The DOI matches its Crossref record; 52 of the 52 references it cites were found in a registry or an index.
Rheology and the breadmaking process
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Citations
Cites
Viscoelastic Properties of Polymers
Ferry, J. D., & Myers, H. S. (1961) · Journal of The Electrochemical Society · doi:10.1149/1.2428174 · Cited by 13,487
Viscoelastic Properties of Polymers
Jones, W. M. (1981) · Journal of Non-Newtonian Fluid Mechanics · doi:10.1016/0377-0257(81)80036-5 · Cited by 11,092
The Theory of Polymer Dynamics
Marrucci, G. (1987) · Journal of Non-Newtonian Fluid Mechanics · doi:10.1016/0377-0257(87)85036-x · Cited by 9,749
The theory of polymer dynamics
Doi, M., & Edwards, S. F. (1986) · Cited by 8,928
Rheology: Principles, Measurements, and Applications
Macosko, C. W. (1994) · Cited by 3,474
Barnes, H. A., Hutton, J. F., & Walters, K. (1989) · Cited by 2,219
Food proteins and their applications
Fox, P. F. (1997) · International Dairy Journal · doi:10.1016/s0958-6946(97)87631-5 · Cited by 1,373
Dealy, J. M., & Wissbrun, K. F. (1990) · Melt Rheology and Its Role in Plastics Processing · doi:10.1007/978-1-4615-9738-4_1 · Cited by 1,370
The entanglement concept in polymer rheology
Graessley, W. W. (2006) · Advances in Polymer Science · doi:10.1007/bfb0031037 · Cited by 1,340
Food Proteins and their Applications
Damodaran, S., & Paraf, A. (2017) · CRC Press eBooks · doi:10.1201/9780203755617 · Cited by 791
Cited by
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
Waxy and high-amylose wheat starches and flours—characteristics, functionality and application
Van Hung, P., Maeda, T., & Morita, N. (2006) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2005.12.006 · Cited by 257
Influence of different hydrocolloids on major wheat dough components (gluten and starch)
Bárcenas, M. E., O-Keller, J. D. L., & Rosell, C. M. (2009) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2009.03.012 · Cited by 137
Effect of modified celluloses on dough rheology and microstructure
Correa, M. J., Añón, M. C., Pérez, G. T., & Ferrero, C. (2010) · Food Research International · doi:10.1016/j.foodres.2009.11.016 · Cited by 92
Horstmann, S. W., Axel, C., & Arendt, E. K. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.02.045 · Cited by 77
Metadata
- Authors
- Dobraszczyk, B. J., & Morgenstern, M. P.
- Venue
- Journal of Cereal Science
- Publisher
- Elsevier BV
- Published
- 2003-11
- Volume
- 38
- Issue
- 3
- Pages
- 229-245
- ISSN
- 0733-5210 (ISSN-L)
- OpenAlex
- W2006125852
- Cited by
- 608
- References
- 52
- FWCI
- 9.48
- 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.
Statistics and arithmetic are recomputed, not judged.
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- CoChat. (2026). Citation check: Rheology and the breadmaking process. https://app.cochat.ai/papers/10.1016/s0733-5210(03)00059-6
- The paper
- Dobraszczyk, B. J., & Morgenstern, M. P. (2003). Rheology and the breadmaking process. Journal of Cereal Science. https://doi.org/10.1016/s0733-5210(03)00059-6
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.
