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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:

A review of structural transformations and properties changes in starch during thermal processing of foods
Yi Wang, Long Chen, Tianyi Yang, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106543-106543
Closed Access | Times Cited: 121

Showing 26-50 of 121 citing articles:

Effects of hydrocolloids on mechanical properties, viscoelastic and microstructural properties of starch-based modeling clay
Mengwei Zhang, Li Cheng, Yan Hong, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 130963-130963
Closed Access | Times Cited: 7
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
Xudong Yan, David Julian McClements, Shunjing Luo, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-20
Closed Access | Times Cited: 7
Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs
Qian Lin, Wei Liang, Huishan Shen, et al.
Food Chemistry (2024) Vol. 454, pp. 139712-139712
Closed Access | Times Cited: 7
Effect of annealing and heat-moisture pretreatments on the oil absorption of normal maize starch during frying
Long Chen, David Julian McClements, Tianyi Yang, et al.
Food Chemistry (2021) Vol. 353, pp. 129468-129468
Closed Access | Times Cited: 40
Effects of freeze-thaw treatment and pullulanase debranching on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes
Dongkun Tu, Yujia Ou, Yixin Zheng, et al.
International Journal of Biological Macromolecules (2021) Vol. 177, pp. 447-454
Closed Access | Times Cited: 39
Structural transformation and oil absorption of starches with different crystal types during frying
Yi Wang, David Julian McClements, Jie Long, et al.
Food Chemistry (2022) Vol. 390, pp. 133115-133115
Closed Access | Times Cited: 25
Novel plant-based cream cheese: A tribology perspective
Sarah michel, Roos Scheermeijer, Mark E. Ambühl, et al.
Journal of Food Engineering (2022) Vol. 335, pp. 111172-111172
Closed Access | Times Cited: 25
How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches?
Hadis Rostamabadi, Thirumdas Rohit, Aslı Can Karaça, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 217-237
Closed Access | Times Cited: 24
Study on adsorption of low-concentration methyl mercaptan by starch-based activated carbon
Xiaolong Yao, Jingya Zhou, Zheng Liu
Chemosphere (2022) Vol. 302, pp. 134901-134901
Closed Access | Times Cited: 23
Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation
Xueying Hu, Zhaoyang Li, Fengyan Wang, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3083-3083
Open Access | Times Cited: 23
Fabrication of starch-based emulsion gel beads by an inverse gelation technique for loading proanthocyanidin and curcumin
Xiaotong Bu, Minghang Guan, Lei Dai, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108336-108336
Closed Access | Times Cited: 23
A Review on Isolation, Characterization, Modification, and Applications of Proso Millet Starch
Simmi Ranjan Kumar, Nuttinee Tangsrianugul, Manop Suphantharika
Foods (2023) Vol. 12, Iss. 12, pp. 2413-2413
Open Access | Times Cited: 15
Electron beam irradiation modification of ultra-high pressure treated broad bean starch: Improvement of multi-scale structure and functional properties
Wenqing Zhao, Wei Liang, Gulnazym Ospankulova, et al.
Food Chemistry (2023) Vol. 427, pp. 136690-136690
Closed Access | Times Cited: 13
Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by Rapid Visco Analyser
Ke Guo, Yu Tian, Dagmara Podzimska‐Sroka, et al.
Food Chemistry (2024) Vol. 461, pp. 140817-140817
Closed Access | Times Cited: 5
Influence of dry and wet processing methods on millet proteins: A comprehensive review
N.A. Nanje Gowda, Ruchi Chauhan, Manoj Kumar Pulivarthi, et al.
Food Bioscience (2025), pp. 106561-106561
Closed Access
Quality evaluation of steam reheated frozen steamed bread
Beibei Zhao, Shi‐Jian Fu, Hua Li, et al.
LWT (2021) Vol. 150, pp. 112074-112074
Closed Access | Times Cited: 30
Effect of temperature during acetylation and heat moisture treatment on the structural and physicochemical properties and application of wheat starch
Huijing Chen, Mingze Fu, Yi Zhang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109036-109036
Closed Access | Times Cited: 11
A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties
Gunjana Deka, Himjyoti Dutta, Paras Sharma
Journal of Food Process Engineering (2023) Vol. 46, Iss. 9
Closed Access | Times Cited: 11
Enhancing the nutritional and bioactive benefits of faba bean flour by combining preprocessing and thermoplastic extrusion: A comprehensive study on digestion-resistant peptides
Rebeca Salvador‐Reyes, Maria Teresa Pedrosa Silva Clerici, Cristina Martínez‐Villaluenga
Food Research International (2024) Vol. 183, pp. 114231-114231
Closed Access | Times Cited: 4
Effects of cooking methods on the physical properties and in vitro digestibility of starch isolated from Chinese yam
Zhilin He, Jieyu Zeng, Jianjun Hu, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131597-131597
Closed Access | Times Cited: 4
Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten
Y.L. Zhang, Dongxu Wang, Zhi Hong Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 4
Effect of processing techniques on functional, antioxidants, and structural properties of finger millet (Eleusine coracana) flour
Arzoo, Neeru, Adarsh Kumar Shukla, et al.
Food and Humanity (2024) Vol. 2, pp. 100305-100305
Closed Access | Times Cited: 4
Insights into impact of chlorogenic acid on multi-scale structure and digestive properties of lotus seed starch under autoclaving treatment
Xiaoying Wang, Lu Liu, Wenjing Chen, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134863-134863
Closed Access | Times Cited: 4
New insights into influencing the extraction efficiency of tigernut oil: Impact of heat on oil absorption and enzymatic hydrolysis of tigernut starch in a starch–protein–oil model system
Zhongwei Wu, Jianwei Qin, Ruoyu Wang, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139486-139486
Closed Access
Effect of NaCl stress germination on microstructure and physico-chemical properties of wheat starch
Ningjie Liang, Yining Pan, Dongyang Yang, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139924-139924
Closed Access

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