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:
Laccase‐induced wheat bran arabinoxylan hydrogels from different wheat cultivars: Structural, physicochemical, and rheological characteristics
Kexin Han, Jianbiao Gao, Wei Wei, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 3
Open Access | Times Cited: 12
Kexin Han, Jianbiao Gao, Wei Wei, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 3
Open Access | Times Cited: 12
Showing 12 citing articles:
Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods
Zhongwei Chen, Andrew L. Mense, Lauren R. Brewer, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 14
Zhongwei Chen, Andrew L. Mense, Lauren R. Brewer, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 14
Recycling of wheat gluten wastewater: separation, characterisation, and solution rheology of arabinoxylans
Mengyuan Geng, Jiale Li, Denglin Luo, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1852-1863
Closed Access | Times Cited: 4
Mengyuan Geng, Jiale Li, Denglin Luo, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1852-1863
Closed Access | Times Cited: 4
Valorization of wheat bran arabinoxylan: A review on nutritional and materials perspectives
Muhammad Bilal, Dandan Li, Chong Xie, et al.
Grain & Oil Science and Technology (2024) Vol. 7, Iss. 3, pp. 196-208
Open Access | Times Cited: 4
Muhammad Bilal, Dandan Li, Chong Xie, et al.
Grain & Oil Science and Technology (2024) Vol. 7, Iss. 3, pp. 196-208
Open Access | Times Cited: 4
Natural, Tough and pH-Responsive Ultrasound Modified Soy Protein Isolate-Arabinoxylan based Double Network Hydrogels for Controlled Nutrients Release
Ran Tao, Gaolin Li, Siyang Wang, et al.
Food Hydrocolloids (2025), pp. 111174-111174
Closed Access
Ran Tao, Gaolin Li, Siyang Wang, et al.
Food Hydrocolloids (2025), pp. 111174-111174
Closed Access
Comparison of the effects of three different fungal laccases on the quality of rye bread
Peng Zhou, Ran Zhang, Yuan Gao, et al.
Food Chemistry (2025), pp. 144035-144035
Closed Access
Peng Zhou, Ran Zhang, Yuan Gao, et al.
Food Chemistry (2025), pp. 144035-144035
Closed Access
Effect of solid-state yeast fermentation on the physicochemical properties, antioxidant and anti-nutritional activity of wheat bran
Reshma Saroj, Mudasir Ahmad Malik, Devinder Kaur
Cereal Research Communications (2025)
Closed Access
Reshma Saroj, Mudasir Ahmad Malik, Devinder Kaur
Cereal Research Communications (2025)
Closed Access
Design and structural characterization of edible double network gels based on wheat bran arabinoxylan and pea protein isolate
Qiaomei Zhu, Kexin Han, Songjun Wang, et al.
International Journal of Biological Macromolecules (2022) Vol. 213, pp. 824-833
Closed Access | Times Cited: 18
Qiaomei Zhu, Kexin Han, Songjun Wang, et al.
International Journal of Biological Macromolecules (2022) Vol. 213, pp. 824-833
Closed Access | Times Cited: 18
Rational design cold-set interpenetrating network hydrogel based on wheat bran arabinoxylans and pea protein isolates for regulating the release of riboflavin in simulated digestion
Qiaomei Zhu, Kexin Han, Wei Wei, et al.
International Journal of Biological Macromolecules (2022) Vol. 223, pp. 961-970
Closed Access | Times Cited: 14
Qiaomei Zhu, Kexin Han, Wei Wei, et al.
International Journal of Biological Macromolecules (2022) Vol. 223, pp. 961-970
Closed Access | Times Cited: 14
Enzymes in breadmaking
Jayne E. Bock
Elsevier eBooks (2024), pp. 217-239
Closed Access | Times Cited: 2
Jayne E. Bock
Elsevier eBooks (2024), pp. 217-239
Closed Access | Times Cited: 2
Preparation of bovine serum albumin-arabinoxylan cold-set gels by glucono-δ-lactone and salt ions double induction
Ruheng Shen, Xue Yang, Mengying Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 133596-133596
Closed Access | Times Cited: 2
Ruheng Shen, Xue Yang, Mengying Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 133596-133596
Closed Access | Times Cited: 2
Improving the Microstructural and Rheological Properties of Frozen Unfermented Wheat Dough with Laccase and Ferulic Acid
Ni He, Zhiqin Pan, Lin Li, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2772-2772
Open Access | Times Cited: 5
Ni He, Zhiqin Pan, Lin Li, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2772-2772
Open Access | Times Cited: 5
Solid State Fermentation of Wheat Bran: Effect on Physicochemical Properties, Antioxidant Activity and Structure
Devinder Kaur, Reshma Saroj, Mudasir Ahmad Malik
(2024)
Closed Access
Devinder Kaur, Reshma Saroj, Mudasir Ahmad Malik
(2024)
Closed Access
Comparison of the Effects of Three Different Fungal Laccases on the Quality of Rye Bread
Peng Zhou, Ran Zhang, Yuan Gao, et al.
(2024)
Closed Access
Peng Zhou, Ran Zhang, Yuan Gao, et al.
(2024)
Closed Access
