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:
Inhibition mechanism of different amino acids on the high-dose EGCG-induced deterioration of myofibrillar protein gelation
Shan Qian, Zihan Ma, Shuya Xiang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110247-110247
Closed Access | Times Cited: 5
Shan Qian, Zihan Ma, Shuya Xiang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110247-110247
Closed Access | Times Cited: 5
Showing 5 citing articles:
Aspartic acid-mediated heat-stressed egg white liquid: mechanism of controlled thermal aggregation and enhancement of gel properties
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
Food Hydrocolloids (2025), pp. 111137-111137
Closed Access
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
Food Hydrocolloids (2025), pp. 111137-111137
Closed Access
Evaluating different chain conformation of mannoproteins during encapsulation of grape seed extract
Binghong Gao, Chuanyan Rao, Xingmeng Lei, et al.
Food Chemistry (2025), pp. 143374-143374
Closed Access
Binghong Gao, Chuanyan Rao, Xingmeng Lei, et al.
Food Chemistry (2025), pp. 143374-143374
Closed Access
Changes in the structural, aggregation behavior and gel properties of pork myofibrillar protein induced by theaflavins
Chunlin Nie, Junyi Xiang, Jiabao Zheng, et al.
Food Research International (2024) Vol. 196, pp. 115135-115135
Closed Access | Times Cited: 2
Chunlin Nie, Junyi Xiang, Jiabao Zheng, et al.
Food Research International (2024) Vol. 196, pp. 115135-115135
Closed Access | Times Cited: 2
Modulation of Textural Properties in Microwave Treated Gluten-Free Quinoa Sponge Cake by Alkaline Amino Acids
Hongwei Cao, Xiaoxue Wang, Weibin Wu, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110727-110727
Closed Access | Times Cited: 2
Hongwei Cao, Xiaoxue Wang, Weibin Wu, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110727-110727
Closed Access | Times Cited: 2
Changes of shrimp myofibrillar proteins hydrolyzed by Virgibacillus proteases: Structural characterization, mechanism visualization, and flavor compound formation
Hongli Yao, Shuangping Liu, Rui Chang, et al.
Food Research International (2024) Vol. 200, pp. 115470-115470
Closed Access
Hongli Yao, Shuangping Liu, Rui Chang, et al.
Food Research International (2024) Vol. 200, pp. 115470-115470
Closed Access
The mechanism of egg white protein to enhance the thermal gel properties of giant squid (Dosidicus gigas) surimi
Fuge Niu, Xiang Li, Chenyang Lin, et al.
Food Chemistry (2024) Vol. 469, pp. 142601-142601
Closed Access
Fuge Niu, Xiang Li, Chenyang Lin, et al.
Food Chemistry (2024) Vol. 469, pp. 142601-142601
Closed Access
