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:
Pre-gelatinization phenomenon and protein structural changes in rice quality modification by superheated steam treatment
Xinran Zhang, Zhongyu Zuo, Xinxia Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 103989-103989
Closed Access | Times Cited: 6
Xinran Zhang, Zhongyu Zuo, Xinxia Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 103989-103989
Closed Access | Times Cited: 6
Showing 6 citing articles:
Effect of Superheated Steam Treatment on Rice Quality, Structure, and Physicochemical Properties of Starch
Ziyu Wang, Ziwei Xiao, Jing Ye, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 626-626
Open Access
Ziyu Wang, Ziwei Xiao, Jing Ye, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 626-626
Open Access
Modifications and functional applications of cereal non-starch polysaccharides: Structure-property relationships and industrial potentials in food systems
Ruge Cao, Yi Gao, Chaomin Li, et al.
Food Chemistry (2025), pp. 143976-143976
Closed Access
Ruge Cao, Yi Gao, Chaomin Li, et al.
Food Chemistry (2025), pp. 143976-143976
Closed Access
Unveiling the impact of superheated steam treatment on nutritional, functional and rheological behavior of guar germ protein isolates
Ankan Kheto, Rachna Sehrawat, Khalid Gul, et al.
Food Hydrocolloids (2025), pp. 111383-111383
Closed Access
Ankan Kheto, Rachna Sehrawat, Khalid Gul, et al.
Food Hydrocolloids (2025), pp. 111383-111383
Closed Access
Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam
Zixiu Zhang, Jingxin Li, Xishuang Wang, et al.
Grain & Oil Science and Technology (2024)
Open Access | Times Cited: 2
Zixiu Zhang, Jingxin Li, Xishuang Wang, et al.
Grain & Oil Science and Technology (2024)
Open Access | Times Cited: 2
Tailoring the rice starch for the application in food sector by different processes
Saadia Zainab, Xianqing Zhou, Yurong Zhang, et al.
Food Physics (2024), pp. 100044-100044
Open Access | Times Cited: 1
Saadia Zainab, Xianqing Zhou, Yurong Zhang, et al.
Food Physics (2024), pp. 100044-100044
Open Access | Times Cited: 1
Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour
Ruge Cao, Zixiu Zhang, Xishuang Wang, et al.
Molecules (2024) Vol. 29, Iss. 22, pp. 5253-5253
Open Access
Ruge Cao, Zixiu Zhang, Xishuang Wang, et al.
Molecules (2024) Vol. 29, Iss. 22, pp. 5253-5253
Open Access
