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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:

Aggregation and rheological behavior of soluble dietary fibers from wheat bran
Qian Li, Rui Liu, Tao Wu, et al.
Food Research International (2017) Vol. 102, pp. 291-302
Closed Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility
Lidija Jakobek, Petra Matić
Trends in Food Science & Technology (2018) Vol. 83, pp. 235-247
Closed Access | Times Cited: 287
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review
Sen Ma, Zhen Wang, Xingfeng Guo, et al.
Food Chemistry (2021) Vol. 360, pp. 130038-130038
Closed Access | Times Cited: 124
The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview
Wanzi Yao, Yufeng Gong, Chunsheng Li, et al.
Food Chemistry X (2022) Vol. 13, pp. 100252-100252
Open Access | Times Cited: 76
Characterization of enzymatic modified soluble dietary fiber from tomato peels with high release of lycopene
Meidong Gu, Huicheng Fang, Yuhang Gao, et al.
Food Hydrocolloids (2019) Vol. 99, pp. 105321-105321
Closed Access | Times Cited: 122
Dietary fiber sources and human benefits: The case study of cereal and pseudocereals
María Ciudad‐Mulero, Virginia Fernández-Ruíz, María Cruz Matallana González, et al.
Advances in food and nutrition research (2019), pp. 83-134
Closed Access | Times Cited: 121
Pickering emulsions stabilized by spherical cellulose nanocrystals
Hui Dong, Qijun Ding, Yifei Jiang, et al.
Carbohydrate Polymers (2021) Vol. 265, pp. 118101-118101
Closed Access | Times Cited: 103
Subcritical water extraction-based methods affect the physicochemical and functional properties of soluble dietary fibers from wheat bran
Jing‐Kun Yan, Lixia Wu, Wu‐Dan Cai, et al.
Food Chemistry (2019) Vol. 298, pp. 124987-124987
Closed Access | Times Cited: 88
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
Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review
Wendy Sztupecki, Larbi Rhazi, Flore Dépeint, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2693-2693
Open Access | Times Cited: 30
Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods
Zhongwei Chen, Andrew L. Mense, Lauren R. Brewer, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 14
Rheological behaviors of Pickering emulsions stabilized by TEMPO-oxidized bacterial cellulose
Yuanyuan Jia, Miaomiao Zheng, Qianqian Xu, et al.
Carbohydrate Polymers (2019) Vol. 215, pp. 263-271
Closed Access | Times Cited: 75
Protein-neutral polysaccharide nano- and micro-biopolymer complexes fabricated by lactoferrin and oat β-glucan: Structural characteristics and molecular interaction mechanisms
Yang Wei, Chujun Deng, Linshuang Xu, et al.
Food Research International (2020) Vol. 132, pp. 109111-109111
Closed Access | Times Cited: 60
Effect of modifications on structure, physicochemical properties and lead ions adsorption behavior of dietary fiber of Flammulina velutipes
Keke Meng, Yifan Wang, Feifei Liu, et al.
Food Chemistry (2024) Vol. 464, pp. 141597-141597
Closed Access | Times Cited: 6
Measurement of colour-grained wheat nutrient compounds and the application of combination technology in dough
Shuang-Qi Tian, Zhicheng Chen, Yi-chun Wei
Journal of Cereal Science (2018) Vol. 83, pp. 63-67
Open Access | Times Cited: 59
Structures, physicochemical properties, and hypoglycemic activities of soluble dietary fibers from white and black glutinous rice bran: A comparative study
Kai Hu, Dongyan Chen, Zhida Sun
Food Research International (2022) Vol. 159, pp. 111423-111423
Closed Access | Times Cited: 24
Sucrose ester alleviates the agglomeration behavior of bamboo shoot dietary fiber treated via high pressure homogenization: Influence on physicochemical, rheological, and structural properties
Yijia Zhang, Liangru Wu, Fusheng Zhang, et al.
Food Chemistry (2023) Vol. 413, pp. 135609-135609
Closed Access | Times Cited: 12
Construction of spherical cellulose nanocrystals synergized with graphene oxide to stabilize Pickering emulsions
Anxiang Chen, Xia Li, Wenjia Han
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124499-124499
Closed Access | Times Cited: 11
Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability
Wen Li, Rui Xu, Shaoshuang Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133223-133223
Closed Access | Times Cited: 4
Oyster mushroom fermented Vachellia erioloba pods as replacement for wheat bran in broiler diets: Physiology and meat physicochemical and nutritional quality
Phethile E. Mabuza, Makiwa Simeon Mthana, Doctor Mziwenkosi Nhlanhla Mthiyane
Animal nutrition (2025)
Open Access
Safety evaluation of pea fibre concentrate (FIPEA) as food additive
Laurence Castle, Monica Andreassen, Gabriele Aquilina, et al.
EFSA Journal (2025) Vol. 23, Iss. 3
Open Access
Effects of the interaction of different particle size wheat bran dietary fiber with gluten protein and starch on dough structure and properties
Mengyuan Li, Xueling Zheng, Binghua Sun, et al.
International Journal of Biological Macromolecules (2025), pp. 142045-142045
Closed Access
Properties of plant-derived soluble dietary fibers for fiber-enriched foods: A comparative evaluation
Xiaoqiang Zou, Xiuli Xu, Zhonghao Chao, et al.
International Journal of Biological Macromolecules (2022) Vol. 223, pp. 1196-1207
Closed Access | Times Cited: 15
Antioxidant and physicochemical properties of soluble dietary fiber from garlic straw as treated by energy-gathered ultrasound
Liurong Huang, Wenxue Zhang, Jing Cheng, et al.
International Journal of Food Properties (2019) Vol. 22, Iss. 1, pp. 678-688
Open Access | Times Cited: 25
Effect of high-pressure homogenization on rheological properties of citrus fiber
Dianbin Su, Xindi Zhu, Yong Wang, et al.
LWT (2020) Vol. 127, pp. 109366-109366
Closed Access | Times Cited: 22
Characteristic evaluation and finite element analysis of glass fiber/recycled polyester thermoplastic composites by cross-sectional shape of glass fiber
Jee-hyun Sim, Seong-Hun Yu, Hyun-Sung Yoon, et al.
Composites Part B Engineering (2021) Vol. 223, pp. 109095-109095
Closed Access | Times Cited: 19
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