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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:

Glutenin and Gliadin, a Piece in the Puzzle of their Structural Properties in the Cell Described through Monte Carlo Simulations
Joel Markgren, Mikael S. Hedenqvist, Faiza Rasheed, et al.
Biomolecules (2020) Vol. 10, Iss. 8, pp. 1095-1095
Open Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review
Zhen Wang, Sen Ma, Binghua Sun, et al.
International Journal of Biological Macromolecules (2021) Vol. 177, pp. 474-484
Closed Access | Times Cited: 100
Enzymatic modifications of gluten protein: Oxidative enzymes
Kiana Pourmohammadi, Elahe Abedi
Food Chemistry (2021) Vol. 356, pp. 129679-129679
Closed Access | Times Cited: 59
Effects of glutenin/gliadin ratio and calcium ion on the structure and gelatinity of wheat gluten protein under heat induction
Min Qu, Peixiu Jiang, Ying Zhu, et al.
Food Bioscience (2024) Vol. 58, pp. 103704-103704
Closed Access | Times Cited: 10
Interaction between gliadin/glutenin and starch granules in dough during mixing
Mingfei Li, Qinghua Yue, Chong Liu, et al.
LWT (2021) Vol. 148, pp. 111624-111624
Closed Access | Times Cited: 54
Wheat Glutenin polymers 2. The role of wheat glutenin subunits in polymer formation and dough quality
D. Lafiandra, Peter R. Shewry
Journal of Cereal Science (2022) Vol. 106, pp. 103487-103487
Closed Access | Times Cited: 32
Polyphenols—Ensured Accessibility from Food to the Human Metabolism by Chemical and Biotechnological Treatments
Oana Lelia Pop, Ramona Suharoschi, Sonia Socaci, et al.
Antioxidants (2023) Vol. 12, Iss. 4, pp. 865-865
Open Access | Times Cited: 17
Role of hydrogen bonding in wheat gluten protein systems plasticized with glycerol and water
Hüsamettin Deniz Özeren, Xin-Feng Wei, Fritjof Nilsson, et al.
Polymer (2021) Vol. 232, pp. 124149-124149
Open Access | Times Cited: 36
Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products
Anna Reale, Luigia Di Stasio, Tiziana Di Renzo, et al.
Food Chemistry (2021) Vol. 359, pp. 129955-129955
Closed Access | Times Cited: 33
Protein-based Nanomaterials: a New Tool for Targeted Drug Delivery
Alaa A. A. Aljabali, Meriem Rezigue, Rawan Alsharedeh, et al.
Therapeutic Delivery (2022) Vol. 13, Iss. 6, pp. 321-338
Open Access | Times Cited: 26
Protein-Based Biostimulants to Enhance Plant Growth—State-of-the-Art and Future Direction with Sugar Beet as an Example
Okanlawon Lekan Jolayemi, Ali Hafeez Malik, Tobias Ekblad, et al.
Agronomy (2022) Vol. 12, Iss. 12, pp. 3211-3211
Open Access | Times Cited: 21
Development of a Gluten Standard from Relevant Sources of Wheat and Investigation into Gluten Content of Supplemental Enzymes Generated During Fermentation
Pyeongsug Kim, Natasha Leeuwendaal, Jonathon Niño Charari, et al.
Fermentation (2025) Vol. 11, Iss. 1, pp. 21-21
Open Access
Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding — A review
Jikai Jiang, Jingjie Yang, Xiangqi Fan, et al.
Food Chemistry (2025) Vol. 476, pp. 143509-143509
Closed Access
Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions
Jiwei Kuang, Wenhui Ma, Huaying Pu, et al.
International Journal of Biological Macromolecules (2021) Vol. 193, pp. 1707-1715
Closed Access | Times Cited: 25
Effect of black rice flour with different particle sizes on frozen dough and steamed bread quality
Wenjuan Feng, Sen Ma, Fengcheng Wang, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 3, pp. 1748-1762
Closed Access | Times Cited: 17
Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles
Aastha Dewan, Nisha Chaudhary, B. S. Khatkar
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 16
Integration of Zinc Oxide Nanoparticles in Wheat Gluten Hydrolysates-Development of Multifunctional Films with Pliable Properties
Anila Sajjad, Faiza Rasheed, Xiong Xiao, et al.
Journal of Inorganic and Organometallic Polymers and Materials (2023) Vol. 33, Iss. 4, pp. 914-929
Closed Access | Times Cited: 8
Characterization of gliadin, secalin and hordein fractions using analytical techniques
Monika Rani, Dalbir Singh Sogi, Balmeet Singh Gill
Scientific Reports (2021) Vol. 11, Iss. 1
Open Access | Times Cited: 18
Clustering and cross-linking of the wheat storage protein α-gliadin: A combined experimental and theoretical approach
Joel Markgren, Faiza Rasheed, Mikael S. Hedenqvist, et al.
International Journal of Biological Macromolecules (2022) Vol. 211, pp. 592-615
Open Access | Times Cited: 11
Prolamins’ 3D structure: A new insight into protein modeling using the language of numbers and shapes
Mohammad Mahdi Hajjari, Niloufar Sharif
Food Hydrocolloids (2024) Vol. 154, pp. 110154-110154
Closed Access | Times Cited: 2
Effect of anthocyanins on mechanical and physicochemical properties of wheat dough
Yueqin Li, Li Xie, Xintong Jiang, et al.
Journal of Cereal Science (2023) Vol. 110, pp. 103652-103652
Closed Access | Times Cited: 5
Diverse wheat lines to mitigate the effect of drought on end-use quality
Yuzhou Lan, Ramune Kuktaite, Aakash Chawade, et al.
Frontiers in Food Science and Technology (2023) Vol. 3
Open Access | Times Cited: 5
Development of a new recombinant antibody, selected by phage-display technology from a celiac patient library, for detection of gluten in foods
Eduardo Garcia‐Calvo, Aina García-García, Santiago Rodríguez, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100578-100578
Open Access | Times Cited: 4
Natural Polymer Types and Applications
Amro Abd Al Fattah Amara
(2022), pp. 31-81
Closed Access | Times Cited: 6
IDP Force Fields Applied to Model PPII-Rich 33-mer Gliadin Peptides
María Julia Amundarain, Agustín Vietri, Verónica I. Dodero, et al.
The Journal of Physical Chemistry B (2023) Vol. 127, Iss. 11, pp. 2407-2417
Closed Access | Times Cited: 3
Green Chemistry to Modify Functional Properties of Crambe Protein Isolate-Based Thermally Formed Films
William R. Newson, Antonio J. Capezza, Ramune Kuktaite, et al.
ACS Omega (2023) Vol. 8, Iss. 23, pp. 20342-20351
Open Access | Times Cited: 3
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