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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:

Elucidation of interactions between myofibrillar proteins and κ-carrageenan as mediated by NaCl level: Perspectives on multiple spectroscopy and molecular docking
Chuanai Cao, Zicheng Zhu, Liang Xue, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125903-125903
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp)
Hao Man, Peizi Sun, Junxin Lin, et al.
Food Chemistry (2024) Vol. 445, pp. 138735-138735
Closed Access | Times Cited: 21
Evaluating the effect of thermo-reversible and thermo-irreversible curdlan gels on the gelling properties and in vitro digestibility of myofibrillar protein gels under low-salt condition
Yining Xu, Xue Liang, Baohua Kong, et al.
Food Research International (2024) Vol. 181, pp. 114115-114115
Closed Access | Times Cited: 16
Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein
Chuanai Cao, Liang Xue, Yining Xu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128659-128659
Closed Access | Times Cited: 30
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
Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: Perspective on the dynamic changes of protein structures and molecular interactions
Chuanai Cao, Jingming Zhang, Baohua Kong, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110205-110205
Closed Access | Times Cited: 14
Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel
Shiwen Lin, Xue Liang, Zihan Zhao, et al.
Food Research International (2024) Vol. 182, pp. 114177-114177
Closed Access | Times Cited: 12
Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan
Yangyang Feng, Xue Liang, Zihan Zhao, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109964-109964
Closed Access | Times Cited: 12
Comparative analysis of carrageenan/ovalbumin and carrageenan oligosaccharide/ovalbumin complexes
Hujun Xie, Qing Cao, Yingying Jiang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110605-110605
Closed Access | Times Cited: 11
Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation
Wenjing Yao, Zihan Zhao, Jingming Zhang, et al.
Meat Science (2024) Vol. 217, pp. 109595-109595
Closed Access | Times Cited: 10
Effects of polysaccharides on the solubilization of myofibrillar protein in aqueous solution: A comparative study
Jiale Chai, Xinglian Xu, Xue Zhao
Food Hydrocolloids (2025), pp. 111193-111193
Closed Access | Times Cited: 1
Modulation of sodium distribution and digestion properties in low salt myofibrillar protein gel incorporating γ-polyglutamic acid and transglutaminase: Conformation and microstructure
Yongfang Gao, Di Zhuang, Jiarui Ye, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110007-110007
Closed Access | Times Cited: 8
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
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
Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose
Yongfang Gao, Yanjie Guo, Jiarui Ye, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131998-131998
Closed Access | Times Cited: 4
Effect of κ-carrageenan on the quality of crayfish surimi gels
Qing-Jun Wei, Wang-Wei Zhang, Jingjing Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101497-101497
Open Access | Times Cited: 4
κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation
Ni He, Xinran Chen, Lin Li, et al.
Food Chemistry (2024) Vol. 456, pp. 139859-139859
Closed Access | Times Cited: 4
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: protein structure and intermolecular interactions
Lishi Wang, Pei Gao, Qixing Jiang, et al.
Food Hydrocolloids (2025), pp. 111215-111215
Closed Access
Underlying the interactions in myofibrillar proteins and κ-carrageenan mixed sols as mediated by microbial transglutaminase based on conformational alterations, rheological behavior and molecular docking
Yangyang Feng, Xiaofei Li, Zihan Zhao, et al.
Food Hydrocolloids (2025), pp. 111253-111253
Closed Access
Synergistic effects of κ/ι-Carrageenan and partial substitution of NaCl with MgCl2 or CaCl2 on the gel properties of myofibrillar protein
Can Luo, Ruiqi Wang, Yingying Gu, et al.
Food Hydrocolloids (2025), pp. 111279-111279
Closed Access
Synergistic effects of ultrasonication on myofibrillar proteins and flavor binding ability of reduced-salt braised beef
Jiali Liu, Yuchun He, Qinghua Yu, et al.
Food Bioscience (2025), pp. 106622-106622
Closed Access
Gelation of crocodile myofibrillar protein – κ-carrageenan mixtures in two low-NaCl solution
Qiu Qin Zhang, Jing Tang, Ying Wu, et al.
Food Chemistry (2024) Vol. 445, pp. 138753-138753
Closed Access | Times Cited: 3
Abelmoschus manihot gum improves the water retention capacity of low-salt myofibrillar protein gels: Perspective on aggregation behaviour and conformational changes during heating
Dongxue Yuan, Cheng Li, Jingming Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137483-137483
Closed Access | Times Cited: 3
Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristics
Xinxin Yan, Mingpeng Xie, Zhonghai Hu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101333-101333
Open Access | Times Cited: 2
Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels
Iftikhar Hussain Badar, Ziyi Wang, Yafei Zhou, et al.
Food Chemistry (2024) Vol. 456, pp. 139970-139970
Closed Access | Times Cited: 2
Quantitative proteomics provides new insights into the mechanism underlying textural property improvement in frankfurters by ultrasound treatment combined with κ-carrageenan
Shiwen Lin, Zhigang Sun, Cheng Li, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110633-110633
Closed Access | Times Cited: 2
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