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:
High-intensity ultrasound combined with glycation enhances the thermal stability and in vitro digestion behaviors of myofibrillar protein aqueous solution
Ge Han, Siqi Zhao, Qian Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126301-126301
Closed Access | Times Cited: 16
Ge Han, Siqi Zhao, Qian Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126301-126301
Closed Access | Times Cited: 16
Showing 16 citing articles:
Effects of ultrasonic treatment on the structure and functional characteristics of myofibrillar proteins from black soldier fly
Xiangxiang Ni, Chengcheng Chen, Ruixi Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 135057-135057
Closed Access | Times Cited: 28
Xiangxiang Ni, Chengcheng Chen, Ruixi Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 135057-135057
Closed Access | Times Cited: 28
Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel
Shiwen Lin, Liang Xue, Zihan Zhao, et al.
Food Research International (2024) Vol. 182, pp. 114177-114177
Closed Access | Times Cited: 7
Shiwen Lin, Liang Xue, Zihan Zhao, et al.
Food Research International (2024) Vol. 182, pp. 114177-114177
Closed Access | Times Cited: 7
Preventing thermal aggregation of ovalbumin through dielectric-barrier discharge plasma treatment and enhancing its emulsification properties
Zhiwei Liu, Panpan Tang, Yixuan Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131578-131578
Closed Access | Times Cited: 7
Zhiwei Liu, Panpan Tang, Yixuan Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131578-131578
Closed Access | Times Cited: 7
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: 6
Dongxue Yuan, Jingming Zhang, Zihan Zhao, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110481-110481
Closed Access | Times Cited: 6
Transglutaminase-mediated glycation and crosslinking of β-lactoglobulin: Effect of amino-saccharides on rheological, thermal, and gelling properties
Jialong Shen, Yubin Bai, Gaiming Zhao, et al.
Food Chemistry (2025), pp. 143028-143028
Closed Access
Jialong Shen, Yubin Bai, Gaiming Zhao, et al.
Food Chemistry (2025), pp. 143028-143028
Closed Access
Maillard conjugates of whey protein isolate and gum Arabic: Enhanced functional properties and unique gut microbiota regulation
Xuhui Kan, Kaixin Zhang, Xia Fan, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109911-109911
Closed Access | Times Cited: 5
Xuhui Kan, Kaixin Zhang, Xia Fan, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109911-109911
Closed Access | Times Cited: 5
An unfolding/aggregation kinetic instructed rational design towards improving graft degree of glycation for myofibrillar protein
Jiale Chai, Xue Zhao, Yujuan Xu, et al.
Food Chemistry (2024) Vol. 446, pp. 138876-138876
Closed Access | Times Cited: 4
Jiale Chai, Xue Zhao, Yujuan Xu, et al.
Food Chemistry (2024) Vol. 446, pp. 138876-138876
Closed Access | Times Cited: 4
Effects of ultrasound treatment on the structure, function properties and in vitro digestion of Sipunculus nudus protein
Yaping Dai, Xuli Lu, Ruyi Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134422-134422
Closed Access | Times Cited: 3
Yaping Dai, Xuli Lu, Ruyi Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134422-134422
Closed Access | Times Cited: 3
Effect of sodium alginate and egg white protein combinations on the functional properties and structures of chicken myofibrillar protein
Yi Huan, Jieqiong Yao, Yifeng Chen, et al.
Food Research International (2024) Vol. 196, pp. 115071-115071
Closed Access | Times Cited: 2
Yi Huan, Jieqiong Yao, Yifeng Chen, et al.
Food Research International (2024) Vol. 196, pp. 115071-115071
Closed Access | Times Cited: 2
Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein
Junguang Li, Chenhao Sun, Xiaonan Yue, et al.
Food Chemistry X (2024) Vol. 25, pp. 102144-102144
Open Access | Times Cited: 1
Junguang Li, Chenhao Sun, Xiaonan Yue, et al.
Food Chemistry X (2024) Vol. 25, pp. 102144-102144
Open Access | Times Cited: 1
l-arginine and l-lysine supplementation to NaCl tenderizes porcine meat by promoting myosin extraction and actomyosin dissociation
Xiaokang Fan, Xun Gao, Cunliu Zhou
Food Chemistry (2024) Vol. 446, pp. 138809-138809
Closed Access
Xiaokang Fan, Xun Gao, Cunliu Zhou
Food Chemistry (2024) Vol. 446, pp. 138809-138809
Closed Access
Effects of Different Types of Starch on Physicochemical Properties and Microstructure of Beef during Cold Storage
Shulin Zhang, Lina Wang, Qiuyu Wang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2767-2767
Open Access
Shulin Zhang, Lina Wang, Qiuyu Wang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2767-2767
Open Access
Cyclic Continuous Glycation Enhanced Dispersibility of Myofibrillar Protein: Reaction Efficiency and Sites Modification
Jiale Chai, Xue Zhao, Weiyi Zhang, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Jiale Chai, Xue Zhao, Weiyi Zhang, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Proteomic analysis revealing mechanisms of κ-carrageenan modulating the gelling properties of heat-induced microbial transglutaminase cross-linked myofibrillar protein gels
Yangyang Feng, Zhigang Sun, Jingming Zhang, et al.
Food Hydrocolloids (2024), pp. 110693-110693
Closed Access
Yangyang Feng, Zhigang Sun, Jingming Zhang, et al.
Food Hydrocolloids (2024), pp. 110693-110693
Closed Access
Dual modification of the aggregation behavior and in vitro digestion of oxidized pine kernel protein via a combination of homogenization and succinylation
Jiarong Wang, Xin Zhang, Xuemei Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136365-136365
Closed Access
Jiarong Wang, Xin Zhang, Xuemei Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136365-136365
Closed Access
Saltiness perception enhancement of myofibrillar protein gel via microwave treatment: Microwave promotes protein aggregation
Na Luo, Jun Xiang, Bimal Chitrakar, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103912-103912
Closed Access
Na Luo, Jun Xiang, Bimal Chitrakar, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103912-103912
Closed Access
