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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.

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Showing 12 citing articles:

Effects of co-assembly of gliadin and carboxymethyl cellulose on the high internal phase pickering emulsions: Rheology properties, 3D printing performance and oil-soluble nutrient delivery
Duo Zhang, Yongkang Yang, Rixin Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110162-110162
Closed Access | Times Cited: 13
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: 6
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
Effect of basil seed gum with low or high molecular weight on the rheological, physicochemical and structural properties of frozen dough
Yang Qin, Ning Chen, Han-Qing Chen
Food Chemistry (2025) Vol. 479, pp. 143808-143808
Closed Access
Influence of long-chain inulin phosphate monoester on structural and antidiabetic characteristics of red kidney bean steamed bread
Yunhui Zhang, Zhouya Bai, Xinrui Xi, et al.
International Journal of Biological Macromolecules (2025), pp. 141965-141965
Closed Access
Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing
Qing Yang, Jinying Guo, Fan Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101431-101431
Open Access | Times Cited: 3
Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds
Zhao Fen, Jinying Guo, Gege Zhang, et al.
Food Research International (2024) Vol. 195, pp. 114962-114962
Closed Access | Times Cited: 3
Physicochemical alterations and in vitro digestion changes of quinoa starch induced by combination of ultrasound and konjac glucomannan
Can Lu, Jinying Guo, Peiyao Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141380-141380
Closed Access | Times Cited: 2
Effects of rice bran soluble dietary fiber on the physicochemical properties of frozen dough and the quality of steamed bread
Su Zhang, Zhenyu Zhang, Miao Wang, et al.
LWT (2024), pp. 117120-117120
Open Access | Times Cited: 1
Quality analysis of dough and steamed bread under various freezing conditions
Mengli Niu, Jinying Guo, Xue Yang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4345-4358
Closed Access
Peptide incorporation in frozen dough and steamed bread: Characteristics and structure-function relationship
Gege Zhang, Jinying Guo, Zhao Fen, et al.
LWT (2024) Vol. 205, pp. 116551-116551
Open Access
Effects of arabinoxylan extracted from vinegar residue on physicochemical and structural properties of gluten proteins obtained from freeze–thaw wheat dough
Yuanyuan Zhu, Yan Qian, Yongjian Yu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 2077-2085
Open Access
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