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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:

Effect of different oil incorporation on gelling properties, flavor and advanced glycation end-products of silver carp surimi sausages
Zhiwen Shen, Li Shichao, Jinhong Wu, et al.
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 6, pp. 5007-5022
Closed Access | Times Cited: 19

Showing 19 citing articles:

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
Advanced Glycation End Products: A Comprehensive Review of Their Detection and Occurrence in Food
Lixian Li, Yingjun Zhuang, Xiuzhi Zou, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2103-2103
Open Access | Times Cited: 28
Enhancing freeze-thaw stability and flavor in surimi products: Impact of virgin coconut oil and fish oil incorporation
Zhiwen Shen, Mingli Tian, Faxiang Wang, et al.
Food Bioscience (2023) Vol. 57, pp. 103515-103515
Closed Access | Times Cited: 23
Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel
Li Yuan, Xiaomo Guo, Zhiyu Xiong, et al.
Food Chemistry X (2024) Vol. 22, pp. 101451-101451
Open Access | Times Cited: 9
Mechanism of improving water-holding capacity of Nemipterus virgatus myosin gel by soy protein isolate-stabilized Pickering emulsion
Shipeng Feng, Yanwei Liu, Jianrong Li, et al.
LWT (2025), pp. 117512-117512
Open Access | Times Cited: 1
Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles
Ailén Alemán, P. Montero, Sonia Ramos, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110497-110497
Open Access | Times Cited: 6
Moderate protein degradation and lipid oxidation induced by cold plasma and its effect on the quality of dried fish products
Zhiwen Shen, Aonan Luan, Shixian Yi, et al.
Journal of Food Composition and Analysis (2023) Vol. 123, pp. 105636-105636
Closed Access | Times Cited: 16
Olive oil and coconut oil improved the quality and digestibility of set soybean yoghurt
Wenqi Cai, Shufang Cao, Mingjie Xia, et al.
International Journal of Food Engineering (2024) Vol. 20, Iss. 2, pp. 73-84
Open Access | Times Cited: 4
Key factors influencing the formation of α-dicarbonyls and dietary advanced glycation end products in bread and commercial bakery products: Impacts of sugar, lipid and gluten protein
Cheng-Yi Tsai, Kai‐Wei Liao, Shih‐Min Hsia, et al.
Food Chemistry X (2025) Vol. 26, pp. 102286-102286
Open Access
Development of Artificial fish bait incorporated with Surimi and fatty acid bioattractant derived from seafood processing wastes for longline fishing
Soosai Antony Emiema, T. Ravikumar, Elavarasan Krishnamoorthi, et al.
Regional Studies in Marine Science (2025), pp. 104090-104090
Closed Access
Effect of dielectric barrier discharge cold plasma combined with green tea extract on quality and safety of ready-to-eat fish patties during storage
Khanit Matra, Baifern Zonklin, Supawadee Hamkratok, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Particle size effect of defatted rice bran on the gel properties and flavor of silver carp surimi gels
Yinghui Zhang, Ying Mao, Guoyan Yang, et al.
Food & Function (2025)
Closed Access
Silver Carp (Hypophthalmichthys molitrix) Utilization: Surimi Innovations Based on Seasonal Variation in Muscle Proteins
Zhuolin Wang, Yuanyong Tian, Hideharu Tsukagoshi, et al.
Trends in Food Science & Technology (2024), pp. 104737-104737
Open Access | Times Cited: 3
Effect of high‐content ultrasonically emulsified lard on the physicochemical properties of surimi gels from silver carp enhanced by microbial transglutaminase
Yuqian Tong, Yudong Wang, Min Chen, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 2974-2984
Closed Access | Times Cited: 6
Investigating the effects of oil type, emulsifier type, and emulsion particle size on textured fibril soy protein emulsion‐filled gels and soybean protein isolate emulsion‐filled gels
Bin Luo, Lin Chen, Jiaqi Peng, et al.
Journal of Texture Studies (2024) Vol. 55, Iss. 4
Closed Access | Times Cited: 1
Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices
Yong Li, Hua Li, Yinchun Zhu, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3788-3788
Open Access | Times Cited: 3
Effect of β‐sitosterol+γ‐oryzanol‐based oleogels on protein conformation and gel properties of Nemiperus virgatus surimi
Hongbo Mi, Yingci Yang, Miaomiao Tan, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 1663-1671
Open Access
Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation
Zhiwen Shen, Huaqian Gao, Wanqi Peng, et al.
Journal of Texture Studies (2023) Vol. 55, Iss. 1
Closed Access | Times Cited: 1
Olive oil and coconut oil improved the quality and digestibility of set soybean yoghurt
Wen qi Cai, Shufang Cao, Mingjie Xia, et al.
Research Square (Research Square) (2023)
Open Access
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