The DOI matches its Crossref record; 30 of the 30 references it cites were found in a registry or an index.
Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties
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Citations
Cites
PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT
Lowry, O., Rosebrough, N., Farr, A. L., & Randall, R. (1951) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(19)52451-6 · Cited by 317,331
Official Methods of Analysis of
(1980) · Analytical Chemistry · doi:10.1021/ac50052a726 · Cited by 59,330
Official Methods of Analysis: 22nd Edition (2023)
(2023) · Official Methods of Analysis of AOAC INTERNATIONAL · doi:10.1093/9780197610145.002.001 · Cited by 28,007
Ellman, G. L. (1959) · Archives of Biochemistry and Biophysics · doi:10.1016/0003-9861(59)90090-6 · Cited by 26,311
(2005) · CRC Press eBooks · doi:10.1201/9781420028041 · Cited by 648
Siamwiza, M. N., Lord, R. C., Chen, M. C., Takamatsu, T., Harada, I., Matsuura, H., & Shimanouchi, T. (1975) · Biochemistry · doi:10.1021/bi00693a014 · Cited by 589
The applications of Raman spectroscopy in food science
Li-Chan, E. C. Y. (1996) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(96)10037-6 · Cited by 510
Raman spectroscopy in biology: Principles and applications
Tu, A. T. (1982) · Andalas University Repository (Andalas University) · Cited by 458
Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins
BADII, F., & HOWELL, N. (2006) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2005.06.006 · Cited by 342
Role of secondary structures in the gelation of porcine myosin at different pH values
Liu, R., Zhao, S.-M., Xiong, S.-B., Xie, B.-J., & Qin, L.-H. (2008) · Meat Science · doi:10.1016/j.meatsci.2008.02.014 · Cited by 340
Self-citation
Cited by
Amiri, A., Sharifian, P., & Soltanizadeh, N. (2018) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2017.12.167 · Cited by 369
Chen, Z., Dai, Z., Liu, C., Wang, S., Li, J., & Mao, X. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109332 · Cited by 48
Xu, Y., Liang, X., Kong, B., Sun, F., Xia, X., Zhang, H., Liu, Q., & Cao, C. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114115 · Cited by 45
Feng, Y., Liang, X., Zhao, Z., Kong, B., Xia, X., Cao, C., Zhang, H., Liu, Q., & Sun, F. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.109964 · Cited by 37
Barekat, S., & Ubeyitogullari, A. (2025) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2025.112640 · Cited by 19
Metadata
- Authors
- Liu, R., Zhao, S.-M., Xie, B.-J., & Xiong, S.-B.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2011-07
- Volume
- 25
- Issue
- 5
- Pages
- 898-906
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2049386193
- Cited by
- 340
- References
- 30
- FWCI
- 3.01
- Type
- journal article
- Language
- en
- Open access
- closed
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- The paper
- Liu, R., Zhao, S.-M., Xie, B.-J., & Xiong, S.-B. (2011). Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2010.08.016
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
