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:
Characterization and emulsifying properties of mantle proteins from scallops (Patinopecten yessoensis) treated by high hydrostatic pressure treatment
Qiuyue Ding, Xiaohan Liu, Yaxin Sang, et al.
LWT (2022) Vol. 167, pp. 113865-113865
Open Access | Times Cited: 21
Qiuyue Ding, Xiaohan Liu, Yaxin Sang, et al.
LWT (2022) Vol. 167, pp. 113865-113865
Open Access | Times Cited: 21
Showing 21 citing articles:
Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid
Hadis Rostamabadi, Małgorzata Nowacka, Rosana Colussi, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104208-104208
Closed Access | Times Cited: 44
Hadis Rostamabadi, Małgorzata Nowacka, Rosana Colussi, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104208-104208
Closed Access | Times Cited: 44
Fibrillation modification to improve the viscosity, emulsifying, and foaming properties of rice protein
Xin Qi, Yulin Li, Jinwang Li, et al.
Food Research International (2023) Vol. 166, pp. 112609-112609
Closed Access | Times Cited: 43
Xin Qi, Yulin Li, Jinwang Li, et al.
Food Research International (2023) Vol. 166, pp. 112609-112609
Closed Access | Times Cited: 43
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
Yuan Xu, Liping Sun, Yongliang Zhuang, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2703-2703
Open Access | Times Cited: 24
High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources
Sukan Braspaiboon, Thunnop Laokuldilok
Foods (2024) Vol. 13, Iss. 6, pp. 922-922
Open Access | Times Cited: 11
Sukan Braspaiboon, Thunnop Laokuldilok
Foods (2024) Vol. 13, Iss. 6, pp. 922-922
Open Access | Times Cited: 11
Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods
Haritha Duppeti, Sachindra Nakkarike Manjabhatta, Bettadaiah Bheemanakere Kempaiah
Food Research International (2022) Vol. 163, pp. 112296-112296
Closed Access | Times Cited: 25
Haritha Duppeti, Sachindra Nakkarike Manjabhatta, Bettadaiah Bheemanakere Kempaiah
Food Research International (2022) Vol. 163, pp. 112296-112296
Closed Access | Times Cited: 25
Effect of radio frequency energy on buckwheat quality: An insight into structure and physicochemical properties of protein and starch
Juanjuan Xu, Gaoji Yang, Dingting Zhou, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126428-126428
Closed Access | Times Cited: 14
Juanjuan Xu, Gaoji Yang, Dingting Zhou, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126428-126428
Closed Access | Times Cited: 14
Impact of High Hydrostatic Pressure on the Physicochemical Characteristics, Functional Properties, Structure, and Bioactivities of Tenebrio molitor Protein
Can Zhang, Huayi Suo, Jiajia Song
Food Science & Nutrition (2025) Vol. 13, Iss. 2
Open Access
Can Zhang, Huayi Suo, Jiajia Song
Food Science & Nutrition (2025) Vol. 13, Iss. 2
Open Access
Modulating the Structural, Thermal and Techno‐Functional Properties of Sesame Protein Isolate Using Nonthermal Techniques
Osman Gül, Melike Şahin, Abdullah Akgün, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Osman Gül, Melike Şahin, Abdullah Akgün, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Innovative non-thermal processing: Unraveling structural and functional transformations in food macromolecules—Starch, proteins, and lipids
Hanbing Jia, Feiyue Ren, Hongzhi Liu
Food Research International (2025), pp. 116500-116500
Closed Access
Hanbing Jia, Feiyue Ren, Hongzhi Liu
Food Research International (2025), pp. 116500-116500
Closed Access
Improvement in the gelling properties of myofibrillar protein from the razor clam (Sinonovacula constricta) through phosphorylation and structural characterization of the modified protein
Qing Zhang, Yakun Hou, Xiaohan Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101006-101006
Open Access | Times Cited: 10
Qing Zhang, Yakun Hou, Xiaohan Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101006-101006
Open Access | Times Cited: 10
Integrated ultra-high pressure and salt addition to improve the in vitro digestibility of myofibrillar proteins from scallop mantle (Patinopecten yessoensis)
Xiaohan Liu, Guifang Tian, Jinrong Zhao, et al.
Food Chemistry (2024) Vol. 447, pp. 138985-138985
Closed Access | Times Cited: 2
Xiaohan Liu, Guifang Tian, Jinrong Zhao, et al.
Food Chemistry (2024) Vol. 447, pp. 138985-138985
Closed Access | Times Cited: 2
Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF
Pengfei Jiang, Xiaoqing Miao, Jing Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101960-101960
Open Access | Times Cited: 2
Pengfei Jiang, Xiaoqing Miao, Jing Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101960-101960
Open Access | Times Cited: 2
Modification of rheological properties of animal and vegetable proteins treated with high‐intensity ultrasound: A review
Nitzia Thalía Flores‐Jiménez, José Armando Ulloa, Judith Esmeralda Urías‐Silvas, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 700-720
Open Access | Times Cited: 6
Nitzia Thalía Flores‐Jiménez, José Armando Ulloa, Judith Esmeralda Urías‐Silvas, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 700-720
Open Access | Times Cited: 6
Clean label physical conjugates of protein-based bio-emulsifiers for food applications
Hemanta Chutia, Charu Lata Mahanta
Food Chemistry Advances (2023) Vol. 3, pp. 100469-100469
Open Access | Times Cited: 3
Hemanta Chutia, Charu Lata Mahanta
Food Chemistry Advances (2023) Vol. 3, pp. 100469-100469
Open Access | Times Cited: 3
Functional, physicochemical, and rheological properties of the spray drying particles prepared from the noble scallop (Chlamys nobilis) mantle protein‐pectin hydrated mixtures
Shiying Liu, Guiyan Li, Xin Wang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1664-1678
Closed Access
Shiying Liu, Guiyan Li, Xin Wang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1664-1678
Closed Access
Optimization of high pressure processing parameters to enhance the quality attributes of scallops (Nodipecten nodosus)
Rosiane Costa Bonfim, Thayrine Rodrigues Martins, Márcio Rodrigues de Andrade, et al.
Ciência Rural (2024) Vol. 54, Iss. 10
Open Access
Rosiane Costa Bonfim, Thayrine Rodrigues Martins, Márcio Rodrigues de Andrade, et al.
Ciência Rural (2024) Vol. 54, Iss. 10
Open Access
Volatile Flavor Characteristics of Scallops (Chlamys Farreri) with Different Drying Methods Were Analyzed Based on Gc-Ims and Gc-O-Qtof
Pengfei Jiang, Xiaoqing Miao, Jing Li, et al.
(2024)
Closed Access
Pengfei Jiang, Xiaoqing Miao, Jing Li, et al.
(2024)
Closed Access
Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foods
Shuo Fan, Yaxin Yin, Qirui Liu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100878-100878
Open Access
Shuo Fan, Yaxin Yin, Qirui Liu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100878-100878
Open Access
Improvement of egg yolk powder properties through ultrasound coupled sodium sulfite pretreatment assisted enzymatic hydrolysis and underlying mechanism
Xun Guo, Xiaolin Yu, Xuechao Hu, et al.
Food Chemistry (2024) Vol. 464, pp. 141585-141585
Closed Access
Xun Guo, Xiaolin Yu, Xuechao Hu, et al.
Food Chemistry (2024) Vol. 464, pp. 141585-141585
Closed Access
Effects of high hydrostatic pressure on the structural, physicochemical, and functional characteristics of buffalo milk casein
Penglin He, Jing Yang, Huayi Suo, et al.
Food Research International (2024) Vol. 201, pp. 115619-115619
Closed Access
Penglin He, Jing Yang, Huayi Suo, et al.
Food Research International (2024) Vol. 201, pp. 115619-115619
Closed Access
Effect of high hydrostatic pressure on the meat of collared peccaries (Tayassu tajacu) with different ages
Rangel Fernandes Hugo, Deliza Rosires, Otávio Cabral Neto, et al.
African Journal of Food Science (2022) Vol. 16, Iss. 9, pp. 215-225
Open Access | Times Cited: 1
Rangel Fernandes Hugo, Deliza Rosires, Otávio Cabral Neto, et al.
African Journal of Food Science (2022) Vol. 16, Iss. 9, pp. 215-225
Open Access | Times Cited: 1
