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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:

Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage
Yongli Jiang, Yimeng Zhao, Yifan Zhu, et al.
Food Chemistry (2019) Vol. 297, pp. 124902-124902
Closed Access | Times Cited: 90

Showing 1-25 of 90 citing articles:

Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality
Yijie He, Jinying Guo, Guoyan Ren, et al.
Food Chemistry (2020) Vol. 330, pp. 127243-127243
Closed Access | Times Cited: 181
Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state
Jia Feng, Xue Bai, Ying Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 230, pp. 123228-123228
Closed Access | Times Cited: 65
Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough
Peng Lü, Jinying Guo, Jiawei Fan, et al.
Food Chemistry (2023) Vol. 411, pp. 135516-135516
Closed Access | Times Cited: 56
Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough
Hongwei Wang, Ke Xu, Xingli Liu, et al.
Food Hydrocolloids (2020) Vol. 111, pp. 106168-106168
Closed Access | Times Cited: 82
Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough
Chong-Chong Wang, Zhen Yang, Jun‐Jie Xing, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 107008-107008
Closed Access | Times Cited: 60
Extraction, purification, structural characteristics, biological activities, and application of the polysaccharides from Nelumbo nucifera Gaertn. (lotus): A review
Meng Wang, Wenjing Hu, Qiuhong Wang, et al.
International Journal of Biological Macromolecules (2022) Vol. 226, pp. 562-579
Closed Access | Times Cited: 42
The alleviative effect of sweet potato protein hydrolysates on the quality deterioration of frozen dough bread in comparison to trehalose
Jiaru Chen, Jianhui Xiao, Jin Tu, et al.
LWT (2023) Vol. 175, pp. 114505-114505
Open Access | Times Cited: 26
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
Enhancing frozen dough quality: Investigating the impact of soy hull polysaccharide (SHP) on rheological properties and microstructure
Xueying Huang, Shengnan Wang, Minghao Zhang, et al.
Food Chemistry (2024) Vol. 454, pp. 139853-139853
Closed Access | Times Cited: 10
Cereal fiber: extrusion modifications for food industry
Michele Eliza Cortazzo Menis‐Henrique, Michele Scarton, Marcos Vinícius Fiorentini Piran, et al.
Current Opinion in Food Science (2020) Vol. 33, pp. 141-148
Closed Access | Times Cited: 51
Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum
Yang Li, Caiming Li, Xiaofeng Ban, et al.
Food Hydrocolloids (2021) Vol. 118, pp. 106791-106791
Closed Access | Times Cited: 49
Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage
Xiaojie Qian, Yujuan Gu, Binghua Sun, et al.
Food Chemistry (2021) Vol. 365, pp. 130492-130492
Closed Access | Times Cited: 49
Effect of static magnetic field on the quality of frozen bread dough
Hongling Zhou, Yamei Jin, Tingting Hong, et al.
LWT (2021) Vol. 154, pp. 112670-112670
Closed Access | Times Cited: 49
Effect of desalted egg white and gelatin mixture system on frozen dough
Bin Zhou, Yalei Dai, Dashan Guo, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107889-107889
Closed Access | Times Cited: 33
Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review
Mariana Buranelo Egea, Tainara Leal de Sousa, Daiane Costa dos Santos, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 7, pp. 1429-1450
Closed Access | Times Cited: 21
Konjac glucomannan-based aerogels with excellent thermal stability and flame retardancy for thermal insulation application
Pengpeng Deng, Xinping Liu, Yan Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127814-127814
Open Access | Times Cited: 21
Effects of natural inulin on the rheological, physicochemical and structural properties of frozen dough during frozen storage and its mechanism
Xueqi Lou, Chonghui Yue, Denglin Luo, et al.
LWT (2023) Vol. 184, pp. 114973-114973
Open Access | Times Cited: 19
The mechanisms of various hydrocolloids regulating the quality and starch digestibility of whole rye bread
Yexun Weng, Yueyue Yang, Zhengyu Jin, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2676-2688
Closed Access | Times Cited: 7
Effects of red kidney bean polysaccharide on the physicochemical properties of frozen dough and the resulting steamed bread quality
Zhouya Bai, Yunhui Zhang, Hongyan Li, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101063-101063
Open Access | Times Cited: 7
Mechanism of enhancing rehydration capacity and foaming property of spray-dried egg white powder by lactic acid fermentation
Jie Jia, Jiayi Duan, Xin Jia, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110037-110037
Closed Access | Times Cited: 7
Effects of sanxan on water and ice crystal status of salt free frozen cooked noodles during freeze-thaw cycles
Ying Liang, Zhihui Cao, Jiayi Wang, et al.
Food Chemistry (2024) Vol. 448, pp. 139137-139137
Closed Access | Times Cited: 6
In-situ analysis of the water distribution and protein structure of dough during ultrasonic-assisted freezing based on miniature Raman spectroscopy
Bingrui Wang, Yinli Li, Hongwei Wang, et al.
Ultrasonics Sonochemistry (2020) Vol. 67, pp. 105149-105149
Open Access | Times Cited: 42
Physicochemical and structural properties of wheat gluten/rice starch dough-like model
Jin-Lei Fan, Ni Han, Han-Qing Chen
Journal of Cereal Science (2021) Vol. 98, pp. 103181-103181
Closed Access | Times Cited: 34
Cryoprotective effect of wheat gluten enzymatic hydrolysate on fermentation properties of frozen dough
Yanyan Zhang, Wentao Wang, Yunfeng Liu, et al.
Journal of Cereal Science (2022) Vol. 104, pp. 103423-103423
Closed Access | Times Cited: 23
Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten
Wei Qi, Ge Zhang, Jun Mei, et al.
International Journal of Biological Macromolecules (2023) Vol. 240, pp. 124424-124424
Closed Access | Times Cited: 16
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