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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:

Effect of citrus fiber on the phosphate-mediated gel properties of myofibrillar protein and partial replacement of phosphate
Qianrong Wu, Mingwu Zang, Bing Zhao, et al.
LWT (2022) Vol. 173, pp. 114274-114274
Open Access | Times Cited: 11

Showing 11 citing articles:

Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan
Yangyang Feng, Xue Liang, Zihan Zhao, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109964-109964
Closed Access | Times Cited: 9
Influence of seaweed dietary fibre as a potential alternative to phosphates on the quality profiles and flavour attributes of frankfurters
Dongxue Yuan, Xue Liang, Baohua Kong, et al.
Meat Science (2024) Vol. 213, pp. 109511-109511
Closed Access | Times Cited: 6
Modulation of sodium distribution and digestion properties in low salt myofibrillar protein gel incorporating γ-polyglutamic acid and transglutaminase: Conformation and microstructure
Yongfang Gao, Di Zhuang, Jiarui Ye, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110007-110007
Closed Access | Times Cited: 5
Recent insights into bonding technologies in restructured meat production: A review
Z. L. Ren, Zhijie Li, Zhonghai Hu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101712-101712
Open Access | Times Cited: 5
Effect of ultrasound combined with psyllium husk powder on the structure and gel properties of goose myofibrillar protein
J. A. Bi, Yangying Sun, Daodong Pan, et al.
Process Biochemistry (2023) Vol. 136, pp. 202-211
Closed Access | Times Cited: 11
Insights into the impact of complex phosphates on acid-induced milk fan gel properties: Texture, rheological, microstructure, and molecular forces
Guangqiang Wei, Jifang Tao, Xiaoping Fu, et al.
Journal of Dairy Science (2024) Vol. 107, Iss. 11, pp. 9054-9073
Open Access | Times Cited: 1
Use of basic amino acids to improve gel properties of PSE‐like chicken meat proteins isolated via ultrasound‐assisted alkaline extraction
Ke Li, L.H. Wang, Hui‐Jian Gao, et al.
Journal of Food Science (2023) Vol. 88, Iss. 12, pp. 5136-5148
Closed Access | Times Cited: 5
Exploring the gelation potentials of chicken heart batter: From by-product to product
Mingxia Li, Langye Jiang, Zonglin Guo, et al.
Food Chemistry (2024) Vol. 468, pp. 142316-142316
Closed Access | Times Cited: 1
Soy Protein Isolate Gel Subjected to Freezing Treatment: Influence of Methylcellulose and Sodium Hexametaphosphate on Gel Stability, Texture and Structure
Xiaoyu Xia, Binyang Zhang, Yuyang Huang, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2117-2117
Open Access
Effects of Different Types of Starch on Physicochemical Properties and Microstructure of Beef during Cold Storage
Shulin Zhang, Lina Wang, Qiuyu Wang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2767-2767
Open Access
Effect of citrus fiber on physicochemical quality of Frankfurter sausages: a study on lipid oxidation and protein gel characteristics
Xinyue Diao, Jiaying Zhu, Linjing Huang, et al.
LWT (2024), pp. 116778-116778
Open Access
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