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:
Characterization of Oat (Avena nuda L.) β-Glucan Cryogelation Process by Low-Field NMR
Jia Wu, Linlin Li, Xiaoyan Wu, et al.
Journal of Agricultural and Food Chemistry (2015) Vol. 64, Iss. 1, pp. 310-319
Closed Access | Times Cited: 43
Jia Wu, Linlin Li, Xiaoyan Wu, et al.
Journal of Agricultural and Food Chemistry (2015) Vol. 64, Iss. 1, pp. 310-319
Closed Access | Times Cited: 43
Showing 26-50 of 43 citing articles:
Effect of rutin and quercetin on the physicochemical properties of Tartary buckwheat starch
Caian He, Zhen Zhang, Hang Liu, et al.
Starch - Stärke (2017) Vol. 70, Iss. 1-2
Closed Access | Times Cited: 36
Caian He, Zhen Zhang, Hang Liu, et al.
Starch - Stärke (2017) Vol. 70, Iss. 1-2
Closed Access | Times Cited: 36
Drying process of sodium alginate edible films forming solutions studied by LF NMR
Qian Xiao
Food Chemistry (2018) Vol. 250, pp. 83-88
Closed Access | Times Cited: 33
Qian Xiao
Food Chemistry (2018) Vol. 250, pp. 83-88
Closed Access | Times Cited: 33
Long-term retrogradation properties of rice starch modified with transglucosidase
Jiahao Li, Feixue Zou, Yifan Gui, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 107053-107053
Closed Access | Times Cited: 24
Jiahao Li, Feixue Zou, Yifan Gui, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 107053-107053
Closed Access | Times Cited: 24
Aggregation and gelation of oat β -glucan in aqueous solution probed by NMR relaxometry
Jia Wu, Lan Zhao, Jian Li, et al.
Carbohydrate Polymers (2017) Vol. 163, pp. 170-180
Closed Access | Times Cited: 27
Jia Wu, Lan Zhao, Jian Li, et al.
Carbohydrate Polymers (2017) Vol. 163, pp. 170-180
Closed Access | Times Cited: 27
Effect of filamentous fungi fermentation on the extractability and physicochemical properties of β-glucan in oat bran
Jia Wu, Shanshan Jin, Shanshan Wu, et al.
Food Chemistry (2018) Vol. 254, pp. 122-128
Closed Access | Times Cited: 20
Jia Wu, Shanshan Jin, Shanshan Wu, et al.
Food Chemistry (2018) Vol. 254, pp. 122-128
Closed Access | Times Cited: 20
Tremella Polysaccharide Has Potential to Retard Wheat Starch Gel System Retrogradation and Mechanism Research
Jiaxun Wang, Shanshan Zhang, Nan Wang, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3115-3115
Open Access | Times Cited: 6
Jiaxun Wang, Shanshan Zhang, Nan Wang, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3115-3115
Open Access | Times Cited: 6
Preservation mechanism of high concentration carbon dioxide controlled atmosphere for paddy rice storage based on quality analyses and molecular modeling tools
Shuguo Sun, Beiping Li, Tao Yang, et al.
Journal of Cereal Science (2019) Vol. 85, pp. 279-285
Closed Access | Times Cited: 17
Shuguo Sun, Beiping Li, Tao Yang, et al.
Journal of Cereal Science (2019) Vol. 85, pp. 279-285
Closed Access | Times Cited: 17
Effects of fermentable carbohydrates on the quality properties and in vitro digestibility of Yiyang rice cake
Chenxi Yang, Ziwei Liu, Meiying Zhang, et al.
LWT (2021) Vol. 148, pp. 111800-111800
Closed Access | Times Cited: 14
Chenxi Yang, Ziwei Liu, Meiying Zhang, et al.
LWT (2021) Vol. 148, pp. 111800-111800
Closed Access | Times Cited: 14
Effect of electric cooker soaking temperature on palatability of cooked aged indica rice
Yongfu Chen, Mengqin Zhu, Xingwei Wang, et al.
Journal of Cereal Science (2024) Vol. 118, pp. 103982-103982
Closed Access | Times Cited: 1
Yongfu Chen, Mengqin Zhu, Xingwei Wang, et al.
Journal of Cereal Science (2024) Vol. 118, pp. 103982-103982
Closed Access | Times Cited: 1
Effects of frozen storage on texture, microstructure, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough
Jasim Ahmed, Linu Thomas, Abdulsalam Alhazza
Journal of Food Measurement & Characterization (2020) Vol. 15, Iss. 2, pp. 1258-1269
Closed Access | Times Cited: 11
Jasim Ahmed, Linu Thomas, Abdulsalam Alhazza
Journal of Food Measurement & Characterization (2020) Vol. 15, Iss. 2, pp. 1258-1269
Closed Access | Times Cited: 11
Effect of polyphenolic compounds on starch retrogradation and in vitro starch digestibility of rice cakes under different storage temperatures
Jingwen Zhao, Jie-Chen, Wen-Xuan Hu, et al.
Food Biophysics (2021) Vol. 17, Iss. 1, pp. 26-37
Closed Access | Times Cited: 8
Jingwen Zhao, Jie-Chen, Wen-Xuan Hu, et al.
Food Biophysics (2021) Vol. 17, Iss. 1, pp. 26-37
Closed Access | Times Cited: 8
Proton relaxation in freeze-dried broccoli as measured by low-frequency nuclear magnetic resonance (LF-NMR) and its relationship with the thermal glass transition
Mohammad Shafiur Rahman, Sithara Suresh, Nasser Al‐Habsi
Journal of Thermal Analysis and Calorimetry (2020) Vol. 143, Iss. 4, pp. 3147-3159
Closed Access | Times Cited: 7
Mohammad Shafiur Rahman, Sithara Suresh, Nasser Al‐Habsi
Journal of Thermal Analysis and Calorimetry (2020) Vol. 143, Iss. 4, pp. 3147-3159
Closed Access | Times Cited: 7
Effect of Different Starches on Edible Quality, In Vitro Starch Digestibility, and Antioxidant Property of Black Rice Noodle
Fengfang Jin, Liya Niu, Jin Tu, et al.
Starch - Stärke (2021) Vol. 74, Iss. 3-4
Closed Access | Times Cited: 6
Fengfang Jin, Liya Niu, Jin Tu, et al.
Starch - Stärke (2021) Vol. 74, Iss. 3-4
Closed Access | Times Cited: 6
The gelation mechanism of mung bean starch as affected by edible alum
Yue Gu, Qingyun Li, Yisu Yang, et al.
International Journal of Food Engineering (2023) Vol. 19, Iss. 7-8, pp. 289-299
Closed Access | Times Cited: 2
Yue Gu, Qingyun Li, Yisu Yang, et al.
International Journal of Food Engineering (2023) Vol. 19, Iss. 7-8, pp. 289-299
Closed Access | Times Cited: 2
Fabrication of mung bean protein isolate nanofibrils and calcium ions induced hydrogels
Yupeng Qi, Qihui Liu, Dongxu Wang, et al.
LWT (2024) Vol. 213, pp. 117045-117045
Open Access
Yupeng Qi, Qihui Liu, Dongxu Wang, et al.
LWT (2024) Vol. 213, pp. 117045-117045
Open Access
Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles
Xiao-Miao Han, Jun‐Jie Xing, Xiao‐Na Guo, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2693-2693
Open Access | Times Cited: 3
Xiao-Miao Han, Jun‐Jie Xing, Xiao‐Na Guo, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2693-2693
Open Access | Times Cited: 3
Effects of high temperature, high humidity, and cold storage on structure and qualities of whole oat flour noodles during processing
Yifu Zhang, Tongliang Yang, Cheng Chen, et al.
Journal of Food Science (2022) Vol. 88, Iss. 1, pp. 83-93
Closed Access | Times Cited: 2
Yifu Zhang, Tongliang Yang, Cheng Chen, et al.
Journal of Food Science (2022) Vol. 88, Iss. 1, pp. 83-93
Closed Access | Times Cited: 2
Water-stable boroxine structure with dynamic covalent bonds
Guangyan Qing, Xiaopei Li, Yongjie Zhang, et al.
Research Square (Research Square) (2023)
Open Access
Guangyan Qing, Xiaopei Li, Yongjie Zhang, et al.
Research Square (Research Square) (2023)
Open Access
