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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:

Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism
Qingling Wang, Chen Gu, Ranran Wei, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106349-106349
Open Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

Effects of ultrasound combined with κ-carrageenan on the rheological behaviours, textural properties and microstructures of meat batters before and after heating treatment
Shiwen Lin, Xiaofei Li, Hong Lv, et al.
Food Hydrocolloids (2025), pp. 111234-111234
Closed Access | Times Cited: 2
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, Xue Liang, Jingming Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128569-128569
Closed Access | Times Cited: 23
Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel
Shiwen Lin, Xue Liang, Zihan Zhao, et al.
Food Research International (2024) Vol. 182, pp. 114177-114177
Closed Access | Times Cited: 12
Modification of myofibrillar protein structural characteristics: Effect of ultrasound-assisted first-stage thermal treatment on unwashed Silver Carp surimi gel
Yisha Xie, Kangyu Zhao, Feng Yang, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106911-106911
Open Access | Times Cited: 11
Investigation of heat-induced pork batter quality detection and change mechanisms using Raman spectroscopy coupled with deep learning algorithms
Huanhuan Li, Sheng Wei, Selorm Yao‐Say Solomon Adade, et al.
Food Chemistry (2024) Vol. 461, pp. 140798-140798
Closed Access | Times Cited: 8
Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties
Meijuan Lan, Tongshuai Li, Lin Li, et al.
Food Chemistry (2023) Vol. 435, pp. 137564-137564
Closed Access | Times Cited: 17
Mechanism of ultrasonic combined with different fields on protein complex system and its effect on its functional characteristics and application: A review
Sheng Qian, Tiantong Lan, Xu Zhao, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106532-106532
Open Access | Times Cited: 16
Study on the effect and mechanism of chicken breast on the gel properties of silver carp (Hypophthalmichtys molitrix) surimi
Qixing Jiang, Lishi Wang, Pei Gao, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 2, pp. 1132-1142
Open Access | Times Cited: 16
Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment
Yisha Xie, Feng Yang, Kangyu Zhao, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 47, pp. 18601-18612
Closed Access | Times Cited: 16
Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, et al.
Meat Science (2023) Vol. 208, pp. 109382-109382
Closed Access | Times Cited: 14
Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging
Rui Liu, Wen Guan, Wei Lv, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 391-391
Open Access | Times Cited: 5
Hawthorn pectin/soybean isolate protein hydrogel bead as a promising ferrous ion-embedded delivery system
Wenxian Sun, Kaixuan Bu, Huangmei Meng, et al.
Colloids and Surfaces B Biointerfaces (2024) Vol. 237, pp. 113867-113867
Closed Access | Times Cited: 5
Effects of Soy Protein Isolate and Inulin Conjugate on Gel Properties and Molecular Conformation of Spanish Mackerel Myofibrillar Protein
Wei Wang, Sirui Ma, Qing Shao, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2920-2920
Open Access | Times Cited: 4
Insights into the impact mechanism of tumbling-curing on the edible quality of beef salted ham through analysis of myofibrillar protein gel properties
Feng Yin, Xueyuan Bai, Wei Tian, et al.
Meat Science (2025), pp. 109761-109761
Closed Access
Effect of resonance acoustic mixing treatment on the gelation properties of pea protein isolate and the gel in vitro digestibility
Ying He, Yibing Wang, Yingjie Li, et al.
International Journal of Biological Macromolecules (2025) Vol. 303, pp. 140568-140568
Closed Access
Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gel
Jun Wang, Dewei Kong, Rongwei Han, et al.
Meat Science (2025) Vol. 225, pp. 109806-109806
Closed Access
Molecular interactions and gel network modulation in ionic polysaccharide-gelatin hydrogels for improved texture of skipjack tuna products
Yang Xiao-qing, Zhifeng Tan, Weiping Zhao, et al.
Food Chemistry (2025), pp. 144002-144002
Closed Access
Underlying mechanisms and effects of ultrasound treatment on the gelling properties, sensory attributes and in vitro digestibility of κ-carrageenan contained frankfurters
Shiwen Lin, Yun Liu, Jian‐Rong Wang, et al.
Meat Science (2025), pp. 109822-109822
Closed Access
Mechanistic study of ultrasound synergy with soybean 11S globulin to improve myofibrillar protein gel properties in low-salt lamb: molecular conformation and water migration
Rong Bai, Jing Xi, Huiyu Han, et al.
Food Research International (2025), pp. 116446-116446
Closed Access
Pomegranate Peel as a Renewable Bioresource to Improve Gelling Properties of Tilapia Surimi: Valorising Waste to Green Gel Enhancer
Sanjeev Sharma, Ranendra K. Majumdar
Waste and Biomass Valorization (2025)
Closed Access
Insight into the Effects of Hydrodynamic Cavitation at Different Ionic Strengths on Physicochemical and Gel Properties of Myofibrillar Protein from Tilapia (Oreochromis niloticus)
Kun Xie, Feng Yang, Xian’e Ren, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 851-851
Open Access | Times Cited: 3
Insight into the effects of large yellow croaker roe (Larimichthys Crocea) phospholipids on the conformational and functional properties of pork myofibrillar protein
Boruo Yang, Mei Lan, Rongbin Zhong, et al.
Food Chemistry (2024) Vol. 461, pp. 140813-140813
Closed Access | Times Cited: 3
Improvement on gel properties of chicken myofibrillar protein with electron beam irradiation: Based on protein structure, gel quality, water state
Rong Bai, Jincheng Han, Xiang Ye, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 135806-135806
Closed Access | Times Cited: 2
A comparative study of the impacts of preparation techniques on the rheological and textural characteristics of emulsion gels (emulgels)
Behnaz Hashemi, Elham Assadpour, Fuyuan Zhang, et al.
Advances in Colloid and Interface Science (2023) Vol. 322, pp. 103051-103051
Closed Access | Times Cited: 4
Effect of Multi-mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels
Yu Cheng, Xiaolong Shi, Georgina Benewaa Yeboah, et al.
(2024)
Open Access | Times Cited: 1
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