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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:

Amylopectin chain length distributions and amylose content are determinants of viscoelasticity and digestibility differences in mung bean starch and proso millet starch
Jiawei Qiao, Min Jia, Jiahui Niu, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131488-131488
Closed Access | Times Cited: 17

Showing 17 citing articles:

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: 7
Dose-dependent impact of intact cell fraction on in vitro starch digestion of common bean-based flour blends
Esther Staes, Dorine Duijsens, Rik Daems, et al.
Food Chemistry (2025) Vol. 472, pp. 142901-142901
Closed Access
3D Printability and Structural Properties of Plant-Based Scallop Adductor Muscles: Effect of Amylose Content and Pasting Properties by Rice Cultivars
Jung Soo Kim, Jiyoon Kim, Gi‐Un Seong, et al.
(2025)
Closed Access
Effect of Fine Molecular Structure of Debranched Starch on its Digestibility
Yang Lu, Qingjie Sun, Zihui Xu, et al.
(2025)
Closed Access
Gelatin bloom values affects the starch molecular structure changes and digestibility of resulting wheat starch/gelatin complexes
Yue Cheng, Yifan Chen, Wei Gao, et al.
Food Hydrocolloids (2025), pp. 111218-111218
Closed Access
Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze–Thaw Properties and In Vitro Digestibility
Altantungalag Agvaandorj, Yun Li, Junhee No
Foods (2025) Vol. 14, Iss. 4, pp. 689-689
Open Access
Magnetic field treatment-induced multi-scale structural changes in starch within potato pulp-enriched dough: Impact on pasting and digestion properties
Jialin Song, Mingming Qi, T. R. Liang, et al.
International Journal of Biological Macromolecules (2025) Vol. 309, pp. 142856-142856
Closed Access
Chemical characterization of single helical mung bean amylopectin
Xijun Lian, Yujia Shen, Haoyue Li, et al.
Food Chemistry (2025) Vol. 484, pp. 144378-144378
Closed Access
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
Starch chain-length distributions affect the processing and digestion characteristics of proso millet starch
Jiawei Qiao, Zhuo Zhang, Bao Xing, et al.
Food Chemistry (2024) Vol. 457, pp. 140104-140104
Closed Access | Times Cited: 1
An Attempt to Replace Pure Citric Acid with Natural Lemon Juice during Potato Starch Esterification
Ewa Tomaszewska‐Ciosk, Ewa Zdybel, Małgorzata Kapelko‐Żeberska, et al.
Molecules (2024) Vol. 29, Iss. 11, pp. 2687-2687
Open Access
Indole-3-Acetic Acid Esterified with Waxy, Normal, and High-Amylose Maize Starches: Comparative Study on Colon-Targeted Delivery and Intestinal Health Impact
Qian Gong, Xinyan Qu, Yisheng Zhao, et al.
Nutrients (2024) Vol. 16, Iss. 20, pp. 3446-3446
Open Access
Bioactive compounds and digestible starch variability of rice, maize, green gram, and soy grains with different levels of germination
Chamodi Gunathunga, G. Senanayake, Madhura Jayasinghe, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 9273-9286
Open Access
Influence of the molecular structure of amylopectin from waxy and sweet waxy corn on the properties of corn flour and the quality of sweet dumplings
Biao Huang, Qianqian Huang, Y. Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137204-137204
Closed Access
Heat-treated brown rice starch structure and effect on short-chain fatty acids and mouse intestinal microbiota
Ji Young Park, Bwy Mok, Hyun-Jung Chung, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137597-137597
Open Access
Effect of Modification by β-Amylase and α-Glucosidase on the Structural and Physicochemical Properties of Maize Starch
Xinge Jia, Jingwen Xu, Yan Cui, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3763-3763
Open Access
Unveiling the Mechanism of Gelatin's Influence on Starch Digestibility: A Focus on Amylopectin Chain Distribution
Yifan Chen, Yue Cheng, Wei Gao, et al.
Food Hydrocolloids (2024), pp. 110984-110984
Closed Access
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