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:
Clustering and cross-linking of the wheat storage protein α-gliadin: A combined experimental and theoretical approach
Joel Markgren, Faiza Rasheed, Mikael S. Hedenqvist, et al.
International Journal of Biological Macromolecules (2022) Vol. 211, pp. 592-615
Open Access | Times Cited: 11
Joel Markgren, Faiza Rasheed, Mikael S. Hedenqvist, et al.
International Journal of Biological Macromolecules (2022) Vol. 211, pp. 592-615
Open Access | Times Cited: 11
Showing 11 citing articles:
Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies
Aditi Pradhan, Arfat Anis, Mohammad Asif Alam, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3650-3650
Open Access | Times Cited: 11
Aditi Pradhan, Arfat Anis, Mohammad Asif Alam, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3650-3650
Open Access | Times Cited: 11
Celiac Disease and Possible Dietary Interventions: From Enzymes and Probiotics to Postbiotics and Viruses
Sandip Wagh, Karen M. Lammers, Manohar V. Padul, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 19, pp. 11748-11748
Open Access | Times Cited: 14
Sandip Wagh, Karen M. Lammers, Manohar V. Padul, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 19, pp. 11748-11748
Open Access | Times Cited: 14
Improving the solubility of wheat gluten: Establishing and characterizing wheat gluten-phosvitin complex at molecular and subunit levels
Jiawen Pei, Jie Bai, Liangjie Tian, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109215-109215
Closed Access | Times Cited: 8
Jiawen Pei, Jie Bai, Liangjie Tian, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109215-109215
Closed Access | Times Cited: 8
Effects of HMW‐GSs at Glu‐B1 locus on starch–protein interaction and starch digestibility during thermomechanical processing of wheat dough
Pai Peng, Xiaolong Wang, Mei Liao, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 4, pp. 2134-2145
Closed Access | Times Cited: 10
Pai Peng, Xiaolong Wang, Mei Liao, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 4, pp. 2134-2145
Closed Access | Times Cited: 10
Effect of anthocyanins on mechanical and physicochemical properties of wheat dough
Yueqin Li, Li Xie, Xintong Jiang, et al.
Journal of Cereal Science (2023) Vol. 110, pp. 103652-103652
Closed Access | Times Cited: 5
Yueqin Li, Li Xie, Xintong Jiang, et al.
Journal of Cereal Science (2023) Vol. 110, pp. 103652-103652
Closed Access | Times Cited: 5
Diverse wheat lines to mitigate the effect of drought on end-use quality
Yuzhou Lan, Ramune Kuktaite, Aakash Chawade, et al.
Frontiers in Food Science and Technology (2023) Vol. 3
Open Access | Times Cited: 5
Yuzhou Lan, Ramune Kuktaite, Aakash Chawade, et al.
Frontiers in Food Science and Technology (2023) Vol. 3
Open Access | Times Cited: 5
Influence of pH and lipid membrane on the liquid–liquid phase separation of wheat γ-gliadin in aqueous conditions
Rémy Cochereau, Hugo Voisin, Véronique Solé-Jamault, et al.
Journal of Colloid and Interface Science (2024) Vol. 668, pp. 252-263
Open Access | Times Cited: 1
Rémy Cochereau, Hugo Voisin, Véronique Solé-Jamault, et al.
Journal of Colloid and Interface Science (2024) Vol. 668, pp. 252-263
Open Access | Times Cited: 1
IDP Force Fields Applied to Model PPII-Rich 33-mer Gliadin Peptides
María Julia Amundarain, Agustín Vietri, Verónica I. Dodero, et al.
The Journal of Physical Chemistry B (2023) Vol. 127, Iss. 11, pp. 2407-2417
Closed Access | Times Cited: 3
María Julia Amundarain, Agustín Vietri, Verónica I. Dodero, et al.
The Journal of Physical Chemistry B (2023) Vol. 127, Iss. 11, pp. 2407-2417
Closed Access | Times Cited: 3
Green Chemistry to Modify Functional Properties of Crambe Protein Isolate-Based Thermally Formed Films
William R. Newson, Antonio J. Capezza, Ramune Kuktaite, et al.
ACS Omega (2023) Vol. 8, Iss. 23, pp. 20342-20351
Open Access | Times Cited: 3
William R. Newson, Antonio J. Capezza, Ramune Kuktaite, et al.
ACS Omega (2023) Vol. 8, Iss. 23, pp. 20342-20351
Open Access | Times Cited: 3
Unlocking the genetic potential of Ethiopian durum wheat landraces with high protein quality: Sources to be used in future breeding for pasta production
Behailu Mulugeta, Kassahun Tesfaye, Rodomiro Ortíz, et al.
Food and Energy Security (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 3
Behailu Mulugeta, Kassahun Tesfaye, Rodomiro Ortíz, et al.
Food and Energy Security (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 3
Influence of Ph and Lipid Membrane on the Liquid-Liquid Phase Separation of Wheat Γ-Gliadin in Aqueous Conditions
Rémy Cochereau, Hugo Voisin, Joëlle Davy, et al.
(2024)
Closed Access
Rémy Cochereau, Hugo Voisin, Joëlle Davy, et al.
(2024)
Closed Access
