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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:

Starch other than gluten may make a dominant contribution to wheat dough mixing properties: A case study on two near-isogenic lines
Hongxia Li, Yanrong Ma, Yilin Pan, et al.
LWT (2021) Vol. 152, pp. 112413-112413
Closed Access | Times Cited: 16

Showing 16 citing articles:

Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review
Mengyuan Li, Li Li, Binghua Sun, et al.
International Journal of Biological Macromolecules (2023) Vol. 255, pp. 128199-128199
Closed Access | Times Cited: 31
Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems
Lei Guo, Heng Chen, Yizhi Zhang, et al.
Computational and Structural Biotechnology Journal (2023) Vol. 21, pp. 4172-4186
Open Access | Times Cited: 25
Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs
Qian Lin, Wei Liang, Huishan Shen, et al.
Food Chemistry (2024) Vol. 454, pp. 139712-139712
Closed Access | Times Cited: 9
Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten
Zixuan Yang, Dan Xu, Hongling Zhou, et al.
International Journal of Biological Macromolecules (2022) Vol. 212, pp. 517-526
Closed Access | Times Cited: 39
Moderate addition of B-type starch granules improves the rheological properties of wheat dough
Lei Guo, Qingru Wang, Heng Chen, et al.
Food Research International (2022) Vol. 160, pp. 111748-111748
Closed Access | Times Cited: 24
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
Impact of TaFtsZ2 overexpression and mutation on wheat starch granule characteristics and quality
Chao Li, Kaiyong Fu, Jialian Wei, et al.
Carbohydrate Polymers (2025) Vol. 353, pp. 123267-123267
Closed Access
Quinoa flour addition improves the rheological properties and resistant starch content of wheat dough: From the view of starch physicochemical properties and starch-protein interaction
Yanrong Ma, Lei Guo, Yifei Chen, et al.
LWT (2025), pp. 117804-117804
Open Access
Moderate regulation of wheat B-starch ratio: Improvement of molecular structure, spatial conformation, aggregation behavior of reconstituted fermented doughs and its processing suitability
Wei Liang, Huishan Shen, Qian Lin, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133256-133256
Closed Access | Times Cited: 3
Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure
Liwei Yu, Yanrong Ma, Yiyue Zhao, et al.
Food Chemistry (2021) Vol. 371, pp. 131390-131390
Closed Access | Times Cited: 15
Influence of wheat starch on rheological, structural and physico‐chemical properties gluten–starch dough during mixing
Mingfei Li, Chong Liu, Jing Hong, et al.
International Journal of Food Science & Technology (2021) Vol. 57, Iss. 4, pp. 2069-2079
Closed Access | Times Cited: 10
Gluten-starch microstructure analysis revealed the improvement mechanism of Triticeae on broomcorn millet (Panicum miliaceum L.)
Mengru Han, Honglu Wang, Miaomiao Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 130222-130222
Closed Access | Times Cited: 1
Effect of High Nighttime Temperatures on Growth, Yield, and Quality of Two Wheat Cultivars During the Whole Growth Period
Danping Li, Yanjun Xiao, Lei Guo, et al.
Plants (2024) Vol. 13, Iss. 21, pp. 3071-3071
Open Access | Times Cited: 1
Nutritional, Antioxidant and Structural Properties of Rusk Developed From Wheat–Bambara Groundnut (Vigna subterranean) Flour
Shonisani Eugenia Ramashia, Rilwele Calmon Sikhipha, Gbeminiyi Olamiti, et al.
Legume Science (2024) Vol. 6, Iss. 4
Open Access | Times Cited: 1
Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets (Acheta domesticus) Flour Using Hydrocolloids by an I-Optimal Design
Habiba Khatun, Siebe Lievens, Ruben Smets, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3467-3467
Open Access | Times Cited: 3
Disomic 1M (1B) Triticum aestivum–Aegilops comosa Substitution Line with Favorable Protein Properties
Yuanyuan Zuo, Fanli Jing, Lile Ma, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 19, pp. 7258-7267
Closed Access
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