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OpenAlex Citation Counts

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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:

Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids
Tingjing Zhang, Erqi Guan, Yuling Yang, et al.
Food Chemistry (2022) Vol. 397, pp. 133567-133567
Closed Access | Times Cited: 11

Showing 11 citing articles:

Wheat polysaccharides and gluten effect on water migration and structure in noodle doughs: An 1H LF-NMR study
Ling Liu, Xinzhong Hu, Liang Zou
Journal of Cereal Science (2023) Vol. 110, pp. 103628-103628
Closed Access | Times Cited: 22
Physicochemical properties of wheat granular flour and quality characteristics of the corresponding fresh noodles as affected by particle size
Jianli Wang, Tingjing Zhang, Erqi Guan, et al.
LWT (2024) Vol. 204, pp. 116439-116439
Open Access | Times Cited: 4
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
Effect of enzymatically interesterified rapeseed oil-based plastic fats on the dough properties and corresponding steamed bread
Beibei Zhao, Liuyu Hou, Xinru Liu, et al.
Food Bioscience (2024), pp. 105295-105295
Closed Access | Times Cited: 3
Dynamic changes of stomatal distribution, protein structural and liquor properties of oat dough during the fermentation process affected by moderately gelatinized oat dough
Xiaojie Qian, Lingfang Zhang, Binghua Sun, et al.
Food Research International (2025), pp. 116358-116358
Closed Access
Effect of high-temperature drying at different moisture levels on texture of dried noodles: Insights into gluten aggregation and pore distribution
Jingjing Liu, Yajing Qi, Alkassoumi Hassane Hamadou, et al.
Journal of Cereal Science (2023) Vol. 115, pp. 103817-103817
Closed Access | Times Cited: 7
Influence of key component interactions in flour on the quality of fried flour products
Mengyue Li, David Julian McClements, Zipei Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-12
Closed Access | Times Cited: 1
The role of lipids in determining the gas cell structure of gluten-free steamed oat cake
Xiaojie Qian, Binghua Sun, Sen Ma, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109460-109460
Closed Access | Times Cited: 3
Preparation of Multi-Grain Flour with High Content of Resistant Starch and the Mechanism Underlying the Improved Digestion Resistance
Qianying Ma, Xiaolong Wang, Xiaoyang Zou, et al.
(2023)
Closed Access | Times Cited: 2
Mechanisms of starchy foods glycemic index reduction under different means and their impacts on food sensory qualities: A review
Yujie Zhang, Xingyu Mei, Wenqing Li, et al.
Food Chemistry (2024) Vol. 467, pp. 142351-142351
Closed Access
Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid
Huifang Shen, Xinmiao Yao, Ye Zhou, et al.
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-12
Open Access
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