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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:

Improvement of gelation properties of Penaeus vannamei surimi by magnetic field-assisted freezing in combination with curdlan
Minxin Lu, Chang Zhang, Boyu Chen, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128323-128323
Closed Access | Times Cited: 17

Showing 17 citing articles:

Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
Ruizhi Yang, Nasra Seif Juma, Yadong Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access
Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi
Yanxin Lin, Lingzhi Zhang, Wanting Tang, et al.
Food Chemistry X (2025), pp. 102250-102250
Open Access
Protective effect of L-lysine on silver carp surimi during freezing storage: gel quality improvement and physicochemical properties
Lingxia Su, Mengting Qiu, Qing Jiang, et al.
LWT (2025), pp. 117459-117459
Open Access
Ovalbumin/sodium alginate Pickering emulsion: Structural characteristics and its contribution to enhancing the gel properties of Hairtail (Trichiurus haumela) surimi
Zhufen Wang, Siqi Liu, Wenge Yang, et al.
Food Chemistry (2024) Vol. 461, pp. 140893-140893
Closed Access | Times Cited: 5
Effect of κ‐carrageenan on the physicochemical and structural characteristics of ready‐to‐eat Antarctic Krill surimi gel
Jiawen Chen, Yadong Hu, Pei Gao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3711-3722
Closed Access | Times Cited: 4
Preparation and drug release performance of different gelation type polysaccharide/β-lactoglobulin fiber composite gels
Nan Yang, Minhui Huang, Chao Gao, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132003-132003
Closed Access | Times Cited: 3
Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing
Donglei Luan, Chong Wang, Shu Li, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 97, pp. 103841-103841
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
The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze–Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative
Zhiming Meng, Ying Liu, Yueyang Xi, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 522-522
Open Access
Effects of Frying, Freezing, Boiling, and Thawing Processes on Proximate, PH and Energy Values of Fresh (Oncorhynchus mykiss)
Ali Aberoumand, Kausar Abiyavi, Fatemeh Fardaei, et al.
Natural Product Communications (2024) Vol. 19, Iss. 5
Open Access
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
Extraction technology determines the properties of bamboo shoots dietary fiber concentrate and its application in chicken mince gels: systematic analysis
Hailang Wang, Zheng-Ren ZHANG, Boxiao Wu, et al.
Food Hydrocolloids (2024), pp. 110776-110776
Closed Access
Enhancing the quality attributes of porcine myofibrillar proteins through low-frequency alternating magnetic field-assisted freezing
Mingming Zhu, Wang Liu, Mingzhe Li, et al.
International Journal of Biological Macromolecules (2024), pp. 137918-137918
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
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
The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cycles
Qiaoli Zhao, Bin Zheng, Yuliang Gao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240088-9240088
Open Access
Innovative Electromagnetic Wave Assisted Freezing (EWAF) for Improving Frozen Food Quality: Principles, Influencing Factors, Modelling, Applications, and Prospects
Yi-Lin Wang, Yue Ren, Yuxin Zhang, et al.
Trends in Food Science & Technology (2024), pp. 104813-104813
Closed Access
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