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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:

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

Showing 1-25 of 37 citing articles:

Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications
Xudong Yan, David Julian McClements, Shunjing Luo, et al.
Carbohydrate Polymers (2024) Vol. 340, pp. 122273-122273
Closed Access | Times Cited: 23
Exploring molecular mechanisms underlying changes in lipid fingerprinting of salmon (Salmo salar) during air frying integrating machine learning-guided REIMS and lipidomics analysis
Gongshuai Song, Mingwei Zeng, Shengjun Chen, et al.
Food Chemistry (2024) Vol. 460, pp. 140770-140770
Closed Access | Times Cited: 15
Microwave irradiation of corn kernels: Effects on structural, thermal, functional and rheological properties of corn flour
Nan-nan An, Dong Li, Lijun Wang, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108939-108939
Closed Access | Times Cited: 27
Regulating the quality and starch digestibility of buckwheat-dried noodles through steam treatment
Junrong Wang, Chong Liu, Xiaojian Wang, et al.
LWT (2024) Vol. 195, pp. 115826-115826
Open Access | Times Cited: 9
Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour
Yujuan Gu, Xiaoyan Zhang, Shuya Song, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129406-129406
Closed Access | Times Cited: 6
Effects of plasma-activated water combined with ultrasonic treatment of corn starch on structural, thermal, physicochemical, functional, and pasting properties
Yongxuan Zuo, Fanglei Zou, Miao Yang, et al.
Ultrasonics Sonochemistry (2024) Vol. 108, pp. 106963-106963
Open Access | Times Cited: 6
Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour
Bin Dang, Wengang Zhang, Jie Zhang, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2021-2021
Open Access | Times Cited: 25
Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough
Yujuan Gu, Xiaojie Qian, Binghua Sun, et al.
Food Chemistry (2022) Vol. 404, pp. 134715-134715
Closed Access | Times Cited: 23
Understanding the effects of dry heat treatment on wheat flour pasting: Insights from protein and starch structural changes
Tingting Hong, Yongshuai Ma, Fengfeng Wu, et al.
Journal of Cereal Science (2023) Vol. 113, pp. 103740-103740
Closed Access | Times Cited: 15
Preparation of ethyl vanillin spherical particles with functions of sustained release and anti-caking by an organic solvent-free process
Yanbo Liu, Shuo Wang, Jiahui Li, et al.
Food Chemistry (2022) Vol. 402, pp. 134518-134518
Closed Access | Times Cited: 21
Effect of Heat–Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley (Hordeum vulgare L. var. nudum Hook. f) Flour
Yiming Lv, Sen Ma, Jingyao Yan, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3511-3511
Open Access | Times Cited: 20
The effects of dextran in residual impurity on trehalose crystallization and formula in food preservation
Mingxuan Li, Jiahui Li, Xueyou Qin, et al.
Food Chemistry (2024) Vol. 442, pp. 138326-138326
Closed Access | Times Cited: 4
Mechanistic insights into starch behavior and starch-protein interactions in whole grain oat flour: Structural and functional modifications by steam explosion treatment
Ruge Cao, Gao Yi, Lu Wang, et al.
International Journal of Biological Macromolecules (2025) Vol. 307, pp. 142058-142058
Closed Access
Effect of thermal treatment on structural and physicochemical properties and in vitro starch and protein digestibility of whole grain highland barley
Yaxuan Ai, Jialiang Shi, Yong Zhao, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Improving calcium citrate food functions through spherulitic growth in reactive crystallization and a mechanism study
Hui Yan, Yanbo Liu, Haoyu Peng, et al.
Food Chemistry (2022) Vol. 404, pp. 134550-134550
Closed Access | Times Cited: 17
Effects of particle size on quality characteristics of stone‐milled whole wheat flour
Mengdi Cai, Chunxia Shen, Yuhui Li, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 5, pp. 2483-2491
Closed Access | Times Cited: 9
Comparative study on physicochemical, nutritional and cooking properties of different pigmented dehusked rice varieties influenced by superheated steam treatment
Yuqian Hu, Qunyong Tang, Ying Sun, et al.
Journal of Cereal Science (2024) Vol. 117, pp. 103934-103934
Closed Access | Times Cited: 3
Effects of protein morphological structures on the cereal processing, sensorial property and starch digestion: a review
Jiali Hu, Ling Zhu, Xianting Yin, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access | Times Cited: 3
Effect of oven roasting on major chemical components in cereals and its modulation on flour‐based products quality
Limin Li, Qingfa Wang, Chong Liu, et al.
Journal of Food Science (2023) Vol. 88, Iss. 7, pp. 2740-2757
Open Access | Times Cited: 8
Effect of microwave‐assisted treatment on proximate, techno‐functional, thermal, structural, and storage properties of TGN (Cyperus esculentus L.) flour
Adebola O. Oladunjoye, Goodness O. Olaoluwa
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6494-6505
Closed Access | Times Cited: 2
Hot air and infrared heating methods as alternative control methods against Tribolium castaneum (Herbst.) and their effect on the physiochemical properties of finger millet (Eleusine corocana) flour
Subhashini Manickam, M. Loganathan, N. Venkatachalapathy, et al.
Journal of Stored Products Research (2024) Vol. 106, pp. 102307-102307
Closed Access | Times Cited: 2
Effect of solid-state fermentation on the nutritional composition and physicochemical properties of whole-grain highland barley and the application in digestive cookies
Shunzhang Ma, Jilin Dong, Jiayao Li, et al.
Food Bioscience (2024) Vol. 59, pp. 104088-104088
Closed Access | Times Cited: 2
Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam
Zixiu Zhang, Jingxin Li, Xishuang Wang, et al.
Grain & Oil Science and Technology (2024)
Open Access | Times Cited: 2
Physicochemical properties and structure of buckwheat flour modified by steam-treatment
Bowen Yang, Jiake Wang, Tongliang Yang, et al.
International Journal of Food Engineering (2023) Vol. 19, Iss. 3-4, pp. 113-120
Closed Access | Times Cited: 4
Interactions between partially gelatinized starch and nonstarch components in potato flour and their performance in emulsification
Huimin Lu, Ruixuan Zhao, Liang Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132044-132044
Closed Access | Times Cited: 1
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