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:
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: 12
Haibo Shi, Mengxin Zhang, Xiaochen Liu, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109971-109971
Closed Access | Times Cited: 12
Showing 12 citing articles:
Enhancing Meat Emulsion Gels with Soy Protein Fibril and Red Palm Oil Pickering Emulsions: The Role of Emulsification Techniques in Chicken Fat Substitution
Lei Zhou, Israq Ali, Bey‐Hing Goh, et al.
LWT (2025), pp. 117348-117348
Open Access
Lei Zhou, Israq Ali, Bey‐Hing Goh, et al.
LWT (2025), pp. 117348-117348
Open Access
Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound
Qingquan Fu, Jingrong Cheng, Haibo Shi, et al.
Food Chemistry X (2025), pp. 102214-102214
Open Access
Qingquan Fu, Jingrong Cheng, Haibo Shi, et al.
Food Chemistry X (2025), pp. 102214-102214
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
Yiwen Wu, Huang Jian, Xiangyue Song, et al.
LWT (2025), pp. 117389-117389
Open Access
Effects of high-intensity ultrasound on physicochemical and gel properties of myofibrillar proteins from the bay scallop (Argopecten irradians)
Bing Liu, Yuan Wu, Qiuyan Liang, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106935-106935
Open Access | Times Cited: 2
Bing Liu, Yuan Wu, Qiuyan Liang, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106935-106935
Open Access | Times Cited: 2
The positive contribution of natural deep eutectic solvent constructed by trehalose and fructooligosaccharides on rheological and 3D printing properties of mirror carp surimi
Xinjiang Lou, Han Zhang, Xiaodan Wu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110440-110440
Closed Access | Times Cited: 2
Xinjiang Lou, Han Zhang, Xiaodan Wu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110440-110440
Closed Access | Times Cited: 2
Exploiting High α-Linolenic Acid Flaxseed Oil-Based Capillary Protein Oleogels for the Reformulation of Emulsified Sausage: A Study on Technological, Microstructural, and Nutritional Aspects
Longyuan Zhang, Hongyu Chen, Gao-Shang Wang, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 9, pp. 2146-2154
Closed Access | Times Cited: 1
Longyuan Zhang, Hongyu Chen, Gao-Shang Wang, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 9, pp. 2146-2154
Closed Access | Times Cited: 1
Improved gel properties of Nemipterus virgatus myofibrillar protein emulsion gel by Konjac glucomannan incorporation: Insight into the modification of protein conformation
Yiqiong Wu, Honglei Zhao, Yanan Lv, et al.
International Journal of Biological Macromolecules (2024), pp. 136833-136833
Closed Access | Times Cited: 1
Yiqiong Wu, Honglei Zhao, Yanan Lv, et al.
International Journal of Biological Macromolecules (2024), pp. 136833-136833
Closed Access | Times Cited: 1
Effect of NaCl replacement by other salt mixtures on myofibrillar proteins: Underlining protein structure, gel formation, and chewing properties
Haibo Shi, Yong-Jie Li, Jiabao Zheng, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Haibo Shi, Yong-Jie Li, Jiabao Zheng, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Effects of High-Intensity Ultrasound on Physicochemical and Gel Properties of Myofibrillar Proteins from the Bay Scallop (Argopecten Irradians)
Bing Liu, Yuan Wu, Qiuyan Liang, et al.
(2024)
Closed Access
Bing Liu, Yuan Wu, Qiuyan Liang, et al.
(2024)
Closed Access
Exploration on antifreeze potential of thawed drip enzymatic hydrolysates on myofibrillar proteins in pork patties during freeze-thaw cycles
Xiaoyu Han, Li Yang, Ying Wang, et al.
Food Chemistry (2024) Vol. 467, pp. 142248-142248
Closed Access
Xiaoyu Han, Li Yang, Ying Wang, et al.
Food Chemistry (2024) Vol. 467, pp. 142248-142248
Closed Access
Enhancing the nutritional value and caliber of silver carp surimi by adding β-carotene: Insights into the gel characteristics, protein structure, and digestive properties
Mengzhe Li, Xin Wang, Tong Shi, et al.
Food Chemistry (2024) Vol. 468, pp. 142514-142514
Closed Access
Mengzhe Li, Xin Wang, Tong Shi, et al.
Food Chemistry (2024) Vol. 468, pp. 142514-142514
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
Haibo Shi, Yong-Jie Li, Jiabao Zheng, et al.
Meat Science (2024), pp. 109735-109735
Closed Access
The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cycles
Qiaoli Zhao, Bin Zheng, Yuliang Gao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240088-9240088
Open Access
Qiaoli Zhao, Bin Zheng, Yuliang Gao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240088-9240088
Open Access
