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:
Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein
Zhongwei Wu, Xue-Yan Shang, Qin Hou, et al.
Meat Science (2024) Vol. 212, pp. 109465-109465
Closed Access | Times Cited: 11
Zhongwei Wu, Xue-Yan Shang, Qin Hou, et al.
Meat Science (2024) Vol. 212, pp. 109465-109465
Closed Access | Times Cited: 11
Showing 11 citing articles:
Improvement of Gel Properties of Grape Seed Proanthocyanidin-Modified Oxidized Mutton Myofibrillar Protein by Sesbania Gum
Dongsong Yang, Lingping Zhang, Yulong Luo, et al.
LWT (2025) Vol. 216, pp. 117364-117364
Open Access
Dongsong Yang, Lingping Zhang, Yulong Luo, et al.
LWT (2025) Vol. 216, pp. 117364-117364
Open Access
Magnetic field-mediated oxidative modification of myoglobin: One effective method for improving the gel properties of myofibrillar protein
Xiaoyu Wu, Xiao‐Long Feng, Jingjiao Jiang, et al.
Food Chemistry (2025) Vol. 472, pp. 142899-142899
Closed Access
Xiaoyu Wu, Xiao‐Long Feng, Jingjiao Jiang, et al.
Food Chemistry (2025) Vol. 472, pp. 142899-142899
Closed Access
High-intensity ultrasound of chicken myofibrillar protein under reduced-salt conditions: effect on emulsifying and interfacial properties
Liwei Wang, Yanfang Zhou, Qing Yang, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 1, pp. 9240106-9240106
Closed Access
Liwei Wang, Yanfang Zhou, Qing Yang, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 1, pp. 9240106-9240106
Closed Access
Insights into the impact mechanism of tumbling-curing on the edible quality of beef salted ham through analysis of myofibrillar protein gel properties
Feng Yin, Xueyuan Bai, Wei Tian, et al.
Meat Science (2025), pp. 109761-109761
Closed Access
Feng Yin, Xueyuan Bai, Wei Tian, et al.
Meat Science (2025), pp. 109761-109761
Closed Access
Insights into myofibrillar protein denaturation during freezing: The impact of ice-water interface area
Bo Chen, Yuanqing Wang, Ke Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140672-140672
Closed Access
Bo Chen, Yuanqing Wang, Ke Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140672-140672
Closed Access
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: 4
S.‐T. Jiang, Qian Li, Tao Wang, et al.
Ultrasonics Sonochemistry (2024) Vol. 109, pp. 106997-106997
Open Access | Times Cited: 4
Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights
Yuqi Wang, Yi-Wen Mei, Rongsheng Du, et al.
Food Chemistry X (2024) Vol. 24, pp. 101839-101839
Open Access | Times Cited: 1
Yuqi Wang, Yi-Wen Mei, Rongsheng Du, et al.
Food Chemistry X (2024) Vol. 24, pp. 101839-101839
Open Access | Times Cited: 1
Mechanism of CaCl2 modulation of the properties of acyl-modified ovalbumin–myofibrillar protein composite gel
Jiao Wu, Chan Li, Jing Yuan, et al.
Food Chemistry (2024) Vol. 466, pp. 142238-142238
Closed Access | Times Cited: 1
Jiao Wu, Chan Li, Jing Yuan, et al.
Food Chemistry (2024) Vol. 466, pp. 142238-142238
Closed Access | Times Cited: 1
Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter
Chun Xie, Guang‐Hui Liu, Minghui Liang, et al.
Gels (2024) Vol. 10, Iss. 5, pp. 347-347
Open Access
Chun Xie, Guang‐Hui Liu, Minghui Liang, et al.
Gels (2024) Vol. 10, Iss. 5, pp. 347-347
Open Access
Application of a novel naturally-derived emulsifier mannosylerythritol lipid-A for improving emulsification and gel property of myofibrillar protein based on biosurfactant-protein interaction
Jiayu Chen, Qihe Chen, Qin Shu, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103785-103785
Closed Access
Jiayu Chen, Qihe Chen, Qin Shu, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103785-103785
Closed Access
Improvement on gel properties of chicken myofibrillar protein with electron beam irradiation: Based on protein structure, gel quality, water state
Rong Bai, Jincheng Han, Xiang Ye, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 135806-135806
Closed Access
Rong Bai, Jincheng Han, Xiang Ye, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 135806-135806
Closed Access
Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products
Zhuangli Kang, Qin Hou, Jingguo Xu
Foods (2024) Vol. 13, Iss. 22, pp. 3606-3606
Open Access
Zhuangli Kang, Qin Hou, Jingguo Xu
Foods (2024) Vol. 13, Iss. 22, pp. 3606-3606
Open Access
The improved gel properties of myofibrillar protein under low salt condition by ultrasound-assisted sodium tripolyphosphate
Rui Li, Xiaoqi Li, Chen Wang, et al.
Meat Science (2024) Vol. 220, pp. 109712-109712
Closed Access
Rui Li, Xiaoqi Li, Chen Wang, et al.
Meat Science (2024) Vol. 220, pp. 109712-109712
Closed Access
