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:
Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective
Yantao Yin, Lujuan Xing, Wangang Zhang
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 5, pp. 2514-2522
Closed Access | Times Cited: 13
Yantao Yin, Lujuan Xing, Wangang Zhang
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 5, pp. 2514-2522
Closed Access | Times Cited: 13
Showing 13 citing articles:
Protein oxidation-mediated changes in digestion profile and nutritional properties of myofibrillar proteins from bighead carp (Hypophthalmichthys nobilis)
Yueyue Liu, Zixin Fu, Yuqing Tan, et al.
Food Research International (2023) Vol. 174, pp. 113546-113546
Closed Access | Times Cited: 24
Yueyue Liu, Zixin Fu, Yuqing Tan, et al.
Food Research International (2023) Vol. 174, pp. 113546-113546
Closed Access | Times Cited: 24
Improvement of oxidized myofibrillar protein gel properties by black rice extract
Huali Wang, Matthew Kay, Daojiu Zhang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101117-101117
Open Access | Times Cited: 8
Huali Wang, Matthew Kay, Daojiu Zhang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101117-101117
Open Access | Times Cited: 8
Exploring the impact of malondialdehyde and 4-hydroxy-2-nonena on myofibrillar protein structure: A proteomic analysis
Shichen Zhu, Lin Zhou, Hao Zhu, et al.
Food Bioscience (2024) Vol. 59, pp. 104080-104080
Closed Access | Times Cited: 4
Shichen Zhu, Lin Zhou, Hao Zhu, et al.
Food Bioscience (2024) Vol. 59, pp. 104080-104080
Closed Access | Times Cited: 4
Molecular Mechanism of Golden Pomfret Myofibrillar Protein Digestion Inhibition by Malondialdehyde-Mediated Oxidation Based on Peptidomics Analysis
Zefu Wang, Guanyi Chen, Xiaosi Chen, et al.
(2025)
Closed Access
Zefu Wang, Guanyi Chen, Xiaosi Chen, et al.
(2025)
Closed 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
Yantao Yin, Mei-Yan Jiang, Yunxiang Liang, et al.
Food Research International (2025) Vol. 204, pp. 115962-115962
Closed Access
Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review
Jiamei Wang, Na Wu, Yao Yao, et al.
Food Chemistry X (2025), pp. 102454-102454
Open Access
Jiamei Wang, Na Wu, Yao Yao, et al.
Food Chemistry X (2025), pp. 102454-102454
Open Access
Study on the effects of pre-slaughter transport stress on water holding capacity of pork: Insights from oxidation, structure, function, and degradation properties of protein
Chao Ma, Jian Zhang, Ruyu Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101913-101913
Open Access | Times Cited: 3
Chao Ma, Jian Zhang, Ruyu Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101913-101913
Open Access | Times Cited: 3
Fabrication, characterization, and enhancement strategies of fish myofibrillar protein-based films: A comprehensive review
Faming Yang, Wenhui Xue, Jian Wang, et al.
Food Packaging and Shelf Life (2024) Vol. 46, pp. 101397-101397
Closed Access | Times Cited: 3
Faming Yang, Wenhui Xue, Jian Wang, et al.
Food Packaging and Shelf Life (2024) Vol. 46, pp. 101397-101397
Closed Access | Times Cited: 3
Effect of ozone oxidation on gastrointestinal digestion and absorption characteristics of silver carp (Hypophthalmichthys molitrix) surimi gels in vitro
Shuning Cao, Yuping Pan, Wendong Zheng, et al.
Food Research International (2024) Vol. 192, pp. 114759-114759
Closed Access | Times Cited: 2
Shuning Cao, Yuping Pan, Wendong Zheng, et al.
Food Research International (2024) Vol. 192, pp. 114759-114759
Closed Access | Times Cited: 2
Effects of Baking and Frying on the Protein Oxidation of Wheat Dough
Ru Liu, Yuhui Yang, Xiaojie Cui, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4479-4479
Open Access | Times Cited: 5
Ru Liu, Yuhui Yang, Xiaojie Cui, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4479-4479
Open Access | Times Cited: 5
Excessive free radical grafting interferes with the macromolecular association and crystallization of brined porcine myofibrils during heat-set gelatinization
Min Zhang, Lichao He, Yanbo Wang, et al.
Food Research International (2023) Vol. 175, pp. 113709-113709
Closed Access | Times Cited: 2
Min Zhang, Lichao He, Yanbo Wang, et al.
Food Research International (2023) Vol. 175, pp. 113709-113709
Closed Access | Times Cited: 2
Amelioration of myofibrillar protein emulsion gel properties by mildly oxidized sunflower oil
Jinyang Chang, Rui Liu, Beibei Zheng, et al.
Food Chemistry (2024) Vol. 467, pp. 142253-142253
Closed Access
Jinyang Chang, Rui Liu, Beibei Zheng, et al.
Food Chemistry (2024) Vol. 467, pp. 142253-142253
Closed Access
Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin
Yingying Cao, Huaiyu Li, Fubing Wang
Czech Journal of Food Sciences (2024)
Open Access
Yingying Cao, Huaiyu Li, Fubing Wang
Czech Journal of Food Sciences (2024)
Open Access
