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:
l-Arginine and l-lysine improve the emulsifying and dissolution properties of pale, soft, exudative-like chicken myofibrillar proteins by modifying their conformations
Xun Gao, Axiang Li, Cunliu Zhou
Food Chemistry (2024) Vol. 463, pp. 141136-141136
Closed Access | Times Cited: 3
Xun Gao, Axiang Li, Cunliu Zhou
Food Chemistry (2024) Vol. 463, pp. 141136-141136
Closed Access | Times Cited: 3
Showing 3 citing articles:
Antioxidant and antimicrobial PSE-like chicken protein isolate films loaded with oregano essential oil nanoemulsion for pork preservation
Chenyan Zhu, Ke Li, Yu Wang, et al.
Food Chemistry (2025) Vol. 475, pp. 143355-143355
Closed Access | Times Cited: 1
Chenyan Zhu, Ke Li, Yu Wang, et al.
Food Chemistry (2025) Vol. 475, pp. 143355-143355
Closed Access | Times Cited: 1
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
Zhiqiang Feng, Qifeng Yang, Siqi Zhao, et al.
Food Chemistry (2025) Vol. 477, pp. 143609-143609
Closed Access
Gelatin and l-arginine or l-lysine interact to decrease cooking loss and increase texture of pale, soft and exudative (PSE)-like chicken sausages
Yingying Jiang, Xun Gao, Wencheng Zhang, et al.
British Poultry Science (2025), pp. 1-8
Closed Access
Yingying Jiang, Xun Gao, Wencheng Zhang, et al.
British Poultry Science (2025), pp. 1-8
Closed Access
