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 pressure-shift freezing treatment on gelling and structural properties of grass carp surimi
Sinan Zhang, Hosahalli S. Ramaswamy, Lihui Hu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103456-103456
Closed Access | Times Cited: 12
Sinan Zhang, Hosahalli S. Ramaswamy, Lihui Hu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103456-103456
Closed Access | Times Cited: 12
Showing 12 citing articles:
Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment
Sinan Zhang, Maninder Meenu, Ting Xiao, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103663-103663
Closed Access | Times Cited: 9
Sinan Zhang, Maninder Meenu, Ting Xiao, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103663-103663
Closed Access | Times Cited: 9
Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review
Hao Zhu, Qingchun Zhang, Yicheng Ding, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104560-104560
Closed Access | Times Cited: 9
Hao Zhu, Qingchun Zhang, Yicheng Ding, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104560-104560
Closed Access | Times Cited: 9
Effect of tea polysaccharides on fluctuated frozen storage impaired total sulfhydryl level and structural attributes of silver carp surimi proteins
Noman Walayat, Ran Wei, Zhucheng Su, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110448-110448
Closed Access | Times Cited: 7
Noman Walayat, Ran Wei, Zhucheng Su, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110448-110448
Closed Access | Times Cited: 7
The impact of pressure-shift freezing on the three-dimensional network structure and properties of myofibrillar proteins in surimi gel derived from freshwater fish
Sinan Zhang, Maninder Meenu, Ting Xiao, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103673-103673
Closed Access | Times Cited: 6
Sinan Zhang, Maninder Meenu, Ting Xiao, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103673-103673
Closed Access | Times Cited: 6
Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides
Huifang Yang, Jing Qiu, Ramy M. Khoder, et al.
Food Hydrocolloids (2025), pp. 111200-111200
Closed Access
Huifang Yang, Jing Qiu, Ramy M. Khoder, et al.
Food Hydrocolloids (2025), pp. 111200-111200
Closed Access
The influence of pressure-shift freezing based on the supercooling and pressure parameters on the freshwater surimi gel characteristics
Sinan Zhang, Ting Xiao, Junde Ren, et al.
Food Research International (2024) Vol. 196, pp. 115014-115014
Closed Access | Times Cited: 3
Sinan Zhang, Ting Xiao, Junde Ren, et al.
Food Research International (2024) Vol. 196, pp. 115014-115014
Closed Access | Times Cited: 3
Insight into the mechanism of pressure shift freezing on water mobility, microstructure, and rheological properties of grass carp surimi gel
Sinan Zhang, Maninder Meenu, Ting Xiao, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103528-103528
Closed Access | Times Cited: 8
Sinan Zhang, Maninder Meenu, Ting Xiao, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103528-103528
Closed Access | Times Cited: 8
Effect of Soy Protein Isolate on the Quality Characteristics of Silver Carp Surimi Gel during Cold Storage
Songxing Zhang, Zeyu Song, Junhao Gu, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2370-2370
Open Access | Times Cited: 2
Songxing Zhang, Zeyu Song, Junhao Gu, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2370-2370
Open Access | Times Cited: 2
Characterizing high pressure phase transitions of gelatin gel and assessing microstructural, gel properties, and texture changes following pressure shift freezing and Ice I to Ice III phase transition
Ting Xiao, Sinan Zhang, Junde Ren, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110511-110511
Closed Access | Times Cited: 2
Ting Xiao, Sinan Zhang, Junde Ren, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110511-110511
Closed Access | Times Cited: 2
Proteomic analysis revealed the deterioration of surimi gelling capability to fish stress during transportation
Zhiying Xiang, Tao Yin, Zenan Huang, et al.
Food Research International (2024) Vol. 196, pp. 115099-115099
Closed Access | Times Cited: 2
Zhiying Xiang, Tao Yin, Zenan Huang, et al.
Food Research International (2024) Vol. 196, pp. 115099-115099
Closed Access | Times Cited: 2
Effect of whey protein hydrolysate on the structural and functional stability of surimi myofibrillar protein gels during freeze–thaw cycles
Xinyan Peng, Yunying Li, Haowen Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136494-136494
Closed Access
Xinyan Peng, Yunying Li, Haowen Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136494-136494
Closed Access
The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cycles
Qiaoli Zhao, Bin Zheng, Yuliang Gao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240088-9240088
Open Access
Qiaoli Zhao, Bin Zheng, Yuliang Gao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240088-9240088
Open Access
