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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:

Effect of ionic strength on the structural properties and emulsion characteristics of myofibrillar proteins from hairtail (Trichiurus haumela)
Zhongyang Ren, Yaqing Cui, Yueqi Wang, et al.
Food Research International (2022) Vol. 157, pp. 111248-111248
Closed Access | Times Cited: 44

Showing 1-25 of 44 citing articles:

Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation
Jiahui Song, Yue Yu, Minghuang Chen, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 41
Emulsification properties and oil-water interface properties of l-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins
Yamei Wu, Yanyan Wu, Huan Xiang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109405-109405
Closed Access | Times Cited: 33
Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein
Chuanai Cao, Liang Xue, Yining Xu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128659-128659
Closed Access | Times Cited: 26
Impact of KCl and ultrasound on the structural properties of myofibrillar proteins in low sodium semi-dried large yellow croaker (Pseudosciaena crocea)
Junlong Mao, Jing‐jing Fu, Zhengyu Zhu, et al.
LWT (2023) Vol. 178, pp. 114604-114604
Open Access | Times Cited: 22
Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations
Ying Yu, Chaoxia Fan, Jun Qi, et al.
Food Chemistry (2024) Vol. 443, pp. 138427-138427
Closed Access | Times Cited: 11
Characteristics and potential application of myofibrillar protein from golden threadfin bream (Nemipterus virgatus) complexed with chitosan
Zhongyang Ren, Xianglan Huang, Linfan Shi, et al.
International Journal of Biological Macromolecules (2023) Vol. 240, pp. 124380-124380
Closed Access | Times Cited: 20
Effect of NaCl concentration on the formation of high internal phase emulsion based on whey protein isolate microgel particles
Xiaoshan Wan, Qi Kang, Jiaqi Li, et al.
Food Chemistry (2023) Vol. 433, pp. 137395-137395
Closed Access | Times Cited: 20
Pickering emulsions stabilized by ternary complexes involving curcumin-modified zein and polysaccharides with different charge amounts for encapsulating β-carotene
Deyi Zhou, Yuelin Xin, Baoguang Wu, et al.
Food Chemistry (2023) Vol. 433, pp. 137338-137338
Closed Access | Times Cited: 16
Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein
Shengming Zhao, Yu Liu, Yang Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101341-101341
Open Access | Times Cited: 6
Conjugates of glycosylated antarctic krill proteins and curcumin: Maintaining the storage quality of salmon fillets coupling with photodynamic inactivation
Qiao‐Hui Zeng, Di Hu, Yufeng Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110191-110191
Closed Access | Times Cited: 6
High internal phase emulsions gels stabilized by soy protein isolate and rutin complexes: Encapsulation, interfacial properties and in vitro digestibility
Juyang Zhao, Shuo Xu, Liya Gu, et al.
LWT (2024) Vol. 203, pp. 116317-116317
Open Access | Times Cited: 5
Novel Pickering emulsions using polysaccharide-myosin complexes: Effect of polysaccharide types
Zhongyang Ren, Xianglan Huang, Yongqiang Zhao, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110469-110469
Closed Access | Times Cited: 5
Effect of ultrasound-assisted phosphates treatment on solubilization and stable dispersion of rabbit Myofibrillar proteins at low ionic strength
Chang Su, Yuxin Huang, Jiaxin Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142898-142898
Closed Access
Effect of high concentration of NaCl and KCl on myosin from large yellow croaker (Larimichthys crocea) under ultrasound
Junlong Mao, Jing‐jing Fu, M. Zhang, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Enhanced stability and rheological properties of Myofibrillar proteins emulsions conferred by oat β-glucan: Insights into structural and interfacial interactions
Yanyan Wu, Yamei Wu, Yongqiang Zhao, et al.
Food Chemistry (2025), pp. 143426-143426
Closed Access
Insight into Ionic Strength-Induced Solubilization of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix): Structural Changes and 4D Label-Free Proteomics Analysis
Xingying Li, Nana Zhang, Xidong Jiao, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 37, pp. 13920-13933
Closed Access | Times Cited: 14
Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and emulsion stabilities
Yamei Wu, Huan Xiang, Shengjun Chen, et al.
LWT (2023) Vol. 189, pp. 115483-115483
Open Access | Times Cited: 12
Characteristics of hairtail surimi gels treated with myofibrillar protein‐stabilized Pickering emulsions
Min Lin, Yaqing Cui, Linfan Shi, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 7, pp. 4251-4259
Closed Access | Times Cited: 4
Effect of ionic types on the characteristics of Pickering emulsions stabilized by myofibrillar proteins from hairtail (Trichiurus lepturus)
Jiafei Wang, Yaqing Cui, Linfan Shi, et al.
LWT (2023) Vol. 189, pp. 115559-115559
Open Access | Times Cited: 11
Structural properties and emulsification of myofibrillar proteins from hairtail (Trichiurus haumela) at different salt ions
Xianglan Huang, Yaqing Cui, Linfan Shi, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127598-127598
Closed Access | Times Cited: 10
Insights into the emulsifying effect and oxidation stability of myofibrillar protein-diacylglycerol emulsions containing catechin at different ionic strengths
Yuexin Li, Siqi Zhao, Xiufang Xia, et al.
Food Research International (2024) Vol. 181, pp. 114144-114144
Closed Access | Times Cited: 3
Insight into the Effects of Hydrodynamic Cavitation at Different Ionic Strengths on Physicochemical and Gel Properties of Myofibrillar Protein from Tilapia (Oreochromis niloticus)
Kun Xie, Feng Yang, Xian’e Ren, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 851-851
Open Access | Times Cited: 3
Effect of temperature and sodium bicarbonate combined on aggregation, rheology and conformation of low-salt chicken myofibrillar protein
Zhuangli Kang, Peng‐Lei Yao, Shengming Zhao, et al.
LWT (2024) Vol. 204, pp. 116417-116417
Open Access | Times Cited: 3
The conformational modification of myofibrillar protein by magnetic field improves its emulsification properties
Jingjiao Jiang, Kun Yang, Honghong Gong, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134114-134114
Closed Access | Times Cited: 3
A stable peony seed oil emulsion that enhances the stability, antioxidant activity, and bioaccessibility of curcumin
Meng Zhang, Hui Chen, Zhenhua Feng, et al.
LWT (2022) Vol. 173, pp. 114408-114408
Open Access | Times Cited: 14
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