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:
Mechanism of plasma-activated water promoting the heat-induced aggregation of myofibrillar protein from silver carp (Aristichthys Nobilis)
Mengzhe Li, Xin Wang, Tong Shi, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103555-103555
Closed Access | Times Cited: 14
Mengzhe Li, Xin Wang, Tong Shi, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103555-103555
Closed Access | Times Cited: 14
Showing 14 citing articles:
The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110015-110015
Closed Access | Times Cited: 12
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110015-110015
Closed Access | Times Cited: 12
Insights into Cold Plasma Treatment on the Cereal and Legume Proteins Modification: Principle, Mechanism, and Application
Bin Li, Lianxin Peng, Yanan Cao, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1522-1522
Open Access | Times Cited: 10
Bin Li, Lianxin Peng, Yanan Cao, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1522-1522
Open Access | Times Cited: 10
Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi
Abdul Razak Monto, Li Yuan, Zhiyu Xiong, et al.
Food Chemistry (2024) Vol. 460, pp. 140588-140588
Closed Access | Times Cited: 10
Abdul Razak Monto, Li Yuan, Zhiyu Xiong, et al.
Food Chemistry (2024) Vol. 460, pp. 140588-140588
Closed Access | Times Cited: 10
Elucidating the formation of the uniform “glass-like” texture in dried-bonito during processing based on microstructure and protein properties
Jing Yu, Yuhan Wang, Gang Yu, et al.
Food Chemistry (2024) Vol. 457, pp. 139843-139843
Closed Access | Times Cited: 4
Jing Yu, Yuhan Wang, Gang Yu, et al.
Food Chemistry (2024) Vol. 457, pp. 139843-139843
Closed Access | Times Cited: 4
Effect of Low-Temperature Plasma Activated Water with Different Treatment Times on Myofibrillar Proteins of Thawed Pork
Manting Du, Fangge Hao, S.Q. Sun, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 970-970
Open Access
Manting Du, Fangge Hao, S.Q. Sun, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 970-970
Open Access
Non-Thermal Stabilization Strategies for Rice Bran: Mechanistic Insights, Technological Advances, and Implications for Industrial Applications
Lu Zhou, Jen-Fa Huang, Yutong Du, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1448-1448
Open Access
Lu Zhou, Jen-Fa Huang, Yutong Du, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1448-1448
Open Access
The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and Molecular interaction
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110561-110561
Closed Access | Times Cited: 2
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110561-110561
Closed Access | Times Cited: 2
Effect of microwave plasma processing on the structure, physicochemical properties and functional properties of rice bran protein
Chang Liu, Ning Wang, Lin Li, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110851-110851
Closed Access | Times Cited: 2
Chang Liu, Ning Wang, Lin Li, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110851-110851
Closed Access | Times Cited: 2
Recovery of protein-rich biomass from surimi rinsing wastewater by using a sustainable cold plasma treatment
Xin Wang, Mengzhe Li, Tong Shi, et al.
Food Chemistry X (2024) Vol. 24, pp. 101927-101927
Open Access | Times Cited: 1
Xin Wang, Mengzhe Li, Tong Shi, et al.
Food Chemistry X (2024) Vol. 24, pp. 101927-101927
Open Access | Times Cited: 1
The role of disulfide bonds in L-arginine ameliorating the quality of low-salt sturgeon surimi gels induced by microwave: Increasing the diameter and fractal dimension of network
Yuan Li, Chenya Lu, Tong Shi, et al.
Food Research International (2024) Vol. 201, pp. 115610-115610
Closed Access | Times Cited: 1
Yuan Li, Chenya Lu, Tong Shi, et al.
Food Research International (2024) Vol. 201, pp. 115610-115610
Closed Access | Times Cited: 1
Multivalent Metal Cation-Mediated Surimi-Curdlan Gel System: Dual Network Structure in a Visualization Perspective
Chang Zhang, Minxin Lu, Linyin Ma, et al.
(2024)
Closed Access
Chang Zhang, Minxin Lu, Linyin Ma, et al.
(2024)
Closed Access
Peanut de-oiling at room temperature by micro-aqueous hydration: Co-destabilization driven by oleosome coalescence and protein aggregation
Juncai Tu, Shenghai Liu, Weidong Bai, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 136366-136366
Closed Access
Juncai Tu, Shenghai Liu, Weidong Bai, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 136366-136366
Closed Access
Modulation of gel characteristics in surimi-curdlan gel system by different valence metal cations: Mechanical properties, ionic distribution and microstructure visualization
Chang Zhang, Minxin Lu, Lei Chen, et al.
International Journal of Biological Macromolecules (2024), pp. 138600-138600
Closed Access
Chang Zhang, Minxin Lu, Lei Chen, et al.
International Journal of Biological Macromolecules (2024), pp. 138600-138600
Closed Access
High-pressure homogenization transformed salmon protein filament into micelle structure: Improvement on the stability and swallowing rheology of dysphagia-oriented salmon emulsion gels
Shenghai Liu, Jinjin Li, Yuxin Qin, et al.
Food Chemistry (2024) Vol. 468, pp. 142460-142460
Closed Access
Shenghai Liu, Jinjin Li, Yuxin Qin, et al.
Food Chemistry (2024) Vol. 468, pp. 142460-142460
Closed Access
Enhancing the nutritional value and caliber of silver carp surimi by adding β-carotene: Insights into the gel characteristics, protein structure, and digestive properties
Mengzhe Li, Xin Wang, Tong Shi, et al.
Food Chemistry (2024) Vol. 468, pp. 142514-142514
Closed Access
Mengzhe Li, Xin Wang, Tong Shi, et al.
Food Chemistry (2024) Vol. 468, pp. 142514-142514
Closed Access
