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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:

Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices
X. Sun, Yumei Yu, Ahmed S.M. Saleh, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106510-106510
Open Access | Times Cited: 19

Showing 19 citing articles:

Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation
Chuanhu Han, Yuanrong Zheng, Siqiang Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130300-130300
Closed Access | Times Cited: 8
The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110015-110015
Closed Access | Times Cited: 7
In-depth analysis of the relationship between matrix network structure and flavor diffusion of meat analogs: based on interactions and extrusion processes
Wanrong Jiang, Xiaoyu Yang, Liang Li
Food Hydrocolloids (2025), pp. 111064-111064
Closed Access
Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds
X. Sun, Yumei Yu, Ahmed S.M. Saleh, et al.
Food Chemistry (2024) Vol. 451, pp. 139455-139455
Closed Access | Times Cited: 4
Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors
Weifang Lin, Jiafei Zhu, Yangying Sun, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106407-106407
Closed Access | Times Cited: 4
Insights into the interactions between etheric compounds and myofibrillar proteins using multi-spectroscopy, molecular docking, and molecular dynamics simulation
X. Sun, Ahmed S.M. Saleh, Zhenyu Wang, et al.
Food Research International (2023) Vol. 175, pp. 113787-113787
Closed Access | Times Cited: 11
Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques
Wanrong Jiang, Xiaoyu Yang, Liang Li
Current Research in Food Science (2024) Vol. 8, pp. 100747-100747
Open Access | Times Cited: 3
Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition
Zongyuan Han, K.-J. Cheng, Yanmo Pan, et al.
Food Chemistry (2024) Vol. 458, pp. 140188-140188
Closed Access | Times Cited: 3
Effect of microwave and conduction heating on the adsorption ability of myofibrillar protein to pyrazine flavor compounds
Yucen Chen, Xinshuo Wang, Yahui Gao, et al.
Food Bioscience (2024) Vol. 59, pp. 104127-104127
Closed Access | Times Cited: 2
Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances
Rong Qian, Chang Sun, Ting Bai, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
Establishment of intermittent ultrasound-complex enzyme deodorization technology for tilapia based on GC-IMS and HS-SPME-GC/MS analysis
Xin Sun, Xiaoli Liu, Wei Yang, et al.
Food Bioscience (2024) Vol. 61, pp. 104806-104806
Closed Access | Times Cited: 2
Synergistic Effects of High-Intensity Ultrasound Combined with L-Lysine for the Treatment of Porcine Myofibrillar Protein Regarding Solubility and Flavour Adsorption Capacity
Yongkang Xie, De Chen, Jianxin Cao, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 629-629
Open Access | Times Cited: 1
Unveiling the transformative influence of sonochemistry on formation of whey protein isolate and green tea extract (WPI-GTE) conjugates
Khanittha Chinarak, Chantira Wongnen, Manat Chaijan, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107037-107037
Open Access | Times Cited: 1
The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and Molecular interaction
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110561-110561
Closed Access | Times Cited: 1
Contribution of ultrasound‐assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancement
Chukai Li, Yangying Sun, Daodong Pan, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
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
Unraveling the mechanism of aroma loss during prolonged hot air drying of non-smoked bacon: Insights into aroma compounds generation and retention
Han Wu, Zhifei He, Yang Li, et al.
Food Research International (2024) Vol. 194, pp. 114927-114927
Closed Access
The influence of pH-ultrasonic-induced myofibrillar protein conformation of Penaeus vannamei (Litopenaeus vannamei) on emulsification and digestion characteristics of fish oil oleogel-based emulsions
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137419-137419
Closed Access
Effects of Ultrasonic-Assisted Marinating on Degradation of Beef Protein and Formation of Flavor Precursors
Weifang Lin, Jiafei Zhu, Yangying Sun, et al.
(2023)
Closed Access
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