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:
Elucidation on the fermentation capacity improvement of frozen dough by sanxan
Mei Liu, Le Sun, Guolan Qin, et al.
LWT (2023) Vol. 184, pp. 114937-114937
Open Access | Times Cited: 9
Mei Liu, Le Sun, Guolan Qin, et al.
LWT (2023) Vol. 184, pp. 114937-114937
Open Access | Times Cited: 9
Showing 9 citing articles:
Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread
Fan Zhang, Jinying Guo, Peiyao Li, et al.
Food Chemistry (2024) Vol. 447, pp. 138932-138932
Closed Access | Times Cited: 22
Fan Zhang, Jinying Guo, Peiyao Li, et al.
Food Chemistry (2024) Vol. 447, pp. 138932-138932
Closed Access | Times Cited: 22
Effect of chitosan with different molecular weights on the freeze-thaw stability of gluten protein: Protein structures, functional characteristics, and cryo-protective mechanism
Wei‐Jen Tang, Longfei Ye, Tiao Han, et al.
Food Hydrocolloids (2024), pp. 110763-110763
Closed Access | Times Cited: 6
Wei‐Jen Tang, Longfei Ye, Tiao Han, et al.
Food Hydrocolloids (2024), pp. 110763-110763
Closed Access | Times Cited: 6
Enhancing freeze-thaw stability of frozen dough with deacetylated Konjac glucomannan: The role of degree of deacetylation
Jianwei Fan, Zhaojun Chen, Haoyuan Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110540-110540
Closed Access | Times Cited: 5
Jianwei Fan, Zhaojun Chen, Haoyuan Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110540-110540
Closed Access | Times Cited: 5
Effects of Tremella polysaccharide on frost resistance of frozen dough considering water state, physical property and gluten structure
Hanmiao Wang, Hongxiu Fan, Shanshan Zhang, et al.
LWT (2023) Vol. 190, pp. 115536-115536
Open Access | Times Cited: 12
Hanmiao Wang, Hongxiu Fan, Shanshan Zhang, et al.
LWT (2023) Vol. 190, pp. 115536-115536
Open Access | Times Cited: 12
Effect of sanxan on the composition, structure and properties of heat-denatured wheat gluten during freeze-thaw cycles
Ying Liang, Bing Zhang, R. P. Guo, et al.
Journal of Cereal Science (2025) Vol. 122, pp. 104126-104126
Closed Access
Ying Liang, Bing Zhang, R. P. Guo, et al.
Journal of Cereal Science (2025) Vol. 122, pp. 104126-104126
Closed Access
Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in‐depth review
Mohsin Rasheed, Xiangqi Fan, Hongyan Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Mohsin Rasheed, Xiangqi Fan, Hongyan Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Improvement of the freezing resistance characteristics of yeast in dough starter
Haifeng Li, Yulan Lv, Yingmiao Zhang, et al.
Food Chemistry (2024) Vol. 458, pp. 140258-140258
Closed Access | Times Cited: 1
Haifeng Li, Yulan Lv, Yingmiao Zhang, et al.
Food Chemistry (2024) Vol. 458, pp. 140258-140258
Closed Access | Times Cited: 1
Insights into the mechanisms underlying the quality deterioration of a novel frozen pasta product during freeze–thawed cycles
Shen‐Ying Zhang, Mengge Niu, Wenqian Dang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6360-6373
Open Access
Shen‐Ying Zhang, Mengge Niu, Wenqian Dang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6360-6373
Open Access
Effect of long‐chain inulin on the rheological properties, water state, gluten structure, and microstructure of frozen dough
Huainan Peng, Xin Wang, Keying Chen, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9117-9130
Open Access
Huainan Peng, Xin Wang, Keying Chen, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9117-9130
Open Access
