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OpenAlex Citation Counts

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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:

Wheat polysaccharides and gluten effect on water migration and structure in noodle doughs: An 1H LF-NMR study
Ling Liu, Xinzhong Hu, Liang Zou
Journal of Cereal Science (2023) Vol. 110, pp. 103628-103628
Closed Access | Times Cited: 22

Showing 22 citing articles:

Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin
Tianfu Cheng, Zhongjiang Wang, Fuwei Sun, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109305-109305
Closed Access | Times Cited: 55
Effects of konjac glucomannan with different degrees of deacetylation on the properties and structure of wheat gluten protein
Zhilong Zeng, X. Guan, Xiaoli Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133780-133780
Closed Access | Times Cited: 9
Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents
Haoxuan Ye, Yingquan Zhang, Lei Wang, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 996-996
Open Access | Times Cited: 6
Fabrication of mung bean protein-sugar beet pectin hydrogels by duo-induction of heating and laccase: Gelling properties and delivery of riboflavin
Yutong Guo, Li Liang, Xiaoyu Yang
Food Hydrocolloids (2024) Vol. 159, pp. 110690-110690
Closed Access | Times Cited: 4
Quality improvements of reconstituted noodles by pre-hydrating gluten: Insights at different levels
Haoran Luo, Zehua Zhang, Yiyuan Zou, et al.
Food Chemistry (2025) Vol. 472, pp. 142923-142923
Closed Access
Integrated Janus gel with bilayered heterostructure for high-performance supercapacitors
Yuzhen Qian, Zeyi Wang, Lin Wang, et al.
Journal of Colloid and Interface Science (2025) Vol. 686, pp. 487-497
Closed Access
Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding — A review
Jikai Jiang, Jingjie Yang, Xiangqi Fan, et al.
Food Chemistry (2025) Vol. 476, pp. 143509-143509
Closed Access
From water migration to aroma development: Revealing the influence of environmental airflow on the aroma of white tea during withering
Jiao Feng, Shuping Ye, Jinyuan Wang, et al.
Food Chemistry (2025) Vol. 479, pp. 143797-143797
Closed Access
Extended Electrochemical Window Via Interfacial Microdomain Regulation by a Bicontinuous Microemulsion‐Based Heterogel Electrolyte
Yuzhen Qian, Long Su, Hongyue Jing, et al.
Carbon Energy (2025)
Open Access
Influence of highland barley β-glucan on textural, structural, and rheological characteristics of corn starch
Liang Li, Yajie Zhao, Anqi Mou, et al.
International Journal of Biological Macromolecules (2025), pp. 141971-141971
Closed Access
Dielectric and microwave-absorbing behavior of hydrated wheat starch-gluten systems in relation to water mobility
Yejun Wu, Bowen Yan, Tao Yuan, et al.
Journal of Food Engineering (2023) Vol. 360, pp. 111724-111724
Closed Access | Times Cited: 9
Real-Time Monitoring of Dough Quality in a Dough Mixer Based on Current Change
Wei Wang, Xiaoling Zhou, Wenlong Li, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 504-504
Open Access | Times Cited: 3
Pre-hydration of wheat flours improved the qualities of white salted noodles through promoting the dispersion of starch granules and the formation of uniformly filled gluten networks
Yajing Qi, Yanan Shi, Jiahao Cheng, et al.
Journal of Cereal Science (2024) Vol. 116, pp. 103871-103871
Closed Access | Times Cited: 3
Hydration and solution properties of fluorescently labeled wheat arabinoxylans following enzymatic hydrolysis
Jieya Wang, Yan Liu, Qingbin Guo, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110691-110691
Closed Access | Times Cited: 3
Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase
Xiaoyu Zhu, Shijin Zhang, Luyao Bian, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4146-4146
Open Access | Times Cited: 5
Pleurotus ostreatus is a promising candidate of an edible 3D printing ink: Investigation of printability and characterization
Rui Liu, Qiuhui Hu, Gaoxing Ma, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100688-100688
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
Effect of Buckwheat hulls at cell-scale on physiochemical and textural properties of steamed rice cake
Lijuan Wang, Zicong Guo, Haoran Wang, et al.
LWT (2024), pp. 116818-116818
Open 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
Influence of Polysaccharides Isolated from Lycium Barbarum L. Leaves on the Hydration Dynamics of Wheat Dough
Majida Al‐Wraikat
(2024)
Closed Access
Effects of cereal flour types and sourdough on dough physicochemical properties and steamed bread quality
Junli Liu, Wei Zhao, Aixia Zhang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 9, pp. 5434-5448
Closed Access
Processing properties of wheat dough mediated by proteoglycan extracted from the liquid fermented Ganoderma Lucidum
Zhuojia Xu, Dan Xu, Yamei Jin, et al.
Food Bioscience (2024), pp. 105602-105602
Closed Access
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