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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:

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: 60

Showing 1-25 of 60 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: 163
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: 3
Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality
Ahui Zhao, Peiwen Shi, Runqiang Yang, et al.
Food Hydrocolloids (2021) Vol. 125, pp. 107446-107446
Closed Access | Times Cited: 87
Effect of extrusion temperature on the protein aggregation of wheat gluten with the addition of peanut oil during extrusion
Yu Chen, Ying Liang, Feng Jia, et al.
International Journal of Biological Macromolecules (2020) Vol. 166, pp. 1377-1386
Closed Access | Times Cited: 78
Interactions between gluten and water-unextractable arabinoxylan during the thermal treatment
Xiaojing Si, Tingting Li, Yu Zhang, et al.
Food Chemistry (2020) Vol. 345, pp. 128785-128785
Closed Access | Times Cited: 74
Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods
Konrad Kłosok, Renata Welc, Emilia Fornal, et al.
Molecules (2021) Vol. 26, Iss. 2, pp. 508-508
Open Access | Times Cited: 57
Effect of curdlan on the aggregation behavior and structure of gluten in frozen-cooked noodles during frozen storage
Ying Liang, Zi‐Lu Chen, Mei Liu, et al.
International Journal of Biological Macromolecules (2022) Vol. 205, pp. 274-282
Closed Access | Times Cited: 43
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
Impact of basil seed gum on the textural, rheological properties, water state, gluten depolymerization and microstructure of frozen dough
Ning Chen, Yang Qin, Chunchun Zhang, et al.
Journal of Cereal Science (2023) Vol. 112, pp. 103728-103728
Closed Access | Times Cited: 26
Gluten protein transformations during bread processing: molecular and microstructural analysis
Tingting Hong, Dan Xu, Yamei Jin, et al.
LWT (2025), pp. 117341-117341
Open Access | Times Cited: 1
Wheat flour superheated steam treatment induced changes in molecular rearrangement and polymerization behavior of gluten
Yongshuai Ma, Huang Zhang, Dan Xu, et al.
Food Hydrocolloids (2021) Vol. 118, pp. 106769-106769
Closed Access | Times Cited: 41
Effect of hydrocolloids on gluten proteins, dough, and flour products: A review
Huijuan Zhang, Shuchang Liu, Xuejia Feng, et al.
Food Research International (2022) Vol. 164, pp. 112292-112292
Closed Access | Times Cited: 33
Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment
Jiwei Kuang, Qi Yang, Junrong Huang, et al.
Journal of Cereal Science (2022) Vol. 107, pp. 103528-103528
Closed Access | Times Cited: 31
Changes in the molecular and structural of wheat gluten in the presence of zein during heating: Comparative studies on gluten, glutenin and gliadin
Tingting Hong, Yang Tian, Xinying Huo, et al.
Food Bioscience (2024) Vol. 59, pp. 103862-103862
Closed Access | Times Cited: 6
Amyloid-like Aggregation of Wheat Gluten and Its Components during Cooking: Mechanisms and Structural Characterization
Ying Liang, Hao Liu, Yangyi Jie, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 19, pp. 11080-11093
Closed Access | Times Cited: 6
Rheological, thermal, and structural properties of heat-induced gluten gel: Effects of starch with varying degrees of debranching
Ke Xu, Jiwei Kuang
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132678-132678
Closed Access | Times Cited: 6
Cooking mediated wheat gluten aggregation behavior: Physicochemical properties and component changes
Hao Liu, Ying Liang, Shengyang Zhang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108957-108957
Closed Access | Times Cited: 16
Influence of High-Molecular-Weight Glutenin Subunit on Components and Multiscale Structure of Gluten and Dough Quality in Soft Wheat
Tao Yang, Yingpeng Wang, Jiali Jiang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 12, pp. 4943-4956
Closed Access | Times Cited: 15
Physicochemical properties and conformational structures of pre-cooked wheat gluten during freeze-thaw cycles affected by curdlan
Hao Liu, Ying Liang, Shengyang Zhang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109381-109381
Closed Access | Times Cited: 15
Effects of ferulic acid on the polymerization behavior of gluten protein and its components
Wen Li, Xinyang Sun, Alfred Mugambi Mariga, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109388-109388
Closed Access | Times Cited: 15
Heat-induced aggregation behavior of wheat gluten after adding citrus pectin with different esterification degree
Wanlu Shi, Jinfeng Chen, Yanli Cui, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109420-109420
Closed Access | Times Cited: 14
Effect of High-Molecular Weight Glutenin Subunits (HMW-GSs) on Gluten Polymerization during Biscuit Making: Insights from Experimental and Molecular Dynamics Simulation Study
Tao Yang, Jiakun Ge, Pei Wang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 21, pp. 8150-8163
Closed Access | Times Cited: 13
Lowering added sugar and increasing fibre in croissants using short-chain fructooligosaccharides (sc-FOS)
Thota Niranjan, Chingakham Ngotomba Singh, Khalid J. Alzahrani, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109761-109761
Closed Access | Times Cited: 5
Extrusion of wheat gluten-peanut oil complexes and their rheological characteristics
Yu Chen, Ying Liang, Hao Liu, et al.
Food Chemistry (2021) Vol. 364, pp. 130435-130435
Closed Access | Times Cited: 30
High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement
Nicola Gasparre, Marco van den Berg, Filip Oosterlinck, et al.
Molecules (2022) Vol. 27, Iss. 18, pp. 5855-5855
Open Access | Times Cited: 21
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