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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:

Wheat flour superheated steam treatment induced changes in molecular rearrangement and polymerization behavior of gluten
Yongshuai Ma, Huang Zhang, Dan Xu, et al.
Food Hydrocolloids (2021) Vol. 118, pp. 106769-106769
Closed Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Effects of glutenin/gliadin ratio and calcium ion on the structure and gelatinity of wheat gluten protein under heat induction
Min Qu, Peixiu Jiang, Ying Zhu, et al.
Food Bioscience (2024) Vol. 58, pp. 103704-103704
Closed Access | Times Cited: 11
The in-vitro digestibility of instant noodles: Interplay of texture, microstructure and starch structure
Caili Li, Zeping Shao, JinRong Wang, et al.
Food Research International (2025) Vol. 201, pp. 115664-115664
Closed Access | Times Cited: 1
Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch
Wei Zhang, Danxia Shi, Wenming Dong, et al.
Food Chemistry X (2025) Vol. 25, pp. 102158-102158
Open Access | Times Cited: 1
Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein
Haoran Wang, Zaigui Li, Lili Wang, et al.
Food Chemistry (2022) Vol. 387, pp. 132835-132835
Closed Access | Times Cited: 37
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
Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch
Yongshuai Ma, Huang Zhang, Yamei Jin, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107089-107089
Closed Access | Times Cited: 39
Superheated steam processing of cereals and cereal products: A review
Yuanxiao Liu, Mengmeng Li, Di Jiang, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 2, pp. 1360-1386
Closed Access | Times Cited: 15
Effect of radio frequency energy on buckwheat quality: An insight into structure and physicochemical properties of protein and starch
Juanjuan Xu, Gaoji Yang, Dingting Zhou, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126428-126428
Closed Access | Times Cited: 14
Synergistic effects of oxidized konjac glucomannan on rheological, thermal and structural properties of gluten protein
Zhaojun Chen, Yao Li, Hui Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125598-125598
Closed Access | Times Cited: 13
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
Impacts of surfactin on the qualities and gluten network structure of fresh noodles during storage
Xuepan Qi, Tingting Hong, Anying Nie, et al.
Food Hydrocolloids (2022) Vol. 138, pp. 108417-108417
Closed Access | Times Cited: 20
Insight in changes in starch and proteins molecular structure of non-wheat cereal flours influenced by roasting and extrusion treatments
Aleksandra Torbica, Ilinka Pećinar, Steva Lević, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108591-108591
Closed Access | Times Cited: 12
Heat-moisture treatment can modulate all-purpose wheat flour for short dough biscuit making: Evidences and mechanism
Yiyuan Zou, Fayin Ye, Zehua Zhang, et al.
Food Chemistry (2024) Vol. 451, pp. 139512-139512
Closed Access | Times Cited: 4
Protein aggregation behavior and structural characteristics in a lipoxygenase-linoleic acid-wheat gluten model system
Hao Liu, Huihui Zhang, Yingtao Yu, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139524-139524
Closed Access
Changes in rheological properties and structure of wheat gluten proteins induced by transglutaminase
Yingtao Yu, Fengjiao Wang, Y. Richard Yang, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139599-139599
Closed Access
Effect of different thermal treatments on starch digestion of Tsamba (Highland barley products): Insights from starch structural properties and enzyme activity
Yingying Wu, Yanan Liu, Yuanqiang Jia, et al.
Food Chemistry (2025), pp. 143054-143054
Closed Access
Metabolic Profiling and Amino Acid Evolution in Fermented Oats: Insights from UPLC-MS/MS and PLS-DA Analysis
Juan Sun, Xue LaMei, Waleed AL‐Ansi, et al.
Food Bioscience (2025), pp. 106172-106172
Closed Access
Catalase-induced changes in rheological properties and structure of wheat gluten proteins
Yingtao Yu, Hao Liu, Minglin Li, et al.
Food Chemistry (2025), pp. 143764-143764
Closed Access
Oat flour and β-glucan regulate the quality of cereal flour and cereal products: Unveiling novel physicochemical insights with future perspectives
Ruoyuan Xu, H. Ye, Dexiong Zeng, et al.
International Journal of Biological Macromolecules (2025), pp. 142362-142362
Closed Access
Unveiling the impact of superheated steam treatment on nutritional, functional and rheological behavior of guar germ protein isolates
Ankan Kheto, Rachna Sehrawat, Khalid Gul, et al.
Food Hydrocolloids (2025), pp. 111383-111383
Closed Access
Effects of Superheated Steam Treatment on the Allergenicity and Structure of Chicken Egg Ovomucoid
Pingwei Wen, Zongcai Tu, Yueming Hu, et al.
Foods (2022) Vol. 11, Iss. 2, pp. 238-238
Open Access | Times Cited: 18
Protein oxidation-induced changes in the aggregation behavior and structure of gluten
Bang‐Bang Li, Zhiyuan Cao, Wei Zhang, et al.
LWT (2023) Vol. 184, pp. 115062-115062
Open Access | Times Cited: 10
Developing effective radio frequency and ultraviolet combination technology based on evaluating quality characteristics of buckwheat
Juanjuan Xu, Liu‐Min Fan, Dingting Zhou, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 86, pp. 103390-103390
Closed Access | Times Cited: 8
Effect of oven roasting on major chemical components in cereals and its modulation on flour‐based products quality
Limin Li, Qingfa Wang, Chong Liu, et al.
Journal of Food Science (2023) Vol. 88, Iss. 7, pp. 2740-2757
Open Access | Times Cited: 8
Steaming treatments affect the quality of instant dough sheets through moisture migration and the structural properties of starch and protein
Yuwen Wang, Jie Chen, Fei Xu, et al.
LWT (2024) Vol. 205, pp. 116492-116492
Open Access | Times Cited: 2
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