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:
Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH
Yali Li, Yujuan Xu, Xinglian Xu, et al.
Food Research International (2022) Vol. 161, pp. 111834-111834
Closed Access | Times Cited: 21
Yali Li, Yujuan Xu, Xinglian Xu, et al.
Food Research International (2022) Vol. 161, pp. 111834-111834
Closed Access | Times Cited: 21
Showing 21 citing articles:
Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasound-assisted cross-linked myofibrillar protein: Effects of oil phase types
Ye Tao, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110086-110086
Closed Access | Times Cited: 16
Ye Tao, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110086-110086
Closed Access | Times Cited: 16
Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein
Tao Ye, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109287-109287
Closed Access | Times Cited: 34
Tao Ye, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109287-109287
Closed Access | Times Cited: 34
High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions
Fei Lu, Yujie Chi, Yuan Chi
Food Research International (2023) Vol. 176, pp. 113825-113825
Closed Access | Times Cited: 25
Fei Lu, Yujie Chi, Yuan Chi
Food Research International (2023) Vol. 176, pp. 113825-113825
Closed Access | Times Cited: 25
Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods
Feiyu Zhang, Peng Wang, Mingyuan Huang, et al.
Carbohydrate Polymers (2023) Vol. 324, pp. 121540-121540
Closed Access | Times Cited: 19
Feiyu Zhang, Peng Wang, Mingyuan Huang, et al.
Carbohydrate Polymers (2023) Vol. 324, pp. 121540-121540
Closed Access | Times Cited: 19
High-intensity ultrasound combined with glycation enhances the thermal stability and in vitro digestion behaviors of myofibrillar protein aqueous solution
Ge Han, Siqi Zhao, Qian Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126301-126301
Closed Access | Times Cited: 16
Ge Han, Siqi Zhao, Qian Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126301-126301
Closed Access | Times Cited: 16
Improved emulsifying properties of water-soluble myofibrillar proteins at acidic pH conditions: Emphasizing pH-regulated electrostatic interactions with chitosan
Mingyuan Huang, Yujuan Xu, Xing Chen, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128557-128557
Closed Access | Times Cited: 16
Mingyuan Huang, Yujuan Xu, Xing Chen, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128557-128557
Closed Access | Times Cited: 16
Fabrication of high-preformance emulsifier from conjugating maltodextrin onto myofibrillar protein peptide with microwave- ultrasound synergy
Zhiyu Li, Xiaomei Zhong, Cuirong Luan, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106818-106818
Open Access | Times Cited: 4
Zhiyu Li, Xiaomei Zhong, Cuirong Luan, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106818-106818
Open Access | Times Cited: 4
An unfolding/aggregation kinetic instructed rational design towards improving graft degree of glycation for myofibrillar protein
Jiale Chai, Xue Zhao, Yujuan Xu, et al.
Food Chemistry (2024) Vol. 446, pp. 138876-138876
Closed Access | Times Cited: 4
Jiale Chai, Xue Zhao, Yujuan Xu, et al.
Food Chemistry (2024) Vol. 446, pp. 138876-138876
Closed Access | Times Cited: 4
Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins
Yujuan Xu, Xinglian Xu, Baocai Xu
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 8933-8947
Closed Access | Times Cited: 11
Yujuan Xu, Xinglian Xu, Baocai Xu
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 8933-8947
Closed Access | Times Cited: 11
Fabrication, structure, characterization and emulsion application of citrate agar
Feng Jiang, Xinwei Xu, Qiong Xiao, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131451-131451
Closed Access | Times Cited: 3
Feng Jiang, Xinwei Xu, Qiong Xiao, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131451-131451
Closed Access | Times Cited: 3
Functionalization of pine kernel protein by pH-shifting combined with ultrasound treatments: Further improvement with increasing acidity
Jiarong Wang, Xuemei Wang, Wenqi Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125884-125884
Closed Access | Times Cited: 10
Jiarong Wang, Xuemei Wang, Wenqi Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125884-125884
Closed Access | Times Cited: 10
Impacts of Industrial Modification on the Structure and Gel Features of Soy Protein Isolate and its Composite Gel with Myofibrillar Protein
Zhaodong Hu, Yi-Chang Wang, Zihan Ma, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1982-1982
Open Access | Times Cited: 9
Zhaodong Hu, Yi-Chang Wang, Zihan Ma, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1982-1982
Open Access | Times Cited: 9
The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility
Mingyuan Huang, Yujuan Xu, Lina Xu, et al.
Food Chemistry (2023) Vol. 440, pp. 138204-138204
Closed Access | Times Cited: 8
Mingyuan Huang, Yujuan Xu, Lina Xu, et al.
Food Chemistry (2023) Vol. 440, pp. 138204-138204
Closed Access | Times Cited: 8
A novel strategy for improving the stability of myofibrillar protein emulsions at low ionic strength using high-intensity ultrasound combined with non-enzymatic glycation
Ge Han, Siqi Zhao, Fangda Sun, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106694-106694
Open Access | Times Cited: 7
Ge Han, Siqi Zhao, Fangda Sun, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106694-106694
Open Access | Times Cited: 7
Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values
Yuexin Li, Hui Wang, Yubo Zhao, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 253-253
Open Access | Times Cited: 1
Yuexin Li, Hui Wang, Yubo Zhao, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 253-253
Open Access | Times Cited: 1
Fish protein as a new emulsifier: Mechanism, enhancement, application
Shanshan Lu, Quanhong Lu, Liyuan Xiao, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1096-1107
Open Access
Shanshan Lu, Quanhong Lu, Liyuan Xiao, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1096-1107
Open Access
Cyclic Continuous Glycation Enhanced Dispersibility of Myofibrillar Protein: Reaction Efficiency and Sites Modification
Jiale Chai, Xue Zhao, Weiyi Zhang, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Jiale Chai, Xue Zhao, Weiyi Zhang, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Effect of bacterial fermentation on the ability of myofibrillar proteins to bind esters and its potential mechanism: Based on protein metabolism and structural changes
Xuefei Shao, Huhu Wang, Mingyuan Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136425-136425
Closed Access
Xuefei Shao, Huhu Wang, Mingyuan Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136425-136425
Closed Access
The influence of pH-ultrasonic-induced myofibrillar protein conformation of Penaeus vannamei (Litopenaeus vannamei) on emulsification and digestion characteristics of fish oil oleogel-based emulsions
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137419-137419
Closed Access
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137419-137419
Closed Access
Enhancing emulsification and gelation properties of porcine myofibrillar protein under low NaCl by lipoxygenase from volvaria volvacea
Jinhua Zhang, Peng Bi, Jiamin Guo, et al.
Food Science and Biotechnology (2024)
Closed Access
Jinhua Zhang, Peng Bi, Jiamin Guo, et al.
Food Science and Biotechnology (2024)
Closed Access
Modulating the Properties of Myofibrillar Proteins-Stabilized High Internal Phase Emulsions Using Chitosan for Enhanced 3d-Printed Foods
Feiyu Zhang, Peng Wang, Mingyuan Huang, et al.
(2023)
Closed Access
Feiyu Zhang, Peng Wang, Mingyuan Huang, et al.
(2023)
Closed Access
