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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:

Modification of wheat bran insoluble dietary fiber with carboxymethylation, complex enzymatic hydrolysis and ultrafine comminution
Meng-Yun Zhang, Aimei Liao, Kiran Thakur, et al.
Food Chemistry (2019) Vol. 297, pp. 124983-124983
Closed Access | Times Cited: 145

Showing 1-25 of 145 citing articles:

Systematic review on modification methods of dietary fiber
Jiapan Gan, Liang Xie, Guanyi Peng, et al.
Food Hydrocolloids (2021) Vol. 119, pp. 106872-106872
Closed Access | Times Cited: 120
Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges
Sen Ma, Zhen Wang, Hua‐Min Liu, et al.
Trends in Food Science & Technology (2022) Vol. 123, pp. 281-289
Closed Access | Times Cited: 83
Influence of modification methods on physicochemical and structural properties of soluble dietary fiber from corn bran
Sheng Li, Nannan Hu, Jinying Zhu, et al.
Food Chemistry X (2022) Vol. 14, pp. 100298-100298
Open Access | Times Cited: 73
A review on the heavy metal adsorption capacity of dietary fibers derived from agro-based wastes: Opportunities and challenges for practical applications in the food industry
Zarifeh Raji, Ahasanul Karim, Antoine Karam, et al.
Trends in Food Science & Technology (2023) Vol. 137, pp. 74-91
Closed Access | Times Cited: 44
Effects of high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley bran
Jiaxin Li, Huihan Xi, Aixia Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129743-129743
Closed Access | Times Cited: 18
Advancements in modifying insoluble dietary fiber: Exploring the microstructure, physicochemical properties, biological activity, and applications in food industry—A review
Tong Liu, Hongyu Lei, Xinyu Zhen, et al.
Food Chemistry (2024) Vol. 458, pp. 140154-140154
Closed Access | Times Cited: 18
Studies on the formation mechanism and multiscale structure of wheat bran dietary fiber-gluten protein complex
Mengyuan Li, Sen Ma, Xueling Zheng, et al.
Food Bioscience (2025), pp. 106219-106219
Closed Access | Times Cited: 2
Modification of insoluble dietary fiber from ginger residue through enzymatic treatments to improve its bioactive properties
Chaofan Wang, Rongzhen Song, Siqing Wei, et al.
LWT (2020) Vol. 125, pp. 109220-109220
Closed Access | Times Cited: 71
Effect of four modification methods on adsorption capacities and in vitro hypoglycemic properties of millet bran dietary fibre
Yajun Zheng, Xueying Wang, Hailong Tian, et al.
Food Research International (2021) Vol. 147, pp. 110565-110565
Closed Access | Times Cited: 62
Comparative study on the structure, physicochemical, and functional properties of dietary fiber extracts from quinoa and wheat
Hong Chen, Min Xiong, Tingmei Bai, et al.
LWT (2021) Vol. 149, pp. 111816-111816
Closed Access | Times Cited: 61
Enzymatic and enzyme-physical modification of citrus fiber by xylanase and planetary ball milling treatment
Li-wen Song, Jun‐Ru Qi, Jin‐song Liao, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 107015-107015
Closed Access | Times Cited: 58
Physicochemical structure and functional properties of soluble dietary fibers obtained by different modification methods from Mesona chinensis Benth. residue
Chaoran Yang, Jingyu Si, Yi Chen, et al.
Food Research International (2022) Vol. 157, pp. 111489-111489
Closed Access | Times Cited: 50
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
Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern
Lei Zhou, Wangang Zhang, Jingyu Wang
Trends in Food Science & Technology (2022) Vol. 122, pp. 140-156
Closed Access | Times Cited: 38
Interactions of soy protein isolate with common and waxy corn starches and their effects on acid-induced cold gelation properties of complexes
Chengbin Zhao, Zhenchi Miao, Qi Qi, et al.
Food Chemistry X (2023) Vol. 18, pp. 100671-100671
Open Access | Times Cited: 31
Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review
Wendy Sztupecki, Larbi Rhazi, Flore Dépeint, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2693-2693
Open Access | Times Cited: 30
Effect of insoluble dietary fiber on printing properties and molecular interactions of 3D-printed soy protein isolate-wheat gluten plant-based meats
Zhi Cheng, Yue Qiu, Mengyao Bian, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128803-128803
Closed Access | Times Cited: 29
Effects of cavitation-jet technology combined with enzyme treatment on the structure properties and functional properties of OKARA insoluble dietary fiber
Yu Tian, Tong Wu, Yanan Sheng, et al.
Food Chemistry (2023) Vol. 423, pp. 136286-136286
Closed Access | Times Cited: 28
Effects of three biological combined with chemical methods on the microstructure, physicochemical properties and antioxidant activity of millet bran dietary fibre
Yajun Zheng, Junru Li, Xueying Wang, et al.
Food Chemistry (2023) Vol. 411, pp. 135503-135503
Closed Access | Times Cited: 26
Cross-linking, carboxymethylation and hydroxypropylation treatment to sorghum dietary fiber: Effect on physicochemical, micro structural and thermal properties
Punam Kanwar, Ritika B. Yadav, Baljeet S. Yadav
International Journal of Biological Macromolecules (2023) Vol. 233, pp. 123638-123638
Closed Access | Times Cited: 26
Excellent hydration properties and oil holding capacity of citrus fiber: Effects of component variation and microstructure
Chun-ai He, Jun‐Ru Qi, Jin‐song Liao, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108988-108988
Closed Access | Times Cited: 26
Effects of extraction methods on the structure and functional properties of soluble dietary fiber from blue honeysuckle (Lonicera caerulea L.) berry
Run Ji, Xiuling Zhang, Chenghai Liu, et al.
Food Chemistry (2023) Vol. 431, pp. 137135-137135
Closed Access | Times Cited: 26
Glucose adsorption and α-amylase activity inhibition mechanism of insoluble dietary fiber: Comparison of structural and microrheological properties of three different modified coconut residue fibers
Yaoyao Tan, Shuxian Li, Congfa Li, et al.
Food Chemistry (2023) Vol. 418, pp. 135970-135970
Open Access | Times Cited: 23
Modification of pea dietary fibre by superfine grinding assisted enzymatic modification: Structural, physicochemical, and functional properties
Renhui Yang, Ying Ye, Weiting Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131408-131408
Closed Access | Times Cited: 15
Improved paper barrier properties based on coating by citric acid crosslinking of hemicellulose
Rui Zhang, Jingjing Chai, Wanting Guo, et al.
International Journal of Biological Macromolecules (2025), pp. 140892-140892
Closed Access | Times Cited: 1
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