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:
Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors
Xiangwei Zhu, Diheng He, Yingying Chen, et al.
Food Chemistry (2024) Vol. 450, pp. 139343-139343
Closed Access | Times Cited: 5
Xiangwei Zhu, Diheng He, Yingying Chen, et al.
Food Chemistry (2024) Vol. 450, pp. 139343-139343
Closed Access | Times Cited: 5
Showing 5 citing articles:
Effects of octenyl succinic anhydride (OSA) starches with different amylose content on freeze-thaw stability of myofibrillar protein emulsion gel: double enhancement of interfacial film and network structure
Yuxin Ding, Zhiwen Shen, Yujie Ding, et al.
Food Hydrocolloids (2025), pp. 111110-111110
Closed Access
Yuxin Ding, Zhiwen Shen, Yujie Ding, et al.
Food Hydrocolloids (2025), pp. 111110-111110
Closed Access
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
Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregations
Xiangwei Zhu, Xiangyu Liu, Zhihan Ouyang, et al.
International Journal of Biological Macromolecules (2024), pp. 136722-136722
Closed Access
Xiangwei Zhu, Xiangyu Liu, Zhihan Ouyang, et al.
International Journal of Biological Macromolecules (2024), pp. 136722-136722
Closed Access
A comprehensive unraveling of the mystery of reduced-salt surimi gels: from molecular mechanism to future prospects
Qiqi Li, Shengjun Chen, Juan You, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104783-104783
Closed Access
Qiqi Li, Shengjun Chen, Juan You, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104783-104783
Closed Access
The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cycles
Qiaoli Zhao, Bin Zheng, Yuliang Gao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240088-9240088
Open Access
Qiaoli Zhao, Bin Zheng, Yuliang Gao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240088-9240088
Open Access
