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 black soybean powder particle size on the characteristics of mixed powder and wheat flour dough
Liping Yang, Sunyan Wang, Houfang Zhang, et al.
LWT (2022) Vol. 167, pp. 113834-113834
Open Access | Times Cited: 21
Liping Yang, Sunyan Wang, Houfang Zhang, et al.
LWT (2022) Vol. 167, pp. 113834-113834
Open Access | Times Cited: 21
Showing 21 citing articles:
Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour
Liping Yang, Houfang Zhang, Biao Huang, et al.
Gels (2023) Vol. 9, Iss. 2, pp. 73-73
Open Access | Times Cited: 15
Liping Yang, Houfang Zhang, Biao Huang, et al.
Gels (2023) Vol. 9, Iss. 2, pp. 73-73
Open Access | Times Cited: 15
α-Glucosidase inhibitors derived from black soybean and their inhibitory mechanisms
Yu Zheng, Ruifen Zhang, Fei Huang, et al.
LWT (2023) Vol. 189, pp. 115502-115502
Open Access | Times Cited: 12
Yu Zheng, Ruifen Zhang, Fei Huang, et al.
LWT (2023) Vol. 189, pp. 115502-115502
Open Access | Times Cited: 12
Microwave and Steam Processing: A Novel Approach to Modifying the Characteristics of Reconstituted Whole Wheat Flour and Dough
Xuhua Liu, Qi Sun, Rong Yan, et al.
Molecules (2025) Vol. 30, Iss. 2, pp. 203-203
Open Access
Xuhua Liu, Qi Sun, Rong Yan, et al.
Molecules (2025) Vol. 30, Iss. 2, pp. 203-203
Open Access
Preparation conditions optimization and functional characteristics investigation of cationic-acetylated glutinous rice starch
Wangfen Zhang, Ruidi He, Zhenyu Yu, et al.
LWT (2024) Vol. 201, pp. 116239-116239
Open Access | Times Cited: 3
Wangfen Zhang, Ruidi He, Zhenyu Yu, et al.
LWT (2024) Vol. 201, pp. 116239-116239
Open Access | Times Cited: 3
Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Composite Dough
Sourav Misra, Shubham Mandliya, Pooja Pandey, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 2, pp. 464-478
Closed Access | Times Cited: 7
Sourav Misra, Shubham Mandliya, Pooja Pandey, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 2, pp. 464-478
Closed Access | Times Cited: 7
Quality characteristics of silver carp surimi gels as affected by okara
Yudong Wang, Xiaoqin Tu, Liu Shi, et al.
International Journal of Food Properties (2022) Vol. 26, Iss. 1, pp. 49-64
Open Access | Times Cited: 11
Yudong Wang, Xiaoqin Tu, Liu Shi, et al.
International Journal of Food Properties (2022) Vol. 26, Iss. 1, pp. 49-64
Open Access | Times Cited: 11
Effects of component ratios on the properties of sweet potato–oat composite dough and the quality of its steamed cake
Xinyu Wei, Guangyue Ren, Wenchao Liu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3248-3259
Closed Access | Times Cited: 2
Xinyu Wei, Guangyue Ren, Wenchao Liu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3248-3259
Closed Access | Times Cited: 2
Impact of Particle Size on the Physicochemical, Functional, and In Vitro Digestibility Properties of Fava Bean Flour and Bread
Sunday J. Olakanmi, Digvir S. Jayas, Jitendra Paliwal, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2862-2862
Open Access | Times Cited: 2
Sunday J. Olakanmi, Digvir S. Jayas, Jitendra Paliwal, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2862-2862
Open Access | Times Cited: 2
Changes in the rheological, textural, microstructural and in vitro antioxidant properties of biscuit dough by incorporation of the extract and fiber-rich residue obtained through green extraction of defatted date seeds
Meththa Ranasinghe, Constantinos Stathopoulos, Balan Sundarakani, et al.
Food Structure (2024), pp. 100395-100395
Open Access | Times Cited: 2
Meththa Ranasinghe, Constantinos Stathopoulos, Balan Sundarakani, et al.
Food Structure (2024), pp. 100395-100395
Open Access | Times Cited: 2
Effects of dual modification by cationization and acetylation on the physicochemical and structural characteristics of glutinous rice starch
Wangfen Zhang, Gongqi Zhao, Biao Huang, et al.
International Journal of Biological Macromolecules (2023) Vol. 255, pp. 128277-128277
Closed Access | Times Cited: 5
Wangfen Zhang, Gongqi Zhao, Biao Huang, et al.
International Journal of Biological Macromolecules (2023) Vol. 255, pp. 128277-128277
Closed Access | Times Cited: 5
Potentials of superfine grinding in quality modification of food powders
Haile Tesfaye Duguma, Liyan Zhang, Chigozie E. Ofoedu, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 530-541
Open Access | Times Cited: 4
Haile Tesfaye Duguma, Liyan Zhang, Chigozie E. Ofoedu, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 530-541
Open Access | Times Cited: 4
Pengembangan Produksi dan Pemasaran Roti Tawar Kukus Beku Berbasiskan Labu Kuning Varitas Juai di Kota Banjarbaru
Rini Hustiany, Dessy Maulidya Maharani, Suci Latifah Noor Fahmi, et al.
Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul) (2024) Vol. 3, Iss. 3, pp. 440-440
Open Access | Times Cited: 1
Rini Hustiany, Dessy Maulidya Maharani, Suci Latifah Noor Fahmi, et al.
Jurnal Pengabdian ILUNG (Inovasi Lahan Basah Unggul) (2024) Vol. 3, Iss. 3, pp. 440-440
Open Access | Times Cited: 1
Study on the Mechanism of Flavonoid Enrichment in Black Soybean Sprouts by Abscisic Acid/Melatonin Under Slight Acid Treatment
Jiyuan Xue, Xiaolan Quan, Yang Jia, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3567-3567
Open Access | Times Cited: 1
Jiyuan Xue, Xiaolan Quan, Yang Jia, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3567-3567
Open Access | Times Cited: 1
EVALUATION OF INDONESIAN LOCAL SOYBEAN BASED ON CHEMICAL CHARACTERISTICS AND VISIBLE - NEAR INFRARED SPECTRA WITH CHEMOMETRICS
Rudiati Evi Masithoh, Farid Rakhmat Abadi, Lilik Sutiarso, et al.
BIOTROPIA (2024) Vol. 31, Iss. 1, pp. 63-75
Open Access
Rudiati Evi Masithoh, Farid Rakhmat Abadi, Lilik Sutiarso, et al.
BIOTROPIA (2024) Vol. 31, Iss. 1, pp. 63-75
Open Access
Water uptake by freeze-dried potato and soybean powders: experiments and simulations
Koki Ryo, Xi Yang, Shingo Matsukawa
Journal of Food Science and Technology (2024) Vol. 62, Iss. 2, pp. 283-291
Closed Access
Koki Ryo, Xi Yang, Shingo Matsukawa
Journal of Food Science and Technology (2024) Vol. 62, Iss. 2, pp. 283-291
Closed Access
Effect of superfine grinding mulberry leaves (Morus alba Linn.) powder on biscuit properties
Lu‐Jing Gan, Wei‐Li Chen, Shutian Chen, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9500-9511
Closed Access
Lu‐Jing Gan, Wei‐Li Chen, Shutian Chen, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9500-9511
Closed Access
Effects of wheat germ treated with different stabilization methods on dough characteristics and steamed bread quality
Gongqi Zhao, Shiqiang Hu, Qianqian Huang, et al.
Journal of Cereal Science (2024), pp. 104056-104056
Closed Access
Gongqi Zhao, Shiqiang Hu, Qianqian Huang, et al.
Journal of Cereal Science (2024), pp. 104056-104056
Closed Access
Effects of high hydrostatic pressure on folate and isoflavone contents, bioaccessibility, and physicochemical properties of soybean powder
Yan Xu, Ling Yan Yi, Xiaoyun Wang, et al.
LWT (2024), pp. 117056-117056
Open Access
Yan Xu, Ling Yan Yi, Xiaoyun Wang, et al.
LWT (2024), pp. 117056-117056
Open Access
Steamed Bread from Juai Pumpkin Puree One of South Kalimantan Superior Agricultural Commodities
Rini Hustiany, Suci Latifah Noor Fahmi, Zairin Zairin
IOP Conference Series Earth and Environmental Science (2024) Vol. 1413, Iss. 1, pp. 012066-012066
Open Access
Rini Hustiany, Suci Latifah Noor Fahmi, Zairin Zairin
IOP Conference Series Earth and Environmental Science (2024) Vol. 1413, Iss. 1, pp. 012066-012066
Open Access
Review: Evaluasi Fisik terhadap Penggunaan Tepung Komposit pada Kualitas Cookies
Destiana Adinda Putri
Food Scientia Journal of Food Science and Technology (2023) Vol. 3, Iss. 1, pp. 1-26
Open Access | Times Cited: 1
Destiana Adinda Putri
Food Scientia Journal of Food Science and Technology (2023) Vol. 3, Iss. 1, pp. 1-26
Open Access | Times Cited: 1
Physical and Sensory Characteristics of Gluten Free Cookies Prepared from Black Glutinous Rice and MOCAF Flour Combination
Destiana Adinda Putri, Husnita Komalasari, Devy Ulandari, et al.
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) (2023) Vol. 8, Iss. 2, pp. 167-183
Open Access
Destiana Adinda Putri, Husnita Komalasari, Devy Ulandari, et al.
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) (2023) Vol. 8, Iss. 2, pp. 167-183
Open Access
