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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:

Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods
Yantao Yin, Lei Zhou, Jailson Pereira, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 48, pp. 14243-14251
Closed Access | Times Cited: 76

Showing 26-50 of 76 citing articles:

High internal phase emulsions gels stabilized by soy protein isolate and rutin complexes: Encapsulation, interfacial properties and in vitro digestibility
Juyang Zhao, Shuo Xu, Liya Gu, et al.
LWT (2024) Vol. 203, pp. 116317-116317
Open Access | Times Cited: 5
In vitro digestion mimicking conditions in young and elderly reveals marked differences between profiles and potential bioactivity of peptides from meat and soy proteins
Chong Wang, Fan Zhao, Yun Bai, et al.
Food Research International (2022) Vol. 157, pp. 111215-111215
Closed Access | Times Cited: 21
Peptide profiles and antioxidant capacity of extensive hydrolysates of milk protein concentrate
Qiang Cui, Yuqing Duan, Jun Zhang, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 10, pp. 7972-7985
Open Access | Times Cited: 21
The effect of steam cooking on the proteolysis of pacific oyster (Crassostrea gigas) proteins: Digestibility, allergenicity, and bioactivity
Chunsong Feng, Li Tian, Yadan Jiao, et al.
Food Chemistry (2022) Vol. 379, pp. 132160-132160
Closed Access | Times Cited: 20
Insights into the effects of different drying methods on protein oxidation and degradation characteristics of golden pompano (Trachinotus ovatus)
Peng Chen, Yingjie Qiu, Shengjun Chen, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 20
Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb
Tianlong Han, Zixuan Wang, Chunxiao Li, et al.
Meat Science (2023) Vol. 204, pp. 109239-109239
Closed Access | Times Cited: 12
Protein aggregation impacts in vitro protein digestibility, peptide profiling and potential bioactive peptides of soymilk and dry-heated soybeans
Jiayu Zhang, Mengdi Li, Ying Lv, et al.
LWT (2023) Vol. 182, pp. 114857-114857
Open Access | Times Cited: 11
Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat
Chunming Tan, Xiaofeng Li, Yaqin Yu, et al.
LWT (2024) Vol. 206, pp. 116599-116599
Open Access | Times Cited: 4
Ultrasound improves the digestibility of oxidized silver carp (Hypophthalmichthys molitrix) myofibrillar protein: Changes from structure to peptide release
Yantao Yin, Mei-Yan Jiang, Yunxiang Liang, et al.
Food Research International (2025) Vol. 204, pp. 115962-115962
Closed Access
Effect of ultrasound treatment on the oxidation and conformational structure of myofibrillar protein of beef marinated in red sour soup
Huaisheng Zheng, Chaobin Huang, Shuhong Liu, et al.
Meat Science (2025) Vol. 224, pp. 109779-109779
Closed Access
Impact of Dehydration Processing on Scallop (Patinopecten yessoensis) Adductor Muscle: Structural and Oxidative Insights
Huaqiong Li, Yulong Zhao, Jian Shi, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 948-948
Open Access
Sous-vide cooking as a promising approach for developing high-quality salt pan shrimp products
Chenqi Li, Songyi Lin, Tingjia Chen, et al.
Food Chemistry (2025), pp. 144050-144050
Closed Access
Effect of air frying on in vitro digestion and transport properties of scallop (Patinopecten yessoensis) adductor muscles: Insights from peptidomics analyses
Ziye Wang, Qian Wang, Deyang Li, et al.
Food Chemistry (2025), pp. 144135-144135
Closed Access
Effect of different cooking methods on the smart sensory and protein digestive properties of Mianning hams
Lin Chen, Wenli Wang, Jiamin Zhang, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 2, pp. 9240109-9240109
Closed Access
Effect of sous vide cooking technology on the quality, protein structure, microstructure, and flavor of yellowfin tuna (Thunnus albacares)
Xuan Yuan, Duo Li, Peiying Shi, et al.
Food Chemistry (2025) Vol. 484, pp. 144423-144423
Closed Access
Effects of cooking methods on the Maillard reaction products, digestibility, and mineral bioaccessibility of Pacific oysters (Crassostrea gigas)
Suisui Jiang, Feng Xue, Fan Zhang, et al.
LWT (2021) Vol. 141, pp. 110943-110943
Closed Access | Times Cited: 25
Impact of common gastrointestinal disorders in elderly on in vitro meat protein digestibility and related properties
Ever Hernández-Olivas, Sara Muñoz‐Pina, Jorge García‐Hernández, et al.
Food Bioscience (2022) Vol. 46, pp. 101560-101560
Open Access | Times Cited: 17
Effect of Malondialdehyde on the Digestibility of Beef Myofibrillar Protein: Potential Mechanisms from Structure to Modification Site
Yantao Yin, Lei Zhou, Jiaming Cai, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2176-2176
Open Access | Times Cited: 17
Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein
Fan Feng, Yantao Yin, Lei Zhou, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 5, pp. 2532-2540
Closed Access | Times Cited: 10
Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles
Baochen Xu, Qingwei Zhang, Yimin Zhang, et al.
Meat Science (2023) Vol. 206, pp. 109326-109326
Closed Access | Times Cited: 10
Oxidative stability in edible insects: Where is the knowledge frontier?
Yago Alves de Aguiar Bernardo, Carlos Adam Conte‐Júnior
Trends in Food Science & Technology (2024) Vol. 148, pp. 104518-104518
Closed Access | Times Cited: 3
Role of the intestines on the muscle quality of Pacific white shrimp (Litopenaeus vannamei) during chilled storage: Physicochemical and label-free–based peptidomics analyses
Yingru Wu, Qi Du, Ruyi Dong, et al.
Food Chemistry (2024) Vol. 460, pp. 140507-140507
Closed Access | Times Cited: 3
Study on the effects of pre-slaughter transport stress on water holding capacity of pork: Insights from oxidation, structure, function, and degradation properties of protein
Chao Ma, Jian Zhang, Ruyu Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101913-101913
Open Access | Times Cited: 3
The effects of various Chinese processing methods on the nutritional and safety properties of four kinds of meats
Xinyu Ge, Lan Zhang, Huazhen Zhong, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 70, pp. 102674-102674
Closed Access | Times Cited: 23
In vitro digestibility of proteins, peptidomic analysis and antioxidant ability of sodium-reduced pork sausage with partial substitution of NaCl by KCl
Lifang Zou, Xia Yu, Yu Zhou, et al.
Meat Science (2022) Vol. 197, pp. 109049-109049
Closed Access | Times Cited: 14

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