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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:

The determination of aggregation size on the emulsion properties of myofibrillar protein
Haozhen Zhang, Weiyi Zhang, Xue Zhao, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109015-109015
Closed Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasound-assisted cross-linked myofibrillar protein: Effects of oil phase types
Ye Tao, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110086-110086
Closed Access | Times Cited: 16
Microwave heat-induced aggregation behavior of fish myofibrillar protein: New insights from nano- and micro-structural observation
Xidong Jiao, Xingying Li, Nana Zhang, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109747-109747
Closed Access | Times Cited: 13
Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein
Tao Ye, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109287-109287
Closed Access | Times Cited: 33
Interfacial behavior and micro-rheological performance of Pickering emulsions co-stabilized by β-cyclodextrin and xanthan gum
Wei Liang, F. X. Deng, Yuhang Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109611-109611
Closed Access | Times Cited: 25
Characterization, release profile, and antibacterial properties of oregano essential oil nanoemulsions stabilized by soy protein isolate/tea saponin nanoparticles
Siqi Zhao, Yuexin Li, Qian Liu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109856-109856
Closed Access | Times Cited: 9
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: 6
Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties
Xueting Zheng, Tianfu Cheng, Sibo Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 139396-139396
Closed Access
Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concerns
Xidong Jiao, Haifeng Diao, Tianyi Liu, et al.
Food Physics (2025), pp. 100048-100048
Open Access
High-intensity ultrasound of chicken myofibrillar protein under reduced-salt conditions: effect on emulsifying and interfacial properties
Liwei Wang, Yanfang Zhou, Qing Yang, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 1, pp. 9240106-9240106
Closed Access
Investigating roles of oil pre-oxidation on emulsion stability: Dispersed-phase and interfacial-film both matter
Weiyi Zhang, Xue Zhao, Chang Wang, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109873-109873
Closed Access | Times Cited: 5
κ-Carrageenan Improves the Gelation Capacity of Antarctic Krill Myofibrillar Proteins through Covalent and Noncovalent Interactions
Shuang Li, Songyi Lin, Pengfei Jiang, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110220-110220
Closed Access | Times Cited: 5
Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor
Qiaoli Zhao, Bin Zheng, Jinwei Li, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104663-104663
Closed Access | Times Cited: 5
Effects of high hydrostatic pressure treatment on the structural properties of interfacial protein of rabbit myosin emulsion
Chuhan Zhang, Chang Wang, Tong Zhang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103568-103568
Closed Access | Times Cited: 4
Phosphate type dependent phosphorylation on the interfacial and emulsion stabilizing behaviors of goose liver protein: Perspective of protein charging
Yangyang Hu, Changyu Zhou, Xiaoqun Zeng, et al.
Colloids and Surfaces B Biointerfaces (2024) Vol. 238, pp. 113872-113872
Closed Access | Times Cited: 3
Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond
Haozhen Zhang, Weiyi Zhang, Xinglian Xu, et al.
Langmuir (2023) Vol. 39, Iss. 49, pp. 17782-17797
Closed Access | Times Cited: 9
Phosphorylation altered structural flexibility of goose liver protein: Relation to interfacial and emulsifying properties
Yangyang Hu, Changyu Zhou, Xiaoqun Zeng, et al.
Journal of Food Engineering (2024) Vol. 375, pp. 112040-112040
Closed Access | Times Cited: 2
Exploring the effect of high-pressure processing conditions on the deaggregation of natural major royal jelly proteins (MRJPs) fibrillar aggregates
Fei Pan, Xiangxin Li, Hualei Chen, et al.
Food Chemistry (2024) Vol. 452, pp. 139611-139611
Closed Access | Times Cited: 2
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
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
The conformational modification of myofibrillar protein by magnetic field improves its emulsification properties
Jingjiao Jiang, Kun Yang, Honghong Gong, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134114-134114
Closed Access | Times Cited: 2
Insights into the Pickering emulsions stabilized by yeast dietary fiber: Interfacial adsorption kinetics, rheological characteristics, and stabilization mechanisms
Yaqiu Kong, Jieling Chen, Zehan Hong, et al.
Food Chemistry (2024) Vol. 464, pp. 141924-141924
Closed Access | Times Cited: 2
Technical-functional and surface properties of white common bean proteins (Phaseolus vulgaris L.): Effect of pH, protein concentration, and guar gum presence
Luana Cristina da Silva Ramos, Jucenir dos Santos, Laís Fernanda Batista, et al.
Food Research International (2024) Vol. 192, pp. 114809-114809
Closed Access | Times Cited: 1
Effect of stepwise cooking on the water-retention capacity and protein denaturation degree of chicken breast
Zihang Li, Qianyi He, Jiaxin Lai, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101012-101012
Closed Access | Times Cited: 1
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: 1
Improving the emulsifying properties and oil–water interfacial behaviors of chickpea protein isolates through Maillard reaction with citrus pectin
Yibo Liu, Xiaobing Guo, Xuemei Fan, et al.
International Journal of Biological Macromolecules (2024), pp. 137671-137671
Closed Access | Times Cited: 1
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