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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:

Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels
Kaiyue Cen, Caoxing Huang, Xi Yu, et al.
Food Chemistry (2022) Vol. 407, pp. 135139-135139
Closed Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 655-670
Closed Access | Times Cited: 56
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
Renzhao Zhang, Jingbo Liu, Sijia Cao, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109763-109763
Closed Access | Times Cited: 17
Studies on stabilized mechanism of high internal phase Pickering emulsions from the collaboration of low dose konjac glucomannan and myofibrillar protein
Shuyu Wang, Linggao Liu, Shenghui Bi, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108862-108862
Closed Access | Times Cited: 40
Formation and characterisation of concentrated emulsion gels stabilised by faba bean protein isolate and its applications for 3D food printing
Y. Hu, Lirong Cheng, Sung Je Lee, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 671, pp. 131622-131622
Open Access | Times Cited: 29
Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes
Yanqiu Ma, Mingmin Qing, Jingnan Zang, et al.
Poultry Science (2024) Vol. 103, Iss. 6, pp. 103657-103657
Open Access | Times Cited: 12
Applications in Pickering emulsions of enhancing preservation properties: Current trends and future prospects in active food packaging coatings and films
Yiyi Cheng, Xuemei Cai, Xin Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104643-104643
Closed Access | Times Cited: 11
Fibrillisation of faba bean protein isolate by thermosonication for process efficacy: Microstructural characteristics, assembly behaviour, and physicochemical properties
Y. Hu, Lirong Cheng, Elliot P. Gilbert, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110127-110127
Open Access | Times Cited: 10
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
Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: Current methods and future perspectives
Xiao Feng, Xi Yu, Yuling Yang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109041-109041
Closed Access | Times Cited: 21
Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors
Xiangwei Zhu, Diheng He, Yingying Chen, et al.
Food Chemistry (2024) Vol. 450, pp. 139343-139343
Closed Access | Times Cited: 7
Ultrasound-assisted multilayer Pickering emulsion fabricated by WPI-EGCG covalent conjugates for encapsulating probiotics in colon-targeted release
He Xian, Wanshui Yang, Xin-Sheng Qin
Ultrasonics Sonochemistry (2023) Vol. 97, pp. 106450-106450
Open Access | Times Cited: 15
Characteristics of hairtail surimi gels treated with myofibrillar protein‐stabilized Pickering emulsions
Min Lin, Yaqing Cui, Linfan Shi, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 7, pp. 4251-4259
Closed Access | Times Cited: 4
Effects of octenyl succinic anhydride (OSA) starches with different amylose content on freeze-thaw stability of myofibrillar protein emulsion gel: double enhancement of interfacial film and network structure
Yuxin Ding, Zhiwen Shen, Yujie Ding, et al.
Food Hydrocolloids (2025), pp. 111110-111110
Closed Access
Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects
Zhiwen Shen, Yuxin Ding, Yanshun Xu
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Simultaneous dispersion and gelation of amino group rich nanochitin/carboxylic acid composites for enhanced Pickering emulsion stabilization
Rui Zhou, Xinxia Li, Liang Liu, et al.
International Journal of Biological Macromolecules (2025) Vol. 306, pp. 141652-141652
Closed Access
Reversibility of freeze-thaw/re-emulsification on Pickering emulsion stabilized with gliadin/sodium caseinate nanoparticles and konjac glucomannan
Wei Xu, Yuli Ning, Yuanyuan Sun, et al.
International Journal of Biological Macromolecules (2023) Vol. 233, pp. 123653-123653
Closed Access | Times Cited: 9
Quinoa protein Pickering emulsion improves the freeze-thaw stability of myofibrillar protein gel: Maintaining protein composition, structure, conformation and digestibility and slowing down protein oxidation
Xiao Feng, Kaiyue Cen, Xi Yu, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126682-126682
Closed Access | Times Cited: 9
Prediction of freezing point and moisture distribution of beef with dual freeze-thaw cycles using hyperspectral imaging
Qingyi Wei, Chaoying Pan, Hongbin Pu, et al.
Food Chemistry (2024) Vol. 456, pp. 139868-139868
Closed Access | Times Cited: 3
Injection of l-arginine or l-lysine before freezing delays the emulsifying and gelling properties deterioration of myofibrillar proteins of frozen porcine Longissimus lumborum muscle
Rui Li, Xiaokang Fan, Xun Gao, et al.
Food Chemistry (2023) Vol. 427, pp. 136736-136736
Closed Access | Times Cited: 7
Recent advances, challenges and functional applications of antifreeze protein in food industry
Shujian Xiao, Shunyang Hu, Kaixian Zhu, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1169-1186
Closed Access | Times Cited: 7
Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Food Chemistry (2024) Vol. 456, pp. 139970-139970
Closed Access | Times Cited: 2
Gel properties of Nicandra physalodes (Linn.) gaertn. seeds polysaccharides with tea polyphenols and its application
Qiuyue Ma, Qian‐Da Xu, Nan Chen, et al.
Food Chemistry X (2024) Vol. 23, pp. 101707-101707
Open Access | Times Cited: 2
The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze–Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative
Zhiming Meng, Ying Liu, Yueyang Xi, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 522-522
Open Access | Times Cited: 1
Effects of glycerol on the freezing behaviors and physicochemical properties of pork patties under freeze-thaw cycles
Huihui Liang, Xiaokang Fan, Xu Gao, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 8, pp. 7172-7184
Closed Access | Times Cited: 1
Raman spectroscopy and molecular dynamics simulations of protein microgels at the oil-water interface
Zilan Feng, Chuan Li, Xiangzhou Yi, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135398-135398
Closed Access | Times Cited: 1
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