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 water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review
Xinyang Sun, Filiz Köksel, Martin G. Scanlon, et al.
Cereal Chemistry (2022) Vol. 99, Iss. 4, pp. 709-723
Open Access | Times Cited: 12
Xinyang Sun, Filiz Köksel, Martin G. Scanlon, et al.
Cereal Chemistry (2022) Vol. 99, Iss. 4, pp. 709-723
Open Access | Times Cited: 12
Showing 12 citing articles:
The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles
Xinyang Sun, Ziwu Bu, Bingqian Qiao, et al.
Food Chemistry (2023) Vol. 410, pp. 135447-135447
Closed Access | Times Cited: 22
Xinyang Sun, Ziwu Bu, Bingqian Qiao, et al.
Food Chemistry (2023) Vol. 410, pp. 135447-135447
Closed Access | Times Cited: 22
Seaweed extract as an effective dough conditioner in bread manufacturing
Lukas Salvó Aabel, Elena Hakme, Cecilie Wirenfeldt Nielsen, et al.
LWT (2024) Vol. 197, pp. 115881-115881
Open Access | Times Cited: 4
Lukas Salvó Aabel, Elena Hakme, Cecilie Wirenfeldt Nielsen, et al.
LWT (2024) Vol. 197, pp. 115881-115881
Open Access | Times Cited: 4
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
Qingyang Liu, Simiao Wu, Xinyang Sun
Food Hydrocolloids (2024) Vol. 160, pp. 110742-110742
Closed Access | Times Cited: 4
Qingyang Liu, Simiao Wu, Xinyang Sun
Food Hydrocolloids (2024) Vol. 160, pp. 110742-110742
Closed Access | Times Cited: 4
Exploring Compositional and Technological Strategies to Enhance the Quality of Millet-Based Bread: An Overview of Current and Prospective Outlooks
Arpan Dubey, V.K. Gupta, Punyadarshini Punam Tripathy
Food Reviews International (2025), pp. 1-45
Closed Access
Arpan Dubey, V.K. Gupta, Punyadarshini Punam Tripathy
Food Reviews International (2025), pp. 1-45
Closed Access
Impact of soy protein isolate on the aging and quality of rice cakes during storage
Wu Qiaoyan, Yang Yang, Chunmin Ma, et al.
Journal of Stored Products Research (2025) Vol. 111, pp. 102581-102581
Closed Access
Wu Qiaoyan, Yang Yang, Chunmin Ma, et al.
Journal of Stored Products Research (2025) Vol. 111, pp. 102581-102581
Closed 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
Xinyang Sun, Qingyang Liu, Simiao Wu
International Journal of Biological Macromolecules (2025), pp. 142443-142443
Closed Access
Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough
Kai Lyu, Xiao‐Na Guo, Ke‐Xue Zhu
Journal of Cereal Science (2023) Vol. 114, pp. 103804-103804
Closed Access | Times Cited: 9
Kai Lyu, Xiao‐Na Guo, Ke‐Xue Zhu
Journal of Cereal Science (2023) Vol. 114, pp. 103804-103804
Closed Access | Times Cited: 9
Enrichment of Wheat Bread with Platycodon grandiflorus Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread
Yuanyuan Liu, Qian Zhang, Yuhan Wang, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 580-580
Open Access | Times Cited: 8
Yuanyuan Liu, Qian Zhang, Yuhan Wang, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 580-580
Open Access | Times Cited: 8
Effects of wheat cultivar, bran concentration and endoxylanase on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough
Xinyang Sun, Ziwu Bu, Simiao Wu
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137292-137292
Closed Access | Times Cited: 2
Xinyang Sun, Ziwu Bu, Simiao Wu
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137292-137292
Closed Access | Times Cited: 2
Investigating potato flour processing methods and ratios for noodle production
Ariel Buzera, Evelyne Gikundi, Napoleon Kajunju, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 4005-4018
Open Access | Times Cited: 2
Ariel Buzera, Evelyne Gikundi, Napoleon Kajunju, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 4005-4018
Open Access | Times Cited: 2
Effects of dough sheets resting on textural properties of long‐life noodles via moisture migration and gluten network development
Jingjing Liu, Yajing Qi, Alkassoumi Hassane Hamadou, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3167-3175
Closed Access | Times Cited: 1
Jingjing Liu, Yajing Qi, Alkassoumi Hassane Hamadou, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3167-3175
Closed Access | Times Cited: 1
An Investigation of Changes in the Rheological Properties of Toast Pan Bread Dough during the Various Processing Steps of Kneading in an Industrial Bakery
Euripides Ntalios, Stylianos N. Raphaelides, Anna Marinopoulou
Gastronomy (2024) Vol. 2, Iss. 2, pp. 57-72
Open Access | Times Cited: 1
Euripides Ntalios, Stylianos N. Raphaelides, Anna Marinopoulou
Gastronomy (2024) Vol. 2, Iss. 2, pp. 57-72
Open Access | Times Cited: 1
