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:
Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein
Dewei Kong, Rongwei Han, Mengdi Yuan, et al.
Ultrasonics Sonochemistry (2023) Vol. 93, pp. 106309-106309
Open Access | Times Cited: 31
Dewei Kong, Rongwei Han, Mengdi Yuan, et al.
Ultrasonics Sonochemistry (2023) Vol. 93, pp. 106309-106309
Open Access | Times Cited: 31
Showing 1-25 of 31 citing articles:
Lipid oxidation in foods and its implications on proteins
Lianxin Geng, Kunlun Liu, Huiyan Zhang
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 48
Lianxin Geng, Kunlun Liu, Huiyan Zhang
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 48
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
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 655-670
Closed Access | Times Cited: 48
Effect of magnetic nano−particles combined with multi−frequency ultrasound−assisted thawing on the quality and myofibrillar protein−related properties of salmon (Salmo salar)
Zhilong Xu, Xin Zhao, Weihao Yang, et al.
Food Chemistry (2024) Vol. 445, pp. 138701-138701
Closed Access | Times Cited: 15
Zhilong Xu, Xin Zhao, Weihao Yang, et al.
Food Chemistry (2024) Vol. 445, pp. 138701-138701
Closed Access | Times Cited: 15
Ultrasound‒treated soy protein fibrils: A potential vehicle for curcumin with improved water solubility, antioxidant activity and sustained‒release property
Fuyun Ji, Zijun Wang, Xiaohui Bai, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108929-108929
Closed Access | Times Cited: 27
Fuyun Ji, Zijun Wang, Xiaohui Bai, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108929-108929
Closed Access | Times Cited: 27
Mechanism for improving the in vitro digestive properties of coconut milk by modifying the structure and properties of coconut proteins with monosodium glutamate
Jiawu Wu, Yingjiao Tang, Ming Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114288-114288
Closed Access | Times Cited: 6
Jiawu Wu, Yingjiao Tang, Ming Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114288-114288
Closed Access | Times Cited: 6
Effects of triple-frequency orthogonal ultrasound-assisted freezing on the quality properties of large yellow croaker (Larimichthys crocea)
Weihao Yang, Zhilong Xu, Jun Mei, et al.
LWT (2025), pp. 117429-117429
Open Access
Weihao Yang, Zhilong Xu, Jun Mei, et al.
LWT (2025), pp. 117429-117429
Open Access
Investigation on the mechanism of anionic polysaccharides affecting the gastrointestinal digestion fate of sea cucumber collagen fibrils
Xuanli Sha, Yuhan Zhang, Yaoguang Chang, et al.
International Journal of Biological Macromolecules (2025) Vol. 304, pp. 140721-140721
Closed Access
Xuanli Sha, Yuhan Zhang, Yaoguang Chang, et al.
International Journal of Biological Macromolecules (2025) Vol. 304, pp. 140721-140721
Closed Access
Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure
Zhaoli Zhang, Wangbin Shi, Yang Wang, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106489-106489
Open Access | Times Cited: 17
Zhaoli Zhang, Wangbin Shi, Yang Wang, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106489-106489
Open Access | Times Cited: 17
Thawing of goose meat by simultaneous dual frequency ultrasound for process efficiency: Thawing rate, quality attributes, structural characteristics
Wangbin Shi, Yang Wang, Xingyu Chen, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103588-103588
Closed Access | Times Cited: 5
Wangbin Shi, Yang Wang, Xingyu Chen, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103588-103588
Closed Access | Times Cited: 5
Ultrasound-assisted plasma-activated water thawing of porcine longissimus dorsi: Effects on physicochemical, thermal stability, rheological, and structural properties of myofibrillar protein
Dewei Kong, Jiaqi Liu, Jun Wang, et al.
Food Chemistry (2024) Vol. 459, pp. 140430-140430
Closed Access | Times Cited: 5
Dewei Kong, Jiaqi Liu, Jun Wang, et al.
Food Chemistry (2024) Vol. 459, pp. 140430-140430
Closed Access | Times Cited: 5
Synergistic effect of high-intensity ultrasound and pH-shifting on the functionalities of chicken wooden breast myofibrillar protein: Reveal the mechanism of protein structure change
Ke Wang, Yimin Zhang, Jingxin Sun
LWT (2023) Vol. 181, pp. 114743-114743
Open Access | Times Cited: 13
Ke Wang, Yimin Zhang, Jingxin Sun
LWT (2023) Vol. 181, pp. 114743-114743
Open Access | Times Cited: 13
LF-NMR and MRI analyses of water status and distribution in pork patties during combined roasting with steam cooking
Fengli Lian, Jun‐Hu Cheng, Ji Ma, et al.
Food Bioscience (2023) Vol. 56, pp. 103325-103325
Open Access | Times Cited: 13
Fengli Lian, Jun‐Hu Cheng, Ji Ma, et al.
Food Bioscience (2023) Vol. 56, pp. 103325-103325
Open Access | Times Cited: 13
Research Progress and Future Trends of Low Temperature Plasma Application in Food Industry: A Review
Jiacheng Zhang, Qijing Du, Yongxin Yang, et al.
Molecules (2023) Vol. 28, Iss. 12, pp. 4714-4714
Open Access | Times Cited: 11
Jiacheng Zhang, Qijing Du, Yongxin Yang, et al.
Molecules (2023) Vol. 28, Iss. 12, pp. 4714-4714
Open Access | Times Cited: 11
Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meat
Yan Cheng, Yuanrong Zheng, Xintong Cai, et al.
Food Research International (2024) Vol. 197, pp. 115166-115166
Closed Access | Times Cited: 3
Yan Cheng, Yuanrong Zheng, Xintong Cai, et al.
Food Research International (2024) Vol. 197, pp. 115166-115166
Closed Access | Times Cited: 3
Exploring the interaction between myofibrillar proteins and pyrazine compounds: Based on molecular docking, molecular dynamics simulation, and multi-spectroscopy techniques
Yumei Yu, Ahmed S.M. Saleh, X. Sun, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126844-126844
Closed Access | Times Cited: 11
Yumei Yu, Ahmed S.M. Saleh, X. Sun, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126844-126844
Closed Access | Times Cited: 11
Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein
Qinxiu Sun, Baohua Kong, Zheng Ouyang, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106719-106719
Open Access | Times Cited: 9
Qinxiu Sun, Baohua Kong, Zheng Ouyang, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106719-106719
Open Access | Times Cited: 9
Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure
Dewei Kong, Rongwei Han, Mengdi Yuan, et al.
Food Chemistry X (2023) Vol. 18, pp. 100630-100630
Open Access | Times Cited: 8
Dewei Kong, Rongwei Han, Mengdi Yuan, et al.
Food Chemistry X (2023) Vol. 18, pp. 100630-100630
Open Access | Times Cited: 8
Inhibitory mechanism of carboxymethyl cellulose on advanced glycation end products in plant-based meat alternatives
Siyu Wei, X.T. Song, Xin Yang, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110194-110194
Closed Access | Times Cited: 1
Siyu Wei, X.T. Song, Xin Yang, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110194-110194
Closed Access | Times Cited: 1
Ultrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation
Junmei Liu, Xiefei Li, Fang Geng, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107029-107029
Open Access | Times Cited: 1
Junmei Liu, Xiefei Li, Fang Geng, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107029-107029
Open Access | Times Cited: 1
A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications
Jiahui Chen, Xianming Zeng, Xiaomei Sun, et al.
Ultrasonics Sonochemistry (2023) Vol. 96, pp. 106427-106427
Open Access | Times Cited: 4
Jiahui Chen, Xianming Zeng, Xiaomei Sun, et al.
Ultrasonics Sonochemistry (2023) Vol. 96, pp. 106427-106427
Open Access | Times Cited: 4
The structural characteristics and physicochemical properties of mung bean protein hydrolysate of protamex induced by ultrasound
Shu‐Jing Bing, Fen‐Fang Liu, Yingqiu Li, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 6, pp. 3665-3675
Closed Access | Times Cited: 4
Shu‐Jing Bing, Fen‐Fang Liu, Yingqiu Li, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 6, pp. 3665-3675
Closed Access | Times Cited: 4
Revealing the synergistic effect of hydration and pulsed ultrasound on the emulsifying properties of silkworm pupa protein and its stabilized emulsion
Lishu Han, Chengjiang Tang, Yue Ma, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 9, pp. 5407-5418
Closed Access
Lishu Han, Chengjiang Tang, Yue Ma, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 9, pp. 5407-5418
Closed Access
Effects of Curing Methods on the Properties of Beef Myofibrillar Protein and Heat-Induced Gel and the Edible Quality of Roast Beef
Yajun Zhou, Siyu He, Yao Guangming, et al.
(2024)
Closed Access
Yajun Zhou, Siyu He, Yao Guangming, et al.
(2024)
Closed Access
Structural and gel property changes in chicken myofibrillar protein induced by argon cold plasma-activated water: With a molecular docking perspective
Junqi Li, Wei Rao, Yangying Sun, et al.
Food Research International (2024) Vol. 197, pp. 115271-115271
Closed Access
Junqi Li, Wei Rao, Yangying Sun, et al.
Food Research International (2024) Vol. 197, pp. 115271-115271
Closed Access
Rhamnolipids functionalized intrinsically active liposomes loaded with cinnamaldehyde: Potent antimicrobial and antibiofilm activity against Salmonella Typhimurium and Salmonella Enteritidis
Noureen Zafeer, Sajida Mushtaq, Saima Shabbir, et al.
Food Science and Biotechnology (2024)
Closed Access
Noureen Zafeer, Sajida Mushtaq, Saima Shabbir, et al.
Food Science and Biotechnology (2024)
Closed Access
