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:
Wheat gluten protein properties from fermented dough storage at subfreezing temperatures
Haiyan Gao, Yu‐Fen Liu, Kexin Meng, et al.
Journal of Food Measurement & Characterization (2022) Vol. 17, Iss. 3, pp. 2135-2143
Closed Access | Times Cited: 6
Haiyan Gao, Yu‐Fen Liu, Kexin Meng, et al.
Journal of Food Measurement & Characterization (2022) Vol. 17, Iss. 3, pp. 2135-2143
Closed Access | Times Cited: 6
Showing 6 citing articles:
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review
Honghong Zhang, Haoran Fan, Xueming Xu, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104251-104251
Closed Access | Times Cited: 24
Honghong Zhang, Haoran Fan, Xueming Xu, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104251-104251
Closed Access | Times Cited: 24
Effect of low-voltage electrostatic field-assisted subfreezing preservation on the quality of long-term frozen lamb meat: A new strategy alternative to conventional frozen storage
Chuan Yang, Guangyu Wu, Jianping Yue, et al.
LWT (2025) Vol. 220, pp. 117527-117527
Open Access
Chuan Yang, Guangyu Wu, Jianping Yue, et al.
LWT (2025) Vol. 220, pp. 117527-117527
Open Access
Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review
Mohammed Obadi, Bin Xu
International Journal of Biological Macromolecules (2023) Vol. 255, pp. 128202-128202
Closed Access | Times Cited: 6
Mohammed Obadi, Bin Xu
International Journal of Biological Macromolecules (2023) Vol. 255, pp. 128202-128202
Closed Access | Times Cited: 6
Contribution of Gliadin and Glutenin in Improvement of Reconstituted Gluten's Freezing Deteriorations by Magnetic Field: Relationship between Structural and Functional Properties
Ting‐Shi He, Ran Feng, Han Tao, et al.
(2024)
Closed Access
Ting‐Shi He, Ran Feng, Han Tao, et al.
(2024)
Closed Access
Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin
Ting‐Shi He, Ran Feng, Han Tao, et al.
Journal of Cereal Science (2024) Vol. 120, pp. 104022-104022
Closed Access
Ting‐Shi He, Ran Feng, Han Tao, et al.
Journal of Cereal Science (2024) Vol. 120, pp. 104022-104022
Closed Access
Magnetic field inhibited the deterioration of frozen dough via promoting the interaction between starch and gluten
Ting‐Shi He, Han Tao, Mei Liu
Journal of Cereal Science (2024) Vol. 121, pp. 104079-104079
Closed Access
Ting‐Shi He, Han Tao, Mei Liu
Journal of Cereal Science (2024) Vol. 121, pp. 104079-104079
Closed Access
