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:
The dough-strengthening and spore-sterilizing effects of mannosylerythritol lipid-A in frozen dough and its application in bread making
Qin Shu, Tianyu Wei, Xiayu Liu, et al.
Food Chemistry (2021) Vol. 369, pp. 131011-131011
Closed Access | Times Cited: 44
Qin Shu, Tianyu Wei, Xiayu Liu, et al.
Food Chemistry (2021) Vol. 369, pp. 131011-131011
Closed Access | Times Cited: 44
Showing 1-25 of 44 citing articles:
Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough
Peng Lü, Jinying Guo, Jiawei Fan, et al.
Food Chemistry (2023) Vol. 411, pp. 135516-135516
Closed Access | Times Cited: 56
Peng Lü, Jinying Guo, Jiawei Fan, et al.
Food Chemistry (2023) Vol. 411, pp. 135516-135516
Closed Access | Times Cited: 56
Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread
Siyu Liu, Simin Gu, Ying Shi, et al.
Food Chemistry (2023) Vol. 431, pp. 137122-137122
Closed Access | Times Cited: 33
Siyu Liu, Simin Gu, Ying Shi, et al.
Food Chemistry (2023) Vol. 431, pp. 137122-137122
Closed Access | Times Cited: 33
The alleviative effect of sweet potato protein hydrolysates on the quality deterioration of frozen dough bread in comparison to trehalose
Jiaru Chen, Jianhui Xiao, Jin Tu, et al.
LWT (2023) Vol. 175, pp. 114505-114505
Open Access | Times Cited: 26
Jiaru Chen, Jianhui Xiao, Jin Tu, et al.
LWT (2023) Vol. 175, pp. 114505-114505
Open Access | Times Cited: 26
Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles
Zhaojing Jiang, Xiao‐Na Guo, Jun‐Jie Xing, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109016-109016
Closed Access | Times Cited: 25
Zhaojing Jiang, Xiao‐Na Guo, Jun‐Jie Xing, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109016-109016
Closed Access | Times Cited: 25
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review
Honghong Zhang, Haoran Fan, Xueming Xu, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104251-104251
Closed Access | Times Cited: 24
Honghong Zhang, Haoran Fan, Xueming Xu, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104251-104251
Closed Access | Times Cited: 24
Recent advances in the application of microbial biosurfactants in food industries: Opportunities and challenges
Anushree Roy, Mojibur R. Khan, Ashis K. Mukherjee
Food Control (2024) Vol. 163, pp. 110465-110465
Closed Access | Times Cited: 10
Anushree Roy, Mojibur R. Khan, Ashis K. Mukherjee
Food Control (2024) Vol. 163, pp. 110465-110465
Closed Access | Times Cited: 10
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: 34
Huijuan Zhang, Shuchang Liu, Xuejia Feng, et al.
Food Research International (2022) Vol. 164, pp. 112292-112292
Closed Access | Times Cited: 34
Enhancing water retention and mechanisms of citrus and soya bean dietary fibres in pre-fermented frozen dough
Tianyu Xiao, Mingkun Sun, Shuwang Cao, et al.
Food Chemistry X (2024) Vol. 22, pp. 101269-101269
Open Access | Times Cited: 8
Tianyu Xiao, Mingkun Sun, Shuwang Cao, et al.
Food Chemistry X (2024) Vol. 22, pp. 101269-101269
Open Access | Times Cited: 8
Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
Peiyao Li, Jinying Guo, Can Lu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110420-110420
Closed Access | Times Cited: 7
Peiyao Li, Jinying Guo, Can Lu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110420-110420
Closed Access | Times Cited: 7
Production and Characterization of Sorghum Sourdough Bread Sequentially Fermented with Monascus purpureus and Lactiplantibacillus plantarum
Aiping Liu, Shun Zhang, Qin Li, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 3603-3614
Closed Access | Times Cited: 5
Aiping Liu, Shun Zhang, Qin Li, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 3603-3614
Closed Access | Times Cited: 5
Use of a compound modifier to retard the quality deterioration of frozen dough and its steamed bread
Jin-Ming Tan, Bing Li, Shuangyan Han, et al.
Food Research International (2023) Vol. 172, pp. 113229-113229
Closed Access | Times Cited: 13
Jin-Ming Tan, Bing Li, Shuangyan Han, et al.
Food Research International (2023) Vol. 172, pp. 113229-113229
Closed Access | Times Cited: 13
Substrates of Opposite Polarities and Downstream Processing for Efficient Production of the Biosurfactant Mannosylerythritol Lipids from Moesziomyces spp.
Nuno Torres Faria, Miguel Figueiredo Nascimento, Flávio Alves Ferreira, et al.
Applied Biochemistry and Biotechnology (2023) Vol. 195, Iss. 10, pp. 6132-6149
Open Access | Times Cited: 11
Nuno Torres Faria, Miguel Figueiredo Nascimento, Flávio Alves Ferreira, et al.
Applied Biochemistry and Biotechnology (2023) Vol. 195, Iss. 10, pp. 6132-6149
Open Access | Times Cited: 11
Influence of magnetic field on gluten aggregation behavior and quality characteristics of dough enriched with potato pulp
Jialin Song, Lijun Jiang, Mingming Qi, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 128082-128082
Closed Access | Times Cited: 10
Jialin Song, Lijun Jiang, Mingming Qi, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 128082-128082
Closed Access | Times Cited: 10
Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations by Bacillus velezensis for frozen dough bread making
Hong Liu, Qiaojuan Yan, Yuchuan Wang, et al.
Food Chemistry X (2025) Vol. 25, pp. 102247-102247
Open Access
Hong Liu, Qiaojuan Yan, Yuchuan Wang, et al.
Food Chemistry X (2025) Vol. 25, pp. 102247-102247
Open Access
Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in‐depth review
Mohsin Rasheed, Xiangqi Fan, Hongyan Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Mohsin Rasheed, Xiangqi Fan, Hongyan Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Glass transition features of frozen dough regulated by lentinan molecular weight and their correlation with dough structural and rheological properties
Shunqin Li, Wenjie Sui, Jiayi Cui, et al.
Food Hydrocolloids (2025), pp. 111150-111150
Closed Access
Shunqin Li, Wenjie Sui, Jiayi Cui, et al.
Food Hydrocolloids (2025), pp. 111150-111150
Closed Access
Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding — A review
Jikai Jiang, Jingjie Yang, Xiangqi Fan, et al.
Food Chemistry (2025) Vol. 476, pp. 143509-143509
Closed Access
Jikai Jiang, Jingjie Yang, Xiangqi Fan, et al.
Food Chemistry (2025) Vol. 476, pp. 143509-143509
Closed Access
Incorporation surfactin-containing Bacillus subtilis fermentation broth in fresh noodles: shelf life extension and property enhancement
Sirui Chen, Fan Liu, Na Yang, et al.
LWT (2025), pp. 117893-117893
Open Access
Sirui Chen, Fan Liu, Na Yang, et al.
LWT (2025), pp. 117893-117893
Open Access
Quantitative analysis perspective: Ice growth and super-chilling state of frozen dough under quick freezing
Guoliang Jia, Zimo Du, Yimeng Chen, et al.
LWT (2023) Vol. 179, pp. 114652-114652
Open Access | Times Cited: 9
Guoliang Jia, Zimo Du, Yimeng Chen, et al.
LWT (2023) Vol. 179, pp. 114652-114652
Open Access | Times Cited: 9
Correlation of glass transition features and macroscopic, mesoscopic properties of dough regulated by molecular weight of dextran
Shunqin Li, Jing Mao, Yunjiao Zhao, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109844-109844
Closed Access | Times Cited: 3
Shunqin Li, Jing Mao, Yunjiao Zhao, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109844-109844
Closed Access | Times Cited: 3
Unlocking the Potential of Mannosylerythritol Lipids: Properties and Industrial Applications
Joana Dias de Almeida, Miguel Figueiredo Nascimento, Petar Kekovic, et al.
(2024)
Open Access | Times Cited: 3
Joana Dias de Almeida, Miguel Figueiredo Nascimento, Petar Kekovic, et al.
(2024)
Open Access | Times Cited: 3
Application of a novel naturally-derived emulsifier mannosylerythritol lipid-A for improving emulsification and gel property of myofibrillar protein based on biosurfactant-protein interaction
Jiayu Chen, Qihe Chen, Qin Shu, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103785-103785
Closed Access | Times Cited: 3
Jiayu Chen, Qihe Chen, Qin Shu, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103785-103785
Closed Access | Times Cited: 3
An insight into the utilization of microbial biosurfactants pertaining to their industrial applications in the food sector
Swethaa Venkataraman, Devi Sri Rajendran, Vinoth Kumar Vaidyanathan
Food Science and Biotechnology (2023) Vol. 33, Iss. 2, pp. 245-273
Closed Access | Times Cited: 8
Swethaa Venkataraman, Devi Sri Rajendran, Vinoth Kumar Vaidyanathan
Food Science and Biotechnology (2023) Vol. 33, Iss. 2, pp. 245-273
Closed Access | Times Cited: 8
Identification of four genes responsible for antimicrobial resistance of MEL-B against S. aureus
Shinya YAMAUCHI, So Shimoda, Akio Kawahara, et al.
Biochemical and Biophysical Research Communications (2024) Vol. 699, pp. 149566-149566
Open Access | Times Cited: 2
Shinya YAMAUCHI, So Shimoda, Akio Kawahara, et al.
Biochemical and Biophysical Research Communications (2024) Vol. 699, pp. 149566-149566
Open Access | Times Cited: 2
Effects of rice bran soluble dietary fiber on the physicochemical properties of frozen dough and the quality of steamed bread
Su Zhang, Zhenyu Zhang, Miao Wang, et al.
LWT (2024), pp. 117120-117120
Open Access | Times Cited: 2
Su Zhang, Zhenyu Zhang, Miao Wang, et al.
LWT (2024), pp. 117120-117120
Open Access | Times Cited: 2
