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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:

Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review
Mengyuan Li, Li Li, Binghua Sun, et al.
International Journal of Biological Macromolecules (2023) Vol. 255, pp. 128199-128199
Closed Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

A review of healthy role of dietary fiber in modulating chronic diseases
Mengyuan Li, Sen Ma
Food Research International (2024) Vol. 191, pp. 114682-114682
Closed Access | Times Cited: 34
Studies on the formation mechanism and multiscale structure of wheat bran dietary fiber-gluten protein complex
Mengyuan Li, Sen Ma, Xueling Zheng, et al.
Food Bioscience (2025), pp. 106219-106219
Closed Access | Times Cited: 2
Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuits
Changrong Wang, Mengfan Lin, Yibin Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130905-130905
Closed Access | Times Cited: 10
Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior
Mengyuan Li, Sen Ma
International Journal of Biological Macromolecules (2024), pp. 137692-137692
Closed Access | Times Cited: 8
Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
Peiyao Li, Jinying Guo, Can Lu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110420-110420
Closed Access | Times Cited: 7
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: 6
Comparative study on composition and functional properties of brewer’s spent grain proteins precipitated by citric acid and hydrochloric acid
Toktam Farjami, Animesh Sharma, Lars Hagen, et al.
Food Chemistry (2024) Vol. 446, pp. 138863-138863
Closed Access | Times Cited: 5
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
Qingyang Liu, Simiao Wu, Xinyang Sun
Food Hydrocolloids (2024) Vol. 160, pp. 110742-110742
Closed Access | Times Cited: 4
Effect of soluble dietary fiber from corn bran on pasting, retrogradation, and digestion characteristics of corn starch
Li Sheng, Yuqian Zheng, Zhilong Chen, et al.
Food Chemistry X (2024) Vol. 24, pp. 102013-102013
Open Access | Times Cited: 4
Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles
Kerui Su, Zhiyong Fan, Muhammad Usman, et al.
Food Hydrocolloids (2024) Vol. 162, pp. 110959-110959
Closed Access | Times Cited: 4
Enhancement of grindability and physicochemical properties of Ganoderma lucidum through steam explosion and its impact on quality characteristics of wheat dough
Feng Kong, Yue Li, Xinru Qiu, et al.
LWT (2025), pp. 117485-117485
Open Access
Fruit Carbohydrates and Their Impact on the Glycemic Index: A Study of Key Determinants
Manish Kumar Singh, Sunhee Han, Songhyun Ju, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 646-646
Open Access
Mechanistic insights into starch behavior and starch-protein interactions in whole grain oat flour: Structural and functional modifications by steam explosion treatment
Ruge Cao, Gao Yi, Lu Wang, et al.
International Journal of Biological Macromolecules (2025) Vol. 307, pp. 142058-142058
Closed Access
The Particle Size of Wheat Bran Dietary Fiber Influences Its Improvement Effects on Constipation
Luyao Li, Linlin Hu, Rui Chen, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1001-1001
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
Sustainable utilization of spent coffee grounds in low-moisture meat analogs
H. G. Jung, Yoseob Han, Bon‐Jae Gu
Deleted Journal (2025) Vol. 32, Iss. 1, pp. 77-87
Closed Access
Effects of wheat cultivar, bran concentration and endoxylanase on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough
Xinyang Sun, Ziwu Bu, Simiao Wu
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137292-137292
Closed Access | Times Cited: 2
Effect of Fucoidan on Structure and Bioactivity of Chinese Steamed Bread
Qingyu Yang, Man Li, Chenqi Gu, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1057-1057
Open Access | Times Cited: 2
Effect of moderate heating during alkaline extraction on composition and functional properties of brewer's spent grain protein concentrates
Toktam Farjami, Rasa Šližytė, Ida‐Johanne Jensen, et al.
Food Bioscience (2024) Vol. 61, pp. 104604-104604
Closed Access | Times Cited: 2
Improvement of okara noodle quality by modifying the soluble/insoluble dietary fibre ratio
Le Xie, Lu Lu, Liangzhong Zhao, et al.
Food Chemistry (2024) Vol. 464, pp. 141566-141566
Closed Access | Times Cited: 2
Comparison of different colored barley hordein/glutelin techno-functional and its ratio modulation on the improvement of reconstituted dough's dynamic thermal processing behavior: A mechanistic investigation
Wei Liang, Xinyue Liu, Hongwei Wang, et al.
Food Hydrocolloids (2024), pp. 110651-110651
Closed Access | Times Cited: 1
Mitigating the Effects of Starch Derivatives on Cold Denaturation of Gluten Protein: Insights from Hydration Capacity and Conformation Behavior
Yang Li, Haocun Kong, Caiming Li, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 47, pp. 26451-26461
Closed Access | Times Cited: 1
Physicochemical evaluation and sensory profiling of protein-crosslinked instant noodles enriched with particle size-fractionated banana peel powder
Kurnia Ramadhan, Nasma Sadah, Nurul Asiah, et al.
Journal of Cereal Science (2024), pp. 104029-104029
Closed Access
Qualitative Traits of Heat Stressed Bread Wheat (Triticum aestivum L.) were Improved by Exogenous Potassium Signaling
Muhammad Shahid, Muhammad Farrukh Saleem, Amna Saleem, et al.
Journal of soil science and plant nutrition (2024)
Closed Access
Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread
José Luis Espinoza-Acosta, Melina J. Navarro‐Eúan, Nydia E. Buitimea‐Cantúa, et al.
Cereal Chemistry (2024)
Closed Access
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