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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 cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran
Wenjun Liu, Margaret A. Brennan, Luca Serventi, et al.
Food Chemistry (2017) Vol. 234, pp. 93-102
Closed Access | Times Cited: 98

Showing 1-25 of 98 citing articles:

Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough
Wenjie Sui, Xuan Xie, Rui Liu, et al.
Food Hydrocolloids (2018) Vol. 84, pp. 571-580
Closed Access | Times Cited: 115
Preparation and modification of high dietary fiber flour: A review
Huijuan Zhang, Hongna Wang, Xinran Cao, et al.
Food Research International (2018) Vol. 113, pp. 24-35
Closed Access | Times Cited: 86
A review on biotechnological potential of multifarious enzymes in bread making
Seema Dahiya, Bijender Kumar Bajaj, Anil Kumar, et al.
Process Biochemistry (2020) Vol. 99, pp. 290-306
Closed Access | Times Cited: 80
Wheat bran as potential source of dietary fiber: Prospects and challenges
Praveen Saini, Makdud Islam, Rahul Das, et al.
Journal of Food Composition and Analysis (2022) Vol. 116, pp. 105030-105030
Closed Access | Times Cited: 49
The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review
Xinyang Sun, Simiao Wu, Wen Li, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108212-108212
Closed Access | Times Cited: 44
Recent progress in key lignocellulosic enzymes: Enzyme discovery, molecular modifications, production, and enzymatic biomass saccharification
Yangyang Li, Weiyan Song, Xuyue Han, et al.
Bioresource Technology (2022) Vol. 363, pp. 127986-127986
Closed Access | Times Cited: 38
Biotechnological Potential of Lignocellulosic Biomass as Substrates for Fungal Xylanases and Its Bioconversion into Useful Products: A Review
Seema Dahiya, Alexander Rapoport, Bijender Singh
Fermentation (2024) Vol. 10, Iss. 2, pp. 82-82
Open Access | Times Cited: 13
Process of steam explosion assisted superfine grinding on particle size, chemical composition and physico-chemical properties of wheat bran powder
Feng Kong, Lan Wang, Haifei Gao, et al.
Powder Technology (2020) Vol. 371, pp. 154-160
Closed Access | Times Cited: 60
Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review
Kiana Pourmohammadi, Elahe Abedi
Food Science & Nutrition (2021) Vol. 9, Iss. 7, pp. 3988-4006
Open Access | Times Cited: 43
Cellulose-deconstruction potential of nano-biocatalytic systems: A strategic drive from designing to sustainable applications of immobilized cellulases
Sarmad Ahmad Qamar, Mahpara Qamar, Muhammad Bilal, et al.
International Journal of Biological Macromolecules (2021) Vol. 185, pp. 1-19
Open Access | Times Cited: 41
Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao
Jiayu Cheng, Jiayu Wang, Fenglian Chen, et al.
Food Chemistry (2023) Vol. 412, pp. 135595-135595
Closed Access | Times Cited: 21
Effect of addition of wheat bran hydrolysate on bread properties
Ali Cingöz, Özlem Akpınar, Abdülvahit Sayaslan
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2567-2580
Open Access | Times Cited: 7
Effect of soluble oat β-glucan and tea polyphenols on the rheological properties and microstructure of wheat dough
Mei Zhou, Wenjun Wang, Xinlu Feng, et al.
LWT (2024) Vol. 198, pp. 116004-116004
Open Access | Times Cited: 7
A novel extremophilic xylanase produced on wheat bran from Aureobasidium pullulans NRRL Y-2311-1: Effects on dough rheology and bread quality
Sırma Yeğin, Burak Altınel, Kübra Tuluk
Food Hydrocolloids (2018) Vol. 81, pp. 389-397
Closed Access | Times Cited: 54
A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads
Yaxi Dai, Catrin Tyl
Journal of Food Science (2021) Vol. 86, Iss. 5, pp. 1583-1598
Open Access | Times Cited: 34
Maltogenic amylase: Its structure, molecular modification, and effects on starch and starch-based products
Pengfei Liu, Li Ma, Wenmin Duan, et al.
Carbohydrate Polymers (2023) Vol. 319, pp. 121183-121183
Closed Access | Times Cited: 16
Steam explosion pretreatment: Dramatic reduction in energy consumption for wheat bran grinding
Tairan Pang, Lan Wang, Feng Kong, et al.
Journal of Cereal Science (2024) Vol. 117, pp. 103893-103893
Closed Access | Times Cited: 5
Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions
Iwona Jaskulska, Dariusz Jaskulski, Lech Gałęzewski, et al.
Journal of Chemistry (2018) Vol. 2018, pp. 1-7
Open Access | Times Cited: 42
Incorporation of wheat malt into a cookie recipe and its effect on the physicochemical properties of the corresponding dough and cookies
Bin Yang, Mengmeng Guo, Zhengtao Zhao
LWT (2019) Vol. 117, pp. 108651-108651
Closed Access | Times Cited: 42
Effect of β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on nutritional and technological properties of wheat brans
Yemin Xue, Xibing Cui, Yue‐Biao Zhang, et al.
Food Chemistry (2019) Vol. 302, pp. 125332-125332
Closed Access | Times Cited: 37
Improving storage property of wheat bran by steam explosion
Feng Kong, Lan Wang, Hongzhang Chen, et al.
International Journal of Food Science & Technology (2020) Vol. 56, Iss. 1, pp. 287-292
Closed Access | Times Cited: 33
Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality
Sen Ma, Zhen Wang, Ning Liu, et al.
International Journal of Food Science & Technology (2020) Vol. 56, Iss. 4, pp. 1623-1630
Closed Access | Times Cited: 33
Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread
Han Hu, Huihui Lin, Lei Xiao, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2622-2622
Open Access | Times Cited: 19
Exploring the chemical composition, antioxidant potential, and bread quality effects of the nutritional powerhouse: Wheat bran – A mini-review
Cheng Li, Michael Stump, Wei Wu, et al.
Journal of Agriculture and Food Research (2023) Vol. 14, pp. 100898-100898
Open Access | Times Cited: 12
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
Qingyang Liu, Simiao Wu, Xinyang Sun
Food Hydrocolloids (2024) Vol. 160, pp. 110742-110742
Closed Access | Times Cited: 4
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