Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Investigation the influences of water-extractable and water-unextractable arabinoxylan on the quality of whole wheat you-tiao and its mechanism
Juan Sun, Ruoxin Zhou, Haifeng Qian, et al.
Food Chemistry (2022) Vol. 386, pp. 132809-132809
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Studies on the formation mechanism and multiscale structure of wheat bran dietary fiber-gluten protein complex
Mengyuan Li, Sen Ma, Xueling Zheng, et al.
Food Bioscience (2025), pp. 106219-106219
Closed Access | Times Cited: 2
Recent Developments in Molecular Characterization, Bioactivity, and Application of Arabinoxylans from Different Sources
Jinxin Pang, Yi Zhang, Xiaoyang Tong, et al.
Polymers (2023) Vol. 15, Iss. 1, pp. 225-225
Open Access | Times Cited: 23
Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior
Mengyuan Li, Sen Ma
International Journal of Biological Macromolecules (2024), pp. 137692-137692
Closed Access | Times Cited: 8
Using the Chopin Mixolab to model the effects of arabinoxylan ingredients on breadmaking. Part 1: Modelling combined effects of AX and water adjustment on Mixolab parameters
Grant M. Campbell, Konstantina Solomou, Keira J. O’Byrne, et al.
Food and Bioproducts Processing (2025)
Open Access | Times Cited: 1
Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao
Jiayu Cheng, Jiayu Wang, Fenglian Chen, et al.
Food Chemistry (2023) Vol. 412, pp. 135595-135595
Closed Access | Times Cited: 21
Effects of whole wheat flour on frozen dough and steamed bread during freeze-thaw cycles
Yan Li, Xi Qiu, Yuanfan Yao, et al.
LWT (2024) Vol. 197, pp. 115938-115938
Open Access | Times Cited: 6
A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry
Ahasanul Karim, Zarifeh Raji, Youssef Habibi, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 32, pp. 11722-11756
Closed Access | Times Cited: 15
Effects of Tremella polysaccharide on frost resistance of frozen dough considering water state, physical property and gluten structure
Hanmiao Wang, Hongxiu Fan, Shanshan Zhang, et al.
LWT (2023) Vol. 190, pp. 115536-115536
Open Access | Times Cited: 12
Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential
Chunli Kong, Caiping Duan, Shunzhi Zhang, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2367-2367
Open Access | Times Cited: 11
Unraveling the impacts of fermentation methods on the protein structural, foaming and air-water interfacial properties of buckwheat steamed bread dough liquor
Meng-Kun Song, Xiao-Na Guo, Ke‐Xue Zhu
Food Bioscience (2024) Vol. 59, pp. 104026-104026
Closed Access | Times Cited: 4
Development of a NIRS-based prediction model for measurement of whole wheat flour arabinoxylan content to aid rapid germplasm screening
A. Balakrishnan, Antil Jain, Sumit Kumar Singh, et al.
Journal of Cereal Science (2025), pp. 104173-104173
Closed Access
Insight into separation of wheat starch and gluten affected by ultrasound-assisted xylanase treatment
Limin Li, Qingfa Wang, Rui Che, et al.
Food Chemistry (2025), pp. 144318-144318
Closed Access
Protein oxidation-induced changes in the aggregation behavior and structure of gluten
Bang‐Bang Li, Zhiyuan Cao, Wei Zhang, et al.
LWT (2023) Vol. 184, pp. 115062-115062
Open Access | Times Cited: 10
Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract
Cheng Li, Gengjun Chen, Michael Tilley, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1479-1479
Open Access | Times Cited: 3
Hydration and solution properties of fluorescently labeled wheat arabinoxylans following enzymatic hydrolysis
Jieya Wang, Yan Liu, Qingbin Guo, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110691-110691
Closed Access | Times Cited: 3
Effects of Different Bran Pretreatments on Rheological and Functional Properties of Triticale Whole-wheat Flour
Meng Xu, Tingting Li, Jiajia Zhao, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 3, pp. 576-588
Closed Access | Times Cited: 16
Optimising decolourization and nitrogen component properties of corn protein hydrolysate: impact of activated carbon dosage and pH
Juan Fu, X. Wang, Bingjie Chen, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2917-2926
Closed Access | Times Cited: 1
Evaluation of the fate of key bioactive pigments and physical properties of steamed bread fortified with Gardenia fruit pomace
Mingcong Fan, Na Li, Yan Li, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 12, pp. 6211-6221
Closed Access | Times Cited: 2
Effect of Steam Flash Explosion on Physicochemical and Emulsifying Properties of High-Temperature Rice Bran Meal Protein
Haixin Bi, Yingbin Wang, Zhaojun Chen, et al.
Journal of Biobased Materials and Bioenergy (2024) Vol. 18, Iss. 2, pp. 252-259
Closed Access
Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain
Jia‐Lin Wang, Meng‐Jin Sun, Zhengmeng Pei, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6461-6469
Closed Access
Kinetic modeling of arabinoxylan extraction from Brewers’ spent grain using alkaline pretreatment at atmospheric pressure
Lilia C. Rojas‐Pérez, M.A. Noriega, Paulo César Narváez Rincón
South African Journal of Chemical Engineering (2024) Vol. 50, pp. 1-9
Open Access
Enzymatically cross-linked arabinoxylan hydrogel: Effect of glucose oxidase on the gel characteristics and oral colon-targeted delivery for Naja atra neurotoxin
Nianxia Sun, Fuping Zhuang, Chongyang Wang, et al.
Journal of Food Engineering (2024) Vol. 383, pp. 112248-112248
Closed Access
Insights into the mechanisms underlying the quality deterioration of a novel frozen pasta product during freeze–thawed cycles
Shen‐Ying Zhang, Mengge Niu, Wenqian Dang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6360-6373
Open Access
Effects of water-unextractable arabinoxylan from wheat processing wastewater on the quality characteristics of multigrain bread
Sihai Han, Yanbin Wang, Yunhui Zhang, et al.
LWT (2024) Vol. 210, pp. 116867-116867
Open Access
Study on the spatio-temporal variation of arabinoxylan and alkylresorcinol in wheat grains
Tianjia Sun, Yingquan Zhang, Qingli Yang, et al.
Journal of Food Composition and Analysis (2022) Vol. 117, pp. 105103-105103
Closed Access | Times Cited: 1
Page 1 - Next Page

Scroll to top