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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 11 citing articles:

Pickering emulsion stabilized by grass carp myofibrillar protein via one-step: Study on microstructure, processing stability and stabilization mechanism
Xuehua Zhang, Zhongbo Liu, Wenzheng Shi
Food Chemistry (2024) Vol. 447, pp. 139014-139014
Closed Access | Times Cited: 9
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 6
Effects of chitosan-gentianic acid derivatives on myofibrillar proteins in sea bass (Lateolabrax maculatus) during refrigerated storage
Weiqing Lan, Mingxing Zhou, Bingjie Zhang, et al.
International Journal of Biological Macromolecules (2025) Vol. 299, pp. 140107-140107
Closed Access
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
Investigation of heat-induced pork batter quality detection and change mechanisms using Raman spectroscopy coupled with deep learning algorithms
Huanhuan Li, Sheng Wei, Selorm Yao‐Say Solomon Adade, et al.
Food Chemistry (2024) Vol. 461, pp. 140798-140798
Closed Access | Times Cited: 5
Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein
Yu Wang, Xuefeng Wang, Jie Guo, et al.
Food Chemistry (2024) Vol. 460, pp. 140386-140386
Closed Access | Times Cited: 3
Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application
Xinyi Tu, Shuhua Yin, Jiachen Zang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 21, pp. 11885-11899
Closed Access | Times Cited: 2
Carvacrol-loaded nanoemulsions stabilized by soy protein isolate / chitooligosaccharide conjugates inhibited the oxidation and conformational variations of myofibrillar proteins in refrigerated sea bass (Lateolabrax maculatus)
Jiaxin Zhao, Weiqing Lan, Jing Xie
Food Chemistry (2024) Vol. 460, pp. 140442-140442
Closed Access | Times Cited: 2
Epigallocatechin Gallate Combine with Ice Glazing: A Promising Way to Preserve the Quality of Frozen Eriocheir sinensis
Xueqian Guo, Qi Lu, Wenli Wang, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
High internal-phase Pickering emulsions constructed using myofibrillar proteins from large yellow croaker: Effect of glycerol
Min Lin, Yufeng Chen, Linfan Shi, et al.
International Journal of Biological Macromolecules (2024), pp. 138605-138605
Closed Access
Changes in the muscle quality of crayfish (Procambarus clarkii) under low-temperature storage
Hailan Li, Qi Liu, Jianlong Fu, et al.
LWT (2024), pp. 117296-117296
Open Access
The construction of Moringa oleifera seed protein emulsion: in vitro digestibility and delivery of β‐carotene
Fangjie Xiao, Liqiong Zhang, Hexiang Xie, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7953-7964
Closed Access
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