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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:

Ultrasound combined with carrageenan and curdlan addition improved the gelation properties of low-salt chicken meat paste
Xue Zhao, Chang Zhou, Xinglian Xu, et al.
LWT (2022) Vol. 172, pp. 114230-114230
Open 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
Ultrasonic treatment combined with curdlan improves the gelation properties of low-salt Nemipterus virgatus surimi
Chang Zhang, Minxin Lu, Chao Ai, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125899-125899
Closed Access | Times Cited: 29
Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives
Amirhossein Abedini, Sara Sohrabvandi, Parisa Sadighara, et al.
Advances in Colloid and Interface Science (2024) Vol. 328, pp. 103181-103181
Closed Access | Times Cited: 8
Improvement of gelation properties of Penaeus vannamei surimi by magnetic field-assisted freezing in combination with curdlan
Minxin Lu, Chang Zhang, Boyu Chen, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128323-128323
Closed Access | Times Cited: 17
Recent strategies for improving the quality of meat products
Seonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, et al.
Journal of Animal Science and Technology (2023) Vol. 65, Iss. 5, pp. 895-911
Open Access | Times Cited: 16
Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study
Shiwen Lin, Liang Xue, Jingming Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128569-128569
Closed Access | Times Cited: 15
Progress of Carrageenan‐Based Films and Coatings for Food Packaging Applications
Xiuchao Wang, Chuanyan Guo, Hongge Guo
Packaging Technology and Science (2024) Vol. 37, Iss. 6, pp. 533-550
Closed Access | Times Cited: 4
Salt Reduction in Food Products: A Systematic Review of Clean-Label Ingredients and Non-Thermal Technologies
Abdul Waheed Khan, Ume Roobab, Zhaomei Wang, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104695-104695
Closed Access | Times Cited: 4
Gel strength prediction in ultrasonicated chicken mince: Fusing Near-infrared and Raman spectroscopy coupled with deep learning LSTM algorithm
Xorlali Nunekpeku, Wei Zhang, Jiayu Gao, et al.
Food Control (2024), pp. 110916-110916
Closed Access | Times Cited: 4
Design of colloid structure to realize gel salt reduction: a review
Wenmeng Liu, David Julian McClements, Zhengyu Jin, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-14
Closed Access | Times Cited: 3
Thermal aggregation behavior of silver carp myofibrillar protein at low salt content: Effect of oat β-glucan combined with ultrasound-assisted heating
Honglei Zhao, Xueli He, Yanan Lv, et al.
Food Chemistry (2024) Vol. 455, pp. 139903-139903
Closed Access | Times Cited: 3
Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi
Xueli He, Honglei Zhao, Yongxia Xu, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106406-106406
Open Access | Times Cited: 10
Gel Properties and Protein Structures of Minced Pork Prepared with κ-Carrageenan and Non-Meat Proteins
Yang Ye, Fei Chen, Meimei Shi, et al.
Gels (2024) Vol. 10, Iss. 5, pp. 305-305
Open Access | Times Cited: 2
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
Preparation of carrageenan/konjac glucomannan/graphene oxide nanocomposite films with high mechanical and antistatic properties for food packaging
Yu Jin, Zhenbang Lu
Polymer Bulletin (2023) Vol. 81, Iss. 2, pp. 1373-1388
Closed Access | Times Cited: 7
Mechanism on the Synergistic Gelation of the Myofibrillar Protein Composite Gel Enhanced by “Clean-Label” Skin Functional Protein Powders
Hai Chen, Ju Zhang, Hongjie Dai, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 44, pp. 16777-16786
Closed Access | Times Cited: 5
Quantitative prediction of minced chicken gel strength under ultrasonic treatment by NIR spectroscopy coupled with nonlinear chemometric tools evaluated using APaRPs
Huanhuan Li, Xorlali Nunekpeku, Wei Zhang, et al.
Food Chemistry (2024) Vol. 463, pp. 141373-141373
Closed Access | Times Cited: 1
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
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
Inactivation of Pichia membranaefaciens in Soybean Paste by Dual-Frequency and Moderate Thermosonication
Jingya Qian, Shubei Chen, Shuhao Huo, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3600-3600
Open Access
Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus)
Jun Liu, Chenying Xie, Wujun Ma, et al.
Ultrasonics Sonochemistry (2024) Vol. 113, pp. 107214-107214
Open Access
Determination of carrageenan and konjac gum in livestock meat and meat products by ultra performance liquid chromatography–tandem mass spectrometry
Rui Jiang, Wentao Zhao, Yingying Li, et al.
Biotechnology and Genetic Engineering Reviews (2023) Vol. 40, Iss. 2, pp. 1069-1081
Closed Access
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