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:
Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality
Xiangyun Liu, Qianyun Ma, Dewei Cheng, et al.
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106248-106248
Open Access | Times Cited: 13
Xiangyun Liu, Qianyun Ma, Dewei Cheng, et al.
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106248-106248
Open Access | Times Cited: 13
Showing 13 citing articles:
Physiochemical characterization and ameliorative effect of rice resistant starch modified by heat-stable α-amylase and glucoamylase on the gut microbial community in T2DM mice
Jianing Ren, Jing Dai, Yue Chen, et al.
Food & Function (2024) Vol. 15, Iss. 10, pp. 5596-5612
Closed Access | Times Cited: 22
Jianing Ren, Jing Dai, Yue Chen, et al.
Food & Function (2024) Vol. 15, Iss. 10, pp. 5596-5612
Closed Access | Times Cited: 22
Using salted egg white in steamed bread: Impact on functional and structural characteristics
Adil M. Abker, Zhijun Xia, Gan Hu, et al.
Food Chemistry (2024) Vol. 454, pp. 139609-139609
Closed Access | Times Cited: 9
Adil M. Abker, Zhijun Xia, Gan Hu, et al.
Food Chemistry (2024) Vol. 454, pp. 139609-139609
Closed Access | Times Cited: 9
Water absorption behavior of starch: A review of its determination methods, influencing factors, directional modification, and food applications
Jingwei Zhang, Tao Li, Shenglong Yang, et al.
Trends in Food Science & Technology (2023) Vol. 144, pp. 104321-104321
Closed Access | Times Cited: 21
Jingwei Zhang, Tao Li, Shenglong Yang, et al.
Trends in Food Science & Technology (2023) Vol. 144, pp. 104321-104321
Closed Access | Times Cited: 21
Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough
Zahoor Ahmed, Bin Xu, Umar Farooq, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107116-107116
Open Access | Times Cited: 6
Zahoor Ahmed, Bin Xu, Umar Farooq, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107116-107116
Open Access | Times Cited: 6
Application progress of ultrasonication in flour product processing: A review
Min Zhang, Xuanhong Chen, Yan Zhang, et al.
Ultrasonics Sonochemistry (2023) Vol. 99, pp. 106538-106538
Open Access | Times Cited: 13
Min Zhang, Xuanhong Chen, Yan Zhang, et al.
Ultrasonics Sonochemistry (2023) Vol. 99, pp. 106538-106538
Open Access | Times Cited: 13
The properties of the rice resistant starch processing and its application in skimmed yogurt
Meiyue You, Zeyu Peng, Yunqing Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131087-131087
Closed Access | Times Cited: 5
Meiyue You, Zeyu Peng, Yunqing Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131087-131087
Closed Access | Times Cited: 5
Physicochemical properties and in vitro digestibility of ginseng starches under citric acid-autoclaving treatment
Linlin Cui, Xinzhu Wang, Junshun Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131031-131031
Closed Access | Times Cited: 4
Linlin Cui, Xinzhu Wang, Junshun Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131031-131031
Closed Access | Times Cited: 4
Innovative non-thermal processing: Unraveling structural and functional transformations in food macromolecules—Starch, proteins, and lipids
Hanbing Jia, Feiyue Ren, Hongzhi Liu
Food Research International (2025), pp. 116500-116500
Closed Access
Hanbing Jia, Feiyue Ren, Hongzhi Liu
Food Research International (2025), pp. 116500-116500
Closed Access
Changes in the structural and physicochemical characteristics of sonicated potato flour
Xiaoyan Hou, Wenbin Li, Jianlong Li, et al.
Ultrasonics Sonochemistry (2023) Vol. 99, pp. 106573-106573
Open Access | Times Cited: 10
Xiaoyan Hou, Wenbin Li, Jianlong Li, et al.
Ultrasonics Sonochemistry (2023) Vol. 99, pp. 106573-106573
Open Access | Times Cited: 10
Structural, physicochemical properties and noodle-making potential of quinoa starch and type 3, type 4, and type 5 quinoa resistant starch
Haili Niu, Fangjia Zhao, Wenxin Ji, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128772-128772
Closed Access | Times Cited: 6
Haili Niu, Fangjia Zhao, Wenxin Ji, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128772-128772
Closed Access | Times Cited: 6
Effects of rose powder on the physicochemical properties of wheat flour and dough, and the quality of Chinese steamed bun
Yun Wang, Yansong Chen, Yuan Xiao, et al.
LWT (2024), pp. 117295-117295
Open Access | Times Cited: 1
Yun Wang, Yansong Chen, Yuan Xiao, et al.
LWT (2024), pp. 117295-117295
Open Access | Times Cited: 1
The Effects of Ultrasonic and Gamma Irradiation on the Flavor of Potato Wines Investigated by Sensory Omics
Chunlei Tan, Liang Tao, Jing Xie, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2821-2821
Open Access | Times Cited: 3
Chunlei Tan, Liang Tao, Jing Xie, et al.
Foods (2023) Vol. 12, Iss. 15, pp. 2821-2821
Open Access | Times Cited: 3
Physicochemical characterization and in vitro digestibility of resistant starch from corn starch sugar residue
Qianqian Dai, Xiaoke Li, Chuanbo He, et al.
Food Chemistry X (2024) Vol. 25, pp. 102113-102113
Open Access
Qianqian Dai, Xiaoke Li, Chuanbo He, et al.
Food Chemistry X (2024) Vol. 25, pp. 102113-102113
Open Access
