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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:

Towards more sustainable surimi gels: Deciphering the hybrid gelation of myofibrillar/plant proteins
Tao Ye, Xing Chen, Qiang Li, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109189-109189
Closed Access | Times Cited: 25

Showing 25 citing articles:

Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance
Yadong Zhao, Kun Wei, Junliang Chen, et al.
LWT (2024) Vol. 198, pp. 116045-116045
Open Access | Times Cited: 18
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
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
Potential role of ovomucin in the “skeleton effect” of egg white thermal gel: Enhancing the cross-linking degree of egg white protein and the stability of the thermal gel network structure
Xin Liu, Bin Yang, Meng Lü, et al.
Food Hydrocolloids (2025), pp. 111083-111083
Closed Access
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
Investigation of heat-induced pork batter quality detection and change mechanisms using Raman spectroscopy coupled with deep learning algorithms
Huanhuan Li, Sheng Wei, Selorm Yao‐Say Solomon Adade, et al.
Food Chemistry (2024) Vol. 461, pp. 140798-140798
Closed Access | Times Cited: 5
Plant Protein Heat-Induced Gels: Formation Mechanisms and Regulatory Strategies
Yingying Ma, Fusheng Chen
Coatings (2023) Vol. 13, Iss. 11, pp. 1899-1899
Open Access | Times Cited: 11
Alaska pollock surimi-based meat analogs by high-moisture extrusion: Effect of konjac glucomannan/curdlan/carrageenan/sodium alginate on fibrous structure formation
Lei Wang, Jing Yu, Songgang Xia, et al.
Food Chemistry (2024) Vol. 461, pp. 140584-140584
Closed Access | Times Cited: 3
Impact of plant and animal proteins with transglutaminase on the gelation properties of clam Meretrix meretrix surimi
Lin-Da Zhang, Li Lin, Qian Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104915-104915
Closed Access | Times Cited: 2
The influence of pressure-shift freezing based on the supercooling and pressure parameters on the freshwater surimi gel characteristics
Sinan Zhang, Ting Xiao, Junde Ren, et al.
Food Research International (2024) Vol. 196, pp. 115014-115014
Closed Access | Times Cited: 2
Effect of chickpea protein modified with combined heating and high-pressure homogenization on enhancing the gelation of reduced phosphate myofibrillar protein
Yu Wang, Jiale Wang, Ke Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141180-141180
Closed Access | Times Cited: 2
Pea protein soften surimi gels and improve in vitro digestibility: potential high protein foods for elderly
Yi En Jayne Lee, Hongyi Manfred Goh, Dejian Huang
Food Hydrocolloids (2024), pp. 110664-110664
Closed Access | Times Cited: 1
Improving gel properties of silver carp (Hypophthalmichthys molitrix) myosin with flavonols: Unveiling the advantages of isorhamnetin
Xiangwen Chen, Jian Wang, Faming Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137595-137595
Closed Access | Times Cited: 1
Alaska Pollock Surimi-Based Meat Analogs by High-Moisture Extrusion: Effect of Konjac Glucomannan/Curdlan/Carrageenan/Sodium Alginate on Fibrous Structure Formation
Lei Wang, Jing Yu, Songgang Xia, et al.
(2024)
Closed Access
Multivalent Metal Cation-Mediated Surimi-Curdlan Gel System: Dual Network Structure in a Visualization Perspective
Chang Zhang, Minxin Lu, Linyin Ma, et al.
(2024)
Closed Access
Construction of mixed gels of yolk granules and salted ovalbumin driven by pH: phase behavior and calcium bioaccessibility
Xueying Wang, Nan Zhang, Zeyang Wu, et al.
Food Hydrocolloids (2024), pp. 110682-110682
Closed Access
Enhancement of surimi gel quality using textured proteins from different plant sources: product characteristics and in vitro digestion paradigm
Yingning Yao, Zhixiong Lin, Yi Zhang, et al.
Food Hydrocolloids (2024), pp. 110797-110797
Closed Access
Characterization and interaction mechanism of apigenin-loaded composite hydrogels based on whiteleg shrimp (Penaeus vannamei) powder and κ-carrageenan
Yingrui Wang, Tianqi Zhou, Li Lin, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110793-110793
Closed Access
A comprehensive unraveling of the mystery of reduced-salt surimi gels: from molecular mechanism to future prospects
Qiqi Li, Shengjun Chen, Juan You, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104783-104783
Closed Access
A method for improving the gelation properties and 3D printing performance of reduced-sodium chicken breast paste: the addition of tiger nut protein, transglutaminase, and calcium chloride
Yali Yu, Ning Huo, Min Guo, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110846-110846
Closed Access
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
Modulation of gel characteristics in surimi-curdlan gel system by different valence metal cations: Mechanical properties, ionic distribution and microstructure visualization
Chang Zhang, Minxin Lu, Lei Chen, et al.
International Journal of Biological Macromolecules (2024), pp. 138600-138600
Closed Access
How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process
Haibo Shi, Yong-Jie Li, Jiabao Zheng, et al.
Meat Science (2024), pp. 109735-109735
Closed Access
Microwave-mediated fibrous blended gels of crab meat and surimi: Fibrous protein production method in the perspective of structural remodeling
Qiang Li, Hongyi Wang, Jianfeng Lu, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103910-103910
Closed Access
Stereo-hindrance effect and oxidation cross-linking induced by ultrasound-assisted sodium alginate-glycation inhibit lysinoalanine formation in silkworm pupa protein
Haining Xu, Jiayin Pan, Chunfang Ma, et al.
Food Chemistry (2024) Vol. 463, pp. 141284-141284
Closed Access
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