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:
Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi
Yunying Li, Lingru Kong, Xiaotong Zhang, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4464-4464
Open Access | Times Cited: 4
Yunying Li, Lingru Kong, Xiaotong Zhang, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4464-4464
Open Access | Times Cited: 4
Showing 4 citing articles:
Glycosylation on the Antifreeze and Antioxidant Capacities of Tilapia Gelatin Hydrolysates
Ying Liu, Zongcai Tu, Qiuyu Lu, et al.
Fishes (2025) Vol. 10, Iss. 2, pp. 65-65
Open Access
Ying Liu, Zongcai Tu, Qiuyu Lu, et al.
Fishes (2025) Vol. 10, Iss. 2, pp. 65-65
Open Access
Assessment of the impact of whey protein hydrolysate on myofibrillar proteins in surimi during repeated freeze–thaw cycles: Quality enhancement and antifreeze potential
Xinyan Peng, Yunying Li, Juan Yu, et al.
Food Chemistry (2024) Vol. 460, pp. 140552-140552
Closed Access | Times Cited: 2
Xinyan Peng, Yunying Li, Juan Yu, et al.
Food Chemistry (2024) Vol. 460, pp. 140552-140552
Closed Access | Times Cited: 2
Effect of multiple freeze-thaw (F-T) cycles on the quality and protein oxidation of traditional Chinese sauce marinated beef
Jing Xu, Jiangwei Cao, Yuting Tao, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100928-100928
Open Access
Jing Xu, Jiangwei Cao, Yuting Tao, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100928-100928
Open Access
Effect of whey protein hydrolysate on the structural and functional stability of surimi myofibrillar protein gels during freeze–thaw cycles
Xinyan Peng, Yunying Li, Haowen Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136494-136494
Closed Access
Xinyan Peng, Yunying Li, Haowen Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136494-136494
Closed Access
Influence of starch on freeze-thaw stability of Hypophthalmichthys molitrix surimi gel observed via ice crystal distribution and gel properties
Xin Jiang, Qianqian Liang, Wenzheng Shi
Food Chemistry X (2024) Vol. 24, pp. 101995-101995
Open Access
Xin Jiang, Qianqian Liang, Wenzheng Shi
Food Chemistry X (2024) Vol. 24, pp. 101995-101995
Open Access
