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:
Fortification of surimi gels by tuning the synergetic effect of multiple enzyme-related factors
Yadong Zhao, Jiajia Li, Ganping Wei, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108895-108895
Open Access | Times Cited: 14
Yadong Zhao, Jiajia Li, Ganping Wei, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108895-108895
Open Access | Times Cited: 14
Showing 14 citing articles:
Improved texture properties and toughening mechanisms of surimi gels by double network strategies
Shichen Zhu, Yingying Wang, Yicheng Ding, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109900-109900
Closed Access | Times Cited: 29
Shichen Zhu, Yingying Wang, Yicheng Ding, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109900-109900
Closed Access | Times Cited: 29
4D printing of betanin/gelatin/nano-chitin complexes-functionalized surimi via disulfide bonds, and its applicability in dysphagia diets
Juncheng Zhu, Yuxin Yang, Shihao Qiao, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109891-109891
Closed Access | Times Cited: 16
Juncheng Zhu, Yuxin Yang, Shihao Qiao, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109891-109891
Closed Access | Times Cited: 16
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
Ruizhi Yang, Nasra Seif Juma, Yadong Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access | Times Cited: 3
Ruizhi Yang, Nasra Seif Juma, Yadong Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access | Times Cited: 3
Plant oil body as an effective improver for surimi-based 3D printing
Ruizhi Yang, Lingxiang Bao, Yijin Liu, et al.
Additive manufacturing (2024) Vol. 93, pp. 104422-104422
Closed Access | Times Cited: 5
Ruizhi Yang, Lingxiang Bao, Yijin Liu, et al.
Additive manufacturing (2024) Vol. 93, pp. 104422-104422
Closed Access | Times Cited: 5
Synergistic Effects of Partially Purified Transglutaminase from Asian Seabass Liver and Plant Protein Isolates on Gelation, Cross-Linking, Molecular Interactions and Rheological Properties of Sardine Surimi Proteins
Akash Gautam, Soottawat Benjakul, Umesh Patil, et al.
Food Bioscience (2025), pp. 105971-105971
Closed Access
Akash Gautam, Soottawat Benjakul, Umesh Patil, et al.
Food Bioscience (2025), pp. 105971-105971
Closed Access
Transglutaminase-mediated glycation and crosslinking of β-lactoglobulin: Effect of amino-saccharides on rheological, thermal, and gelling properties
Jialong Shen, Yubin Bai, Gaiming Zhao, et al.
Food Chemistry (2025), pp. 143028-143028
Closed Access
Jialong Shen, Yubin Bai, Gaiming Zhao, et al.
Food Chemistry (2025), pp. 143028-143028
Closed Access
Improving the gel properties of Nemipterus virgatus myosin gel using soy protein isolate-stabilized Pickering emulsion
Shipeng Feng, Cikun Liu, Yanwei Liu, et al.
Food Chemistry (2025), pp. 143610-143610
Closed Access
Shipeng Feng, Cikun Liu, Yanwei Liu, et al.
Food Chemistry (2025), pp. 143610-143610
Closed Access
Impact of Eggshell-Derived Calcium Oxide on Protein Cross-Linking and Gel Properties of Giant Snakehead (Channa micropeltes) Surimi
Nattaporn Sanboonmee, Kriangsak Bunlue, Apipong Putkham, et al.
Gels (2025) Vol. 11, Iss. 3, pp. 182-182
Open Access
Nattaporn Sanboonmee, Kriangsak Bunlue, Apipong Putkham, et al.
Gels (2025) Vol. 11, Iss. 3, pp. 182-182
Open Access
Evaluation of the texture characteristics and taste of shrimp surimi with partial replacement of NaCl by non‑sodium metal salts
Xixin Qian, Songyi Lin, Tingjia Chen, et al.
Food Chemistry (2024) Vol. 459, pp. 140403-140403
Closed Access | Times Cited: 4
Xixin Qian, Songyi Lin, Tingjia Chen, et al.
Food Chemistry (2024) Vol. 459, pp. 140403-140403
Closed Access | Times Cited: 4
Insight into the effect of large yellow croaker roe phospholipids on the physical properties of surimi gel and their interaction mechanism with myofibrillar protein
Yanyu Du, Jiaojiao Lan, Rongbin Zhong, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 3, pp. 1347-1356
Open Access | Times Cited: 10
Yanyu Du, Jiaojiao Lan, Rongbin Zhong, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 3, pp. 1347-1356
Open Access | Times Cited: 10
Physicochemical and sensory properties of kamaboko produced from Asian seabass surimi-catfish protein isolate (Clarias gariepinus)
Meda Canti, Kelvin Levi Martawidjaja
Measurement Food (2024) Vol. 15, pp. 100184-100184
Open Access | Times Cited: 2
Meda Canti, Kelvin Levi Martawidjaja
Measurement Food (2024) Vol. 15, pp. 100184-100184
Open Access | Times Cited: 2
Effect of Soy Protein Isolate on the Quality Characteristics of Silver Carp Surimi Gel during Cold Storage
Songxing Zhang, Zeyu Song, Junhao Gu, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2370-2370
Open Access | Times Cited: 2
Songxing Zhang, Zeyu Song, Junhao Gu, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2370-2370
Open Access | Times Cited: 2
Gelation melioration of clam Meretrix meretrix surimi based on the interactions with different plant/animal proteins
Lin-Da Zhang, Yue Liu, Yingrui Wang, et al.
Food Chemistry (2024) Vol. 467, pp. 142269-142269
Closed Access | Times Cited: 1
Lin-Da Zhang, Yue Liu, Yingrui Wang, et al.
Food Chemistry (2024) Vol. 467, pp. 142269-142269
Closed Access | Times Cited: 1
Enhancing Gel Network Structure and Flavor of Low-Salt Surimi via Microwave Heating-Assisted L-Lysine Treatment
Xin Chen, Xingwei Wang, Chaofan Guo, et al.
Food and Bioprocess Technology (2024)
Closed Access
Xin Chen, Xingwei Wang, Chaofan Guo, et al.
Food and Bioprocess Technology (2024)
Closed Access
Effects of Suwari Suppression and Enzyme Inhibitors on Water Holding Capacity of Alaska Pollock (Theragra chalcogramma) Surimi Gel and Its Improvement by Modified Grinding Method
Yusa Nakamura, Kigen Takahashi
Fishes (2024) Vol. 9, Iss. 12, pp. 504-504
Open Access
Yusa Nakamura, Kigen Takahashi
Fishes (2024) Vol. 9, Iss. 12, pp. 504-504
Open Access
