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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 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

Showing 14 citing articles:

Optimizing the formation of myosin/high-density lipoprotein composite gels: PH-dependent effects on heat-induced aggregation
Yuemei Zhang, Hangbin Lyu, Ying Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131786-131786
Closed Access | Times Cited: 12
Molecular interaction between myofibrillar protein and beta-carotene during heating
Tianming Zhou, Hui Liu, Xinyue Diao, et al.
Food Chemistry (2023) Vol. 435, pp. 137588-137588
Closed Access | Times Cited: 11
Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage
Rui Wang, Yongqing Liu, Ying He, et al.
Frontiers in Nutrition (2025) Vol. 11
Open Access
Enhancement of the rheological, 3D printing, and digestive properties of minced meat by Egg White Protein Isolate-curcumin nanocomplex
Hualin Dong, Peng Wang, Xinglian Xu, et al.
LWT (2025), pp. 117534-117534
Open Access
Physically modification treatments improved high internal phase emulsions stabilized by walnut protein
Min Yang, Yunkun Zhu, Minwei Zhang, et al.
Food Chemistry X (2025), pp. 102508-102508
Open Access
Effect of smoke processing on the proteins and volatile compounds and their interactions in skipjack tuna
Wenjin Hu, Tiantian Zhao, Chenchen Cao, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 104035-104035
Closed Access
Chemical Compositions and Characteristics of Biocalcium from Pre-Cooked Tuna Bone as Influenced by Sodium Chloride Pretreatment and Defatting by Asian Seabass Lipase
Soottawat Benjakul, Saowakon Pomtong, Afeefah Chedosama, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1261-1261
Open Access | Times Cited: 2
Innovative Implementation of Computational Fluid Dynamics in Proteins Denaturation Process Prediction in Goose Breast Meat and Heat Treatment Processes Optimization
Arkadiusz Szpicer, Weronika Bińkowska, Adrian Stelmasiak, et al.
Applied Sciences (2024) Vol. 14, Iss. 13, pp. 5567-5567
Open Access | Times Cited: 2
Study on the interaction and gel properties of pork myofibrillar protein with konjac polysaccharides
Jingyang Liu, Kun Yang, Di Wu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 4, pp. 2284-2293
Closed Access | Times Cited: 5
Effect of Lactiplantibacillus plantarum X22-2 on Biogenic Amine Formation and Quality of Fermented Lamb Sausage during Storage
Ting Liu, Taiwu Zhang, Yujia Zhai, et al.
Fermentation (2023) Vol. 9, Iss. 10, pp. 883-883
Open Access | Times Cited: 4
Impact of lipid oxidation products on the digestibility and structural integrity of Myofibrillar proteins during thermal processing
Yingshuang Lu, Yuan Zhuang, Yu Jiang, et al.
Food Chemistry (2024) Vol. 463, pp. 141397-141397
Closed Access | Times Cited: 1
Encapsulation and release of salidroside in myofibrillar protein‑sodium alginate gel: Effects of different M/G ratios of sodium alginate
Zerun Zhao, Di Zhao, Liuyu Su, et al.
International Journal of Biological Macromolecules (2024), pp. 136811-136811
Closed Access | Times Cited: 1
Extrusion Can Ameliorate Negative Effects of Molecular Structures of Brewer's Spent Grain on Energy Contents and Amino Acid Digestibility in Growing Pigs
Yueqin Xie, D. Liu, Yuxiao Liu, et al.
(2024)
Closed Access
Impact of Lipid Oxidation Products on the Digestibility and Structural Integrity of Myofibrillar Proteins During Thermal Processing
Yingshuang Lu, Zhuang Yuan, Yu Jiang, et al.
(2024)
Closed Access
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
Degradation of proteins during food processing and storage
Animesh Singh Sengar, Tigist Tadesse Shonte, Uma Tiwari, et al.
Elsevier eBooks (2024), pp. 403-428
Closed Access
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