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:
Properties and microstructures of golden thread fish myofibrillar proteins gel filled with diacylglycerol emulsion: Effects of emulsifier type and dose
Yanan Lv, Honglei Zhao, Yongxia Xu, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108935-108935
Closed Access | Times Cited: 17
Yanan Lv, Honglei Zhao, Yongxia Xu, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108935-108935
Closed Access | Times Cited: 17
Showing 17 citing articles:
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Meat Science (2024) Vol. 212, pp. 109474-109474
Closed Access | Times Cited: 6
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Meat Science (2024) Vol. 212, pp. 109474-109474
Closed Access | Times Cited: 6
Enhancing Meat Emulsion Gels with Soy Protein Fibril and Red Palm Oil Pickering Emulsions: The Role of Emulsification Techniques in Chicken Fat Substitution
Lei Zhou, Israq Ali, Bey‐Hing Goh, et al.
LWT (2025), pp. 117348-117348
Open Access
Lei Zhou, Israq Ali, Bey‐Hing Goh, et al.
LWT (2025), pp. 117348-117348
Open Access
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
Ruizhi Yang, Nasra Seif Juma, Yadong Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access
Insights into myofibrillar protein denaturation during freezing: The impact of ice-water interface area
Bo Chen, Yuanqing Wang, Ke Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140672-140672
Closed Access
Bo Chen, Yuanqing Wang, Ke Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140672-140672
Closed Access
Diacylglycerol emulsion with different droplet size improves the gelation properties of Nemipterus virgatus myofibrillar protein
Yanan Lv, Honglei Zhao, Yongxia Xu, et al.
Food Chemistry (2023) Vol. 434, pp. 137322-137322
Closed Access | Times Cited: 14
Yanan Lv, Honglei Zhao, Yongxia Xu, et al.
Food Chemistry (2023) Vol. 434, pp. 137322-137322
Closed Access | Times Cited: 14
Influence of varying oil phase volume fractions on the characteristics of flaxseed-derived diglyceride-based Pickering emulsions stabilized by modified soy protein isolate
Iftikhar Hussain Badar, Ziyi Wang, Fangda Sun, et al.
Food Research International (2023) Vol. 175, pp. 113812-113812
Closed Access | Times Cited: 14
Iftikhar Hussain Badar, Ziyi Wang, Fangda Sun, et al.
Food Research International (2023) Vol. 175, pp. 113812-113812
Closed Access | Times Cited: 14
Recent insights into bonding technologies in restructured meat production: A review
Z. L. Ren, Zhijie Li, Zhonghai Hu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101712-101712
Open Access | Times Cited: 5
Z. L. Ren, Zhijie Li, Zhonghai Hu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101712-101712
Open Access | Times Cited: 5
Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties
Nurul Shaeera Sulaiman, Hana Mohd Zaini, Md Jahurul Haque Akanda, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 5260-5272
Closed Access | Times Cited: 2
Nurul Shaeera Sulaiman, Hana Mohd Zaini, Md Jahurul Haque Akanda, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 5260-5272
Closed Access | Times Cited: 2
Influence of droplet size and surface hydrophobicity of soybean protein-based nanoemulsion fillers on the quality of silver carp myofibrillar protein gels
Chenxing Du, Ge Zhu, Han‐Wen Hu, et al.
Food Chemistry X (2024), pp. 101866-101866
Open Access | Times Cited: 2
Chenxing Du, Ge Zhu, Han‐Wen Hu, et al.
Food Chemistry X (2024), pp. 101866-101866
Open Access | Times Cited: 2
Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Food Chemistry (2024) Vol. 456, pp. 139970-139970
Closed Access | Times Cited: 1
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Food Chemistry (2024) Vol. 456, pp. 139970-139970
Closed Access | Times Cited: 1
Understanding the textural enhancement of low-salt myofibrillar protein gels filled with pea protein pre-emulsions through interfacial behavior: Effects of structural modification and oil phase polarity
Chunhui Dong, Jing Zhao, Li Wang, et al.
Food Chemistry (2024) Vol. 460, pp. 140632-140632
Closed Access | Times Cited: 1
Chunhui Dong, Jing Zhao, Li Wang, et al.
Food Chemistry (2024) Vol. 460, pp. 140632-140632
Closed Access | Times Cited: 1
Improved gel properties of Nemipterus virgatus myofibrillar protein emulsion gel by Konjac glucomannan incorporation: Insight into the modification of protein conformation
Yiqiong Wu, Honglei Zhao, Yanan Lv, et al.
International Journal of Biological Macromolecules (2024), pp. 136833-136833
Closed Access | Times Cited: 1
Yiqiong Wu, Honglei Zhao, Yanan Lv, et al.
International Journal of Biological Macromolecules (2024), pp. 136833-136833
Closed Access | Times Cited: 1
Fish protein as a new emulsifier: Mechanism, enhancement, application
Shanshan Lu, Quanhong Lu, Liyuan Xiao, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1096-1107
Open Access
Shanshan Lu, Quanhong Lu, Liyuan Xiao, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1096-1107
Open Access
Novel diacylglycerol oil-based nanostructured lipid carriers improves the stability and digestibility of lycopene
Xiaohan Guo, Xin Zhang, Yan Qi, et al.
Food Chemistry (2024) Vol. 458, pp. 140219-140219
Closed Access
Xiaohan Guo, Xin Zhang, Yan Qi, et al.
Food Chemistry (2024) Vol. 458, pp. 140219-140219
Closed Access
Effect of β‐sitosterol+γ‐oryzanol‐based oleogels on protein conformation and gel properties of Nemiperus virgatus surimi
Hongbo Mi, Yingci Yang, Miaomiao Tan, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 1663-1671
Open Access
Hongbo Mi, Yingci Yang, Miaomiao Tan, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 1663-1671
Open Access
Improving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying Mechanism
Qiongling Chen, Jiewen Guan, Zhengli Wang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3413-3413
Open Access
Qiongling Chen, Jiewen Guan, Zhengli Wang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3413-3413
Open Access
Pickering emulsion stabilized by ergosterol solely as a new fat substitute improves the quality of pork sausages
Yaxin Wang, Pengya Du, Kai Lin, et al.
LWT (2024), pp. 117061-117061
Open Access
Yaxin Wang, Pengya Du, Kai Lin, et al.
LWT (2024), pp. 117061-117061
Open Access
Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing
Tao Ye, Jiaming Cai, Peng Wang, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107205-107205
Open Access
Tao Ye, Jiaming Cai, Peng Wang, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107205-107205
Open Access
