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OpenAlex Citation Counts

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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:

The Formation and Control of Ice Crystal and Its Impact on the Quality of Frozen Aquatic Products: A Review
Mingtang Tan, Jun Mei, Jing Xie
Crystals (2021) Vol. 11, Iss. 1, pp. 68-68
Open Access | Times Cited: 120

Showing 1-25 of 120 citing articles:

Icephobic/anti-icing properties of superhydrophobic surfaces
Wei Huang, Jinxia Huang, Zhiguang Guo, et al.
Advances in Colloid and Interface Science (2022) Vol. 304, pp. 102658-102658
Closed Access | Times Cited: 229
Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review
Prasad Chavan, Pallavi Sharma, Sajeev Rattan Sharma, et al.
Foods (2022) Vol. 11, Iss. 1, pp. 122-122
Open Access | Times Cited: 124
Effect of cellobiose on the myofibrillar protein denaturation induced by pH changes during freeze-thaw cycles
Mingtang Tan, Zhaoyang Ding, Jun Mei, et al.
Food Chemistry (2021) Vol. 373, pp. 131511-131511
Closed Access | Times Cited: 76
Freezing-induced denaturation of myofibrillar proteins in frozen meat
Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 5, pp. 1385-1402
Closed Access | Times Cited: 67
Control of ice crystal nucleation and growth during the food freezing process
Guoliang Jia, Yimeng Chen, Aidong Sun, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2433-2454
Closed Access | Times Cited: 66
The effects of ice crystal on water properties and protein stability of large yellow croaker (Pseudosciaena crocea)
Mingtang Tan, Jingxin Ye, Yuanming Chu, et al.
International Journal of Refrigeration (2021) Vol. 130, pp. 242-252
Closed Access | Times Cited: 59
A review of natural polysaccharides for food cryoprotection: Ice crystals inhibition and cryo-stabilization
Xianbao Sun, Yan Wu, Zibo Song, et al.
Bioactive Carbohydrates and Dietary Fibre (2021) Vol. 27, pp. 100291-100291
Closed Access | Times Cited: 57
Trehalose and its applications in the food industry
Anqi Chen, Hugo Tapia, Julie M. Goddard, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 5004-5037
Closed Access | Times Cited: 57
Enhancing chemical and physical stability of pharmaceuticals using freeze-thaw method: challenges and opportunities for process optimization through quality by design approach
Sergio A. Bernal-Chávez, Alejandra Romero-Montero, Héctor Hernández‐Parra, et al.
Journal of Biological Engineering (2023) Vol. 17, Iss. 1
Open Access | Times Cited: 37
Research progress of phase change cold energy storage materials used in cold chain logistics of aquatic products
Tianping Feng, Jun Ji, Xuelai Zhang
Journal of Energy Storage (2023) Vol. 60, pp. 106568-106568
Closed Access | Times Cited: 34
The Evolution of Sonochemistry: From the Beginnings to Novel Applications
A. Pérez, Karen Esquivel Escalante
ChemPlusChem (2024) Vol. 89, Iss. 6
Closed Access | Times Cited: 12
Pulsed electric field as a pre-treatment in food freezing processes: Fundamentals, mechanisms, applications and impacts on frozen food quality
Adriano Rondineli, Eric Keven Silva
Food Bioscience (2024) Vol. 60, pp. 104275-104275
Closed Access | Times Cited: 10
Revolutionizing Food Sustainability: Leveraging Magnetic Fields for Food Processing and Preservation
Bai Qu, Guoqiang Shao, Na Yang, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104593-104593
Closed Access | Times Cited: 9
Freeze-Thawing of Oilseed Rape Oleosome Emulsions
Filippo Bramante, Vincenzo di Bari, Gary G. Adams, et al.
Journal of Food Engineering (2025), pp. 112471-112471
Closed Access | Times Cited: 1
Damage due to ice crystallization
Menno Demmenie, Paul Kolpakov, Boaz van Casteren, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access | Times Cited: 1
High water-vapor-barrier cellulose films via ice-induced crystallization and hydroxyl/carboxyl synergistic enhancement effect
Liucheng Meng, Zifei Yan, Wen Deng, et al.
Carbohydrate Polymers (2025) Vol. 357, pp. 123440-123440
Closed Access | Times Cited: 1
Freezing-induced myofibrillar protein denaturation: Role of pH change and freezing rate
Mingtang Tan, Jingxin Ye, Jing Xie
LWT (2021) Vol. 152, pp. 112381-112381
Closed Access | Times Cited: 53
Effects of ultrasound–assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze–thaw cycles
Hongyue Li, Lei Wang, Jinxiang Wang, et al.
Food Chemistry (2022) Vol. 404, pp. 134530-134530
Closed Access | Times Cited: 35
Evidence of myofibrillar protein oxidation and degradation induced by exudates during the thawing process of bighead carp fillets
Yueyue Liu, Yuqing Tan, Yongkang Luo, et al.
Food Chemistry (2023) Vol. 434, pp. 137396-137396
Closed Access | Times Cited: 21
Effects of static magnetic field (SMF) and alternating magnetic field (AMF) assisted freezing on the microstructure and protein properties of channel catfish (Ictalurus punctatus) fillet
Bing Yang, Yang Li, Ruihong Xu, et al.
Food Chemistry (2023) Vol. 434, pp. 137509-137509
Closed Access | Times Cited: 19
Freezing rate's impact on starch retrogradation, ice recrystallization, and quality of water-added and water-free quick-frozen rice noodles
Kong Qiao, Bangzhu Peng
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 134047-134047
Closed Access | Times Cited: 7
The quality properties of frozen large yellow croaker fillets during temperature fluctuation cycles: improvement by cellobiose and carboxylated cellulose nanofibers
Mingtang Tan, Zhaoyang Ding, Dazhang Yang, et al.
International Journal of Biological Macromolecules (2021) Vol. 194, pp. 499-509
Closed Access | Times Cited: 36
Effect of antifreeze proteins on the freeze-thaw cycle of foods: fundamentals, mechanisms of action, current challenges and recommendations for future work
Vicente Amirpasha Tirado-Kulieva, William Rolando Miranda-Zamora, Ernesto Hernández, et al.
Heliyon (2022) Vol. 8, Iss. 10, pp. e10973-e10973
Open Access | Times Cited: 24
The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review
Haijing Li, Xue Bai, Ying Li, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 16, pp. 5220-5241
Closed Access | Times Cited: 23
Effect of Freezing on Soybean Protein Solution
Wenhui Li, Qiongling Chen, Xiaowen Wang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2650-2650
Open Access | Times Cited: 16
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