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-histidine-assisted ultrasound improved physicochemical properties of myofibrillar proteins under reduced-salt condition - Investigation of underlying mechanisms
Wenmin Wu, Qixing Jiang, Pei Gao, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126820-126820
Closed Access | Times Cited: 16
Wenmin Wu, Qixing Jiang, Pei Gao, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126820-126820
Closed Access | Times Cited: 16
Showing 16 citing articles:
Effects of ultrasound combined with κ-carrageenan on the rheological behaviours, textural properties and microstructures of meat batters before and after heating treatment
Shiwen Lin, Xiaofei Li, Hong Lv, et al.
Food Hydrocolloids (2025), pp. 111234-111234
Closed Access | Times Cited: 2
Shiwen Lin, Xiaofei Li, Hong Lv, et al.
Food Hydrocolloids (2025), pp. 111234-111234
Closed Access | Times Cited: 2
Ultrasound-assisted modification of soybean protein isolate with L-histidine: Relationship between structure and function
Jingwen Xu, Shizhang Yan, Jing Xu, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106934-106934
Open Access | Times Cited: 11
Jingwen Xu, Shizhang Yan, Jing Xu, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106934-106934
Open Access | Times Cited: 11
Enhancing gel strength and saltiness perception of low-salt surimi gels: Synergistic effects of lysine assisted with water bath-microwave heating
Xuejiao Wang, Na Luo, Chaofan Guo, et al.
Food Bioscience (2024) Vol. 61, pp. 104827-104827
Closed Access | Times Cited: 10
Xuejiao Wang, Na Luo, Chaofan Guo, et al.
Food Bioscience (2024) Vol. 61, pp. 104827-104827
Closed Access | Times Cited: 10
Soy protein-based protein composite system: gelation, application, and challenges—a review
Yizhen Wang, Shuang Zhang, Zheng Li
European Food Research and Technology (2025)
Closed Access | Times Cited: 1
Yizhen Wang, Shuang Zhang, Zheng Li
European Food Research and Technology (2025)
Closed Access | Times Cited: 1
Combined effects of high-intensity ultrasound treatment and hydrogen peroxide addition on the thermal stabilities of myofibrillar protein emulsions at low ionic strengths
Siqi Zhao, Yubo Zhao, Haotian Liu, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106841-106841
Open Access | Times Cited: 6
Siqi Zhao, Yubo Zhao, Haotian Liu, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106841-106841
Open Access | Times Cited: 6
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
Shiwen Lin, Xin Li, Jingming Zhang, et al.
Meat Science (2024) Vol. 215, pp. 109554-109554
Closed Access | Times Cited: 5
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
Lishi Wang, Pei Gao, Qixing Jiang, et al.
Food Hydrocolloids (2025), pp. 111215-111215
Closed Access
Molecular insight on conformational alterations and functional changes of acetylcholinesterase induced by an emerging environmental pollutant 6PPD-quinone
Yue Zhang, Shuyuan Zhang, Yiming Wang, et al.
International Journal of Biological Macromolecules (2025) Vol. 305, pp. 141205-141205
Closed Access
Yue Zhang, Shuyuan Zhang, Yiming Wang, et al.
International Journal of Biological Macromolecules (2025) Vol. 305, pp. 141205-141205
Closed Access
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
Interactions of pea protein with three sulfur-containing flavor compounds: Insights into molecule structural, non-covalent, and binding mechanisms
Hailan Sun, Jingyi Liang, Yirong Qian, et al.
Food Hydrocolloids (2025), pp. 111326-111326
Closed Access
Hailan Sun, Jingyi Liang, Yirong Qian, et al.
Food Hydrocolloids (2025), pp. 111326-111326
Closed Access
Advances in Reducing Salt Content in Processed Meats with Basic Amino Acids
Rui Fang, Zongshuai Zhu
Foods (2025) Vol. 14, Iss. 6, pp. 940-940
Open Access
Rui Fang, Zongshuai Zhu
Foods (2025) Vol. 14, Iss. 6, pp. 940-940
Open Access
Understanding interactions between four main fishy compounds and grass carp myofibrillar proteins using the SPME-GC–MS, multiple spectroscopy, and molecular docking
Naiyong Xiao, Yutao Pang, S. Y. Chen, et al.
Food Chemistry X (2025), pp. 102394-102394
Open Access
Naiyong Xiao, Yutao Pang, S. Y. Chen, et al.
Food Chemistry X (2025), pp. 102394-102394
Open Access
Mechanistic study of ultrasound synergy with soybean 11S globulin to improve myofibrillar protein gel properties in low-salt lamb: molecular conformation and water migration
Rong Bai, Jing Xi, Huiyu Han, et al.
Food Research International (2025), pp. 116446-116446
Closed Access
Rong Bai, Jing Xi, Huiyu Han, et al.
Food Research International (2025), pp. 116446-116446
Closed Access
Seasonal variations in the channel catfish (Ictalurus punctatus): Nutritional composition, texture, and physicochemical properties of myofibrillar protein
Qixing Jiang, Han Chen, Pei Gao, et al.
Food Bioscience (2024) Vol. 59, pp. 104034-104034
Closed Access | Times Cited: 3
Qixing Jiang, Han Chen, Pei Gao, et al.
Food Bioscience (2024) Vol. 59, pp. 104034-104034
Closed Access | Times Cited: 3
Collaborative stabilizing effect of trehalose and myofibrillar protein on high internal phase emulsions: Improved freeze-thaw stability and 3D printability
Zehan Hong, Yaqiu Kong, Jieling Chen, et al.
Food Chemistry (2024) Vol. 469, pp. 142564-142564
Closed Access
Zehan Hong, Yaqiu Kong, Jieling Chen, et al.
Food Chemistry (2024) Vol. 469, pp. 142564-142564
Closed Access
Effect of Boiling Treatment on Linoleic Acid-Induced Oxidation of Myofibrillar Protein in Grass Carp
Mengcong Liu, Fuhua Li, Yuan Tang, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4153-4153
Open Access
Mengcong Liu, Fuhua Li, Yuan Tang, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4153-4153
Open Access
