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:
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
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
Showing 13 citing articles:
Microwave heat-induced aggregation behavior of fish myofibrillar protein: New insights from nano- and micro-structural observation
Xidong Jiao, Xingying Li, Nana Zhang, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109747-109747
Closed Access | Times Cited: 13
Xidong Jiao, Xingying Li, Nana Zhang, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109747-109747
Closed Access | Times Cited: 13
Green and sustainable microwave processing of surimi seafood: A review of protein component interactions, mechanisms, and industrial applications
Xidong Jiao, Huayu Yang, Xingying Li, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104266-104266
Closed Access | Times Cited: 20
Xidong Jiao, Huayu Yang, Xingying Li, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104266-104266
Closed Access | Times Cited: 20
Solubilization of fish myofibrillar proteins in NaCl and KCl solutions: A DIA-based proteomics analysis
Xidong Jiao, Xingying Li, Nana Zhang, et al.
Food Chemistry (2024) Vol. 445, pp. 138662-138662
Closed Access | Times Cited: 7
Xidong Jiao, Xingying Li, Nana Zhang, et al.
Food Chemistry (2024) Vol. 445, pp. 138662-138662
Closed Access | Times Cited: 7
Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concerns
Xidong Jiao, Haifeng Diao, Tianyi Liu, et al.
Food Physics (2025), pp. 100048-100048
Open Access
Xidong Jiao, Haifeng Diao, Tianyi Liu, et al.
Food Physics (2025), pp. 100048-100048
Open Access
Effect of ultrasound-assisted phosphates treatment on solubilization and stable dispersion of rabbit Myofibrillar proteins at low ionic strength
Chang Su, Yuxin Huang, Jiaxin Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142898-142898
Closed Access
Chang Su, Yuxin Huang, Jiaxin Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142898-142898
Closed Access
Effects of calcium chloride and licorice flavonoids on Tan sheep myofibrillar protein oxidation and gelation: Synergistic impact of endogenous characteristic active substances
Jiangying Yu, Xinru Xie, Silvana Grasso, et al.
Food Chemistry (2025), pp. 143097-143097
Closed Access
Jiangying Yu, Xinru Xie, Silvana Grasso, et al.
Food Chemistry (2025), pp. 143097-143097
Closed Access
Effects of Quality Enhancement of Frozen Tuna Fillets Using Ultrasound-Assisted Salting: Physicochemical Properties, Histology, and Proteomics
Yuke He, Zhou Zhao, Yaogang Wu, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 525-525
Open Access | Times Cited: 2
Yuke He, Zhou Zhao, Yaogang Wu, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 525-525
Open Access | Times Cited: 2
Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application
Xinyi Tu, Shuhua Yin, Jiachen Zang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 21, pp. 11885-11899
Closed Access | Times Cited: 2
Xinyi Tu, Shuhua Yin, Jiachen Zang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 21, pp. 11885-11899
Closed Access | Times Cited: 2
Effect of the Ratio of Protein to Water on the Weak Gel Nonlinear Viscoelastic Behavior of Fish Myofibrillar Protein Paste from Alaska Pollock
Timilehin Martins Oyinloye, Won Byong Yoon
Gels (2024) Vol. 10, Iss. 11, pp. 737-737
Open Access | Times Cited: 1
Timilehin Martins Oyinloye, Won Byong Yoon
Gels (2024) Vol. 10, Iss. 11, pp. 737-737
Open Access | Times Cited: 1
Integrated 4D label-free proteomics and data mining to elucidate the effects of thermal processing on crisp grass carp protein profiles
Lin Wanling, Hui Huang, Ya-qun Liu, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100681-100681
Open Access
Lin Wanling, Hui Huang, Ya-qun Liu, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100681-100681
Open Access
Application of a novel naturally-derived emulsifier mannosylerythritol lipid-A for improving emulsification and gel property of myofibrillar protein based on biosurfactant-protein interaction
Jiayu Chen, Qihe Chen, Qin Shu, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103785-103785
Closed Access
Jiayu Chen, Qihe Chen, Qin Shu, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103785-103785
Closed Access
Effect and mechanisms of mechanical pre-dehydration treatment on gelling and physicochemical properties of unwashed silver carp (Hypophthalmichthys molitrix) surimi
Sirui Zeng, Xidong Jiao, Xiaowei Yan, et al.
Food Chemistry (2024) Vol. 468, pp. 142521-142521
Closed Access
Sirui Zeng, Xidong Jiao, Xiaowei Yan, et al.
Food Chemistry (2024) Vol. 468, pp. 142521-142521
Closed Access
Investigation of Acid Tolerance Mechanism of Acetobacter pasteurianus under Different Concentrations of Substrate Acetic Acid Based on 4D Label-Free Proteomic Analysis
Tian Li, Xinwei Wang, Chunyan Li, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4471-4471
Open Access | Times Cited: 1
Tian Li, Xinwei Wang, Chunyan Li, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4471-4471
Open Access | Times Cited: 1
