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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:

Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review
Yujuan Xu, Xinglian Xu
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 1, pp. 458-500
Closed Access | Times Cited: 86

Showing 1-25 of 86 citing articles:

Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry
Asad Nawaz, Sana Irshad, Iftikhar Ali Khan, et al.
Food Research International (2022) Vol. 157, pp. 111322-111322
Closed Access | Times Cited: 87
Food protein aggregation and its application
Zongshuai Zhu, Anthony Pius Bassey, Yaqi Cao, et al.
Food Research International (2022) Vol. 160, pp. 111725-111725
Closed Access | Times Cited: 85
High-intensity ultrasound modified the functional properties of Neosalanx taihuensis myofibrillar protein and improved its emulsion stability
Deng Xiao-hong, Xiang-xiang Ni, Jiahui Han, et al.
Ultrasonics Sonochemistry (2023) Vol. 97, pp. 106458-106458
Open Access | Times Cited: 51
Modern Concepts of Restructured Meat Production and Market Opportunities
Abdul Samad, AMM Nurul Alam, Swati Kumari, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 284-298
Open Access | Times Cited: 14
Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives
Mario Estévez
Meat Science (2021) Vol. 181, pp. 108610-108610
Open Access | Times Cited: 87
Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An Overview
Diako Khodaei, Carlos Álvarez, Anne Maria Mullen
Polymers (2021) Vol. 13, Iss. 15, pp. 2561-2561
Open Access | Times Cited: 66
Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures
Bo Chen, Kai Zhou, Yong Xie, et al.
Food Chemistry (2021) Vol. 364, pp. 130356-130356
Closed Access | Times Cited: 55
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
Asian Carp, an Alternative Material for Surimi Production: Progress and Future
Manatsada Yingchutrakul, Naphat Wasinnitiwong, Soottawat Benjakul, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1318-1318
Open Access | Times Cited: 49
Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review
Longteng Zhang, Qian Li, Yulong Bao, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 6, pp. 1572-1591
Closed Access | Times Cited: 49
Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: A study on the structures, solubility and emulsifying properties
Yali Li, Yujuan Xu, Xinglian Xu
Food Chemistry (2022) Vol. 388, pp. 133035-133035
Closed Access | Times Cited: 47
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: 46
Effect of ionic strength on the structural properties and emulsion characteristics of myofibrillar proteins from hairtail (Trichiurus haumela)
Zhongyang Ren, Yaqing Cui, Yueqi Wang, et al.
Food Research International (2022) Vol. 157, pp. 111248-111248
Closed Access | Times Cited: 44
Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties
Mingyuan Huang, Yujuan Xu, Lina Xu, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 78, pp. 103013-103013
Closed Access | Times Cited: 37
Plasma-activated water: A cutting-edge technology driving innovation in the food industry
Márcia Oliveira, Paula Fernández-Gómez, Avelino Álvarez‐Ordóñez, et al.
Food Research International (2022) Vol. 156, pp. 111368-111368
Open Access | Times Cited: 37
Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism
Qingling Wang, Chen Gu, Ranran Wei, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106349-106349
Open Access | Times Cited: 29
Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods
Feiyu Zhang, Peng Wang, Mingyuan Huang, et al.
Carbohydrate Polymers (2023) Vol. 324, pp. 121540-121540
Closed Access | Times Cited: 24
Inhibition of the interactions of myofibrillar proteins with gallic acid by β-cyclodextrin-metal-organic frameworks improves gel quality under oxidative stress
Jinyu Chen, Beibei Jia, Siyang Wang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110065-110065
Closed Access | Times Cited: 11
Inhibition of water-diluted precipitate formation from egg whites by ultrasonic pretreatment: Insights from quantitative proteomics analysis
Gan Hu, Bingye Zhao, Lulu Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129973-129973
Closed Access | Times Cited: 8
Role of polyphenols conjugation to glycated myofibrillar protein in manipulating the emulsifying behaviors of flaxseed oil emulsion
Yujuan Xu, Yali Li, Mingyuan Huang, et al.
LWT (2024) Vol. 201, pp. 116284-116284
Open Access | Times Cited: 8
Magnetic field: A non-thermal technology in food processing
Shu Wang, Lu Zhang, Hui Wang, et al.
Food Control (2024) Vol. 166, pp. 110692-110692
Closed Access | Times Cited: 7
Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types
Qingling Wang, Yi Luan, Ziwei Tang, et al.
Food Research International (2023) Vol. 164, pp. 112443-112443
Closed Access | Times Cited: 19
Insight into the mechanism of enhancing myofibrillar protein gel hardness by ultrasonic treatment combined with insoluble dietary fiber from oat
Danxuan Wu, Hengpeng Wang, Xiuyun Guo, et al.
LWT (2023) Vol. 178, pp. 114539-114539
Open Access | Times Cited: 19
Magnetic field-assisted cascade effects of improving the quality of gels-based meat products: A mechanism from myofibrillar protein gelation
Jingwen Wang, Qiyuan Lu, Junming Gong, et al.
Food Research International (2023) Vol. 169, pp. 112907-112907
Closed Access | Times Cited: 19
Role of oil polarity on myofibrillar protein emulsions stability: A multi-scale research
Weiyi Zhang, Haozhen Zhang, Xinglian Xu, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 676, pp. 132220-132220
Closed Access | Times Cited: 18
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