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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:

l-Arginine and l-Lysine Alleviate Myosin from Oxidation: Their Role in Maintaining Myosin’s Emulsifying Properties
Daojing Zhang, Yinyin Zhang, Yajun Huang, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 10, pp. 3189-3198
Closed Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review
Longteng Zhang, Qian Li, Yulong Bao, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 6, pp. 1572-1591
Closed Access | Times Cited: 56
Changes in structure and emulsifying properties of coconut globulin after the atmospheric pressure cold plasma treatment
Yang Chen, Mengying Yao, Tianyi Yang, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108289-108289
Closed Access | Times Cited: 43
l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum
Pengqi Bao, Li Chen, Yue Hu, et al.
Food Chemistry (2022) Vol. 393, pp. 133347-133347
Closed Access | Times Cited: 42
Novel food ingredients: Evaluation of commercial processing conditions on nutritional and technological properties of edible cricket (Acheta domesticus) and its derived parts
Alejandro Brena-Melendez, Luis Eduardo García-Amezquita, Andrea M. Liceaga, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103589-103589
Closed Access | Times Cited: 8
Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate
Bin Zhu, Jinjie Yang, Jingjing Dou, et al.
Food Chemistry (2024) Vol. 447, pp. 138901-138901
Closed Access | Times Cited: 8
Mechanism of low-voltage electrostatic fields on the water-holding capacity in frozen beef steak: Insights from myofilament lattice arrays
Yong Xie, Kai Zhou, Bo Chen, et al.
Food Chemistry (2023) Vol. 428, pp. 136786-136786
Closed Access | Times Cited: 17
Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution
Pengqi Bao, Li Chen, Yu Wang, et al.
Meat Science (2021) Vol. 179, pp. 108530-108530
Closed Access | Times Cited: 35
l‐Arginine and l‐lysine can weaken the intermolecular interactions of main myofibrillar proteins: the roles in improving the tenderness of pork Longissimus lumborum muscle
Li Chen, Rui Li, Cunliu Zhou
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 3085-3096
Closed Access | Times Cited: 16
Muscle Protein Oxidation and Functionality: A Global View of a Once-Neglected Phenomenon
Youling L. Xiong
Meat and Muscle Biology (2022) Vol. 5, Iss. 3
Open Access | Times Cited: 21
Alleviation of albumin glycation-induced diabetic cardiomyopathy by L-Arginine: Insights into Nrf-2 signaling
Muskan R. Thakur, Sampada S. Nachane, Rashmi S. Tupe
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130478-130478
Closed Access | Times Cited: 4
l-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths
Yaosong Wang, Tianyi Ma, Changqi Liu, et al.
LWT (2021) Vol. 152, pp. 112382-112382
Closed Access | Times Cited: 26
Effects of l-arginine/l-lysine modifications on the protein structure, binding interactions, and functional properties of soy protein hydrolysate
Bin Zhu, Jinjie Yang, Jiaye Yu, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109319-109319
Closed Access | Times Cited: 10
Fabrication, characterization and emulsifying properties of myofibrillar protein-chitosan complexes in acidic conditions
Yumiao Lang, Mingru Wang, Shasha Zhou, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 130000-130000
Closed Access | Times Cited: 3
Protective effects and molecular mechanisms of Litopenaeus vannamei treated with L-arginine/ -lysine against myofibrillar proteins oxidation and quality degradation during freeze-thaw cycles
Mengxue He, Yejun Zhang, Wenwen Luo, et al.
Food Chemistry (2024) Vol. 462, pp. 140995-140995
Closed Access | Times Cited: 3
l-Arginine and l-lysine improve the emulsifying and dissolution properties of pale, soft, exudative-like chicken myofibrillar proteins by modifying their conformations
Xun Gao, Axiang Li, Cunliu Zhou
Food Chemistry (2024) Vol. 463, pp. 141136-141136
Closed Access | Times Cited: 3
Improving quality attributes of refrigerated prepared pork chops by injecting l-arginine and l-lysine solution
Li Chen, Pengqi Bao, Wang Yan, et al.
LWT (2021) Vol. 153, pp. 112423-112423
Open Access | Times Cited: 21
Individual effects of rosemary extract and green tea polyphenols on the physicochemical properties of soybean oil–myosin emulsion with l-arginine or l-lysine
Yue Hu, Yan Wang, Dongmei Pan, et al.
Food Chemistry (2022) Vol. 395, pp. 133582-133582
Closed Access | Times Cited: 14
Improving the texture properties and protein thermal stability of Antarctic krill (Euphausia superba) by L‐lysinemarination
Junxin Lin, Yuying Zhang, Yiwei Li, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 9, pp. 3916-3924
Closed Access | Times Cited: 18
Injection of l-arginine or l-lysine before freezing delays the emulsifying and gelling properties deterioration of myofibrillar proteins of frozen porcine Longissimus lumborum muscle
Rui Li, Xiaokang Fan, Xun Gao, et al.
Food Chemistry (2023) Vol. 427, pp. 136736-136736
Closed Access | Times Cited: 7
The restorative role and mechanism of L-lysine in yak myofibrillar protein gelling properties under malondialdehyde-induced over-oxidation damage
Hui-Qin Lu, Linlin Wang, Lina Wang, et al.
LWT (2023) Vol. 189, pp. 115519-115519
Open Access | Times Cited: 5
Inhibitory effect of L-arginine on the oxidative aggregation behavior of myofibrillar proteins in the Antarctic krill (Euphausia superba): pH and antioxidation
Xinyu Zhang, Xiang Ren, Junxin Lin, et al.
Food Chemistry (2024) Vol. 464, pp. 141702-141702
Closed Access | Times Cited: 1
Application of Raman spectroscopy in a correlation study between protein oxidation/denaturation and conformational changes in beef after repeated freeze–thaw
Qingmin Chen, Yunfei Xie, Hang Yu, et al.
International Journal of Food Science & Technology (2021) Vol. 57, Iss. 1, pp. 719-727
Closed Access | Times Cited: 10
Effect of L-Lysine on Heat-Induced Aggregation Behavior of Antarctic Krill (Euphausia superba) Myofibrillar Protein
Junxin Lin, Peizi Sun, Yanfen Zhao, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 6, pp. 1448-1461
Open Access | Times Cited: 2
l-Arginine/l-Lysine Alleviated the Deterioration of Emulsion Sausages with Partial Replacement of Porcine Backfat by Soybean Oil by Hindering Hydroxyl Radical Stressed Oxidation of Meat Proteins
Daojing Zhang, Baocai Xu, Yinyin Zhang, et al.
ACS Food Science & Technology (2021) Vol. 1, Iss. 5, pp. 967-974
Closed Access | Times Cited: 4
L-Arginine and L-Lysine Improve the Emulsifying and Dissolution Properties of Pale, Soft, Exudative-Like Chicken Myofibrillar Proteins by Modifying Their Conformations
Xun Gao, Axiang Li, Cunliu Zhou
(2024)
Closed Access
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