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:
Gel performance of surimi induced by various thermal technologies: A review
Zhiyu Xiong, Tong Shi, Wengang Jin, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 3075-3090
Closed Access | Times Cited: 51
Zhiyu Xiong, Tong Shi, Wengang Jin, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 10, pp. 3075-3090
Closed Access | Times Cited: 51
Showing 1-25 of 51 citing articles:
Comparative study on the effect of different salts on surimi gelation and gel properties
Yadong Zhao, Ganping Wei, Jiajia Li, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108982-108982
Closed Access | Times Cited: 43
Yadong Zhao, Ganping Wei, Jiajia Li, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108982-108982
Closed Access | Times Cited: 43
Improved texture properties and toughening mechanisms of surimi gels by double network strategies
Shichen Zhu, Yingying Wang, Yicheng Ding, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109900-109900
Closed Access | Times Cited: 29
Shichen Zhu, Yingying Wang, Yicheng Ding, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109900-109900
Closed Access | Times Cited: 29
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
Ruizhi Yang, Nasra Seif Juma, Yadong Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access | Times Cited: 3
Ruizhi Yang, Nasra Seif Juma, Yadong Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access | Times Cited: 3
Enzymatic degalactosylation of Tamarind seed polysaccharide and its impact on the quality of frozen grass carp surimi gels
Fan Xie, Weiqi Zheng, Chunmei Yuan, et al.
International Journal of Biological Macromolecules (2025), pp. 140543-140543
Closed Access | Times Cited: 1
Fan Xie, Weiqi Zheng, Chunmei Yuan, et al.
International Journal of Biological Macromolecules (2025), pp. 140543-140543
Closed Access | Times Cited: 1
Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties
Chang Zhang, Lei Chen, Hui Teng
Food Chemistry (2023) Vol. 437, pp. 137839-137839
Closed Access | Times Cited: 32
Chang Zhang, Lei Chen, Hui Teng
Food Chemistry (2023) Vol. 437, pp. 137839-137839
Closed Access | Times Cited: 32
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: 28
Xidong Jiao, Huayu Yang, Xingying Li, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104266-104266
Closed Access | Times Cited: 28
Towards more sustainable surimi gels: Deciphering the hybrid gelation of myofibrillar/plant proteins
Tao Ye, Xing Chen, Qiang Li, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109189-109189
Closed Access | Times Cited: 27
Tao Ye, Xing Chen, Qiang Li, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109189-109189
Closed Access | Times Cited: 27
A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality
G.W. Han, You Li
Food Chemistry (2024) Vol. 456, pp. 140002-140002
Closed Access | Times Cited: 8
G.W. Han, You Li
Food Chemistry (2024) Vol. 456, pp. 140002-140002
Closed Access | Times Cited: 8
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
Xiangzhou Yi, Zhisheng Pei, Guanghua Xia, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126731-126731
Closed Access | Times Cited: 18
Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi
Zhiyu Xiong, Xin Wang, Mengzhe Li, et al.
Journal of Food Engineering (2023) Vol. 355, pp. 111581-111581
Closed Access | Times Cited: 17
Zhiyu Xiong, Xin Wang, Mengzhe Li, et al.
Journal of Food Engineering (2023) Vol. 355, pp. 111581-111581
Closed Access | Times Cited: 17
Achieving dual functions of texture modification and water retention of shrimp surimi products with the combination of epigallocatechin-3-gallate and γ-cyclodextrin
Zonghan Wang, Deyang Li, Xiaoyang Liu, et al.
Food Chemistry (2023) Vol. 418, pp. 136034-136034
Closed Access | Times Cited: 15
Zonghan Wang, Deyang Li, Xiaoyang Liu, et al.
Food Chemistry (2023) Vol. 418, pp. 136034-136034
Closed Access | Times Cited: 15
Sol-gel for delivery of molecules, its method of preparation and recent applications in medicine
Muhammad Ahsan Waqar, Naeem Mubarak, Asad Majeed Khan, et al.
Polymer-Plastics Technology and Materials (2024) Vol. 63, Iss. 12, pp. 1564-1581
Closed Access | Times Cited: 6
Muhammad Ahsan Waqar, Naeem Mubarak, Asad Majeed Khan, et al.
Polymer-Plastics Technology and Materials (2024) Vol. 63, Iss. 12, pp. 1564-1581
Closed Access | Times Cited: 6
Structural and aggregation changes of silver carp myosin induced with alcohols: Effects of ethanol, 1,2-propanediol, and glycerol
Zhiyu Xiong, Jiaxin Liu, Ying Tian, et al.
Food Chemistry (2024) Vol. 452, pp. 139542-139542
Closed Access | Times Cited: 6
Zhiyu Xiong, Jiaxin Liu, Ying Tian, et al.
Food Chemistry (2024) Vol. 452, pp. 139542-139542
Closed Access | Times Cited: 6
Various factors affecting the gel properties of surimi: A review
Dongfei Xie, Yu Tang, G.Z Dong
Journal of Texture Studies (2024) Vol. 55, Iss. 3
Closed Access | Times Cited: 6
Dongfei Xie, Yu Tang, G.Z Dong
Journal of Texture Studies (2024) Vol. 55, Iss. 3
Closed Access | Times Cited: 6
Electrical Fields in the Processing of Protein-Based Foods
Ricardo N. Pereira, Rui M. Rodrigues, Zita Avelar, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 577-577
Open Access | Times Cited: 5
Ricardo N. Pereira, Rui M. Rodrigues, Zita Avelar, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 577-577
Open Access | Times Cited: 5
Effects of different heat-induced setting methods on the structural stability and properties of 3D-printed surimi gels
Zheng Yang, Kunyu Lu, Yadong Zhao, et al.
LWT (2024) Vol. 198, pp. 115957-115957
Open Access | Times Cited: 5
Zheng Yang, Kunyu Lu, Yadong Zhao, et al.
LWT (2024) Vol. 198, pp. 115957-115957
Open Access | Times Cited: 5
Preparation and Mechanistic Exploration of Fermented Shrimp Surimi Gel Utilizing Enterococcus lactis S-15
Li Yuan, Lanjing Sun, Zhiyu Xiong, et al.
Food Chemistry X (2024) Vol. 22, pp. 101314-101314
Open Access | Times Cited: 5
Li Yuan, Lanjing Sun, Zhiyu Xiong, et al.
Food Chemistry X (2024) Vol. 22, pp. 101314-101314
Open Access | Times Cited: 5
Mechanisms of epigallocatechin-3-gallate-loaded metal−organic framework in preventing oxidative degradation of shrimp (Litopenaeus vannamei) surimi gel
Zonghan Wang, Ying-Chen Fan, Ying Luo, et al.
Food Chemistry (2025) Vol. 473, pp. 143036-143036
Closed Access
Zonghan Wang, Ying-Chen Fan, Ying Luo, et al.
Food Chemistry (2025) Vol. 473, pp. 143036-143036
Closed Access
Advances in 3D and 4D Printing of Gel-Based Foods: Mechanisms, Applications, and Future Directions
Qin Zhou, Zhihua Li, Xiaowei Huang, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 94-94
Open Access
Qin Zhou, Zhihua Li, Xiaowei Huang, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 94-94
Open Access
Potential of Antarctic Krill (Euphausia superba) protein as a promising alternative resource for efficient production of surimi: application and future perspectives
Zonghan Wang, Xuan Chen, Yuanyuan Hu, et al.
Trends in Food Science & Technology (2025), pp. 104917-104917
Closed Access
Zonghan Wang, Xuan Chen, Yuanyuan Hu, et al.
Trends in Food Science & Technology (2025), pp. 104917-104917
Closed Access
Mechanism of enhanced quality of Acetes chinensis powder-Alaska Pollock surimi: Gel properties, rheological properties, micro-structure
Qianqian Li, Jiahao Feng, Ru Jia, et al.
Food Research International (2025) Vol. 205, pp. 116009-116009
Closed Access
Qianqian Li, Jiahao Feng, Ru Jia, et al.
Food Research International (2025) Vol. 205, pp. 116009-116009
Closed Access
Functions of Salted Duck Egg White in Surimi Gel Formation during Two-Step Heating as Hen Egg White Substitutes
Prim Srisai, Kanokrat Limpisophon
ACS Food Science & Technology (2025)
Open Access
Prim Srisai, Kanokrat Limpisophon
ACS Food Science & Technology (2025)
Open Access
Fortification of surimi gels by tuning the synergetic effect of multiple enzyme-related factors
Yadong Zhao, Jiajia Li, Ganping Wei, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108895-108895
Open Access | Times Cited: 14
Yadong Zhao, Jiajia Li, Ganping Wei, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108895-108895
Open Access | Times Cited: 14
Component stabilizing mechanism of membrane-separated hydrolysates on frozen surimi
Yueying Zhai, Wanqi Peng, Wei Luo, et al.
Food Chemistry (2023) Vol. 431, pp. 137114-137114
Closed Access | Times Cited: 11
Yueying Zhai, Wanqi Peng, Wei Luo, et al.
Food Chemistry (2023) Vol. 431, pp. 137114-137114
Closed Access | Times Cited: 11
Unlocking the secrets of crude myofibril-bound serine protease from grass carp: The role in degrading myofibrillar proteins
Ning Ding, Xiaoyue Sun, Qinye Yu, et al.
Food Chemistry (2023) Vol. 437, pp. 137844-137844
Closed Access | Times Cited: 11
Ning Ding, Xiaoyue Sun, Qinye Yu, et al.
Food Chemistry (2023) Vol. 437, pp. 137844-137844
Closed Access | Times Cited: 11
