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OpenAlex Citation Counts

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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:

Effect of ultrasonic treatment on the structure and functional properties of mantle proteins from scallops (Patinopecten yessoensis)
Qiuyue Ding, Guifang Tian, Xianghong Wang, et al.
Ultrasonics Sonochemistry (2021) Vol. 79, pp. 105770-105770
Open Access | Times Cited: 64

Showing 1-25 of 64 citing articles:

The Effect of Ultrasound Treatment on the Structural and Functional Properties of Tenebrio molitor Myofibrillar Protein
Xiu Wang, Xiangxiang Ni, Chaoyi Duan, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2817-2817
Open Access | Times Cited: 23
Recent advances of ultrasound-assisted technology on aquatic protein processing: Extraction, modification, and freezing/thawing-induced oxidation
Xiaohan Zheng, Bowen Zou, Junwei Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 144, pp. 104309-104309
Closed Access | Times Cited: 30
Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound
Osman Gül, Furkan Türker Sarıcaoğlu, İlyas Atalar, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1791-1791
Open Access | Times Cited: 23
Gel mechanism analysis of minced scallop (Patinopecten yessoensis) meat modified by three kinds of food colloids
Shuang Yan, Xiaohan Liu, Yaxin Sang, et al.
Food Bioscience (2024) Vol. 57, pp. 103541-103541
Closed Access | Times Cited: 9
Mechanism study on the improvement of egg white emulsifying characteristic by ultrasound synergized citral: Physicochemical properties, molecular flexibility, protein structure
Pei Zhang, Lan Liu, Qun Huang, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107104-107104
Open Access | Times Cited: 9
Soluble nano-sized aggregates of Alaska pollock proteins engineered by the refolding process of pH-shifting
Xiaohan Zheng, Bowen Zou, Jiayi Du, et al.
Food Research International (2025) Vol. 203, pp. 115829-115829
Closed Access | Times Cited: 1
Structural and functional modification of proteins from black soybean Aquasoya via ultrasonication
Minji Kim, Weon‐Sun Shin
Ultrasonics Sonochemistry (2022) Vol. 91, pp. 106220-106220
Open Access | Times Cited: 33
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
Ultrasound-assisted succinylation comprehensively improved functional properties of egg white protein
Yongyan Wu, Xiaole Xiang, Lan Liu, et al.
LWT (2022) Vol. 171, pp. 114155-114155
Open Access | Times Cited: 30
Effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of tropomyosin from clam (Mactra veneriformis)
Yachun Chen, Guifang Tian, Liwen Wang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100740-100740
Open Access | Times Cited: 21
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
Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins
Niveditha Asaithambi, Poonam Singha, Sushil Kumar Singh
Innovative Food Science & Emerging Technologies (2022) Vol. 82, pp. 103166-103166
Closed Access | Times Cited: 23
Effect of Thermal Processing on the Conformational and Digestive Properties of Myosin
Miao Zhang, Shuran Zhu, Qian Li, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1249-1249
Open Access | Times Cited: 14
Effect of ultra-high pressure homogenization on structural and techno-functional properties of egg yolk granule proteins
Romuald Gaillard, Diane Gagnon, Véronique Perreault, et al.
LWT (2023) Vol. 178, pp. 114624-114624
Open Access | Times Cited: 13
A non-covalent binding strategy for the stabilization of fish collagen triple helices to promote its applications
Zhening Sun, Yihao Ge, Xinhui Cai, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109896-109896
Closed Access | Times Cited: 5
High internal phase emulsions gels stabilized by soy protein isolate and rutin complexes: Encapsulation, interfacial properties and in vitro digestibility
Juyang Zhao, Shuo Xu, Liya Gu, et al.
LWT (2024) Vol. 203, pp. 116317-116317
Open Access | Times Cited: 5
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
Effect of ultrasound on the activity and structure of polyphenol oxidase purified from mango (Mangifera indica cv. "Xiaotainong")
Shidan Zhang, Wencheng Jiao, Chunlei Ni, et al.
LWT (2024) Vol. 203, pp. 116412-116412
Open Access | Times Cited: 4
Effects of ultrasonic waves of different powers on the physicochemical properties, functional characteristics, and ultrastructure of modified bovine liver peptides
Yufeng Duan, Xue Yang, Dan Deng, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107031-107031
Open Access | Times Cited: 4
Harnessing Ultrasonic Power to Optimize Quinoa Byproduct Protein for Sustainable Utilization
Chao Yang, Xijin Zhu, J. D. Huang, et al.
LWT (2024) Vol. 207, pp. 116629-116629
Open Access | Times Cited: 4
Ultrasound and high-speed shear pretreatments of walnut meal protein: structural and functional characterization and mechanistic investigation
Yindi Zhao, Qingzhi Wu, Qihong Zhang, et al.
LWT (2024) Vol. 210, pp. 116820-116820
Open Access | Times Cited: 4
Study on the antioxidant and antiosteoporotic activities of the oyster peptides prepared by ultrasound-assisted enzymatic hydrolysis
Zhengze Quan, Zonghan Wang, Zixu Wang, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107211-107211
Open Access | Times Cited: 4
Progressive structural changes of microbial transglutaminase modified fish gelatin during gastric digestion
Ting Fang, Zongcai Tu, Hui Wang, et al.
International Journal of Biological Macromolecules (2025) Vol. 296, pp. 139646-139646
Closed Access
Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin
Zhuangpeng Wang, Zhangtao Chen, L. J. J. Tan, et al.
Food Chemistry X (2025), pp. 102219-102219
Open Access
Ultrasound improves the digestibility of oxidized silver carp (Hypophthalmichthys molitrix) myofibrillar protein: Changes from structure to peptide release
Yantao Yin, Mei-Yan Jiang, Yunxiang Liang, et al.
Food Research International (2025) Vol. 204, pp. 115962-115962
Closed Access
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