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:
Effect of starch and peanut oil on physicochemical and gel properties of myofibrillar protein: Amylose content and addition form
Hongbo Mi, Nan‐Wei Su, Shangyun Liang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131699-131699
Closed Access | Times Cited: 8
Hongbo Mi, Nan‐Wei Su, Shangyun Liang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131699-131699
Closed Access | Times Cited: 8
Showing 8 citing articles:
Mechanism of brittleness deterioration of pork meatballs induced by freeze–thaw cycles based on ice crystals and molecular conformation
Zi Wan, Ren Wei, Mingyue Yang, et al.
Food Research International (2025) Vol. 202, pp. 115711-115711
Closed Access
Zi Wan, Ren Wei, Mingyue Yang, et al.
Food Research International (2025) Vol. 202, pp. 115711-115711
Closed Access
Effects of octenyl succinic anhydride (OSA) starches with different amylose content on freeze-thaw stability of myofibrillar protein emulsion gel: double enhancement of interfacial film and network structure
Yuxin Ding, Zhiwen Shen, Yujie Ding, et al.
Food Hydrocolloids (2025), pp. 111110-111110
Closed Access
Yuxin Ding, Zhiwen Shen, Yujie Ding, et al.
Food Hydrocolloids (2025), pp. 111110-111110
Closed Access
Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties
Nurul Shaeera Sulaiman, Hana Mohd Zaini, Md Jahurul Haque Akanda, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 5260-5272
Closed Access | Times Cited: 4
Nurul Shaeera Sulaiman, Hana Mohd Zaini, Md Jahurul Haque Akanda, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 5260-5272
Closed Access | Times Cited: 4
Suitability of early indica rice for the preparation of rice noodles by its starch properties analysis
Saadia Zainab, Xianqing Zhou, Yurong Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101921-101921
Open Access | Times Cited: 2
Saadia Zainab, Xianqing Zhou, Yurong Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101921-101921
Open Access | Times Cited: 2
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 | Times Cited: 2
Wenjing Yao, Xinning Huang, Cheng Li, et al.
Food Hydrocolloids (2024), pp. 110935-110935
Closed Access | Times Cited: 2
Effect of ultrasound combined with highland barley dietary fiber on gel properties of reduced‐salt chicken breast myofibrillar protein
S.‐T. Jiang, Qian Li, Tao Wang, et al.
Journal of Food Science (2024)
Closed Access
S.‐T. Jiang, Qian Li, Tao Wang, et al.
Journal of Food Science (2024)
Closed Access
Retrograded Resistant Starch Improves Emulsion Stability and Emulsion Gel Properties Stabilized by Myofibrillar Proteins Without Degrading In Vitro Protein Digestibility
Jinyu Chen, Fangyang Hu, Jiaqi Guo, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3739-3739
Open Access
Jinyu Chen, Fangyang Hu, Jiaqi Guo, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3739-3739
Open Access
Characteristics of OSA modified starch‐based Pickering emulsion and its application to myofibrillar protein gel
Mangang Wu, Yuyu Xu, Chen Gu, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Mangang Wu, Yuyu Xu, Chen Gu, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
