Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Physicochemical properties of potato, sweet potato and quinoa starch blends
Fan Zhu, Yeying Hua, Guantian Li
Food Hydrocolloids (2019) Vol. 100, pp. 105278-105278
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

The recent development of polysaccharides biomaterials and their performance for supercapacitor applications
Tinesha Selvaraj, Veeradasan Perumal, Shing Fhan Khor, et al.
Materials Research Bulletin (2020) Vol. 126, pp. 110839-110839
Closed Access | Times Cited: 76
Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment
Jiaqi Wang, Xinran Lv, Tian Lan, et al.
Ultrasonics Sonochemistry (2022) Vol. 86, pp. 106004-106004
Open Access | Times Cited: 41
Understanding the molecular weight distribution, in vitro digestibility and rheological properties of the deep-fried wheat starch
Yi Yang, Tingting Li, Yan Li, et al.
Food Chemistry (2020) Vol. 331, pp. 127315-127315
Closed Access | Times Cited: 52
Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics
Jiaqi Wang, Tian Lan, Yushan Lei, et al.
Ultrasonics Sonochemistry (2021) Vol. 81, pp. 105866-105866
Open Access | Times Cited: 33
CRISPR/Cas9-Mediated Gene Editing Revolutionizes the Improvement of Horticulture Food Crops
Tian Wang, Chunjiao Zhang, Hongyan Zhang, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 45, pp. 13260-13269
Closed Access | Times Cited: 30
Improved stability and in vitro bioavailability of β-carotene in filled hydrogel prepared from starch blends with different granule sizes
Dabin Kim, Yun-Kyoung Jung, Shin‐Joung Rho, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108546-108546
Closed Access | Times Cited: 12
Mechanistic insights into the enhanced texture of potato noodles by incorporation of small granule starches
Mengting Ma, Xinyu Zhang, Yifei Zhu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128535-128535
Closed Access | Times Cited: 11
Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content
Mengting Ma, Yi Liu, Xiaojing Chen, et al.
International Journal of Biological Macromolecules (2020) Vol. 165, pp. 321-332
Closed Access | Times Cited: 30
Octenyl succinic anhydride modification alters blending effects of waxy potato and waxy rice starches
Chuangchuang Zhang, Mengting Ma, Yijuan Xu, et al.
International Journal of Biological Macromolecules (2021) Vol. 190, pp. 1-10
Closed Access | Times Cited: 26
Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties
Fatemeh Alkobeisi, Mohammad Javad Varidi, Mehdi Varidi, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 4, pp. 1113-1125
Open Access | Times Cited: 11
Advances in isolation, characterization, modification, and application of Chenopodium starch: A comprehensive review
Ankan Kheto, Rahul Das, Saptashish Deb, et al.
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 636-651
Closed Access | Times Cited: 10
Genome-Editing of FtsZ1 for Alteration of Starch Granule Size in Potato Tubers
Alexander C. Pfotenhauer, Alessandro Occhialini, Stacee A. Harbison, et al.
Plants (2023) Vol. 12, Iss. 9, pp. 1878-1878
Open Access | Times Cited: 6
Determination of the effect of abiotic stress on the oxidative potential of edible potato tubers
Elżbieta Wszelaczyńska, Jarosław Pobereżny, Katarzyna Gościnna, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 5
THE MINERAL COMPOSITION OF POTATOES AND ITS INFLUENCE ON THE DARKENING OF TUBERS PULP
Sergiy Gunko, Поліна Вакулюк, Оксана Науменко, et al.
Food Science and Technology (2023) Vol. 17, Iss. 1
Open Access | Times Cited: 5
Influence of sweet potato flour on the microstructure and nutritional quality of gluten‐free fresh noodles
Mahmoud Salama, Taihua Mu, Hongnan Sun
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 8, pp. 3938-3947
Closed Access | Times Cited: 12
Characterization of Modified Mechanically Activated Cassava Starch Magnetic Porous Microspheres and Its Adsorption for Cd(II) Ions
Xinling Xie, Xiaona Zhao, Xuan Luo, et al.
Nanomaterials (2023) Vol. 13, Iss. 3, pp. 513-513
Open Access | Times Cited: 4
Structural, physicochemical, and pasting properties of native cassava (Manihot esculenta) and yam (Dioscorea alata) starch blends
Eduardo David Arroyo-Dagobeth, Jorge Antonio Figueroa-Flórez, Edith M. Cadena, et al.
Agronomía Colombiana (2023) Vol. 41, Iss. 3, pp. e110111-e110111
Open Access | Times Cited: 4
Investigating the individual effects of salt, sucrose and native starch on the gelation and rheological behaviour of debranched cassava starch
Putri Meutia Sari, Dudsadee Uttapap, Yuree Wandee, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3212-3225
Closed Access | Times Cited: 1
Effects of sweet potato starch on the physicochemical properties and edible qualities of instant fresh rice noodles
Rongyu Zhang, Zhongxiu Wang, Xiaoyang He, et al.
International Journal of Biological Macromolecules (2024) Vol. 286, pp. 138553-138553
Closed Access | Times Cited: 1
Effect of Pasteurisation on Methane Yield from Food Waste and Other Substrates in Anaerobic Digestion
Yue Zhang, Sigrid Kusch-Brandt, S. Heaven, et al.
Processes (2020) Vol. 8, Iss. 11, pp. 1351-1351
Open Access | Times Cited: 11
Artificial intelligence classification and amylose content prediction of rice flour varieties from their pasting features
Hye‐Rin Kim, Sungmin Jeong, Jieun Kwak, et al.
Journal of Agriculture and Food Research (2023) Vol. 14, pp. 100847-100847
Open Access | Times Cited: 3
Discoloration of Raw and Cooked Potatoes: Fundamentals of Nature, Mechanisms, Causes, Measurements, and Controls
Raza Hussain, Sanabil, Huali Xue, et al.
American Journal of Potato Research (2022) Vol. 99, Iss. 4, pp. 287-306
Closed Access | Times Cited: 5
Impact of Mineral Ions and Their Concentrations on Pasting and Gelation of Potato, Rice, and Maize Starches and Blends Thereof
Elien Lemmens, Jasmien Waterschoot, Erik Smolders, et al.
Starch - Stärke (2020) Vol. 73, Iss. 1-2
Open Access | Times Cited: 4
Heterogeneous amylopectin delays short-term retrogradation via fabricating a binary gel network within steamed cold noodles
Zhijie Zhu, Xinxin Ma, Caihong Wang, et al.
Food Research International (2024) Vol. 200, pp. 115468-115468
Closed Access
Effects of ratios of A- and B-type wheat starch on liangpi (a starch gel food) quality and its potential mechanism
Jiayi Li, Xueming Xu, Qiyan Zhao, et al.
Carbohydrate Polymers (2024) Vol. 352, pp. 123194-123194
Closed Access
Page 1 - Next Page

Scroll to top