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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 structural transformations and properties changes in starch during thermal processing of foods
Yi Wang, Long Chen, Tianyi Yang, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106543-106543
Closed Access | Times Cited: 121

Showing 1-25 of 121 citing articles:

Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing
Jing Wang, Siming Zhao, Min Guang, et al.
International Journal of Biological Macromolecules (2021) Vol. 175, pp. 179-187
Closed Access | Times Cited: 105
A comprehensive review on starch: Structure, modification, and applications in slow/controlled-release fertilizers in agriculture
Mehri Salimi, Badr‐Eddine Channab, Ayoub El Idrissi, et al.
Carbohydrate Polymers (2023) Vol. 322, pp. 121326-121326
Closed Access | Times Cited: 66
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
Effect of high pressure microfluidization on the morphology, structure and rheology of sweet potato starch
Lulu Chen, Yangyong Dai, Hanxue Hou, et al.
Food Hydrocolloids (2021) Vol. 115, pp. 106606-106606
Closed Access | Times Cited: 92
Maltogenic α-amylase hydrolysis of wheat starch granules: Mechanism and relation to starch retrogradation
Yitan Zhai, Xiaoxiao Li, Yuxiang Bai, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107256-107256
Open Access | Times Cited: 62
Hot extrusion 3D printing technologies based on starchy food: A review
Jianyou Zhang, Yan Li, Yanping Cai, et al.
Carbohydrate Polymers (2022) Vol. 294, pp. 119763-119763
Closed Access | Times Cited: 62
Effects of Extrusion on Starch Molecular Degradation, Order–Disorder Structural Transition and Digestibility—A Review
Xiaoyue Huang, Huan Liu, Yue Ma, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2538-2538
Open Access | Times Cited: 50
Crystal structure changes of native and retrograded starches modified by high hydrostatic pressure: Physical dual modification
Jaime E. Dominguez-Ayala, M. T. Ayala-Ayala, Gonzalo Velázquez, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108630-108630
Closed Access | Times Cited: 28
Effect of Storage Time and Temperature on Digestibility, Thermal, and Rheological Properties of Retrograded Rice
Ishita Chakraborty, Indira Govindaraju, Steffi Kunnel, et al.
Gels (2023) Vol. 9, Iss. 2, pp. 142-142
Open Access | Times Cited: 24
Review of the ethanol-induced V-type starch (EVS) with different types, including its preparation, characterization, and possible application in food field
Jiaxin Li, Aixia Wang, Mengzi Nie, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109755-109755
Closed Access | Times Cited: 14
Functionality differences between esterified and pregelatinized esterified starches simultaneously prepared by octenyl succinic anhydride modification and its application in dough
Huijing Chen, Huiying Li, Yuhao Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129594-129594
Closed Access | Times Cited: 11
Effect of Konjac Glucomannan on Structure, Physicochemical Properties, and In Vitro Digestibility of Yam Starch during Extrusion
Mengshuang Hao, Xiaopei Zhu, Xiaolong Ji, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 463-463
Open Access | Times Cited: 10
Impact of post-harvest processing techniques on the glycemic index of millets
Z. Afrose Subaitha, S.R. Priyadarshini, K.S. Yoha, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100636-100636
Open Access | Times Cited: 8
Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety
Masala Mudau, Oluwafemi Ayodeji Adebo
Journal of Food Process Engineering (2024) Vol. 47, Iss. 5
Closed Access | Times Cited: 8
Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties
Bijie Wang, Hongyun Lu, Hanghang Lou, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110190-110190
Closed Access | Times Cited: 8
Rheological, textural, and pasting properties of A- and B-type wheat starches in relation to their molecular structures
Xiaoyan Song, Jianyang Chen, Lili Deng, et al.
Food Chemistry (2024) Vol. 460, pp. 140810-140810
Closed Access | Times Cited: 8
Customizing fracture properties of pea-based snacks using 3D printing by varying composition and processing parameters
Aaditya Venkatachalam, Patrick Wilms, Bei Tian, et al.
Food Research International (2025) Vol. 202, pp. 115715-115715
Open Access | Times Cited: 1
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
Preparation and functional characteristics of starch-lipid complexes with different oleic acid-rich glycerolipids
Huijing Chen, Shanliang Zhong, Guoxiang Chi, et al.
Food Chemistry (2025) Vol. 476, pp. 143450-143450
Closed Access | Times Cited: 1
The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products
Jiayan Zhang, Yuhao Liu, Ping Wang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 778-778
Open Access | Times Cited: 1
The effect of heat moisture treatment on crystallinity and physicochemical-digestibility properties of purple yam flour
Asranudin Asranudin, Holilah Holilah, Andi Noor Kholidha Syarifin, et al.
Food Hydrocolloids (2021) Vol. 120, pp. 106889-106889
Closed Access | Times Cited: 45
Effect of New Frying Technology on Starchy Food Quality
Yi Wang, Xianglei Wu, David Julian McClements, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1852-1852
Open Access | Times Cited: 42
Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties
Yanli Wang, Yuxiang Bai, Hangyan Ji, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107289-107289
Closed Access | Times Cited: 41
Modification in starch structure of soaked and germinated lentil seeds under various thermal processing methods, including conventional, microwave, and microwave-assisted techniques
Tahereh Najib, Mohamad Mehdi Heydari, Kaiyang Tu, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100267-100267
Open Access | Times Cited: 19
New Insight into the Effects of Endogenous Protein and Lipids on the Enzymatic Digestion of Starch in Sorghum Flour
Chen Chao, Song Liang, Zheyuan Zhang, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 663-663
Open Access | Times Cited: 7
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