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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:

Study on the gelatinization and digestive characteristics of wheat starch and potato starch under low moisture conditions
Chenyu Fan, Cheng Li, Yan Hong, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132192-132192
Closed Access | Times Cited: 10

Showing 10 citing articles:

Effect of potato flour substitution on the dough rheological properties and sensory attributes of Baiji Mo: A traditional Chinese delicacy
Shihua Xin, Jiequn He, Huiyan Liu, et al.
Food Chemistry Advances (2025), pp. 100965-100965
Open Access
Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production
Miaomiao Fu, Xing Zhou, Hong Tian, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1453-1453
Open Access
An Optimization Study of 3D Printing Technology Utilizing a Hybrid Gel System Based on Astragalus Polysaccharide and Wheat Starch
Guofeng Xia, Lilulu Tao, Shiying Zhang, et al.
Processes (2024) Vol. 12, Iss. 9, pp. 1898-1898
Open Access | Times Cited: 3
Effects of Hydroxypropyl Distarch Phosphate on Surimi Gel Properties Under ’Setting–Freezing–Reheating’ Procedure During Frozen Storage
Shutong Zhang, Min Mao, Xinxin Zhang, et al.
Journal of Aquatic Food Product Technology (2025), pp. 1-13
Closed 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
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
Effects of electric field-assisted freeze-thaw cycle on arrowhead (Sagittaria sagittifolia L.) quality and the structural and physicochemical properties of starch
Qing Guo, Min Zhang, Arun S. Mujumdar, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 104047-104047
Closed Access
Rheological properties and 3D printability of tomato-starch paste with different types of starch
Yubo Zhao, Yuexin Li, Xiufang Xia, et al.
LWT (2024) Vol. 212, pp. 116988-116988
Open Access | Times Cited: 2
The Influence of Rice Types and Boiling Time on Glycemic Index: An In Vivo Evaluation Using the ISO 2010 Method
Anna Vîrlan, Lidia Coșciug, Dinu Țurcanu, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 12-12
Open Access
Optimization Study on the 3d Printing Technology of Astragalus Polysaccharide-Wheat Starch-Based Hybrid Gel System
Guofeng Xia, Lilulu Tao, Shiying Zhang
(2024)
Closed Access
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