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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.

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Showing 19 citing articles:

Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel
Shiwen Lin, Liang Xue, Zihan Zhao, et al.
Food Research International (2024) Vol. 182, pp. 114177-114177
Closed Access | Times Cited: 10
Interaction-Induced Characterization of Animal-Based Protein-Polysaccharide Composite Hydrogels: A Review
Zahra Kazemi-Taskooh, Mehdi Varidi
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3572-3604
Closed Access | Times Cited: 7
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: 7
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: 19
Utilizing ultrasound combined with quinoa protein to improve the texture and rheological properties of Chinese style reduced-salt pork meatballs (lion’s head)
S.‐T. Jiang, Qian Li, Tao Wang, et al.
Ultrasonics Sonochemistry (2024) Vol. 109, pp. 106997-106997
Open Access | Times Cited: 5
Construction of gel network based on soybean dietary fiber-sturgeon myofibrillar protein: Mechanism of influence in modification treatment on gel structure and properties
Xiaoyu Gu, Yuxuan Mao, Kang Liu, et al.
Food Chemistry (2025) Vol. 474, pp. 143171-143171
Closed Access
Water-insoluble citrus fiber enhances the textural properties and water-holding capacity of thermally generated kappa-carrageenan gels via skeletal reinforcement
Xiaoyan Wu, Zheng Zhang, Zhijun Zhang, et al.
Food Hydrocolloids (2025), pp. 111263-111263
Closed Access
Prediction of Thermal Processing Effects on Gel Strength and Water Holding Capacity in Pork Batter Gels: An Integrated Approach Using Raman Spectroscopy and Chemometric Techniques
Huanhuan Li, Sheng Wei, Xorlali Nunekpeku, et al.
Food Control (2025), pp. 111298-111298
Closed Access
Production of protein-epigallocatechin gallate conjugates using free radicals induced by ultrasound and their gelation behavior
Chen Li, Yalu Zheng, Xiaohui Xiong, et al.
Food Chemistry (2024) Vol. 463, pp. 141300-141300
Closed Access | Times Cited: 4
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
Effect of ultrasound‐assisted L‐lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging
Shuangyi Xu, Xiuyun Guo, Chao Fu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4162-4177
Closed Access | Times Cited: 3
Effect of starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus
Yan‐Yu Hu, Xu Chen, Xixi Cai, et al.
Food Frontiers (2023) Vol. 4, Iss. 3, pp. 1482-1495
Open Access | Times Cited: 8
Effects of milling on texture and in vitro starch digestibility of oat rice
Meng Shen, Kai Huang, Xiao Guan, et al.
Food Chemistry X (2023) Vol. 19, pp. 100783-100783
Open Access | Times Cited: 7
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 | Times Cited: 1
Extraction technology determines the properties of bamboo shoots dietary fiber concentrate and its application in chicken mince gels: systematic analysis
Hailang Wang, Zheng-Ren ZHANG, Boxiao Wu, et al.
Food Hydrocolloids (2024), pp. 110776-110776
Closed Access | Times Cited: 1
Preparation and performance characterization of insoluble dietary fiber-alginate-pea protein ternary composite gels
Yue Chen, Xiaoli Cai, Liu Liu, et al.
Food Hydrocolloids (2024), pp. 110852-110852
Closed Access | Times Cited: 1
Research Progress in the Extraction, Structural Characteristics, Bioactivity, and Commercial Applications of Oat β-Glucan: A Review
Xiaolu Li, Yicheng Wu, Renjie Duan, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4160-4160
Open Access | Times Cited: 1
Effect of interaction between resveratrol and myofibrillar protein on the production of bound heterocyclic amines
Xiaoyue Yang, Dequan Zhang, Christophe Blecker, et al.
Food Bioscience (2024) Vol. 59, pp. 104166-104166
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
Ultrasound assisted ethanolic gelation of lentil protein to encapsulate β-carotene
Srujana Mekala, Zhengjie Liu, Érica Nascif Rufino Vieira, et al.
LWT (2024) Vol. 214, pp. 117053-117053
Open Access
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