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 sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze–thaw cycles
Ying Liang, Xiuling Zhu, Hao Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101229-101229
Open Access | Times Cited: 6
Ying Liang, Xiuling Zhu, Hao Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101229-101229
Open Access | Times Cited: 6
Showing 6 citing articles:
Protein aggregation behavior and structural characteristics in a lipoxygenase-linoleic acid-wheat gluten model system
Hao Liu, Huihui Zhang, Yingtao Yu, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139524-139524
Closed Access
Hao Liu, Huihui Zhang, Yingtao Yu, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139524-139524
Closed Access
Physicochemical and microstructural properties of frozen cooked noodles during frozen storage affected by enzymatically interesterified soybean oil-based plastic fat
Liuyu Hou, Beibei Zhao, Chuanjing Wu, et al.
Food Research International (2025), pp. 115842-115842
Closed Access
Liuyu Hou, Beibei Zhao, Chuanjing Wu, et al.
Food Research International (2025), pp. 115842-115842
Closed Access
Effect of sanxan on the composition, structure and properties of heat-denatured wheat gluten during freeze-thaw cycles
Ying Liang, Bing Zhang, R. P. Guo, et al.
Journal of Cereal Science (2025) Vol. 122, pp. 104126-104126
Closed Access
Ying Liang, Bing Zhang, R. P. Guo, et al.
Journal of Cereal Science (2025) Vol. 122, pp. 104126-104126
Closed Access
Impact of fermentation methods on gluten aggregation and structural properties in frozen cooked fermented hollow noodles during freeze-thaw cycles
Ying Liang, Penghui Zhang, Hao Liu, et al.
Food Chemistry (2025) Vol. 477, pp. 143607-143607
Closed Access
Ying Liang, Penghui Zhang, Hao Liu, et al.
Food Chemistry (2025) Vol. 477, pp. 143607-143607
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
Zhihao Fan, Ayesha Shahid, Kerui Su, et al.
Food Chemistry (2025), pp. 144034-144034
Closed Access
Sanxan–Protein Complex Particles for Stabilization of Pickering Emulsions: Improving Emulsification Properties
Qianqian Wang, Xin Yu Wang, Xiaoxi Qi, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3854-3854
Open Access | Times Cited: 1
Qianqian Wang, Xin Yu Wang, Xiaoxi Qi, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3854-3854
Open Access | Times Cited: 1
