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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:

l‐Arginine and l‐lysine can weaken the intermolecular interactions of main myofibrillar proteins: the roles in improving the tenderness of pork Longissimus lumborum muscle
Li Chen, Rui Li, Cunliu Zhou
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 3085-3096
Closed Access | Times Cited: 16

Showing 16 citing articles:

Myofibrillar proteins’ intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l–arginine, l–lysine, or/and NaCl?
Xiaokang Fan, Xun Gao, Rui Li, et al.
Food Chemistry (2024) Vol. 441, pp. 138318-138318
Closed Access | Times Cited: 22
Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction
Xiangxin Liao, Jianxia Xu, Sixu Lv, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110109-110109
Closed Access | Times Cited: 12
Effect of dietary arginine supplementation on protein synthesis, meat quality and flavor in growing lambs
Lu Dou, Lina Sun, Chang Liu, et al.
Meat Science (2023) Vol. 204, pp. 109291-109291
Closed Access | Times Cited: 14
Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem aging
Alan Giovanini de Oliveira Sartori, Daniel Silva Antonelo, Gabriel Henrique Ribeiro, et al.
Meat Science (2024) Vol. 217, pp. 109621-109621
Closed Access | Times Cited: 4
Preparation of an aqueous colloidal dispersion of myofibrillar proteins: A synergistic strategy integrating nonenzymatic glycation and exogenous amino acids
Zhiqiang Feng, Qifeng Yang, Siqi Zhao, et al.
Food Chemistry (2025) Vol. 477, pp. 143609-143609
Closed Access
Evaluation of NO Synthase Activity in Meat-Brining Solutions: Implications for Meat Curing and Color Stability
Marzena Zając, Rafał Szram
Molecules (2025) Vol. 30, Iss. 6, pp. 1215-1215
Open Access
Postmortem Changes of Desmin, Talin-2, Vinculin, and Integrin β1 in Chicken Breast and Their Effects on Tenderness
Wanhong He, Yingbo Peng, Haixia Huang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Effect of lysine-assisted ultrasonic and vacuum tumbling treatment on the quality of chicken breast meat in canned foods
Xiaoyu Xu, Huimin Liu, Peizi Sun, et al.
Ultrasonics Sonochemistry (2025) Vol. 116, pp. 107310-107310
Open Access
Synergistic effects of ultrasonication on myofibrillar proteins and flavor binding ability of reduced-salt braised beef
Jiali Liu, Yuchun He, Qinghua Yu, et al.
Food Bioscience (2025), pp. 106622-106622
Closed Access
Effect of ultrasound‐assisted L‐lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging
Shuangyi Xu, Xiuyun Guo, Chao Fu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4162-4177
Closed Access | Times Cited: 3
l-Arginine and l-lysine improve the emulsifying and dissolution properties of pale, soft, exudative-like chicken myofibrillar proteins by modifying their conformations
Xun Gao, Axiang Li, Cunliu Zhou
Food Chemistry (2024) Vol. 463, pp. 141136-141136
Closed Access | Times Cited: 3
l-arginine and l-lysine supplementation to NaCl tenderizes porcine meat by promoting myosin extraction and actomyosin dissociation
Xiaokang Fan, Xun Gao, Cunliu Zhou
Food Chemistry (2024) Vol. 446, pp. 138809-138809
Closed Access | Times Cited: 1
Inhibitory effect of L-arginine on the oxidative aggregation behavior of myofibrillar proteins in the Antarctic krill (Euphausia superba): pH and antioxidation
Xinyu Zhang, Xiang Ren, Junxin Lin, et al.
Food Chemistry (2024) Vol. 464, pp. 141702-141702
Closed Access | Times Cited: 1
L-Arginine and L-Lysine Improve the Emulsifying and Dissolution Properties of Pale, Soft, Exudative-Like Chicken Myofibrillar Proteins by Modifying Their Conformations
Xun Gao, Axiang Li, Cunliu Zhou
(2024)
Closed Access
Effect of Lysine-Assisted Ultrasonic and Vacuum Tumbling Treatment on the Quality of Chicken Breast Meat in Canned Foods
Xiaoyu Xu, Huimin Liu, Peizi Sun, et al.
(2024)
Closed Access
Myofibrillar Proteins’ Intermolecular Interaction Weakening and Degradation: Are They Mainly Responsible for the Tenderization of Meat Containing L-Arginine, L-Lysine, Or/And Nacl?
Xiaokang Fan, Xun Gao, Rui Li, et al.
(2023)
Closed Access
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