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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:

Interactions between gluten and water-unextractable arabinoxylan during the thermal treatment
Xiaojing Si, Tingting Li, Yu Zhang, et al.
Food Chemistry (2020) Vol. 345, pp. 128785-128785
Closed Access | Times Cited: 74

Showing 26-50 of 74 citing articles:

Effect of fermentation on structural properties and antioxidant activity of wheat gluten by Bacillus subtilis
Penghui Zhao, Yinchen Hou, Zhen Wang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 12
Synergistic effect of arabinoxylan and (1,3)(1,4)-β-glucan reduces the starch hydrolysis rate in wheat flour
Ruifeng Ying, Ting Zhou, Hui Xie, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108668-108668
Closed Access | Times Cited: 11
Unraveling the deterioration mechanism of dough during whole wheat flour processing: A case study of gluten protein containing arabinoxylan with different molecular weights
Fan Li, Tingting Li, Jiajia Zhao, et al.
Food Chemistry (2023) Vol. 432, pp. 137199-137199
Closed Access | Times Cited: 11
Effects of different polysaccharide colloids on the structure and physicochemical properties of peanut protein and wheat gluten composite system under extrusion
Yueyue Yang, Qi Zhang, Ruixin Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132773-132773
Closed Access | Times Cited: 4
Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health
Manchun Huang, Juan Bai, Daniele Giuseppe Buccato, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2369-2369
Open Access | Times Cited: 4
Effects of xanthan gum and hydroxypropyl methylcellulose on the structure and physicochemical properties of triticale gluten during fermentation
Yueyue Yang, Qi Zhang, Yexun Weng, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139413-139413
Closed Access
Effects of thermal treatment and Glucono-δ-lactone on the quality of alkaline dough and steamed buns
Siyu Zhang, Lina Yang, Yuchang Nie, et al.
Food Chemistry (2025) Vol. 471, pp. 142818-142818
Closed Access
Moderately mechanically activated starch in improving protein digestibility: Application in noodles
Lingfang Zhang, Shuzhen Yang, Congcong Wang, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 139856-139856
Closed Access
Structural and quantitative changes in alkali-solubilized arabinoxylan throughout the breadmaking process
Yasuyuki Nishitsuji, Kristin Whitney, Katsuyuki Hayakawa, et al.
Food Chemistry (2025) Vol. 475, pp. 143234-143234
Closed Access
Leguminous proteins as beneficial baking emulsifiers: A comparative study with traditional sucrose ester
Wenqing Wu, Tingting Li, Jiajia Zhao, et al.
International Journal of Biological Macromolecules (2025) Vol. 306, pp. 141438-141438
Closed Access
Effects of oligosaccharides, sodium carboxymethyl cellulose and D-allulose on thermomechanical, rheological, fermentation properties of sugar-reduced dough
Z. J. Xiao, Shuang Wu, Hongshan Liang, et al.
Food Research International (2025) Vol. 208, pp. 116163-116163
Closed Access
Investigation of the behavior of wheat flour dough under different sheeting-resting cycles and temperatures: Large deformation rheology and gluten molecular interactions
Yuling Yang, Long Yang, Erqi Guan, et al.
Food Chemistry X (2025), pp. 102366-102366
Open Access
Effects of the interaction of different particle size wheat bran dietary fiber with gluten protein and starch on dough structure and properties
Mengyuan Li, Xueling Zheng, Binghua Sun, et al.
International Journal of Biological Macromolecules (2025), pp. 142045-142045
Closed Access
Insight into separation of wheat starch and gluten affected by ultrasound-assisted xylanase treatment
Limin Li, Qingfa Wang, Rui Che, et al.
Food Chemistry (2025), pp. 144318-144318
Closed Access
The influence of water-soluble arabinoxylan on the rheological properties of model dough and the interfacial properties of imitation dough liquor
Tongtong Zhou, Yucong Zhang, Shiming Zhou, et al.
Food Chemistry (2025) Vol. 483, pp. 144307-144307
Closed Access
Effect of enzymatically interesterified rapeseed oil-based plastic fats on the dough properties and corresponding steamed bread
Beibei Zhao, Liuyu Hou, Xinru Liu, et al.
Food Bioscience (2024), pp. 105295-105295
Closed Access | Times Cited: 3
A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance
Stefano Renzetti, Mira Theunissen, Karlijn Horrevorts
Foods (2021) Vol. 10, Iss. 10, pp. 2311-2311
Open Access | Times Cited: 22
Effect of curdlan on the aggregation behavior of gluten protein in frozen cooked noodles during cooking
Hao Liu, Ying Liang, Zi‐Lu Chen, et al.
Journal of Cereal Science (2021) Vol. 103, pp. 103395-103395
Closed Access | Times Cited: 22
Effect of low-sodium salt on the physicochemical and rheological properties of wheat flour doughs and their respective gluten
Xiaohua Wang, Ying Liang, Qi Wang, et al.
Journal of Cereal Science (2021) Vol. 102, pp. 103371-103371
Closed Access | Times Cited: 21
Entanglement between Water Un-Extractable Arabinoxylan and Gliadin or Glutenins Induced a More Fragile and Soft Gluten Network Structure
Fan Li, Tingting Li, Jiajia Zhao, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1800-1800
Open Access | Times Cited: 8
Effect of different enzymes on thermal and structural properties of gluten, gliadin, and glutenin in triticale whole-wheat dough
M. Liu, Mingcong Fan, Haifeng Qian, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127384-127384
Closed Access | Times Cited: 8
Enhancing the technofunctionality of γ-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough
Guangzheng Wang, Xu Qu, Dandan Li, et al.
Food Chemistry (2022) Vol. 404, pp. 134523-134523
Closed Access | Times Cited: 12
Investigation of the structure-forming role of dietary fibre components in gluten-free cereal- and pseudocereal-based food matrices
Renáta Németh, Liliána Kata Sznopka, Csenge Orosz, et al.
Bioactive Carbohydrates and Dietary Fibre (2024) Vol. 31, pp. 100417-100417
Closed Access | Times Cited: 2
Impacts of transglutaminase on the processing and digestion characteristics of glutinous rice flour: Insight of the interactions between enzymic crossing-linked protein and starch
Tingting Chang, Luyao Bian, Xiaoxuan Zhang, et al.
Food Research International (2024) Vol. 189, pp. 114533-114533
Closed Access | Times Cited: 2
Steaming treatments affect the quality of instant dough sheets through moisture migration and the structural properties of starch and protein
Yuwen Wang, Jie Chen, Fei Xu, et al.
LWT (2024) Vol. 205, pp. 116492-116492
Open Access | Times Cited: 2

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