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 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: 9
Changrong Wang, Mengfan Lin, Yibin Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130905-130905
Closed Access | Times Cited: 9
Showing 9 citing articles:
Combined use of steam explosion, alkali, and microbial methods improving the yield, structure and properties of soluble dietary fiber from bamboo shoot shells
Yu Wang, Jie Tong, Ting Wang, et al.
Food Chemistry (2025) Vol. 471, pp. 142754-142754
Closed Access
Yu Wang, Jie Tong, Ting Wang, et al.
Food Chemistry (2025) Vol. 471, pp. 142754-142754
Closed Access
Agrocybe cylindracea Dietary Fiber Modification: Sodium Hydroxide Treatment Outperforms High-Temperature, Cellulase, and Lactobacillus Fermentation
Jingjing Kang, Li Wang, Ling Dong, et al.
Molecules (2024) Vol. 29, Iss. 15, pp. 3519-3519
Open Access | Times Cited: 2
Jingjing Kang, Li Wang, Ling Dong, et al.
Molecules (2024) Vol. 29, Iss. 15, pp. 3519-3519
Open Access | Times Cited: 2
Effect of xylooligosaccharides from rice husks on the pasting and rheological properties of dough and biscuit quality
Shuangqi Tian, Ziyi Yang, Feng Yan, et al.
LWT (2024) Vol. 205, pp. 116547-116547
Open Access | Times Cited: 1
Shuangqi Tian, Ziyi Yang, Feng Yan, et al.
LWT (2024) Vol. 205, pp. 116547-116547
Open Access | Times Cited: 1
Impact of Lycium barbarum Polysaccharides on Wheat Dough Quality and Hydration Dynamics
Majida Al‐Wraikat, Mohamed Aamer Abubaker, Linqiang Li, et al.
LWT (2024), pp. 116753-116753
Open Access | Times Cited: 1
Majida Al‐Wraikat, Mohamed Aamer Abubaker, Linqiang Li, et al.
LWT (2024), pp. 116753-116753
Open Access | Times Cited: 1
Effect of heat pump drying temperature on moisture migration characteristics and quality of instant Tremella fuciformis
Li Wu, Shuiliang Chen, Yibin Li, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100825-100825
Open Access
Li Wu, Shuiliang Chen, Yibin Li, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100825-100825
Open Access
Effect of Solid-State Fermentation of Hericium erinaceus on the Structure and Physicochemical Properties of Soluble Dietary Fiber from Corn Husk
He Ban, Qiannan Liu, Lin Xiu, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2895-2895
Open Access
He Ban, Qiannan Liu, Lin Xiu, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2895-2895
Open Access
Modification of Tartary buckwheat flour via steam explosion and the quality characteristics of corresponding gluten-free whole-grain cookies
Feng Kong, Yue Li, Xinru Qiu, et al.
LWT (2024) Vol. 213, pp. 117066-117066
Open Access
Feng Kong, Yue Li, Xinru Qiu, et al.
LWT (2024) Vol. 213, pp. 117066-117066
Open Access
Effect of modified grapefruit peel dietary fiber on bread: baking quality, flavor characteristics, and starch digestive properties
Wenjie Ma, Hairong Huang, Bing Zheng, et al.
Food Hydrocolloids (2024), pp. 110964-110964
Closed Access
Wenjie Ma, Hairong Huang, Bing Zheng, et al.
Food Hydrocolloids (2024), pp. 110964-110964
Closed Access
Effect of induced electric field treatment on structural and physicochemical properties of wheat bran to enhance soluble dietary fiber content
Shaoshuang Qin, Ming Li, Yulu Yang, et al.
Food Research International (2024) Vol. 201, pp. 115618-115618
Closed Access
Shaoshuang Qin, Ming Li, Yulu Yang, et al.
Food Research International (2024) Vol. 201, pp. 115618-115618
Closed Access
