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 on the emulsifying mechanisms of low-salt type emulsions stabilized by Maillard conjugates: Myofibrillar protein peptide-dextrin with different degrees of hydrolysis
Zhiyu Li, Lin Lin, Gaofeng Fu, et al.
Food Chemistry (2023) Vol. 433, pp. 137151-137151
Closed Access | Times Cited: 9
Zhiyu Li, Lin Lin, Gaofeng Fu, et al.
Food Chemistry (2023) Vol. 433, pp. 137151-137151
Closed Access | Times Cited: 9
Showing 9 citing articles:
Structure, sources, functional mechanisms, and applications of bioactive glycopeptides in food: a comprehensive review
Dangfeng Wang, Benyou Zhang, Likun Ren, et al.
Trends in Food Science & Technology (2025), pp. 104899-104899
Closed Access
Dangfeng Wang, Benyou Zhang, Likun Ren, et al.
Trends in Food Science & Technology (2025), pp. 104899-104899
Closed Access
Simultaneous ultrasound and microwave application in myosin-chlorogenic acid conjugation: Unlocking enhanced emulsion stability
Zhiyu Li, Xiaomei Zhong, Cuirong Luan, et al.
Food Chemistry X (2024) Vol. 21, pp. 101149-101149
Open Access | Times Cited: 4
Zhiyu Li, Xiaomei Zhong, Cuirong Luan, et al.
Food Chemistry X (2024) Vol. 21, pp. 101149-101149
Open Access | Times Cited: 4
Fabrication of high-preformance emulsifier from conjugating maltodextrin onto myofibrillar protein peptide with microwave- ultrasound synergy
Zhiyu Li, Xiaomei Zhong, Cuirong Luan, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106818-106818
Open Access | Times Cited: 4
Zhiyu Li, Xiaomei Zhong, Cuirong Luan, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106818-106818
Open Access | Times Cited: 4
An unfolding/aggregation kinetic instructed rational design towards improving graft degree of glycation for myofibrillar protein
Jiale Chai, Xue Zhao, Yujuan Xu, et al.
Food Chemistry (2024) Vol. 446, pp. 138876-138876
Closed Access | Times Cited: 4
Jiale Chai, Xue Zhao, Yujuan Xu, et al.
Food Chemistry (2024) Vol. 446, pp. 138876-138876
Closed Access | Times Cited: 4
Design of colloid structure to realize gel salt reduction: a review
Wenmeng Liu, David Julian McClements, Zhengyu Jin, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-14
Closed Access | Times Cited: 3
Wenmeng Liu, David Julian McClements, Zhengyu Jin, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-14
Closed Access | Times Cited: 3
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
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
Enhancing emulsification and gelation properties of porcine myofibrillar protein under low NaCl by lipoxygenase from volvaria volvacea
Jinhua Zhang, Peng Bi, Jiamin Guo, et al.
Food Science and Biotechnology (2024)
Closed Access
Jinhua Zhang, Peng Bi, Jiamin Guo, et al.
Food Science and Biotechnology (2024)
Closed Access
Magnetic fields improve the gel properties of myofibrillar proteins in low-salt myofibrillar protein emulsion systems
Qian Jiang, Di Wu, Jingjiao Jiang, et al.
Food Chemistry (2024) Vol. 470, pp. 142681-142681
Closed Access
Qian Jiang, Di Wu, Jingjiao Jiang, et al.
Food Chemistry (2024) Vol. 470, pp. 142681-142681
Closed Access
