Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

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

Showing 15 citing articles:

Effect of sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze–thaw cycles
Ying Liang, Xiuling Zhu, Hao Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101229-101229
Open Access | Times Cited: 6
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
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 Polygonatum cyrtonema Hua polysaccharides on the gluten network and protein aggregation behavior under low-voltage electrostatic field
Siqing Xiong, S.S. Wang, Wanying Ge, et al.
Food Hydrocolloids (2025), pp. 111065-111065
Closed Access
Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi
Yanxin Lin, Lingzhi Zhang, Wanting Tang, et al.
Food Chemistry X (2025), pp. 102250-102250
Open Access
Effect of sanxan on the composition, structure and properties of heat-denatured wheat gluten during freeze-thaw cycles
Ying Liang, Bing Zhang, R. P. Guo, et al.
Journal of Cereal Science (2025) Vol. 122, pp. 104126-104126
Closed Access
Short-clustered maltodextrin mediates stabilization of gluten proteins during frozen storage compared to trehalose and guar gum
Yang Li, Haocun Kong, Caiming Li, et al.
Food Chemistry (2025) Vol. 476, pp. 143387-143387
Closed Access
Impact of fermentation methods on gluten aggregation and structural properties in frozen cooked fermented hollow noodles during freeze-thaw cycles
Ying Liang, Penghui Zhang, Hao Liu, et al.
Food Chemistry (2025) Vol. 477, pp. 143607-143607
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
Effect of NaCl on heat-denatured wheat gluten in freeze-thaw cycles: physicochemical properties and molecular structure
Ying Liang, Zhihui Cao, Yangyi Jie, et al.
LWT (2024) Vol. 207, pp. 116669-116669
Open Access | Times Cited: 2
Pore-scale flooding experiments reveal the thermally regulated flow fields of the curdlan solution
Xiaoluan Yu, Ting Ma, Guoqiang Li, et al.
Physics of Fluids (2024) Vol. 36, Iss. 6
Closed Access | Times Cited: 1
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: 1
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
Study on the impact of chitin derivatives on the quality of pre-cooked wet alkaline noodles and antioxidant browning
Yuan Mei, Chengyun Gan, Fangjiao Chen, et al.
LWT (2024) Vol. 204, pp. 116440-116440
Open Access
Unveiling the mechanism of high-molecular-weight glutenin subunit deletions at the Glu-B1 locus affecting gluten deterioration during dough frozen storage and freeze-thaw cycles: An integrative experimental and in silico study
Tao Yang, Tian Lv, Bo Wang, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110804-110804
Closed Access
Page 1

Scroll to top