Caspase-3 on Grass Carp Muscle Quality: A Study on Apoptosis, Texture, and Protein Integrity During Storage
Xin Xiong, Huijuan Zhang, Shuai Zhuang, et al.
(2024)
Closed Access
Study on the changes of muscle quality and flavor during cold storage of two Sepiidae species (Sepiella maindroni and Sepia esculenta)
Shanshan Jiang, Yuchen Deng, Shanshan Shui, et al.
LWT (2024) Vol. 215, pp. 117179-117179
Closed Access
Changes in the Structure and Hydration Properties of High-Temperature Peanut Protein Induced by Cold Plasma Oxidation
Jiaojiao Yu, Zhiyao Zhang, Xiang-na Lin, et al.
(2023)
Closed Access
Proteomic Profiling of Lipoxidation-Induced Modification on Myofibrillar Proteins from Bighead Carp (Hypophthalmichthys Nobilis) by Linoleic Acid and 4-Hydroxy-2-Nonenal
Ruifang Feng, Yongkang Luo, Yuqing Tan, et al.
(2023)
Closed Access
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