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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:

Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties
Qian Li, Rui Liu, Tao Wu, et al.
Journal of Agricultural and Food Chemistry (2016) Vol. 64, Iss. 46, pp. 8735-8744
Closed Access | Times Cited: 67

Showing 26-50 of 67 citing articles:

Soluble fibres modulate dough rheology and gluten structure via hydrogen bond density and Flory-Huggins water interaction parameter
Stefano Renzetti, Lisa Lambertini, Helene C.M. Mocking-Bode, et al.
Current Research in Food Science (2025), pp. 100991-100991
Open Access
Effects of wheat cultivar, oligosaccharide, inulin, arabinoxylan and endoxylanase on the large- and small-strain rheological properties and microstructure of dietary fire enriched dough
Xinyang Sun, Qingyang Liu, Simiao Wu
International Journal of Biological Macromolecules (2025), pp. 142443-142443
Closed Access
The cryoprotective effect of wheat bran-soluble dietary fiber on frozen gluten protein quality
Wenliang Zhao, Yi Lyu, Ling Xiong, et al.
Journal of Cereal Science (2025), pp. 104171-104171
Closed Access
Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices
José D. Torres, Verónica Dueik, D. J. Carré, et al.
Molecules (2019) Vol. 24, Iss. 20, pp. 3674-3674
Open Access | Times Cited: 35
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content
Ottavia Parenti, Lorenzo Guerrini, Bruno Zanoni, et al.
Food Chemistry (2020) Vol. 338, pp. 128120-128120
Closed Access | Times Cited: 29
Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough
Tingting Cui, Xiaodan Zhou, Wenjie Sui, et al.
Food Structure (2022) Vol. 33, pp. 100288-100288
Closed Access | Times Cited: 17
Physicochemical and Structural Properties of Gluten-Konjac glucomannan Conjugates Prepared by Maillard Reaction
Yukang Song, Danping Huang, Wanchun Guo, et al.
Polymers (2023) Vol. 15, Iss. 3, pp. 631-631
Open Access | Times Cited: 10
Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract
Cheng Li, Gengjun Chen, Michael Tilley, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1479-1479
Open Access | Times Cited: 3
Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookies
Hu Lei, Jiamin Guo, Xiwei Zhu, et al.
Food Science & Nutrition (2020) Vol. 8, Iss. 8, pp. 4409-4421
Open Access | Times Cited: 25
Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles
Geng Cao, Xueting Chen, Nan Wang, et al.
International Journal of Biological Macromolecules (2022) Vol. 221, pp. 1228-1237
Closed Access | Times Cited: 14
Semi-solid state fermentation and enzymatic hydrolysis impeded the destroy of wheat bran on gluten polymerization
Huijuan Zhang, Xiaoshuang Zhang, Xin Ran Cao, et al.
LWT (2018) Vol. 98, pp. 306-313
Closed Access | Times Cited: 24
A novel wheat germ polysaccharide: Structural characterization, potential antioxidant activities and mechanism
Liyuan Yun, Tao Wu, Zhitao Mao, et al.
International Journal of Biological Macromolecules (2020) Vol. 165, pp. 1978-1987
Closed Access | Times Cited: 22
Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue
Gabriela Montemayor‐Mora, Karina Elizabeth Hernández‐Reyes, Erick Heredia‐Olea, et al.
Journal of Food Science and Technology (2018) Vol. 55, Iss. 12, pp. 4964-4972
Open Access | Times Cited: 22
Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough
Xiaoya Li, Honghai Hu, Fen Xu, et al.
International Journal of Food Science & Technology (2018) Vol. 54, Iss. 5, pp. 1777-1786
Closed Access | Times Cited: 21
Improvement of okara noodle quality by modifying the soluble/insoluble dietary fibre ratio
Le Xie, Lu Lu, Liangzhong Zhao, et al.
Food Chemistry (2024) Vol. 464, pp. 141566-141566
Closed Access | Times Cited: 2
Effects of vitamin C on the structural and functional characteristics of wheat gluten
Feng Jia, Kaichang Ye, Changfu Zhang, et al.
Grain & Oil Science and Technology (2022) Vol. 5, Iss. 2, pp. 79-86
Open Access | Times Cited: 10
The Influence of Water-Unextractable Arabinoxylan and Its Hydrolysates on the Aggregation and Structure of Gluten Proteins
Juan Sun, Xiaojing Si, Tingting Li, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 10
A multi-scale approach to arabinoxylan-based emulsions: From molecular features, interfacial properties to emulsion behaviors
Jing Wang, Xiaoxiao Hou, Kanza Hannachi, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128881-128881
Closed Access | Times Cited: 6
Effect of bran addition on rheological properties of dough and quality of triticale bread
Joanna Kaszuba, Grażyna Jaworska, Barbara Krochmal‐Marczak, et al.
Journal of Food Processing and Preservation (2020) Vol. 45, Iss. 1
Open Access | Times Cited: 15
Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties
Qian Li, Jiaming Liu, Huiqi Wan, et al.
Food Chemistry X (2023) Vol. 19, pp. 100757-100757
Open Access | Times Cited: 5
Effect of sprouting time on dough and cookies properties
Sarra Jrıbı, Marta Sahagún, Mayara Belorio, et al.
Journal of Food Measurement & Characterization (2020) Vol. 14, Iss. 3, pp. 1595-1600
Closed Access | Times Cited: 14
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
Interaction Between the Polysaccharides and Proteins in Semisolid Food Systems
Min Zhang, Chanchan Sun, Qian Li
Elsevier eBooks (2018), pp. 439-445
Closed Access | Times Cited: 14
Increasing soluble dietary fiber content and antioxidant activity of wheat bran through twin-screw extrusion pretreatment
Zichao Wang, Liming Yan, Ning Tao, et al.
Preparative Biochemistry & Biotechnology (2020) Vol. 50, Iss. 9, pp. 954-960
Closed Access | Times Cited: 12
The combined effects of weather conditions and fertilization on wheat fiber to protein ratio and on dough quality
Maarika Alaru, Riinu Kaasik, Banafsheh Khaleghdoust, et al.
Journal of Cereal Science (2024) Vol. 117, pp. 103923-103923
Closed Access | Times Cited: 1

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