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:
Interactions between unfolding/disassembling behaviors, proteolytic subfragments and reversible aggregation of oxidized skeletal myosin isoforms at different salt contents
M. Zhang, Chengliang Li, Yuemei Zhang, et al.
Food Research International (2022) Vol. 157, pp. 111449-111449
Closed Access | Times Cited: 9
M. Zhang, Chengliang Li, Yuemei Zhang, et al.
Food Research International (2022) Vol. 157, pp. 111449-111449
Closed Access | Times Cited: 9
Showing 9 citing articles:
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
Xianxiang Chen, Hui Niu, Haiming Chen, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108847-108847
Closed Access | Times Cited: 31
Underlying formation mechanisms of ultrasound-assisted brined porcine meat: The role of physicochemical modification, myofiber fragmentation and histological organization
Guofeng Jin, Yuanyi Liu, Yan Zhang, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106318-106318
Open Access | Times Cited: 23
Guofeng Jin, Yuanyi Liu, Yan Zhang, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106318-106318
Open Access | Times Cited: 23
Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a review
Na Li, Jing Xie, Yuan Ming Chu
Food Science and Biotechnology (2023) Vol. 32, Iss. 8, pp. 1005-1018
Closed Access | Times Cited: 10
Na Li, Jing Xie, Yuan Ming Chu
Food Science and Biotechnology (2023) Vol. 32, Iss. 8, pp. 1005-1018
Closed Access | Times Cited: 10
Oxidative behaviour, aggregation and structural properties of silver carp myofibrillar proteins with different molecular states subjected to freeze–thaw process
Sunjie Yan, Zhiyin Du, Ruonan Feng, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 2056-2067
Closed Access | Times Cited: 6
Sunjie Yan, Zhiyin Du, Ruonan Feng, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 2056-2067
Closed Access | Times Cited: 6
Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl
Xia Gao, Shengnan Yang, Juan You, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3830-3830
Open Access | Times Cited: 8
Xia Gao, Shengnan Yang, Juan You, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3830-3830
Open Access | Times Cited: 8
Excessive free radical grafting interferes with the macromolecular association and crystallization of brined porcine myofibrils during heat-set gelatinization
Min Zhang, Lichao He, Yanbo Wang, et al.
Food Research International (2023) Vol. 175, pp. 113709-113709
Closed Access | Times Cited: 2
Min Zhang, Lichao He, Yanbo Wang, et al.
Food Research International (2023) Vol. 175, pp. 113709-113709
Closed Access | Times Cited: 2
Myosin supramolecular self-assembly: The crucial precursor that manipulates the covalent aggregation, emulsification and rheological properties of myosin
Li Hu, Sinong Liu, Ruibang Zhang, et al.
Food Research International (2024) Vol. 198, pp. 115320-115320
Closed Access
Li Hu, Sinong Liu, Ruibang Zhang, et al.
Food Research International (2024) Vol. 198, pp. 115320-115320
Closed Access
Evaluation and prediction of salt effects on pig muscle by deep UV and machine learning
Saïd Abou El Karam, Maxime Ferrand, Thierry Astruc, et al.
Meat Science (2023) Vol. 199, pp. 109136-109136
Open Access | Times Cited: 1
Saïd Abou El Karam, Maxime Ferrand, Thierry Astruc, et al.
Meat Science (2023) Vol. 199, pp. 109136-109136
Open Access | Times Cited: 1
Influence of sodium chloride on muscle UV autofluorescence characteristics
Saïd Abou El Karam, Maxime Ferrand, Mohammed El Jabri, et al.
Food Chemistry (2022) Vol. 410, pp. 135352-135352
Open Access | Times Cited: 1
Saïd Abou El Karam, Maxime Ferrand, Mohammed El Jabri, et al.
Food Chemistry (2022) Vol. 410, pp. 135352-135352
Open Access | Times Cited: 1
