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:
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds
Hongyuan Zhang, Hongnan Sun, Mengmei Ma, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108337-108337
Closed Access | Times Cited: 16
Hongyuan Zhang, Hongnan Sun, Mengmei Ma, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108337-108337
Closed Access | Times Cited: 16
Showing 16 citing articles:
Effects of polyvinyl alcohol content and hydrolysis degree on the structure and properties of extruded starch-based foams
Fengsong Liu, Yan Zhang, Xinglong Xiao, et al.
Chemical Engineering Journal (2023) Vol. 472, pp. 144959-144959
Closed Access | Times Cited: 25
Fengsong Liu, Yan Zhang, Xinglong Xiao, et al.
Chemical Engineering Journal (2023) Vol. 472, pp. 144959-144959
Closed Access | Times Cited: 25
Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization
Yuting Zhang, Xiaorong Liu, Junbo Yu, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 397-397
Open Access | Times Cited: 9
Yuting Zhang, Xiaorong Liu, Junbo Yu, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 397-397
Open Access | Times Cited: 9
Regulating the physicochemical, structural characteristics and digestibility of potato starch by complexing with different phenolic acids
Shuifang Mao, Yanming Ren, Xingqian Ye, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127474-127474
Closed Access | Times Cited: 16
Shuifang Mao, Yanming Ren, Xingqian Ye, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127474-127474
Closed Access | Times Cited: 16
Preparation of porous-structured flat potato starch noodles with gelatin for shortening cooking time
Yongdi Li, Zhongxiu Wang, Yang Qin, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109573-109573
Closed Access | Times Cited: 14
Yongdi Li, Zhongxiu Wang, Yang Qin, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109573-109573
Closed Access | Times Cited: 14
Preparation and properties of cationic starch-carrageenan‑sodium alginate hydrogels with pH and temperature sensitivity
Zheng Cai, Wei Zhou, Wenjing Chen, et al.
Food Chemistry (2024) Vol. 459, pp. 140272-140272
Closed Access | Times Cited: 5
Zheng Cai, Wei Zhou, Wenjing Chen, et al.
Food Chemistry (2024) Vol. 459, pp. 140272-140272
Closed Access | Times Cited: 5
The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread
Sifan Liu, Ke‐Xue Zhu, Xiao‐Na Guo
Foods (2024) Vol. 13, Iss. 6, pp. 870-870
Open Access | Times Cited: 4
Sifan Liu, Ke‐Xue Zhu, Xiao‐Na Guo
Foods (2024) Vol. 13, Iss. 6, pp. 870-870
Open 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
Xinying Zhang, Xiaoyun Mao, Hui Han, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110596-110596
Closed Access | Times Cited: 4
Interaction Studies of Calcium Dihydrogen Phosphate with Sulphate Salt
Zokirjon Turayev, S h A Begimkulova, Erkin Yakubov, et al.
Asian Journal of Chemistry (2025) Vol. 37, Iss. 5, pp. 1101-1104
Open Access
Zokirjon Turayev, S h A Begimkulova, Erkin Yakubov, et al.
Asian Journal of Chemistry (2025) Vol. 37, Iss. 5, pp. 1101-1104
Open Access
Effects of methoxy groups and carbon–carbon double bonds in phenolic acids on the physicochemical characteristics and digestibility of cassava starch
Guojun Lv, Dehai Li, Yihong Bao, et al.
Carbohydrate Polymers (2025), pp. 123687-123687
Closed Access
Guojun Lv, Dehai Li, Yihong Bao, et al.
Carbohydrate Polymers (2025), pp. 123687-123687
Closed Access
Effects of oil and heating on the physicochemical and microstructural properties of gluten-starch dough
Huijing Chen, Jun Huang, Yaoyao Su, et al.
Food Chemistry (2023) Vol. 436, pp. 137571-137571
Closed Access | Times Cited: 10
Huijing Chen, Jun Huang, Yaoyao Su, et al.
Food Chemistry (2023) Vol. 436, pp. 137571-137571
Closed Access | Times Cited: 10
Synthesis and Characterization of Cassava Gum Hydrogel Associated with Chlorhexidine and Evaluation of Release and Antimicrobial Activity
Idglan S. de Lima, Albert Santos Silva, Ariane Maria Silva Santos Nascimento, et al.
Macromolecular Bioscience (2024) Vol. 24, Iss. 6
Closed Access | Times Cited: 3
Idglan S. de Lima, Albert Santos Silva, Ariane Maria Silva Santos Nascimento, et al.
Macromolecular Bioscience (2024) Vol. 24, Iss. 6
Closed Access | Times Cited: 3
Improving the Quality Characteristics of Alum-Free Wet Starch Noodles: From the Perspective of Changing Types of Starches Used for Binder Pastes
Mengmei Ma, Hao Guo, Hongnan Sun, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 10, pp. 2448-2461
Closed Access | Times Cited: 2
Mengmei Ma, Hao Guo, Hongnan Sun, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 10, pp. 2448-2461
Closed Access | Times Cited: 2
Alginate in food and beverage formulations
Daniel Ingo Hefft, Charles Oluwaseun Adeutnji
Elsevier eBooks (2023), pp. 115-128
Closed Access | Times Cited: 2
Daniel Ingo Hefft, Charles Oluwaseun Adeutnji
Elsevier eBooks (2023), pp. 115-128
Closed Access | Times Cited: 2
Assessment of Exposure to Aluminum through Consumption of Noodle Products
Nalinrat Kongta, Kunchit Judprasong, Rodjana Chunhabundit, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3960-3960
Open Access | Times Cited: 2
Nalinrat Kongta, Kunchit Judprasong, Rodjana Chunhabundit, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3960-3960
Open Access | Times Cited: 2
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
Xinying Zhang, Xiaoyun Mao, Hui Han, et al.
(2024)
Closed Access
Effects of energy‐gathered and energy‐divergent ultrasound on structure, DNA extraction and adulterated quantification of sweet potato vermicelli and its starch
Diana Kavidia Muyembe, Miao Zhang, Hongnan Sun, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Diana Kavidia Muyembe, Miao Zhang, Hongnan Sun, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Analytical methods for starch retrogradation assessment
Weiming Chen, XU Wei-bing, Shahid Ahmed Junejo, et al.
Food biomacromolecules. (2024)
Closed Access
Weiming Chen, XU Wei-bing, Shahid Ahmed Junejo, et al.
Food biomacromolecules. (2024)
Closed Access
Preparation and Properties Of Cationic Starch-Carrageenan-Sodium Hydrogels with Ph and Temperature Sensitivity
Zhen Cai, Wenjing Chen, Rui Huang, et al.
(2024)
Closed Access
Zhen Cai, Wenjing Chen, Rui Huang, et al.
(2024)
Closed Access
