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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:

Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study
Shiwen Lin, Liang Xue, Jingming Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128569-128569
Closed Access | Times Cited: 15

Showing 15 citing articles:

Evaluating the effect of thermo-reversible and thermo-irreversible curdlan gels on the gelling properties and in vitro digestibility of myofibrillar protein gels under low-salt condition
Yining Xu, Liang Xue, Baohua Kong, et al.
Food Research International (2024) Vol. 181, pp. 114115-114115
Closed Access | Times Cited: 14
Recent advances in marine-derived protein/polysaccharide hydrogels: Classification, fabrication, characterization, mechanism and food applications
Jia‐Nan Yan, Zhujun Zhang, Bin Lai, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104637-104637
Closed Access | Times Cited: 9
Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: Perspective on the dynamic changes of protein structures and molecular interactions
Chuanai Cao, Jingming Zhang, Baohua Kong, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110205-110205
Closed Access | Times Cited: 8
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
Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation
Wenjing Yao, Zihan Zhao, Jingming Zhang, et al.
Meat Science (2024) Vol. 217, pp. 109595-109595
Closed Access | Times Cited: 6
Incorporation of transglutaminase potentially promoted the gelling properties and sensorial attributes of lysine-rich salt-reduced frankfurters
Jingming Zhang, Xin Li, Cheng Li, et al.
Food Research International (2025), pp. 115731-115731
Closed Access
Fabrication of resveratrol-loaded soy peptide nanogels with transglutaminase and in vitro gastrointestinal delivery and cholesterol-lowering effect
Mengxue Fang, Fei Ma, Yu Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110437-110437
Closed Access | Times Cited: 3
Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition
Shiwen Lin, Xin Li, Jingming Zhang, et al.
Meat Science (2024) Vol. 215, pp. 109554-109554
Closed Access | Times Cited: 2
Quantitative proteomics provides new insights into the mechanism underlying textural property improvement in frankfurters by ultrasound treatment combined with κ-carrageenan
Shiwen Lin, Zhigang Sun, Cheng Li, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110633-110633
Closed Access
Modification of gel properties of Meretrix meretrix (clam) with polysaccharides: physical characterization and interaction mechanism
Jia‐Cheng Liu, Lin‐Da Zhang, Yue Liu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 1613-1623
Closed Access
Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein
Chunlin Liu, Yanfang Zhou, Zhu He, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access
Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase transition
Sumeng Wei, Xin Li, Jingming Zhang, et al.
Meat Science (2024) Vol. 220, pp. 109703-109703
Closed Access
Ultrasound assisted ethanolic gelation of lentil protein to encapsulate β-carotene
Srujana Mekala, Zhengjie Liu, Érica Nascif Rufino Vieira, et al.
LWT (2024) Vol. 214, pp. 117053-117053
Open Access
Ultrasonic treatment of emulsion gels with different soy protein-hemp protein composite ratios: Changes in structural and physicochemical properties
Yulong An, Ruqi Guo, Yang Gao, et al.
International Journal of Biological Macromolecules (2024), pp. 138252-138252
Closed Access
Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation
Wenjing Yao, Xinning Huang, Cheng Li, et al.
Food Hydrocolloids (2024), pp. 110935-110935
Closed Access
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