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 soluble oat β-glucan and tea polyphenols on the rheological properties and microstructure of wheat dough
Mei Zhou, Wenjun Wang, Xinlu Feng, et al.
LWT (2024) Vol. 198, pp. 116004-116004
Open Access | Times Cited: 7
Mei Zhou, Wenjun Wang, Xinlu Feng, et al.
LWT (2024) Vol. 198, pp. 116004-116004
Open Access | Times Cited: 7
Showing 7 citing articles:
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
Oat flour and β-glucan regulate the quality of cereal flour and cereal products: Unveiling novel physicochemical insights with future perspectives
Ruoyuan Xu, H. Ye, Dexiong Zeng, et al.
International Journal of Biological Macromolecules (2025), pp. 142362-142362
Closed Access
Ruoyuan Xu, H. Ye, Dexiong Zeng, et al.
International Journal of Biological Macromolecules (2025), pp. 142362-142362
Closed Access
Insight into separation of wheat starch and gluten affected by ultrasound-assisted xylanase treatment
Limin Li, Qingfa Wang, Rui Che, et al.
Food Chemistry (2025), pp. 144318-144318
Closed Access
Limin Li, Qingfa Wang, Rui Che, et al.
Food Chemistry (2025), pp. 144318-144318
Closed Access
Insights into the enhancement mechanism of rheological properties of dough induced by wheat flour maturation: The view from gluten proteins aggregation
Yingtao Yu, Wei Gong, Hao Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136942-136942
Closed Access | Times Cited: 1
Yingtao Yu, Wei Gong, Hao Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136942-136942
Closed Access | Times Cited: 1
Effect of tea polyphenols on the quality of frozen cooked noodles
Yali Ping, Lei Zhang, Hua Li, et al.
Cereal Chemistry (2024)
Open Access
Yali Ping, Lei Zhang, Hua Li, et al.
Cereal Chemistry (2024)
Open Access
Mechanism underlying the effect of soluble oat β-glucan and tea polyphenols on wheat gluten aggregation characteristics
Mei Zhou, Wenjun Wang, Xinlu Feng, et al.
International Journal of Biological Macromolecules (2024) Vol. 288, pp. 138669-138669
Closed Access
Mei Zhou, Wenjun Wang, Xinlu Feng, et al.
International Journal of Biological Macromolecules (2024) Vol. 288, pp. 138669-138669
Closed Access
Physical Properties, Health Functionality, and Sensory Evaluation of Bread with the Unused Parts of Waxy Barley
Tsugumi Furuichi, Ayane Uno, Yoko Tsurunaga
Applied Sciences (2024) Vol. 14, Iss. 24, pp. 11730-11730
Open Access
Tsugumi Furuichi, Ayane Uno, Yoko Tsurunaga
Applied Sciences (2024) Vol. 14, Iss. 24, pp. 11730-11730
Open Access
