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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:

Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties
Qian Li, Rui Liu, Tao Wu, et al.
Journal of Agricultural and Food Chemistry (2016) Vol. 64, Iss. 46, pp. 8735-8744
Closed Access | Times Cited: 67

Showing 1-25 of 67 citing articles:

Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms
Yun Zhou, Sushil Dhital, Chenyang Zhao, et al.
Food Hydrocolloids (2020) Vol. 111, pp. 106203-106203
Closed Access | Times Cited: 162
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
Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough
Wenjie Sui, Xuan Xie, Rui Liu, et al.
Food Hydrocolloids (2018) Vol. 84, pp. 571-580
Closed Access | Times Cited: 115
Molecular characterization of water-extractable arabinoxylan from wheat bran and its effect on the heat-induced polymerization of gluten and steamed bread quality
Pei Wang, Cuidan Hou, Xiaohui Zhao, et al.
Food Hydrocolloids (2018) Vol. 87, pp. 570-581
Closed Access | Times Cited: 90
Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread
Jinying Guo, Feng Liu, Chuanfa Gan, et al.
Food Chemistry (2021) Vol. 368, pp. 130853-130853
Closed Access | Times Cited: 80
Effects of ultrasound-assisted enzyme hydrolysis on the microstructure and physicochemical properties of okara fibers
Xuejing Fan, Haode Chang, Yanan Lin, et al.
Ultrasonics Sonochemistry (2020) Vol. 69, pp. 105247-105247
Open Access | Times Cited: 73
Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review
Mengyuan Li, Li Li, Binghua Sun, et al.
International Journal of Biological Macromolecules (2023) Vol. 255, pp. 128199-128199
Closed Access | Times Cited: 27
Soluble Dietary Fiber Reduces Trimethylamine Metabolism via Gut Microbiota and Co‐Regulates Host AMPK Pathways
Qian Li, Tao Wu, Rui Liu, et al.
Molecular Nutrition & Food Research (2017) Vol. 61, Iss. 12
Closed Access | Times Cited: 70
Effect of water-extractable arabinoxylan with different molecular weight on the heat-induced aggregation behavior of gluten
Xiaohui Zhao, Cuidan Hou, Mengqi Tian, et al.
Food Hydrocolloids (2019) Vol. 99, pp. 105318-105318
Closed Access | Times Cited: 61
Process of steam explosion assisted superfine grinding on particle size, chemical composition and physico-chemical properties of wheat bran powder
Feng Kong, Lan Wang, Haifei Gao, et al.
Powder Technology (2020) Vol. 371, pp. 154-160
Closed Access | Times Cited: 60
Water-Extractable Arabinoxylan-Induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment
Pei Wang, Xiaohui Zhao, Runqiang Yang, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 13, pp. 4005-4016
Closed Access | Times Cited: 59
Structure, thermal and rheological properties of different soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler residues
Zihan Xue, Yue Chen, Yanan Jia, et al.
Food Hydrocolloids (2019) Vol. 95, pp. 10-18
Closed Access | Times Cited: 57
Development of a novel model dough based on mechanically activated cassava starch and gluten protein: Application in bread
Rong Liu, Weidong Sun, Yanjuan Zhang, et al.
Food Chemistry (2019) Vol. 300, pp. 125196-125196
Closed Access | Times Cited: 55
Impact of arabinoxylan on characteristics, stability and lipid oxidation of oil-in-water emulsions: Arabinoxylan from wheat bran, corn bran, rice bran, and rye bran
Shanshan Li, Hong Chen, Wei Cheng, et al.
Food Chemistry (2021) Vol. 358, pp. 129813-129813
Closed Access | Times Cited: 44
Combination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate
Silvio Iacovino, Maria Carmela Trivisonno, Maria Cristina Messia, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109446-109446
Open Access | Times Cited: 21
Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive
Muhammad Bilal, Dandan Li, Chong Xie, et al.
Food Chemistry (2024) Vol. 463, pp. 141146-141146
Closed Access | Times Cited: 7
In-depth understanding of the effects of different molecular weight pullulan interacting with protein and starch on dough structure and application properties
Ying Gong, Wenjie Sui, Huiting Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131556-131556
Closed Access | Times Cited: 6
Interactions between soluble dietary fibers and wheat gluten in dough studied by confocal laser scanning microscopy
Qian Li, Rui Liu, Tao Wu, et al.
Food Research International (2017) Vol. 95, pp. 19-27
Closed Access | Times Cited: 57
Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths
Xuemin Kang, Jie Sui, Hongwei Qiu, et al.
LWT (2021) Vol. 144, pp. 111271-111271
Closed Access | Times Cited: 37
Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough
Yujuan Gu, Xiaojie Qian, Binghua Sun, et al.
Food Chemistry (2022) Vol. 404, pp. 134715-134715
Closed Access | Times Cited: 23
Aggregation and rheological behavior of soluble dietary fibers from wheat bran
Qian Li, Rui Liu, Tao Wu, et al.
Food Research International (2017) Vol. 102, pp. 291-302
Closed Access | Times Cited: 41
Structural Variation and Microrheological Properties of a Homogeneous Polysaccharide from Wheat Germ
Liyuan Yun, Tao Wu, Rui Liu, et al.
Journal of Agricultural and Food Chemistry (2018) Vol. 66, Iss. 11, pp. 2977-2987
Closed Access | Times Cited: 40
Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality
Li Gao, Weiwei Cheng, Meixia Fu, et al.
Food Structure (2021) Vol. 31, pp. 100248-100248
Closed Access | Times Cited: 31
Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics
Ningjie Li, Songjun Wang, Tianli Wang, et al.
Foods (2022) Vol. 11, Iss. 12, pp. 1722-1722
Open Access | Times Cited: 19
Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability
Wen Li, Rui Xu, Shaoshuang Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133223-133223
Closed Access | Times Cited: 4
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