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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:

Effects of different physical technology on compositions and characteristics of bean dregs
Fang Wang, Jie Zeng, Haiyan Gao, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 73, pp. 102789-102789
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Effects of combined fermentation and ultrasonic treatments on the structure and properties of Okara soluble dietary fiber
Mengxi Xie, Chiji Jie, Taiyuan Shi, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100682-100682
Open Access | Times Cited: 8
Fortified yogurt with high-quality dietary fiber prepared from the by-products of grapefruit by superfine grinding combined with fermentation treatment
Xiaoting Qin, Chaoran Yang, Jingyu Si, et al.
LWT (2023) Vol. 188, pp. 115396-115396
Open Access | Times Cited: 21
Comparative analysis of dietary fibers from grapefruit peel prepared by ultrafine grinding: Structural properties, adsorption capacities, in vitro prebiotic activities
Xiaoting Qin, Xuewen Dong, Jie Tang, et al.
Food Bioscience (2023) Vol. 56, pp. 103163-103163
Closed Access | Times Cited: 18
Effects of microwave, ultrasound, and high-pressure homogenization on the physicochemical properties of sugarcane fibre and its application in white bread
Zawanah Abdol Rahim Yassin, Fatin Natasha Binte Abdul Halim, Afsaneh Taheri, et al.
LWT (2023) Vol. 184, pp. 115008-115008
Open Access | Times Cited: 17
Natural protein-polysaccharide-phenol complex particles from rice bran as novel food-grade Pickering emulsion stabilizers
Helin Li, Xiaojuan Wu, Wei Wu
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134314-134314
Closed Access | Times Cited: 4
From insoluble to soluble: An overview of processing methods for dietary fibers in Okara
Robert Spiess, Stephanie Jeske, Mario Arcari, et al.
Trends in Food Science & Technology (2025), pp. 104861-104861
Closed Access
Steam explosion enhancing Bacillus subtilis fermentation on lignocellulosic biomass to prepare high-titer microecological agents
Chonglei Li, Zhiguo Liu, Zhiqun Gong, et al.
Industrial Crops and Products (2025) Vol. 226, pp. 120707-120707
Open Access
Effects of Frost Mulberry Leaf Superfine Powder on the Hypoglycemic and Gut Microbiota of High-Fat Diet/Streptozotocin-Induced Type 2 Diabetes Mellitus Mice
Jingya Wu, Qiu Wu, Gang Zhao, et al.
Applied Sciences (2025) Vol. 15, Iss. 7, pp. 3766-3766
Open Access
Effect of epigallocatechin-3-gallate modification on the structure, hydrophilicity and Pickering emulsion stability of rice bran protein-polysaccharide-phenol natural complex
Helin Li, Xiaojuan Wu, Lizhong Lin, et al.
Food Chemistry (2025), pp. 144175-144175
Closed Access
Physical modifications of dietary fibers from kiwifruit pomace: Physicochemical, structural and functional properties
Mengmeng Zhang, Nana Yang, Caiyun Wu, et al.
Food Chemistry (2025) Vol. 484, pp. 144422-144422
Closed Access
Innovative Food Processing Technologies Promoting Efficient Utilization of Nutrients in Staple Food Crops
Yang Yuan, Xinyao Wei, Yuhong Mao, et al.
Engineering (2025)
Open Access
Effect of ultrafine grinding technology combined with high-pressure, microwave and high-temperature cooking technology on the physicochemical properties of bean dregs
Fang Wang, Jie Zeng, Xiaoling Tian, et al.
LWT (2021) Vol. 154, pp. 112810-112810
Open Access | Times Cited: 19
Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes
Huijuan Zhang, Xuejia Feng, Shuchang Liu, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 83, pp. 103239-103239
Closed Access | Times Cited: 12
Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods
Caidie Tang, Jinlai Yang, Fusheng Zhang, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 4998-5010
Closed Access | Times Cited: 11
Effects of UV-A irradiation and microbial fermentation on the physicochemical, microstructure and functional properties of okara
Ya-Ting Lei, Fan‐Bing Meng, Xiaolei Jiao, et al.
Food Research International (2024) Vol. 200, pp. 115445-115445
Closed Access | Times Cited: 2
Effects of Combined Fermentation and Ultrasonic Treatments on the Structure and Properties of Okara Soluble Dietary Fiber
Mengxi Xie, Taiyuan Shi, Miao Yu
(2023)
Closed Access | Times Cited: 4
Enhancement of cation exchange and glucose binding capacity, flavonoids release and antioxidant capacity of Tartary buckwheat powder with ultrafine grinding
Xinhui Wang, Xue Zhang, Dongjie Zhang
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 4
Effects of different freezing temperatures on the molecular structure of gluten proteins
Keke Liang, Lin Zhang, Jie Zeng, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 3, pp. 2259-2267
Closed Access | Times Cited: 1
Overexpression of Bacillus circulans alkaline protease in Bacillus subtilis and its potential application for recovery of protein from soybean dregs
Hao Chen, Jie Wu, Xiaodan Huang, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 7
Wheat gluten protein properties from fermented dough storage at subfreezing temperatures
Haiyan Gao, Yu‐Fen Liu, Kexin Meng, et al.
Journal of Food Measurement & Characterization (2022) Vol. 17, Iss. 3, pp. 2135-2143
Closed Access | Times Cited: 6
Effect of physical treatments on the functional and structural features of soluble dietary fiber from soybean dregs
Heng Wang, Mengyu Wang, Jie Zeng, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 3, pp. 1777-1783
Closed Access | Times Cited: 2
Effect of frozen storage temperature on the protein properties of steamed bread
Keke Zhang, Yingxin SHI, Jie Zeng, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 4
New applications of soybean residues in food development
Zhongwen Cao, Chengcheng Xie, Lingchen Zhou, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2837-2845
Closed Access
Grains and legumes: by-product generation and their utilization
Michael Joseph
Elsevier eBooks (2024), pp. 473-512
Closed Access
Effects of Combined Fermentation and Ultrasonic Treatments on the Structure and Properties of Okara Soluble Dietary Fiber
Mengxi Xie, Zhaowei Wang, Taiyuan Shi, et al.
SSRN Electronic Journal (2022)
Closed Access
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