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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:

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

Showing 1-25 of 35 citing articles:

The determination of aggregation size on the emulsion properties of myofibrillar protein
Haozhen Zhang, Weiyi Zhang, Xue Zhao, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109015-109015
Closed Access | Times Cited: 36
Improvement of solubility, gelation and emulsifying properties of myofibrillar protein from mantis shrimp (Oratosquilla oratoria) by phosphorylation modification under low ionic strength of KCl
Beibei Jia, Jinyu Chen, Gongru Yang, et al.
Food Chemistry (2022) Vol. 403, pp. 134497-134497
Closed Access | Times Cited: 36
Modification of the structure and function of myofibrillar protein by structurally relevant natural phenolic compounds
Na Li, Kexin Zhang, Xing-Hua Dong, et al.
Food Bioscience (2023) Vol. 53, pp. 102676-102676
Closed Access | Times Cited: 22
Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein
Chuanai Cao, Liang Xue, Yining Xu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128659-128659
Closed Access | Times Cited: 22
Soluble nano-sized aggregates of Alaska pollock proteins engineered by the refolding process of pH-shifting
Xiaohan Zheng, Bowen Zou, Jiayi Du, et al.
Food Research International (2025), pp. 115829-115829
Closed Access
Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive characteristics
Xiangzhou Yi, Zhisheng Pei, Guanghua Xia, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126731-126731
Closed Access | Times Cited: 18
Role of oil polarity on myofibrillar protein emulsions stability: A multi-scale research
Weiyi Zhang, Haozhen Zhang, Xinglian Xu, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 676, pp. 132220-132220
Closed Access | Times Cited: 17
The role of protein concentration in heat‐induced particulation of soy proteins at different pHs: Structure and functional properties
Yixin Zheng, Mengge Sun, Xiaohui Sun, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 955-965
Open Access | Times Cited: 16
Heat-induced agglomeration of water-soluble cod proteins toward gelled structures
Xiaohan Zheng, Bowen Zou, Wenqiang Cai, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129418-129418
Closed Access | Times Cited: 5
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
Phenolic compounds in walnut pellicle improve walnut (Juglans regia L.) protein solubility under pH-shifting condition
Xiangzhen Kong, Zilin Huang, Caimeng Zhang, et al.
Food Research International (2022) Vol. 163, pp. 112156-112156
Closed Access | Times Cited: 23
Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism
Lin Chen, Nan Chen, Qiang He, et al.
Food Research International (2022) Vol. 162, pp. 112110-112110
Closed Access | Times Cited: 21
Mechanisms of heat-mediated aggregation behavior of water-soluble cod protein
Xiaohan Zheng, Bowen Zou, Chao Ren, et al.
Food Chemistry (2023) Vol. 419, pp. 135973-135973
Closed Access | Times Cited: 13
Insight into Ionic Strength-Induced Solubilization of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix): Structural Changes and 4D Label-Free Proteomics Analysis
Xingying Li, Nana Zhang, Xidong Jiao, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 37, pp. 13920-13933
Closed Access | Times Cited: 13
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
Deciphering the thick filaments assembly behavior of myosin as affected by enzymatic deamidation
Yanyun Zhang, Wenyan Fu, Dongmei Liu, et al.
Food Chemistry (2023) Vol. 433, pp. 137385-137385
Closed Access | Times Cited: 11
Effects of alternating electric field assisted freezing-thawing-aging sequence on longissimus dorsi muscle microstructure and protein characteristics
Guangyu Wu, Chuan Yang, Heather L. Bruce, et al.
Food Chemistry (2022) Vol. 409, pp. 135266-135266
Closed Access | Times Cited: 19
Effects of eugenol on the structure and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress
Deyin Pan, Jinming Ma, Jingjing Diao, et al.
Food Chemistry X (2023) Vol. 20, pp. 100946-100946
Open Access | Times Cited: 9
Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond
Haozhen Zhang, Weiyi Zhang, Xinglian Xu, et al.
Langmuir (2023) Vol. 39, Iss. 49, pp. 17782-17797
Closed Access | Times Cited: 9
ε-Polylysine-mediated enhancement of the structural stability and gelling properties of myofibrillar protein under oxidative stress
Wenhui Ma, Fang Yuan, Feng Li, et al.
International Journal of Biological Macromolecules (2022) Vol. 220, pp. 1114-1123
Closed Access | Times Cited: 15
Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein
Fan Feng, Yantao Yin, Lei Zhou, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 5, pp. 2532-2540
Closed Access | Times Cited: 8
Fortified chocolate mousse with powder and extract from Moringa oleifera leaves for nutritional value improvement
Olívia J.S. Gomes, Anabela Leitão, Marisa C. Gaspar, et al.
Food Chemistry (2024) Vol. 441, pp. 138338-138338
Open Access | Times Cited: 2
Effect of sodium alginate and egg white protein combinations on the functional properties and structures of chicken myofibrillar protein
Yi Huan, Jieqiong Yao, Yifeng Chen, et al.
Food Research International (2024) Vol. 196, pp. 115071-115071
Closed Access | Times Cited: 2
Ultrasound treatment enhanced the functional properties of phycocyanin with phlorotannin from Ascophyllum nodosum
Ying Bai, Xueting Li, Yuqianqian Xie, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 7
Role of sodium pyrophosphate and catechin in the enzymatic hydrolysis of oxidatively damaged myofibrillar protein gels in vitro: Mechanistic insights
Wenhui Ma, Yuan Wei, Xianqi Yao, et al.
Food Chemistry (2024) Vol. 461, pp. 140884-140884
Closed Access | Times Cited: 1
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