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OpenAlex Citation Counts

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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:

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

Showing 20 citing articles:

Modifying pea protein by cold plasma for the development of functional vegan cheese
Bing-Fan Chuang, Sheng-Yi Chen, Jer‐An Lin, et al.
Food Bioscience (2025) Vol. 65, pp. 106017-106017
Closed Access | Times Cited: 1
Characteristics and stabilization of Pickering emulsions constructed using myosin from bighead carp (Aristichthys nobilis)
Jiafei Wang, Min Lin, Linfan Shi, et al.
Food Chemistry (2024) Vol. 456, pp. 140033-140033
Closed Access | Times Cited: 13
Tracking protein aggregation behavior and molecular interactions induced by conformational alterations in the formation of myofibrillar protein-Abelmoschus manihot gum mixed gels during heating process
Dongxue Yuan, Jingming Zhang, Zihan Zhao, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110481-110481
Closed Access | Times Cited: 7
Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion
Shenghua He, Yonghui Wang, Guanghui Li, et al.
Food Chemistry X (2025) Vol. 26, pp. 102221-102221
Open Access
Effects of polysaccharides on the solubilization of myofibrillar protein in aqueous solution: A comparative study
Jiale Chai, Xinglian Xu, Xue Zhao
Food Hydrocolloids (2025), pp. 111193-111193
Closed Access
Fibrinogen hydrolysate-carrageenan hydrogels filled with carboxymethyl chitosan-cinnamaldehyde: Insights of the interaction mechanism, structure, stability and antibacterial capacity
Renyuan Wang, Qiaoyan Wang, Jie An, et al.
Food Hydrocolloids (2025), pp. 111219-111219
Closed Access
Preliminary Assessment of Tara Gum as a Wall Material: Physicochemical, Structural, Thermal, and Rheological Analyses of Different Drying Methods
Elibet Moscoso-Moscoso, Carlos A. Ligarda-Samanez, David Choque-Quispe, et al.
Polymers (2024) Vol. 16, Iss. 6, pp. 838-838
Open Access | Times Cited: 4
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: 11
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
Improved gel properties of Nemipterus virgatus myofibrillar protein emulsion gel by Konjac glucomannan incorporation: Insight into the modification of protein conformation
Yiqiong Wu, Honglei Zhao, Yanan Lv, et al.
International Journal of Biological Macromolecules (2024), pp. 136833-136833
Closed Access | Times Cited: 3
Abelmoschus manihot gum improves the water retention capacity of low-salt myofibrillar protein gels: Perspective on aggregation behaviour and conformational changes during heating
Dongxue Yuan, Cheng Li, Jingming Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137483-137483
Closed Access | Times Cited: 2
Impact of pH and NaCl on the molecular conformation of myosin and myosin microgel and underlying mechanism: A comprehensive study using spectroscopy and molecular dynamics simulation
Shanshan Lu, Huibo Wang, Rui Kang, et al.
LWT (2023) Vol. 189, pp. 115517-115517
Open Access | Times Cited: 6
Instant controlled pressure drop (DIC) as an effective pretreatment to intensify drying efficiency and enhance quality attributes of heat pump dried scallop adductors
Xiaoning Cheng, Zhao Ya, Qilong Shi, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103701-103701
Closed Access | Times Cited: 1
In vitro gastrointestinal digestion and fecal fermentation of Pleurotus eryngii proteins extracted using different methods: insights for the utilization of edible mushroom-based proteins as novel nutritional and functional components
Xinyi Li, Qi Tao, Qiuhui Hu, et al.
Food & Function (2024) Vol. 15, Iss. 17, pp. 8865-8877
Closed Access | Times Cited: 1
Cryoprotective effect of magnetic field-assisted freezing in combination with curdlan on myofibrillar protein of Litopenaeus vannamei: oxidative aggregation, protein structure and thermal stability
Minxin Lu, C. Zhang, Linyin Ma, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110730-110730
Closed Access | Times Cited: 1
Effects of moderately oxidized lard on myofibrillar protein emulsion gels: Gel-forming properties, water distribution, and digestibility
Beibei Zheng, Rui Liu, Jinyang Chang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136944-136944
Closed 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
Improving the thermal stability of phytase using core-shell hydrogel beads
Eunhye Yang, Hongmin Dong, Waritsara Khongkomolsakul, et al.
Food Chemistry X (2023) Vol. 21, pp. 101082-101082
Open Access | Times Cited: 3
Effect of chitosan on thermal gelling properties of pork myofibrillar protein and its mechanism
Huiyun Zhang, Xinling Li, Ziye Zhang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 1546-1555
Closed Access
The Formation of Protein–Chitosan Complexes: Their Interaction, Applications, and Challenges
Yufeng Xie, Jiaqi Ding, Yue Li, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3572-3572
Open Access
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