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OpenAlex Citation Counts

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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:

Deciphering the thick filaments assembly behavior of myosin as affected by enzymatic deamidation
Yanyun Zhang, Wenyan Fu, Dongmei Liu, et al.
Food Chemistry (2023) Vol. 433, pp. 137385-137385
Closed Access | Times Cited: 11

Showing 11 citing articles:

Discovery and mechanistic analysis of a novel source protein glutaminase PG5 and its potential application
Weijun Leng, Ying Li, Xin Liang, et al.
Food Chemistry (2024) Vol. 457, pp. 140121-140121
Closed Access | Times Cited: 5
Beef tenderization without exacerbating the cooking loss: The way of enzymatic deamidation
Yue Wang, Xing Chen, Peng Zhou, et al.
Food Bioscience (2024) Vol. 58, pp. 103806-103806
Closed Access | Times Cited: 3
Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality
Nurul Shaeera Sulaiman, Mohd Dona Bin Sintang, Nurul Huda, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 2
Engineering of protein glutaminase for highly efficient modification of fish myofibrillar protein through structure-based and computational-aided strategy
Weijun Leng, Ying Li, Xin Liang, et al.
Food Chemistry (2024) Vol. 461, pp. 140845-140845
Closed Access | Times Cited: 2
Effects of protein-glutaminase on the properties of glutinous rice flour, paste, and gel food: Based on the interactions between the deamidated protein and starch
Lu Zhang, Jin Zhang, Kai Zhang, et al.
Food Chemistry (2024) Vol. 459, pp. 140387-140387
Closed Access | Times Cited: 1
Impact of pH and NaCl on the molecular conformation of myosin and myosin microgel and underlying mechanism: A comprehensive study using spectroscopy and molecular dynamics simulation
Shanshan Lu, Huibo Wang, Rui Kang, et al.
LWT (2023) Vol. 189, pp. 115517-115517
Open Access | Times Cited: 4
Discovery and Mechanistic Analysis of a Novel Source of Protein Glutaminase Pg5 and its Potential Application
Weijun Leng, Ying Li, Xin Liang, et al.
(2024)
Closed Access
Engineering of Protein Glutaminase for Highly Efficient Modification of Fish Myofibrillar Protein Through Structure-Based and Computational-Aided Strategy
Weijun Leng, Ying Li, Xin Liang, et al.
(2024)
Closed Access
Functional and Mechanistic Dissection of Protein Glutaminase PG3 and Its Rational Engineering for Enhanced Modification of Myofibrillar Proteins
Weijun Leng, Ying Li, Li Yuan, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Dimensional reduction of meat structure to create novel applications
Nana Zhang, Xing Chen, Xidong Jiao, et al.
Current Opinion in Food Science (2024) Vol. 60, pp. 101232-101232
Closed Access
Enzymatically deamidated pork myofibrillar protein can form thermo-reversible gels
Yanyun Zhang, Xing Chen, Xingwei Li, et al.
International Journal of Biological Macromolecules (2024), pp. 139039-139039
Closed Access
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