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:
Effects of different storage temperatures on the structure and physicochemical properties of starch in frozen non-fermented dough
Jingjing Zeng, Haiyan Gao, Keqiang Huang, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 5
Jingjing Zeng, Haiyan Gao, Keqiang Huang, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 5
Showing 5 citing articles:
Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread
Siyu Liu, Simin Gu, Ying Shi, et al.
Food Chemistry (2023) Vol. 431, pp. 137122-137122
Closed Access | Times Cited: 33
Siyu Liu, Simin Gu, Ying Shi, et al.
Food Chemistry (2023) Vol. 431, pp. 137122-137122
Closed Access | Times Cited: 33
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review
Honghong Zhang, Haoran Fan, Xueming Xu, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104251-104251
Closed Access | Times Cited: 24
Honghong Zhang, Haoran Fan, Xueming Xu, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104251-104251
Closed Access | Times Cited: 24
Mechanisms of retarding the deterioration of pasted starch by curdlan during frozen storage
Ying Liang, Bing Zhang, Yangyi Jie, et al.
LWT (2025), pp. 117622-117622
Open Access
Ying Liang, Bing Zhang, Yangyi Jie, et al.
LWT (2025), pp. 117622-117622
Open Access
Modulatory effects of carboxymethyl chitosan on the textural and quality attributes of frozen rice dough and corresponding rice bread
Wei Qi, Ge Zhang, Jing Xie
Food Hydrocolloids (2024), pp. 111021-111021
Closed Access | Times Cited: 1
Wei Qi, Ge Zhang, Jing Xie
Food Hydrocolloids (2024), pp. 111021-111021
Closed Access | Times Cited: 1
Effect of frozen storage temperature on the protein properties of steamed bread
Keke Zhang, Yingxin SHI, Jie Zeng, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 4
Keke Zhang, Yingxin SHI, Jie Zeng, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 4
