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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:

Effects of amylose and amylopectin molecular structures on rheological, thermal and textural properties of soft cake batters
Xiaoyan Yang, Yujun Pan, Songnan Li, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107980-107980
Closed Access | Times Cited: 17

Showing 17 citing articles:

Adsorption characteristics of V-type starch for off-odors of sea cucumber intestinal peptides in solid-phase environment
Linfan Shi, Zhouru Li, Zhaoqing Yang, et al.
Food Chemistry (2023) Vol. 433, pp. 137171-137171
Closed Access | Times Cited: 17
Factors and modification techniques enhancing starch gel structure and their applications in foods:A review
Yongqiang Gong, Shuzhi Xiao, Zihan Yao, et al.
Food Chemistry X (2024) Vol. 24, pp. 102045-102045
Open Access | Times Cited: 7
Pasting, structural properties, and in vitro digestibility of water chestnut (Eleocharis dulcis Burm. f., Cyperaceae) starch co-gelatinized with different hydrocolloids
Xinyu Lv, Liyuan Rong, Weidong Zhang, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110777-110777
Closed Access | Times Cited: 4
Effects of Extrusion Treatment on the Physicochemical and Baking Quality of Japonica Rice Batters and Rice Breads
Wenxia He, Jingni Tang, Yang Chen, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 86-86
Open Access
Thermal treatments modulate the multiscale structure of chestnut starch: A focus on the relationship with the gut microbiota composition
Fang Yang, Jiale Cai, Yuchen Zhou, et al.
Research Square (Research Square) (2025)
Closed Access
The rapid detection of the tannin content of grains based on hyperspectral imaging technology and chemometrics
Jiahong Zhang, Lei Yu, Lin He, et al.
Journal of Food Composition and Analysis (2023) Vol. 123, pp. 105604-105604
Closed Access | Times Cited: 9
Dry‐fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products
Davide De Angelis, Vittoria Latrofa, Giacomo Squeo, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 2, pp. 1190-1199
Open Access | Times Cited: 9
Impact of Corn Starch Molecular Structures on Texture, Water Dynamics, Microstructure, and Protein Structure in Silver Carp (Hypophthalmichthys molitrix) Surimi Gel
Congyun Jiang, Xin Yang, Songyi Lin, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 675-675
Open Access | Times Cited: 3
Impact of molecular structure of starch on the glutinous taste quality of cooked chestnut kernels
Wenxin He, Meijun Han, Yanwen Wu, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127704-127704
Closed Access | Times Cited: 8
Avocado seed starch: Effect of the variety on molecular, physicochemical, and digestibility characteristics
Mariana D. Salazar-Irrazabal, Edson E. Ramírez-Tixe, Frank F. Velásquez‐Barreto, et al.
International Journal of Biological Macromolecules (2023) Vol. 247, pp. 125746-125746
Closed Access | Times Cited: 7
Oil‐in‐water emulsion activity and stability of short‐term retrograded starches depend on starch molecular size, amylose content, and amylopectin chain length
Songnan Li, Duo Feng, Xue Xiao, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 2
Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties
Qian Li, Jiaming Liu, Huiqi Wan, et al.
Food Chemistry X (2023) Vol. 19, pp. 100757-100757
Open Access | Times Cited: 5
Effects of Fermentation Modification and Combined Modification with Heat-Moisture Treatment on the Multiscale Structure, Physical and Chemical Properties of Corn Flour and the Quality of Traditional Fermented Corn Noodles
Chen Mao, Sijia Wu, Ling Zhang, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4043-4043
Open Access | Times Cited: 1
Insight into elevated quality of whole millet (Pennisetum glaucum) cake through the process of extrusion
Xinyu Zhang, Zijian Wu, Jinrong Wang, et al.
Journal of Cereal Science (2024) Vol. 118, pp. 103931-103931
Closed Access
Mechanistic understanding of changes in physicochemical properties of different rice starches under high hydrostatic pressure treatment based on molecular and supramolecular structures
Xinyu Zhang, Chao Wang, Yiqing Zhu, et al.
Food Chemistry (2024) Vol. 463, pp. 141421-141421
Closed Access
Effects of ratios of A- and B-type wheat starch on liangpi (a starch gel food) quality and its potential mechanism
Jiayi Li, Xueming Xu, Qiyan Zhao, et al.
Carbohydrate Polymers (2024) Vol. 352, pp. 123194-123194
Closed Access
Spotlight on the Multiscale Structural and Physicochemical Properties of Red Adzuki Bean Starch through Partial Amylose Removal Combined with Hydrochloric Acid
Xinyue Liu, Zhuangzhuang Sun, Wenqing Zhao, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3366-3366
Open Access | Times Cited: 1
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