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:
A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels
Zongyuan Han, Shucheng Liu, Jinxuan Cao, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 23, pp. 8308-8324
Closed Access | Times Cited: 21
Zongyuan Han, Shucheng Liu, Jinxuan Cao, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 23, pp. 8308-8324
Closed Access | Times Cited: 21
Showing 21 citing articles:
Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels
Ke Li, L.H. Wang, Bingbing Cui, et al.
Food Chemistry (2024) Vol. 447, pp. 138904-138904
Closed Access | Times Cited: 12
Ke Li, L.H. Wang, Bingbing Cui, et al.
Food Chemistry (2024) Vol. 447, pp. 138904-138904
Closed Access | Times Cited: 12
The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110015-110015
Closed Access | Times Cited: 12
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110015-110015
Closed Access | Times Cited: 12
Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition
Zongyuan Han, K.-J. Cheng, Yanmo Pan, et al.
Food Chemistry (2024) Vol. 458, pp. 140188-140188
Closed Access | Times Cited: 6
Zongyuan Han, K.-J. Cheng, Yanmo Pan, et al.
Food Chemistry (2024) Vol. 458, pp. 140188-140188
Closed Access | Times Cited: 6
Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review
Hongtu Qiu, Hua Zhang, Jong‐Bang Eun
Food Science and Biotechnology (2024) Vol. 33, Iss. 6, pp. 1273-1293
Closed Access | Times Cited: 5
Hongtu Qiu, Hua Zhang, Jong‐Bang Eun
Food Science and Biotechnology (2024) Vol. 33, Iss. 6, pp. 1273-1293
Closed Access | Times Cited: 5
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: 5
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: 5
Fat Replacers in Food System: A Focus on Ingredients, Fabrication Methods, and Applications in Food Products
Ummul Fadillah, Andi Dirpan, Amir Syarifuddin
Future Foods (2024) Vol. 10, pp. 100490-100490
Open Access | Times Cited: 5
Ummul Fadillah, Andi Dirpan, Amir Syarifuddin
Future Foods (2024) Vol. 10, pp. 100490-100490
Open Access | Times Cited: 5
The conformational modification of myofibrillar protein by magnetic field improves its emulsification properties
Jingjiao Jiang, Kun Yang, Honghong Gong, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134114-134114
Closed Access | Times Cited: 4
Jingjiao Jiang, Kun Yang, Honghong Gong, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134114-134114
Closed Access | Times Cited: 4
Investigating the influence of myofibrillar protein and chitosan interfacial distribution on the macroscopic characteristics of emulsions
Yuhui Zhao, Xue Zhao, Xinglian Xu
Food Chemistry (2025), pp. 143349-143349
Closed Access
Yuhui Zhao, Xue Zhao, Xinglian Xu
Food Chemistry (2025), pp. 143349-143349
Closed Access
Investigating the relationship between fish oil oleogelation and gelation characteristics: Comparison of structure and function in pork and golden pompano (Trachinotus ovatus) egg box-like protein network
K.-J. Cheng, Shucheng Liu, Zongyuan Han, et al.
Food Chemistry (2025) Vol. 479, pp. 143721-143721
Closed Access
K.-J. Cheng, Shucheng Liu, Zongyuan Han, et al.
Food Chemistry (2025) Vol. 479, pp. 143721-143721
Closed Access
Impact of solid-to-liquid lipid ratio on the gelation and emulsion properties of lamb Myofibrillar protein gels
Mamura Absalimova, Jiseon Lee, Youling L. Xiong, et al.
Food Research International (2025) Vol. 208, pp. 116261-116261
Closed Access
Mamura Absalimova, Jiseon Lee, Youling L. Xiong, et al.
Food Research International (2025) Vol. 208, pp. 116261-116261
Closed Access
Interactive effects of genotype, nitrogen and sulfur fertilization on buckwheat starch properties: Composition, functionality and gelatinization
Licheng Gao, Geert Haesaert, Filip Van Bockstaele, et al.
International Journal of Biological Macromolecules (2025), pp. 142775-142775
Closed Access
Licheng Gao, Geert Haesaert, Filip Van Bockstaele, et al.
International Journal of Biological Macromolecules (2025), pp. 142775-142775
Closed Access
Baru Proteins: Extraction Methods and Techno-Functional Properties for Sustainable Nutrition and Food Innovation
Nayara Matiko Reis Miyashita, Eliara Acipreste Hudson, Jaqueline de Paula Rezende, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1286-1286
Open Access
Nayara Matiko Reis Miyashita, Eliara Acipreste Hudson, Jaqueline de Paula Rezende, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1286-1286
Open Access
Current trends and perspectives on aquatic-derived protein: A focus on structure-technofunctional properties relationship and application for food preservation
Jingxuan Zhou, Qiaohui Feng, Huixian Fu, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104651-104651
Closed Access | Times Cited: 3
Jingxuan Zhou, Qiaohui Feng, Huixian Fu, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104651-104651
Closed Access | Times Cited: 3
The influence of pH-ultrasonic-induced myofibrillar protein conformation of Penaeus vannamei (Litopenaeus vannamei) on emulsification and digestion characteristics of fish oil oleogel-based emulsions
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137419-137419
Closed Access | Times Cited: 3
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137419-137419
Closed Access | Times Cited: 3
Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristics
Xinxin Yan, Mingpeng Xie, Zhonghai Hu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101333-101333
Open Access | Times Cited: 2
Xinxin Yan, Mingpeng Xie, Zhonghai Hu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101333-101333
Open Access | Times Cited: 2
Spatially selective catalysis of OSA starch for preparation of Pickering emulsions with high emulsification properties
Chen Huang, Yuewei Jiang, Hui Gong, et al.
Food Chemistry (2024) Vol. 453, pp. 139571-139571
Closed Access | Times Cited: 2
Chen Huang, Yuewei Jiang, Hui Gong, et al.
Food Chemistry (2024) Vol. 453, pp. 139571-139571
Closed Access | Times Cited: 2
The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and Molecular interaction
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110561-110561
Closed Access | Times Cited: 2
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110561-110561
Closed Access | Times Cited: 2
Myosin supramolecular self-assembly: The crucial precursor that manipulates the covalent aggregation, emulsification and rheological properties of myosin
Li Hu, Sinong Liu, Ruibang Zhang, et al.
Food Research International (2024) Vol. 198, pp. 115320-115320
Closed Access | Times Cited: 1
Li Hu, Sinong Liu, Ruibang Zhang, et al.
Food Research International (2024) Vol. 198, pp. 115320-115320
Closed Access | Times Cited: 1
A novel strategy of dysphagia-oriented matrices bovine tendon collagen-cassava starch composite gels
Yuhong Lin, Zhuo Wang, Chaoxue Shi, et al.
International Journal of Biological Macromolecules (2024), pp. 138691-138691
Closed Access | Times Cited: 1
Yuhong Lin, Zhuo Wang, Chaoxue Shi, et al.
International Journal of Biological Macromolecules (2024), pp. 138691-138691
Closed Access | Times Cited: 1
Oriented Interpenetrating Capillary Network with Surface Engineering by Porous ZnO from Wood for Membrane Emulsification
Yaodong Chen, Xiaolin Liu, Gonggang Liu, et al.
Materials (2024) Vol. 17, Iss. 9, pp. 2113-2113
Open Access
Yaodong Chen, Xiaolin Liu, Gonggang Liu, et al.
Materials (2024) Vol. 17, Iss. 9, pp. 2113-2113
Open Access
Impact of vacuum treatment on multi-layered structure and physicochemical properties of reconstituted fish steaks: specific effects of air distribution within meat-air systems
FU Ya-ping, Yanshun Xu
Journal of Food Engineering (2024), pp. 112451-112451
Closed Access
FU Ya-ping, Yanshun Xu
Journal of Food Engineering (2024), pp. 112451-112451
Closed Access
