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:
Tailormade Wheat Arabinoxylan Reveals the Role of Substitution in Regulating Gelatinization and Retrogradation Behavior of Wheat Starch
Pei Wang, Dandan Li, Cuidan Hou, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 5, pp. 1659-1669
Closed Access | Times Cited: 11
Pei Wang, Dandan Li, Cuidan Hou, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 5, pp. 1659-1669
Closed Access | Times Cited: 11
Showing 11 citing articles:
Effect of extrusion with hydrocolloid-starch molecular interactions on retrogradation and in vitro digestibility of chestnut starch and processing properties of chestnut flour
Junchao Zhu, Bo Zheng, Chenlu Rao, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108633-108633
Closed Access | Times Cited: 26
Junchao Zhu, Bo Zheng, Chenlu Rao, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108633-108633
Closed Access | Times Cited: 26
Effect of liquid fermented Chinese edible Ganoderma Lucidum fungus on wheat bread: A quality improver and staling inhibitor
Zhuojia Xu, Yue Ma, Tingting Hong, et al.
Food Control (2023) Vol. 155, pp. 110060-110060
Closed Access | Times Cited: 16
Zhuojia Xu, Yue Ma, Tingting Hong, et al.
Food Control (2023) Vol. 155, pp. 110060-110060
Closed Access | Times Cited: 16
Insight into interfacial adsorption behavior of high-density lipoprotein hydrolysates regulated by carboxymethyl dextrin and in vitro digestibility of curcumin loaded high internal phase emulsions
Zhang Bao, Wenjie Liu, Ting‐Shi He, et al.
Food Chemistry (2022) Vol. 400, pp. 134006-134006
Closed Access | Times Cited: 20
Zhang Bao, Wenjie Liu, Ting‐Shi He, et al.
Food Chemistry (2022) Vol. 400, pp. 134006-134006
Closed Access | Times Cited: 20
Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability
Wen Li, Rui Xu, Shaoshuang Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133223-133223
Closed Access | Times Cited: 4
Wen Li, Rui Xu, Shaoshuang Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133223-133223
Closed Access | Times Cited: 4
The influence of water-soluble arabinoxylan on the rheological properties of model dough and the interfacial properties of imitation dough liquor
Tongtong Zhou, Yucong Zhang, Shiming Zhou, et al.
Food Chemistry (2025) Vol. 483, pp. 144307-144307
Closed Access
Tongtong Zhou, Yucong Zhang, Shiming Zhou, et al.
Food Chemistry (2025) Vol. 483, pp. 144307-144307
Closed Access
Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies
Somali Dhal, Deblu Sahu, Haladhar Behera, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 842-859
Closed Access | Times Cited: 3
Somali Dhal, Deblu Sahu, Haladhar Behera, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 842-859
Closed Access | Times Cited: 3
Enhancing the technofunctionality of γ-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough
Guangzheng Wang, Xu Qu, Dandan Li, et al.
Food Chemistry (2022) Vol. 404, pp. 134523-134523
Closed Access | Times Cited: 12
Guangzheng Wang, Xu Qu, Dandan Li, et al.
Food Chemistry (2022) Vol. 404, pp. 134523-134523
Closed Access | Times Cited: 12
Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten
Pei Wang, Guangzheng Wang, Yining Zhang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 46, pp. 14784-14797
Closed Access | Times Cited: 12
Pei Wang, Guangzheng Wang, Yining Zhang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 46, pp. 14784-14797
Closed Access | Times Cited: 12
Cereal Grain Arabinoxylans: Processing Effects and Structural Changes during Food and Beverage Fermentations
Tianbo Tse, Rachel R. Schendel
Fermentation (2023) Vol. 9, Iss. 10, pp. 914-914
Open Access | Times Cited: 6
Tianbo Tse, Rachel R. Schendel
Fermentation (2023) Vol. 9, Iss. 10, pp. 914-914
Open Access | Times Cited: 6
Impact of garlic oligosaccharide fractions on microcosmic, mesoscopic, or macroscopic characteristics of dough
Jiaming Liu, Qian Li, Min Zhang, et al.
Food Research International (2022) Vol. 160, pp. 111739-111739
Closed Access | Times Cited: 8
Jiaming Liu, Qian Li, Min Zhang, et al.
Food Research International (2022) Vol. 160, pp. 111739-111739
Closed Access | Times Cited: 8
Microstructure of starch complexes coated with arabinoxylans and β-glucans: Effect on gelatinization and digestion properties
Ruifeng Ying, Shiqi Zeng, Meigui Huang
International Journal of Biological Macromolecules (2024), pp. 137967-137967
Closed Access
Ruifeng Ying, Shiqi Zeng, Meigui Huang
International Journal of Biological Macromolecules (2024), pp. 137967-137967
Closed Access
