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:
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: 22
Xiaohan Zheng, Bowen Zou, Junwei Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 144, pp. 104309-104309
Closed Access | Times Cited: 22
Showing 22 citing articles:
Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication
Tianfu Cheng, Guofang Zhang, Fuwei Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106843-106843
Open Access | Times Cited: 11
Tianfu Cheng, Guofang Zhang, Fuwei Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106843-106843
Open Access | Times Cited: 11
Recent advances in marine-derived protein/polysaccharide hydrogels: Classification, fabrication, characterization, mechanism and food applications
Jia‐Nan Yan, Zhujun Zhang, Bin Lai, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104637-104637
Closed Access | Times Cited: 9
Jia‐Nan Yan, Zhujun Zhang, Bin Lai, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104637-104637
Closed Access | Times Cited: 9
Low frequency ultrasound enhanced the antioxidant activity and isoflavones accumulation of soybean sprouts by inducing oxidant stress
Zhangning Qiao, Yanling Shi, Juanjuan Yi, et al.
Food Bioscience (2024) Vol. 60, pp. 104360-104360
Closed Access | Times Cited: 6
Zhangning Qiao, Yanling Shi, Juanjuan Yi, et al.
Food Bioscience (2024) Vol. 60, pp. 104360-104360
Closed Access | Times Cited: 6
Effects of ultrasound pretreatment on the structure, IgE binding capacity, functional properties and bioactivity of whey protein hydrolysates via multispectroscopy and peptidomics revealed
Lidong Pang, Ming Liu, Chen Chen, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107025-107025
Open Access | Times Cited: 6
Lidong Pang, Ming Liu, Chen Chen, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107025-107025
Open Access | Times Cited: 6
The ANFIS-RSM based multi-objective optimization and modelling of ultrasound-assisted extraction of polyphenols from jamun fruit (Syzygium cumini)
Mohammad Ganje, Somayyeh Gharibi, Fatemeh Nejatpour, et al.
Ultrasonics Sonochemistry (2025) Vol. 113, pp. 107227-107227
Open Access
Mohammad Ganje, Somayyeh Gharibi, Fatemeh Nejatpour, et al.
Ultrasonics Sonochemistry (2025) Vol. 113, pp. 107227-107227
Open Access
Soluble nano-sized aggregates of Alaska pollock proteins engineered by the refolding process of pH-shifting
Xiaohan Zheng, Bowen Zou, Jiayi Du, et al.
Food Research International (2025), pp. 115829-115829
Closed Access
Xiaohan Zheng, Bowen Zou, Jiayi Du, et al.
Food Research International (2025), pp. 115829-115829
Closed Access
Enhancing thawing process of tomatoes with ultrasound and nanocomposite preservative film for quality retention
Adeshina Fadeyibi, Rasaq A. Ajiboye, Adebayo Maruf Olakunle
Nutrire (2025) Vol. 50, Iss. 1
Closed Access
Adeshina Fadeyibi, Rasaq A. Ajiboye, Adebayo Maruf Olakunle
Nutrire (2025) Vol. 50, Iss. 1
Closed Access
Ultrasound improves the digestibility of oxidized silver carp (Hypophthalmichthys molitrix) myofibrillar protein: Changes from structure to peptide release
Yantao Yin, Mei-Yan Jiang, Yunxiang Liang, et al.
Food Research International (2025), pp. 115962-115962
Closed Access
Yantao Yin, Mei-Yan Jiang, Yunxiang Liang, et al.
Food Research International (2025), pp. 115962-115962
Closed Access
Mitigation of mechanical damage and protein deterioration in giant river prawn (Macrobrachium rosenbergii) by multi-frequency ultrasound-assisted immersion freezing
Wanjun Xu, Yulong Bao, Hao Gou, et al.
Food Chemistry (2024) Vol. 458, pp. 140324-140324
Closed Access | Times Cited: 2
Wanjun Xu, Yulong Bao, Hao Gou, et al.
Food Chemistry (2024) Vol. 458, pp. 140324-140324
Closed Access | Times Cited: 2
Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation Properties
Xiuyun Guo, Shuangyi Xu, Chao Fu, et al.
Molecules (2024) Vol. 29, Iss. 20, pp. 4926-4926
Open Access | Times Cited: 2
Xiuyun Guo, Shuangyi Xu, Chao Fu, et al.
Molecules (2024) Vol. 29, Iss. 20, pp. 4926-4926
Open Access | Times Cited: 2
Preparation, Optimization, and Characterization of Bovine Bone Gelatin/Sodium Carboxymethyl Cellulose Nanoemulsion Containing Thymol
Mengying Liu, Ruheng Shen, Liyuan Wang, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1506-1506
Open Access | Times Cited: 1
Mengying Liu, Ruheng Shen, Liyuan Wang, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1506-1506
Open Access | Times Cited: 1
Effect of temperature fluctuations during frozen storage on ice crystal distribution and quality of tilapia (Oreochromis mossambicus)
Mingyu Yin, Ke Dai, Zehui Qiu, et al.
Food Chemistry (2024) Vol. 463, pp. 141104-141104
Closed Access | Times Cited: 1
Mingyu Yin, Ke Dai, Zehui Qiu, et al.
Food Chemistry (2024) Vol. 463, pp. 141104-141104
Closed Access | Times Cited: 1
Aquatic Food Products: Processing Technology and Quality Control
Jingran Bi
Foods (2024) Vol. 13, Iss. 17, pp. 2806-2806
Open Access | Times Cited: 1
Jingran Bi
Foods (2024) Vol. 13, Iss. 17, pp. 2806-2806
Open Access | Times Cited: 1
Effects of High-Pressure Homogenization on the Structure and Functional Properties of Solenaia oleivora Proteins
Wanwen Chen, Xueyan Ma, Jin Wu, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2958-2958
Open Access | Times Cited: 1
Wanwen Chen, Xueyan Ma, Jin Wu, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2958-2958
Open Access | Times Cited: 1
Effects of orthogonal dual-frequency ultrasound-assisted treatment combined with bioactive coating containing Melissa officinalis L. essential oil on changes in quality, lipid, and protein of large yellow croaker (Pseudosciaena crocea) during cold storage
Hao Cheng, Chenchen Zhang, Jinfeng Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101861-101861
Open Access | Times Cited: 1
Hao Cheng, Chenchen Zhang, Jinfeng Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101861-101861
Open Access | Times Cited: 1
Impact of κ-Carrageenan on the Freshwater Mussel (Solenaia oleivora) Protein Emulsion Gels: Gel Formation, Stability, and Curcumin Delivery
Wanwen Chen, Jin Wu, Xueyan Ma, et al.
Gels (2024) Vol. 10, Iss. 10, pp. 659-659
Open Access | Times Cited: 1
Wanwen Chen, Jin Wu, Xueyan Ma, et al.
Gels (2024) Vol. 10, Iss. 10, pp. 659-659
Open Access | Times Cited: 1
Physicochemical, techno-functional, biochemical and structural characterization of a protein isolate from groundnut (Arachys hypogaea L.) paste treated with high-intensity ultrasound
Adriana Patricia Tofiño Rivera, José Armando Ulloa, Judith Esmeralda Urías Silvas, et al.
Food Chemistry (2024) Vol. 464, pp. 141848-141848
Closed Access | Times Cited: 1
Adriana Patricia Tofiño Rivera, José Armando Ulloa, Judith Esmeralda Urías Silvas, et al.
Food Chemistry (2024) Vol. 464, pp. 141848-141848
Closed Access | Times Cited: 1
Mitigation of Mechanical Damage and Protein Deterioration in Giant River Prawn (Macrobrachium Rosenbergii) by Multi-Frequency Ultrasound-Assisted Immersion Freezing
Wanjun Xu, Yulong Bao, Hao Gou, et al.
(2024)
Closed Access
Wanjun Xu, Yulong Bao, Hao Gou, et al.
(2024)
Closed Access
Ultrasound-assisted innovations in protein processing: review
Максим Ребезов, Bahytkul Assenova, Albina Vladimirovna Luneva, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 570-587
Open Access
Максим Ребезов, Bahytkul Assenova, Albina Vladimirovna Luneva, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 570-587
Open Access
Proteins from blue foods to meet the demand in the food sector: Editorial
Yu Fu, Na Zhang, Yuhao Zhang
Trends in Food Science & Technology (2024), pp. 104722-104722
Closed Access
Yu Fu, Na Zhang, Yuhao Zhang
Trends in Food Science & Technology (2024), pp. 104722-104722
Closed Access
The improvement of gel properties and volatiles for frozen egg white melted assisted with ultrasound
Xiaole Xiang, Shiqin Dong, Le Chen, et al.
Food Research International (2024) Vol. 197, pp. 115152-115152
Closed Access
Xiaole Xiang, Shiqin Dong, Le Chen, et al.
Food Research International (2024) Vol. 197, pp. 115152-115152
Closed Access
Effect of ultrasonic treatment on the structure and functional properties of protein-fortified potato powder
Ying ZHENG, Mingyuan Li, Suying Hao, et al.
LWT (2024), pp. 117098-117098
Open Access
Ying ZHENG, Mingyuan Li, Suying Hao, et al.
LWT (2024), pp. 117098-117098
Open Access
The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cycles
Qiaoli Zhao, Bin Zheng, Yuliang Gao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240088-9240088
Open Access
Qiaoli Zhao, Bin Zheng, Yuliang Gao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240088-9240088
Open Access
