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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:

Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi
Zhiyu Xiong, Xin Wang, Mengzhe Li, et al.
Journal of Food Engineering (2023) Vol. 355, pp. 111581-111581
Closed Access | Times Cited: 17

Showing 17 citing articles:

The Effect of Ultrasound Treatment on the Structural and Functional Properties of Tenebrio molitor Myofibrillar Protein
Xiu Wang, Xiangxiang Ni, Chaoyi Duan, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2817-2817
Open Access | Times Cited: 17
Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods
Hanwei Zhang, Shanbai Xiong, Xiaoyue Yu, et al.
Trends in Food Science & Technology (2023) Vol. 142, pp. 104212-104212
Closed Access | Times Cited: 22
Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel
Li Yuan, Xiaomo Guo, Zhiyu Xiong, et al.
Food Chemistry X (2024) Vol. 22, pp. 101451-101451
Open Access | Times Cited: 9
Enhancing freeze-thaw stability and flavor in surimi products: Impact of virgin coconut oil and fish oil incorporation
Zhiwen Shen, Mingli Tian, Faxiang Wang, et al.
Food Bioscience (2023) Vol. 57, pp. 103515-103515
Closed Access | Times Cited: 17
Structural and aggregation changes of silver carp myosin induced with alcohols: Effects of ethanol, 1,2-propanediol, and glycerol
Zhiyu Xiong, Jiaxin Liu, Ying Tian, et al.
Food Chemistry (2024) Vol. 452, pp. 139542-139542
Closed Access | Times Cited: 6
Preparation and Mechanistic Exploration of Fermented Shrimp Surimi Gel Utilizing Enterococcus lactis S-15
Li Yuan, Lanjing Sun, Zhiyu Xiong, et al.
Food Chemistry X (2024) Vol. 22, pp. 101314-101314
Open Access | Times Cited: 5
Physicochemical properties and gel quality monitoring of surimi during thermal processing using hyperspectral imaging combined with deep learning
Yu Xia, Xiong Xiao, Selorm Yao‐Say Solomon Adade, et al.
Food Control (2025), pp. 111258-111258
Closed Access
Evaluation of the texture characteristics and taste of shrimp surimi with partial replacement of NaCl by non‑sodium metal salts
Xixin Qian, Songyi Lin, Tingjia Chen, et al.
Food Chemistry (2024) Vol. 459, pp. 140403-140403
Closed Access | Times Cited: 4
Analysis of NADES and its water tailoring effects constructed from inulin and L-proline based on structure, physicochemical and antifreeze properties
Kairong Wu, Han Zhang, Xinjiang Lou, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134049-134049
Closed Access | Times Cited: 4
Quality and flavor development of solid-state fermented surimi with Actinomucor elegans: A perspective on the impacts of carbon and nitrogen sources
Yicheng Ding, Wenjia He, Wangli Dai, et al.
Food Chemistry (2024) Vol. 447, pp. 139053-139053
Closed Access | Times Cited: 3
Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition
Zongyuan Han, K.-J. Cheng, Yanmo Pan, et al.
Food Chemistry (2024) Vol. 458, pp. 140188-140188
Closed Access | Times Cited: 3
Effect of glycerol on gelation and microrheological properties of giant squid surimi (Dosidicus gigas) under heat treatment
Fuge Niu, Huabin Liao, Yi Gao, et al.
Journal of Food Engineering (2024), pp. 112383-112383
Closed Access | Times Cited: 2
Effect of denaturation rate of sliver carp myosin induced by alcohols on its thermal aggregation behavior and gel properties
Zhiyu Xiong, X. Wang, Ying Tian, et al.
International Journal of Biological Macromolecules (2024) Vol. 284, pp. 138217-138217
Closed Access | Times Cited: 2
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
Effectiveness of textured vegetable protein incorporation for partial fish meat substitution in fish cakes
Jung-Min Oh, Min Kyung Park, Bo Ram Kim, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7080-7091
Open Access
Effects of sturgeon oil and reheating methods on the qualities of sturgeon surimi gels
Yuanxiu Liu, Xiaomo Guo, Tong Shi, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240094-9240094
Closed Access
Enhancing Gel Network Structure and Flavor of Low-Salt Surimi via Microwave Heating-Assisted L-Lysine Treatment
Xin Chen, Xingwei Wang, Chaofan Guo, et al.
Food and Bioprocess Technology (2024)
Closed Access
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