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:
Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures
Hua Chen, Gaiming Zhao, Xiaoling Yu, et al.
Food Chemistry (2023) Vol. 414, pp. 135694-135694
Closed Access | Times Cited: 31
Hua Chen, Gaiming Zhao, Xiaoling Yu, et al.
Food Chemistry (2023) Vol. 414, pp. 135694-135694
Closed Access | Times Cited: 31
Showing 1-25 of 31 citing articles:
Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity
Shuo Wang, Songyi Lin, Shuang Li, et al.
Food Chemistry (2024) Vol. 450, pp. 139359-139359
Closed Access | Times Cited: 6
Shuo Wang, Songyi Lin, Shuang Li, et al.
Food Chemistry (2024) Vol. 450, pp. 139359-139359
Closed Access | Times Cited: 6
Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation
Wenjing Yao, Zihan Zhao, Jingming Zhang, et al.
Meat Science (2024) Vol. 217, pp. 109595-109595
Closed Access | Times Cited: 6
Wenjing Yao, Zihan Zhao, Jingming Zhang, et al.
Meat Science (2024) Vol. 217, pp. 109595-109595
Closed Access | Times Cited: 6
Tracking protein aggregation behavior and molecular interactions induced by conformational alterations in the formation of myofibrillar protein-Abelmoschus manihot gum mixed gels during heating process
Dongxue Yuan, Jingming Zhang, Zihan Zhao, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110481-110481
Closed Access | Times Cited: 6
Dongxue Yuan, Jingming Zhang, Zihan Zhao, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110481-110481
Closed Access | Times Cited: 6
Decoding the textural deterioration of ready-to-eat shrimp: Insights from dynamic myofibrillar protein changes during thermal sterilization
Shuo Wang, Songyi Lin, Shuang Li, et al.
Food Research International (2025), pp. 115745-115745
Closed Access
Shuo Wang, Songyi Lin, Shuang Li, et al.
Food Research International (2025), pp. 115745-115745
Closed Access
Digestion of food proteins: the role of pepsin
Mengxiao Yang, Zhi Yang, David W. Everett, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-22
Open Access
Mengxiao Yang, Zhi Yang, David W. Everett, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-22
Open Access
Insights into the impact mechanism of tumbling-curing on the edible quality of beef salted ham through analysis of myofibrillar protein gel properties
Feng Yin, Xueyuan Bai, Wei Tian, et al.
Meat Science (2025), pp. 109761-109761
Closed Access
Feng Yin, Xueyuan Bai, Wei Tian, et al.
Meat Science (2025), pp. 109761-109761
Closed Access
Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef
Yao Gong, Meiqin Feng, Jian Sun
Food Chemistry (2024) Vol. 464, pp. 141751-141751
Closed Access | Times Cited: 4
Yao Gong, Meiqin Feng, Jian Sun
Food Chemistry (2024) Vol. 464, pp. 141751-141751
Closed 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
Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat
Chunming Tan, Xiaofeng Li, Yaqin Yu, et al.
LWT (2024) Vol. 206, pp. 116599-116599
Open Access | Times Cited: 3
Chunming Tan, Xiaofeng Li, Yaqin Yu, et al.
LWT (2024) Vol. 206, pp. 116599-116599
Open Access | Times Cited: 3
Effect of different thermal processing methods on sensory, nutritional, physicochemical and structural properties of Penaeus vannamei
Caiyu Zhang, Renli Shi, Weihua Liu, et al.
Food Chemistry (2023) Vol. 438, pp. 138003-138003
Closed Access | Times Cited: 9
Caiyu Zhang, Renli Shi, Weihua Liu, et al.
Food Chemistry (2023) Vol. 438, pp. 138003-138003
Closed Access | Times Cited: 9
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
Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances
Rong Qian, Chang Sun, Ting Bai, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
Rong Qian, Chang Sun, Ting Bai, et al.
Frontiers in Nutrition (2024) Vol. 11
Open 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
Effect of different temperature–time combinations on the quality and protein digestive properties of stewed beef tendons
Tianyi Li, Meiqin Feng, Jian Sun
Journal of Food Composition and Analysis (2024) Vol. 134, pp. 106468-106468
Closed Access | Times Cited: 2
Tianyi Li, Meiqin Feng, Jian Sun
Journal of Food Composition and Analysis (2024) Vol. 134, pp. 106468-106468
Closed Access | Times Cited: 2
Current trends and perspectives on aquatic-derived protein: A focus on structure-technofunctional properties relationship and application for food preservation
Jingxuan Zhou, Qiaohui Feng, Huixian Fu, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104651-104651
Closed Access | Times Cited: 2
Jingxuan Zhou, Qiaohui Feng, Huixian Fu, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104651-104651
Closed Access | Times Cited: 2
Mechanism of protein digestion inhibition by malondialdehyde-mediated oxidation in terms of molecular actions and structural changes
Zefu Wang, Guanyi Chen, Chencai Xu, et al.
LWT (2024) Vol. 205, pp. 116506-116506
Open Access | Times Cited: 1
Zefu Wang, Guanyi Chen, Chencai Xu, et al.
LWT (2024) Vol. 205, pp. 116506-116506
Open Access | Times Cited: 1
Insight into the effects of large yellow croaker roe (Larimichthys Crocea) phospholipids on the conformational and functional properties of pork myofibrillar protein
Boruo Yang, Mei Lan, Rongbin Zhong, et al.
Food Chemistry (2024) Vol. 461, pp. 140813-140813
Closed Access | Times Cited: 1
Boruo Yang, Mei Lan, Rongbin Zhong, et al.
Food Chemistry (2024) Vol. 461, pp. 140813-140813
Closed Access | Times Cited: 1
Effect of microwave treatment and water-bath heating treatment on the performance of glutenin from Tiger nut seed meal: Insights into changes in structural characteristics, functional properties, and in vitro gastrointestinal digestibility
Yali Yu, Xinyu Jiang, Xiaoyu Lu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101741-101741
Open Access | Times Cited: 1
Yali Yu, Xinyu Jiang, Xiaoyu Lu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101741-101741
Open Access | Times Cited: 1
Effect of NaCl on the structure and digestive properties of heat-treated myofibrillar proteins
Chaozhi Zhu, Mengjie Zhang, Hua Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141521-141521
Closed Access | Times Cited: 1
Chaozhi Zhu, Mengjie Zhang, Hua Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141521-141521
Closed Access | Times Cited: 1
Abelmoschus manihot gum improves the water retention capacity of low-salt myofibrillar protein gels: Perspective on aggregation behaviour and conformational changes during heating
Dongxue Yuan, Cheng Li, Jingming Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137483-137483
Closed Access | Times Cited: 1
Dongxue Yuan, Cheng Li, Jingming Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137483-137483
Closed Access | Times Cited: 1
Investigating the migration hypothesis: Effects of trypsin-like protease on the quality of muscle proteins of red shrimp (Solenocera crassicornis) during cold storage
Feili Zhan, Zhipeng Li, Daodong Pan, et al.
Food Chemistry X (2023) Vol. 20, pp. 100906-100906
Open Access | Times Cited: 4
Feili Zhan, Zhipeng Li, Daodong Pan, et al.
Food Chemistry X (2023) Vol. 20, pp. 100906-100906
Open Access | Times Cited: 4
Inhibitory effects of longan seed extract on polycyclic aromatic hydrocarbons formation and muscle oxidation in baked mutton kebabs
Ruina Zhao, Yongsheng Zhang, Jingjing Chen, et al.
Food Chemistry X (2023) Vol. 20, pp. 100973-100973
Open Access | Times Cited: 3
Ruina Zhao, Yongsheng Zhang, Jingjing Chen, et al.
Food Chemistry X (2023) Vol. 20, pp. 100973-100973
Open Access | Times Cited: 3
Effects of different roasting temperatures on rabbit meat protein oxidation and fluorescent carbon nanoparticle formation
Xue Li, Yunlong Song, Lisa Huangfu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101015-101015
Open Access | Times Cited: 2
Xue Li, Yunlong Song, Lisa Huangfu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101015-101015
Open Access | Times Cited: 2
Mechanism of Tumbling Curing to Improve Beef Quality: Insights from Structural and Functional Properties of Myofibrillar Protein
Feng Yin, Xueyuan Bai, Ke Wang, et al.
(2024)
Closed Access
Feng Yin, Xueyuan Bai, Ke Wang, et al.
(2024)
Closed Access
Effect of Nacl on the Structure and Digestive Properties of Heat-Induced Myofibrillar Protein
Chaozhi Zhu, Mengjie Zhang, Hua Chen, et al.
(2024)
Closed Access
Chaozhi Zhu, Mengjie Zhang, Hua Chen, et al.
(2024)
Closed Access
