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:
Investigation of the cryoprotective mechanisms of silver carp muscle hydrolysate for frozen dough exposed to multiple freeze-thaw cycles
Meili Cui, Faxiang Wang, Xianghong Li, et al.
LWT (2023) Vol. 187, pp. 115321-115321
Open Access | Times Cited: 9
Meili Cui, Faxiang Wang, Xianghong Li, et al.
LWT (2023) Vol. 187, pp. 115321-115321
Open Access | Times Cited: 9
Showing 9 citing articles:
Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread
Fan Zhang, Jinying Guo, Peiyao Li, et al.
Food Chemistry (2024) Vol. 447, pp. 138932-138932
Closed Access | Times Cited: 22
Fan Zhang, Jinying Guo, Peiyao Li, et al.
Food Chemistry (2024) Vol. 447, pp. 138932-138932
Closed Access | Times Cited: 22
Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
Peiyao Li, Jinying Guo, Can Lu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110420-110420
Closed Access | Times Cited: 7
Peiyao Li, Jinying Guo, Can Lu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110420-110420
Closed Access | Times Cited: 7
Enhancing freeze-thaw stability of frozen dough with deacetylated Konjac glucomannan: The role of degree of deacetylation
Jianwei Fan, Zhaojun Chen, Haoyuan Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110540-110540
Closed Access | Times Cited: 5
Jianwei Fan, Zhaojun Chen, Haoyuan Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110540-110540
Closed Access | Times Cited: 5
Influence of silver carp muscle hydrolysate on the volatiles and aroma characteristics of frozen wheat dough and its resultant steamed bread
Z. C. Wu, Haidong Liu, Xianghong Li, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Z. C. Wu, Haidong Liu, Xianghong Li, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Triple gel enhancement, antioxidant and cryoprotective effects of the enzyme-assisted extracted surimi by-product proteins on unwashed silver carp surimi
Xuemei Jiang, Yuxi He, Xianghong Li, et al.
International Journal of Biological Macromolecules (2025) Vol. 309, pp. 143167-143167
Closed Access
Xuemei Jiang, Yuxi He, Xianghong Li, et al.
International Journal of Biological Macromolecules (2025) Vol. 309, pp. 143167-143167
Closed Access
Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies
Mengli Zhang, Xiao‐Na Guo, Xiaohong Sun, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 3
Mengli Zhang, Xiao‐Na Guo, Xiaohong Sun, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 3
Immersion frozen storage combined with silver carp muscle hydrolysate: Effects on freshness, protein properties and microstructure of cryopreserved grass carp
Dongmin Liu, Jialei Li, Xianghong Li, et al.
LWT (2024), pp. 117112-117112
Open Access | Times Cited: 2
Dongmin Liu, Jialei Li, Xianghong Li, et al.
LWT (2024), pp. 117112-117112
Open Access | Times Cited: 2
Peptide incorporation in frozen dough and steamed bread: Characteristics and structure-function relationship
Gege Zhang, Jinying Guo, Zhao Fen, et al.
LWT (2024) Vol. 205, pp. 116551-116551
Open Access
Gege Zhang, Jinying Guo, Zhao Fen, et al.
LWT (2024) Vol. 205, pp. 116551-116551
Open Access
Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and microstructure
Yingying Yu, Wuyin Weng, Zhongyang Ren, et al.
Food Chemistry X (2024) Vol. 23, pp. 101753-101753
Open Access
Yingying Yu, Wuyin Weng, Zhongyang Ren, et al.
Food Chemistry X (2024) Vol. 23, pp. 101753-101753
Open Access
