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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:

l-lysine modified whey protein isolate: Mechanism on the improvement of the gel properties and its application as model fish sausage
Ling-Xia Su, Jing Chen, Jun Liu, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109114-109114
Closed Access | Times Cited: 9

Showing 9 citing articles:

Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp)
Hao Man, Peizi Sun, Junxin Lin, et al.
Food Chemistry (2024) Vol. 445, pp. 138735-138735
Closed Access | Times Cited: 16
Reinforcement of heat-set whey protein gels using whey protein nanofibers: Impact of nanofiber morphology and pH values
Huan Liu, Chaoran Liu, David Julian McClements, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109954-109954
Closed Access | Times Cited: 10
Various factors affecting the gel properties of surimi: A review
Dongfei Xie, Yu Tang, G.Z Dong
Journal of Texture Studies (2024) Vol. 55, Iss. 3
Closed Access | Times Cited: 6
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
The Impact of Beeswax and Glycerol Monolaurate on Camellia Oil Oleogel’s Formulation and Application in Food Products
Xingchen Wei, Ronghui Xia, Chenxi Wei, et al.
Molecules (2024) Vol. 29, Iss. 13, pp. 3192-3192
Open Access | Times Cited: 1
Application of lysine as a potential alternative to sodium salt in frankfurters: With emphasis on quality profile promotion and saltiness compensation
Jingming Zhang, Xin Li, Baohua Kong, et al.
Meat Science (2024) Vol. 217, pp. 109609-109609
Closed Access | Times Cited: 1
Composite hydrogels based on deep eutectic solvents and lysine for pressure sensors and adsorption of Fe3+
Yajun Jiang, Aolin Wu, Lin Yang, et al.
RSC Advances (2024) Vol. 14, Iss. 35, pp. 25359-25368
Open Access | Times Cited: 1
Quantitative N-glycoproteomic analysis of egg yolk powder during thermal processing
Gan Hu, Xialei Liu, Di Wu, et al.
Food Research International (2023) Vol. 174, pp. 113678-113678
Closed Access | Times Cited: 3
Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls
Xiaowen Zhang, Shaojing Zhong, Lingru Kong, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 403-403
Open Access
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