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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:

Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms
Yun Zhou, Sushil Dhital, Chenyang Zhao, et al.
Food Hydrocolloids (2020) Vol. 111, pp. 106203-106203
Closed Access | Times Cited: 162

Showing 1-25 of 162 citing articles:

Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges
Sen Ma, Zhen Wang, Hua‐Min Liu, et al.
Trends in Food Science & Technology (2022) Vol. 123, pp. 281-289
Closed Access | Times Cited: 83
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
Gelation mechanism of alkali induced heat-set konjac glucomannan gel
Zhenjun Liu, Xu Ren, Yongqiang Cheng, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 244-254
Closed Access | Times Cited: 63
Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking – A review
Solja Pietiäinen, Annelie Moldin, Anna Ström, et al.
Food Chemistry (2022) Vol. 383, pp. 132584-132584
Open Access | Times Cited: 41
Effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein
Qingdan Bao, Jingyao Yan, Sen Ma
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127164-127164
Closed Access | Times Cited: 33
Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread
Hongwei Cao, Feng Gao, Huijie Shen, et al.
Journal of Cereal Science (2023) Vol. 110, pp. 103649-103649
Closed Access | Times Cited: 29
Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review
Mengyuan Li, Li Li, Binghua Sun, et al.
International Journal of Biological Macromolecules (2023) Vol. 255, pp. 128199-128199
Closed Access | Times Cited: 27
The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles
Xinyang Sun, Ziwu Bu, Bingqian Qiao, et al.
Food Chemistry (2023) Vol. 410, pp. 135447-135447
Closed Access | Times Cited: 22
Nutrient Composition, Physical Characteristics and Sensory Quality of Spinach-Enriched Wheat Bread
Ritnesh Vishal Prasad, Sushil Dhital, Gary Williamson, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2401-2401
Open Access | Times Cited: 8
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
Insights into the material and 3D printing behaviour of fiber-enriched protein gels
Esther Owusuaa Addo, Sarah H. Wild, Alireza Yousefi, et al.
Food Research International (2025), pp. 115873-115873
Open Access | Times Cited: 1
An extensive review: How starch and gluten impact dough machinability and resultant bread qualities
Xiaohui Hu, Li Cheng, Yan Hong, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 13, pp. 1930-1941
Closed Access | Times Cited: 51
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta
Annalisa Romano, Pasquale Ferranti, Veronica Gallo, et al.
Current Opinion in Food Science (2021) Vol. 41, pp. 249-259
Closed Access | Times Cited: 49
Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review
Xinyang Sun, Simiao Wu, Filiz Köksel, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108123-108123
Closed Access | Times Cited: 37
Fabricating low glycaemic index foods: Enlightened by the impacts of soluble dietary fibre on starch digestibility
Zhenjiang Zhou, Fayin Ye, Lin Lei, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 110-122
Closed Access | Times Cited: 33
Effect of hydrocolloids on gluten proteins, dough, and flour products: A review
Huijuan Zhang, Shuchang Liu, Xuejia Feng, et al.
Food Research International (2022) Vol. 164, pp. 112292-112292
Closed Access | Times Cited: 32
Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber
Dongwei Wang, Kai Wang, Lei Zhao, et al.
Journal of Food Engineering (2022) Vol. 339, pp. 111264-111264
Closed Access | Times Cited: 28
Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate
Andian Ari Anggraeni, Priyanto Triwitono, Lily Arsanti Lestari, et al.
Food Chemistry (2023) Vol. 434, pp. 137452-137452
Closed Access | Times Cited: 21
Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing
Ling Fan, Hui-Ping Wang, Mengyuan Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128765-128765
Closed Access | Times Cited: 21
Fermentation of cocoa pod husks with Pleurotus salmoneo‐stramineus for food applications
Thomas Bickel Haase, Victoria Klis, Andreas Klaus Hammer, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 4, pp. 2551-2566
Open Access | Times Cited: 7
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: 7
Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives
Aleksandra Marczak, Ana C. Mendes
Foods (2024) Vol. 13, Iss. 12, pp. 1952-1952
Open Access | Times Cited: 6
Investigating the change mechanism and quantitative analysis of minced pork gel quality with different starches using Raman spectroscopy
Huanhuan Li, Wei Zhang, Xorlali Nunekpeku, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110634-110634
Closed Access | Times Cited: 6
Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism
Wei‐Jen Tang, Xinyi Lin, Longfei Ye, et al.
Food Chemistry (2024) Vol. 465, pp. 142040-142040
Closed Access | Times Cited: 6
Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based pickering emulsion
Yunxiao Xie, Yujie Lei, Jianhua Rong, et al.
LWT (2021) Vol. 148, pp. 111745-111745
Closed Access | Times Cited: 40
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