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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:

Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system
Chuanwu Han, Meng Ma, Haihua Zhang, et al.
Food Chemistry (2019) Vol. 308, pp. 125676-125676
Closed Access | Times Cited: 101

Showing 1-25 of 101 citing articles:

Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin
Tianfu Cheng, Zhongjiang Wang, Fuwei Sun, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109305-109305
Closed Access | Times Cited: 50
Study on the regulation of tea polyphenols on the structure and gel properties of myofibrillar protein from Neosalanx taihuensis
Xiangxiang Ni, Mengting Li, Zhiwei Huang, et al.
Food Chemistry X (2025), pp. 102243-102243
Open Access | Times Cited: 4
Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system
Shengxiong Chen, Zhi‐Jing Ni, Kiran Thakur, et al.
Food Chemistry (2021) Vol. 355, pp. 129500-129500
Closed Access | Times Cited: 64
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
Effect of wheat gluten addition on the texture, surface tackiness, protein structure, and sensory properties of frozen cooked noodles
Yuanhui Wang, Yaru Zhang, Yue‐Ying Yang, et al.
LWT (2022) Vol. 161, pp. 113348-113348
Open Access | Times Cited: 38
Special tea products featuring functional components: Health benefits and processing strategies
Gaozhong Yang, Qing Meng, Jiang Shi, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1686-1721
Closed Access | Times Cited: 28
Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview
Débora Gonçalves Bortolini, Charles Windson Isidoro Haminiuk, Alessandra Cristina Pedro, et al.
Food Chemistry X (2021) Vol. 12, pp. 100160-100160
Open Access | Times Cited: 51
Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties
Chong-Chong Wang, Zhen Yang, Xiao‐Na Guo, et al.
Food Chemistry (2021) Vol. 364, pp. 130444-130444
Closed Access | Times Cited: 44
Effects of Microwave Treatment on Structure, Functional Properties and Antioxidant Activities of Germinated Tartary Buckwheat Protein
Simeng Wang, Xianmeng Xu, Shunmin Wang, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1373-1373
Open Access | Times Cited: 27
Wheat polysaccharides and gluten effect on water migration and structure in noodle doughs: An 1H LF-NMR study
Ling Liu, Xinzhong Hu, Liang Zou
Journal of Cereal Science (2023) Vol. 110, pp. 103628-103628
Closed Access | Times Cited: 19
Effect of soluble oat β-glucan and tea polyphenols on the rheological properties and microstructure of wheat dough
Mei Zhou, Wenjun Wang, Xinlu Feng, et al.
LWT (2024) Vol. 198, pp. 116004-116004
Open Access | Times Cited: 5
Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients
Shiqi Zheng, Zhoumei Huang, Li Dong, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 331-331
Open Access
Effects of Substituting Wheat with Waxy Barley Bran Flour on Physical Properties, Health Functionality, and Sensory Characteristics of Noodles
Yoko Tsurunaga, Ayane Uno, Tetsuya Takahashi, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 436-436
Open Access
Effect of phytochemicals from grape seed on the improvement of noodle quality and the structure of wheat gluten
Ya‐Fang Shang, Tong Jiang, Yiwei Liu, et al.
LWT (2025) Vol. 218, pp. 117482-117482
Open Access
A composite coating film based on the interfacial interlocking symbiosis of nanolignin Pickering emulsion and pectin matrix for perishable fruit preservation
Shikai Zhang, Haonan Guo, Bowen Zhang, et al.
Chemical Engineering Journal (2025), pp. 160886-160886
Closed Access
Analysis of the effect of rolling speed on the texture properties of noodle dough from water-solid interaction, development of gluten network, and bubble distribution
Shuyi Liu, Yiyi Jiang, Bin Xu, et al.
Food Chemistry (2022) Vol. 404, pp. 134359-134359
Closed Access | Times Cited: 23
Green preparation, safety control and intelligent processing of high-quality tea extract
Yang Wei, Yuxuan Pang, Peihua Ma, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11468-11492
Closed Access | Times Cited: 12
Effects of ferulic acid on the polymerization behavior of gluten protein and its components
Wen Li, Xinyang Sun, Alfred Mugambi Mariga, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109388-109388
Closed Access | Times Cited: 12
Heat mediated physicochemical and structural changes of wheat gluten in the presence of salt and alkali
Chuanwu Han, Meng Ma, Tianbao Yang, et al.
Food Hydrocolloids (2021) Vol. 120, pp. 106971-106971
Closed Access | Times Cited: 31
A Detailed Review on Quality Parameters of Functional Noodles
Maninder Meenu, Bandana Padhan, Joanna Zhou, et al.
Food Reviews International (2022) Vol. 39, Iss. 9, pp. 6162-6198
Closed Access | Times Cited: 20
Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water
Kai Zheng, Zhehan Chen, Yang Fu, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 80-80
Open Access | Times Cited: 20
A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics
Jian‐Hui Ye, Qi-Ting Fang, Lin Zeng, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 7959-7980
Closed Access | Times Cited: 11
Effects of epigallocatechin-3-gallate on the structural hierarchy of the gluten network in dough
Chong Chong Wang, Zheng Sheng, Yahui Zhang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108803-108803
Closed Access | Times Cited: 11
The Role of Gluten in Food Products and Dietary Restriction: Exploring the Potential for Restoring Immune Tolerance
Ye Li, Wenyu Zheng, Xue Li, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4179-4179
Open Access | Times Cited: 11
Effect of fermentation on structural properties and antioxidant activity of wheat gluten by Bacillus subtilis
Penghui Zhao, Yinchen Hou, Zhen Wang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 10
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