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:
Improving physicochemical and nutritional attributes of rice starch through green modification techniques
Hadis Rostamabadi, Meral Yıldırım-Yalçın, İlkem Demirkesen, et al.
Food Chemistry (2024) Vol. 458, pp. 140212-140212
Closed Access | Times Cited: 10
Hadis Rostamabadi, Meral Yıldırım-Yalçın, İlkem Demirkesen, et al.
Food Chemistry (2024) Vol. 458, pp. 140212-140212
Closed Access | Times Cited: 10
Showing 10 citing articles:
Rice Starch Chemistry, Functional Properties, and Industrial Applications: A Review
Rizwan Shoukat, Marta Cappai, Luca Pilia, et al.
Polymers (2025) Vol. 17, Iss. 1, pp. 110-110
Open Access
Rizwan Shoukat, Marta Cappai, Luca Pilia, et al.
Polymers (2025) Vol. 17, Iss. 1, pp. 110-110
Open Access
Exploring the feasibility of RS4-type resistant starch as a fat substitute in low-fat mayonnaise: An evaluation of the effects of acylated starches with different chain lengths
Xiuli Wu, Jianwen Zhang, Xinzhu Miao, et al.
Food Research International (2025), pp. 115836-115836
Closed Access
Xiuli Wu, Jianwen Zhang, Xinzhu Miao, et al.
Food Research International (2025), pp. 115836-115836
Closed Access
Gelatinization, rheological and retrogradation behaviors of waxy rice starch affected by gelatin emulsion and regulation mechanism
Yawen Zhan, Hongjie Dai, Liang Ma, et al.
Food Hydrocolloids (2024), pp. 110649-110649
Closed Access | Times Cited: 1
Yawen Zhan, Hongjie Dai, Liang Ma, et al.
Food Hydrocolloids (2024), pp. 110649-110649
Closed Access | Times Cited: 1
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
Wu Qiaoyan, Yang Yang, Yue Xu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100874-100874
Open Access
Understanding the characteristic changes of retrogradation behavior and edible quality of brown rice modified with inhibiting retrogradation enzymes of Ganoderma lucidum
Meilin Cui, Keke Qiu, Yuchang Ma, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100927-100927
Open Access
Meilin Cui, Keke Qiu, Yuchang Ma, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100927-100927
Open Access
New insights into rice starch-gallic acid-whey protein isolate interactions: Effects of multiscale structural evolution and enzyme activity on starch digestibility
Ran Meng, Ran Feng, Sijie Wu, et al.
Carbohydrate Polymers (2024) Vol. 350, pp. 123039-123039
Closed Access
Ran Meng, Ran Feng, Sijie Wu, et al.
Carbohydrate Polymers (2024) Vol. 350, pp. 123039-123039
Closed Access
The physicochemical properties of oat starch-fatty acid complexes and application in Lactiplantibacillus plantarum microencapsulation
Jiaqi Wu, Yang Yi, Lianger Dong, et al.
Food Bioscience (2024), pp. 105589-105589
Closed Access
Jiaqi Wu, Yang Yi, Lianger Dong, et al.
Food Bioscience (2024), pp. 105589-105589
Closed Access
Mesona chinensis polysaccharide regulates the gelatinization behavior of rice starch
Jia Kong, Mingyue Shen, Weidong Zhang, et al.
Food Hydrocolloids (2024), pp. 110905-110905
Closed Access
Jia Kong, Mingyue Shen, Weidong Zhang, et al.
Food Hydrocolloids (2024), pp. 110905-110905
Closed Access
Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications
Dongsheng Hu, Gaoji Yang, Liu‐Min Fan, et al.
Food Hydrocolloids (2024) Vol. 162, pp. 110961-110961
Closed Access
Dongsheng Hu, Gaoji Yang, Liu‐Min Fan, et al.
Food Hydrocolloids (2024) Vol. 162, pp. 110961-110961
Closed Access
THE IMPACT OF OHMIC HEATING ON RICE GRAIN HARDNESS AND HEATING UNIFORMITY COMPARED TO CONVENTIONAL COOKING METHODS
Xinting Ding, Xingshu Li
INMATEH Agricultural Engineering (2024), pp. 642-651
Open Access
Xinting Ding, Xingshu Li
INMATEH Agricultural Engineering (2024), pp. 642-651
Open Access
Introducing Vitexin in Rice Starch Using Ultrasound to Enhance V-Type Resistant Starch
Ruobing Niu, Husnain Raza, Mingfu Wang
LWT (2024), pp. 117287-117287
Open Access
Ruobing Niu, Husnain Raza, Mingfu Wang
LWT (2024), pp. 117287-117287
Open Access
