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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:

Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao
Jiayu Cheng, Jiayu Wang, Fenglian Chen, et al.
Food Chemistry (2023) Vol. 412, pp. 135595-135595
Closed Access | Times Cited: 21

Showing 21 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: 26
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
Understanding the multi-scale structure, physicochemical and digestive properties of extruded yam starch with plasma-activated water
Yizhe Yan, Xiaopei Zhu, Mengshuang Hao, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 128054-128054
Closed Access | Times Cited: 19
Effect of starch granule size on the properties of dough and the oil absorption of fried potato crisps
Jin Zhang, Jinwei Li, Liuping Fan
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131844-131844
Closed Access | Times Cited: 7
Different effects of polyphenols on hydration, pasting and rheological properties of rice starch under extrusion condition: From the alterations in starch structure
Jinjie Huo, Lishuang Wang, Jinming Ma, et al.
Food Chemistry (2024) Vol. 465, pp. 142002-142002
Closed Access | Times Cited: 4
Understanding key component factors influencing the processing performance of extruded foxtail millet
Ni Bian, Zijian Wu, Jinrong Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 142286-142286
Closed Access
Effect of potato flour substitution on the dough rheological properties and sensory attributes of Baiji Mo: A traditional Chinese delicacy
Shihua Xin, Jiequn He, Huiyan Liu, et al.
Food Chemistry Advances (2025), pp. 100965-100965
Open Access
Influence of magnetic field on gluten aggregation behavior and quality characteristics of dough enriched with potato pulp
Jialin Song, Lijun Jiang, Mingming Qi, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 128082-128082
Closed Access | Times Cited: 9
Effects of soaking treatment on water distribution of rice grains, starch characteristics and eating quality of wet rice noodles
Lei Wang, Mengran Guo, Yike Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134621-134621
Closed Access | Times Cited: 3
Flotation separation of smithsonite and calcite in sodium oleate system using soluble starch as depressant
Luyi Xu, Dan Liu, Runfan Sun, et al.
Minerals Engineering (2023) Vol. 205, pp. 108490-108490
Closed Access | Times Cited: 7
Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value
Bárbara Biduski, Mariana Maçãs, Nooshin Vahedikia, et al.
Food Structure (2023) Vol. 39, pp. 100364-100364
Closed Access | Times Cited: 7
Effects of starch hydration properties on the batter properties and oil absorption of fried crust and battered ham sausages
Jingwei Zhang, Tao Li, Jiawei Tang, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128915-128915
Closed Access | Times Cited: 5
Impact of inherent chemical composition of wheat and various processing technologies on whole wheat flour and its final products
Maninder Meenu, Satveer Kaur, Mona Yadav, et al.
Cereal Research Communications (2024) Vol. 53, Iss. 1, pp. 409-424
Closed Access | Times Cited: 1
Effects of heat-moisture extrusion on the structure and functional properties of protein-fortified whole potato flour
Suying Hao, Ying ZHENG, Mingyuan Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 102048-102048
Open Access | Times Cited: 1
Insights into the mechanisms underlying the quality deterioration of a novel frozen pasta product during freeze–thawed cycles
Shen‐Ying Zhang, Mengge Niu, Wenqian Dang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6360-6373
Open Access
Dietary fiber-rich Lentinula edodes stems influence the structure and in vitro digestibility of low-moisture extruded maize starches
Lihua Wen, Huifang Liu, Yixin Zheng, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135115-135115
Closed Access
Effects of starch-tea polyphenol complexes on the structure features of reconstituted doughs and oil absorption of potato crisps
Jin Zhang, Yang Ni, Jinwei Li, et al.
Food Chemistry (2024) Vol. 463, pp. 141277-141277
Closed Access
Effect of Freezing Temperature on the Thermal, Rheological, and Gelatinization Properties of Freeze-Thaw-Dehydrated Potato Powder
Xinyan Duan, Tingting Zhang, Qiannan Liu, et al.
Gels (2024) Vol. 10, Iss. 11, pp. 744-744
Open Access
Evaluation of Drying Characteristics and Quality Attributes for Microwave Vacuum Drying of Pork Skin Crisps
Yuangang Li, Jingming Zhang, Junsheng Wang, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4020-4020
Open Access
Effect of Yam Flour Modified with Plasma-Activated Water Combined with Extrusion Treatment on the Quality of Chinese Noodles
Miaomiao Shi, Yirui Chen, Xiaopei Zhu, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 77-77
Open Access
Youtiao: Effect of ingredients and processing on quality attributes
Fan Zhu
Cereal Chemistry (2023) Vol. 101, Iss. 1, pp. 38-63
Open Access
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