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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:

Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive characteristics
Xiangzhou Yi, Zhisheng Pei, Guanghua Xia, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126731-126731
Closed Access | Times Cited: 18

Showing 18 citing articles:

Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance
Yadong Zhao, Kun Wei, Junliang Chen, et al.
LWT (2024) Vol. 198, pp. 116045-116045
Open Access | Times Cited: 18
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: 6
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
Ruping Yang, Nasra Seif Juma, Yadong Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access
The role of fat content in coconut milk: Stability and digestive properties
Yang Chen, Zihan Zhang, Yile Chen, et al.
Food Chemistry (2024) Vol. 446, pp. 138900-138900
Closed Access | Times Cited: 5
Interaction mechanism and binding mode between different polyphenols and gellan gum
Shiqi Xu, Hanxiong Liu, Jia‐Nan Yan, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110014-110014
Closed Access | Times Cited: 5
Carboxymethyl Chitosan-Assisted Formation of Stable Soy Protein Isolate Emulsions and Their Impact on the Properties of Squid (Dosidicus gigas) Surimi Gel
Siqi Liu, Zhufen Wang, Wenge Yang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110528-110528
Closed Access | Times Cited: 4
Gel properties and in vitro digestion of sea bass (Lateolabrax japonicus) myofibrillar protein – Lipid composite gels: Focus on lipid type and content
Meijuan Lan, Lin Li, Tongshuai Li, et al.
LWT (2023) Vol. 191, pp. 115561-115561
Open Access | Times Cited: 10
Insight into the effects of chitosan on the gelling properties of tilapia surimi gel under microwave heating treatment
Yuandong Lin, Xiongjie Shi, Chenyue Zhou, et al.
Food Bioscience (2024) Vol. 58, pp. 103619-103619
Closed Access | Times Cited: 2
Effect of γ‐oryzanol/β‐sitosterol‐based oleogels on the physicochemical and gel properties of Nemipterus virgatus myofibrillar protein
Hongbo Mi, Yingci Yang, Shumin Yi, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 8120-8129
Closed Access | Times Cited: 2
Development and characterization of defatted coconut flour based oleogels: A fat substitute for application in oil-fortified surimi
Xia Gao, Zhisheng Pei, Xiangzhou Yi, et al.
Food Chemistry X (2024) Vol. 23, pp. 101635-101635
Open Access | Times Cited: 1
Comparison of the effect of vegetable oil and oleogels with different unsaturation on gel properties of Nemipterus virgatus surimi
Hongbo Mi, Miaomiao Tan, Jianrong Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141259-141259
Closed Access | Times Cited: 1
Role of protein-lipid interactions for food and food-based applications
Umamaheshweri Aruchunan, Christiani Jeyakumar Henry, Shaun Yong Jie Sim
Food Hydrocolloids (2024) Vol. 160, pp. 110715-110715
Open 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
Effect of interaction between resveratrol and myofibrillar protein on the production of bound heterocyclic amines
Xiaoyue Yang, Dequan Zhang, Christophe Blecker, et al.
Food Bioscience (2024) Vol. 59, pp. 104166-104166
Closed Access
Development and Characterization of Defatted Coconut Flour Based Oleogels: A Fat Substitute for Application in Oil-Fortified Surimi
Xia Gao, Zhisheng Pei, Xiangzhou Yi, et al.
(2024)
Closed Access
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
Impacts of zein-fucoidan nanoparticles with and without curcumin on gel properties of golden threadfin bream (Nemipterus virgatus) surimi
Shaoxuan Yu, Geyu Pang, Shiyang Li, et al.
Food Chemistry (2024) Vol. 468, pp. 142415-142415
Closed Access
Physicochemical, Functional, Molecular, and Surface properties of Bean Proteins grown in the High-Altitude Northern Himalayas
Debojit Baidya Choudhury, Khalid Gul, Rachna Sehrawat
Food Hydrocolloids (2024) Vol. 162, pp. 110957-110957
Closed Access
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