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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:

Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles
Peng Zang, Yang Gao, Pu Chen, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3824-3824
Open Access | Times Cited: 21

Showing 21 citing articles:

The impact of starch composition and gluten content on noodle texture and starch digestibility
Cong Zhao, Ming Li, Jikai Jiang, et al.
Carbohydrate Polymers (2025) Vol. 353, pp. 123294-123294
Closed Access
A review of enhancing noodle quality: Fortification with micronutrients and substitution with nutrient‐dense alternative
Fitriyono Ayustaningwarno, Aditya Suryaputra, Gemala Anjani
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
Effect of phytochemicals from grape seed on the improvement of noodle quality and the structure of wheat gluten
Ya‐Fang Shang, Tong Jiang, Yiwei Liu, et al.
LWT (2025), pp. 117482-117482
Open Access
Quality Characteristics of Gluten-Free Noodles According to the Drying Method of Pregelatinized Rice Flour
Gyeong A Jeong, Chang Joo Lee
Processes (2025) Vol. 13, Iss. 2, pp. 462-462
Open Access
Effect of cold plasma on the technological and functional modification of plant proteins and enzymes
Srutee Rout, Prem Prakash Srivastav
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103447-103447
Closed Access | Times Cited: 18
Regulating the composition and secondary structure of wheat protein through canopy shading to improve dough performance and nutritional index
Hongkun Yang, Yong Li, Jiarong Zhao, et al.
Food Research International (2023) Vol. 173, pp. 113399-113399
Closed Access | Times Cited: 10
Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes
Ume Roobab, Sajid Maqsood
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 1082-1093
Closed Access | Times Cited: 5
Application of quantitative non-destructive determination of protein in wheat based on pretreatment combined with parallel convolutional neural network
Shui Yu, Kewei Huan, Xiaoxi Liu
Infrared Physics & Technology (2023) Vol. 135, pp. 104958-104958
Closed Access | Times Cited: 5
ISSRs profiles and protein patterns related to yield and yield compositions in several bread wheat genotypes growing under thermal stress
Esam Mahgoub Mohamedahmed, Adil A. El Hussein, Marmar A. El Siddig
Journal of King Saud University - Science (2024) Vol. 36, Iss. 4, pp. 103139-103139
Open Access | Times Cited: 1
Effect of high-temperature drying at different moisture levels on texture of dried noodles: Insights into gluten aggregation and pore distribution
Jingjing Liu, Yajing Qi, Alkassoumi Hassane Hamadou, et al.
Journal of Cereal Science (2023) Vol. 115, pp. 103817-103817
Closed Access | Times Cited: 4
The Effect of Freeze–Thaw Cycles on the Microscopic Properties of Dumpling Wrappers
Zhili Pan, Yibo Bai, Lina Xu, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3388-3388
Open Access | Times Cited: 2
Effect of gluten protein levels on physicochemical and fermentation properties of corn dough
Dongdong Xie, Xing Li, Xinhao Li, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 189-196
Closed Access | Times Cited: 2
Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China
Xiaofang Wang, Yue An, Junpeng Chen, et al.
Agronomy (2024) Vol. 14, Iss. 6, pp. 1158-1158
Open Access
Baseline tebuconazole sensitivity and potential resistant risk in Fusarium Graminearum
Feng Zhou, Xiaoli Zhou, Jiao Yan, et al.
BMC Plant Biology (2024) Vol. 24, Iss. 1
Open Access
Effect of buckwheat inclusion fractions on the drying characteristics and quality attributes of instant noodle sheets
Youte Wang, Yu Wang, Xian-Long Yu, et al.
Food Control (2024) Vol. 169, pp. 110992-110992
Closed Access
Discrimination of wheat gluten quality utilizing terahertz time-domain spectroscopy (THz-TDS)
S L Peng, Shicheng Wei, Guoyong Zhang, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2024) Vol. 328, pp. 125452-125452
Closed Access
Sulfur improves cookie-making quality by modulating protein composition and structure in wheat grown under shading
Hongkun Yang, Jian Hu, Ting Wei, et al.
LWT (2024), pp. 117252-117252
Open Access
Enhancing the Quality of Fresh Wet Noodles: Unraveling the Influence of Gluten Protein Components on Wheat Flour's Properties
Yaqing Wen, Xuejie Li, Linlin Li, et al.
(2024)
Closed Access
Baseline tebuconazole sensitivity and potential resistant mechanisms in Fusarium graminearum
Feng Zhou, Xiaoli Zhou, Jiao Yan, et al.
Research Square (Research Square) (2024)
Open Access
Allelic variations of HMW-GS and LMW-GS and quality analysis in Yannong series wheat cultivars/derivative lines
Nina Sun, Yanjun Mu, Dongmei Wang, et al.
Frontiers in Genetics (2024) Vol. 15
Open Access
Multi-dimensional comprehensive evaluation reveals the characteristics of quality traits of wheat cultivars in the Huang-Huai wheat region of China
Zhipeng Shi, Guohao Han, Tiantian Gu, et al.
Journal of Integrative Agriculture (2024)
Open Access
Property Evaluation of Noodles Substituting Wheat Flour with Drum-Dried Overripe Kepok Plantain (Musa paradisiaca L.) Flour to Enhance the Nutrients
Galih Kusuma Aji, Budiyanto, Hendrawan Laksono, et al.
Preventive Nutrition and Food Science (2024) Vol. 29, Iss. 4, pp. 554-562
Closed Access
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