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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:

Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour
Yujuan Gu, Xiaoyan Zhang, Shuya Song, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129406-129406
Closed Access | Times Cited: 8

Showing 8 citing articles:

Formation mechanism of giant squid myofibrillar protein aggregates induced by egg white protein during heat treatment
Fuge Niu, Chenyang Lin, Huabin Liao, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110573-110573
Closed Access | Times Cited: 31
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: 26
Comparative Analysis of Different Drying Methods in the Production of Solid Oat Milk Beverages: Insights into Physicochemical Properties and Quality Attributes
Kai Huang, Shanmei Zeng, Min Zhang, et al.
Journal of Cereal Science (2025), pp. 104168-104168
Closed Access
The novel nano-electrospray delivery of curcumin via ultrasound assisted Balangu (Lallemantia royleana) hydrocolloid-chickpea protein interaction
Neda Aliabbasi, Shima Mehrabi, Mahsa Kheirandish, et al.
Food Chemistry (2025) Vol. 484, pp. 144388-144388
Closed Access
Effects of Alpinia oxyphylla fructus polysaccharide on the gelatinization, retrogradation, structural characteristics, antioxidant activity, and in vitro digestibility of corn starch
Zihan Li, Qingfei Duan, Yongliang Mo, et al.
International Journal of Biological Macromolecules (2025), pp. 143284-143284
Closed Access
Influencing the retrogradation properties of potato mash through multi-scale structural modifications mediated by enzymatic hydrolysis forms
Hongwei Cao, Mengting Huang, Zhendong Liu, et al.
Food Chemistry (2025), pp. 144467-144467
Closed Access
Study on the effect and mechanism of gelatinization–retrogradation pretreatment on the digestibility of potato flour
Huaqing Zhang, Cheng Li, Zhaofeng Li, et al.
International Journal of Biological Macromolecules (2025), pp. 143453-143453
Closed Access
Interactions between partially gelatinized starch and nonstarch components in potato flour and their performance in emulsification
Huimin Lu, Ruixuan Zhao, Liang Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132044-132044
Closed Access | Times Cited: 1
Multiscale structure barrier of whole grains and its transformation during heating as starch digestibility controllers in digestive tract: A review
Xiaoyu Chen, Ling Zhu, Hui Zhang, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110606-110606
Closed Access | Times Cited: 1
Effects of glycosylated whey protein isolate on gelatinization, gel properties, and microstructure of wheat starch
Changqing Zhang, Yang Liu, Wenhan Xu, et al.
International Journal of Biological Macromolecules (2024) Vol. 288, pp. 138756-138756
Closed Access
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