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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:

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

Showing 12 citing articles:

Alleviative effects of Dendrobium officinale polysaccharide on the quality deterioration of frozen dough and corresponding bread
Su Jiang-Peng, Fang Jia-Qin, Chuang Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 140705-140705
Closed Access | Times Cited: 1
Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
Peiyao Li, Jinying Guo, Can Lu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110420-110420
Closed Access | Times Cited: 7
Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism
Wei‐Jen Tang, Xinyi Lin, Longfei Ye, et al.
Food Chemistry (2024) Vol. 465, pp. 142040-142040
Closed Access | Times Cited: 6
Comparisons of shear and extensional rheological properties of Tremella polysaccharide with commercial thickeners at different IDDSI levels for dysphagia management
Xulian Wang, Yong Chen, Menghan Dong, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110377-110377
Closed Access | Times Cited: 4
A Novel Konjac Powder with High Compressibility, High Water-Holding Capacity, and High Expansion Force
Qianru Li, Jiabin Qin, Hongshan Liang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 211-211
Open Access
Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread
Xue Yang, Jinying Guo, Mengli Niu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101608-101608
Open Access | Times Cited: 2
Effect of Pectin with Different Esterification Degree on the Freeze-Thaw Stability of Gluten Protein: Structures, Functional Properties, and Cryoprotective Mechanism
Wei‐Jen Tang, Xinyi Lin, Longfei Ye, et al.
(2024)
Closed Access | Times Cited: 1
Mitigating the Effects of Starch Derivatives on Cold Denaturation of Gluten Protein: Insights from Hydration Capacity and Conformation Behavior
Yang Li, Haocun Kong, Caiming Li, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 47, pp. 26451-26461
Closed Access | Times Cited: 1
Influence of Polysaccharides Isolated from Lycium Barbarum L. Leaves on the Hydration Dynamics of Wheat Dough
Majida Al‐Wraikat
(2024)
Closed Access
Mitigating Effect of Fucoidan on Quality Degradation of Frozen Dough and Final Steamed Bread: Compared with Sodium Alginate
Xue Yang, Jinying Guo, Mengli Niu, et al.
(2024)
Closed Access
Innovative use of wastewater-extracted Arabinoxylans: Elevating steamed bread texture and structure
Jiahao Wan, Yifan Wei, Yunhui Zhang, et al.
Food Chemistry (2024) Vol. 466, pp. 142120-142120
Closed Access
Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance
Diming Li, Youqing Shi, Zhihan Ouyang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3840-3840
Open Access
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