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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:

High-amylose wheat starch: Structural basis for water absorption and pasting properties
Caili Li, Sushil Dhital, Robert G. Gilbert, et al.
Carbohydrate Polymers (2020) Vol. 245, pp. 116557-116557
Open Access | Times Cited: 96

Showing 1-25 of 96 citing articles:

Biomass utilization and production of biofuels from carbon neutral materials
Rajesh K. Srivastava, Nagaraj P. Shetti, Kakarla Raghava Reddy, et al.
Environmental Pollution (2021) Vol. 276, pp. 116731-116731
Closed Access | Times Cited: 277
Essential oils as additives in active starch-based food packaging films: A review
Thomás Corrêa Vianna, Carolina Oliveira Marinho, Luís Marangoni Júnior, et al.
International Journal of Biological Macromolecules (2021) Vol. 182, pp. 1803-1819
Closed Access | Times Cited: 138
Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes
Qiongling Chen, Jinchuang Zhang, Yujie Zhang, et al.
Food Hydrocolloids (2021) Vol. 117, pp. 106732-106732
Closed Access | Times Cited: 121
Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications
Qiongling Chen, Jinchuang Zhang, Yujie Zhang, et al.
Food Hydrocolloids (2022) Vol. 127, pp. 107559-107559
Closed Access | Times Cited: 95
Progress in Starch-Based Materials for Food Packaging Applications
Lucia García-Guzmán, Gustavo Cabrera‐Barjas, Cintya Soria‐Hernández, et al.
Polysaccharides (2022) Vol. 3, Iss. 1, pp. 136-177
Open Access | Times Cited: 93
Plant starch extraction, modification, and green applications: a review
Ahmed K. Rashwan, Hala A. Younis, Asem Mahmoud Abdelshafy, et al.
Environmental Chemistry Letters (2024) Vol. 22, Iss. 5, pp. 2483-2530
Open Access | Times Cited: 24
High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content
Caili Li, Sushil Dhital, Michael J. Gidley
Food Hydrocolloids (2021) Vol. 123, pp. 107181-107181
Closed Access | Times Cited: 60
Effects of amylose and amylopectin molecular structures on starch electrospinning
Panpan Cao, Gaosheng Wu, Zhijie Yao, et al.
Carbohydrate Polymers (2022) Vol. 296, pp. 119959-119959
Closed Access | Times Cited: 51
Characterization of high amylose corn starch-cinnamaldehyde inclusion films for food packaging
Shoumei Wan, Qun Liu, Danmin Yang, et al.
Food Chemistry (2022) Vol. 403, pp. 134219-134219
Closed Access | Times Cited: 49
Different genetic strategies to generate high amylose starch mutants by engineering the starch biosynthetic pathways
Yuyue Zhong, Jian Zhou Qu, Xingxun Liu, et al.
Carbohydrate Polymers (2022) Vol. 287, pp. 119327-119327
Open Access | Times Cited: 40
Starch chain-length distributions determine cooked foxtail millet texture and starch physicochemical properties
Bao Xing, Xiushi Yang, Liang Zou, et al.
Carbohydrate Polymers (2023) Vol. 320, pp. 121240-121240
Closed Access | Times Cited: 24
Complexation temperature regulated the structure and digestibility of pea starch–gallic acid complexes during high pressure homogenization
Dan Luo, Ziqing Sang, Qiang Xie, et al.
Food Research International (2024) Vol. 178, pp. 113943-113943
Closed Access | Times Cited: 12
Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics
Zehua Liu, Gaomin Cheng, Zhonghua Gu, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132111-132111
Closed Access | Times Cited: 9
Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties
Bijie Wang, Hongyun Lu, Hanghang Lou, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110190-110190
Closed Access | Times Cited: 8
Rheological, textural, and pasting properties of A- and B-type wheat starches in relation to their molecular structures
Xiaoyan Song, Jianyang Chen, Lili Deng, et al.
Food Chemistry (2024) Vol. 460, pp. 140810-140810
Closed Access | Times Cited: 8
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
Protein Structure and Functional Differentiation between High-Amylose and Wild-Type Wheat
Bin Jia, Lavaraj Devkota, Sushil Dhital
Food Hydrocolloids (2025), pp. 111075-111075
Open Access | Times Cited: 1
High-Amylose Corn Starch/Konjac Glucomannan Composite Film: Reinforced by Incorporating β-Cyclodextrin
Yiyuan Zou, Chao Yuan, Bo Cui, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 8, pp. 2493-2500
Closed Access | Times Cited: 55
High-amylose starch: Structure, functionality and applications
Yuyue Zhong, Lingyu Tai, Andreas Blennow, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 27, pp. 8568-8590
Closed Access | Times Cited: 37
High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800
Yu Tian, Jianzhou Qu, Qi Zhou, et al.
Carbohydrate Polymers (2022) Vol. 295, pp. 119858-119858
Closed Access | Times Cited: 34
Characterization of different high amylose starch granules. Part I: Multi-scale structures and relationships to thermal properties
Yu Tian, Xingxun Liu, Jacob J. K. Kirkensgaard, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109286-109286
Closed Access | Times Cited: 21
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
Modification of sorghum starch as a function of pullulanase hydrolysis and infrared treatment
Jyoti Semwal, M. S. Meera
Food Chemistry (2023) Vol. 416, pp. 135815-135815
Closed Access | Times Cited: 20
Distinctive characteristics of A- and B-type starch granules in high-amylose wheat: A comprehensive analysis of morphology, structure, and digestibility
Yujin Moon, Meera Kweon
LWT (2024) Vol. 203, pp. 116411-116411
Open Access | Times Cited: 7
Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review
Hongyan Feng, Bo Cheng, Jongbin Lim, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 6
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