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:
A comparative study of molecular structure, rheology, and thermal characteristics of deacetylated konjac glucomannan-treated gluten during frozen storage
Bowen Cheng, Jinying Guo, Bodong Duan, et al.
Journal of Cereal Science (2024) Vol. 117, pp. 103914-103914
Closed Access | Times Cited: 6
Bowen Cheng, Jinying Guo, Bodong Duan, et al.
Journal of Cereal Science (2024) Vol. 117, pp. 103914-103914
Closed Access | Times Cited: 6
Showing 6 citing articles:
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
Yang Li, Haocun Kong, Caiming Li, et al.
Food Chemistry (2025) Vol. 476, pp. 143387-143387
Closed Access
Konjac glucomannan molecular weight: A critical factor in shaping the physicochemical and digestive properties of sweet potato starch matrices
Ting Li, Y. L. Zhang, Xiaowei Yu, et al.
International Journal of Biological Macromolecules (2025), pp. 140953-140953
Closed Access
Ting Li, Y. L. Zhang, Xiaowei Yu, et al.
International Journal of Biological Macromolecules (2025), pp. 140953-140953
Closed Access
Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread
Xue Yang, Jinying Guo, Mengli Niu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101608-101608
Open Access | Times Cited: 2
Xue Yang, Jinying Guo, Mengli Niu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101608-101608
Open Access | Times Cited: 2
Cryoprotective effect of wheat starch granular surface proteins on frozen HMW and LMW glutenins: Structure, property and functionality across length scales
Han Tao, Xiao-Han Fang, Meng-Jia Fang, et al.
Food Chemistry (2024) Vol. 464, pp. 141681-141681
Closed Access | Times Cited: 2
Han Tao, Xiao-Han Fang, Meng-Jia Fang, et al.
Food Chemistry (2024) Vol. 464, pp. 141681-141681
Closed Access | Times Cited: 2
Mitigating Effect of Fucoidan on Quality Degradation of Frozen Dough and Final Steamed Bread: Compared with Sodium Alginate
Xue Yang, Jinying Guo, Mengli Niu, et al.
(2024)
Closed Access
Xue Yang, Jinying Guo, Mengli Niu, et al.
(2024)
Closed Access
Cryoprotective Effect of Starch Granular Surface Proteins on Frozen Hmw and Lmw Glutenins: Structure, Property and Functionality Across Length Scales
Tao Han, Xiao-Han Fang, Meng-jia Fang, et al.
(2024)
Closed Access
Tao Han, Xiao-Han Fang, Meng-jia Fang, et al.
(2024)
Closed Access
