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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:

Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: Physicochemical properties and gel quality during storage
Xiaoyue Sun, Qing Li, Ning Ding, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109404-109404
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability
Haibo Shi, Mengxin Zhang, Xiaochen Liu, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109971-109971
Closed Access | Times Cited: 13
Cryoprotective effect of soluble soybean polysaccharides and enzymatic hydrolysates on the myofibrillar protein of Nemipterus virgatus surimi
Hongbo Mi, Y.-H. Percival Zhang, Yuming Zhao, et al.
Food Chemistry (2024) Vol. 446, pp. 138903-138903
Closed Access | Times Cited: 8
Structure-function relationship and biological activity of polysaccharides from mulberry leaves: A review
Yexian Hu, Yan Zhang, Xiaoao Cui, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131701-131701
Closed Access | Times Cited: 7
Cryoprotective effect of tamarind seed polysaccharide on grass carp surimi: characteristics, interactions, and mechanisms
Fan Xie, Weiqi Zheng, Tingting Fu, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110022-110022
Closed Access | Times Cited: 6
Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review
Hao Zhu, Qingchun Zhang, Yicheng Ding, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104560-104560
Closed Access | Times Cited: 6
Thermo-reversible gelation and enhanced umami perception of myofibrillar proteins induced by protein-glutaminase-mediated deamidation
Weijun Leng, Ying Li, Xin Liang, et al.
Food Chemistry (2025) Vol. 471, pp. 142802-142802
Closed 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
Enhancement of nutritional value and storage stability of silver carp surimi incorporated with red seaweed (Gracilaria tenuistipitata) paste
Mst. Jannatul Ferdous, Md. Salah Uddin, Mst. Aspriya Rahman Antu, et al.
Applied Food Research (2025), pp. 100719-100719
Open Access
Effects of ammonia stress and ascorbic acid mitigation on the quality of muscle, surimi and gel on silver carp: insight from protein, water distribution and microstructure
Yiwen Wu, Huang Jian, Xiangyue Song, et al.
LWT (2025), pp. 117389-117389
Open Access
Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi
Yanxin Lin, Lingzhi Zhang, Wanting Tang, et al.
Food Chemistry X (2025), pp. 102250-102250
Open Access
Construction of gel network based on soybean dietary fiber-sturgeon myofibrillar protein: Mechanism of influence in modification treatment on gel structure and properties
Xiaoyu Gu, Yuxuan Mao, Kang Liu, et al.
Food Chemistry (2025) Vol. 474, pp. 143171-143171
Closed Access
Glycosylation on the Antifreeze and Antioxidant Capacities of Tilapia Gelatin Hydrolysates
Ying Liu, Zongcai Tu, Qiuyu Lu, et al.
Fishes (2025) Vol. 10, Iss. 2, pp. 65-65
Open Access
Enzymatic degalactosylation of Tamarind seed polysaccharide and its impact on the quality of frozen grass carp surimi gels
Fan Xie, Weiqi Zheng, Chunmei Yuan, et al.
International Journal of Biological Macromolecules (2025), pp. 140543-140543
Closed Access
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
Effect of tea polysaccharides on fluctuated frozen storage impaired total sulfhydryl level and structural attributes of silver carp surimi proteins
Noman Walayat, Ran Wei, Zhucheng Su, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110448-110448
Closed Access | Times Cited: 3
A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi
Yuting Tan, Peizi Sun, Xinyu Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110462-110462
Closed Access | Times Cited: 3
Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat
Chunming Tan, Xiaofeng Li, Yaqin Yu, et al.
LWT (2024) Vol. 206, pp. 116599-116599
Open Access | Times Cited: 3
Dietary inulin supplementation improves the physicochemical and gel properties of duck myofibrillar protein: Insights into the effect of muscle fiber types
Hailei Sun, Yimin Zhang, Jingxin Sun
Food Hydrocolloids (2023) Vol. 150, pp. 109722-109722
Closed Access | Times Cited: 9
Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix) and scallop (Argopecten irradians) blended gels
Xinru Fan, Wenhao Geng, Meng Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7797-7808
Closed 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
Enhancement of the gelling properties of Aristichthys nobilis: Insights into intermolecular interactions between okra polysaccharide and myofibrillar protein
Xin Wang, Mengzhe Li, Tong Shi, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100814-100814
Open Access | Times Cited: 1
Recent advances in dietary polysaccharides from Allium species: Preparation, characterization, and bioactivity
Ya-Hui Yu, Fengyuan Liu, Long-Qing Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134130-134130
Closed Access | Times Cited: 1
Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi
Yunying Li, Lingru Kong, Xiaotong Zhang, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4464-4464
Open Access | Times Cited: 4
Effect of Potentilla anserina L. powder on gel properties and volatile flavor characteristics of silver carp surimi
Wenting Li, Hongchao Liu, Zhen Zhang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 6035-6044
Closed Access
Cryoprotective effects and mechanisms of soybean oligosaccharides on the grass carp (Ctenopharyngodon idellus) surimi during frozen storage
Yijie Mo, Xia Zhang, Lingzhi Zhang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6518-6530
Closed Access
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