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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:

Gallic Acid-Aided Cross-Linking of Myofibrillar Protein Fabricated Soluble Aggregates for Enhanced Thermal Stability and a Tunable Colloidal State
Kaiwen Chen, Xing Chen, Li Liang, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 41, pp. 11535-11544
Closed Access | Times Cited: 70

Showing 1-25 of 70 citing articles:

Dietary gallic acid as an antioxidant: A review of its food industry applications, health benefits, bioavailability, nano-delivery systems, and drug interactions
Zedong Xiang, Huida Guan, Xiang Zhao, et al.
Food Research International (2024) Vol. 180, pp. 114068-114068
Closed Access | Times Cited: 30
Preservation effects of photodynamic inactivation-mediated antibacterial film on storage quality of salmon fillets: Insights into protein quality
Lu Chen, Yong Zhao, Qiandai Shi, et al.
Food Chemistry (2024) Vol. 444, pp. 138685-138685
Closed Access | Times Cited: 14
Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage
Yueyue Liu, Longteng Zhang, Song Gao, et al.
Food Chemistry (2021) Vol. 370, pp. 131079-131079
Closed Access | Times Cited: 70
Laccase-catalyzed soy protein and gallic acid complexation: Effects on conformational structures and antioxidant activity
Hui Wang, Shengping You, Wenhang Wang, et al.
Food Chemistry (2021) Vol. 375, pp. 131865-131865
Closed Access | Times Cited: 62
Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism
Jiahui Chen, Xing Zhang, Mengying Fu, et al.
Ultrasonics Sonochemistry (2021) Vol. 76, pp. 105652-105652
Open Access | Times Cited: 58
Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review
Ke Wang, Yan Li, Yimin Zhang, et al.
Meat Science (2022) Vol. 189, pp. 108822-108822
Closed Access | Times Cited: 51
Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters
Jiahui Chen, Xing Zhang, Xing Chen, et al.
Food Chemistry (2022) Vol. 386, pp. 132662-132662
Closed Access | Times Cited: 48
High-pressure homogenization: A potential technique for transforming insoluble pea protein isolates into soluble aggregates
Lijuan Luo, Zhiming Wang, Yuanyuan Deng, et al.
Food Chemistry (2022) Vol. 397, pp. 133684-133684
Closed Access | Times Cited: 47
Resveratrol inhibits lipid and protein co-oxidation in sodium caseinate-walnut oil emulsions by reinforcing oil-water interface
Tian Gong, Bang Chen, Ching Yuan Hu, et al.
Food Research International (2022) Vol. 158, pp. 111541-111541
Closed Access | Times Cited: 41
Tailoring protein intrinsic charge by enzymatic deamidation for solubilizing chicken breast myofibrillar protein in water
Wenyan Fu, Xing Chen, Hao Cheng, et al.
Food Chemistry (2022) Vol. 385, pp. 132512-132512
Closed Access | Times Cited: 38
Polysaccharides improved the viscoelasticity, microstructure, and physical stability of ovalbumin-ferulic acid complex stabilized emulsion
Zhenzhen Huang, Xinxi Yang, Siyue Liang, et al.
International Journal of Biological Macromolecules (2022) Vol. 211, pp. 150-158
Closed Access | Times Cited: 38
Food proteins: Solubility & thermal stability improvement techniques
Negin Yousefi, Soleiman Abbasi
Food Chemistry Advances (2022) Vol. 1, pp. 100090-100090
Open Access | Times Cited: 38
Soluble Aggregates of Myofibrillar Proteins Engineered by Gallic Acid: Colloidal Structure and Resistance to In Vitro Gastric Digestion
Xing Chen, Kaiwen W. Chen, Hao Cheng, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 13, pp. 4066-4075
Closed Access | Times Cited: 35
Effect of sodium metabisulfite-mediated self-assembly on the quality of silver carp myofibrillar protein-EGCG composite gels
Chenxing Du, Yizhong Shen, Xiyang Zhong, et al.
Food Chemistry (2024) Vol. 457, pp. 140050-140050
Closed Access | Times Cited: 7
Amphipathic Regulation of Cottonseed Protein with the Conjugation of Bayberry Tannin for Efficient Surface Decontamination of Uranium
Kwame Eduam Baiden Frempong, Jie Wang, Yu Chen, et al.
Journal of Hazardous Materials (2025), pp. 137450-137450
Closed Access
Advances in converting of meat protein into functional ingredient via engineering modification of high pressure homogenization
Xing Chen, Li Liang, Xinglian Xu
Trends in Food Science & Technology (2020) Vol. 106, pp. 12-29
Closed Access | Times Cited: 51
Aggregation of egg white peptides (EWP) induced by proanthocyanidins: A promising fabrication strategy for EWP emulsion
Hedi Wen, Zihao Li, Yuchen Li, et al.
Food Chemistry (2022) Vol. 400, pp. 134019-134019
Closed Access | Times Cited: 34
New insights into the ultrasound impact on covalent reactions of myofibrillar protein
Jiahui Chen, Xing Chen, Guanghong Zhou, et al.
Ultrasonics Sonochemistry (2022) Vol. 84, pp. 105973-105973
Open Access | Times Cited: 33
Preparation of mechanically strong and active composite films based on fish myofibrillar proteins: The dual effects of oxidized polyphenol crosslinking and layered double hydroxide reinforcement
Cheng Zhao, Junxiang Zhu, Chenxue Zhang, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107616-107616
Closed Access | Times Cited: 32
High-intensity ultrasound combined with glycation enhances the thermal stability and in vitro digestion behaviors of myofibrillar protein aqueous solution
Ge Han, Siqi Zhao, Qian Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126301-126301
Closed Access | Times Cited: 16
κ-Carrageenan Improves the Gelation Capacity of Antarctic Krill Myofibrillar Proteins through Covalent and Noncovalent Interactions
Shuang Li, Songyi Lin, Pengfei Jiang, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110220-110220
Closed Access | Times Cited: 5
Preparation of Pickering emulsion based on soy protein isolate-gallic acid with outstanding antioxidation and antimicrobial
Fengping Yi, Kaiwen Wu, Genfa Yu, et al.
Colloids and Surfaces B Biointerfaces (2021) Vol. 206, pp. 111954-111954
Closed Access | Times Cited: 38
Near‐Infrared Light‐Regulated Drug‐Food Homologous Bioactive Molecules and Photothermal Collaborative Precise Antibacterial Therapy Nanoplatform with Controlled Release Property
Xinyu Sun, Lihua Li, Hui Zhang, et al.
Advanced Healthcare Materials (2021) Vol. 10, Iss. 16
Closed Access | Times Cited: 32
Heat-induced unfolding facilitates plant protein digestibility during in vitro static infant digestion
Jiaying Tang, Harry J. Wichers, Kasper Hettinga
Food Chemistry (2021) Vol. 375, pp. 131878-131878
Open Access | Times Cited: 31
Solubilization strategy of myofibrillar proteins in low-ionic media (prototype soup): The effect of high-intensity ultrasound combined with non-covalent or covalent modification of polyphenols on myosin molecular assembly
Chao Zhang, Ziyi Wang, Qian Liu, et al.
Food Chemistry (2023) Vol. 436, pp. 137701-137701
Closed Access | Times Cited: 12
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