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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:

Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance
Yadong Zhao, Kun Wei, Junliang Chen, et al.
LWT (2024) Vol. 198, pp. 116045-116045
Open Access | Times Cited: 18

Showing 18 citing articles:

A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality
G.W. Han, You Li
Food Chemistry (2024) Vol. 456, pp. 140002-140002
Closed Access | Times Cited: 8
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
Ruping Yang, Nasra Seif Juma, Yadong Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access
Synergistic Effects of Partially Purified Transglutaminase from Asian Seabass Liver and Plant Protein Isolates on Gelation, Cross-Linking, Molecular Interactions and Rheological Properties of Sardine Surimi Proteins
Akash Gautam, Soottawat Benjakul, Umesh Patil, et al.
Food Bioscience (2025), pp. 105971-105971
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
Insight into gelation quality of low‐grade surimi as affected by fava bean protein isolate
Mohammad Hassan Kamani, Avtar Singh, Pornpot Nuthong, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8743-8754
Closed Access | Times Cited: 2
Effect of Soy Protein Isolate on the Quality Characteristics of Silver Carp Surimi Gel during Cold Storage
Songxing Zhang, Zeyu Song, Junhao Gu, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2370-2370
Open Access | Times Cited: 2
Impact of plant and animal proteins with transglutaminase on the gelation properties of clam Meretrix meretrix surimi
Lin-Da Zhang, Li Lin, Qian Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104915-104915
Closed Access | Times Cited: 2
Plant oil body as an effective improver for surimi-based 3D printing
Ruizhi Yang, Lingxiang Bao, Yijin Liu, et al.
Additive manufacturing (2024) Vol. 93, pp. 104422-104422
Closed Access | Times Cited: 1
Effect of glycerol on gelation and microrheological properties of giant squid surimi (Dosidicus gigas) under heat treatment
Fuge Niu, Huabin Liao, Yi Gao, et al.
Journal of Food Engineering (2024), pp. 112383-112383
Closed Access | Times Cited: 1
Improved qualities of cod-rice dual-protein gel as affected by rice protein: Insight into molecular flexibility, protein interaction and gel properties
Yisha Xie, Feng Yang, Wenjing Shu, et al.
Food Research International (2024) Vol. 197, pp. 115176-115176
Closed Access
Effect of β‐sitosterol+γ‐oryzanol‐based oleogels on protein conformation and gel properties of Nemiperus virgatus surimi
Hongbo Mi, Yingci Yang, Miaomiao Tan, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 1663-1671
Open 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
Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregations
Xiangwei Zhu, Xiangyu Liu, Zhihan Ouyang, et al.
International Journal of Biological Macromolecules (2024), pp. 136722-136722
Closed Access
Improving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying Mechanism
Qiongling Chen, Jiewen Guan, Zhengli Wang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3413-3413
Open Access
Controlling the co-aggregation and gelation of cod-soy binary proteins based on partially/fully denatured soy proteins
Xiaohan Zheng, Bowen Zou, R.K. Zhu, et al.
Food Chemistry (2024) Vol. 465, pp. 141931-141931
Closed Access
A comprehensive unraveling of the mystery of reduced-salt surimi gels: from molecular mechanism to future prospects
Qiqi Li, Shengjun Chen, Juan You, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104783-104783
Closed Access
The Enhancement of Surimi Gels by Utilizing Coconut Oil Pre-Emulsion Loaded with Pterostilbene and Tempo Modified Cellulose
Fang Tian, W.L. Chen, Yujin Li, et al.
(2024)
Closed Access
Effects of Suwari Suppression and Enzyme Inhibitors on Water Holding Capacity of Alaska Pollock (Theragra chalcogramma) Surimi Gel and Its Improvement by Modified Grinding Method
Yusa Nakamura, Kigen Takahashi
Fishes (2024) Vol. 9, Iss. 12, pp. 504-504
Open Access
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