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 protein-polysaccharide extracted from Auricularia auricula-judae mushroom on the quality characteristics of Chinese wheat noodles
Hua Li, Yunpeng Hao, Ya Dai, et al.
LWT (2023) Vol. 182, pp. 114783-114783
Open Access | Times Cited: 14
Hua Li, Yunpeng Hao, Ya Dai, et al.
LWT (2023) Vol. 182, pp. 114783-114783
Open Access | Times Cited: 14
Showing 14 citing articles:
A comprehensive review of the application of ultrasonication in the production and processing of edible mushrooms: Drying, extraction of bioactive compounds, and post-harvest preservation
Mianli Sun, Yongliang Zhuang, Ying Gu, et al.
Ultrasonics Sonochemistry (2024) Vol. 102, pp. 106763-106763
Open Access | Times Cited: 24
Mianli Sun, Yongliang Zhuang, Ying Gu, et al.
Ultrasonics Sonochemistry (2024) Vol. 102, pp. 106763-106763
Open Access | Times Cited: 24
Physicochemical properties of wheat granular flour and quality characteristics of the corresponding fresh noodles as affected by particle size
Jianli Wang, Tingjing Zhang, Erqi Guan, et al.
LWT (2024) Vol. 204, pp. 116439-116439
Open Access | Times Cited: 4
Jianli Wang, Tingjing Zhang, Erqi Guan, et al.
LWT (2024) Vol. 204, pp. 116439-116439
Open Access | Times Cited: 4
The Quality and Starch Digestibility of Multi-Grain Noodles Are Regulated by the Additive Amount of Dendrobium Officinale
Xinyu Zhang, Pai Peng, Qianying Ma, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 413-413
Open Access
Xinyu Zhang, Pai Peng, Qianying Ma, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 413-413
Open Access
Evaluation of the Gelation Characteristics and Printability of Edible Filamentous Fungi Flours and Protein Extracts
Lauren E. Doyle, Suvro Talukdar, Youling L. Xiong, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 923-923
Open Access
Lauren E. Doyle, Suvro Talukdar, Youling L. Xiong, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 923-923
Open Access
Impact of Monascus purpureus nano-biomass pigment-rich powder on noodle quality
Eman A. M. Mahmoud, Y. F. M. Kishk, Ibrahim Khalifa, et al.
Journal of Food Measurement & Characterization (2025)
Open Access
Eman A. M. Mahmoud, Y. F. M. Kishk, Ibrahim Khalifa, et al.
Journal of Food Measurement & Characterization (2025)
Open Access
Effect of Flammulina velutipes polysaccharidees on the quality and digestibility of fresh wet rice noodles: A study perspective from physicochemical and postprandial glucose homeostasis in vivo
Tingting Bu, Xiao Kong, Yuting Ren, et al.
Food Chemistry (2025) Vol. 484, pp. 144335-144335
Closed Access
Tingting Bu, Xiao Kong, Yuting Ren, et al.
Food Chemistry (2025) Vol. 484, pp. 144335-144335
Closed Access
Effect of Polygonatum cyrtonema Hua polysaccharides on gluten structure, in vitro digestion and shelf-life of fresh wet noodle
Siqing Xiong, Pengcheng Tao, Yuanguo Yu, et al.
International Journal of Biological Macromolecules (2024), pp. 135475-135475
Closed Access | Times Cited: 3
Siqing Xiong, Pengcheng Tao, Yuanguo Yu, et al.
International Journal of Biological Macromolecules (2024), pp. 135475-135475
Closed Access | Times Cited: 3
Insights into the quality and structure of dried wheat noodles as affected by monascus pigments
Guanghui Li, Yong‐Hui Wang, Yangyang Zhang, et al.
Journal of Cereal Science (2024) Vol. 116, pp. 103869-103869
Closed Access | Times Cited: 2
Guanghui Li, Yong‐Hui Wang, Yangyang Zhang, et al.
Journal of Cereal Science (2024) Vol. 116, pp. 103869-103869
Closed Access | Times Cited: 2
Effect of Tea Polyphenols on the formation of Advanced Glycation End Products (AGEs), Functional and Structural Properties of Modified Protein in Maillard Reaction
Hua Li, Zhenzhen Chen, Y. Qian, et al.
LWT (2024), pp. 116847-116847
Open Access | Times Cited: 2
Hua Li, Zhenzhen Chen, Y. Qian, et al.
LWT (2024), pp. 116847-116847
Open Access | Times Cited: 2
Effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles
Man Luo, Heng Zhang, Zhengxuan Wang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9615-9625
Closed Access | Times Cited: 1
Man Luo, Heng Zhang, Zhengxuan Wang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9615-9625
Closed Access | Times Cited: 1
Formulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index
Subhra De, Prince Chawla, Anarase Dattatray, et al.
Food Chemistry X (2024) Vol. 24, pp. 101900-101900
Open Access | Times Cited: 1
Subhra De, Prince Chawla, Anarase Dattatray, et al.
Food Chemistry X (2024) Vol. 24, pp. 101900-101900
Open Access | Times Cited: 1
Glucono-δ-lactone induced Auricularia auricula polysaccharide-casein composite gels for curcumin loading and delivery
Zehui Li, Guolong Ge, Jiaojiao Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136777-136777
Closed Access
Zehui Li, Guolong Ge, Jiaojiao Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136777-136777
Closed Access
Processing properties of wheat dough mediated by proteoglycan extracted from the liquid fermented Ganoderma Lucidum
Zhuojia Xu, Dan Xu, Yamei Jin, et al.
Food Bioscience (2024), pp. 105602-105602
Closed Access
Zhuojia Xu, Dan Xu, Yamei Jin, et al.
Food Bioscience (2024), pp. 105602-105602
Closed Access
Mechanisms of starchy foods glycemic index reduction under different means and their impacts on food sensory qualities: A review
Yujie Zhang, Xingyu Mei, Wenqing Li, et al.
Food Chemistry (2024) Vol. 467, pp. 142351-142351
Closed Access
Yujie Zhang, Xingyu Mei, Wenqing Li, et al.
Food Chemistry (2024) Vol. 467, pp. 142351-142351
Closed Access
