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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:

Oxidative stability and gelation properties of myofibrillar protein from chicken breast after post-mortem frozen storage as influenced by phenolic compound-pterostilbene
Yingjie Wang, Mengru Liu, Xin Zhou, et al.
International Journal of Biological Macromolecules (2022) Vol. 221, pp. 1271-1281
Closed Access | Times Cited: 25

Showing 25 citing articles:

Structural characterization of complex tannins from Euryale ferox fruit peels and their inhibitory mechanisms against tyrosinase activity and melanogenesis
Lang Wu, Wei Song, Yu Jiang, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 139909-139909
Closed Access | Times Cited: 3
Study of four polyphenol-Coregonus peled (C. peled) myofibrillar protein interactions on protein structure and gel properties
Xin Guo, Yabo Wei, Pingping Liu, et al.
Food Chemistry X (2023) Vol. 21, pp. 101063-101063
Open Access | Times Cited: 29
Dietary pterostilbene exerts potential protective effects by regulating lipid metabolism and enhancing antioxidant capacity on liver in broilers
Licong Zhang, Jingyang Zhang, Haoran Zang, et al.
Journal of Animal Physiology and Animal Nutrition (2024) Vol. 108, Iss. 4, pp. 921-933
Closed Access | Times Cited: 14
Inhibition of the interactions of myofibrillar proteins with gallic acid by β-cyclodextrin-metal-organic frameworks improves gel quality under oxidative stress
Jinyu Chen, Beibei Jia, Siyang Wang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110065-110065
Closed Access | Times Cited: 12
Egg White Protein–Proanthocyanin Complexes Stabilized Emulsions: Investigation of Physical Stability, Digestion Kinetics, and Free Fatty Acid Release Dynamics
Ting Zhang, Shanglin Li, Meng Yang, et al.
Molecules (2024) Vol. 29, Iss. 3, pp. 743-743
Open Access | Times Cited: 8
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
Gelation behavior and mechanism of low methoxyl pectin in the presence of erythritol and sucrose: The role of co-solutes
Chunlin Wu, Jin‐song Liao, Jinmei Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132261-132261
Closed Access | Times Cited: 7
Effect of ultrasound combined with psyllium husk powder on the structure and gel properties of goose myofibrillar protein
J. A. Bi, Yangying Sun, Daodong Pan, et al.
Process Biochemistry (2023) Vol. 136, pp. 202-211
Closed Access | Times Cited: 13
Dietary inulin supplementation improves the physicochemical and gel properties of duck myofibrillar protein: Insights into the effect of muscle fiber types
Hailei Sun, Yimin Zhang, Jingxin Sun
Food Hydrocolloids (2023) Vol. 150, pp. 109722-109722
Closed Access | Times Cited: 13
Whey protein nanoparticles: Enhancing solubility, environmental resistance, and bio-accessibility of pterostilbene
Xiuping Liang, David Julian McClements, Zhengyu Jin, et al.
Food Bioscience (2024) Vol. 60, pp. 104290-104290
Closed Access | Times Cited: 5
Improvement of Gel Properties of Grape Seed Proanthocyanidin-Modified Oxidized Mutton Myofibrillar Protein by Sesbania Gum
Dongsong Yang, Lingping Zhang, Yulong Luo, et al.
LWT (2025) Vol. 216, pp. 117364-117364
Open Access
Effects of ammonia stress and ascorbic acid mitigation on the quality of muscle, surimi and gel on silver carp: insight from protein, water distribution and microstructure
Yiwen Wu, Huang Jian, Xiangyue Song, et al.
LWT (2025), pp. 117389-117389
Open Access
Investigation of changes in the in vitro digestive properties of mirror carp (Cyprinus carpio L.) during postmortem storage based on protein degradation and oxidation
Haijing Li, Xiufang Xia, Meili Shao
Food Chemistry (2025) Vol. 476, pp. 143451-143451
Closed Access
Insight into the aged braised broth on braised chicken: Antioxidant activity, physicochemical properties, and flavor characteristics
Yuan Wang, Jun Qi, Kexin Li, et al.
Food Chemistry (2025) Vol. 476, pp. 143445-143445
Closed Access
Effects of grape seed proanthocyanidin on the conformation and functional properties of mutton myofibrillar protein under hydroxyl radical-induced oxidative stress
Dongsong Yang, Lingping Zhang, Shuang Gao, et al.
LWT (2025), pp. 117625-117625
Open Access
Quinoa protein Pickering emulsion improves the freeze-thaw stability of myofibrillar protein gel: Maintaining protein composition, structure, conformation and digestibility and slowing down protein oxidation
Xiao Feng, Kaiyue Cen, Xi Yu, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126682-126682
Closed Access | Times Cited: 9
Structural and gel property changes in chicken myofibrillar protein induced by argon cold plasma-activated water: With a molecular docking perspective
Junqi Li, Wei Rao, Yangying Sun, et al.
Food Research International (2024) Vol. 197, pp. 115271-115271
Closed Access | Times Cited: 3
Effect of theaflavins on the quality of large yellow croaker (Larimichthys crocea) during refrigerated storage
Junlong Mao, Jing‐jing Fu, Xue‐er Qi, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 12, pp. 6033-6043
Closed Access | Times Cited: 5
Pterostilbene alleviates abdominal aortic aneurysm via inhibiting macrophage pyroptosis by activating the miR-146a-5p/TRAF6 axis
Huoying Cai, Lin Huang, Mingshan Wang, et al.
Food & Function (2023) Vol. 15, Iss. 1, pp. 139-157
Closed Access | Times Cited: 5
Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi
Yunying Li, Lingru Kong, Xiaotong Zhang, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4464-4464
Open Access | Times Cited: 5
Dietary supplementation with quercetin: an ideal approach for improving meat quality and oxidative stability of broiler chickens
Chuangye Deng, Huiyu Zou, Yanyang Wu, et al.
Poultry Science (2024) Vol. 103, Iss. 8, pp. 103789-103789
Open Access | Times Cited: 1
The mechanism of peanut shell flavonoids inhibiting the oxidation of myofibrillar protein: An elucidation of the antioxidative preservation action of peanut shell flavonoids on chilled pork
Cong Wang, Li Zhang, Ling Han, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137900-137900
Closed Access | Times Cited: 1
Mechanism of CaCl2 modulation of the properties of acyl-modified ovalbumin–myofibrillar protein composite gel
Jiao Wu, Chan Li, Jing Yuan, et al.
Food Chemistry (2024) Vol. 466, pp. 142238-142238
Closed Access | Times Cited: 1
Brittleness mechanism of pork meatballs revealed from molecular structure to macroscopic performance
Jiayi Li, Shuchang Li, Nan Xiao, et al.
Food Bioengineering (2023) Vol. 2, Iss. 2, pp. 151-163
Open Access | Times Cited: 3
Whey Protein Nanoparticles: Enhancing Solubility, Environmental Resistance, and Bio-Accessibility of Pterostilbene
Xiuping Liang, David Julian McClements, Zhengyu Jin, et al.
(2024)
Closed Access
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