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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:

A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality
Ting‐Shi He, Ran Feng, Han Tao, et al.
Food Chemistry (2023) Vol. 435, pp. 137642-137642
Closed Access | Times Cited: 24

Showing 24 citing articles:

Magnetic field technology in improving the quality of food refrigeration and freezing: Mechanisms, applications, and challenges
Siqi Zhao, Jiawei Wu, Guo Zhen-qi, et al.
Journal of Stored Products Research (2024) Vol. 106, pp. 102254-102254
Closed Access | Times Cited: 15
Revolutionizing Food Sustainability: Leveraging Magnetic Fields for Food Processing and Preservation
Bai Qu, Guoqiang Shao, Na Yang, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104593-104593
Closed Access | Times Cited: 9
Effect of magnetic fields on the structure, properties, baking performance of frozen wheat dough at different frozen stage
Yamei Jin, Liwen Wei, Na Yang, et al.
Food Chemistry (2024) Vol. 453, pp. 139709-139709
Closed Access | Times Cited: 6
Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough
Zahoor Ahmed, Bin Xu, Umar Farooq, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107116-107116
Open Access | Times Cited: 6
Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism
Wei‐Jen Tang, Xinyi Lin, Longfei Ye, et al.
Food Chemistry (2024) Vol. 465, pp. 142040-142040
Closed Access | Times Cited: 6
Uncovering the freezing energy release of salted grass carp (Ctenopharyngodon idella) flesh: Effects of water state and protein structure on the thermal properties
Yajin Zhang, Shanbai Xiong, Tao Yin, et al.
Food Chemistry (2024) Vol. 460, pp. 140349-140349
Closed Access | Times Cited: 4
Dielectric behavior of frozen dough during thawing: Insights into phase transition, mobility, and migration of water
Yiling Yang, Tao Yuan, Yejun Wu, et al.
Journal of Food Engineering (2025), pp. 112502-112502
Closed Access
Elucidation on the quality improvement of dumpling wrappers by glycosylated potato protein under freeze-thaw cycle treatment
Xingli Liu, Chuanhong Ren, Boren Yu, et al.
International Journal of Biological Macromolecules (2025), pp. 140359-140359
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
The CPDG treatment and dose-dependent effects of zein-stevioside conjugates on formation, drainage behavior, and interfacial structure of Pickering foam
Zihan Qu, Tongliang Yang, Yushan Wang, et al.
Food Chemistry (2025) Vol. 477, pp. 143544-143544
Closed Access
Understanding the influence of static magnetic field assisted freezing on texture properties and digestibility of rice in beef fillet fried rice
Zhilu Ai, Jun Zhang, Shuaishuai Zheng, et al.
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100793-100793
Open Access
Components and physicochemical properties of mill streams: Effects on freeze-thaw stability and quality of frozen steamed bread dough
Zhaojing Jiang, Xiaohong Sun, Xiao‐Na Guo, et al.
Food Chemistry (2025) Vol. 478, pp. 143738-143738
Closed Access
Effects of the interaction of different particle size wheat bran dietary fiber with gluten protein and starch on dough structure and properties
Mengyuan Li, Xueling Zheng, Binghua Sun, et al.
International Journal of Biological Macromolecules (2025), pp. 142045-142045
Closed Access
Retrogradation behaviors of damaged wheat starch with different water contents
Han Tao, Xiao-Han Fang, Wanhao Cai, et al.
Food Chemistry X (2024) Vol. 22, pp. 101258-101258
Open Access | Times Cited: 3
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: 9
Immersion frozen storage combined with silver carp muscle hydrolysate: Effects on freshness, protein properties and microstructure of cryopreserved grass carp
Dongmin Liu, Jialei Li, Xianghong Li, et al.
LWT (2024), pp. 117112-117112
Open Access | Times Cited: 2
Mitigating the Effects of Starch Derivatives on Cold Denaturation of Gluten Protein: Insights from Hydration Capacity and Conformation Behavior
Yang Li, Haocun Kong, Caiming Li, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 47, pp. 26451-26461
Closed Access | Times Cited: 1
Contribution of Gliadin and Glutenin in Improvement of Reconstituted Gluten's Freezing Deteriorations by Magnetic Field: Relationship between Structural and Functional Properties
Ting‐Shi He, Ran Feng, Han Tao, et al.
(2024)
Closed Access
Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and microstructure
Yingying Yu, Wuyin Weng, Zhongyang Ren, et al.
Food Chemistry X (2024) Vol. 23, pp. 101753-101753
Open Access
Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin
Ting‐Shi He, Ran Feng, Han Tao, et al.
Journal of Cereal Science (2024) Vol. 120, pp. 104022-104022
Closed Access
Effect of long‐chain inulin on the rheological properties, water state, gluten structure, and microstructure of frozen dough
Huainan Peng, Xin Wang, Keying Chen, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9117-9130
Open Access
Magnetic field inhibited the deterioration of frozen dough via promoting the interaction between starch and gluten
Ting‐Shi He, Han Tao, Mei Liu
Journal of Cereal Science (2024) Vol. 121, pp. 104079-104079
Closed Access
Effect of oxidation on finely segmented products of snakehead: Digestibility and microstructure
Hongyu Jiang, Li Wang, Haimei Gong, et al.
Food Chemistry (2024), pp. 142588-142588
Closed Access
Mechanism of structural and functional changes of matcha bread dough during freezing storage
Yi Liu, Yunlong He, Lamei Li, et al.
Food Chemistry (2024) Vol. 470, pp. 142695-142695
Closed Access
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