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:
Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: Perspective on the dynamic changes of protein structures and molecular interactions
Chuanai Cao, Jingming Zhang, Baohua Kong, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110205-110205
Closed Access | Times Cited: 8
Chuanai Cao, Jingming Zhang, Baohua Kong, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110205-110205
Closed Access | Times Cited: 8
Showing 8 citing articles:
Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation
Wenjing Yao, Zihan Zhao, Jingming Zhang, et al.
Meat Science (2024) Vol. 217, pp. 109595-109595
Closed Access | Times Cited: 6
Wenjing Yao, Zihan Zhao, Jingming Zhang, et al.
Meat Science (2024) Vol. 217, pp. 109595-109595
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
Abelmoschus manihot gum improves the water retention capacity of low-salt myofibrillar protein gels: Perspective on aggregation behaviour and conformational changes during heating
Dongxue Yuan, Cheng Li, Jingming Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137483-137483
Closed Access | Times Cited: 1
Dongxue Yuan, Cheng Li, Jingming Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137483-137483
Closed Access | Times Cited: 1
Stabilizing effect of hydrolyzed distarch phosphate on Litopenaeus vannamei myofibrillar protein hydrogel and products
Jiaqi Yu, Wenhui Hao, H. J. Di, et al.
Food Hydrocolloids (2024), pp. 110902-110902
Closed Access | Times Cited: 1
Jiaqi Yu, Wenhui Hao, H. J. Di, et al.
Food Hydrocolloids (2024), pp. 110902-110902
Closed Access | Times Cited: 1
Myofibrillar protein aggregate evolution regulates interfacial adsorption behavior to maintain long-term stability of high internal phase Pickering emulsions
Jiaqi Zhao, Ruren Li, Fan Song, et al.
Food Hydrocolloids (2024), pp. 111039-111039
Closed Access | Times Cited: 1
Jiaqi Zhao, Ruren Li, Fan Song, et al.
Food Hydrocolloids (2024), pp. 111039-111039
Closed Access | Times Cited: 1
Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation
Wenjing Yao, Xinning Huang, Cheng Li, et al.
Food Hydrocolloids (2024), pp. 110935-110935
Closed Access
Wenjing Yao, Xinning Huang, Cheng Li, et al.
Food Hydrocolloids (2024), pp. 110935-110935
Closed Access
Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder
Pei Zhang, Meixia Zheng, Guohua Hou, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Pei Zhang, Meixia Zheng, Guohua Hou, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Enhancing pork meat batter with curdlan gum-guar gum composite microgels: Impact of fat replacer on gel properties, water distribution, and sensory perception
Guohua Hou, Yi Han, Fuzhen Zhou, et al.
Food Chemistry (2024) Vol. 470, pp. 142706-142706
Closed Access
Guohua Hou, Yi Han, Fuzhen Zhou, et al.
Food Chemistry (2024) Vol. 470, pp. 142706-142706
Closed Access
