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OpenAlex Citation Counts

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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:

Insoluble dietary fibre from okara (soybean residue) modified by yeast Kluyveromyces marxianus
Xiujuan Wang, Yuanyuan Zhang, Yunbo Li, et al.
LWT (2020) Vol. 134, pp. 110252-110252
Closed Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Effect and mechanism of insoluble dietary fiber on postprandial blood sugar regulation
Gaopeng Zhang, Dan Wang, Yangyue Ding, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104354-104354
Closed Access | Times Cited: 20
Effect of structural characteristics on the physicochemical properties and functional activities of dietary fiber: A review of structure-activity relationship
Xiaoning Li, Liping Wang, Bin Tan, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132214-132214
Closed Access | Times Cited: 19
Advancements in modifying insoluble dietary fiber: Exploring the microstructure, physicochemical properties, biological activity, and applications in food industry—A review
Tong Liu, Hongyu Lei, Xinyu Zhen, et al.
Food Chemistry (2024) Vol. 458, pp. 140154-140154
Closed Access | Times Cited: 18
Effects of ultrasonic treatment and homogenization on physicochemical properties of okara dietary fibers for 3D printing cookies
Yaowen Liu, Shengkui Yi, Tingting Ye, et al.
Ultrasonics Sonochemistry (2021) Vol. 77, pp. 105693-105693
Open Access | Times Cited: 70
Physicochemical structure and functional properties of soluble dietary fibers obtained by different modification methods from Mesona chinensis Benth. residue
Chaoran Yang, Jingyu Si, Yi Chen, et al.
Food Research International (2022) Vol. 157, pp. 111489-111489
Closed Access | Times Cited: 50
Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability
Bifen Chen, Xiujie Zhao, Yongjian Cai, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108413-108413
Closed Access | Times Cited: 47
Valorization and food applications of okara (soybean residue): A concurrent review
Aasma Asghar, Muhammad Afzaal, Farhan Saeed, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 7, pp. 3631-3640
Open Access | Times Cited: 33
Effect of insoluble dietary fiber on printing properties and molecular interactions of 3D-printed soy protein isolate-wheat gluten plant-based meats
Zhi Cheng, Yue Qiu, Mengyao Bian, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128803-128803
Closed Access | Times Cited: 33
Effects of cavitation-jet technology combined with enzyme treatment on the structure properties and functional properties of OKARA insoluble dietary fiber
Yu Tian, Tong Wu, Yanan Sheng, et al.
Food Chemistry (2023) Vol. 423, pp. 136286-136286
Closed Access | Times Cited: 28
A novel set-type yogurt with improved rheological and sensory properties by the sole addition of insoluble soybean fiber
Bifen Chen, Yongjian Cai, Xiujie Zhao, et al.
Food Bioscience (2024) Vol. 58, pp. 103739-103739
Closed Access | Times Cited: 12
Screen of high efficiency cellulose degrading strains and effects on tea residues dietary fiber modification: Structural properties and adsorption capacities
Jingyu Si, Chaoran Yang, Wenjie Ma, et al.
International Journal of Biological Macromolecules (2022) Vol. 220, pp. 337-347
Closed Access | Times Cited: 35
Optimization of fermentation for γ-aminobutyric acid (GABA) production by yeast Kluyveromyces marxianus C21 in okara (soybean residue)
Lei Zhang, Yue Yang, Xiujuan Wang, et al.
Bioprocess and Biosystems Engineering (2022) Vol. 45, Iss. 7, pp. 1111-1123
Closed Access | Times Cited: 30
Comparative analysis of dietary fibers from grapefruit peel prepared by ultrafine grinding: Structural properties, adsorption capacities, in vitro prebiotic activities
Xiaoting Qin, Xuewen Dong, Jie Tang, et al.
Food Bioscience (2023) Vol. 56, pp. 103163-103163
Closed Access | Times Cited: 18
Optimization of Mixed Fermentation Conditions of Dietary Fiber from Soybean Residue and the Effect on Structure, Properties and Potential Biological Activity of Dietary Fiber from Soybean Residue
Xifei Xu, Xuejing Zhang, Mubai Sun, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1322-1322
Open Access | Times Cited: 17
Characterization of physicochemical and functional properties of soluble dietary fiber from separate and co-fermented okara by lactic acid bacteria and Kluyveromyces marxianus C21
Xiujuan Wang, Hanyu Xue, Yunbo Li, et al.
LWT (2024) Vol. 205, pp. 116476-116476
Open Access | Times Cited: 8
Recent advance in the valorization of soy-based by-products: Extraction, modification, interaction and applications in the food industry
Lihua Huang, Yongjian Cai, Fang Fang, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110407-110407
Closed Access | Times Cited: 7
Effects of Ball Milling Combined With Cellulase Treatment on Physicochemical Properties and in vitro Hypoglycemic Ability of Sea Buckthorn Seed Meal Insoluble Dietary Fiber
Yulian Zhu, Xiaolong Ji, Michael Yuen, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 25
Identification of Cellulose-Degrading Bacteria and Assessment of Their Potential Value for the Production of Bioethanol from Coconut Oil Cake Waste
Zihuan Fu, Longbin Zhong, Yan Tian, et al.
Microorganisms (2024) Vol. 12, Iss. 2, pp. 240-240
Open Access | Times Cited: 6
Effects of electron beam irradiation treatment on the structural and functional properties of okara insoluble dietary fiber
Xumei Feng, Hua Chen, Yaru Liang, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 1, pp. 195-204
Closed Access | Times Cited: 22
Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough
Bogdan Păcularu‐Burada, Mihaela Turturică, João Miguel Rocha, et al.
Applied Sciences (2021) Vol. 11, Iss. 11, pp. 5306-5306
Open Access | Times Cited: 25
Structural and physicochemical properties and changes in vitro digestion and fermentation of soluble dietary fiber from tea residues modified by fermentation
Ting Xia, Yaning Nie, Yang Chen, et al.
Food Chemistry (2025) Vol. 473, pp. 142926-142926
Closed Access
Construction and physicochemical properties of HPIDF-based microcapsules and simulated digestive properties in vitro
Ying Zhang, Yinqi Wang, Huize Liu, et al.
Food Hydrocolloids (2025), pp. 111166-111166
Closed Access
Biofermentation of Wheat Bran by Monascus anka and Production of High Value-Added Dietary Fiber
Xuefeng Wu, Siqi He, Hongyi Xu, et al.
Fermentation (2025) Vol. 11, Iss. 3, pp. 157-157
Open Access
Co-fermentation of Okara with Kluyveromyces Marxianus and Lactobacillus Plantarum and its Application in Chinese Steamed Bread
Yang Yang, Xiaojuan Tang, Hong Li, et al.
LWT (2025), pp. 117794-117794
Open Access
Effects of Alkaline Hydrogen Peroxide and Cellulase Modifications on the Physicochemical and Functional Properties of Forsythia suspensa Dietary Fiber
Kejing Yan, Jiale Liu, Wensheng Yan, et al.
Molecules (2023) Vol. 28, Iss. 20, pp. 7164-7164
Open Access | Times Cited: 9
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