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:
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
Showing 9 citing articles:
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
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
Assessment of the impact of whey protein hydrolysate on myofibrillar proteins in surimi during repeated freeze–thaw cycles: Quality enhancement and antifreeze potential
Xinyan Peng, Yunying Li, Juan Yu, et al.
Food Chemistry (2024) Vol. 460, pp. 140552-140552
Closed Access | Times Cited: 2
Xinyan Peng, Yunying Li, Juan Yu, et al.
Food Chemistry (2024) Vol. 460, pp. 140552-140552
Closed Access | Times Cited: 2
Ultrasound treatment improved gelling and emulsifying properties of myofibrillar proteins from Antarctic krill (Euphausia superba)
Chang Zhou, Ruoyan Liu, Di Zhao, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107123-107123
Open Access | Times Cited: 1
Chang Zhou, Ruoyan Liu, Di Zhao, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107123-107123
Open Access | Times Cited: 1
Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein
Junguang Li, Chenhao Sun, Xiaonan Yue, et al.
Food Chemistry X (2024) Vol. 25, pp. 102144-102144
Open Access | Times Cited: 1
Junguang Li, Chenhao Sun, Xiaonan Yue, et al.
Food Chemistry X (2024) Vol. 25, pp. 102144-102144
Open Access | Times Cited: 1
The Effects of Four Different Thawing Methods on Quality Indicators of Amphioctopus neglectus
Huixin Zhang, Shuji Liu, Shuigen Li, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1234-1234
Open Access
Huixin Zhang, Shuji Liu, Shuigen Li, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1234-1234
Open Access
Thawing of Frozen Hairtail (Trichiurus lepturus) with Graphene Nanoparticles Combined with Radio Frequency: Variations in Protein Aggregation, Structural Characteristics, and Stability
Fang Tian, W.L. Chen, Xiaohan Gu, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1632-1632
Open Access
Fang Tian, W.L. Chen, Xiaohan Gu, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1632-1632
Open Access
Influence of low voltage programmed thawing on the quality of frozen pork and its myofibrillar protein
Xiaoli Zhang, Yuhang Wu, Yu-Chen Lin, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103858-103858
Closed Access
Xiaoli Zhang, Yuhang Wu, Yu-Chen Lin, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103858-103858
Closed Access
The mechanism of peanut shell flavonoids inhibiting the oxidation of myofibrillar protein: An elucidation of the antioxidative preservation action of peanut shell flavonoids on chilled pork
Cong Wang, Li Zhang, Ling Han, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137900-137900
Closed Access
Cong Wang, Li Zhang, Ling Han, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137900-137900
Closed Access
