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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:

Insight into the effect of ultrasound treatment on the rheological properties of myofibrillar proteins based on the changes in their tertiary structure
Haifeng Wang, Pingya Wang, Qing Shen, et al.
Food Research International (2022) Vol. 157, pp. 111136-111136
Closed Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

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: 46
Ultrasound-modified protein-based colloidal particles: Interfacial activity, gelation properties, and encapsulation efficiency
Rassoul Mozafarpour, Arash Koocheki, Mahmood Alizadeh Sani, et al.
Advances in Colloid and Interface Science (2022) Vol. 309, pp. 102768-102768
Closed Access | Times Cited: 50
Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices
Jiahui Chen, Xing Chen, Guanghong Zhou, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 316-330
Closed Access | Times Cited: 46
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
Constructing a strongly interacting Pea-Cod binary protein system by introducing metal cations toward enhanced gelling properties
Bowen Zou, Xiaohan Zheng, Xiaokang Na, et al.
Food Research International (2024) Vol. 178, pp. 113955-113955
Closed Access | Times Cited: 9
Effect of sonication on the physicochemical properties of mussel (Perna canaliculus) protein concentrates (MPC) dispersions as influenced by pH values
Jingying Lin, 宏之 福田, Zhi Yang
Food Bioscience (2025) Vol. 65, pp. 106050-106050
Closed Access | Times Cited: 1
Ultrasonication improved myofibrillar protein-stabilized emulsions: Oil/water interface adsorption behavior and rheological behavior
Haifeng Wang, Zhi Yang, Jie Liao, et al.
International Journal of Biological Macromolecules (2025), pp. 142390-142390
Closed Access | Times Cited: 1
A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels
Zongyuan Han, Shucheng Liu, Jinxuan Cao, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 23, pp. 8308-8324
Closed Access | Times Cited: 21
Schiff base type casein-konjac glucomannan conjugates with improved stability and emulsifying properties via mild covalent cross-linking
Ying Kuang, Zhao Si, Puming Liu, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108733-108733
Open Access | Times Cited: 19
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
Mechanism of plasma-activated water promoting the heat-induced aggregation of myofibrillar protein from silver carp (Aristichthys Nobilis)
Mengzhe Li, Xin Wang, Tong Shi, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103555-103555
Closed Access | Times Cited: 15
Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition
Shiwen Lin, Xin Li, Jingming Zhang, et al.
Meat Science (2024) Vol. 215, pp. 109554-109554
Closed Access | Times Cited: 5
Uncovering the chemical bonding basis for ultrasound treatment-induced improvement in the molecular flexibility of myofibrillar proteins from low-salt meat batters with added methylcellulose
Huijuan Yang, Yuping Qu, Yaning Su, et al.
LWT (2024) Vol. 203, pp. 116408-116408
Open Access | Times Cited: 5
Insighting the effect of ultrasound-assisted polyphenol non-covalent binding on the functional properties of myofibrillar proteins from golden threadfin (Nemipterus virgatus)
Xianglian Wei, Chunxia Zhou, Donghui Luo, et al.
Ultrasonics Sonochemistry (2024) Vol. 109, pp. 106988-106988
Open Access | Times Cited: 4
Effect of amaranth protein isolate and fermentation time on buckwheat sourdough bread
Seung‐Hye Woo, Jiwoong Park, J. M. Sung, et al.
LWT (2025), pp. 117325-117325
Open Access
Enhanced Antioxidant Potential of In Vitro Gastrointestinal Digestion Products Derived from Abalone Myofibrillar Protein-Glucose Conjugates Based on Structural Changes
Gengxin Hao, Yanwen Ma, AYiJiang AKeMujiang, et al.
Food Bioscience (2025), pp. 105888-105888
Closed Access
Effects of ultrasound on the structure and properties of soy protein gels prepared with different 11S/7S ratios
Lidan Qiu, Ying Zhu, Xiuqing Zhu, et al.
Food Hydrocolloids (2025), pp. 111392-111392
Closed Access
The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles
Jiping Han, Yingjie Sun, Tao Zhang, et al.
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106259-106259
Open Access | Times Cited: 17
Sonochemistry: An emerging approach to fabricate biopolymer cross-linked emulsions for the delivery of bioactive compounds
Chen Tan, Yuqian Zhu, Hamed Ahari, et al.
Advances in Colloid and Interface Science (2022) Vol. 311, pp. 102825-102825
Closed Access | Times Cited: 14
Complex organic acids treatment on crayfish (Procambarus clarkii): the relationship between myofibrillar protein structure and meat quality
Ruyi Zhu, Zhouyi Xiong, Dan Li
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 10, pp. 5332-5345
Closed Access | Times Cited: 7
Effect of L-cysteine on the physicochemical properties of heat-induced sheep plasma protein gels
Xudong Zhang, Na Ni, Zixuan Fei, et al.
Food Chemistry (2024) Vol. 444, pp. 138508-138508
Open Access | Times Cited: 2
Uncovering the Contribution of Protein Degradation and Amino Acids Metabolism to the Odor of Tilapia (Oreochromis mossambicus) During Cold Storage: Based on the Amino Acids Metabolomics Analysis Via LC–MS
Hao Cheng, Jun Mei, Jing Xie
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 5168-5183
Closed Access | Times Cited: 2
Impact of roasting time on the color, protein, water distribution and key volatile compounds of pork
Ji Chen, Bing Wu, Shuang Gao, et al.
Journal of Food Composition and Analysis (2024), pp. 106787-106787
Closed Access | Times Cited: 2
Ultrasound assisted complexation of soybean peptide aggregates and soluble soybean polysaccharide: pH optimization, structure characterization, and emulsifying behavior
Yi Ma, Meng Xu, Wentao Wang, et al.
Food Research International (2024) Vol. 201, pp. 115546-115546
Closed Access | Times Cited: 2
Ultrasound assisted slightly acidic electrolyzed water treatment on the protein structure stability of vacuum‐packaged sea bass (Lateolabrax japonicas) during refrigerated storage
Weiqing Lan, Bingjie Zhang, Dapeng Zhou, et al.
Journal of Food Safety (2022) Vol. 42, Iss. 6
Closed Access | Times Cited: 8
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