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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:

Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 655-670
Closed Access | Times Cited: 48

Showing 1-25 of 48 citing articles:

Recent advances of ultrasound-assisted technology on aquatic protein processing: Extraction, modification, and freezing/thawing-induced oxidation
Xiaohan Zheng, Bowen Zou, Junwei Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 144, pp. 104309-104309
Closed Access | Times Cited: 21
Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimi
Jinggui Nie, Chao Xue, Shanbai Xiong, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129938-129938
Closed Access | Times Cited: 9
Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles
Li Yang, Xiaoyu Han, Yuemei Zhang, et al.
Food Research International (2024) Vol. 188, pp. 114461-114461
Closed Access | Times Cited: 8
4D food printing: Key factors and optimization strategies
Ningzhe Wang, Ruiling Li, Xibo Wang, et al.
Trends in Food Science & Technology (2024) Vol. 145, pp. 104380-104380
Closed Access | Times Cited: 7
Optimizing the formation of myosin/high-density lipoprotein composite gels: PH-dependent effects on heat-induced aggregation
Yuemei Zhang, Hangbin Lyu, Ying Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131786-131786
Closed Access | Times Cited: 7
Effect of sodium metabisulfite-mediated self-assembly on the quality of silver carp myofibrillar protein-EGCG composite gels
Chenxing Du, Yizhong Shen, Xiyang Zhong, et al.
Food Chemistry (2024) Vol. 457, pp. 140050-140050
Closed Access | Times Cited: 7
From amino acid analysis to improved gel properties: The role of dl-valine in Landaise goose myofibrillar protein
Xinxin Yan, Hong Li, Xiujuan Wang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101123-101123
Open Access | Times Cited: 6
Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review
Hao Zhu, Qingchun Zhang, Yicheng Ding, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104560-104560
Closed Access | Times Cited: 6
Mechanism of brittleness deterioration of pork meatballs induced by freeze–thaw cycles based on ice crystals and molecular conformation
Zi Wan, Ren Wei, Mingyue Yang, et al.
Food Research International (2025), pp. 115711-115711
Closed Access
Effect of static magnetic field-assisted freezing at different temperatures on the structural and functional properties of pacific white shrimp (Litopenaeus vannamei) myofibrillar protein
Qihang Wei, Qinxiu Sun, Qian Hou, et al.
Food Chemistry (2025) Vol. 471, pp. 142836-142836
Closed Access
Insights into interaction mechanism between fibrinogen hydrolyzed peptides and myosin during gelation by molecular docking and molecular dynamic simulation
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Food Chemistry (2025) Vol. 472, pp. 142900-142900
Closed Access
Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties
Zhongzhao Teng, Xiaoyue He, Liuqing Wang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 279-279
Open Access
Effects of calcium chloride and licorice flavonoids on Tan sheep myofibrillar protein oxidation and gelation: Synergistic impact of endogenous characteristic active substances
Jiangying Yu, Xinru Xie, Silvana Grasso, et al.
Food Chemistry (2025), pp. 143097-143097
Closed Access
Effect of konjac glucomannan on gelling and digestive properties of myofibrillar protein in Litopenaeus vannamei based on molecular docking
Deyang Li, Na Li, Yefan Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109595-109595
Closed Access | Times Cited: 19
Tracking protein aggregation behaviour and emulsifying properties induced by structural alterations in common carp (Cyprinus carpio) myofibrillar protein during long-term frozen storage
Qinxiu Sun, Baohua Kong, Zheng Ouyang, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130171-130171
Closed Access | Times Cited: 4
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
Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw cycles
Shengming Zhao, Mengran Hei, Yu Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131418-131418
Closed Access | Times Cited: 4
Correlations of dynamic changes in lipid and protein of salted large yellow croaker during storage
Min Zhang, Jing‐jing Fu, Junlong Mao, et al.
Food Research International (2024) Vol. 186, pp. 114410-114410
Closed Access | Times Cited: 4
Exploring the potential of fibrinogen hydrolysates as enhancers for myofibrillar protein gelation: Insights into molecular assembly behavior
Yuemei Zhang, Genpeng Bai, Ying Wang, et al.
Food Chemistry (2024) Vol. 464, pp. 141587-141587
Closed Access | Times Cited: 4
Meat exudate metabolomics reveals the impact of freeze-thaw cycles on meat quality in pork loins
Qianqian Yu, Shuo Liu, Qianqian Liu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101804-101804
Open Access | Times Cited: 3
Recent advances in the effects of protein oxidation on aquatic products quality: mechanism and regulation
Ye Yu, Yongqiang Zhao, Yi Zhang, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1968-1978
Closed Access | Times Cited: 9
Protein oxidation/aggregation during ultrasound thawing at different powers impair the gel properties of common carp (Cyprinus carpio) myofibrillar protein
Qinxiu Sun, Xiuping Dong, Zheng Ouyang, et al.
LWT (2023) Vol. 191, pp. 115592-115592
Open Access | Times Cited: 9
In vitro susceptibility of grass carp fish (Ctenopharyngodon idella) to oxidized myosin on structural change of protein secondary structure associated with reactive oxygen species (ROS) treatment
Abuubakar Hassan Ramadhan, Dawei Yu, Qixing Jiang, et al.
Food Bioscience (2024) Vol. 60, pp. 104319-104319
Closed Access | Times Cited: 2
Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties
Nurul Shaeera Sulaiman, Hana Mohd Zaini, Md Jahurul Haque Akanda, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 5260-5272
Closed Access | Times Cited: 2
Novel thawing method of ultrasound-assisted slightly basic electrolyzed water improves the processing quality of frozen shrimp compared with traditional thawing approaches
Yufeng Li, Jinsong Wang, Qiao‐Hui Zeng, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106931-106931
Open Access | Times Cited: 2
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