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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:

Changes in the digestion properties and protein conformation of sturgeon myofibrillar protein treated by low temperature vacuum heating during in vitro digestion
Fei‐jian Liu, Xiuping Dong, Shi‐ke Shen, et al.
Food & Function (2021) Vol. 12, Iss. 15, pp. 6981-6991
Closed Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linking
Juanjuan Du, Jinxuan Cao, Changyu Zhou, et al.
Food Research International (2022) Vol. 156, pp. 111168-111168
Closed Access | Times Cited: 53
High internal phase Pickering emulsions stabilized by modified sturgeon myofibrillar protein for quercetin delivery
Shi‐ke Shen, Yuewen Chen, Wen‐tao Yu, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108926-108926
Closed Access | Times Cited: 30
Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion
Yang Wang, Xiaojing Tian, Xinzhu Liu, et al.
Food Chemistry (2023) Vol. 422, pp. 136188-136188
Closed Access | Times Cited: 28
Effect of conventional and microwave heating treatment on antioxidant activity of quinoa protein after simulated gastrointestinal digestion
Hongwei Cao, Qilong Huang, Junru Shi, et al.
Food Chemistry (2023) Vol. 415, pp. 135763-135763
Closed Access | Times Cited: 27
Impact of KCl and ultrasound on the structural properties of myofibrillar proteins in low sodium semi-dried large yellow croaker (Pseudosciaena crocea)
Junlong Mao, Jing‐jing Fu, Zhengyu Zhu, et al.
LWT (2023) Vol. 178, pp. 114604-114604
Open Access | Times Cited: 22
Eating Sturgeon: An Endangered Delicacy
António Raposo, Hmidan A. Alturki, Rabab Alkutbe, et al.
Sustainability (2023) Vol. 15, Iss. 4, pp. 3511-3511
Open Access | Times Cited: 14
Simulated gastrointestinal digestion of walnut protein yields anti-inflammatory peptides
Wei Xia, Yuan Gao, Xiangjun Fang, et al.
Food Chemistry (2024) Vol. 445, pp. 138646-138646
Closed Access | Times Cited: 5
The formation of protein coronas and its effect on the quercetin-edible dock protein nanoparticles
Yu-Ru Wu, Qian Zhou, Jing Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110432-110432
Closed Access | Times Cited: 5
Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating
Fei‐jian Liu, Shi‐ke Shen, Yuewen Chen, et al.
Food Chemistry (2021) Vol. 370, pp. 131371-131371
Closed Access | Times Cited: 29
Decoding the textural deterioration of ready-to-eat shrimp: Insights from dynamic myofibrillar protein changes during thermal sterilization
Shuo Wang, Songyi Lin, Shuang Li, et al.
Food Research International (2025) Vol. 202, pp. 115745-115745
Closed Access
Investigation of protein structure and quality of Acipenser sinensis frozen by liquid nitrogen
Ling-Ling Tan, Jiwang Chen, Zihan Li, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
The impact of different cooking temperatures on the quality and moisture distribution of beef
Jing Liu, Qiang Gu, Mingming Huang, et al.
Food Science and Technology International (2025)
Closed Access
Glycation-induced gel and digestive properties for 3D printing and conventional gels of myofibrillar protein from oyster (Crassostrea gigas)
Xiaohan Liu, Xiaohan Yang, Guifang Tian, et al.
International Journal of Biological Macromolecules (2025), pp. 141969-141969
Closed Access
Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef
Liqin You, Yanfeng Zhang, Yingjuan Ma, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1372-1372
Open Access
Effect of sous vide cooking technology on the quality, protein structure, microstructure, and flavor of yellowfin tuna (Thunnus albacares)
Xuan Yuan, Duo Li, Peiying Shi, et al.
Food Chemistry (2025) Vol. 484, pp. 144423-144423
Closed Access
Methods for improving meat protein digestibility in older adults
Seung Yun Lee, Ji Hyeop Kang, Da Young Lee, et al.
Journal of Animal Science and Technology (2023) Vol. 65, Iss. 1, pp. 32-56
Open Access | Times Cited: 10
Insights into peptide profiling of sturgeon myofibrillar proteins with low temperature vacuum heating
Dandan Jiang, Shi‐ke Shen, Wen‐tao Yu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 6, pp. 2858-2866
Closed Access | Times Cited: 8
Impact of protein oxidation induced by different cooking methods in channel fish (Ietalurus punetaus) on structure and in vitro digestion of protein
Qixing Jiang, Zhiyun Zhang, Fang Yang, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 9, pp. 6016-6027
Closed Access | Times Cited: 12
Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship
Shi‐ke Shen, Zhengyang Wu, Yuewen Chen, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 11, pp. 4609-4619
Closed Access | Times Cited: 11
Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heating
Dan‐li Jin, Jianling Wei, Fan‐yu He, et al.
Food Chemistry (2022) Vol. 407, pp. 135133-135133
Closed Access | Times Cited: 11
Effect of sturgeon protein in promoting the adhesion of Lactobacillus plantarum and Lactobacillus rhamnosus
Erdong Yuan, Miao Zhou, Zhengyang Liang, et al.
Food Bioscience (2023) Vol. 54, pp. 102863-102863
Closed Access | Times Cited: 6
Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks
Asad Nawaz, Enpeng Li, Ibrahim Khalifa, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2467-2467
Open Access | Times Cited: 13
Effect of theaflavins on the quality of large yellow croaker (Larimichthys crocea) during refrigerated storage
Junlong Mao, Jing‐jing Fu, Xue‐er Qi, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 12, pp. 6033-6043
Closed Access | Times Cited: 5
Effect of the combination of low temperature vacuum heating with tea polyphenol on AGEs in sturgeon fillets
Jianling Wei, Zhengyang Wu, Ting‐ting Chai, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 7, pp. 4065-4075
Closed Access | Times Cited: 8
Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization
Siqi Zhang, Pengcheng Zhou, Peng Han, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1039-1039
Open Access | Times Cited: 4
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