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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:

Impact of Various Modification Methods on Physicochemical and Functional Properties of Starch: A Review
Archana Sinhmar, Ashok Kumar Pathera, Somesh Sharma, et al.
Starch - Stärke (2022) Vol. 75, Iss. 1-2
Closed Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

The research advance of resistant starch: structural characteristics, modification method, immunomodulatory function, and its delivery systems application
LI Jia-li, Zufang Wu, Lingyi Liu, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 29, pp. 10885-10902
Closed Access | Times Cited: 25
Emerging trends and challenges in polysaccharide derived materials for wound care applications: A review
Muhammad Zubair, Ajaz Hussain, Sohail Anjum Shahzad, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132048-132048
Closed Access | Times Cited: 12
Investigation of the 3D printability of modified starch-based inks and their formation mechanism: Application in ice cream
Minghao Xu, Yating Xu, Shengyang Ji, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110038-110038
Closed Access | Times Cited: 9
Understanding starch biosynthesis in potatoes for metabolic engineering to improve starch quality: A detailed review
Daraz Ahmad, Yining Ying, Jinsong Bao
Carbohydrate Polymers (2024) Vol. 346, pp. 122592-122592
Closed Access | Times Cited: 8
Chemically Modified Starches as Food Additives
Dorota Gałkowska, Kamila Kapuśniak, Lesław Juszczak
Molecules (2023) Vol. 28, Iss. 22, pp. 7543-7543
Open Access | Times Cited: 21
Effect of cold plasma for modulating macromolecules and bioactive composition of food: Unveiling mechanisms and synergies with other emerging techniques
Srutee Rout, Soubhagya Tripathy, Prem Prakash Srivastav
Food Bioscience (2024) Vol. 61, pp. 104545-104545
Closed Access | Times Cited: 7
Effects of adding proteins from different sources during heat-moisture treatment on corn starch structure, physicochemical and in vitro digestibility
Xiuli Wu, Xuexu Wu, Jianwen Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133079-133079
Closed Access | Times Cited: 6
Advancing molecular understanding in high moisture extrusion for plant-based meat analogs: Challenges and perspectives
Xin Zhang, Ao Shen, Zhaonan Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140458-140458
Closed Access | Times Cited: 4
Preparation and Characterization of Nanoparticles From Lotus Root Starches by Ultrasonic‐Assisted Nanoprecipitation
Yan Zhang, Hongjuan Wang, Yupeng Mao, et al.
Starch - Stärke (2025)
Closed Access
Rubberized glutaraldehyde-modified starch plasticized with triethanolamine
Muhammad Amiruddin Zainal Abidin, Mohd Hazim Mohamad Amini, Mohd Ezwan Selamat, et al.
AIP conference proceedings (2025) Vol. 3271, pp. 060009-060009
Closed Access
Starch hydrolysates, their impurities and the role of membrane-based technologies as a promising sustainable purification method at industrial scale
Camila A. Cabeza, Amal El Gohary Ahmed, Mario Minauf, et al.
Food Research International (2025), pp. 116300-116300
Closed Access
Influence of Starch on the Rheological, Textural, and Microstructural Properties of Processed and Analogue Cheeses
F.N.U. Akshit, Vaishali Poswal, Rakesh Kaushik, et al.
Encyclopedia (2025) Vol. 5, Iss. 2, pp. 41-41
Open Access
Recent development in ozone-based starch modification: From generation methods to film applications
Shuangjing Lang, Chunguang Sui, Lidong Wang
International Journal of Biological Macromolecules (2025), pp. 142780-142780
Closed Access
Low temperature preparation of high-performance citric acid crosslinked starch gels with adjustable properties based on cationic esterification synergistic crosslinking
Wenguang Wei, Min Wu, Nan Shang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109098-109098
Closed Access | Times Cited: 8
Nitric oxide-releasing thiolated starch nanoparticles embedded in gelatin sponges for wound dressing applications
Niyousha Davari, Jhamak Nourmohammadi, Javad Mohammadi
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131062-131062
Closed Access | Times Cited: 2
Chemically Modified Starch
Ranjan Kaushik, Ankit Kumar, Rekha Phogat, et al.
Methods and protocols in food science (2024), pp. 281-334
Closed Access | Times Cited: 2
Review on finger millet (Eleusine coracana L.): Nutritional composition, modification, its effect on physicochemical, structural, functional properties, and its applications
Muhammad Yasir K, Aparajita Bhasin, Baby Devi Maibam, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106623-106623
Closed Access | Times Cited: 2
Impact of butyric acid modification on the structural and functional properties of rice starch
Wu Qiaoyan, Yang Yang, Yue Xu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100874-100874
Open Access | Times Cited: 2
Ultrasound and Freeze-Thaw Modifications of Cassava Starch: Microstructure, Functionality, and 3D Printing Potential
Mohamed Tagrida, Saqib Gulzar, Olga Martín‐Belloso, et al.
Food Hydrocolloids (2024) Vol. 162, pp. 110963-110963
Open Access | Times Cited: 2
Preparation method of a whole nutrient special medical food with thickening function for dysphagia
Youdong Li, Lingying Li, Guoyan Liu, et al.
Invention Disclosure (2024) Vol. 4, pp. 100022-100022
Open Access | Times Cited: 1
Recent advances in the application of starch derivatives in baked foods: Effects on quality and functionality
Han Hu, Qianzhu Lin, David Julian McClements, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104647-104647
Closed Access | Times Cited: 1
Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans
Sun Qiangqiang, Xuhua Liu, Rong Yan, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 8297-8308
Open Access | Times Cited: 1
Exploring the potential of taro (Colocasia esculenta) starch: Recent developments in modification, health benefits, and food industry applications
Rakesh Kumar Gupta, Proshanta Guha, Prem Prakash Srivastav
Food Bioengineering (2024)
Open Access | Times Cited: 1
Insight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics
Joanna Le Thanh‐Blicharz, Jacek Lewandowicz, Artur Szwengiel, et al.
Molecules (2024) Vol. 29, Iss. 23, pp. 5626-5626
Open Access | Times Cited: 1
Green modification of corn starch through repeated freeze-thaw cycles (RFTC), microwave assisted solid state acetic acid esterification (MSAE), and by dual RFTC/MSAE treatment
Armin Fashi, Ali Fallah Delavar, Abbasali Zamani, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109303-109303
Closed Access | Times Cited: 2
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