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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:

High-intensity ultrasound modified the functional properties of Neosalanx taihuensis myofibrillar protein and improved its emulsion stability
Deng Xiao-hong, Xiang-xiang Ni, Jiahui Han, et al.
Ultrasonics Sonochemistry (2023) Vol. 97, pp. 106458-106458
Open Access | Times Cited: 52

Showing 1-25 of 52 citing articles:

Ultra-high pressure improved gelation and digestive properties of Tai Lake whitebait myofibrillar protein
Mingfeng Xu, Xiangxiang Ni, Qiwei Liu, et al.
Food Chemistry X (2023) Vol. 21, pp. 101061-101061
Open Access | Times Cited: 49
Effects of ultrasonic treatment on the structure and functional characteristics of myofibrillar proteins from black soldier fly
Xiangxiang Ni, Chengcheng Chen, Ruixi Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 135057-135057
Closed Access | Times Cited: 31
Whey protein isolate-stabilized gardenia fruit oil nanoemulsions: Ultrasonic preparation, characterization and applications in nutraceuticals delivery
Danli Wang, Anxiu Bao, Yawen Yuan, et al.
Industrial Crops and Products (2024) Vol. 212, pp. 118345-118345
Closed Access | Times Cited: 22
The Effect of Ultrasound Treatment on the Structural and Functional Properties of Tenebrio molitor Myofibrillar Protein
Xiu Wang, Xiangxiang Ni, Chaoyi Duan, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2817-2817
Open Access | Times Cited: 17
Lipidomics reveals the effect of hot-air drying on the quality characteristics and lipid oxidation of Tai Lake whitebait (Neosalanx taihuensis Chen)
Mingfeng Xu, Qiwei Liu, Xiangxiang Ni, et al.
LWT (2024) Vol. 197, pp. 115942-115942
Open Access | Times Cited: 15
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: 26
Stabilizing effect of silver carp myofibrillar protein modified by high intensity ultrasound on high internal phase emulsions: Protein denaturation, interfacial adsorption and reconfiguration
Zehan Hong, Yaqiu Kong, Ruotong Guo, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130896-130896
Closed Access | Times Cited: 10
Towards higher-quality low salt surimi gels: Significance of the combinatorial effects of chickpea protein with transglutaminase on their micro-structures
Tong Shi, Yuan Li, Yunfei Kong, et al.
LWT (2024) Vol. 199, pp. 116103-116103
Open Access | Times Cited: 7
Ultrasound-assisted pH shift-induced interfacial remodeling for enhancing soluble yeast protein content: Effects on structure and interfacial properties of proteins under different treatment conditions
Chengxin Ma, Qingyi Wan, Jian Song, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109521-109521
Closed Access | Times Cited: 15
Understanding the mechanism of high viscosity food delaying gastric emptying
Weilin Liu, Weiping Jin, Peter J. Wilde, et al.
Food & Function (2024) Vol. 15, Iss. 10, pp. 5382-5396
Closed Access | Times Cited: 6
Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation
Wenjing Yao, Zihan Zhao, Jingming Zhang, et al.
Meat Science (2024) Vol. 217, pp. 109595-109595
Closed Access | Times Cited: 6
Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor
Qiaoli Zhao, Bin Zheng, Jinwei Li, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104663-104663
Closed Access | Times Cited: 6
Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel
Yudong Wang, Zhuang Yang, Jingyan Zhang, et al.
LWT (2024) Vol. 196, pp. 115865-115865
Open Access | Times Cited: 5
Promotion of Peptides Production of Solid-State Fermented Soybean Meal by Ultrasound-Enhanced Bacillus Amyloliquefaciens: Optimization of Ultrasound Conditions and Scale-up Test
Yucheng Wang, Suyun Li, Junsong Zhu, et al.
Food and Bioprocess Technology (2025)
Closed Access
Enhancing walnut protein isolate functionality with ultrasound treatment: An integrated experimental and molecular dynamics simulation study
Mingxin Zhang, Zehui Zhu, Fei Pan, et al.
Food Hydrocolloids (2025), pp. 111135-111135
Closed Access
A Comparative Study of Ultrasound and Thermal Processing: Effects on Stability and Protein Structure in Goat Milk
Xiaoxia Chen, Lusha Wei, Yazhou Mao, et al.
Journal of Dairy Science (2025)
Open Access
Nanocoating of quinoa protein and hyaluronic acid enhances viability and stability of Limosilactobacillus fermentum RC4 microcapsules
Qing Fan, Lian Liu, Liwen Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 141863-141863
Closed Access
Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification
Qingqing Liu, Yanting Liu, He Huang, et al.
Ultrasonics Sonochemistry (2023) Vol. 100, pp. 106638-106638
Open Access | Times Cited: 14
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: 14
Curcumin-loaded oil body emulsions prepared by an ultrasonic and pH-driven method: Fundamental properties, stability, and digestion characteristics
Jianyu Zhu, Huan Wang, Liming Miao, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106711-106711
Open Access | Times Cited: 13
Double-layer films based on konjac gum and hydroxypropyl methyl cellulose loaded with thyme essential oil Pickering emulsion: preparation, characterization, and application
Yingmeng Hou, Yuanda Sun, Shiyu Jia, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110459-110459
Closed Access | Times Cited: 4
Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology
Ye Tao, Jiaming Cai, Peng Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110570-110570
Closed Access | Times Cited: 4
Phosphorylation altered structural flexibility of goose liver protein: Relation to interfacial and emulsifying properties
Yangyang Hu, Changyu Zhou, Xiaoqun Zeng, et al.
Journal of Food Engineering (2024) Vol. 375, pp. 112040-112040
Closed Access | Times Cited: 3
Phosphate type dependent phosphorylation on the interfacial and emulsion stabilizing behaviors of goose liver protein: Perspective of protein charging
Yangyang Hu, Changyu Zhou, Xiaoqun Zeng, et al.
Colloids and Surfaces B Biointerfaces (2024) Vol. 238, pp. 113872-113872
Closed Access | Times Cited: 3
Unravelling the synergistic effect of incorporation of β-glucan and high intensity ultrasound treatment on the stability of highland barley milk
Hongwei Cao, Ranqing Li, Sen Li, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109396-109396
Closed Access | Times Cited: 8
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