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:
Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein
Chuanai Cao, Liang Xue, Yining Xu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128659-128659
Closed Access | Times Cited: 22
Chuanai Cao, Liang Xue, Yining Xu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128659-128659
Closed Access | Times Cited: 22
Showing 22 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
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
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
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
Shiwen Lin, Liang Xue, Zihan Zhao, et al.
Food Research International (2024) Vol. 182, pp. 114177-114177
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
New insights on health benefits, interactions with food components and potential application of marine-derived sulfated polysaccharides: A review
Xiquan Li, Ao Shen, Miaorong Xiao, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139516-139516
Closed Access
Xiquan Li, Ao Shen, Miaorong Xiao, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139516-139516
Closed Access
The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review
Hanxiao Bao, Yuxi Wang, Yue Huang, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 55-55
Open Access
Hanxiao Bao, Yuxi Wang, Yue Huang, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 55-55
Open Access
Insights into the impact mechanism of tumbling-curing on the edible quality of beef salted ham through analysis of myofibrillar protein gel properties
Feng Yin, Xueyuan Bai, Wei Tian, et al.
Meat Science (2025), pp. 109761-109761
Closed Access
Feng Yin, Xueyuan Bai, Wei Tian, et al.
Meat Science (2025), pp. 109761-109761
Closed Access
Insight into the Effects of Hydrodynamic Cavitation at Different Ionic Strengths on Physicochemical and Gel Properties of Myofibrillar Protein from Tilapia (Oreochromis niloticus)
Kun Xie, Feng Yang, Xian’e Ren, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 851-851
Open Access | Times Cited: 3
Kun Xie, Feng Yang, Xian’e Ren, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 851-851
Open 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
Shiwen Lin, Xin Li, Jingming Zhang, et al.
Meat Science (2024) Vol. 215, pp. 109554-109554
Closed Access | Times Cited: 2
A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi
Yuting Tan, Peizi Sun, Xinyu Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110462-110462
Closed Access | Times Cited: 2
Yuting Tan, Peizi Sun, Xinyu Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110462-110462
Closed Access | Times Cited: 2
Insight into the effects of ultrasound-assisted intermittent tumbling on the gelation properties of myofibrillar proteins: Conformational modifications, intermolecular interactions, rheological properties and microstructure
Ruyu Zhang, Lei Zhou, Wangang Zhang
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107059-107059
Open Access | Times Cited: 1
Ruyu Zhang, Lei Zhou, Wangang Zhang
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107059-107059
Open Access | Times Cited: 1
Mechanism of CaCl2 modulation of the properties of acyl-modified ovalbumin–myofibrillar protein composite gel
Jiao Wu, Chan Li, Jing Yuan, et al.
Food Chemistry (2024) Vol. 466, pp. 142238-142238
Closed Access | Times Cited: 1
Jiao Wu, Chan Li, Jing Yuan, et al.
Food Chemistry (2024) Vol. 466, pp. 142238-142238
Closed Access | Times Cited: 1
3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability
Hanife Aydan Yatmaz
Food Biophysics (2024) Vol. 19, Iss. 3, pp. 503-516
Open Access
Hanife Aydan Yatmaz
Food Biophysics (2024) Vol. 19, Iss. 3, pp. 503-516
Open Access
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
Shiwen Lin, Zhigang Sun, Cheng Li, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110633-110633
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
Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregations
Xiangwei Zhu, Xiangyu Liu, Zhihan Ouyang, et al.
International Journal of Biological Macromolecules (2024), pp. 136722-136722
Closed Access
Xiangwei Zhu, Xiangyu Liu, Zhihan Ouyang, et al.
International Journal of Biological Macromolecules (2024), pp. 136722-136722
Closed Access
Interfacial and foaming properties of wheat aqueous phase protein: Effect of NaCl
Zhaoshi Chen, Ge Wang, Muyuan Zhao, et al.
Food Hydrocolloids (2024), pp. 110869-110869
Closed Access
Zhaoshi Chen, Ge Wang, Muyuan Zhao, et al.
Food Hydrocolloids (2024), pp. 110869-110869
Closed Access
A novel method for high-temperature microwave 3D printing of golden thread surimi: Combination of thermally reversible gelatin and κ-carrageenan
Yin Xiong, Zilong Zhao, Nana Zhang, et al.
Food Hydrocolloids (2024), pp. 110856-110856
Closed Access
Yin Xiong, Zilong Zhao, Nana Zhang, et al.
Food Hydrocolloids (2024), pp. 110856-110856
Closed Access
Physico-chemical and thermal degradation characteristics of marine red macroalgae for sustainable packaging applications
Tata Alfatah, Eka Marya Mistar, Dian Aswita, et al.
Bioresource Technology Reports (2024), pp. 102001-102001
Closed Access
Tata Alfatah, Eka Marya Mistar, Dian Aswita, et al.
Bioresource Technology Reports (2024), pp. 102001-102001
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
Wenjing Yao, Xinning Huang, Cheng Li, et al.
Food Hydrocolloids (2024), pp. 110935-110935
Closed Access
Impacts of kappa‐selenocarrageenan on the muscle quality of pork: Novel insights into myofibrillar protein and lipid oxidation
Yuan Yuan Wang, Zhemin Xiong, Qian Huang, et al.
Journal of Food Science (2024)
Closed Access
Yuan Yuan Wang, Zhemin Xiong, Qian Huang, et al.
Journal of Food Science (2024)
Closed Access
