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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:

Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review
Ke Wang, Yan Li, Yimin Zhang, et al.
Meat Science (2022) Vol. 189, pp. 108822-108822
Closed Access | Times Cited: 51

Showing 1-25 of 51 citing articles:

Influence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of Chickpea (Cicer arietinum L.) protein concentrate
Nikhil Dnyaneshwar Patil, Aarti Bains, Sawinder Kaur, et al.
Food Chemistry (2024) Vol. 445, pp. 138671-138671
Closed Access | Times Cited: 13
Improved water solubility of myofibrillar proteins by ultrasound combined with glycation: A study of myosin molecular behavior
Ge Han, Yuexin Li, Qian Liu, et al.
Ultrasonics Sonochemistry (2022) Vol. 89, pp. 106140-106140
Open Access | Times Cited: 35
Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein
Shengming Zhao, Yu Liu, Yang Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101341-101341
Open Access | Times Cited: 6
Soy protein-based protein composite system: gelation, application, and challenges—a review
Yizhen Wang, Shuang Zhang, Zheng Li
European Food Research and Technology (2025)
Closed Access
High-intensity ultrasound combined with glycation enhances the thermal stability and in vitro digestion behaviors of myofibrillar protein aqueous solution
Ge Han, Siqi Zhao, Qian Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126301-126301
Closed Access | Times Cited: 16
Modification of myofibrillar protein structural characteristics: Effect of ultrasound-assisted first-stage thermal treatment on unwashed Silver Carp surimi gel
Yisha Xie, Kangyu Zhao, Feng Yang, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106911-106911
Open Access | Times Cited: 5
Combined effects of high-intensity ultrasound treatment and hydrogen peroxide addition on the thermal stabilities of myofibrillar protein emulsions at low ionic strengths
Siqi Zhao, Yubo Zhao, Haotian Liu, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106841-106841
Open Access | Times Cited: 4
An unfolding/aggregation kinetic instructed rational design towards improving graft degree of glycation for myofibrillar protein
Jiale Chai, Xue Zhao, Yujuan Xu, et al.
Food Chemistry (2024) Vol. 446, pp. 138876-138876
Closed Access | Times Cited: 4
Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis
Shuaiqian Wang, Yu Chen, Yan Lü, et al.
Food Chemistry (2024) Vol. 449, pp. 139203-139203
Closed Access | Times Cited: 4
Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH
Yali Li, Yujuan Xu, Xinglian Xu, et al.
Food Research International (2022) Vol. 161, pp. 111834-111834
Closed Access | Times Cited: 21
Synergistic effect of high-intensity ultrasound and pH-shifting on the functionalities of chicken wooden breast myofibrillar protein: Reveal the mechanism of protein structure change
Ke Wang, Yimin Zhang, Jingxin Sun
LWT (2023) Vol. 181, pp. 114743-114743
Open Access | Times Cited: 13
Insight into Ionic Strength-Induced Solubilization of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix): Structural Changes and 4D Label-Free Proteomics Analysis
Xingying Li, Nana Zhang, Xidong Jiao, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 37, pp. 13920-13933
Closed Access | Times Cited: 13
Deciphering the thick filaments assembly behavior of myosin as affected by enzymatic deamidation
Yanyun Zhang, Wenyan Fu, Dongmei Liu, et al.
Food Chemistry (2023) Vol. 433, pp. 137385-137385
Closed Access | Times Cited: 11
Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties
Meijuan Lan, Tongshuai Li, Lin Li, et al.
Food Chemistry (2023) Vol. 435, pp. 137564-137564
Closed Access | Times Cited: 11
Insight into the Effects of Hydrodynamic Cavitation at Different Ionic Strengths on Physicochemical and Gel Properties of Myofibrillar Protein from Tilapia (Oreochromis niloticus)
Kun Xie, Feng Yang, Xian’e Ren, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 851-851
Open Access | Times Cited: 3
Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus
Huang Xiang, Hui Ying Yang, Aihua Lou, et al.
Food Chemistry (2024) Vol. 458, pp. 140266-140266
Closed Access | Times Cited: 3
Effects of lysine and arginine addition combined with high-pressure microfluidization treatment on the structure, solubility, and stability of pork myofibrillar proteins
Dong Zhang, Zhicheng Wu, Jinggang Ruan, et al.
LWT (2022) Vol. 172, pp. 114190-114190
Open Access | Times Cited: 20
Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein
Qingfeng Ge, Yuehao Wu, Na Yuan, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 810-810
Open Access | Times Cited: 8
Integrated ultra-high pressure and salt addition to improve the in vitro digestibility of myofibrillar proteins from scallop mantle (Patinopecten yessoensis)
Xiaohan Liu, Guifang Tian, Jinrong Zhao, et al.
Food Chemistry (2024) Vol. 447, pp. 138985-138985
Closed Access | Times Cited: 2
Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality
Nurul Shaeera Sulaiman, Mohd Dona Bin Sintang, Nurul Huda, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 2
Current trends and perspectives on aquatic-derived protein: A focus on structure-technofunctional properties relationship and application for food preservation
Jingxuan Zhou, Qiaohui Feng, Huixian Fu, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104651-104651
Closed Access | Times Cited: 2
Improvement of functional characteristics of Hypophthalmichthys molitrix protein by modification with chitosan oligosaccharide
Haihua Cong, Qiming Wu, Zhuoran Zhang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 7
A novel strategy for improving the stability of myofibrillar protein emulsions at low ionic strength using high-intensity ultrasound combined with non-enzymatic glycation
Ge Han, Siqi Zhao, Fangda Sun, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106694-106694
Open Access | Times Cited: 7
Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions
Shufeng He, Mengmeng Li, Yangying Sun, et al.
Food Chemistry (2023) Vol. 430, pp. 137053-137053
Closed Access | Times Cited: 6
Synergistic Effects of High-Intensity Ultrasound Combined with L-Lysine for the Treatment of Porcine Myofibrillar Protein Regarding Solubility and Flavour Adsorption Capacity
Yongkang Xie, De Chen, Jianxin Cao, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 629-629
Open Access | Times Cited: 1
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