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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 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: 61

Showing 1-25 of 61 citing articles:

Formation of protein-anthocyanin complex induced by grape skin extracts interacting with wheat gliadins: Multi-spectroscopy and molecular docking analysis
Ziqi Guo, Yuqi Huang, Huang Jian, et al.
Food Chemistry (2022) Vol. 385, pp. 132702-132702
Closed Access | Times Cited: 69
Effects of phosphorylation pretreatment and subsequent transglutaminase cross-linking on physicochemical, structural, and gel properties of wheat gluten
Peng-Ren Zou, Fei Hu, Zhi‐Jing Ni, et al.
Food Chemistry (2022) Vol. 392, pp. 133296-133296
Closed Access | Times Cited: 41
Effect of superfine grinding chestnut powder on the structural and physicochemical properties of wheat dough
Zhenan Rao, Fubing Kou, Qiming Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129257-129257
Closed Access | Times Cited: 7
Changes in rheological properties and structure of wheat gluten proteins induced by transglutaminase
Yingtao Yu, Fengjiao Wang, Y. Richard Yang, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139599-139599
Closed Access
Sustainable farming practices: nurturing the future of functional foods
Anka Trajkovska Petkoska, Biljana Trajkovska, Hyrije Koraqi, et al.
Elsevier eBooks (2025), pp. 423-448
Closed 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), pp. 117482-117482
Open Access
Construction and physicochemical properties of HPIDF-based microcapsules and simulated digestive properties in vitro
Ying Zhang, Yinqi Wang, Huize Liu, et al.
Food Hydrocolloids (2025), pp. 111166-111166
Closed Access
Ultrasound-assisted fermentation effectively alleviates the weakening of wheat gluten network caused by long-chain inulin and the underlying mechanism
Chonghui Yue, Yu Tang, Ziying Li, et al.
Food Research International (2025), pp. 115934-115934
Closed Access
The Effects of Grape, pomegranate, Sesame Seed Powder and Their Oils on Probiotic Ice Cream: Total phenolic contents, antioxidant activity and probiotic viability
Sevinc Akca, Aslı Akpınar
Food Bioscience (2021) Vol. 42, pp. 101203-101203
Closed Access | Times Cited: 41
Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread
Haiam O. Elkatry, Ahmed Abdelrahman, Hossam S. El‐Beltagi, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1948-1948
Open Access | Times Cited: 29
Low glycemic index noodle and pasta: Cereal type, ingredient, and processing
Congli Cui, Yong Wang, Jian Ying, et al.
Food Chemistry (2023) Vol. 431, pp. 137188-137188
Closed Access | Times Cited: 16
Morphological Distribution and Structure Transition of Gluten Induced by Various Drying Technologies and Its Effects on Chinese Dried Noodle Quality Characteristics
Qian Lin, Huishan Shen, Shu Ma, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 6, pp. 1374-1387
Closed Access | Times Cited: 15
Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes
Graziana Difonzo, Marica Troilo, Ignazio Allegretta, et al.
LWT (2023) Vol. 175, pp. 114494-114494
Open Access | Times Cited: 14
Double-layer mucin microencapsulation enhances the stress tolerance and oral delivery of Lactobacillus plantarum B2
Yun-Yang Zhu, Kiran Thakur, Wang-Wei Zhang, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108678-108678
Closed Access | Times Cited: 13
Effects of Lycium barbarum on gluten structure, in vitro starch digestibility, and compound noodle quality
Fei Hu, Jin-Yu Li, Peng-Ren Zou, et al.
Food Bioscience (2023) Vol. 54, pp. 102915-102915
Closed Access | Times Cited: 13
Heat-induced aggregation behavior of wheat gluten after adding citrus pectin with different esterification degree
Wanlu Shi, Jinfeng Chen, Yanli Cui, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109420-109420
Closed Access | Times Cited: 12
Noncovalent Conjugates of Anthocyanins to Wheat Gluten: Unraveling Their Microstructure and Physicochemical Properties
Ziqi Guo, Huang Jian, Xin Mei, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 220-220
Open Access | Times Cited: 3
Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacilli and fermentation time
Chun Li, Xiaoqian Chen, Zhao Jin, et al.
Food & Function (2021) Vol. 12, Iss. 15, pp. 6950-6963
Closed Access | Times Cited: 26
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
The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour
Bao Xing, Zhuo Zhang, Manli Zhu, et al.
Food Chemistry (2022) Vol. 399, pp. 133976-133976
Closed Access | Times Cited: 20
Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles
Peng Zang, Yang Gao, Pu Chen, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3824-3824
Open Access | Times Cited: 19
Potentialities of the Extraction Technologies and Use of Bioactive Compounds from Winery by-Products: A Review from a Circular Bioeconomy Perspective
Adriana Rodrigues Machado, Tuğba Atatoprak, Joana Santos, et al.
Applied Sciences (2023) Vol. 13, Iss. 13, pp. 7754-7754
Open Access | Times Cited: 10
Unveiling the potential applications of plant by-products in food – A review
Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Kobun Rovina, et al.
Waste Management Bulletin (2024) Vol. 2, Iss. 3, pp. 183-203
Open Access | Times Cited: 3
Milling of buckwheat hull to cell-scale: Influences on the behaviors of protein and starch in dough and noodles
Lijuan Wang, Han-Qi Tang, Yang Li, et al.
Food Chemistry (2023) Vol. 423, pp. 136347-136347
Closed Access | Times Cited: 8
A review of wheat chapatti: Quality attributes and shelf stability parameters
Mehak Katyal, Sheetal Thakur, Narpinder Singh, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100736-100736
Open Access | Times Cited: 2
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