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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:

Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linking
Juanjuan Du, Jinxuan Cao, Changyu Zhou, et al.
Food Research International (2022) Vol. 156, pp. 111168-111168
Closed Access | Times Cited: 49

Showing 1-25 of 49 citing articles:

Research advances of molecular docking and molecular dynamic simulation in recognizing interaction between muscle proteins and exogenous additives
Genpeng Bai, Yiling Pan, Yuemei Zhang, et al.
Food Chemistry (2023) Vol. 429, pp. 136836-136836
Closed Access | Times Cited: 61
Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 655-670
Closed Access | Times Cited: 48
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters
Yangyang Feng, Xue Liang, Jingming Zhang, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109265-109265
Closed Access | Times Cited: 41
Improved texture properties and toughening mechanisms of surimi gels by double network strategies
Shichen Zhu, Yingying Wang, Yicheng Ding, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109900-109900
Closed Access | Times Cited: 24
Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: A study on the structures, solubility and emulsifying properties
Yali Li, Yujuan Xu, Xinglian Xu
Food Chemistry (2022) Vol. 388, pp. 133035-133035
Closed Access | Times Cited: 42
3D printing surimi enhanced by surface crosslinking based on dry-spraying transglutaminase, and its application in dysphagia diets
Juncheng Zhu, Yang Cheng, Zhiying Ouyang, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108600-108600
Closed Access | Times Cited: 31
Interfacial behavior of Mesona chinensis Benth polysaccharide at the oil-water interface and the stability of the emulsion
Xianxiang Chen, Hui Niu, Haiming Chen, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108847-108847
Closed Access | Times Cited: 31
Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork
Yu Tao, Yiping Guo, Jingwen Li, et al.
Meat Science (2023) Vol. 198, pp. 109096-109096
Closed Access | Times Cited: 24
Effect of konjac glucomannan on gelling and digestive properties of myofibrillar protein in Litopenaeus vannamei based on molecular docking
Deyang Li, Na Li, Yefan Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109595-109595
Closed Access | Times Cited: 20
Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality
Ruotong Guo, Jian Xiong, Pei Li, et al.
Meat Science (2024) Vol. 210, pp. 109433-109433
Closed Access | Times Cited: 11
Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan
Yangyang Feng, Xue Liang, Zihan Zhao, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109964-109964
Closed Access | Times Cited: 9
Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles
Li Yang, Xiaoyu Han, Yuemei Zhang, et al.
Food Research International (2024) Vol. 188, pp. 114461-114461
Closed Access | Times Cited: 8
From amino acid analysis to improved gel properties: The role of dl-valine in Landaise goose myofibrillar protein
Xinxin Yan, Hong Li, Xiujuan Wang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101123-101123
Open Access | Times Cited: 6
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
Enhancing gel strength and saltiness perception of low-salt surimi gels: Synergistic effects of lysine assisted with water bath-microwave heating
Xuejiao Wang, Na Luo, Chaofan Guo, et al.
Food Bioscience (2024) Vol. 61, pp. 104827-104827
Closed Access | Times Cited: 6
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
Incorporation of transglutaminase potentially promoted the gelling properties and sensorial attributes of lysine-rich salt-reduced frankfurters
Jingming Zhang, Xin Li, Cheng Li, et al.
Food Research International (2025), pp. 115731-115731
Closed Access
Oligosaccharide glycosylation of pigskin collagen: Impact on molecular structure, physicochemical properties, and gel functionality
Shengqi Jiang, Huiyu Han, Madina Aitmagambetova, et al.
Food Hydrocolloids (2025), pp. 111176-111176
Closed Access
Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters
Yangyang Feng, Xue Liang, Jingming Zhang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109344-109344
Closed Access | Times Cited: 19
Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers
Siyuan Fei, Yu Li, Kangjing Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128805-128805
Closed Access | Times Cited: 19
Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel
Guohua Li, Bo Wang, Weiqiao Lv, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109255-109255
Closed Access | Times Cited: 16
Modulation of sodium distribution and digestion properties in low salt myofibrillar protein gel incorporating γ-polyglutamic acid and transglutaminase: Conformation and microstructure
Yongfang Gao, Di Zhuang, Jiarui Ye, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110007-110007
Closed Access | Times Cited: 5
Recent insights into bonding technologies in restructured meat production: A review
Z. L. Ren, Zhijie Li, Zhonghai Hu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101712-101712
Open Access | Times Cited: 5
Effectiveness of l-arginine/l-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles
Mengmeng Li, Shufeng He, Yangying Sun, et al.
Food Bioscience (2022) Vol. 51, pp. 102302-102302
Closed Access | Times Cited: 25
A structural explanation for protein digestibility changes in different food matrices
Jiahui Chen, Qianni Gao, Xing Zhang, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108281-108281
Closed Access | Times Cited: 24
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