The DOI matches its Crossref record; 33 of the 33 references it cites were found in a registry or an index.
Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved
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Citations
Cites
Methods in Carbohydrate Chemistry
(1972) · General Carbohydrate Method · doi:10.1016/b978-0-12-746206-6.50001-1 · Cited by 4,671
Starch: Chemistry and Technology
(1984) · Elsevier eBooks · doi:10.1016/c2009-0-02983-3 · Cited by 3,261
Principles of Cereal Science and Technology
Delcour, J. A., & Hoseney, R. C. (2010) · AACC International eBooks · doi:10.1094/9781891127632 · Cited by 1,446
Self-citationWheat: chemistry and technology.
Pomeranz, Y. (1988) · AACC International eBooks · Cited by 1,035
Wheat flour constituents: How they impact bread quality, and how to impact their functionality
Goesaert, H., Brijs, K., Veraverbeke, W. S., Courtin, C. M., Gebruers, K., & Delcour, J. A. (2005) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2004.02.011 · Cited by 1,033
Self-citationCereal arabinoxylans: advances in structure and physicochemical properties
Izydorczyk, M. S., & Biliaderis, C. G. (1995) · Carbohydrate Polymers · doi:10.1016/0144-8617(95)00077-1 · Cited by 893
Wheat Protein Composition and Properties of Wheat Glutenin in Relation to Breadmaking Functionality
Veraverbeke, W. S., & Delcour, J. A. (2002) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408690290825510 · Cited by 563
Self-citationOsborne, T. B. (1909) · Longmans, Green and Co eBooks · doi:10.5962/bhl.title.28342 · Cited by 534
Chemistry and physics of baking
White, C. A., & Kennedy, J. F. (1987) · Carbohydrate Polymers · doi:10.1016/0144-8617(87)90008-7 · Cited by 341
Chemistry and industry of starch
Douglass, I. B. (1951) · Journal of Chemical Education · doi:10.1021/ed028p57.3 · Cited by 305
Cited by
GH11 xylanases: Structure/function/properties relationships and applications
Paës, G., Berrin, J.-G., & Beaugrand, J. (2012) · Biotechnology Advances · doi:10.1016/j.biotechadv.2011.10.003 · Cited by 493
Introduction to cereal processing and by-products
Papageorgiou, M., & Skendi, A. (2018) · Sustainable Recovery and Reutilization of Cereal Processing By-Products · doi:10.1016/b978-0-08-102162-0.00001-0 · Cited by 95
Metadata
- Authors
- Van Der Borght, A., Goesaert, H., Veraverbeke, W. S., & Delcour, J. A.
- Venue
- Journal of Cereal Science
- Publisher
- Elsevier BV
- Published
- 2005-05
- Volume
- 41
- Issue
- 3
- Pages
- 221-237
- ISSN
- 0733-5210 (ISSN-L)
- OpenAlex
- W2036365469
- Cited by
- 301
- References
- 33
- FWCI
- 2.71
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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- CoChat. (2026). Citation check: Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved. https://app.cochat.ai/papers/10.1016/j.jcs.2004.09.008
- The paper
- Van Der Borght, A., Goesaert, H., Veraverbeke, W. S., & Delcour, J. A. (2005). Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved. Journal of Cereal Science. https://doi.org/10.1016/j.jcs.2004.09.008
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
