Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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 Deacetylated Konjac Glucomannan on the pasting, rheological and retrogradation properties of wheat starch
Zhenzhen Ge, Shanshan Gao, Mingyue Xu, et al.
Food Bioscience (2023) Vol. 52, pp. 102465-102465
Closed Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

Effects of Salecan on the gelatinization and retrogradation behaviors of wheat starch
Qingzhong Liu, Pengfei Chen, Ping Li, et al.
LWT (2023) Vol. 186, pp. 115238-115238
Open Access | Times Cited: 28
Effects of oat β-glucan on the retrogradation behavior of rice starch and its potential mechanism
Sixuan Li, Min Zhang, Xin Ren, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129509-129509
Closed Access | Times Cited: 15
Moisture, rheology and structure of deacetylated konjac glucomannan-treated dough and the performance of steamed bread under frozen storage
Bodong Duan, Jinying Guo, Peiyao Li, et al.
LWT (2024) Vol. 197, pp. 115941-115941
Open Access | Times Cited: 13
Effects of konjac glucomannan with different degrees of deacetylation on the properties and structure of wheat gluten protein
Zhilong Zeng, X. Guan, Xiaoli Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133780-133780
Closed Access | Times Cited: 9
Understanding the influence of β-glucan-based superabsorbent hydrogel on the digestibility of wheat starch: Gelatinization, rheological and structural properties
Yiming Jiang, Xin‐An Zeng, Yi Wu, et al.
Food Bioscience (2024) Vol. 60, pp. 104470-104470
Closed Access | Times Cited: 8
Effects of frozen storage on the quality characteristics of frozen whole buckwheat extruded noodles
Ruhui Xia, Meixia Fu, Zhenjiong Wang, et al.
Food Chemistry (2023) Vol. 429, pp. 136856-136856
Closed Access | Times Cited: 18
Effect of Water Content on Rice Starch Gel during Retrogradation
Yifu Zhang, Tongliang Yang, Junjun Zhou, et al.
Starch - Stärke (2024) Vol. 76, Iss. 5-6
Closed Access | Times Cited: 8
Fabrication of carboxymethyl starch/xanthan gum combinations Pickering emulsion for protection and sustained release of pterostilbene
Xuran Cai, Xianfeng Du, Guilan Zhu, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125963-125963
Open Access | Times Cited: 12
Effect of blending ratio on the compatibility and stability of konjac glucomannan/starch composite systems
Qian Zhang, Sicong Yan, Rong Zhou, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109213-109213
Closed Access | Times Cited: 12
Incorporation of Lepidium perfoliatum seed gum into wheat starch affects its physicochemical, viscoelastic, pasting and freeze-thaw syneresis properties
Alireza Yousefi, Komla Ako, Mario Jekle
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129344-129344
Open Access | Times Cited: 4
Effects of deacetylated konjac glucomannan on the quality characteristics, staling and digestion of Chinese steamed bread
Jianwei Fan, Xiaoli Qin, Zhilong Zeng, et al.
Journal of Cereal Science (2024) Vol. 117, pp. 103910-103910
Closed Access | Times Cited: 4
Use of ozone oxidation in combination with deacetylation for improving the structure and gelation properties of konjac glucomannan
Hao‐Yuan Wang, Tianqin Fan, Zhilong Zeng, et al.
Food Chemistry (2024) Vol. 453, pp. 139599-139599
Closed Access | Times Cited: 4
Effect of chitosan and its derivatives on food processing properties of potato starch gel: based on molecular interactions
Xinying Zhang, Xiaoyun Mao, Hui Han, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110596-110596
Closed Access | Times Cited: 4
Effects of deacetylated konjac glucomannan on the retrogradation properties of pea, mung bean and potato starches during the storage
Wei Yu, Yudie Yu, Jing Li, et al.
International Journal of Biological Macromolecules (2025) Vol. 304, pp. 140922-140922
Closed Access
Influence of pectin esterification degree on the characteristics of indica rice starch‐pectin composite gels
Niannian Wang, Shengjun Han, Yuting Song, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Tailor-made buckwheat starch/konjac glucomannan/fatty acid complex gels used for its quality-retrogradation behavior improvement: Regulatory role of fatty acid chain-length
Wenqing Zhao, Wei Liang, Qian Lin, et al.
Food Research International (2025), pp. 116383-116383
Closed Access
Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content
Yanqiang Yao, Rong Zhang, Xia Jiang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101308-101308
Open Access | Times Cited: 2
Electron beam irradiation-assisted preparation of oxidized konjac glucomannan and its structural and physicochemical properties
Yue Zheng, Haiyu Luo, Qing Liu, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110088-110088
Closed Access | Times Cited: 2
Lactiplantibacillus plantarum causes the abnormal fermentation of bacterial cellulose by Komagataeibacter nataicola during nata de coco production
Yaqian Yuan, Jiamu Kang, Shuangwen Fei, et al.
Food Bioscience (2024) Vol. 61, pp. 104603-104603
Closed Access | Times Cited: 2
Effect of pretreatment with electron beam irradiation on the deacetylation efficiency of konjac glucomannan and its structural, physicochemical and gel properties
Yue Zheng, Qing Liu, Haiyu Luo, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133887-133887
Closed Access | Times Cited: 2
Inhibitory effect of different degree of polymerization inulin on the retrogradation of rice starch gels and fresh rice noodles
Ye Yuan, Luyan Liao, Renxiang Yang, et al.
LWT (2024) Vol. 213, pp. 117001-117001
Open Access | Times Cited: 2
Rapid preparation of anti-retrogradation starch by choline chloride based deep eutectic solvents: A comparative study
Xiaoxue He, Zhirenyong Zhang, Ting Yan, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136527-136527
Closed Access | Times Cited: 1
Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat
Jiarui Zhao, Baoyue Chang, Jiayu Wen, et al.
Food Chemistry (2024) Vol. 468, pp. 142462-142462
Closed Access | Times Cited: 1
Effect of Chitosan on Food Processing Properties of Potato Starch Gel: Based on Molecular Interactions
Xinying Zhang, Xiaoyun Mao, Hui Han, et al.
(2024)
Closed Access
Physicochemical and Gel Properties of Citrate Esterified Konjac Glucomannan Prepared with the Assistance of Electron Beam Irradiation
Yue Zheng, Qing Liu, Haiyu Luo, et al.
Food and Bioprocess Technology (2024)
Closed Access
Page 1 - Next Page

Scroll to top