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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:

Freezing-induced myofibrillar protein denaturation: Role of pH change and freezing rate
Mingtang Tan, Jingxin Ye, Jing Xie
LWT (2021) Vol. 152, pp. 112381-112381
Closed Access | Times Cited: 53

Showing 1-25 of 53 citing articles:

Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)
Chuhan Bian, Huijie Yu, Kun Yang, et al.
Food Chemistry X (2022) Vol. 15, pp. 100362-100362
Open Access | Times Cited: 71
Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 655-670
Closed Access | Times Cited: 56
Effect of magnetic nano−particles combined with multi−frequency ultrasound−assisted thawing on the quality and myofibrillar protein−related properties of salmon (Salmo salar)
Zhilong Xu, Xin Zhao, Weihao Yang, et al.
Food Chemistry (2024) Vol. 445, pp. 138701-138701
Closed Access | Times Cited: 18
Effect of cellobiose on the myofibrillar protein denaturation induced by pH changes during freeze-thaw cycles
Mingtang Tan, Zhaoyang Ding, Jun Mei, et al.
Food Chemistry (2021) Vol. 373, pp. 131511-131511
Closed Access | Times Cited: 76
Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review
Yuemei Zhang, Y.H.B. Kim, Eero Puolanne, et al.
Meat Science (2022) Vol. 190, pp. 108841-108841
Open Access | Times Cited: 65
Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage
Dan Wu, Yuan Cao, Tao Yin, et al.
Food Research International (2024) Vol. 187, pp. 114361-114361
Closed Access | Times Cited: 15
Effects of freezing and drying programs on IgY aggregation and activity during microwave freeze-drying: Protective effects and interactions of trehalose and mannitol
Zhe Wang, Wenchao Liu, Xu Duan, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129448-129448
Closed Access | Times Cited: 8
Impact of pretreatment sterilization techniques and ginger (Zingiber officinale roscoe) essential oil-based active packaging on the quality of crucian carp (Carassius auratus) during cold storage
Peng Shi, Jun Mei, Jing Xie
Journal of Stored Products Research (2025) Vol. 112, pp. 102598-102598
Closed Access | Times Cited: 1
Freezing-induced myofibrillar protein denaturation: Contributions of freeze-concentration and role of cellobiose
Mingtang Tan, Zhaoyang Ding, Jing Xie
Journal of Food Engineering (2022) Vol. 329, pp. 111076-111076
Closed Access | Times Cited: 28
Molecular characterization of spoilage microbiota in high CO2 refrigerated large yellow croaker (Larimichthys crocea) fillets using metagenomic and metabolomic approaches
Qi Yan, Meijie Guo, Bohan Chen, et al.
Food Bioscience (2023) Vol. 56, pp. 103227-103227
Closed Access | Times Cited: 17
The quality properties of frozen large yellow croaker fillets during temperature fluctuation cycles: improvement by cellobiose and carboxylated cellulose nanofibers
Mingtang Tan, Zhaoyang Ding, Dazhang Yang, et al.
International Journal of Biological Macromolecules (2021) Vol. 194, pp. 499-509
Closed Access | Times Cited: 36
Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY
Zhe Wang, Xu Duan, Guangyue Ren, et al.
Food Chemistry (2022) Vol. 404, pp. 134626-134626
Closed Access | Times Cited: 23
Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten
Wei Qi, Ge Zhang, Jun Mei, et al.
International Journal of Biological Macromolecules (2023) Vol. 240, pp. 124424-124424
Closed Access | Times Cited: 16
Effect and mechanism of DC magnetic field combined with calcium chloride on saltiness and flavor enhancement of low salt pork gel
Honghong Gong, Jingjiao Jang, Yushi Deng, et al.
Food Research International (2023) Vol. 173, pp. 113235-113235
Closed Access | Times Cited: 15
Effect of static magnetic field-assisted freezing at different temperatures on muscle quality of pacific white shrimp (Litopenaeus vannamei)
Qihang Wei, Qinxiu Sun, Xiuping Dong, et al.
Food Chemistry (2023) Vol. 438, pp. 138041-138041
Closed Access | Times Cited: 14
Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)
Yuelei Lei, Mingyan Ai, Sufang Lu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101027-101027
Open Access | Times Cited: 14
Study on the interactions between the screened polyphenols and Penaeus vannamei myosin after freezing treatment
Yanfang Lv, Qianqian Liang, Ying Li, et al.
International Journal of Biological Macromolecules (2022) Vol. 217, pp. 701-713
Closed Access | Times Cited: 20
Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives
Honghong Gong, Jiao Liu, Limin Wang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 13, pp. 4202-4218
Closed Access | Times Cited: 20
Purification and characterizations of a novel extracellular protease from Shewanella putrefaciens isolated from bigeye tuna
Zhengkai Yi, Jun Yan, Zhaoyang Ding, et al.
Food Bioscience (2023) Vol. 52, pp. 102384-102384
Closed Access | Times Cited: 11
Effect of temperature fluctuations on large yellow croaker fillets (Larimichthys crocea) in cold chain logistics: A microbiological and metabolomic analysis
Bohan Chen, Tiansheng Xu, Qi Yan, et al.
Journal of Food Engineering (2024) Vol. 386, pp. 112290-112290
Closed Access | Times Cited: 4
Effects of triple-frequency orthogonal ultrasound-assisted freezing on the quality properties of large yellow croaker (Larimichthys crocea)
Weihao Yang, Zhilong Xu, Jun Mei, et al.
LWT (2025), pp. 117429-117429
Open Access
Large deformation of food gels: Influencing factors, theories, models, and applications—A review
Bing Hu, Yulong Zhang, Lingyu Han, et al.
Food Research International (2025) Vol. 204, pp. 115933-115933
Closed Access
Cyclodextrin induces synergistic cryoprotection with carrageenan oligosaccharide against myofibrillar protein denaturation during fluctuated frozen storage
Yongxin Teng, Zhihan Ouyang, Tao Tao, et al.
International Journal of Biological Macromolecules (2025) Vol. 307, pp. 141830-141830
Closed Access
Improving freeze-thaw stability of black carp (Mylopharyngodon piceus) fillets by light salting combined with vacuum packaging:Emphasis on oxidative and structural properties
Panmao Zhai, Shiyu Huang, Mingyu Yin, et al.
Food Chemistry (2025) Vol. 479, pp. 143776-143776
Closed Access
Effects of grape seed proanthocyanidin on the conformation and functional properties of mutton myofibrillar protein under hydroxyl radical-induced oxidative stress
Dongsong Yang, Lingping Zhang, Shuang Gao, et al.
LWT (2025), pp. 117625-117625
Open Access
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