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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:

Mechanisms of heat-mediated aggregation behavior of water-soluble cod protein
Xiaohan Zheng, Bowen Zou, Chao Ren, et al.
Food Chemistry (2023) Vol. 419, pp. 135973-135973
Closed Access | Times Cited: 13

Showing 13 citing articles:

Protein from tiger nut meal extracted by deep eutectic solvent and alkali-soluble acid precipitation: A comparative study on structure, function, and nutrition
Xinyu Jiang, Feng Gao, Yong-Liang Ma, et al.
Food Chemistry (2024) Vol. 452, pp. 139608-139608
Closed Access | Times Cited: 9
Constructing a strongly interacting Pea-Cod binary protein system by introducing metal cations toward enhanced gelling properties
Bowen Zou, Xiaohan Zheng, Xiaokang Na, et al.
Food Research International (2024) Vol. 178, pp. 113955-113955
Closed Access | Times Cited: 6
Enhancing gel strength and saltiness perception of low-salt surimi gels: Synergistic effects of lysine assisted with water bath-microwave heating
Xuejiao Wang, Na Luo, Chaofan Guo, et al.
Food Bioscience (2024) Vol. 61, pp. 104827-104827
Closed Access | Times Cited: 6
Soluble nano-sized aggregates of Alaska pollock proteins engineered by the refolding process of pH-shifting
Xiaohan Zheng, Bowen Zou, Jiayi Du, et al.
Food Research International (2025), pp. 115829-115829
Closed Access
The impact of fish oil oxidation on interfacial properties and system stability of cod protein
Ting-qi Yang, Kaiyu Jiang, Songlin Liu, et al.
Food Research International (2025), pp. 115904-115904
Closed Access
Heat-induced agglomeration of water-soluble cod proteins toward gelled structures
Xiaohan Zheng, Bowen Zou, Wenqiang Cai, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129418-129418
Closed Access | Times Cited: 5
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
Mild alkalinity preheating treatment regulates the heat and ionic strength co-tolerance of whey protein aggregates
Rui Zhang, Junwei Zhang, Bowen Zou, et al.
Food Research International (2024) Vol. 193, pp. 114845-114845
Closed Access | Times Cited: 1
Construction of Manganese-Based Oyster (Crassostrea gigas) Ferritin Nanozyme with Catalase-like Enzyme Activity
Han Li, Xiaoyu Xia, Jiachen Zang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 72, Iss. 1, pp. 810-818
Closed Access | Times Cited: 4
Study on the interaction and gel properties of pork myofibrillar protein with konjac polysaccharides
Jingyang Liu, Kun Yang, Di Wu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 4, pp. 2284-2293
Closed Access | Times Cited: 3
Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms
Lingxiang Bao, Ruizhi Yang, Dieynabou Diao, et al.
Food Chemistry (2024) Vol. 464, pp. 141466-141466
Closed Access
Preferential Binding of Cations Modulates Electrostatically Driven Protein Aggregation and Disaggregation
Deepika Singla, Mily Bhattacharya
The Journal of Physical Chemistry B (2024) Vol. 128, Iss. 44, pp. 10870-10879
Closed Access
Controlling the co-aggregation and gelation of cod-soy binary proteins based on partially/fully denatured soy proteins
Xiaohan Zheng, Bowen Zou, R.K. Zhu, et al.
Food Chemistry (2024) Vol. 465, pp. 141931-141931
Closed Access
Pea proteins weaken pea-cod composite gel by forming a loose aggregate structure with diminished molecular interactions
Bowen Zou, Xiaohan Zheng, Wenqiang Cai, et al.
Food Hydrocolloids (2024), pp. 111009-111009
Closed Access
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