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:
Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions
Shufeng He, Mengmeng Li, Yangying Sun, et al.
Food Chemistry (2023) Vol. 430, pp. 137053-137053
Closed Access | Times Cited: 6
Shufeng He, Mengmeng Li, Yangying Sun, et al.
Food Chemistry (2023) Vol. 430, pp. 137053-137053
Closed Access | Times Cited: 6
Showing 6 citing articles:
Insights into myofibrillar protein denaturation during freezing: The impact of ice-water interface area
Bo Chen, Yuanqing Wang, Ke Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140672-140672
Closed Access
Bo Chen, Yuanqing Wang, Ke Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140672-140672
Closed Access
Unlocking the molecular modifications of plasma-activated water-induced oxidation through redox proteomics: In the case of duck myofibrillar protein (Anas platyrhynchos)
Wei Rao, Shilong Ju, Yangying Sun, et al.
Food Chemistry (2024) Vol. 458, pp. 140173-140173
Closed Access | Times Cited: 3
Wei Rao, Shilong Ju, Yangying Sun, et al.
Food Chemistry (2024) Vol. 458, pp. 140173-140173
Closed Access | Times Cited: 3
Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond
Haozhen Zhang, Weiyi Zhang, Xinglian Xu, et al.
Langmuir (2023) Vol. 39, Iss. 49, pp. 17782-17797
Closed Access | Times Cited: 9
Haozhen Zhang, Weiyi Zhang, Xinglian Xu, et al.
Langmuir (2023) Vol. 39, Iss. 49, pp. 17782-17797
Closed Access | Times Cited: 9
Effects of enzymatic hydrolysis combined with glycation on the emulsification characteristics and emulsion stability of peanut protein isolate
Meiyue Wang, Guanhao Bu, Tingwei Zhu, et al.
Food Research International (2024) Vol. 192, pp. 114722-114722
Closed Access | Times Cited: 1
Meiyue Wang, Guanhao Bu, Tingwei Zhu, et al.
Food Research International (2024) Vol. 192, pp. 114722-114722
Closed Access | Times Cited: 1
Contribution of ultrasound‐assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancement
Chukai Li, Yangying Sun, Daodong Pan, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Chukai Li, Yangying Sun, Daodong Pan, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Enhancing the emulsification performance of hempseed protein hydrolysate through the incorporation of sugar beet pectin: Role of interaction mechanism and interfacial behavior
Qingling Wang, Yu Ming, Ziwei Tang, et al.
International Journal of Biological Macromolecules (2024), pp. 137741-137741
Closed Access
Qingling Wang, Yu Ming, Ziwei Tang, et al.
International Journal of Biological Macromolecules (2024), pp. 137741-137741
Closed Access
Fish oil emulsions stabilized by enzymatic hydrolysis, glycation, and fibrillation of β-Lg: Stability and EPA/DHA bioaccessibility
Qingchun Zhang, Hao‐Jie Zhu, Rui Wang, et al.
Food Chemistry (2024) Vol. 469, pp. 142550-142550
Closed Access
Qingchun Zhang, Hao‐Jie Zhu, Rui Wang, et al.
Food Chemistry (2024) Vol. 469, pp. 142550-142550
Closed Access
