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:
Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles
Jin Chen, Sha Yang, Mengna Zhang, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 4, pp. 2285-2297
Closed Access | Times Cited: 12
Jin Chen, Sha Yang, Mengna Zhang, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 4, pp. 2285-2297
Closed Access | Times Cited: 12
Showing 12 citing articles:
The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage
Jing Chen, Haoliang Cai, Sha Yang, et al.
Food Research International (2022) Vol. 162, pp. 111933-111933
Closed Access | Times Cited: 68
Jing Chen, Haoliang Cai, Sha Yang, et al.
Food Research International (2022) Vol. 162, pp. 111933-111933
Closed Access | Times Cited: 68
The in-vitro digestibility of instant noodles: Interplay of texture, microstructure and starch structure
Caili Li, Zeping Shao, JinRong Wang, et al.
Food Research International (2025) Vol. 201, pp. 115664-115664
Closed Access | Times Cited: 1
Caili Li, Zeping Shao, JinRong Wang, et al.
Food Research International (2025) Vol. 201, pp. 115664-115664
Closed Access | Times Cited: 1
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
Yunzhu Jia, Zhao Zhang, Man Li, et al.
Food Research International (2022) Vol. 162, pp. 111922-111922
Closed Access | Times Cited: 36
Natural fermentation of potato (Solanum tuberosum L.) starch: Effect of cultivar, amylose content, and drying method on expansion, chemical and morphological properties
Marisa Ferreira Karow, Felipe Nardo dos Santos, Bárbara Biduski, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129608-129608
Closed Access | Times Cited: 7
Marisa Ferreira Karow, Felipe Nardo dos Santos, Bárbara Biduski, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129608-129608
Closed Access | Times Cited: 7
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
Yu Tian, Sun Jing, Jiaxin Li, et al.
Rice Science (2023) Vol. 31, Iss. 1, pp. 33-46
Open Access | Times Cited: 11
Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles
Xueran Luo, Xianhui Chang, Kun Zhuang, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104536-104536
Closed Access | Times Cited: 4
Xueran Luo, Xianhui Chang, Kun Zhuang, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104536-104536
Closed Access | Times Cited: 4
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
Ruiyun Chen, Xudong Yan, Mingxi Cai, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2152-2152
Open Access | Times Cited: 3
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds
Hongyuan Zhang, Hongnan Sun, Mengmei Ma, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108337-108337
Closed Access | Times Cited: 16
Hongyuan Zhang, Hongnan Sun, Mengmei Ma, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108337-108337
Closed Access | Times Cited: 16
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
Qingling Zhang, Mingyu Chen, Wanhe Li, et al.
Food Chemistry (2024) Vol. 470, pp. 142665-142665
Closed Access | Times Cited: 2
Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour
Deiny Maryeli Córdoba-Cerón, Darwin Carranza-Saavedra, Diego Fernando Roa-Acosta, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 8
Deiny Maryeli Córdoba-Cerón, Darwin Carranza-Saavedra, Diego Fernando Roa-Acosta, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 8
Effects of sweet potato starch on the physicochemical properties and edible qualities of instant fresh rice noodles
Rongyu Zhang, Zhongxiu Wang, Xiaoyang He, et al.
International Journal of Biological Macromolecules (2024) Vol. 286, pp. 138553-138553
Closed Access | Times Cited: 1
Rongyu Zhang, Zhongxiu Wang, Xiaoyang He, et al.
International Journal of Biological Macromolecules (2024) Vol. 286, pp. 138553-138553
Closed Access | Times Cited: 1
Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles
Ziwen Zhang, Mengshan Shang, Xiaoyu Chen, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1914-1914
Open Access | Times Cited: 3
Ziwen Zhang, Mengshan Shang, Xiaoyu Chen, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1914-1914
Open Access | Times Cited: 3
