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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.

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Showing 18 citing articles:

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
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
Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw cycles
Shengming Zhao, Mengran Hei, Yu Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131418-131418
Closed Access | Times Cited: 7
Uncovering quality changes of surimi-sol based products subjected to freeze–thaw process: The potential role of oxidative modification on salt-dissolved myofibrillar protein aggregation and gelling properties
Sunjie Yan, Zhiyin Du, Cikun Liu, et al.
Food Chemistry (2024) Vol. 451, pp. 139456-139456
Closed Access | Times Cited: 6
Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and emulsion stabilities
Yamei Wu, Huan Xiang, Shengjun Chen, et al.
LWT (2023) Vol. 189, pp. 115483-115483
Open Access | Times Cited: 15
Effect of κ‐carrageenan on the physicochemical and structural characteristics of ready‐to‐eat Antarctic Krill surimi gel
Jiawen Chen, Yadong Hu, Pei Gao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3711-3722
Closed Access | Times Cited: 5
Mechanism for improving coconut milk emulsions viscosity by modifying coconut protein structure and coconut milk properties with monosodium glutamate
Jiawu Wu, Yingjiao Tang, Wenxue Chen, et al.
International Journal of Biological Macromolecules (2023) Vol. 252, pp. 126139-126139
Closed Access | Times Cited: 11
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: protein structure and intermolecular interactions
Lishi Wang, Pei Gao, Qixing Jiang, et al.
Food Hydrocolloids (2025), pp. 111215-111215
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
Improvement of Myofibrillar Protein Gel Properties After Freezing–Thawing by Magnesium Ions and Sorbitol: Synergistic Effects of Ionic Bridges and Hydrogen Bonds
Jun Xiang, Xingqiang Lü, Chaofan Guo, et al.
Food and Bioprocess Technology (2025)
Closed Access
Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein
Fan Feng, Yantao Yin, Lei Zhou, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 5, pp. 2532-2540
Closed Access | Times Cited: 10
Gel properties of refrigerated silver carp surimi sol as affected by cold-induced sol-gel transition and shearing
Zhiyin Du, Sunjie Yan, Ruonan Feng, et al.
LWT (2023) Vol. 190, pp. 115579-115579
Open Access | Times Cited: 10
Seasonal variations in the channel catfish (Ictalurus punctatus): Nutritional composition, texture, and physicochemical properties of myofibrillar protein
Qixing Jiang, Han Chen, Pei Gao, et al.
Food Bioscience (2024) Vol. 59, pp. 104034-104034
Closed Access | Times Cited: 3
Multi-layered structure and physicochemical properties of reconstituted meat-based products from minced fish by physical extrusion: Impact of extrusion strength
FU Ya-ping, Yanshun Xu
Food Research International (2024) Vol. 190, pp. 114659-114659
Closed Access | Times Cited: 3
Oxidative behaviour, aggregation and structural properties of silver carp myofibrillar proteins with different molecular states subjected to freeze–thaw process
Sunjie Yan, Zhiyin Du, Ruonan Feng, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 2056-2067
Closed Access | Times Cited: 7
Gel properties of Nicandra physalodes (Linn.) gaertn. seeds polysaccharides with tea polyphenols and its application
Qiuyue Ma, Qian‐Da Xu, Nan Chen, et al.
Food Chemistry X (2024) Vol. 23, pp. 101707-101707
Open Access | Times Cited: 2
Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles
Ziaur Rahman, Tao Yin, Ramy M. Khoder, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103821-103821
Closed Access | Times Cited: 2
Impact of vacuum treatment on multi-layered structure and physicochemical properties of reconstituted fish steaks: specific effects of air distribution within meat-air systems
FU Ya-ping, Yanshun Xu
Journal of Food Engineering (2024), pp. 112451-112451
Closed Access
The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cycles
Qiaoli Zhao, Bin Zheng, Yuliang Gao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240088-9240088
Open Access
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