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 soy protein isolate, egg white protein and whey protein isolate on the flavor characteristics of silver carp (Hypophthalmichthys molitrix) surimi
Yudong Wang, Yan Hao, Zhuang Yang, et al.
LWT (2023) Vol. 186, pp. 115237-115237
Open Access | Times Cited: 13
Yudong Wang, Yan Hao, Zhuang Yang, et al.
LWT (2023) Vol. 186, pp. 115237-115237
Open Access | Times Cited: 13
Showing 13 citing articles:
Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review
Hao Zhu, Qingchun Zhang, Yicheng Ding, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104560-104560
Closed Access | Times Cited: 6
Hao Zhu, Qingchun Zhang, Yicheng Ding, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104560-104560
Closed Access | Times Cited: 6
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
Ruizhi Yang, Nasra Seif Juma, Yadong Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access
Ruizhi Yang, Nasra Seif Juma, Yadong Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access
Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor
Qiaoli Zhao, Bin Zheng, Jinwei Li, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104663-104663
Closed Access | Times Cited: 5
Qiaoli Zhao, Bin Zheng, Jinwei Li, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104663-104663
Closed Access | Times Cited: 5
Bioremediation of seafood processing wastewater by microalgae: Nutrient removal, and biomass, lipid and protein enhancement
Resti Nurmala Dewi, Muhamad Maulana Azimatun Nur, Rina Puji Astuti, et al.
Environmental Engineering Research (2024) Vol. 29, Iss. 6, pp. 230673
Open Access | Times Cited: 3
Resti Nurmala Dewi, Muhamad Maulana Azimatun Nur, Rina Puji Astuti, et al.
Environmental Engineering Research (2024) Vol. 29, Iss. 6, pp. 230673
Open Access | Times Cited: 3
Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties
Rossi Indiarto, Amanda Karistael Novita Situmorang, Ashari Harunaningtyas, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 704-728
Open Access | Times Cited: 2
Rossi Indiarto, Amanda Karistael Novita Situmorang, Ashari Harunaningtyas, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 704-728
Open Access | Times Cited: 2
Unveiling the protein-lipid interaction mechanism: How the sturgeon lipids diminish the surimi gel properties
Tong Lu, Yongjie Zhou, Yan Zhang, et al.
Food Chemistry (2024) Vol. 462, pp. 140926-140926
Closed Access | Times Cited: 2
Tong Lu, Yongjie Zhou, Yan Zhang, et al.
Food Chemistry (2024) Vol. 462, pp. 140926-140926
Closed Access | Times Cited: 2
Silver Carp (Hypophthalmichthys molitrix) Utilization: Surimi Innovations Based on Seasonal Variation in Muscle Proteins
Zhuolin Wang, Yuanyong Tian, Hideharu Tsukagoshi, et al.
Trends in Food Science & Technology (2024), pp. 104737-104737
Open Access | Times Cited: 2
Zhuolin Wang, Yuanyong Tian, Hideharu Tsukagoshi, et al.
Trends in Food Science & Technology (2024), pp. 104737-104737
Open Access | Times Cited: 2
Improvement of Surimi Gel Quality Using Protein Cross-Linker, Hydrocolloids and Protease Inhibitor
Natchaphol Buamard, Avtar Singh, Soottawat Benjakul
Turkish Journal of Fisheries and Aquatic Sciences (2024) Vol. 24, Iss. 3
Open Access | Times Cited: 1
Natchaphol Buamard, Avtar Singh, Soottawat Benjakul
Turkish Journal of Fisheries and Aquatic Sciences (2024) Vol. 24, Iss. 3
Open Access | Times Cited: 1
Multi-dimensional evaluation of the impacts of heat treatment processes on the flavor quality of antarctic krill
Shen Li, Xiao Chen, Yongsheng Zhou, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 8, pp. 6419-6432
Closed Access
Shen Li, Xiao Chen, Yongsheng Zhou, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 8, pp. 6419-6432
Closed Access
The revelation of characteristic volatile compounds in egg powder and analysis of their adsorption rules based on HS-GC-IMS technology
Liu Dong, Fujun Guo, Yuan Gao, et al.
Food Chemistry (2024) Vol. 460, pp. 140650-140650
Closed Access
Liu Dong, Fujun Guo, Yuan Gao, et al.
Food Chemistry (2024) Vol. 460, pp. 140650-140650
Closed Access
The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics
Chengzhen Nie, Liang Wang, He-He Tian, et al.
Food Chemistry (2024) Vol. 463, pp. 141386-141386
Closed Access
Chengzhen Nie, Liang Wang, He-He Tian, et al.
Food Chemistry (2024) Vol. 463, pp. 141386-141386
Closed Access
Effects of Surimi By-product Hydrolysates on Processing Quality and Difference Analysis of Volatile Compounds of Silver Carp Surimi Gel
Xiaodi Zhang, Yiqi Zhang, Jingke Liu, et al.
LWT (2024) Vol. 211, pp. 116906-116906
Open Access
Xiaodi Zhang, Yiqi Zhang, Jingke Liu, et al.
LWT (2024) Vol. 211, pp. 116906-116906
Open Access
Effects of immersion with electro-activated alkaline water on gel properties, biochemicals and odor characteristics of myofibrillar proteins
Yilin Lin, Xiaoqing Li, Lihua Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 286, pp. 138408-138408
Closed Access
Yilin Lin, Xiaoqing Li, Lihua Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 286, pp. 138408-138408
Closed Access
