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:
Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef
Yao Gong, Meiqin Feng, Jian Sun
Food Chemistry (2024) Vol. 464, pp. 141751-141751
Closed Access | Times Cited: 8
Yao Gong, Meiqin Feng, Jian Sun
Food Chemistry (2024) Vol. 464, pp. 141751-141751
Closed Access | Times Cited: 8
Showing 8 citing articles:
Study on Fermentation Preparation, Stability, and Angiotensin-Converting Enzyme Inhibitory Activity of Tomato Pomace Peptide
Ying Mu, Ruxianguli Maimaitiyiming, Jingyang Hong, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 145-145
Open Access
Ying Mu, Ruxianguli Maimaitiyiming, Jingyang Hong, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 145-145
Open Access
Structure characterization and mechanism of angiotensin I-converting enzyme (ACE) inhibitory peptides modified by plastein reaction derived from tiger nut (Cyperus esculentus)
Junhua Shi, Zhuo Yang, Ming Xu, et al.
Frontiers in Sustainable Food Systems (2025) Vol. 8
Open Access
Junhua Shi, Zhuo Yang, Ming Xu, et al.
Frontiers in Sustainable Food Systems (2025) Vol. 8
Open Access
Unveiling the relationship between heat-resistant structure characteristics and inhibitory activity in colored highland barley proteinaceous α-amylase inhibitors
Tingting Liu, Yao Gu, Waleed AL‐Ansi, et al.
Food Chemistry (2025) Vol. 476, pp. 143401-143401
Closed Access
Tingting Liu, Yao Gu, Waleed AL‐Ansi, et al.
Food Chemistry (2025) Vol. 476, pp. 143401-143401
Closed Access
Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken
Kumayl Hassan Akhtar, Ziwu Gao, Zeyu Zhang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 643-643
Open Access
Kumayl Hassan Akhtar, Ziwu Gao, Zeyu Zhang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 643-643
Open Access
Mechanism of microparticulated whey protein replacing milk fat during the production stages of renneted casein gel
Ran Meng, Ran Feng, Ruowen Fu, et al.
Food Hydrocolloids (2025), pp. 111248-111248
Closed Access
Ran Meng, Ran Feng, Ruowen Fu, et al.
Food Hydrocolloids (2025), pp. 111248-111248
Closed Access
Animal-derived and plant-derived proteins in diets have different in vitro digestive characteristics and bioaccessibility
Xinyue Diao, Xue Dong, Xinrui Mao, et al.
Food Research International (2025), pp. 116377-116377
Closed Access
Xinyue Diao, Xue Dong, Xinrui Mao, et al.
Food Research International (2025), pp. 116377-116377
Closed Access
Effect of cooking treatment on protein digestibility, peptide profile and potential bioactive peptides of beef tripe during in vitro gastrointestinal digestion
Xuelian Sun, Zhifei He, Yang Li, et al.
Food Chemistry (2024) Vol. 470, pp. 142720-142720
Closed Access | Times Cited: 1
Xuelian Sun, Zhifei He, Yang Li, et al.
Food Chemistry (2024) Vol. 470, pp. 142720-142720
Closed Access | Times Cited: 1
Impact of Heat and Pressure Processing Treatments on the Digestibility of Peanut, Hazelnut, Pistachio and Cashew Allergens
Claudia Arribas, África Sanchiz, Mercedes M. Pedrosa, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3549-3549
Open Access
Claudia Arribas, África Sanchiz, Mercedes M. Pedrosa, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3549-3549
Open Access
