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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:

Advances in converting of meat protein into functional ingredient via engineering modification of high pressure homogenization
Xing Chen, Li Liang, Xinglian Xu
Trends in Food Science & Technology (2020) Vol. 106, pp. 12-29
Closed Access | Times Cited: 51

Showing 1-25 of 51 citing articles:

Food protein aggregation and its application
Zongshuai Zhu, Anthony Pius Bassey, Yaqi Cao, et al.
Food Research International (2022) Vol. 160, pp. 111725-111725
Closed Access | Times Cited: 83
Effect of ultrasound-assisted ionic liquid pretreatment on the structure and interfacial properties of soy protein isolate
Wenxue Zhang, Isaac Duah Boateng, Wenjing Zhang, et al.
Process Biochemistry (2022) Vol. 115, pp. 160-168
Closed Access | Times Cited: 47
Tailoring protein intrinsic charge by enzymatic deamidation for solubilizing chicken breast myofibrillar protein in water
Wenyan Fu, Xing Chen, Hao Cheng, et al.
Food Chemistry (2022) Vol. 385, pp. 132512-132512
Closed Access | Times Cited: 38
Soluble Aggregates of Myofibrillar Proteins Engineered by Gallic Acid: Colloidal Structure and Resistance to In Vitro Gastric Digestion
Xing Chen, Kaiwen W. Chen, Hao Cheng, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 13, pp. 4066-4075
Closed Access | Times Cited: 35
Developments in Plant Proteins Production for Meat and Fish Analogues
Małgorzata Nowacka, Magdalena Trusińska, Paulina Chraniuk, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 2966-2966
Open Access | Times Cited: 26
Rice proteins: A review of their extraction, modification techniques and applications
Zheng Li, Yue San, Yuejiao Xing, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131705-131705
Closed Access | Times Cited: 9
Impact of fish myofibrillar protein and apple pectin–konjac glucomannan on the physical, thermal, and micro-structural properties of biodegradable blend film
Nongthongbam Sureshchandra Singh, Harjeet Nath, Naresh Kumar Mehta, et al.
International Journal of Food Science & Technology (2025) Vol. 60, Iss. 1
Open Access
Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin
Zhuangli Kang, Rong Bai, Fei Lü, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107261-107261
Closed Access | Times Cited: 52
Identification of meat species by combined laser-induced breakdown and Raman spectroscopies
Haoran Sun, Chao Song, Xiaomei Lin, et al.
Spectrochimica Acta Part B Atomic Spectroscopy (2022) Vol. 194, pp. 106456-106456
Closed Access | Times Cited: 26
Inclusion complexes of clove essential oil with sodium caseinate and gum arabic prepared by high-pressure homogenization: Characterization and non-contact antimicrobial activity
Xiaoyu Yin, Qiaobin Hu, Xing Chen, et al.
Food Control (2023) Vol. 150, pp. 109765-109765
Closed Access | Times Cited: 18
Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study
Shiwen Lin, Liang Xue, Jingming Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128569-128569
Closed Access | Times Cited: 15
Modification of food protein fibrils: During and after fibrillization
Kefan Ouyang, Hexiang Xie, Hua Xiong, et al.
Deleted Journal (2024)
Open Access | Times Cited: 5
Effects of High-Pressure Treatments (Ultra-High Hydrostatic Pressure and High-Pressure Homogenization) on Bighead Carp (Aristichthys nobilis) Myofibrillar Protein Native State and Its Hydrolysate
Mengting Chen, Lan Wang, Bijun Xie, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 10, pp. 2252-2266
Closed Access | Times Cited: 22
High pressure homogenization – An update on its usage and understanding
Pavan Inguva, Silvia Grasselli, Paul Wan Sia Heng
Process Safety and Environmental Protection (2023) Vol. 202, pp. 284-302
Closed Access | Times Cited: 13
Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry
Vaileth Timira, Xing Chen, Peng Zhou, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 3
Gel properties and in vitro digestion of sea bass (Lateolabrax japonicus) myofibrillar protein – Lipid composite gels: Focus on lipid type and content
Meijuan Lan, Lin Li, Tongshuai Li, et al.
LWT (2023) Vol. 191, pp. 115561-115561
Open Access | Times Cited: 10
Insight on the emulsifying mechanisms of low-salt type emulsions stabilized by Maillard conjugates: Myofibrillar protein peptide-dextrin with different degrees of hydrolysis
Zhiyu Li, Lin Lin, Gaofeng Fu, et al.
Food Chemistry (2023) Vol. 433, pp. 137151-137151
Closed Access | Times Cited: 9
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
Progress in the Preparation and Application of Inulin-Based Hydrogels
Xiaoxu Liang, Danlei Lin, Wen Zhang, et al.
Polymers (2024) Vol. 16, Iss. 11, pp. 1492-1492
Open 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
Effect of pH, xylose content and heating temperature on colour and flavour compound formation of enzymatically hydrolysed pork trimmings
Xinzhi Li, Shao‐Quan Liu
LWT (2021) Vol. 150, pp. 112017-112017
Closed Access | Times Cited: 17
Leveraging new opportunities and advances in high‐pressure homogenization to design non‐dairy foods
I. Sherman, Addanki Mounika, Davanam Srikanth, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 5
Aggregation and deaggregation: The effect of high-pressure homogenization cycles on myofibrillar proteins aqueous solution
Chang Su, Zhifei He, Zefu Wang, et al.
International Journal of Biological Macromolecules (2021) Vol. 189, pp. 567-576
Closed Access | Times Cited: 14
Myofibrillar protein can form a thermo‐reversible gel through elaborate deamidation using protein‐glutaminase
Lingying Zhang, Xing Chen, Yue Wang, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 6, pp. 3118-3128
Closed Access | Times Cited: 10
Conversion of Materials and Energy in Anaerobic Digestion of Sewage Sludge with High-Pressure Homogenization Pretreatment
Huihuang Xiao, Jinsong Liang, Yuxuan Zhang, et al.
Processes (2023) Vol. 11, Iss. 8, pp. 2467-2467
Open Access | Times Cited: 5
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