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:
Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition.
Sumeng Wei, Jingming Zhang, Liang Xue, et al.
Food Chemistry (2024) Vol. 457, pp. 140214-140214
Closed Access | Times Cited: 7
Sumeng Wei, Jingming Zhang, Liang Xue, et al.
Food Chemistry (2024) Vol. 457, pp. 140214-140214
Closed Access | Times Cited: 7
Showing 7 citing articles:
Tracking protein aggregation behavior and molecular interactions induced by conformational alterations in the formation of myofibrillar protein-Abelmoschus manihot gum mixed gels during heating process
Dongxue Yuan, Jingming Zhang, Zihan Zhao, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110481-110481
Closed Access | Times Cited: 7
Dongxue Yuan, Jingming Zhang, Zihan Zhao, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110481-110481
Closed Access | Times Cited: 7
Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation
Wenjing Yao, Zihan Zhao, Jingming Zhang, et al.
Meat Science (2024) Vol. 217, pp. 109595-109595
Closed Access | Times Cited: 6
Wenjing Yao, Zihan Zhao, Jingming Zhang, et al.
Meat Science (2024) Vol. 217, pp. 109595-109595
Closed Access | Times Cited: 6
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
Effects of ultrasound combined with κ-carrageenan on the rheological behaviours, textural properties and microstructures of meat batters before and after heating treatment
Shiwen Lin, Xiaofei Li, Hong Lv, et al.
Food Hydrocolloids (2025), pp. 111234-111234
Closed Access
Shiwen Lin, Xiaofei Li, Hong Lv, et al.
Food Hydrocolloids (2025), pp. 111234-111234
Closed Access
Assessing the Effect of Lycium barbarum Polysaccharides on the Formation of Heat-Induced Myofibrillar Protein Gels
Ziyuan Zhang, Miao Jia, Lin Wang, et al.
Food Chemistry Advances (2025), pp. 100950-100950
Open Access
Ziyuan Zhang, Miao Jia, Lin Wang, et al.
Food Chemistry Advances (2025), pp. 100950-100950
Open Access
Insight into the effects of large yellow croaker roe (Larimichthys Crocea) phospholipids on the conformational and functional properties of pork myofibrillar protein
Boruo Yang, Mei Lan, Rongbin Zhong, et al.
Food Chemistry (2024) Vol. 461, pp. 140813-140813
Closed Access | Times Cited: 2
Boruo Yang, Mei Lan, Rongbin Zhong, et al.
Food Chemistry (2024) Vol. 461, pp. 140813-140813
Closed Access | Times Cited: 2
Abelmoschus manihot gum improves the water retention capacity of low-salt myofibrillar protein gels: Perspective on aggregation behaviour and conformational changes during heating
Dongxue Yuan, Cheng Li, Jingming Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137483-137483
Closed Access | Times Cited: 2
Dongxue Yuan, Cheng Li, Jingming Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137483-137483
Closed Access | Times Cited: 2
