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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:

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

Showing 23 citing articles:

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
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
Physicochemical properties and conformational structures of pre-cooked wheat gluten during freeze-thaw cycles affected by curdlan
Hao Liu, Ying Liang, Shengyang Zhang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109381-109381
Closed Access | Times Cited: 15
Rational design of a starch/whey protein isolate/caffeic acid ternary system to alleviate gel deterioration during freeze-thaw cycles
Qian Lin, Wei Liang, Wenqing Zhao, et al.
Carbohydrate Polymers (2025) Vol. 352, pp. 123221-123221
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
Enhancing Xinong black spike whole flour dough and Mantous through CP non-thermal treatment: Quality improvements and consumer preference
Teng Zhang, Junbo Liu, Jialiang He, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103957-103957
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
Investigation of the behavior of wheat flour dough under different sheeting-resting cycles and temperatures: Large deformation rheology and gluten molecular interactions
Yuling Yang, Long Yang, Erqi Guan, et al.
Food Chemistry X (2025), pp. 102366-102366
Open Access
Investigation of the Differences in Amyloid-Like Fibrils Derived from Wheat Gluten with Varying Structures under Typical Food Processing Conditions
Ying Liang, Xiuling Zhu, Hao Liu, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Effects of the oleic acid-rich glycerolipids and thermal-mechanical treatment on the functionality of wheat gluten: Multi-spectroscopy and molecular simulation analysis
Huijing Chen, Qi Zhao, Guoxiang Chi, et al.
Food Chemistry (2025), pp. 144472-144472
Closed Access
Investigating the Effects of NaCl on the Formation of AFs from Gluten in Cooked Wheat Noodles
Ying Liang, Jiayang Song, Jiayi Wang, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 12, pp. 9907-9907
Open Access | Times Cited: 9
Improvement of sorghum-wheat blended flours by E-beam irradiation: Physicochemical properties, rheological behavior, microstructure, and quality properties
Qian Lin, Wei Liang, Mengting Yan, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130967-130967
Closed Access | Times Cited: 3
Comprehensive analysis of the effects of fresh Spirulina microcapsules on protein cross-linking and structural changes in wheat noodles
Zhihao Fan, Ayesha Shahid, Kerui Su, et al.
Food Chemistry (2025), pp. 144034-144034
Closed Access
Effect of different enzymes on thermal and structural properties of gluten, gliadin, and glutenin in triticale whole-wheat dough
M. Liu, Mingcong Fan, Haifeng Qian, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127384-127384
Closed Access | Times Cited: 8
Insights into the enhancement mechanism of rheological properties of dough induced by wheat flour maturation: The view from gluten proteins aggregation
Yingtao Yu, Wei Gong, Hao Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136942-136942
Closed Access | Times Cited: 2
Effect of sweet potato flour on pasting, aggregation properties and dough quality of wheat flour
Feng Jia, Hang Wang, Longyuan Zhao, et al.
LWT (2023) Vol. 188, pp. 115440-115440
Open Access | Times Cited: 5
Unveiling the quality formation mechanism of hand-stretched dried noodle based on typical flour and processing technology
Qian Zhang, Zongkuo Li, Yajing Qi, et al.
Journal of Cereal Science (2024) Vol. 118, pp. 103964-103964
Closed Access | Times Cited: 1
Influence of high-molecular-weight glutenin subunits and salt types on dough rheology and gluten aggregation: A combined experimental and computational approach
Tao Yang, Bo Wang, Tian Lv, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110827-110827
Closed Access | Times Cited: 1
Comparative molecular conformation, interaction, and network characteristics of wheat gluten modulated by sodium chloride and sodium carbonate
Jiwei Kuang, Ke Xu
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 12, pp. 6621-6632
Closed Access | Times Cited: 2
Controlling Sodium Chloride Concentration Modulates the Supramolecular Structure and Sol Features of Wheat Starch-Acetylated Starch Binary Matrix
Shengsong Ji, Siming Zhao, Dongling Qiao, et al.
(2024)
Closed Access
Protein aggregation behavior during highland barley dough formation induced by different hordein/glutelin ratio
Xinyue Liu, Hao Duan, Gaigai Liu, et al.
Food Chemistry (2024) Vol. 465, pp. 141982-141982
Closed Access
Low-ester pectin effectively enhanced the thermal, rheological and structural properties of wheat dough relative to the high-ester pectin
Jinfeng Chen, Yanli Cui, Wanlu Shi, et al.
LWT (2024), pp. 117068-117068
Open Access
γ-irradiation of wheat flour dough: the influence of starch hierarchical structure and physicochemical properties
Huishan Shen, Xinxin Zhang, Youduo Zhang, et al.
LWT (2024), pp. 117111-117111
Open Access
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