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 Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives
Noman Walayat, Jianhua Liu, Asad Nawaz, et al.
Antioxidants (2022) Vol. 11, Iss. 3, pp. 486-486
Open Access | Times Cited: 37
Noman Walayat, Jianhua Liu, Asad Nawaz, et al.
Antioxidants (2022) Vol. 11, Iss. 3, pp. 486-486
Open Access | Times Cited: 37
Showing 1-25 of 37 citing articles:
Effect of polysaccharide addition on food physical properties: A review
Zichao Wang, Lu Wang, Xiaoxue Yu, et al.
Food Chemistry (2023) Vol. 431, pp. 137099-137099
Closed Access | Times Cited: 64
Zichao Wang, Lu Wang, Xiaoxue Yu, et al.
Food Chemistry (2023) Vol. 431, pp. 137099-137099
Closed Access | Times Cited: 64
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
Ruizhi Yang, Nasra Seif Juma, Yadong Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access | Times Cited: 3
Ruizhi Yang, Nasra Seif Juma, Yadong Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access | Times Cited: 3
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: 55
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: 55
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: 48
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: 48
Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimi
Jinggui Nie, Chao Xue, Shanbai Xiong, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129938-129938
Closed Access | Times Cited: 10
Jinggui Nie, Chao Xue, Shanbai Xiong, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129938-129938
Closed Access | Times Cited: 10
Hydrocolloid application in yogurt: Progress, challenges and future trends
Jianwei Zang, Pin-Jian Xiao, Yuqin Chen, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110069-110069
Closed Access | Times Cited: 9
Jianwei Zang, Pin-Jian Xiao, Yuqin Chen, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110069-110069
Closed Access | Times Cited: 9
Advances in Natural Antioxidants for Food Improvement
María López‐Pedrouso, José M. Lorenzo, Daniel Franco
Antioxidants (2022) Vol. 11, Iss. 9, pp. 1825-1825
Open Access | Times Cited: 31
María López‐Pedrouso, José M. Lorenzo, Daniel Franco
Antioxidants (2022) Vol. 11, Iss. 9, pp. 1825-1825
Open Access | Times Cited: 31
Effects of transglutaminase on the physicochemical properties of surimi and kamaboko prepared by thermal and low level-pressure treatments
Ping‐Hsiu Huang, Yu‐Tsung Cheng, Hung-Chun Hsieh, et al.
LWT (2023) Vol. 183, pp. 114863-114863
Open Access | Times Cited: 19
Ping‐Hsiu Huang, Yu‐Tsung Cheng, Hung-Chun Hsieh, et al.
LWT (2023) Vol. 183, pp. 114863-114863
Open Access | Times Cited: 19
Effect of tea polysaccharides on fluctuated frozen storage impaired total sulfhydryl level and structural attributes of silver carp surimi proteins
Noman Walayat, Ran Wei, Zhucheng Su, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110448-110448
Closed Access | Times Cited: 7
Noman Walayat, Ran Wei, Zhucheng Su, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110448-110448
Closed Access | Times Cited: 7
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing
Asad Nawaz, Noman Walayat, Ibrahim Khalifa, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 6
Asad Nawaz, Noman Walayat, Ibrahim Khalifa, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 6
Heat-induced gelation of SAM myofibrillar proteins as affected by ionic strength, heating time and temperature: With emphasis on protein denaturation and conformational changes
Chao Ren, Siqi Hong, Libo Qi, et al.
Food Bioscience (2023) Vol. 56, pp. 103320-103320
Closed Access | Times Cited: 13
Chao Ren, Siqi Hong, Libo Qi, et al.
Food Bioscience (2023) Vol. 56, pp. 103320-103320
Closed Access | Times Cited: 13
Application of ultrasound technology in the washing process of surimi: improvement of meat yield and gel quality
Zeyu Song, Songxing Zhang, Xinjuan Qi, et al.
Food Biophysics (2024) Vol. 19, Iss. 3, pp. 745-760
Closed Access | Times Cited: 5
Zeyu Song, Songxing Zhang, Xinjuan Qi, et al.
Food Biophysics (2024) Vol. 19, Iss. 3, pp. 745-760
Closed Access | Times Cited: 5
Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of Gels
Noman Walayat, Marı́a Blanch, Helena M. Moreno
Gels (2025) Vol. 11, Iss. 2, pp. 142-142
Open Access
Noman Walayat, Marı́a Blanch, Helena M. Moreno
Gels (2025) Vol. 11, Iss. 2, pp. 142-142
Open Access
Tea polysaccharide’s role in inhibited protein alterations of Hypophthalmichthys molitrix and in-depth molecular interaction mechanism during fluctuated frozen storage
Noman Walayat, Piotr Kulawik, Ibrahim Khalifa, et al.
LWT (2025), pp. 117568-117568
Open Access
Noman Walayat, Piotr Kulawik, Ibrahim Khalifa, et al.
LWT (2025), pp. 117568-117568
Open Access
Biopolymeric Hydrolysates from Dosidicus gigas: Functional Applications and Shelf-Life Extension in Squid Sausages
Francisco Antonio López‐Medina, Octavio Dublán‐García, Ana Gabriela Morachis‐Valdez, et al.
Polymers (2025) Vol. 17, Iss. 7, pp. 839-839
Open Access
Francisco Antonio López‐Medina, Octavio Dublán‐García, Ana Gabriela Morachis‐Valdez, et al.
Polymers (2025) Vol. 17, Iss. 7, pp. 839-839
Open Access
Quality evaluation of frozen and chilled fish: A review
Noman Walayat, Wei Tang, Xinping Wang, et al.
eFood (2023) Vol. 4, Iss. 1
Open Access | Times Cited: 11
Noman Walayat, Wei Tang, Xinping Wang, et al.
eFood (2023) Vol. 4, Iss. 1
Open Access | Times Cited: 11
Effect of κ-carrageenan on the quality of crayfish surimi gels
Qing-Jun Wei, Wang-Wei Zhang, Jingjing Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101497-101497
Open Access | Times Cited: 4
Qing-Jun Wei, Wang-Wei Zhang, Jingjing Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101497-101497
Open Access | Times Cited: 4
Feature fusion-based food protein subcellular prediction for drug composition
Haewon Byeon, Mohammad Shabaz, Janjhyam Venkata Naga Ramesh, et al.
Food Chemistry (2024) Vol. 454, pp. 139747-139747
Closed Access | Times Cited: 4
Haewon Byeon, Mohammad Shabaz, Janjhyam Venkata Naga Ramesh, et al.
Food Chemistry (2024) Vol. 454, pp. 139747-139747
Closed Access | Times Cited: 4
Large deformation of food gels: Influencing factors, theories, models, and applications—A review
Bing Hu, Yulong Zhang, Lingyu Han, et al.
Food Research International (2025) Vol. 204, pp. 115933-115933
Closed Access
Bing Hu, Yulong Zhang, Lingyu Han, et al.
Food Research International (2025) Vol. 204, pp. 115933-115933
Closed Access
Whey protein effects on properties and structure of hairtail surimi gel
G.‐C. GUO, Qiuyue Li, Liping Du, et al.
Food Science and Technology International (2025)
Closed Access
G.‐C. GUO, Qiuyue Li, Liping Du, et al.
Food Science and Technology International (2025)
Closed Access
Optimizing Bay Scallop (Argopecten irradians) Product Quality: Moderate Freezing as an Effective Strategy for Improving Adductor Muscle Gel Properties
Kexin Chang, Yi-Bing Lin, S. T. Huang, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1371-1371
Open Access
Kexin Chang, Yi-Bing Lin, S. T. Huang, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1371-1371
Open Access
Quality and flavor development of solid-state fermented surimi with Actinomucor elegans: A perspective on the impacts of carbon and nitrogen sources
Yicheng Ding, Wenjia He, Wangli Dai, et al.
Food Chemistry (2024) Vol. 447, pp. 139053-139053
Closed Access | Times Cited: 3
Yicheng Ding, Wenjia He, Wangli Dai, et al.
Food Chemistry (2024) Vol. 447, pp. 139053-139053
Closed Access | Times Cited: 3
Cryoprotective role of konjac oligosaccharide on silver carp proteins during frozen storage through molecular dynamic simulation
Noman Walayat, Minghua Yi, Xinping Wang, et al.
LWT (2023) Vol. 188, pp. 115329-115329
Open Access | Times Cited: 8
Noman Walayat, Minghua Yi, Xinping Wang, et al.
LWT (2023) Vol. 188, pp. 115329-115329
Open Access | Times Cited: 8
Real‐time quantitative detection of hydrocolloid adulteration in meat based on Swin Transformer and smartphone
Zhenchang Gao, Shanshan Chen, Jinxian Huang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4359-4371
Closed Access | Times Cited: 2
Zhenchang Gao, Shanshan Chen, Jinxian Huang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4359-4371
Closed Access | Times Cited: 2
Polysaccharides as natural enhancers for meat quality, preservation, and protein functionality: A comprehensive review
Mohamed Aamer Abubaker, Duoduo Zhang, Guanxu Liu, et al.
Food Chemistry (2024) Vol. 468, pp. 142428-142428
Closed Access | Times Cited: 2
Mohamed Aamer Abubaker, Duoduo Zhang, Guanxu Liu, et al.
Food Chemistry (2024) Vol. 468, pp. 142428-142428
Closed Access | Times Cited: 2
