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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:

The effect of hydroxypropyl starch on the improvement of mechanical and cooking properties of rice noodles
Yunzhu Jia, Zhao Zhang, Man Li, et al.
Food Research International (2022) Vol. 162, pp. 111922-111922
Closed Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles
Supaluck Kraithong, Atiruj Theppawong, Suyong Lee, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108821-108821
Closed Access | Times Cited: 29
Effects of erythritol on rheological properties of rice flour and structural characteristics of extruded dried rice noodles with rapid rehydration behaviors
Lin Gao, Zihan Xu, Rongyu Zhang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109007-109007
Closed Access | Times Cited: 29
Impact of pH on pea protein–hydroxypropyl starch hydrogel based on interpenetrating network and its application in 3D-printing
Yihui Wang, Qing Liu, Yueyue Yang, et al.
Food Research International (2023) Vol. 170, pp. 112966-112966
Closed Access | Times Cited: 25
Soybean protein isolate affects in vitro digestion properties of fermented indica rice starch by regulating its gel characteristics
Li Xu, Hong Zhu, Cuiping Yi
Food Hydrocolloids (2023) Vol. 145, pp. 109165-109165
Closed Access | Times Cited: 23
Utilization of heat-induced curdlan gel to improve the cooking qualities of thermally sterilized fresh rice noodles
Lin Gao, Minghang Guan, Yang Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129693-129693
Closed Access | Times Cited: 11
Different effects of pea protein on the properties and structures of starch gel at low and high solid concentrations
Lu Yang, Xinru Guo, Yang Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132060-132060
Closed Access | Times Cited: 9
Effects of frozen storage on the quality characteristics of frozen whole buckwheat extruded noodles
Ruhui Xia, Meixia Fu, Zhenjiong Wang, et al.
Food Chemistry (2023) Vol. 429, pp. 136856-136856
Closed Access | Times Cited: 18
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
Effects of molecular entanglements in amylopectin on the anti-thixotropy, gel properties and viscosity properties
Bo Zhang, Yuxiang Bai, Xiaoxiao Li, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110115-110115
Closed Access | Times Cited: 5
Effects of Milling Methods on Rice Flour Properties and Rice Product Quality: A Review
Yu Tian, Sun Jing, Jiaxin Li, et al.
Rice Science (2023) Vol. 31, Iss. 1, pp. 33-46
Open Access | Times Cited: 11
Physicochemical quality improvement of dried rice noodles by direct heat-moisture treatment during the drying process
Ying Liu, Qingling Luo, Jia Chen, et al.
Journal of Cereal Science (2024) Vol. 118, pp. 103986-103986
Closed Access | Times Cited: 4
Sweet Potato Starch Noodles Enriched With Tannin‐Rich Fraction From Pomegranate Rind: Physicochemical Properties, Structure, Stability, and In Vitro Starch Digestibility
Guanghui Li, Xiang Li, Yifan Gao, et al.
Starch - Stärke (2025)
Closed Access
Development and irradiation preservation technology study on fresh wet noodles incorporating lotus rhizome residue
Ruibing Duan, Zhenfu Huang, Xianqiang Chen, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: correlation analysis of physicochemical properties of rice flour and quality of rice noodles
Sijie Zhang, Y.F. Ma, X. Q. Ren, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101120-101120
Closed Access
Effects of modified starches on the dough rheological properties of wheat flour and frozen storage stability of frozen raw noodles
Yan Wu, Shensheng Xiao, Ziyang Jia, et al.
Food Chemistry X (2025), pp. 102392-102392
Open Access
Modified starch on quality of low moisture extruded soybean protein‐wheat gluten
Tian Zhang, Yuyang Huang, Linlin Liu, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Developing high resistant starch content rice noodles with superior quality: A method using modified rice flour and psyllium fiber
Xue Gong, Jiaxin Li, Zhigang Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132779-132779
Closed Access | Times Cited: 3
Impact of Germination on the Edible Quality and Nutritional Properties of Brown Rice Noodles
Ruiyun Chen, Xudong Yan, Mingxi Cai, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2152-2152
Open Access | Times Cited: 3
Effects of soaking treatment on water distribution of rice grains, starch characteristics and eating quality of wet rice noodles
Lei Wang, Mengran Guo, Yike Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134621-134621
Closed Access | Times Cited: 3
Interpretation of the effects of hydroxypropyl starch and hydroxypropyl distarch phosphate on frozen raw noodles quality during frozen storage: Studies on water state and starch-gluten network properties
Kaifeng Zhao, Ziyang Jia, Lili Hou, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124783-124783
Closed Access | Times Cited: 9
Effects of debranched starch on physicochemical properties and in vitro digestibility of flat rice noodles
Daiyong Sun, Yunzhu Jia, Xiaoyang He, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133913-133913
Closed Access | Times Cited: 2
Investigating the effect of different contents of Mung beans on the structure and function of extruded Buckwheat noodles
Jiankang Zhou, Zhuo Zhang, Jiawei Qiao, et al.
Applied Food Research (2024), pp. 100501-100501
Open Access | Times Cited: 2
Suitability of early indica rice for the preparation of rice noodles by its starch properties analysis
Saadia Zainab, Xianqing Zhou, Yurong Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101921-101921
Open Access | Times Cited: 2
Effects of the addition of cassava starch and the size of water clusters on physicochemical and cooking properties of rice noodles
Qingling Zhang, Mingyu Chen, Wanhe Li, et al.
Food Chemistry (2024) Vol. 470, pp. 142665-142665
Closed Access | Times Cited: 2
Effects of peanut oligopeptides on the pasting properties of potato starch and digestive characteristics of dry, flat potato starch noodles
Yongdi Li, Xiaoqi Liu, Liyang Zhou, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126992-126992
Closed Access | Times Cited: 6
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