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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:

Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications
Yuemei Zhang, Genpeng Bai, Guofeng Jin, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 11, pp. 3604-3622
Closed Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Research advances of molecular docking and molecular dynamic simulation in recognizing interaction between muscle proteins and exogenous additives
Genpeng Bai, Yiling Pan, Yuemei Zhang, et al.
Food Chemistry (2023) Vol. 429, pp. 136836-136836
Closed Access | Times Cited: 61
Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 655-670
Closed Access | Times Cited: 48
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: 25
Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles
Li Yang, Xiaoyu Han, Yuemei Zhang, et al.
Food Research International (2024) Vol. 188, pp. 114461-114461
Closed Access | Times Cited: 8
Optimizing the formation of myosin/high-density lipoprotein composite gels: PH-dependent effects on heat-induced aggregation
Yuemei Zhang, Hangbin Lyu, Ying Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131786-131786
Closed Access | Times Cited: 7
Insights into interaction mechanism between fibrinogen hydrolyzed peptides and myosin during gelation by molecular docking and molecular dynamic simulation
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Food Chemistry (2025) Vol. 472, pp. 142900-142900
Closed Access
The optimal transglutaminase concentrations to improve the delivery efficiency and cholesterol-lowering ability of novel resveratrol-loaded soybean protein– or soybean peptide–based nanogels
Mengxue Fang, Chaoting Wen, Fei Ma, et al.
Food Hydrocolloids (2025), pp. 111078-111078
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
Microwave processing effect on salt reduction and saltiness enhancement in muscle foods: A review
Nianwen Zhang, Chaofan Guo, Na Luo, et al.
Food Research International (2025), pp. 115872-115872
Closed Access
Effect of sonication on the physicochemical properties of mussel (Perna canaliculus) protein concentrates (MPC) dispersions as influenced by pH values
Jingying Lin, 宏之 福田, Zhi Yang
Food Bioscience (2025) Vol. 65, pp. 106050-106050
Closed Access
Effect of konjac glucomannan on gelling and digestive properties of myofibrillar protein in Litopenaeus vannamei based on molecular docking
Deyang Li, Na Li, Yefan Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109595-109595
Closed Access | Times Cited: 19
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
Inhibition mechanism of different amino acids on the high-dose EGCG-induced deterioration of myofibrillar protein gelation
Shan Qian, Zihan Ma, Shuya Xiang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110247-110247
Closed Access | Times Cited: 5
Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel
Yudong Wang, Zhuang Yang, Jingyan Zhang, et al.
LWT (2024) Vol. 196, pp. 115865-115865
Open Access | Times Cited: 4
Exploring the potential of fibrinogen hydrolysates as enhancers for myofibrillar protein gelation: Insights into molecular assembly behavior
Yuemei Zhang, Genpeng Bai, Ying Wang, et al.
Food Chemistry (2024) Vol. 464, pp. 141587-141587
Closed Access | Times Cited: 4
A structural explanation for protein digestibility changes in different food matrices
Jiahui Chen, Qianni Gao, Xing Zhang, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108281-108281
Closed Access | Times Cited: 24
Suppression mechanism of L-lysine on the Epigallocatechin-3-gallate-induced loss of myofibrillar protein gelling potential
Mengyuan Wang, Jingchao Kang, Lin Chen, et al.
Food Research International (2023) Vol. 169, pp. 112928-112928
Closed Access | Times Cited: 13
Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability
Xiaocui Han, Binbin Li, Eero Puolanne, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1262-1262
Open Access | Times Cited: 12
Hydroxyl radical-induced oxidation boosts the gelation of ginkgo seed protein in the presence of hyaluronic acid
Qiao Cheng, Changqi Liu, Jing Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136960-136960
Closed Access | Times Cited: 3
l-lysine modified whey protein isolate: Mechanism on the improvement of the gel properties and its application as model fish sausage
Ling-Xia Su, Jing Chen, Jun Liu, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109114-109114
Closed Access | Times Cited: 9
Molecular interaction between myofibrillar protein and beta-carotene during heating
Tianming Zhou, Hui Liu, Xinyue Diao, et al.
Food Chemistry (2023) Vol. 435, pp. 137588-137588
Closed Access | Times Cited: 8
Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances
Rong Qian, Chang Sun, Ting Bai, et al.
Frontiers in Nutrition (2024) Vol. 11
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
Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties
Nurul Shaeera Sulaiman, Hana Mohd Zaini, Md Jahurul Haque Akanda, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 5260-5272
Closed Access | Times Cited: 2
κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation
Ni He, Xinran Chen, Lin Li, et al.
Food Chemistry (2024) Vol. 456, pp. 139859-139859
Closed Access | Times Cited: 2
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