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:
Impact of garlic oligosaccharide fractions on microcosmic, mesoscopic, or macroscopic characteristics of dough
Jiaming Liu, Qian Li, Min Zhang, et al.
Food Research International (2022) Vol. 160, pp. 111739-111739
Closed Access | Times Cited: 8
Jiaming Liu, Qian Li, Min Zhang, et al.
Food Research International (2022) Vol. 160, pp. 111739-111739
Closed Access | Times Cited: 8
Showing 8 citing articles:
In-depth understanding of the effects of different molecular weight pullulan interacting with protein and starch on dough structure and application properties
Ying Gong, Wenjie Sui, Huiting Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131556-131556
Closed Access | Times Cited: 5
Ying Gong, Wenjie Sui, Huiting Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131556-131556
Closed Access | Times Cited: 5
Glass transition features of frozen dough regulated by lentinan molecular weight and their correlation with dough structural and rheological properties
Shunqin Li, Wenjie Sui, Jiayi Cui, et al.
Food Hydrocolloids (2025), pp. 111150-111150
Closed Access
Shunqin Li, Wenjie Sui, Jiayi Cui, et al.
Food Hydrocolloids (2025), pp. 111150-111150
Closed Access
Advances on novel iron saccharide-iron (III) complexes as nutritional supplements
Yingying Feng, Teketay Wassie, Yuying Wu, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10239-10255
Closed Access | Times Cited: 10
Yingying Feng, Teketay Wassie, Yuying Wu, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10239-10255
Closed Access | Times Cited: 10
Correlation of glass transition features and macroscopic, mesoscopic properties of dough regulated by molecular weight of dextran
Shunqin Li, Jing Mao, Yunjiao Zhao, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109844-109844
Closed Access | Times Cited: 3
Shunqin Li, Jing Mao, Yunjiao Zhao, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109844-109844
Closed Access | Times Cited: 3
The influence of non-starch polysaccharides on the formation mechanism of wheat dough
Jing Zhang, Jinchuan Xu, Min Zhang
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136268-136268
Closed Access | Times Cited: 3
Jing Zhang, Jinchuan Xu, Min Zhang
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136268-136268
Closed Access | Times Cited: 3
Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties
Qian Li, Jiaming Liu, Huiqi Wan, et al.
Food Chemistry X (2023) Vol. 19, pp. 100757-100757
Open Access | Times Cited: 5
Qian Li, Jiaming Liu, Huiqi Wan, et al.
Food Chemistry X (2023) Vol. 19, pp. 100757-100757
Open Access | Times Cited: 5
Effects of dextran molecular weight on starch retrogradation and technological properties of Chinese steamed bread: Based on the rubber/glass transition
Shunqin Li, Ronghao Sun, Ying Gong, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 131887-131887
Closed Access | Times Cited: 1
Shunqin Li, Ronghao Sun, Ying Gong, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 131887-131887
Closed Access | Times Cited: 1
Effects of oligosaccharides, sodium carboxymethyl cellulose and d ‐allulose as a compound improver on the quality of sugar‐reduced bread
Z. J. Xiao, Shuang Wu, Hongshan Liang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Z. J. Xiao, Shuang Wu, Hongshan Liang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
