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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 milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems
Qingfa Wang, Limin Li, Xueling Zheng
Food Chemistry (2020) Vol. 315, pp. 126267-126267
Closed Access | Times Cited: 124

Showing 1-25 of 124 citing articles:

Research progress on properties of pre-gelatinized starch and its application in wheat flour products
Hao Ma, Mei Liu, Ying Liang, et al.
Grain & Oil Science and Technology (2022) Vol. 5, Iss. 2, pp. 87-97
Open Access | Times Cited: 72
Ball-milling: A sustainable and green approach for starch modification
Sneh Punia Bangar, Arashdeep Singh, Adeleke Omodunbi Ashogbon, et al.
International Journal of Biological Macromolecules (2023) Vol. 237, pp. 124069-124069
Closed Access | Times Cited: 59
Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems
Qingfa Wang, Limin Li, Xueling Zheng
Food Chemistry (2020) Vol. 344, pp. 128700-128700
Closed Access | Times Cited: 105
Nonthermal physical modification of starch: An overview of recent research into structure and property alterations
Zhuoting Wu, Dongling Qiao, Siming Zhao, et al.
International Journal of Biological Macromolecules (2022) Vol. 203, pp. 153-175
Open Access | Times Cited: 67
Influence of particle size on the properties of rice flour and quality of gluten-free rice bread
Wanyu Qin, Zexue Lin, Aixia Wang, et al.
LWT (2021) Vol. 151, pp. 112236-112236
Closed Access | Times Cited: 59
The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review
Xinyang Sun, Simiao Wu, Wen Li, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108212-108212
Closed Access | Times Cited: 44
Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems
Lei Guo, Heng Chen, Yizhi Zhang, et al.
Computational and Structural Biotechnology Journal (2023) Vol. 21, pp. 4172-4186
Open Access | Times Cited: 22
A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten
JinRong Wang, Yonghui Li, Xiao‐Na Guo, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1507-1507
Open Access | Times Cited: 11
Multi-scale structural disruption induced by radio frequency air cold plasma accelerates enzymatic hydrolysis/ hydroxypropylation of tapioca starch
Zhixiang Du, Xuxu Li, Xiaoyun Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129572-129572
Closed Access | Times Cited: 9
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index
Enes Mustafa Ucar, Mevlüde Kızıl
Food Reviews International (2025), pp. 1-40
Closed Access | Times Cited: 1
Nutritional profile and mineral bioaccessibility of pigmented rice landraces
Pallabika Gogoi, Paras Sharma, Giridhar Goudar, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access | Times Cited: 1
Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion
Yang Li, Mengli Li, Lili Wang, et al.
Food Chemistry (2021) Vol. 367, pp. 130751-130751
Closed Access | Times Cited: 51
Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities
Zexue Lin, Dong‐Hui Geng, Wanyu Qin, et al.
International Journal of Biological Macromolecules (2021) Vol. 181, pp. 390-397
Closed Access | Times Cited: 45
Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein
Haoran Wang, Zaigui Li, Lili Wang, et al.
Food Chemistry (2022) Vol. 387, pp. 132835-132835
Closed Access | Times Cited: 37
Recent progress in key lignocellulosic enzymes: Enzyme discovery, molecular modifications, production, and enzymatic biomass saccharification
Yangyang Li, Weiyan Song, Xuyue Han, et al.
Bioresource Technology (2022) Vol. 363, pp. 127986-127986
Closed Access | Times Cited: 37
Thermal properties of different types of starch: A review
M. Yashini, S. Khushbu, N. Madhurima, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 13, pp. 4373-4396
Closed Access | Times Cited: 29
Prediction of pea composites physicochemical traits and techno-functionalities using FTIR spectroscopy
Md. Hafizur Rahman Bhuiyan, Laura Liu, Anusha Samaranayaka, et al.
LWT (2024) Vol. 208, pp. 116667-116667
Open Access | Times Cited: 6
Characterization of pea composites and feasibility of heat-modulated meat analogs production
Md. Hafizur Rahman Bhuiyan, Laura Liu, Anusha Samaranayaka, et al.
Food Chemistry (2024) Vol. 463, pp. 141282-141282
Open Access | Times Cited: 6
Green techniques for starch modification to stabilize Pickering emulsions: a current review and future perspectives
Carolina Guida, Ana Carolina de Aguiar, Rosiane Lopes Cunha
Current Opinion in Food Science (2020) Vol. 38, pp. 52-61
Closed Access | Times Cited: 47
Preparation and characterization of rice starch citrates by superheated steam: A new strategy of producing resistant starch
Chengpeng Zhong, Yong Hong Xiong, Huixin Lu, et al.
LWT (2021) Vol. 154, pp. 112890-112890
Open Access | Times Cited: 38
Influence of damaged starch on the properties of rice flour and quality attributes of gluten-free rice bread
Wanyu Qin, Zexue Lin, Aixia Wang, et al.
Journal of Cereal Science (2021) Vol. 101, pp. 103296-103296
Closed Access | Times Cited: 37
Moderate addition of B-type starch granules improves the rheological properties of wheat dough
Lei Guo, Qingru Wang, Heng Chen, et al.
Food Research International (2022) Vol. 160, pp. 111748-111748
Closed Access | Times Cited: 24
The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits
Syed Saeed, Syed Arsalan Ali, Khizra Faheem, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2346-2346
Open Access | Times Cited: 23
Effect of bran particle size on rheology properties and baking quality of whole wheat flour from four different varieties
Cheng Li, Michael Tilley, Richard Chen, et al.
LWT (2023) Vol. 175, pp. 114504-114504
Open Access | Times Cited: 15
Impact of drought stress on spring wheat grain yield and quality
Jingya Yang, Rui Yang, Xi Liang, et al.
Agrosystems Geosciences & Environment (2023) Vol. 6, Iss. 1
Open Access | Times Cited: 14
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