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:
Preparation and Mechanistic Exploration of Fermented Shrimp Surimi Gel Utilizing Enterococcus lactis S-15
Li Yuan, Lanjing Sun, Zhiyu Xiong, et al.
Food Chemistry X (2024) Vol. 22, pp. 101314-101314
Open Access | Times Cited: 6
Li Yuan, Lanjing Sun, Zhiyu Xiong, et al.
Food Chemistry X (2024) Vol. 22, pp. 101314-101314
Open Access | Times Cited: 6
Showing 6 citing articles:
Improving surimi gel quality by corn oligopeptide-chitosan stabilized high-internal phase Pickering emulsions
Yufeng Xue, Jiahui Song, Siyu Chen, et al.
Food Hydrocolloids (2025), pp. 111268-111268
Closed Access | Times Cited: 2
Yufeng Xue, Jiahui Song, Siyu Chen, et al.
Food Hydrocolloids (2025), pp. 111268-111268
Closed Access | Times Cited: 2
Effect of dense phase carbon dioxide on the digestive properties of shrimp surimi gels: Insight from digestive kinetic
Kyi Kyi Htwe, Yantao Yin, Weiwen Duan, et al.
Food Research International (2025), pp. 115857-115857
Closed Access
Kyi Kyi Htwe, Yantao Yin, Weiwen Duan, et al.
Food Research International (2025), pp. 115857-115857
Closed Access
Flavor and quality enhancement of miiuy croaker (Miichthys miiuy) surimi by co-fermentation with Monascus purpureus and Actinomucor elegans
Wenjia He, Min Wang, Yicheng Ding, et al.
Food Bioscience (2025), pp. 106231-106231
Closed Access
Wenjia He, Min Wang, Yicheng Ding, et al.
Food Bioscience (2025), pp. 106231-106231
Closed Access
Mechanism of L-arginine improving the macroscopic and microscopic qualities of Acipenser schrenckii surimi gel under low-salt conditions and microwave irradiation: significance of moisture migration and distribution
Tong Shi, Yu Xie, Xian Cao, et al.
Current Research in Food Science (2025) Vol. 10, pp. 101018-101018
Open Access
Tong Shi, Yu Xie, Xian Cao, et al.
Current Research in Food Science (2025) Vol. 10, pp. 101018-101018
Open Access
Enzymolysis pretreatment followed by fermentation is a novel method to prepare shrimp sauce with high quality from by-products in crayfish (Procambarus clarkii)
Bin Peng, Sijie Xu, Huimin Ma, et al.
Food Chemistry X (2025), pp. 102460-102460
Open Access
Bin Peng, Sijie Xu, Huimin Ma, et al.
Food Chemistry X (2025), pp. 102460-102460
Open Access
Enhancing the nutritional value and caliber of silver carp surimi by adding β-carotene: Insights into the gel characteristics, protein structure, and digestive properties
Mengzhe Li, Xin Wang, Tong Shi, et al.
Food Chemistry (2024) Vol. 468, pp. 142514-142514
Closed Access
Mengzhe Li, Xin Wang, Tong Shi, et al.
Food Chemistry (2024) Vol. 468, pp. 142514-142514
Closed Access
