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:
Enhancing freeze-thaw stability of frozen dough with deacetylated Konjac glucomannan: The role of degree of deacetylation
Jianwei Fan, Zhaojun Chen, Haoyuan Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110540-110540
Closed Access | Times Cited: 5
Jianwei Fan, Zhaojun Chen, Haoyuan Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110540-110540
Closed Access | Times Cited: 5
Showing 5 citing articles:
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
Siqing Xiong, S.S. Wang, Wanying Ge, et al.
Food Hydrocolloids (2025), pp. 111065-111065
Closed Access
The synergistic effect of hydroxypropyl methylcellulose and κ-carrageenan or pectin on anti-freezing
Fang Yang, Chengmei Liu, Shunjing Luo, et al.
Food Chemistry (2025) Vol. 477, pp. 143531-143531
Closed Access
Fang Yang, Chengmei Liu, Shunjing Luo, et al.
Food Chemistry (2025) Vol. 477, pp. 143531-143531
Closed Access
Effect of basil seed gum with low or high molecular weight on the rheological, physicochemical and structural properties of frozen dough
Yang Qin, Ning Chen, Han-Qing Chen
Food Chemistry (2025) Vol. 479, pp. 143808-143808
Closed Access
Yang Qin, Ning Chen, Han-Qing Chen
Food Chemistry (2025) Vol. 479, pp. 143808-143808
Closed Access
Effects of sea buckthorn residue protein hydrolysate on the quality of frozen pre-baked bread: water state and gluten structures
Yaxin Zhao, Tingting Li, Jiajia Zhao, et al.
Food Hydrocolloids (2025), pp. 111404-111404
Closed Access
Yaxin Zhao, Tingting Li, Jiajia Zhao, et al.
Food Hydrocolloids (2025), pp. 111404-111404
Closed Access
High strength, gas barrier and hydrophobic konjac glucomannan/glutenin films with semi-interpenetrating network for cherry tomato preservation
Pengpeng Deng, Zihao Wang, Yuewen Li, et al.
Food Hydrocolloids (2024), pp. 110861-110861
Open Access
Pengpeng Deng, Zihao Wang, Yuewen Li, et al.
Food Hydrocolloids (2024), pp. 110861-110861
Open Access
