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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:

Evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added during freeze-thawed cycles
Jie Li, Le Sun, Bolun Li, et al.
Journal of Cereal Science (2022) Vol. 108, pp. 103564-103564
Open Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Deterioration mechanisms and quality improvement methods in frozen dough: An updated review
Honghong Zhang, Haoran Fan, Xueming Xu, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104251-104251
Closed Access | Times Cited: 24
Enhancing frozen dough quality: Investigating the impact of soy hull polysaccharide (SHP) on rheological properties and microstructure
Xueying Huang, Shengnan Wang, Minghao Zhang, et al.
Food Chemistry (2024) Vol. 454, pp. 139853-139853
Closed Access | Times Cited: 10
Alleviative effects of Dendrobium officinale polysaccharide on the quality deterioration of frozen dough and corresponding bread
Su Jiang-Peng, Fang Jia-Qin, Chuang Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 140705-140705
Closed Access | Times Cited: 1
Effects of frozen storage on the quality characteristics of frozen whole buckwheat extruded noodles
Ruhui Xia, Meixia Fu, Zhenjiong Wang, et al.
Food Chemistry (2023) Vol. 429, pp. 136856-136856
Closed Access | Times Cited: 18
Classification, gelation mechanism and applications of polysaccharide-based hydrocolloids in pasta products: A review
Jie Li, Mei Liu, Guolan Qin, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125956-125956
Open Access | Times Cited: 18
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
Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten
Wei Qi, Ge Zhang, Jun Mei, et al.
International Journal of Biological Macromolecules (2023) Vol. 240, pp. 124424-124424
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
Effect of contact thermal resistance and skeleton thermodynamic properties on solid-liquid phase change heat transfer in porous media: A simulation study
Qingyu Yang, Hui Yao, Yingying Yang, et al.
Energy (2024) Vol. 300, pp. 131532-131532
Closed Access | Times Cited: 5
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
Effects of Tremella polysaccharide on frost resistance of frozen dough considering water state, physical property and gluten structure
Hanmiao Wang, Hongxiu Fan, Shanshan Zhang, et al.
LWT (2023) Vol. 190, pp. 115536-115536
Open Access | Times Cited: 12
Effects of deacetylated konjac glucomannan on the quality characteristics, staling and digestion of Chinese steamed bread
Jianwei Fan, Xiaoli Qin, Zhilong Zeng, et al.
Journal of Cereal Science (2024) Vol. 117, pp. 103910-103910
Closed Access | Times Cited: 4
Physicochemical and microstructural properties of frozen cooked noodles during frozen storage affected by enzymatically interesterified soybean oil-based plastic fat
Liuyu Hou, Beibei Zhao, Chuanjing Wu, et al.
Food Research International (2025), pp. 115842-115842
Closed Access
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
Improving the physicochemical properties of microbial transglutaminase-induced fish gelatin gels by incorporating sanxan as a novel way
Kangning Wang, Yiyang Jia, Xin Meng, et al.
Food Hydrocolloids (2025), pp. 111370-111370
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
Effects of Sanxan Gum on the Physical and Structural Properties of Hemp Protein Plant-Based Cheese
Lina Zhang, Xinyu Wang, Xiaoxi Qi, et al.
LWT (2025), pp. 117847-117847
Open Access
Elucidation on the fermentation capacity improvement of frozen dough by sanxan
Mei Liu, Le Sun, Guolan Qin, et al.
LWT (2023) Vol. 184, pp. 114937-114937
Open Access | Times Cited: 9
Investigation of the cryoprotective mechanisms of silver carp muscle hydrolysate for frozen dough exposed to multiple freeze-thaw cycles
Meili Cui, Faxiang Wang, Xianghong Li, et al.
LWT (2023) Vol. 187, pp. 115321-115321
Open Access | Times Cited: 9
Effect of carboxymethyl chitosan on the storage stability of rice dough during frozen storage
Wei Qi, Ge Zhang, Jingxin Ye, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 131913-131913
Closed Access | Times Cited: 3
Effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers during freeze-thawed cycles
Lulu Yin, Xinyue Wu, Guolan Qin, et al.
Food Research International (2024) Vol. 195, pp. 114957-114957
Closed Access | Times Cited: 3
Revealing the influence mechanism of pre-fermentation degree and storage temperature fluctuations on frozen steamed bread dough quality
Zhaojing Jiang, Xiao‐Na Guo, Ke‐Xue Zhu
Food Chemistry (2024) Vol. 464, pp. 141915-141915
Closed Access | Times Cited: 2
Evolution mechanism of freezing in porous media at the pore scale: Numerical and experimental study
Qingyu Yang, Yingying Yang, Kai Zhang, et al.
International Communications in Heat and Mass Transfer (2023) Vol. 148, pp. 107032-107032
Closed Access | Times Cited: 4
Alleviative effects of carboxymethyl chitosan on the quality deterioration of frozen rice dough during freeze thaw cycles
Wei Qi, Ge Zhang, Jing Xie
Food Hydrocolloids (2023) Vol. 149, pp. 109599-109599
Closed Access | Times Cited: 4
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