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:
Insight into the protein oxidation impact on the surface properties of myofibrillar proteins from bighead carp
Yueyue Liu, Elliot Mubango, Peipei Dou, et al.
Food Chemistry (2023) Vol. 411, pp. 135515-135515
Closed Access | Times Cited: 18
Yueyue Liu, Elliot Mubango, Peipei Dou, et al.
Food Chemistry (2023) Vol. 411, pp. 135515-135515
Closed Access | Times Cited: 18
Showing 18 citing articles:
Probing the mechanism of interaction between capsaicin and myofibrillar proteins through multispectral, molecular docking, and molecular dynamics simulation methods
Zhicheng Wu, Jingbing Xu, Jinggang Ruan, et al.
Food Chemistry X (2023) Vol. 18, pp. 100734-100734
Open Access | Times Cited: 30
Zhicheng Wu, Jingbing Xu, Jinggang Ruan, et al.
Food Chemistry X (2023) Vol. 18, pp. 100734-100734
Open Access | Times Cited: 30
Evidence of myofibrillar protein oxidation and degradation induced by exudates during the thawing process of bighead carp fillets
Yueyue Liu, Yuqing Tan, Yongkang Luo, et al.
Food Chemistry (2023) Vol. 434, pp. 137396-137396
Closed Access | Times Cited: 21
Yueyue Liu, Yuqing Tan, Yongkang Luo, et al.
Food Chemistry (2023) Vol. 434, pp. 137396-137396
Closed Access | Times Cited: 21
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions
Yueqi Wang, Huifang Wang, Huan Xiang, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104523-104523
Closed Access | Times Cited: 9
Yueqi Wang, Huifang Wang, Huan Xiang, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104523-104523
Closed Access | Times Cited: 9
Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation
Chuanhu Han, Yuanrong Zheng, Siqiang Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130300-130300
Closed Access | Times Cited: 8
Chuanhu Han, Yuanrong Zheng, Siqiang Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130300-130300
Closed Access | Times Cited: 8
Effect of three unsaturated fatty acids on the protein oxidation and structure of myofibrillar proteins from rainbow trout (Oncorhynchus mykiss)
Youjun Wang, Yangmeijin Zhao, Yuxuan He, et al.
Food Chemistry (2024) Vol. 451, pp. 139403-139403
Closed Access | Times Cited: 8
Youjun Wang, Yangmeijin Zhao, Yuxuan He, et al.
Food Chemistry (2024) Vol. 451, pp. 139403-139403
Closed Access | Times Cited: 8
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: 19
Yueyue Liu, Zixin Fu, Yuqing Tan, et al.
Food Research International (2023) Vol. 174, pp. 113546-113546
Closed Access | Times Cited: 19
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: 4
Ruifang Feng, Qinye Yu, Yulong Bao, et al.
Food Research International (2024) Vol. 187, pp. 114357-114357
Closed 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
Recent advances in the effects of protein oxidation on aquatic products quality: mechanism and regulation
Ye Yu, Yongqiang Zhao, Yi Zhang, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1968-1978
Closed Access | Times Cited: 9
Ye Yu, Yongqiang Zhao, Yi Zhang, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1968-1978
Closed Access | Times Cited: 9
Differentiation of antioxidants in reducing oxidation and improving quality of ready-to-eat roasted shrimp after thermal sterilization
Shuo Wang, Songyi Lin, Rui Liang, et al.
Food Chemistry (2023) Vol. 434, pp. 137496-137496
Closed Access | Times Cited: 8
Shuo Wang, Songyi Lin, Rui Liang, et al.
Food Chemistry (2023) Vol. 434, pp. 137496-137496
Closed Access | Times Cited: 8
Electron Beam Irradiation Alters the Physicochemical Properties of Chickpea Proteins and the Peptidomic Profile of Its Digest
Yaqi Zhang, Yunfei Kong, Wanjun Xu, et al.
Molecules (2023) Vol. 28, Iss. 16, pp. 6161-6161
Open Access | Times Cited: 6
Yaqi Zhang, Yunfei Kong, Wanjun Xu, et al.
Molecules (2023) Vol. 28, Iss. 16, pp. 6161-6161
Open Access | Times Cited: 6
Low-voltage electrostatic field enhances the frozen force of −12 ℃ to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing
Chuan Yang, Guangyu Wu, Yunhe Liu, et al.
Food Chemistry (2023) Vol. 438, pp. 138055-138055
Closed Access | Times Cited: 6
Chuan Yang, Guangyu Wu, Yunhe Liu, et al.
Food Chemistry (2023) Vol. 438, pp. 138055-138055
Closed Access | Times Cited: 6
Effects of endogenous lipid on the functional qualities of tuna protein during cold storage
Yizhou Fang, Yejing Sun, Junhui Li, et al.
LWT (2023) Vol. 190, pp. 115566-115566
Open Access | Times Cited: 5
Yizhou Fang, Yejing Sun, Junhui Li, et al.
LWT (2023) Vol. 190, pp. 115566-115566
Open Access | Times Cited: 5
Electron Beam Irradiation Alters the Physicochemical Properties of Chickpea Protein and the Peptidomic Profile of Its Digest
Yaqi Zhang, Yunfei Kong, Wanjun Xu, et al.
(2023)
Open Access | Times Cited: 2
Yaqi Zhang, Yunfei Kong, Wanjun Xu, et al.
(2023)
Open Access | Times Cited: 2
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
Min Zhang, Lichao He, Yanbo Wang, et al.
Food Research International (2023) Vol. 175, pp. 113709-113709
Closed Access | Times Cited: 2
Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls
Xiaowen Zhang, Shaojing Zhong, Lingru Kong, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 403-403
Open Access
Xiaowen Zhang, Shaojing Zhong, Lingru Kong, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 403-403
Open Access
Effect and mechanisms of mechanical pre-dehydration treatment on gelling and physicochemical properties of unwashed silver carp (Hypophthalmichthys molitrix) surimi
Sirui Zeng, Xidong Jiao, Xiaowei Yan, et al.
Food Chemistry (2024) Vol. 468, pp. 142521-142521
Closed Access
Sirui Zeng, Xidong Jiao, Xiaowei Yan, et al.
Food Chemistry (2024) Vol. 468, pp. 142521-142521
Closed Access
Saltiness perception enhancement of myofibrillar protein gel via microwave treatment: Microwave promotes protein aggregation
Na Luo, Jun Xiang, Bimal Chitrakar, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103912-103912
Closed Access
Na Luo, Jun Xiang, Bimal Chitrakar, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103912-103912
Closed Access
