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:
Different effects of radio frequency and heat block treatments on multi-scale structure and pasting properties of maize, potato, and pea starches
Dingting Zhou, Gaoji Yang, Yingqi Tian, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108306-108306
Closed Access | Times Cited: 25
Dingting Zhou, Gaoji Yang, Yingqi Tian, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108306-108306
Closed Access | Times Cited: 25
Showing 25 citing articles:
Advances in Food Processing Through Radio Frequency Technology: Applications in Pest Control, Microbial and Enzymatic Inactivation
Josiel Martins Costa, Francesco Marra
Food Engineering Reviews (2024) Vol. 16, Iss. 3, pp. 422-440
Open Access | Times Cited: 10
Josiel Martins Costa, Francesco Marra
Food Engineering Reviews (2024) Vol. 16, Iss. 3, pp. 422-440
Open Access | Times Cited: 10
Hot air–assisted radio frequency drying of corn kernels: the effect on structure and functionality properties of corn starch
Liuyang Ren, Zhaohui Zheng, Hanyu Fu, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131470-131470
Closed Access | Times Cited: 7
Liuyang Ren, Zhaohui Zheng, Hanyu Fu, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131470-131470
Closed Access | Times Cited: 7
Fibrillation of whey protein isolate by radio frequency heating for process efficiency: Assembly behavior, structural characteristics, and in-vitro digestion
Shuangshuang Wang, Yuxia Xie, Yi Ding, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103436-103436
Open Access | Times Cited: 16
Shuangshuang Wang, Yuxia Xie, Yi Ding, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103436-103436
Open Access | Times Cited: 16
Performance of 3D-printed samples based on starch treated by radio frequency energy
Shu Ma, Qianru Zhang, Qian Lin, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 85, pp. 103337-103337
Closed Access | Times Cited: 14
Shu Ma, Qianru Zhang, Qian Lin, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 85, pp. 103337-103337
Closed Access | Times Cited: 14
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
Juanjuan Xu, Gaoji Yang, Dingting Zhou, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126428-126428
Closed Access | Times Cited: 14
Radio Frequency Modulates the Multi-scale Structure and Physicochemical Properties of Corn Starch: The Related Mechanism
Liuyang Ren, Zhaohui Zheng, Hanyu Fu, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 3963-3978
Closed Access | Times Cited: 5
Liuyang Ren, Zhaohui Zheng, Hanyu Fu, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 3963-3978
Closed Access | Times Cited: 5
Effects of fermentation by lactic acid bacteria with flocculating activity on the structure and physicochemical properties of pea starch
Zhenjie Zheng, Jiao Liu, Huixin Yang, et al.
Food Research International (2025) Vol. 212, pp. 116440-116440
Closed Access
Zhenjie Zheng, Jiao Liu, Huixin Yang, et al.
Food Research International (2025) Vol. 212, pp. 116440-116440
Closed Access
Developing effective radio frequency and ultraviolet combination technology based on evaluating quality characteristics of buckwheat
Juanjuan Xu, Liu‐Min Fan, Dingting Zhou, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 86, pp. 103390-103390
Closed Access | Times Cited: 8
Juanjuan Xu, Liu‐Min Fan, Dingting Zhou, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 86, pp. 103390-103390
Closed Access | Times Cited: 8
Effects of hot air-assisted radio frequency stabilization of brown millet and millet bran: Enzyme inactivation, microstructure, nutritional quality, and storage stability
Chen Chen, Jiale Yin, Pu Jing, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103529-103529
Closed Access | Times Cited: 8
Chen Chen, Jiale Yin, Pu Jing, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103529-103529
Closed Access | Times Cited: 8
Effect of nitrogen fertilizer on proso millet starch structure, pasting, and rheological properties
Honglu Wang, Hui Zhang, Qian Ma, et al.
Journal of Integrative Agriculture (2024)
Open Access | Times Cited: 2
Honglu Wang, Hui Zhang, Qian Ma, et al.
Journal of Integrative Agriculture (2024)
Open Access | Times Cited: 2
Effect of protein from endosperm on the structure and gelatinization behavior of corn starch under radio frequency treatment
Liuyang Ren, Zhaohui Zheng, Pei Yang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103689-103689
Closed Access | Times Cited: 2
Liuyang Ren, Zhaohui Zheng, Pei Yang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103689-103689
Closed Access | Times Cited: 2
Quality Assessment of Loquat under Different Preservation Methods Based on Physicochemical Indicators, GC–MS and Intelligent Senses
Mingfeng Qiao, Siyue Luo, Z. Zherenyongzhong, et al.
Horticulturae (2024) Vol. 10, Iss. 5, pp. 499-499
Open Access | Times Cited: 2
Mingfeng Qiao, Siyue Luo, Z. Zherenyongzhong, et al.
Horticulturae (2024) Vol. 10, Iss. 5, pp. 499-499
Open Access | Times Cited: 2
Developing a combined rotating and air-circulating system for improving radio frequency heating uniformity and controlling Aspergillus in almond kernels
Rui Li, Yu Gao, Junjie Zheng, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103696-103696
Closed Access | Times Cited: 2
Rui Li, Yu Gao, Junjie Zheng, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103696-103696
Closed Access | Times Cited: 2
Numerical analysis of polyphenol oxidase inactivation in non-Newtonian characteristic liquid food with high viscosity during radio frequency treatment
Xinmei Wang, Shulong Chu, Shuyi Jiang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103749-103749
Closed Access | Times Cited: 2
Xinmei Wang, Shulong Chu, Shuyi Jiang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103749-103749
Closed Access | Times Cited: 2
Performance evaluation of an experimental radio frequency heating system designed for studying the solid-liquid extraction
Jilong Gao, Hao Zhang, Shaojin Wang, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 90, pp. 103518-103518
Open Access | Times Cited: 5
Jilong Gao, Hao Zhang, Shaojin Wang, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 90, pp. 103518-103518
Open Access | Times Cited: 5
Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review
Naveed Mahmood, Bertrand Muhoza, Anjineyulu Kothakot, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 4
Naveed Mahmood, Bertrand Muhoza, Anjineyulu Kothakot, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 4
Effect of dry‐ and moist‐heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate
Liyixia Zhang, Qianqian Peng, Jingjing Chen
Journal of Food Science (2024) Vol. 89, Iss. 8, pp. 4671-4687
Closed Access | Times Cited: 1
Liyixia Zhang, Qianqian Peng, Jingjing Chen
Journal of Food Science (2024) Vol. 89, Iss. 8, pp. 4671-4687
Closed Access | Times Cited: 1
Regulating the structure and gelling properties of maize starch by non-thermal effect of low intensity radio frequency wave
Dingting Zhou, Gaoji Yang, Xuan Luo, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103827-103827
Closed Access | Times Cited: 1
Dingting Zhou, Gaoji Yang, Xuan Luo, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103827-103827
Closed Access | Times Cited: 1
Radio frequency treatment in food processing: A review of its recent applications in fluid and semifluid foods
Hao Zhang, Yiming Zhang, Shaojin Wang, et al.
Food Physics (2024) Vol. 2, pp. 100043-100043
Open Access | Times Cited: 1
Hao Zhang, Yiming Zhang, Shaojin Wang, et al.
Food Physics (2024) Vol. 2, pp. 100043-100043
Open Access | Times Cited: 1
Radio frequency regulates the multi‐scale structure and functional properties of starch from different genotypes of corn
Liuyang Ren, Zhaohui Zheng, Pei Yang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6491-6500
Open Access
Liuyang Ren, Zhaohui Zheng, Pei Yang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6491-6500
Open Access
Improving Technological Properties of Food Grain Through the Use of Modern Technologies: Scoping Review
Л.Ч. Бурак, Александр Николаевич Сапач
Health Food & Biotechnology (2024) Vol. 6, Iss. 1
Open Access
Л.Ч. Бурак, Александр Николаевич Сапач
Health Food & Biotechnology (2024) Vol. 6, Iss. 1
Open Access
Influence of the induced Na+/Cl− ionic polarization effects on multi-scale structures of maize starch during radio frequency heating
Dingting Zhou, Xiaojiang Wang, Gaoji Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137812-137812
Closed Access
Dingting Zhou, Xiaojiang Wang, Gaoji Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137812-137812
Closed Access
Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications
Dongsheng Hu, Gaoji Yang, Liu‐Min Fan, et al.
Food Hydrocolloids (2024) Vol. 162, pp. 110961-110961
Closed Access
Dongsheng Hu, Gaoji Yang, Liu‐Min Fan, et al.
Food Hydrocolloids (2024) Vol. 162, pp. 110961-110961
Closed Access
Structural and physicochemical properties of pea starch dual-treated with dry heating and galactomannans
Si Zhang, Rui Zhang, Yijing Hu, et al.
International Journal of Biological Macromolecules (2024), pp. 139374-139374
Closed Access
Si Zhang, Rui Zhang, Yijing Hu, et al.
International Journal of Biological Macromolecules (2024), pp. 139374-139374
Closed Access
Radio frequency modulates the multi-scale structure and physicochemical properties of corn starch
Liuyang Ren, Zhaohui Zheng, Hanyu Fu, et al.
Research Square (Research Square) (2023)
Open Access
Liuyang Ren, Zhaohui Zheng, Hanyu Fu, et al.
Research Square (Research Square) (2023)
Open Access
