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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:

Improved gelling and emulsifying properties of myofibrillar protein from frozen shrimp (Litopenaeus vannamei) by high-intensity ultrasound
Jiao Li, Zechuan Dai, Zhaohui Chen, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108188-108188
Closed Access | Times Cited: 86

Showing 1-25 of 86 citing articles:

Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 655-670
Closed Access | Times Cited: 56
Design and characterization of low salt myofibrillar protein-sugar beet pectin double-crosslinked gels pretreated by ultrasound and konjac glucomannan: Conformational and gelling properties
Yongfang Gao, Shancan Wang, Haoyang Liu, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108717-108717
Closed Access | Times Cited: 45
Characteristics and stabilization of Pickering emulsions constructed using myosin from bighead carp (Aristichthys nobilis)
Jiafei Wang, Min Lin, Linfan Shi, et al.
Food Chemistry (2024) Vol. 456, pp. 140033-140033
Closed Access | Times Cited: 18
A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment
Lidong Pang, Chen Chen, Ming Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 4
High internal phase Pickering emulsions stabilized by modified sturgeon myofibrillar protein for quercetin delivery
Shi‐ke Shen, Yuewen Chen, Wen‐tao Yu, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108926-108926
Closed Access | Times Cited: 30
Recent advances of ultrasound-assisted technology on aquatic protein processing: Extraction, modification, and freezing/thawing-induced oxidation
Xiaohan Zheng, Bowen Zou, Junwei Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 144, pp. 104309-104309
Closed Access | Times Cited: 30
Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers
Siyuan Fei, Yu Li, Kangjing Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128805-128805
Closed Access | Times Cited: 26
Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review
Yuan Xu, Liping Sun, Yongliang Zhuang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2703-2703
Open Access | Times Cited: 24
Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study
Shiwen Lin, Xue Liang, Jingming Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128569-128569
Closed Access | Times Cited: 23
Stabilizing effect of silver carp myofibrillar protein modified by high intensity ultrasound on high internal phase emulsions: Protein denaturation, interfacial adsorption and reconfiguration
Zehan Hong, Yaqiu Kong, Ruotong Guo, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130896-130896
Closed Access | Times Cited: 12
The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110015-110015
Closed Access | Times Cited: 12
Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication
Tianfu Cheng, Guofang Zhang, Fuwei Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106843-106843
Open Access | Times Cited: 11
Modification of myofibrillar protein structural characteristics: Effect of ultrasound-assisted first-stage thermal treatment on unwashed Silver Carp surimi gel
Yisha Xie, Kangyu Zhao, Feng Yang, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106911-106911
Open Access | Times Cited: 11
Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds
X. Sun, Yumei Yu, Ahmed S.M. Saleh, et al.
Food Chemistry (2024) Vol. 451, pp. 139455-139455
Closed Access | Times Cited: 9
Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound
Chunpeng Han, Xinyu Ren, Xin Shen, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106902-106902
Open Access | Times Cited: 9
Investigating the cryoprotective mechanism of phosphorylated nano-chitin in shrimp (Litopenaeus vannamei) during frozen storage
Shan Yu, Zijian Zhi, Yufei Wang, et al.
Food Research International (2025), pp. 115794-115794
Closed Access | Times Cited: 1
Magnetic field-assisted cascade effects of improving the quality of gels-based meat products: A mechanism from myofibrillar protein gelation
Jingwen Wang, Qiyuan Lu, Junming Gong, et al.
Food Research International (2023) Vol. 169, pp. 112907-112907
Closed Access | Times Cited: 21
Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices
X. Sun, Yumei Yu, Ahmed S.M. Saleh, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106510-106510
Open Access | Times Cited: 20
Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure
Zhaoli Zhang, Wangbin Shi, Yang Wang, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106489-106489
Open Access | Times Cited: 18
Insights into the interactions between etheric compounds and myofibrillar proteins using multi-spectroscopy, molecular docking, and molecular dynamics simulation
X. Sun, Ahmed S.M. Saleh, Zhenyu Wang, et al.
Food Research International (2023) Vol. 175, pp. 113787-113787
Closed Access | Times Cited: 17
Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw cycles
Shengming Zhao, Mengran Hei, Yu Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131418-131418
Closed Access | Times Cited: 7
Ultrasound-assisted plasma-activated water thawing of porcine longissimus dorsi: Effects on physicochemical, thermal stability, rheological, and structural properties of myofibrillar protein
Dewei Kong, Jiaqi Liu, Jun Wang, et al.
Food Chemistry (2024) Vol. 459, pp. 140430-140430
Closed Access | Times Cited: 7
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
Effects of high-intensity ultrasound on physicochemical and gel properties of myofibrillar proteins from the bay scallop (Argopecten irradians)
Bing Liu, Yuan Wu, Qiuyan Liang, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106935-106935
Open Access | Times Cited: 6
Effects of ultrasound treatment on the structure, function properties and in vitro digestion of Sipunculus nudus protein
Yaping Dai, Xuli Lu, Ruyi Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134422-134422
Closed Access | Times Cited: 6
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