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:
Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp
Dan Wu, Jian Xiong, Pei Li, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109925-109925
Closed Access | Times Cited: 17
Dan Wu, Jian Xiong, Pei Li, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109925-109925
Closed Access | Times Cited: 17
Showing 17 citing articles:
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
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
Weijun Leng, Ying Li, Xin Liang, et al.
Food Chemistry (2025) Vol. 471, pp. 142802-142802
Closed Access
In-depth analysis of the relationship between matrix network structure and flavor diffusion of meat analogs: based on interactions and extrusion processes
Wanrong Jiang, Xiaoyu Yang, Liang Li
Food Hydrocolloids (2025), pp. 111064-111064
Closed Access
Wanrong Jiang, Xiaoyu Yang, Liang Li
Food Hydrocolloids (2025), pp. 111064-111064
Closed Access
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
Qiaoli Zhao, Bin Zheng, Jinwei Li, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104663-104663
Closed Access | Times Cited: 5
Silver Carp (Hypophthalmichthys molitrix) Utilization: Surimi Innovations Based on Seasonal Variation in Muscle Proteins
Zhuolin Wang, Yuanyong Tian, Hideharu Tsukagoshi, et al.
Trends in Food Science & Technology (2024), pp. 104737-104737
Open Access | Times Cited: 2
Zhuolin Wang, Yuanyong Tian, Hideharu Tsukagoshi, et al.
Trends in Food Science & Technology (2024), pp. 104737-104737
Open Access | Times Cited: 2
Understanding the role of CaCl2 in salt substitute for low-salt and high-quality surimi products
Xinyan Tong, Yijin Liu, Ganping Wei, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100877-100877
Open Access | Times Cited: 1
Xinyan Tong, Yijin Liu, Ganping Wei, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100877-100877
Open Access | Times Cited: 1
Discovery of Novel Saltiness-Enhancing Peptides from Yeast Extract And Evaluation of Their Bidirectional Saltiness Regulation Effects
Xu Zhao, Pimiao Huang, Chun Cui, et al.
(2024)
Closed Access
Xu Zhao, Pimiao Huang, Chun Cui, et al.
(2024)
Closed Access
Improving the gel properties of Ficus pumila Linn. pectin by incorporating deacetylated konjac glucomannan
Jing Luo, Zhaojun Chen, Yao Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134985-134985
Closed Access
Jing Luo, Zhaojun Chen, Yao Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134985-134985
Closed Access
Antibacterial mechanism of atmospheric cold plasma against Pseudomonas fluorescens and Pseudomonas putida and its preservation application on in-packaged red shrimp paste
Jiajie Hu, Yao Zhang, Weicong Pan, et al.
Food Chemistry (2024) Vol. 464, pp. 141590-141590
Closed Access
Jiajie Hu, Yao Zhang, Weicong Pan, et al.
Food Chemistry (2024) Vol. 464, pp. 141590-141590
Closed Access
Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi
Xue Li, Ling Zhang, Yexing Liang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101884-101884
Open Access
Xue Li, Ling Zhang, Yexing Liang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101884-101884
Open Access
Fucoidan–Vegetable Oil Emulsion Applied to Myosin of Silver Carp: Effect on Protein Conformation and Heat-Induced Gel Properties
Wei Wang, Lijuan Yan, Shumin Yi
Foods (2024) Vol. 13, Iss. 20, pp. 3220-3220
Open Access
Wei Wang, Lijuan Yan, Shumin Yi
Foods (2024) Vol. 13, Iss. 20, pp. 3220-3220
Open 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
Yingning Yao, Zhixiong Lin, Yi Zhang, et al.
Food Hydrocolloids (2024), pp. 110797-110797
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
Qiqi Li, Shengjun Chen, Juan You, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104783-104783
Closed Access
Effect of myosin-kappa carrageenan Pickering emulsions on the quality of bighead carp surimi gels
Zhongyang Ren, Xianglan Huang, Yongqiang Zhao, et al.
Food Hydrocolloids (2024), pp. 110890-110890
Closed Access
Zhongyang Ren, Xianglan Huang, Yongqiang Zhao, et al.
Food Hydrocolloids (2024), pp. 110890-110890
Closed Access
Effects of immersion with electro-activated alkaline water on gel properties, biochemicals and odor characteristics of myofibrillar proteins
Yilin Lin, Xiaoqing Li, Lihua Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 286, pp. 138408-138408
Closed Access
Yilin Lin, Xiaoqing Li, Lihua Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 286, pp. 138408-138408
Closed Access
Impacts of zein-fucoidan nanoparticles with and without curcumin on gel properties of golden threadfin bream (Nemipterus virgatus) surimi
Shaoxuan Yu, Geyu Pang, Shiyang Li, et al.
Food Chemistry (2024) Vol. 468, pp. 142415-142415
Closed Access
Shaoxuan Yu, Geyu Pang, Shiyang Li, et al.
Food Chemistry (2024) Vol. 468, pp. 142415-142415
Closed Access
The Enhancement of Surimi Gels by Utilizing Coconut Oil Pre-Emulsion Loaded with Pterostilbene and Tempo Modified Cellulose
Fang Tian, W.L. Chen, Yujin Li, et al.
(2024)
Closed Access
Fang Tian, W.L. Chen, Yujin Li, et al.
(2024)
Closed Access
