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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:

Effects of egg white on physicochemical and functional characteristics of steamed cold noodles (a wheat starch gel food)
Jie Bai, Mengxue Dong, Jiayu Li, et al.
LWT (2022) Vol. 169, pp. 114057-114057
Open Access | Times Cited: 24

Showing 24 citing articles:

Extensive inhibition of starch digestion by exogenous proteins and inhibition mechanisms: A comprehensive review
Shuhan Zhang, Song Zhu, Md Nazmus Saqib, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104303-104303
Closed Access | Times Cited: 30
Multi-scale structural changes and mechanistic analysis of wheat starch gels with common proteins in short-term retrogradation at low temperature
Jie Bai, Leshan Zhang, Xin Jia, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109160-109160
Closed Access | Times Cited: 28
Physicochemical properties, structural properties and gels 3D printing properties of wheat starch
Songye Shi, Jiping Wen, Haoran Geng, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129885-129885
Closed Access | Times Cited: 12
Characterization and mechanism of thermally induced tea polyphenols and egg white proteins gel system and its 3D printing
Lili Liu, Tianyi Xie, Weiwei Cheng, et al.
LWT (2024) Vol. 205, pp. 116488-116488
Open Access | Times Cited: 10
Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials
Xin Wang, Liyuan Rong, Mingyue Shen, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2287-2287
Open Access | Times Cited: 21
Fabrication and characterization of novel prolamin nanoparticle-filled starch gels incorporating resveratrol
Lin Zhang, Luzhen Chen, Shiyi Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131764-131764
Closed Access | Times Cited: 7
Factors and modification techniques enhancing starch gel structure and their applications in foods:A review
Yongqiang Gong, Shuzhi Xiao, Zihan Yao, et al.
Food Chemistry X (2024) Vol. 24, pp. 102045-102045
Open Access | Times Cited: 7
Effect of egg white protein on the protein structure of highland barley noodles during processing
Xiangli Ding, Zhen‐Yang Quan, Wen-Ping Chang, et al.
Food Chemistry (2023) Vol. 433, pp. 137320-137320
Closed Access | Times Cited: 14
Study on the gelling properties of egg white/surfactant system by different heating intensities
Jiwei Jiang, Xiaoxue Yang, Huiyong Wang, et al.
Poultry Science (2024) Vol. 103, Iss. 8, pp. 103876-103876
Open Access | Times Cited: 5
Role of egg white protein particles' structure and interface profiles in tailoring high-internal-phase Pickering emulsions with desired applicability
Hui Zhang, Ting Zhang, Shanglin Li, et al.
Journal of Food Engineering (2024) Vol. 382, pp. 112222-112222
Closed Access | Times Cited: 4
Low digestibility characteristics of white kidney bean protein hydrolysate-corn starch complex: Structural and functional transformations induced by heat-moisture treatment
Xiuli Wu, Xuexu Wu, Xiaojia Zhang, et al.
International Journal of Biological Macromolecules (2025) Vol. 304, pp. 141051-141051
Closed Access
Insights into the effects of frozen storage on the rheology, texture and in vitro digestibility of frozen Liangpi (starch gel food)
Shuaishuai Zheng, Bobo Zhang, Zhilu Ai, et al.
Food Research International (2024) Vol. 196, pp. 114904-114904
Closed Access | Times Cited: 3
Effect of egg white on the structure and properties of starch in wheat noodles
Jinyi Xu, Shangyuan Sang, Jinye Zhang, et al.
Journal of Cereal Science (2025) Vol. 123, pp. 104182-104182
Closed Access
Influence of Hydrocolloids on the Cooking Quality and Techno‐Functional Properties of Unripe Banana Flour Pasta
Siphosethu Richard Dibakoane, Victor Mlambo, Belinda Meiring, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Increasing the pasteurization temperature of liquid egg white by phosphorylation modification: Exploring the mechanism and application
Mengxue Dong, Yusha Sun, Lu Cui, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133833-133833
Closed Access | Times Cited: 3
Effects of degree of milling on nutritional quality, functional characteristics and volatile compounds of brown rice tea
Lei Zhou, Yong Sui, Zhenzhou Zhu, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 6
Development and scale-up of gluten-free sorghum-based bakery goods for K-state Dining Services
Aidan C. Cairns, Sophia Brazington, Emmalee Gragg, et al.
Journal of Agriculture and Food Research (2023) Vol. 14, pp. 100840-100840
Open Access | Times Cited: 3
High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties
Jia-Sheng Wang, HE Jin-xuan, Chong Liu, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 10, pp. 5319-5331
Open Access | Times Cited: 2
Effect of Substituting Wheat Flour With Protein‐Rich Sources on Quality of Instant Noodles
M. Rahimi, Amir Hossein Elhamirad, Masoud Shafafi Zenoozian, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access
Heterogeneous amylopectin delays short-term retrogradation via fabricating a binary gel network within steamed cold noodles
Zhijie Zhu, Xinxin Ma, Caihong Wang, et al.
Food Research International (2024) Vol. 200, pp. 115468-115468
Closed Access
New Findings on the Effect of Egg White Protein on the Quality Characteristics of Gorraassa Flatbread
Adil M. Abker, Xueqiang Liu, Muhammad Moeid Khan, et al.
ACS Food Science & Technology (2024)
Closed Access
Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior
Ruoning Li, Li Wang, Dianzhi Hou, et al.
Cereal Chemistry (2023) Vol. 101, Iss. 1, pp. 120-130
Closed Access | Times Cited: 1
Effect of proteins and gums on rheology of rice flour, quality characteristics and estimated glycaemic index of low amylose rice gluten‐free penne
Wichien Sriwichai, Sriwiang Rittisak, Wanticha Savedboworn, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7372-7380
Closed Access
Synergistic effects of sugar beet pectin and laccase on gel properties of egg white
Minquan Xia, Haobo Jin, Wanyi Dong, et al.
Food Science of Animal Products (2023) Vol. 1, Iss. 1, pp. 9240003-9240003
Open Access
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