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OpenAlex Citation Counts

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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:

Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch
Yongshuai Ma, Huang Zhang, Yamei Jin, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107089-107089
Closed Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

Multi-scale structure, rheological and digestive properties of starch isolated from highland barley kernels subjected to different thermal treatments
Haoran Wang, Yang Li, Lijuan Wang, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107630-107630
Closed Access | Times Cited: 56
Radio frequency energy regulates the multi-scale structure, digestive and physicochemical properties of rice starch
Zhenna Zhang, Mengqing Zhang, Bin Zhang, et al.
Food Bioscience (2022) Vol. 47, pp. 101616-101616
Closed Access | Times Cited: 35
Structural, physicochemical and long-term retrogradation properties of wheat starch treated using transglucosidase
Jiahao Li, Yuhan Yuan, Hongxia Zhang, et al.
Food Chemistry (2022) Vol. 380, pp. 132226-132226
Closed Access | Times Cited: 33
Characterization and comparative study on structural and physicochemical properties of buckwheat starch from 12 varieties
Licheng Gao, Filip Van Bockstaele, Benny Lewille, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108320-108320
Open Access | Times Cited: 32
Effect of starch-protein interaction on regulating the digestibility of waxy rice starch under radio frequency treatment with added CaCl2
Zhenna Zhang, Mengqing Zhang, Wei Zhao
International Journal of Biological Macromolecules (2023) Vol. 232, pp. 123236-123236
Closed Access | Times Cited: 21
Evaluate how steaming and sulfur fumigation change the microstructure, physicochemical properties and in vitro digestibility of Gastrodia elata Bl. starch
Jin-jie Guan, Zhuowen Chen, Lanping Guo, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 19
Preparation and characterization of rice starch citrates by superheated steam: A new strategy of producing resistant starch
Chengpeng Zhong, Yong Hong Xiong, Huixin Lu, et al.
LWT (2021) Vol. 154, pp. 112890-112890
Open Access | Times Cited: 38
Methods for characterizing the structure of starch in relation to its applications: a comprehensive review
Hanbin Xu, Jiaping Zhou, Xia Liu, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 20, pp. 4799-4816
Closed Access | Times Cited: 33
Physicochemical properties and in vitro digestibility of highland barley starch with different extraction methods
Mengzi Nie, Chunhong Piao, Aixia Wang, et al.
Carbohydrate Polymers (2022) Vol. 303, pp. 120458-120458
Closed Access | Times Cited: 25
Effect of radio frequency energy on buckwheat quality: An insight into structure and physicochemical properties of protein and starch
Juanjuan Xu, Gaoji Yang, Dingting Zhou, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126428-126428
Closed Access | Times Cited: 14
Effect of heat treatment at low moisture on the increase of resistant starch content in Araucaria angustifolia seed starch
Mariane Santos Dorneles, Eduarda Silva de Azevedo, Caciano Pelayo Zapata Noreña
Food Hydrocolloids (2023) Vol. 150, pp. 109639-109639
Closed Access | Times Cited: 13
Impacts of surfactin on the qualities and gluten network structure of fresh noodles during storage
Xuepan Qi, Tingting Hong, Anying Nie, et al.
Food Hydrocolloids (2022) Vol. 138, pp. 108417-108417
Closed Access | Times Cited: 20
Evaluation of the technological properties of rice starch modified by high hydrostatic pressure (HHP)
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, João Vítor Fonseca Feitoza, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 83, pp. 103241-103241
Closed Access | Times Cited: 19
A Comprehensive Study on the Influence of Superheated Steam Treatment on Lipolytic Enzymes, Physicochemical Characteristics, and Volatile Composition of Lightly Milled Rice
Chenguang Zhou, Bin Li, Wenli Yang, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 240-240
Open Access | Times Cited: 4
Psyllium and monogylceride addition in breadmaking: Molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibility
Özge Güven, İlkay Şensoy, Ingrid De Leyn, et al.
Food Hydrocolloids (2025), pp. 111123-111123
Closed Access
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
Effect of fructose on the processing, micro- and macrostructural properties of starch noodles containing cassava starch
Sha Yang, Els Debonne, Lina Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 141534-141534
Closed Access
Effects of psyllium polysaccharide with different molecular weights on the digestibility, physicochemical properties of rice starch, and interaction forces between them
Xue Gong, Jiaxin Li, Zhigang Liu, et al.
International Journal of Biological Macromolecules (2025) Vol. 309, pp. 142911-142911
Closed Access
Effect of pre-gelatinized highland barley flour on texture and digestibility of fortified dried noodles: A protein and starch perspective
Jie Wang, Mutai Bao, Yang Liu, et al.
Food Chemistry (2025) Vol. 485, pp. 144549-144549
Closed Access
Improvement of pasting and gelling properties of potato starch using a direct vapor-heat moisture treatment
Ruoyu Jia, David Julian McClements, Lei Dai, et al.
International Journal of Biological Macromolecules (2022) Vol. 219, pp. 1197-1207
Closed Access | Times Cited: 17
Physicochemical properties, in vitro digestibility, and pH-dependent release behavior of starch–steviol glycoside composite hydrogels
Fan Wang, Rongrong Ma, Jingling Zhu, et al.
Food Chemistry (2023) Vol. 434, pp. 137420-137420
Closed Access | Times Cited: 10
Effects of frying on the surface oil absorption of wheat, potato, and pea starches
Long Chen, Gui‐Fang Huang, Zipei Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130559-130559
Closed Access | Times Cited: 3
Insight into the Effects of Drying Methods on Lanzhou Lily Rehydration
Xinyu Zhang, Lu Xue, Zijian Wu, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1817-1817
Open Access | Times Cited: 8
Insights into network rearrangement of konjac glucomannan gel induced by post-gelation soaking
Qin-Yue Zheng, Zhenjun Liu, Xiao‐Min Liang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109044-109044
Closed Access | Times Cited: 8
Behavior of wheat flour dough at different pretreated temperatures through rheological characteristics and molecular interactions of proteins
Yuling Yang, Erqi Guan, Tingjing Zhang, et al.
Food Chemistry (2022) Vol. 404, pp. 134188-134188
Closed Access | Times Cited: 13
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