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:
Achieving dual functions of texture modification and water retention of shrimp surimi products with the combination of epigallocatechin-3-gallate and γ-cyclodextrin
Zonghan Wang, Deyang Li, Xiaoyang Liu, et al.
Food Chemistry (2023) Vol. 418, pp. 136034-136034
Closed Access | Times Cited: 15
Zonghan Wang, Deyang Li, Xiaoyang Liu, et al.
Food Chemistry (2023) Vol. 418, pp. 136034-136034
Closed Access | Times Cited: 15
Showing 15 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: 4
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: 4
Study on the mechanism of soy protein isolate to improve quality of reduced-salt Hypophthalmichthys molitrix surimi gel: Focus on gel quality, protein structure, and in vitro digestibility
Xuehua Zhang, Hao Pan, Xin Jiang, et al.
Food Chemistry X (2023) Vol. 20, pp. 100878-100878
Open Access | Times Cited: 27
Xuehua Zhang, Hao Pan, Xin Jiang, et al.
Food Chemistry X (2023) Vol. 20, pp. 100878-100878
Open Access | Times Cited: 27
Biocompatible hydrophobic cross-linked cyclodextrin-based metal-organic framework as quercetin nanocarrier for enhancing stability and controlled release
Runan Zhao, Tao Chen, Yanfei Li, et al.
Food Chemistry (2024) Vol. 448, pp. 139167-139167
Closed Access | Times Cited: 13
Runan Zhao, Tao Chen, Yanfei Li, et al.
Food Chemistry (2024) Vol. 448, pp. 139167-139167
Closed Access | Times Cited: 13
Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition
Zongyuan Han, K.-J. Cheng, Yanmo Pan, et al.
Food Chemistry (2024) Vol. 458, pp. 140188-140188
Closed Access | Times Cited: 6
Zongyuan Han, K.-J. Cheng, Yanmo Pan, et al.
Food Chemistry (2024) Vol. 458, pp. 140188-140188
Closed Access | Times Cited: 6
Impact of plant and animal proteins with transglutaminase on the gelation properties of clam Meretrix meretrix surimi
Lin-Da Zhang, Li Lin, Qian Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104915-104915
Closed Access | Times Cited: 5
Lin-Da Zhang, Li Lin, Qian Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104915-104915
Closed Access | Times Cited: 5
Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavour profiles of sausages
Fei Lu, Yujie Chi, Yuan Chi
Poultry Science (2024) Vol. 103, Iss. 12, pp. 104358-104358
Open Access | Times Cited: 4
Fei Lu, Yujie Chi, Yuan Chi
Poultry Science (2024) Vol. 103, Iss. 12, pp. 104358-104358
Open Access | Times Cited: 4
Mechanisms of epigallocatechin-3-gallate-loaded metal−organic framework in preventing oxidative degradation of shrimp (Litopenaeus vannamei) surimi gel
Zonghan Wang, Ying-Chen Fan, Ying Luo, et al.
Food Chemistry (2025) Vol. 473, pp. 143036-143036
Closed Access
Zonghan Wang, Ying-Chen Fan, Ying Luo, et al.
Food Chemistry (2025) Vol. 473, pp. 143036-143036
Closed Access
Effects of ammonia stress and ascorbic acid mitigation on the quality of muscle, surimi and gel on silver carp: insight from protein, water distribution and microstructure
Yiwen Wu, Huang Jian, Xiangyue Song, et al.
LWT (2025), pp. 117389-117389
Open Access
Yiwen Wu, Huang Jian, Xiangyue Song, et al.
LWT (2025), pp. 117389-117389
Open Access
Improvement of water retention and storage quality of frozen sea bass fillets and its molecular mechanism through ectoine
Zheng Chen, Wenhui Zhang, Hongju Yang, et al.
Food Chemistry (2025), pp. 144623-144623
Closed Access
Zheng Chen, Wenhui Zhang, Hongju Yang, et al.
Food Chemistry (2025), pp. 144623-144623
Closed Access
Encapsulation of EGCG by whey protein isolate and β-cyclodextrin nanocomplexes: A strategy to mask the bitter and astringent taste and increase the stability in beverages
Hujun Xie, Han Wang, Min Huang, et al.
Food Hydrocolloids (2024), pp. 110760-110760
Closed Access | Times Cited: 3
Hujun Xie, Han Wang, Min Huang, et al.
Food Hydrocolloids (2024), pp. 110760-110760
Closed Access | Times Cited: 3
Dual regulations on texture and water mobility of shrimp surimi gel with sustained-release epigallocatechin-3-gallate in γ-cyclodextrin metal organic frameworks: Insights into functionality and mechanisms
Zonghan Wang, Deyang Li, Xiaoyang Liu, et al.
Food Research International (2023) Vol. 174, pp. 113522-113522
Closed Access | Times Cited: 7
Zonghan Wang, Deyang Li, Xiaoyang Liu, et al.
Food Research International (2023) Vol. 174, pp. 113522-113522
Closed Access | Times Cited: 7
Dihydromyricetin as a potential enhancer for surimi gels with anti-modori activity: A molecular docking and experimental validation
Qinye Yu, Chunsong Feng, Shijie Liang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109117-109117
Closed Access | Times Cited: 6
Qinye Yu, Chunsong Feng, Shijie Liang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109117-109117
Closed Access | Times Cited: 6
Analysis of bioactive substances in mutton and their effects on the quality of minced mutton
Chengpeng Cheng, Xinru Xie, Shaobo Li, et al.
Food Research International (2024) Vol. 200, pp. 115474-115474
Closed Access | Times Cited: 1
Chengpeng Cheng, Xinru Xie, Shaobo Li, et al.
Food Research International (2024) Vol. 200, pp. 115474-115474
Closed Access | Times Cited: 1
Safety and regulation of different food additives for shrimp and shrimp products
Weerapong Woraprayote, Chalinee Kongsawat, Wonnop Visessanguan
Elsevier eBooks (2024), pp. 323-346
Closed Access
Weerapong Woraprayote, Chalinee Kongsawat, Wonnop Visessanguan
Elsevier eBooks (2024), pp. 323-346
Closed Access
Mastering the methods of Modifying fish protein: Expanding its application in the food industry
Mingxing ZHOU, Weiqing Lan, Jing Xie
Trends in Food Science & Technology (2024), pp. 104810-104810
Closed Access
Mingxing ZHOU, Weiqing Lan, Jing Xie
Trends in Food Science & Technology (2024), pp. 104810-104810
Closed Access
Encapsulation Alleviates the Auto-browning of Epigallocatechin-3-gallate in Aqueous Solutions through Regulating Molecular Self-Aggregation Behavior
Zonghan Wang, Fawen Yin, Deyang Li, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 40, pp. 14720-14730
Closed Access | Times Cited: 1
Zonghan Wang, Fawen Yin, Deyang Li, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 40, pp. 14720-14730
Closed Access | Times Cited: 1
