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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 1-25 of 74 citing articles:

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: 3
Effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein
Qingdan Bao, Jingyao Yan, Sen Ma
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127164-127164
Closed Access | Times Cited: 33
Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review
Mengyuan Li, Li Li, Binghua Sun, et al.
International Journal of Biological Macromolecules (2023) Vol. 255, pp. 128199-128199
Closed Access | Times Cited: 27
Interaction with wheat starch affect the aggregation behavior and digestibility of gluten proteins
Jiwei Kuang, Ke Xu, Bin Dang, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127066-127066
Closed Access | Times Cited: 26
Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour
Yujuan Gu, Xiaoyan Zhang, Shuya Song, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129406-129406
Closed Access | Times Cited: 8
Effect of hydrocolloids on gluten proteins, dough, and flour products: A review
Huijuan Zhang, Shuchang Liu, Xuejia Feng, et al.
Food Research International (2022) Vol. 164, pp. 112292-112292
Closed Access | Times Cited: 33
Precooking treatments affect the sensory and tensile properties of autoclaved recooked noodles via moisture distribution and protein structure
Xin Guo, Fengying Gu, Yang Li, et al.
Food Chemistry (2023) Vol. 421, pp. 136218-136218
Closed Access | Times Cited: 22
Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs
Qian Lin, Wei Liang, Huishan Shen, et al.
Food Chemistry (2024) Vol. 454, pp. 139712-139712
Closed Access | Times Cited: 8
Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior
Mengyuan Li, Sen Ma
International Journal of Biological Macromolecules (2024), pp. 137692-137692
Closed Access | Times Cited: 8
Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive
Muhammad Bilal, Dandan Li, Chong Xie, et al.
Food Chemistry (2024) Vol. 463, pp. 141146-141146
Closed Access | Times Cited: 7
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
Effects of whole wheat flour on frozen dough and steamed bread during freeze-thaw cycles
Yan Li, Xi Qiu, Yuanfan Yao, et al.
LWT (2024) Vol. 197, pp. 115938-115938
Open Access | Times Cited: 6
Changes in the molecular and structural of wheat gluten in the presence of zein during heating: Comparative studies on gluten, glutenin and gliadin
Tingting Hong, Yang Tian, Xinying Huo, et al.
Food Bioscience (2024) Vol. 59, pp. 103862-103862
Closed Access | Times Cited: 6
Amyloid-like Aggregation of Wheat Gluten and Its Components during Cooking: Mechanisms and Structural Characterization
Ying Liang, Hao Liu, Yangyi Jie, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 19, pp. 11080-11093
Closed Access | Times Cited: 6
Rheological, thermal, and structural properties of heat-induced gluten gel: Effects of starch with varying degrees of debranching
Ke Xu, Jiwei Kuang
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132678-132678
Closed Access | Times Cited: 6
Investigation the influences of water-extractable and water-unextractable arabinoxylan on the quality of whole wheat you-tiao and its mechanism
Juan Sun, Ruoxin Zhou, Haifeng Qian, et al.
Food Chemistry (2022) Vol. 386, pp. 132809-132809
Closed Access | Times Cited: 26
Rheological properties of wheat dough mediated by low-sodium salt
Xiaohua Wang, Ying Liang, Qi Wang, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108432-108432
Closed Access | Times Cited: 23
Cooking mediated wheat gluten aggregation behavior: Physicochemical properties and component changes
Hao Liu, Ying Liang, Shengyang Zhang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108957-108957
Closed Access | Times Cited: 16
Effect of bran particle size on rheology properties and baking quality of whole wheat flour from four different varieties
Cheng Li, Michael Tilley, Richard Chen, et al.
LWT (2023) Vol. 175, pp. 114504-114504
Open Access | Times Cited: 15
Heat-induced aggregation behavior of wheat gluten after adding citrus pectin with different esterification degree
Wanlu Shi, Jinfeng Chen, Yanli Cui, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109420-109420
Closed Access | Times Cited: 14
Selenium-enriched yeast, a selenium supplement, improves the rheological properties and processability of dough: From the view of yeast metabolism and gluten alteration
Chaodong Du, Song Zhu, Yue Li, et al.
Food Chemistry (2024) Vol. 458, pp. 140256-140256
Closed Access | Times Cited: 5
Understanding the influence of curdlan on the quality of frozen cooked noodles during the cooking process
Hao Liu, Ying Liang, Peixue Guo, et al.
LWT (2022) Vol. 161, pp. 113382-113382
Open Access | Times Cited: 22
Improving the property of a reproducible bioplastic film of glutenin and its application in retarding senescence of postharvest Agaricus bisporus
Lei Feng, Haipeng Liu, Ling Li, et al.
Food Bioscience (2022) Vol. 48, pp. 101796-101796
Closed Access | Times Cited: 20
Effect of Heat–Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley (Hordeum vulgare L. var. nudum Hook. f) Flour
Yiming Lv, Sen Ma, Jingyao Yan, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3511-3511
Open Access | Times Cited: 20
Synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae to improve the quality of wheat bran dietary fiber-steamed bread
Zhen Wang, Sen Ma, Li Li, et al.
Food Chemistry X (2022) Vol. 16, pp. 100528-100528
Open Access | Times Cited: 19
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