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:
Injection of l-arginine or l-lysine before freezing delays the emulsifying and gelling properties deterioration of myofibrillar proteins of frozen porcine Longissimus lumborum muscle
Rui Li, Xiaokang Fan, Xun Gao, et al.
Food Chemistry (2023) Vol. 427, pp. 136736-136736
Closed Access | Times Cited: 7
Rui Li, Xiaokang Fan, Xun Gao, et al.
Food Chemistry (2023) Vol. 427, pp. 136736-136736
Closed Access | Times Cited: 7
Showing 7 citing articles:
Inhibition mechanism of different amino acids on the high-dose EGCG-induced deterioration of myofibrillar protein gelation
Shan Qian, Zihan Ma, Shuya Xiang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110247-110247
Closed Access | Times Cited: 7
Shan Qian, Zihan Ma, Shuya Xiang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110247-110247
Closed Access | Times Cited: 7
Incorporation of transglutaminase potentially promoted the gelling properties and sensorial attributes of lysine-rich salt-reduced frankfurters
Jingming Zhang, Xin Li, Cheng Li, et al.
Food Research International (2025) Vol. 202, pp. 115731-115731
Closed Access
Jingming Zhang, Xin Li, Cheng Li, et al.
Food Research International (2025) Vol. 202, pp. 115731-115731
Closed Access
Preparation of an aqueous colloidal dispersion of myofibrillar proteins: A synergistic strategy integrating nonenzymatic glycation and exogenous amino acids
Zhiqiang Feng, Qifeng Yang, Siqi Zhao, et al.
Food Chemistry (2025) Vol. 477, pp. 143609-143609
Closed Access
Zhiqiang Feng, Qifeng Yang, Siqi Zhao, et al.
Food Chemistry (2025) Vol. 477, pp. 143609-143609
Closed Access
Gelatin and l-arginine or l-lysine interact to decrease cooking loss and increase texture of pale, soft and exudative (PSE)-like chicken sausages
Yingying Jiang, Xun Gao, Wencheng Zhang, et al.
British Poultry Science (2025), pp. 1-8
Closed Access
Yingying Jiang, Xun Gao, Wencheng Zhang, et al.
British Poultry Science (2025), pp. 1-8
Closed Access
Fish protein as a new emulsifier: Mechanism, enhancement, application
Shanshan Lu, Quanhong Lu, Liyuan Xiao, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1096-1107
Open Access | Times Cited: 1
Shanshan Lu, Quanhong Lu, Liyuan Xiao, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1096-1107
Open Access | Times Cited: 1
Soy Protein Isolate Gel Subjected to Freezing Treatment: Influence of Methylcellulose and Sodium Hexametaphosphate on Gel Stability, Texture and Structure
Xiaoyu Xia, Binyang Zhang, Yuyang Huang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2117-2117
Open Access
Xiaoyu Xia, Binyang Zhang, Yuyang Huang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2117-2117
Open Access
Effects of l ‐arginine/l ‐lysine on physicochemical properties of sodium‐reduced Cantonese sausage without exogenous phosphate addition
Axiang Li, Huihui Liang, Xun Gao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5777-5786
Closed Access
Axiang Li, Huihui Liang, Xun Gao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5777-5786
Closed Access
