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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.

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Showing 21 citing articles:

Enhancing gel strength and saltiness perception of low-salt surimi gels: Synergistic effects of lysine assisted with water bath-microwave heating
Xuejiao Wang, Na Luo, Chaofan Guo, et al.
Food Bioscience (2024) Vol. 61, pp. 104827-104827
Closed Access | Times Cited: 10
Recent advances in the use of antarctic krill (Euphausia superba) as a sustainable source of high-quality protein: A comprehensive review
S.-K. Tang, Jing Jing Wang, LI Yu-feng, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104684-104684
Closed Access | Times Cited: 9
Evaluation of the texture characteristics and taste of shrimp surimi with partial replacement of NaCl by non‑sodium metal salts
Xixin Qian, Songyi Lin, Tingjia Chen, et al.
Food Chemistry (2024) Vol. 459, pp. 140403-140403
Closed Access | Times Cited: 7
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
A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi
Yuting Tan, Peizi Sun, Xinyu Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110462-110462
Closed Access | Times Cited: 6
Effect of κ-carrageenan on the quality of crayfish surimi gels
Qing-Jun Wei, Wang-Wei Zhang, Jingjing Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101497-101497
Open Access | Times Cited: 4
Incorporation of transglutaminase potentially promoted the gelling properties and sensorial attributes of lysine-rich salt-reduced frankfurters
Jingming Zhang, Xin Li, Cheng Li, et al.
Food Research International (2025) Vol. 202, pp. 115731-115731
Closed Access
Potential of Antarctic Krill (Euphausia superba) protein as a promising alternative resource for efficient production of surimi: application and future perspectives
Zonghan Wang, Xuan Chen, Yuanyuan Hu, et al.
Trends in Food Science & Technology (2025), pp. 104917-104917
Closed Access
Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives
Chuanlong Yu, Wenbing Hu, Lingli Chen, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 637-637
Open Access
Preparation of an aqueous colloidal dispersion of myofibrillar proteins: A synergistic strategy integrating nonenzymatic glycation and exogenous amino acids
Zhiqiang Feng, Qifeng Yang, Siqi Zhao, et al.
Food Chemistry (2025) Vol. 477, pp. 143609-143609
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
Advances in Reducing Salt Content in Processed Meats with Basic Amino Acids
Rui Fang, Zongshuai Zhu
Foods (2025) Vol. 14, Iss. 6, pp. 940-940
Open Access
Protective effects and molecular mechanisms of Litopenaeus vannamei treated with L-arginine/ -lysine against myofibrillar proteins oxidation and quality degradation during freeze-thaw cycles
Mengxue He, Yejun Zhang, Wenwen Luo, et al.
Food Chemistry (2024) Vol. 462, pp. 140995-140995
Closed Access | Times Cited: 3
Effect of different concentrations of lysine on the transglutaminase-induced mixed surimi gel properties
Yungang Cao, Guangcan Liang, Zhaorui Li, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240058-9240058
Open Access | Times Cited: 2
Gelation improvement of low-salt Chinese shrimp (Fenneropenaeus chinensis) surimi gel by L-arginine
Yue Liu, Lin-Da Zhang, Yingrui Wang, et al.
Food Chemistry (2024) Vol. 465, pp. 142020-142020
Closed Access | Times Cited: 2
A comprehensive unraveling of the mystery of reduced-salt surimi gels: from molecular mechanism to future prospects
Qiqi Li, Shengjun Chen, Juan You, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104783-104783
Closed Access | Times Cited: 1
Stabilizing effect of hydrolyzed distarch phosphate on Litopenaeus vannamei myofibrillar protein hydrogel and products
Jiaqi Yu, Wenhui Hao, H. J. Di, et al.
Food Hydrocolloids (2024), pp. 110902-110902
Closed Access | Times Cited: 1
The role of disulfide bonds in L-arginine ameliorating the quality of low-salt sturgeon surimi gels induced by microwave: Increasing the diameter and fractal dimension of network
Yuan Li, Chenya Lu, Tong Shi, et al.
Food Research International (2024) Vol. 201, pp. 115610-115610
Closed Access | Times Cited: 1
The Improvement Mechanism of L-Arginine on the Gel Properties of Low-Salt Chinese Shrimp (Fenneropenaeus Chinensis) Surimi Gel
Yue Liu, Lin-Da Zhang, Yingrui Wang, et al.
(2024)
Closed Access
Antibacterial mechanism of atmospheric cold plasma against Pseudomonas fluorescens and Pseudomonas putida and its preservation application on in-packaged red shrimp paste
Jiajie Hu, Yao Zhang, Weicong Pan, et al.
Food Chemistry (2024) Vol. 464, pp. 141590-141590
Closed Access
Excellent quality acquisition of myofibrillar protein in red shrimp (Solenocera crassicornis) based on regulating the oxidation degree of atmospheric cold plasma treatment
Yingyun Chen, Siwei Peng, Jiajie Hu, et al.
Journal of the Science of Food and Agriculture (2024)
Open Access
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