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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 the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics
Xia Yu, Xixi Wang, Lifang Zou, et al.
Food Chemistry (2023) Vol. 426, pp. 136520-136520
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein
Caiyan Huang, Christophe Blecker, Xiangru Wei, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109717-109717
Closed Access | Times Cited: 54
Evaluating the effect of thermo-reversible and thermo-irreversible curdlan gels on the gelling properties and in vitro digestibility of myofibrillar protein gels under low-salt condition
Yining Xu, Xue Liang, Baohua Kong, et al.
Food Research International (2024) Vol. 181, pp. 114115-114115
Closed Access | Times Cited: 16
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms
Qiongling Chen, Hongyan Ji, Zhengli Wang, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111187-111187
Closed Access | Times Cited: 2
Ion type-based formation rules and functional properties of polysaccharide-starch aerogels with chitooligosaccharide, xanthan gum, and locust bean gum: A comparative study
Qian Lin, Wenqing Zhao, Wei Liang, et al.
Food Research International (2025) Vol. 202, pp. 115674-115674
Closed Access | Times Cited: 1
Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
Yangyang Jia, Lanlan Hu, Ruifeng Liu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103521-103521
Closed Access | Times Cited: 18
Modulation of sodium distribution and digestion properties in low salt myofibrillar protein gel incorporating γ-polyglutamic acid and transglutaminase: Conformation and microstructure
Yongfang Gao, Di Zhuang, Jiarui Ye, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110007-110007
Closed Access | Times Cited: 8
Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stability
Di Zhao, Luyao Sun, Yong Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132774-132774
Closed Access | Times Cited: 8
Tracking protein aggregation behavior and molecular interactions induced by conformational alterations in the formation of myofibrillar protein-Abelmoschus manihot gum mixed gels during heating process
Dongxue Yuan, Jingming Zhang, Zihan Zhao, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110481-110481
Closed Access | Times Cited: 7
Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality
Nurul Shaeera Sulaiman, Mohd Dona Bin Sintang, Nurul Huda, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 4
Investigation on the mechanism of anionic polysaccharides affecting the gastrointestinal digestion fate of sea cucumber collagen fibrils
Xuanli Sha, Yuhan Zhang, Yaoguang Chang, et al.
International Journal of Biological Macromolecules (2025) Vol. 304, pp. 140721-140721
Closed Access
Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods
Yong Guo, Jiacheng Wang, Lianxin Du, et al.
Gels (2025) Vol. 11, Iss. 3, pp. 155-155
Open Access
Use of sodium alginate for improving the quality of high-fiber pasta supplemented with sim pomace
Dien Quang Long, Tho D. Pham, Nữ Minh Nguyệt Tôn, et al.
Food Hydrocolloids for Health (2025), pp. 100210-100210
Open Access
Formulation of High Internal Phase Pickering Emulsions Stabilized by Pomelo Peel-Derived Cellulose Nanofibrils and Pea Protein Isolate as Pork Fat Substitutes in Meat Patties
Jianbiao Gao, Wenxin Dai, Yu Wang, et al.
ACS Food Science & Technology (2025)
Open Access
Interaction mechanisms of κ-carrageenan, gum Arabic, xanthan gum, and sodium alginate with pork myofibrillar proteins: Impacts on heat-induced aggregation and in vitro digestive behaviors of proteins
Soeun Kim, Kyung Jo, Minkyung Woo, et al.
Food Hydrocolloids (2025), pp. 111450-111450
Closed Access
Abelmoschus manihot gum improves the water retention capacity of low-salt myofibrillar protein gels: Perspective on aggregation behaviour and conformational changes during heating
Dongxue Yuan, Cheng Li, Jingming Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137483-137483
Closed Access | Times Cited: 3
Anionic polysaccharides benefit the bioavailability of pork myofibrillar protein gels: Evidence from a perspective of protein absorption and metabolism
Xia Yu, Wen Nie, Xing Chen, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130246-130246
Closed Access | Times Cited: 2
Unveiling the rheological and thermal behavior of a novel Salecan and whey protein isolate composite gel
Guangming Zhang, Ping Cheng, Lixia Chu, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132528-132528
Closed Access | Times Cited: 2
Impact of konjac glucomannan with varied deacetylation degrees on plant-based meat analogue: Study on the gel properties, digestibility, and microstructure
Yuanqi Lv, Mianzhang Zhang, HE Xi-ying, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134377-134377
Closed Access | Times Cited: 2
Extraction technology determines the properties of bamboo shoots dietary fiber concentrate and its application in chicken mince gels: systematic analysis
Hailang Wang, Zheng-Ren ZHANG, Boxiao Wu, et al.
Food Hydrocolloids (2024), pp. 110776-110776
Closed Access | Times Cited: 2
Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein
Junguang Li, Chenhao Sun, Xiaonan Yue, et al.
Food Chemistry X (2024) Vol. 25, pp. 102144-102144
Open Access | Times Cited: 2
The restorative role and mechanism of L-lysine in yak myofibrillar protein gelling properties under malondialdehyde-induced over-oxidation damage
Hui-Qin Lu, Linlin Wang, Lina Wang, et al.
LWT (2023) Vol. 189, pp. 115519-115519
Open Access | Times Cited: 5
Insight into the digestion mechanism of proteins in silver carp (Hypophthalmichthys molitrix) surimi by different alginates
Liping Leng, Zuomiao Yang, Beiwei Zhu, et al.
Food Chemistry (2024) Vol. 463, pp. 141415-141415
Closed Access | Times Cited: 1
Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregations
Xiangwei Zhu, Xiangyu Liu, Zhihan Ouyang, et al.
International Journal of Biological Macromolecules (2024), pp. 136722-136722
Closed Access | Times Cited: 1
Encapsulation and release of salidroside in myofibrillar protein‑sodium alginate gel: Effects of different M/G ratios of sodium alginate
Zerun Zhao, Di Zhao, Liuyu Su, et al.
International Journal of Biological Macromolecules (2024), pp. 136811-136811
Closed Access | Times Cited: 1
Enhancement of surimi gel quality using textured proteins from different plant sources: product characteristics and in vitro digestion paradigm
Yingning Yao, Zhixiong Lin, Yi Zhang, et al.
Food Hydrocolloids (2024), pp. 110797-110797
Closed Access | Times Cited: 1
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