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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:

Effects of glutenin/gliadin ratio and calcium ion on the structure and gelatinity of wheat gluten protein under heat induction
Min Qu, Peixiu Jiang, Ying Zhu, et al.
Food Bioscience (2024) Vol. 58, pp. 103704-103704
Closed Access | Times Cited: 11

Showing 11 citing articles:

Biopolymer-based emulsion gels as fat replacers: A review of their design, fabrication, and applications
Jingxian Niu, Xiaojing Li, David Julian McClements, et al.
International Journal of Biological Macromolecules (2025) Vol. 305, pp. 141297-141297
Closed Access | Times Cited: 2
Effects of konjac glucomannan with different degrees of deacetylation on the properties and structure of wheat gluten protein
Zhilong Zeng, X. Guan, Xiaoli Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133780-133780
Closed Access | Times Cited: 9
Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications
Xinnan Ye, Lai Wei, Luyao Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135397-135397
Closed Access | Times Cited: 9
Effects of pH-shifting combined with ion immersion on gel properties and protein aggregation behavior of soybean protein isolate
Yingying Ma, Y. Y. Chen, Fusheng Chen, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110562-110562
Closed Access | Times Cited: 5
Fabrication, characterization, and 3D printing of high-internal phase Pickering emulsion stabilized by heat-treated copra protein and calcium composite
Zhen Yang, Yujie Guo, Tian Tian, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137670-137670
Closed Access | Times Cited: 4
Effects of the oleic acid-rich glycerolipids and thermal-mechanical treatment on the functionality of wheat gluten: Multi-spectroscopy and molecular simulation analysis
Huijing Chen, Qi Zhao, Guoxiang Chi, et al.
Food Chemistry (2025), pp. 144472-144472
Closed Access
Effect of Polygonatum cyrtonema Hua polysaccharides on the gluten network and protein aggregation behavior under low-voltage electrostatic field
Siqing Xiong, S.S. Wang, Wanying Ge, et al.
Food Hydrocolloids (2025), pp. 111065-111065
Closed Access
Comprehensive analysis of the effects of fresh Spirulina microcapsules on protein cross-linking and structural changes in wheat noodles
Zhihao Fan, Ayesha Shahid, Kerui Su, et al.
Food Chemistry (2025), pp. 144034-144034
Closed Access
Regulating the interaction between protein and starch in noodles through heat loss: Used to improve the edible quality of noodles
Sibo Liu, Tianfu Cheng, Jiayu Zhang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 97, pp. 103831-103831
Closed Access
Research progress on non covalent interaction dissolution characterization of insoluble wheat protein based on swelling
Zhen Fan, Ziyan Dong, Bo Zhang, et al.
International Journal of Biological Macromolecules (2024), pp. 138154-138154
Closed Access
Enhancing the Quality of Fresh Wet Noodles: Unraveling the Influence of Gluten Protein Components on Wheat Flour's Properties
Yaqing Wen, Xuejie Li, Linlin Li, et al.
(2024)
Closed Access
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