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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.

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Showing 1-25 of 45 citing articles:

Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 655-670
Closed Access | Times Cited: 58
The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations
Jing Tian, Noman Walayat, Yuting Ding, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 321-339
Closed Access | Times Cited: 64
Interactive effects of gibberellic acid and NPK on morpho-physio-biochemical traits and organic acid exudation pattern in coriander (Coriandrum sativum L.) grown in soil artificially spiked with boron
Muhammad Hamzah Saleem, Xiukang Wang, Sajjad Ali, et al.
Plant Physiology and Biochemistry (2021) Vol. 167, pp. 884-900
Closed Access | Times Cited: 59
A review of natural polysaccharides for food cryoprotection: Ice crystals inhibition and cryo-stabilization
Xianbao Sun, Yan Wu, Zibo Song, et al.
Bioactive Carbohydrates and Dietary Fibre (2021) Vol. 27, pp. 100291-100291
Closed Access | Times Cited: 57
Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage
Qinye Yu, Jun Liu, Yueyue Liu, et al.
Food Research International (2022) Vol. 161, pp. 111880-111880
Closed Access | Times Cited: 45
Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein
Gaopeng Zhang, Chunyan Zhu, Noman Walayat, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 22, pp. 5874-5889
Closed Access | Times Cited: 39
Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives
Noman Walayat, Jianhua Liu, Asad Nawaz, et al.
Antioxidants (2022) Vol. 11, Iss. 3, pp. 486-486
Open Access | Times Cited: 38
Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: Physicochemical properties and gel quality during storage
Xiaoyue Sun, Qing Li, Ning Ding, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109404-109404
Closed Access | Times Cited: 36
Cryoprotective effect of soluble soybean polysaccharides and enzymatic hydrolysates on the myofibrillar protein of Nemipterus virgatus surimi
Hongbo Mi, Y.-H. Percival Zhang, Yuming Zhao, et al.
Food Chemistry (2024) Vol. 446, pp. 138903-138903
Closed Access | Times Cited: 12
Investigating the cryoprotective mechanism of phosphorylated nano-chitin in shrimp (Litopenaeus vannamei) during frozen storage
Shan Yu, Zijian Zhi, Yufei Wang, et al.
Food Research International (2025), pp. 115794-115794
Closed Access | Times Cited: 1
Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage
Noman Walayat, Xiukang Wang, Jianhua Liu, et al.
LWT (2021) Vol. 154, pp. 112675-112675
Open Access | Times Cited: 52
Effective role of konjac oligosaccharide against oxidative changes in silver carp proteins during fluctuated frozen storage
Noman Walayat, Wei Tang, Xinping Wang, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107761-107761
Closed Access | Times Cited: 36
Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions
Yuzhu Mao, Min Huang, Jiapei Bi, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108031-108031
Closed Access | Times Cited: 35
Influence of Konjac oligo-glucomannan as cryoprotectant on physicochemical and structural properties of silver carp surimi during fluctuated frozen storage
Noman Walayat, Wei Tang, Asad Nawaz, et al.
LWT (2022) Vol. 164, pp. 113641-113641
Open Access | Times Cited: 31
Structure, rheology, and antifreeze property of the exopolysaccharide from Naematelia aurantialba through basidiospore fermentation
Tao Sun, Xiaoyi Xu, Yuhang Ma, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108848-108848
Closed Access | Times Cited: 18
Effect of structurally different pectin combined with polyphenol on water distribution, protein oxidation and heterocyclic amines formation in meat-based snacks
Asad Nawaz, Sana Irshad, Noman Walayat, et al.
LWT (2024) Vol. 193, pp. 115754-115754
Open Access | Times Cited: 8
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing
Asad Nawaz, Noman Walayat, Ibrahim Khalifa, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 6
Hydrogen sulphide and nitric oxide mitigate the negative impacts of waterlogging stress on wheat (Triticum aestivum L.)
Manar Fawzi Bani Mfarrej, Xiukang Wang, Muhammad Hamzah Saleem, et al.
Plant Biology (2021) Vol. 24, Iss. 4, pp. 670-683
Closed Access | Times Cited: 34
Oxidative stability and gelation properties of myofibrillar protein from chicken breast after post-mortem frozen storage as influenced by phenolic compound-pterostilbene
Yingjie Wang, Mengru Liu, Xin Zhou, et al.
International Journal of Biological Macromolecules (2022) Vol. 221, pp. 1271-1281
Closed Access | Times Cited: 25
Quantifying Temperature and Osmotic Stress Impact on Seed Germination Rate and Seedling Growth of Eruca sativa Mill. via Hydrothermal Time Model
Sheharyar Khan, Abd Ullah, Sami Ullah, et al.
Life (2022) Vol. 12, Iss. 3, pp. 400-400
Open Access | Times Cited: 24
The cryoprotective effect of Litopenaeus vannamei head-derived peptides and its ice-binding mechanism.
Julieth Joram Majura, Xiujuan Chen, Zhongqin Chen, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100886-100886
Open Access | Times Cited: 5
Effects of Flammulina velutipes polysaccharide with ice recrystallization inhibition activity on the quality of beef patties during freeze-thaw cycles: An emphasis on water status and distribution
Yin Fu, Yan Cao, Zhongyi Chang, et al.
Meat Science (2023) Vol. 209, pp. 109420-109420
Closed Access | Times Cited: 11
Rice bran protein O/W emulsion enhanced by microfluidization and gum arabic: Physicochemical property, environmental stability, oxidation kinetic
Dianyu Yu, Xiaoyu Han, Yiran Lian, et al.
International Journal of Biological Macromolecules (2025) Vol. 304, pp. 140939-140939
Closed Access
Arabic gum-nitroso-hemoglobin as natural antimicrobial conjugates for enhanced preservability of minced beef subjected to freeze–thaw process: evidence from HS-SPME/GC–MS, LF-NMR, and docking analysis
Hammad Hamed Hammad Mohammed, Ibrahim Khalifa, Guofeng Jin, et al.
Journal of Food Measurement & Characterization (2025) Vol. 19, Iss. 4, pp. 2669-2683
Closed Access
Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein
Zhuangli Kang, Xue-Yan Shang, Yanping Li, et al.
Molecules (2022) Vol. 27, Iss. 21, pp. 7493-7493
Open Access | Times Cited: 18
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