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:
Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation
Xing Chen, Kaiwen W. Chen, Lingying Zhang, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5637-5665
Closed Access | Times Cited: 6
Xing Chen, Kaiwen W. Chen, Lingying Zhang, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5637-5665
Closed Access | Times Cited: 6
Showing 6 citing articles:
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: 49
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: 49
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
Insight into the mechanism of water-insoluble dietary fiber from star anise (Illicium verum Hook. f.) on water-holding capacity of myofibrillar protein gels
Ying Xu, Jun Qi, Man‐Man Yu, et al.
Food Chemistry (2023) Vol. 423, pp. 136348-136348
Closed Access | Times Cited: 14
Ying Xu, Jun Qi, Man‐Man Yu, et al.
Food Chemistry (2023) Vol. 423, pp. 136348-136348
Closed Access | Times Cited: 14
Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions
Dong Zhang, Zhicheng Wu, Jingbing Xu, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 4
Dong Zhang, Zhicheng Wu, Jingbing Xu, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 4
Dual regulations on texture and water mobility of shrimp surimi gel with sustained-release epigallocatechin-3-gallate in γ-cyclodextrin metal organic frameworks: Insights into functionality and mechanisms
Zonghan Wang, Deyang Li, Xiaoyang Liu, et al.
Food Research International (2023) Vol. 174, pp. 113522-113522
Closed Access | Times Cited: 7
Zonghan Wang, Deyang Li, Xiaoyang Liu, et al.
Food Research International (2023) Vol. 174, pp. 113522-113522
Closed Access | Times Cited: 7
Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products
Zhuangli Kang, Qin Hou, Jingguo Xu
Foods (2024) Vol. 13, Iss. 22, pp. 3606-3606
Open Access
Zhuangli Kang, Qin Hou, Jingguo Xu
Foods (2024) Vol. 13, Iss. 22, pp. 3606-3606
Open Access
