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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:

Behavioral Changes in Glutenin Macropolymer Fermented byLactobacillus plantarumLB-1 to Promote the Rheological and Gas Production Properties of Dough
Fei Pei, Lei Sun, Yong Fang, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 11, pp. 3585-3593
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review
Sen Ma, Zhen Wang, Xingfeng Guo, et al.
Food Chemistry (2021) Vol. 360, pp. 130038-130038
Closed Access | Times Cited: 124
Effects of mixed fermentation of different lactic acid bacteria and yeast on phytic acid degradation and flavor compounds in sourdough
Luping Fang, Weijun Wang, Zhixia Dou, et al.
LWT (2023) Vol. 174, pp. 114438-114438
Open Access | Times Cited: 47
Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes
Xiangwei Zhu, Peipei Yuan, Ting Zhang, et al.
Food Research International (2021) Vol. 151, pp. 110863-110863
Closed Access | Times Cited: 74
The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review
Xinyang Sun, Simiao Wu, Wen Li, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108212-108212
Closed Access | Times Cited: 44
Sourdough Bread Quality: Facts and Factors
MA Islam, Shahidul Islam
Foods (2024) Vol. 13, Iss. 13, pp. 2132-2132
Open Access | Times Cited: 10
Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system
Sen Ma, Zhen Wang, Xiaoling Tian, et al.
Food Chemistry (2021) Vol. 373, pp. 131417-131417
Closed Access | Times Cited: 47
Optimization of Mixed Fermentation Conditions of Dietary Fiber from Soybean Residue and the Effect on Structure, Properties and Potential Biological Activity of Dietary Fiber from Soybean Residue
Xifei Xu, Xuejing Zhang, Mubai Sun, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1322-1322
Open Access | Times Cited: 17
Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae
Zhen Wang, Jingyao Yan, Sen Ma, et al.
International Journal of Biological Macromolecules (2021) Vol. 190, pp. 86-92
Closed Access | Times Cited: 36
Effect of konjac glucomannan on aggregation patterns and structure of wheat gluten with different strengths
Xia Zhang, Yu Tian, Jinjin Xing, et al.
Food Chemistry (2023) Vol. 417, pp. 135902-135902
Closed Access | Times Cited: 13
Effect of synergistic fermentation of Saccharomyces cerevisiae and Lactobacillus plantarum on thermal properties of hyaluronic acid-wheat starch system
Zhen Wang, Sijie Zhang, Hui-Ping Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131542-131542
Closed Access | Times Cited: 5
Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough
Lei Sun, Xinyang Sun, Yifei Du, et al.
Food Chemistry (2021) Vol. 369, pp. 130877-130877
Closed Access | Times Cited: 30
Impacts of surfactin on the qualities and gluten network structure of fresh noodles during storage
Xuepan Qi, Tingting Hong, Anying Nie, et al.
Food Hydrocolloids (2022) Vol. 138, pp. 108417-108417
Closed Access | Times Cited: 20
Synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae to improve the quality of wheat bran dietary fiber-steamed bread
Zhen Wang, Sen Ma, Li Li, et al.
Food Chemistry X (2022) Vol. 16, pp. 100528-100528
Open Access | Times Cited: 19
Impact of acetic acid, lactic acid, and succinic acid on protein secondary structure and water-binding capacity of bread dough in the context of sourdough-type breadmaking
Celine Verdonck, Yamina De Bondt, Iris J. Joye, et al.
Food Hydrocolloids (2025), pp. 111252-111252
Closed Access
Mechanistic study of the impact of germinated brown rice flour on gluten network formation, dough properties and bread quality
Jian Ding, Heng Hu, Jiaqi Yang, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 83, pp. 103217-103217
Closed Access | Times Cited: 18
Drought priming enhances wheat grain starch and protein quality under drought stress during grain filling
Liulong Li, Zhiqiang Mao, Pei Wang, et al.
Journal of Integrative Agriculture (2024)
Open Access | Times Cited: 3
Moderate regulation of wheat B-starch ratio: Improvement of molecular structure, spatial conformation, aggregation behavior of reconstituted fermented doughs and its processing suitability
Wei Liang, Huishan Shen, Qian Lin, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133256-133256
Closed Access | Times Cited: 3
Effect of cellulase and pentosanase with lactic acid bacteria to increase gluten formation and elasticity in whole-wheat dough sheets
Xiaohui Liang, Jing Hong, Boya Liu, et al.
LWT (2024) Vol. 205, pp. 116521-116521
Open Access | Times Cited: 2
Investigating the application of multiple-stage fermented glutinous rice procedure in dough preparation for Chinese steamed bread
Jia-Xuan Li, Jia-Xuan Shang, Feng-Ping Qin, et al.
Food Bioscience (2024), pp. 105601-105601
Closed Access | Times Cited: 2
Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough
Wen Li, Xinyang Sun, Yifei Du, et al.
Journal of Cereal Science (2023) Vol. 111, pp. 103669-103669
Closed Access | Times Cited: 6
Improved physicochemical and fermentation properties of frozen dough with bacterial cellulose
Zhenni Li, Shuyuan Fan, Yixin Hong, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 4763-4771
Closed Access | Times Cited: 9
Effects of yeast fermentation on the quality characteristics and in vitro starch digestibility of fried-free instant noodles with rapid rehydration
Shengxin Ji, Zhen Li, Ning Tang, et al.
LWT (2023) Vol. 191, pp. 115633-115633
Open Access | Times Cited: 5
A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods
Zhi Yin Ter, Lee Sin Chang, Abdul Salam Babji, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1213-1236
Closed Access | Times Cited: 5
Unveiling the structural and physico-chemical properties of glutenin macropolymer under frozen storage: Studies on experiments and molecular dynamics simulation
J. Zhang, Mingcong Fan, Yan Li, et al.
Food Research International (2024) Vol. 197, pp. 115252-115252
Closed Access | Times Cited: 1
Effect of noodle specifications on the quality characteristics of fermented hollow noodles
Hanrui Yang, Jiaying Shang, Chong Liu, et al.
Journal of Cereal Science (2024), pp. 104067-104067
Closed Access | Times Cited: 1
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