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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:

Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties
Mingyuan Huang, Yujuan Xu, Lina Xu, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 78, pp. 103013-103013
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Development of emulsion-based edible inks for 3D printing applications: Pickering emulsion gels
Chenxi Wang, Ruyu Yan, Xiaojing Li, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108482-108482
Closed Access | Times Cited: 44
Preparation, characterization and digestive mechanism of plant-derived oil bodies-based oleogels structured by chitosan and vanillin
Shahzad Farooq, Muhammad Ijaz Ahmad, Yipeng Zhang, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108247-108247
Closed Access | Times Cited: 43
Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties
Chang Zhang, Lei Chen, Hui Teng
Food Chemistry (2023) Vol. 437, pp. 137839-137839
Closed Access | Times Cited: 32
Effects of ultrasound treatment on the morphological characteristics, structures and emulsifying properties of genipin cross-linked myofibrillar protein
Ye Tao, Peng Wang, Xinglian Xu, et al.
Ultrasonics Sonochemistry (2023) Vol. 97, pp. 106467-106467
Open Access | Times Cited: 30
Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics
Xia Yu, Xixi Wang, Lifang Zou, et al.
Food Chemistry (2023) Vol. 426, pp. 136520-136520
Closed Access | Times Cited: 26
Chitin nanocrystals as natural gel modifier for yielding stronger acid-induced soy protein isolate gel
Qin Zhang, Ping Sun, Zejian Xu, et al.
Carbohydrate Polymers (2023) Vol. 323, pp. 121446-121446
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: 24
Exploring the phase behavior of natural egg yolk-carboxymethyl cellulose concentrate: Impact on emulsification and gelling properties
Jingjie Hou, Hongyu Chang, Yufei Liu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110385-110385
Closed Access | Times Cited: 10
3D printed emulsion based on arginine-myofibrillar protein
Zilan Feng, Dongxue He, Chuan Li, et al.
Journal of Food Engineering (2024) Vol. 375, pp. 112049-112049
Closed Access | Times Cited: 7
Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan
Mingyuan Huang, Yujuan Xu, Lina Xu, et al.
Food Research International (2022) Vol. 163, pp. 112154-112154
Closed Access | Times Cited: 29
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
Changes of rheological behavior, thermal and microstructural properties of myofibrillar protein-κ-carrageenan mixed sol as mediated by NaCl concentration
Chuanai Cao, Yining Xu, Baohua Kong, et al.
Food Bioscience (2023) Vol. 55, pp. 103035-103035
Closed Access | Times Cited: 19
Effects of carboxymethyl chitosan on the oxidation stability and gel properties of myofibrillar protein from frozen pork patties
Huiyun Zhang, Xinling Li, Shuoshuo Sun, et al.
International Journal of Biological Macromolecules (2023) Vol. 234, pp. 123710-123710
Closed Access | Times Cited: 18
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: 17
pH-regulated preparation and structural characterization of non-covalent complexes of soybean isolate proteins with different charged polysaccharides
Jiaying Chen, Yilin Wang, Mei Pu, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 140004-140004
Closed Access
Effect of the sous-vide method and enzymatic rearrangement of giant grenadier muscle tissue on the quality of finished products
Т. Н. Пивненко, Yu. M. Pozdnyakova, E M Panchishina, et al.
Proceedings of universities Applied chemistry and biotechnology (2025) Vol. 14, Iss. 4, pp. 586-595
Open Access
Preparation, structural characterization and in vitro digestibility mechanism of walnut oil body emulsion gels based on crosslinking of edible polysaccharide and vanillin
Kaiyang Zhu, Ji Ma, Hafiz Muhammad Mubeen, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111167-111167
Closed Access
Investigating the influence of myofibrillar protein and chitosan interfacial distribution on the macroscopic characteristics of emulsions
Yuhui Zhao, Xue Zhao, Xinglian Xu
Food Chemistry (2025), pp. 143349-143349
Closed Access
Double cross-linked emulsion gels stabilized by flaxseed protein and chitosan: Effects of CaCO3 content on gel properties, stability and curcumin digestive characteristics
Yu‐Sheng Wang, Mingyu Ding, Yan Chen, et al.
Food Chemistry (2025) Vol. 477, pp. 143503-143503
Closed Access
Interactions between myofibrillar protein and konjac glucomannan at critical thermal phase transition temperatures: Aggregation, cross-linking, and protein conformational changes
Sinong Liu, Hu Li, Yanpeng Xiang, et al.
Food Research International (2025), pp. 116094-116094
Closed Access
Insights into the complex coacervation behavior and interaction mechanism of nisin and rhamnolipid
Jing‐Kun Yan, Ziwei Wang, Lin Wang, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Chitosan can improve the storage stability of ovalbumin fibrils at pH higher than isoelectric point
Yaru Wang, Yang Qin, Yanan Du, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108286-108286
Closed Access | Times Cited: 23
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: 10
Fabrication, characterization and emulsifying properties of myofibrillar protein-chitosan complexes in acidic conditions
Yumiao Lang, Mingru Wang, Shasha Zhou, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 130000-130000
Closed Access | Times Cited: 3
RuBisCO: a sustainable protein ingredient for plant-based foods
Malik Adil Nawaz, Deepak M. Kasote, Najeeb Ullah, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 3
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