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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:

Effect of molecular structure changes during starch gelatinization on its rheological and 3D printing properties
Yue Cheng, Kexin Liang, Yifan Chen, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108364-108364
Closed Access | Times Cited: 63

Showing 1-25 of 63 citing articles:

Pectin-nanolignin composite films with water resistance, UV resistance, and antibacterial activity
Shikai Zhang, Xinxin Cheng, Quanbin Fu, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108783-108783
Closed Access | Times Cited: 67
Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios
Shuanghe Ren, Guofang Zhang, Ting‐Fang Wang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110025-110025
Closed Access | Times Cited: 28
Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications
Xudong Yan, David Julian McClements, Shunjing Luo, et al.
Carbohydrate Polymers (2024) Vol. 340, pp. 122273-122273
Closed Access | Times Cited: 27
Pectin-based film activated with carboxylated cellulose nanocrystals-stabilized oregano essential oil Pickering emulsion
Wenjing Yang, Shikai Zhang, Yanna Hu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109781-109781
Closed Access | Times Cited: 24
Influence of components interaction in recombined food gels on 3D printing: A comprehensive review
Min Feng, Min Zhang, Arun S. Mujumdar, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109782-109782
Closed Access | Times Cited: 19
Effects of pulsed electrical field and frozen pretreatment on the structure and physicochemical properties for different crystalline starch
Yijun Liu, Caiyun Liu, Mengmeng Cao, et al.
Food Hydrocolloids (2025), pp. 111220-111220
Closed Access | Times Cited: 2
High-intensity pulsed electric field-assisted acidic extraction of pectin from citrus peel: Physicochemical characteristics and emulsifying properties
Yuyi Du, Shikai Zhang, Geoffrey I. N. Waterhouse, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109291-109291
Closed Access | Times Cited: 25
Investigation of the mechanism of different 3D printing performance of starch and whole flour gels from tuber crops
Shengyang Ji, Qing‐Xin Zeng, Minghao Xu, et al.
International Journal of Biological Macromolecules (2023) Vol. 241, pp. 124448-124448
Closed Access | Times Cited: 24
Polydopamine-coated lignin nanoparticles in polysaccharide-based films: A plasticizer, mechanical property enhancer, anti-ultraviolet agent and bioactive agent
Shikai Zhang, Quanbin Fu, Houshen Li, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109325-109325
Closed Access | Times Cited: 24
Effects of starch–fatty acid complexes with different fatty acid chain lengths and degrees of saturation on the rheological and 3D printing properties of corn starch
Yue Cheng, Wei Gao, Xuemin Kang, et al.
Food Chemistry (2023) Vol. 436, pp. 137718-137718
Closed Access | Times Cited: 24
Impact of starch amylose and amylopectin on the rheological and 3D printing properties of corn starch
Yue Cheng, Yuqing He, Xiao Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134403-134403
Closed Access | Times Cited: 13
The application of starch-based edible film in food preservation: a comprehensive review
Yihui Wang, Jian Ju, Yuduan Diao, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-34
Closed Access | Times Cited: 12
High-compatibility properties of Aronia melanocarpa extracts cross-linked chitosan/polyvinyl alcohol composite film for intelligent food packaging
Wenjie Long, Yawen Lin, Changxin Lv, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132305-132305
Closed Access | Times Cited: 11
Starch as a smart, cheap, and green gatekeeper for the controlled release of propyl gallate from antioxidant biodegradable packaging films
Shan Gao, Min Li, Xiaosong Zhai, et al.
Food Chemistry (2024) Vol. 453, pp. 139627-139627
Closed Access | Times Cited: 10
Protein and protein-polysaccharide composites-based 3D printing: The properties, roles and opportunities in future functional foods
Yi Liu, Yue Zhang, Lei Cai, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132884-132884
Closed Access | Times Cited: 10
Undaria pinnatifida gel inks for food 3D printing are developed based on the colloidal properties of Undaria pinnatifida slurry and protein/colloidal/starch substances
Yihan Sun, Xu Huang, Sainan Guo, et al.
International Journal of Biological Macromolecules (2024), pp. 129788-129788
Closed Access | Times Cited: 9
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: 9
3D printing performance of whole lotus root powder and lotus root starch
Jinfeng Wang, Kaidi Peng, Ying Sun, et al.
International Journal of Biological Macromolecules (2025), pp. 142156-142156
Closed Access | Times Cited: 1
Rheology of liquid foods under shear flow conditions: Recently used models
Laura Patricia Martínez‐Padilla
Journal of Texture Studies (2023) Vol. 55, Iss. 1
Open Access | Times Cited: 17
Structure, properties, and resistant starch content of modified rice flour prepared using dual hydrothermal treatment
Man Gao, Jianhui Jia, Chujia Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 130050-130050
Closed Access | Times Cited: 8
Novel strategy for optimizing of corn starch-based ink food 3D printing process: Printability prediction based on BP-ANN model
Xueyuan Jiao, Guangyue Ren, Chung Lim Law, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133921-133921
Closed Access | Times Cited: 7
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
Influence of hot-air drying on the starch structure and physicochemical properties of two corn cultivars cultivated in East China
Xiaofeng Wang, Yunjie Wang, Haibo Zhao, et al.
Journal of Cereal Science (2023) Vol. 114, pp. 103796-103796
Closed Access | Times Cited: 14
Using waste biomass to produce 3D-printed artificial biodegradable structures for coastal ecosystem restoration
Sachin Talekar, Colin J. Barrow, Hoang Chinh Nguyen, et al.
The Science of The Total Environment (2024) Vol. 925, pp. 171728-171728
Closed Access | Times Cited: 6
Effects of large-ring cyclodextrin produced by 4-α-glucosyltransferase on gelatinization and retrogradation behavior of starches
Wenxiu Li, Anning Xie, Xiaoxiao Li, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110090-110090
Closed Access | Times Cited: 5
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