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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 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

Showing 1-25 of 32 citing articles:

Functionality differences between esterified and pregelatinized esterified starches simultaneously prepared by octenyl succinic anhydride modification and its application in dough
Huijing Chen, Huiying Li, Yuhao Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129594-129594
Closed Access | Times Cited: 11
Effect of curdlan on improving dough rheological properties and performance of corresponding steamed bread
Beibei Zhao, Chuanjing Wu, Shi‐Jian Fu, et al.
LWT (2024) Vol. 196, pp. 115877-115877
Open Access | Times Cited: 9
Effects of konjac glucomannan with different degrees of deacetylation on the properties and structure of wheat gluten protein
Zhilong Zeng, X. Guan, Xiaoli Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133780-133780
Closed Access | Times Cited: 9
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index
Enes Mustafa Ucar, Mevlüde Kızıl
Food Reviews International (2025), pp. 1-40
Closed Access | Times Cited: 1
Alleviative effects of Dendrobium officinale polysaccharide on the quality deterioration of frozen dough and corresponding bread
Su Jiang-Peng, Fang Jia-Qin, Chuang Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 140705-140705
Closed Access | Times Cited: 1
Hydrocolloids-aided control of oil penetration and distribution in deep-fried breaded fish nuggets
Lulu Cui, Jiwang Chen, Jiahao Zhai, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109028-109028
Closed Access | Times Cited: 19
Classification, gelation mechanism and applications of polysaccharide-based hydrocolloids in pasta products: A review
Jie Li, Mei Liu, Guolan Qin, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125956-125956
Open Access | Times Cited: 18
Effects of hydrocolloids on mechanical properties, viscoelastic and microstructural properties of starch-based modeling clay
Mengwei Zhang, Li Cheng, Yan Hong, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 130963-130963
Closed Access | Times Cited: 7
Effects of sanxan on water and ice crystal status of salt free frozen cooked noodles during freeze-thaw cycles
Ying Liang, Zhihui Cao, Jiayi Wang, et al.
Food Chemistry (2024) Vol. 448, pp. 139137-139137
Closed Access | Times Cited: 6
Effect of temperature during acetylation and heat moisture treatment on the structural and physicochemical properties and application of wheat starch
Huijing Chen, Mingze Fu, Yi Zhang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109036-109036
Closed Access | Times Cited: 11
Effects of xanthan gum and hydroxypropyl methylcellulose on the structure and physicochemical properties of triticale gluten during fermentation
Yueyue Yang, Qi Zhang, Yexun Weng, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139413-139413
Closed Access
Short-clustered maltodextrin mediates stabilization of gluten proteins during frozen storage compared to trehalose and guar gum
Yang Li, Haocun Kong, Caiming Li, et al.
Food Chemistry (2025) Vol. 476, pp. 143387-143387
Closed Access
Improved Cooking Quality and Reduced in Vitro Digestibility in Germinated Highland Barley Noodles Through Synergistic Modification with Guar Gum and Na2co3
Wentao Pan, Sheng Huang, Hui‐Liang Wen, et al.
(2025)
Closed Access
Microemulsions constructed by a biosurfactant
Lin Han, Lin Ma, Liya Zhang, et al.
Colloid & Polymer Science (2025)
Closed Access
Performance comparison between different hydrocolloids to improve properties of dough and noodles made from maize-based composite dough
Yuan Jiang, Sihan Cheng, Jianping He, et al.
Food Chemistry X (2025) Vol. 27, pp. 102361-102361
Open Access
Effect of three fermentation methods on physicochemical and rheological characteristics of frozen dough
Dongdong Xie, Xing Li, Jiaxin Zheng, et al.
LWT (2025), pp. 117651-117651
Open Access
Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties
Rui Chen, Yiqing Zhu, Luman Sang, et al.
Food Bioengineering (2025)
Open Access
Effect of polysaccharide on rheology of dough, microstructure, physicochemical properties and quality of fermented hollow dried noodles
Zhiyuan Hu, Wanxue Guo, Chong Liu, et al.
LWT (2024) Vol. 200, pp. 116214-116214
Open Access | Times Cited: 3
Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status
Shuyun Liu, Hanju Sun, Merga Nagassa, et al.
Food Chemistry (2024) Vol. 455, pp. 139760-139760
Closed Access | Times Cited: 3
Insight into Curdlan Alleviating Quality Deterioration of Frozen Dough During Storage: Fermentation Properties, Water State and Gluten Structure
Beibei Zhao, Liuyu Hou, Ting Liu, et al.
(2023)
Closed Access | Times Cited: 8
Fabrication, characterization and application of Pickering emulsion gels stabilized by defatted grape seed powder
Sheng Geng, Yuxiang Wang, Benguo Liu
Food Chemistry X (2024) Vol. 22, pp. 101476-101476
Open Access | Times Cited: 2
Mechanistic evaluation of carboxymethyl cellulose physicochemical and functional activity of breadcrumbs after frying
Jianguo Zhang, Ying Zhang, Wang-Wei Zhang, et al.
LWT (2024) Vol. 201, pp. 116232-116232
Open Access | Times Cited: 2
Effect of NaCl on heat-denatured wheat gluten in freeze-thaw cycles: physicochemical properties and molecular structure
Ying Liang, Zhihui Cao, Yangyi Jie, et al.
LWT (2024) Vol. 207, pp. 116669-116669
Open Access | Times Cited: 2
Effect of fish skin gelatin on characteristics and staling properties of bread made from pre-baked frozen dough
Xiaoyun Chen, Tingyue Su, Huixin Yang, et al.
Food Bioscience (2023) Vol. 55, pp. 103070-103070
Closed Access | Times Cited: 5
Application of Konjac Glucomannan with Chitosan Coating in Yellow Alkaline Noodles
Shishuai Wang, Jiaxin He, Shanshan Huang, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3569-3569
Open Access | Times Cited: 4
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