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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:

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

Showing 1-25 of 35 citing articles:

Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: Perspective on the dynamic changes of protein structures and molecular interactions
Chuanai Cao, Jingming Zhang, Baohua Kong, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110205-110205
Closed Access | Times Cited: 8
Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel
Shiwen Lin, Liang Xue, Zihan Zhao, et al.
Food Research International (2024) Vol. 182, pp. 114177-114177
Closed Access | Times Cited: 7
Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation
Boyu Chen, Lei Chen, Chen Li, et al.
Ultrasonics Sonochemistry (2024) Vol. 109, pp. 107024-107024
Open Access | Times Cited: 6
Effects of polysaccharides on the solubilization of myofibrillar protein in aqueous solution: A comparative study
Jiale Chai, Xinglian Xu, Xue Zhao
Food Hydrocolloids (2025), pp. 111193-111193
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
Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability
Qianni Gao, Jiahui Chen, Guanghong Zhou, et al.
Food Chemistry (2023) Vol. 427, pp. 136693-136693
Closed Access | Times Cited: 15
Mechanism of low-voltage electrostatic fields on the water-holding capacity in frozen beef steak: Insights from myofilament lattice arrays
Yong Xie, Kai Zhou, Bo Chen, et al.
Food Chemistry (2023) Vol. 428, pp. 136786-136786
Closed Access | Times Cited: 14
Ultrasound-assisted preparation of PdCo bimetallic nanoparticles loaded on beta zeolite for efficient catalytic hydrogen production from dodecahydro-N-ethylcarbazole
Zhongyuan Wei, Xuefeng Bai, A. L. Maximov, et al.
Ultrasonics Sonochemistry (2024) Vol. 103, pp. 106793-106793
Open Access | Times Cited: 5
Effect of carbonyl-amino condensation, non-covalent cross-linking and conformational changes induced by ultrasound-assisted Maillard reaction on lysinoalanine formation in silkworm pupa protein
Haining Xu, Jiayin Pan, Chunfang Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130480-130480
Closed Access | Times Cited: 5
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
Solubilization strategy of myofibrillar proteins in low-ionic media (prototype soup): The effect of high-intensity ultrasound combined with non-covalent or covalent modification of polyphenols on myosin molecular assembly
Chao Zhang, Ziyi Wang, Qian Liu, et al.
Food Chemistry (2023) Vol. 436, pp. 137701-137701
Closed Access | Times Cited: 12
Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins
Yujuan Xu, Xinglian Xu, Baocai Xu
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 8933-8947
Closed Access | Times Cited: 11
Effect of ultrasound combined with psyllium husk powder on the structure and gel properties of goose myofibrillar protein
J. A. Bi, Yangying Sun, Daodong Pan, et al.
Process Biochemistry (2023) Vol. 136, pp. 202-211
Closed Access | Times Cited: 11
Thermal aggregation behavior of silver carp myofibrillar protein at low salt content: Effect of oat β-glucan combined with ultrasound-assisted heating
Honglei Zhao, Xueli He, Yanan Lv, et al.
Food Chemistry (2024) Vol. 455, pp. 139903-139903
Closed Access | Times Cited: 3
Functionalization of pine kernel protein by pH-shifting combined with ultrasound treatments: Further improvement with increasing acidity
Jiarong Wang, Xuemei Wang, Wenqi Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125884-125884
Closed Access | Times Cited: 10
Improvement in the gelling properties of myofibrillar protein from the razor clam (Sinonovacula constricta) through phosphorylation and structural characterization of the modified protein
Qing Zhang, Yakun Hou, Xiaohan Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101006-101006
Open Access | Times Cited: 10
Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition
Shiwen Lin, Xin Li, Jingming Zhang, et al.
Meat Science (2024) Vol. 215, pp. 109554-109554
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
The conformational modification of myofibrillar protein by magnetic field improves its emulsification properties
Jingjiao Jiang, Kun Yang, Honghong Gong, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134114-134114
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
Ultrasound-assisted green synthesis of Ru supported on LDH-CNT composites as an efficient catalyst for N-ethylcarbazole hydrogenation
Xiaoran Liu, Xuefeng Bai, Wei Wu
Ultrasonics Sonochemistry (2022) Vol. 91, pp. 106227-106227
Open Access | Times Cited: 14
Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing
Jiahui Chen, Xianming Zeng, Jiale Chai, et al.
Ultrasonics Sonochemistry (2023) Vol. 95, pp. 106397-106397
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
Inhibition of cross-linked lysinoalanine formation in pH12.5-shifted silkworm pupa protein, and functionality thereof: Effect of ultrasonication and glycation
Haining Xu, Jiayin Pan, Jing Hao, et al.
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 128120-128120
Closed Access | Times Cited: 6
Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties
Xiaohan Liu, Guifang Tian, Kexin Fu, et al.
Food Chemistry (2024) Vol. 455, pp. 139884-139884
Closed Access | Times Cited: 1
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