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:
Understanding the influence of curdlan on the quality of frozen cooked noodles during the cooking process
Hao Liu, Ying Liang, Peixue Guo, et al.
LWT (2022) Vol. 161, pp. 113382-113382
Open Access | Times Cited: 22
Hao Liu, Ying Liang, Peixue Guo, et al.
LWT (2022) Vol. 161, pp. 113382-113382
Open Access | Times Cited: 22
Showing 22 citing articles:
Effect of curdlan on improving dough rheological properties and performance of corresponding steamed bread
Beibei Zhao, Chuanjing Wu, Shi‐Jian Fu, et al.
LWT (2024) Vol. 196, pp. 115877-115877
Open Access | Times Cited: 9
Beibei Zhao, Chuanjing Wu, Shi‐Jian Fu, et al.
LWT (2024) Vol. 196, pp. 115877-115877
Open Access | Times Cited: 9
Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment
Jiwei Kuang, Qi Yang, Junrong Huang, et al.
Journal of Cereal Science (2022) Vol. 107, pp. 103528-103528
Closed Access | Times Cited: 31
Jiwei Kuang, Qi Yang, Junrong Huang, et al.
Journal of Cereal Science (2022) Vol. 107, pp. 103528-103528
Closed Access | Times Cited: 31
Precooking treatments affect the sensory and tensile properties of autoclaved recooked noodles via moisture distribution and protein structure
Xin Guo, Fengying Gu, Yang Li, et al.
Food Chemistry (2023) Vol. 421, pp. 136218-136218
Closed Access | Times Cited: 22
Xin Guo, Fengying Gu, Yang Li, et al.
Food Chemistry (2023) Vol. 421, pp. 136218-136218
Closed Access | Times Cited: 22
Modulating the textural and structural characteristics of curdlan-potato protein gel with different concentrations
Wenxiu Teng, Zuoqian Yang, Nan Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109638-109638
Closed Access | Times Cited: 17
Wenxiu Teng, Zuoqian Yang, Nan Wang, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109638-109638
Closed Access | Times Cited: 17
Effects of Lycium barbarum on gluten structure, in vitro starch digestibility, and compound noodle quality
Fei Hu, Jin-Yu Li, Peng-Ren Zou, et al.
Food Bioscience (2023) Vol. 54, pp. 102915-102915
Closed Access | Times Cited: 14
Fei Hu, Jin-Yu Li, Peng-Ren Zou, et al.
Food Bioscience (2023) Vol. 54, pp. 102915-102915
Closed Access | Times Cited: 14
Effect of curdlan on the physicochemical properties and microscopic morphology of spiced beef during cooking and freezing
Yuanzheng Li, Huan Zhang, Dongxu Du, et al.
Meat Science (2025) Vol. 224, pp. 109781-109781
Closed Access
Yuanzheng Li, Huan Zhang, Dongxu Du, et al.
Meat Science (2025) Vol. 224, pp. 109781-109781
Closed Access
Machine learning-enabled hyperspectral approaches for structural characterization of precooked noodles during refrigerated storage
Hyukjin J. Kwon, Jeong‐In Hwang, Younsung Cho, et al.
Food Chemistry (2024) Vol. 450, pp. 139371-139371
Closed Access | Times Cited: 2
Hyukjin J. Kwon, Jeong‐In Hwang, Younsung Cho, et al.
Food Chemistry (2024) Vol. 450, pp. 139371-139371
Closed Access | Times Cited: 2
Steaming treatments affect the quality of instant dough sheets through moisture migration and the structural properties of starch and protein
Yuwen Wang, Jie Chen, Fei Xu, et al.
LWT (2024) Vol. 205, pp. 116492-116492
Open Access | Times Cited: 2
Yuwen Wang, Jie Chen, Fei Xu, et al.
LWT (2024) Vol. 205, pp. 116492-116492
Open Access | Times Cited: 2
Effect of NaCl on heat-denatured wheat gluten in freeze-thaw cycles: physicochemical properties and molecular structure
Ying Liang, Zhihui Cao, Yangyi Jie, et al.
LWT (2024) Vol. 207, pp. 116669-116669
Open Access | Times Cited: 2
Ying Liang, Zhihui Cao, Yangyi Jie, et al.
LWT (2024) Vol. 207, pp. 116669-116669
Open Access | Times Cited: 2
Effects of the addition of cassava starch and the size of water clusters on physicochemical and cooking properties of rice noodles
Qingling Zhang, Mingyu Chen, Wanhe Li, et al.
Food Chemistry (2024) Vol. 470, pp. 142665-142665
Closed Access | Times Cited: 2
Qingling Zhang, Mingyu Chen, Wanhe Li, et al.
Food Chemistry (2024) Vol. 470, pp. 142665-142665
Closed Access | Times Cited: 2
Effects of Freeze–Thaw Cycles on the Quality of a Novel Mixed Grain Composite Dough and Its Product (Potato-Oat Yu): Hybridization of Potatoes and Oats
X. L. Zhang, Guangyue Ren, Wenchao Liu, et al.
ACS Omega (2024) Vol. 9, Iss. 16, pp. 18449-18457
Open Access | Times Cited: 1
X. L. Zhang, Guangyue Ren, Wenchao Liu, et al.
ACS Omega (2024) Vol. 9, Iss. 16, pp. 18449-18457
Open Access | Times Cited: 1
Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism
Xinyu Wei, Guangyue Ren, Xu Duan, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4892-4906
Closed Access | Times Cited: 1
Xinyu Wei, Guangyue Ren, Xu Duan, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4892-4906
Closed Access | Times Cited: 1
Effect of oxidized starch on the storage stability of frozen raw noodles: Water distribution, protein structure, and quality attributes
Lili Hou, Ziyang Jia, Kaifeng Zhao, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4148-4161
Closed Access | Times Cited: 1
Lili Hou, Ziyang Jia, Kaifeng Zhao, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4148-4161
Closed Access | Times Cited: 1
Effects of curdlan on the quality of frozen steamed bread: quality changes, water state and starch crystallinity
Liuyu Hou, Beibei Zhao, Shi‐Jian Fu, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6611-6618
Closed Access | Times Cited: 1
Liuyu Hou, Beibei Zhao, Shi‐Jian Fu, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6611-6618
Closed Access | Times Cited: 1
Influence of egg yolk-curdlan thermal-driven edible coating on the quality and retrogradation behavior of fried rice
Yanzhen Long, Min Zhang, Chaohui Yang
Food Bioscience (2024) Vol. 61, pp. 104934-104934
Closed Access | Times Cited: 1
Yanzhen Long, Min Zhang, Chaohui Yang
Food Bioscience (2024) Vol. 61, pp. 104934-104934
Closed Access | Times Cited: 1
Effect of sanxan gel on the quality of salt‐free noodles during cooking
Ying Liang, Hao Liu, Kaifang Li, et al.
Journal of Food Science (2023) Vol. 88, Iss. 5, pp. 1790-1799
Closed Access | Times Cited: 2
Ying Liang, Hao Liu, Kaifang Li, et al.
Journal of Food Science (2023) Vol. 88, Iss. 5, pp. 1790-1799
Closed Access | Times Cited: 2
Effect of Oleic Acid-Rich Rapeseed Oil Addition on the Physicochemical, Rheological and Structural Characteristics of Wheat Dough
Huijing Chen, Kewei Chen, Zhirong Wang, et al.
(2024)
Closed Access
Huijing Chen, Kewei Chen, Zhirong Wang, et al.
(2024)
Closed Access
Noodles made from blends of rice flour and pineapple stem starch: physical properties, cooking qualities, in vitro starch digestibility and sensory properties
Jukkrapong Pinyo, Rungtiwa Wongsagonsup, Natt Boonsanong, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 5105-5117
Closed Access
Jukkrapong Pinyo, Rungtiwa Wongsagonsup, Natt Boonsanong, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 5105-5117
Closed Access
Improvement in quality of frozen sweet potato starch vermicelli during freeze-thaw cycles by curdlan addition and its mechanism
Xinyi Li, Sha Liu, Liya Niu, et al.
LWT (2024), pp. 117161-117161
Open Access
Xinyi Li, Sha Liu, Liya Niu, et al.
LWT (2024), pp. 117161-117161
Open Access
On the Investigation of Composite Cooling/Heating Set Gel Systems Based on Rice Starch and Curdlan
Jing Wang, Qianhui Ma, Pingxiong Cai, et al.
(2023)
Open Access | Times Cited: 1
Jing Wang, Qianhui Ma, Pingxiong Cai, et al.
(2023)
Open Access | Times Cited: 1
Study on the Quality Variation and Mechanism of Frozen Oatmeal Cooked Noodles During Freeze-Thaw Cycle
Xianhui Chang, Hairong Liu, Kun Zhuang, et al.
(2023)
Closed Access
Xianhui Chang, Hairong Liu, Kun Zhuang, et al.
(2023)
Closed Access
Effects of freeze-thaw cycles on the quality of a novel mixed grain composite dough and its product (Potato-oat yu): hybridisation of potatoes and oats
Xi Zhang, Guangyue Ren, Wenchao Liu, et al.
Research Square (Research Square) (2023)
Open Access
Xi Zhang, Guangyue Ren, Wenchao Liu, et al.
Research Square (Research Square) (2023)
Open Access
