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:
Engineering of protein glutaminase for highly efficient modification of fish myofibrillar protein through structure-based and computational-aided strategy
Weijun Leng, Ying Li, Xin Liang, et al.
Food Chemistry (2024) Vol. 461, pp. 140845-140845
Closed Access | Times Cited: 5
Weijun Leng, Ying Li, Xin Liang, et al.
Food Chemistry (2024) Vol. 461, pp. 140845-140845
Closed Access | Times Cited: 5
Showing 5 citing articles:
Study on the regulation of tea polyphenols on the structure and gel properties of myofibrillar protein from Neosalanx taihuensis
Xiangxiang Ni, Mengting Li, Zhiwei Huang, et al.
Food Chemistry X (2025), pp. 102243-102243
Open Access | Times Cited: 8
Xiangxiang Ni, Mengting Li, Zhiwei Huang, et al.
Food Chemistry X (2025), pp. 102243-102243
Open Access | Times Cited: 8
Rational design strategy for thermostability enhancement of protein-glutaminase and investigation of the underlying mechanisms
Jiajing Wu, Lina Wang, Yixin Sun, et al.
International Journal of Biological Macromolecules (2025) Vol. 306, pp. 141580-141580
Closed Access
Jiajing Wu, Lina Wang, Yixin Sun, et al.
International Journal of Biological Macromolecules (2025) Vol. 306, pp. 141580-141580
Closed Access
Protein-Glutaminase-Mediated Functional Modification of Fish Myofibrillar Protein and its Gelation Mechanism
Weijun Leng, Ying Li, Jialiang Niu, et al.
LWT (2025), pp. 117782-117782
Open Access
Weijun Leng, Ying Li, Jialiang Niu, et al.
LWT (2025), pp. 117782-117782
Open Access
Thermo-reversible gelation and enhanced umami perception of myofibrillar proteins induced by protein-glutaminase-mediated deamidation
Weijun Leng, Ying Li, Xin Liang, et al.
Food Chemistry (2025) Vol. 471, pp. 142802-142802
Closed Access
Weijun Leng, Ying Li, Xin Liang, et al.
Food Chemistry (2025) Vol. 471, pp. 142802-142802
Closed Access
Exploring the impact of processing temperatures on cod protein modifications by α, β-unsaturated aldehydes using a clickable probe
Kaiyu Jiang, Wei Gong, Yuxuan Liang, et al.
Food Chemistry (2025), pp. 144683-144683
Closed Access
Kaiyu Jiang, Wei Gong, Yuxuan Liang, et al.
Food Chemistry (2025), pp. 144683-144683
Closed Access
Functional and Mechanistic Dissection of Protein Glutaminase PG3 and Its Rational Engineering for Enhanced Modification of Myofibrillar Proteins
Weijun Leng, Ying Li, Li Yuan, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 1
Weijun Leng, Ying Li, Li Yuan, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 1
