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 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
Mengyuan Li, Sen Ma
International Journal of Biological Macromolecules (2024), pp. 137692-137692
Closed Access | Times Cited: 8
Showing 8 citing articles:
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
Mengyuan Li, Sen Ma, Xueling Zheng, et al.
Food Bioscience (2025), pp. 106219-106219
Closed Access | Times Cited: 2
Fish collagen mediated alteration of wheat starch thermal properties during multi-species co-fermentation
Zhen Wang, Xinrui Zhang, Jianxin Fu, et al.
International Journal of Biological Macromolecules (2025), pp. 139987-139987
Closed Access | Times Cited: 1
Zhen Wang, Xinrui Zhang, Jianxin Fu, et al.
International Journal of Biological Macromolecules (2025), pp. 139987-139987
Closed Access | Times Cited: 1
Moderately mechanically activated starch in improving protein digestibility: Application in noodles
Lingfang Zhang, Shuzhen Yang, Congcong Wang, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 139856-139856
Closed Access
Lingfang Zhang, Shuzhen Yang, Congcong Wang, et al.
International Journal of Biological Macromolecules (2025) Vol. 298, pp. 139856-139856
Closed Access
Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber
Jun Zhao, Wenlong Xie, Zhilong Chen, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 346-346
Open Access
Jun Zhao, Wenlong Xie, Zhilong Chen, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 346-346
Open Access
Effect of ozonated water combined with tea polyphenols on microbiological, quality and physio-chemical characteristics of semi-dried black wheat and buckwheat noodles during storage
Ling Zeng, Qiuting Wu, Linda Tang, et al.
LWT (2025), pp. 117529-117529
Open Access
Ling Zeng, Qiuting Wu, Linda Tang, et al.
LWT (2025), pp. 117529-117529
Open Access
Effects of Different Pretreatments on Wheat Bran and Its Arabinoxylan Obtained by Sequential Extraction with Dilute Alkali and Alkali–Urea Mixture
Axiang Liu, Shengjie Zhang, Wentao Wang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 696-696
Open Access
Axiang Liu, Shengjie Zhang, Wentao Wang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 696-696
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
Mengyuan Li, Xueling Zheng, Binghua Sun, et al.
International Journal of Biological Macromolecules (2025), pp. 142045-142045
Closed Access
The cryoprotective effect of wheat bran-soluble dietary fiber on frozen gluten protein quality
Wenliang Zhao, Yi Lyu, Ling Xiong, et al.
Journal of Cereal Science (2025), pp. 104171-104171
Closed Access
Wenliang Zhao, Yi Lyu, Ling Xiong, et al.
Journal of Cereal Science (2025), pp. 104171-104171
Closed Access
