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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 extrusion with hydrocolloid-starch molecular interactions on retrogradation and in vitro digestibility of chestnut starch and processing properties of chestnut flour
Junchao Zhu, Bo Zheng, Chenlu Rao, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108633-108633
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Effects of oat β-glucan on the retrogradation behavior of rice starch and its potential mechanism
Sixuan Li, Min Zhang, Xin Ren, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129509-129509
Closed Access | Times Cited: 15
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
Effects of extrusion temperature on structure and physicochemical properties of proso millet starch
Shuang Jin, Chunxia Xiao, Hao Lu, et al.
International Journal of Biological Macromolecules (2025), pp. 140011-140011
Closed Access | Times Cited: 1
Partial gelatinization treatment affects the structural, gelatinization, and retrogradation characteristics of maize starch-dietary fiber complexes
Yun Luo, Yuhao Zhou, Nan Xiao, et al.
Food Research International (2025) Vol. 202, pp. 115799-115799
Closed Access | Times Cited: 1
Small molecular sugars effect on the pasting and retrogradation of Mesona chinensis polysaccharide/starch complexes
Yubin Su, Jiawei Zhang, Kaijiao Huang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1935-1944
Closed Access | Times Cited: 7
Enhancing the nutritional and bioactive benefits of faba bean flour by combining preprocessing and thermoplastic extrusion: A comprehensive study on digestion-resistant peptides
Rebeca Salvador‐Reyes, Maria Teresa Pedrosa Silva Clerici, Cristina Martínez‐Villaluenga
Food Research International (2024) Vol. 183, pp. 114231-114231
Closed Access | Times Cited: 4
The properties of the rice resistant starch processing and its application in skimmed yogurt
Meiyue You, Zeyu Peng, Yunqing Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131087-131087
Closed Access | Times Cited: 4
Maltogenic amylase and glucosyltransferase synergistically control the chain structure of rice starch and their effects on rheological properties and functional characteristics of rice milk
Xiankang Xu, Xiaohong Peng, Bo Zheng, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110842-110842
Closed Access | Times Cited: 4
Effect of Hydrocolloids on the Pasting and Retrogradation of Starch with Different Amylose/Amylopectin Ratios
Kaijiao Huang, Yubin Su, Haitian Huang, et al.
Food Biophysics (2025) Vol. 20, Iss. 1
Closed Access
The potential role of fatty acids enhances the anti-retrogradation property of flaxseed gum on wheat starch
Yunlong Li, Min Luo, Minghui Wen, et al.
LWT (2025), pp. 117533-117533
Open Access
Improved Cooking Quality and Reduced in Vitro Digestibility in Germinated Highland Barley Noodles Through Synergistic Modification with Guar Gum and Na2co3
Wentao Pan, Sheng Huang, Hui‐Liang Wen, et al.
(2025)
Closed Access
Ordered structural changes of retrograded instant rice noodles during the long-term storage
Jin Chen, Xiaoli Zhao, Shiqi Li, et al.
Food Research International (2023) Vol. 175, pp. 113727-113727
Closed Access | Times Cited: 10
A mechanistic study of chestnut starch retrogradation and its effects on in vitro starch digestion
Chang Liu, Suwen Liu, Runfeng Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133803-133803
Closed Access | Times Cited: 3
Synergistic effect and mechanism of stabilization of Pickering emulsion by carboxymethyl starch and xanthan gum
Xuran Cai, Xianfeng Du, Guilan Zhu, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137560-137560
Closed Access | Times Cited: 3
Recent trends of 3D printing based on starch-hydrocolloid in food, biomedicine and environment
Wenmeng Liu, Long Chen, David Julian McClements, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 8948-8962
Closed Access | Times Cited: 7
Effects of biomass additives on mechanical strength and water resistance of corn starch straws
Jinyu Zhang, Haiteng Tao, Congping Tan, et al.
Industrial Crops and Products (2023) Vol. 205, pp. 117584-117584
Closed Access | Times Cited: 7
Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch
Jiaxin Li, Ran Lin, Mengzi Nie, et al.
Food Chemistry X (2024) Vol. 24, pp. 101915-101915
Open Access | Times Cited: 2
Strategies and Methodologies for Improving Toughness of Starch Films
Yiwen Yang, Jun Fu, Qingfei Duan, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4036-4036
Open Access | Times Cited: 2
Interactions between pectin, starch and linoleic acid and their effects on starch structure, digestion and release properties
Huirong Chen, Xiaoyan Wang, Danni Jin, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133255-133255
Closed Access | Times Cited: 1
Insight into the mechanism of digestibility inhibition by interaction between corn starch with different gelatinization degree and water extractable arabinoxylan
Jing Hong, Peixia Chen, Xiaohui Liang, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133950-133950
Closed Access | Times Cited: 1
Enhancing optimal molecular interactions during food processing to design starch key structures for regulating quality and nutrition of starch-based foods: an overview from a synergistic regulatory perspective
Zengjiang Zhang, Anand K. Sharma, Ling Chen, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access | Times Cited: 1
Effects of oligosaccharides, sodium carboxymethyl cellulose and d‐allulose as a compound improver on the quality of sugar‐reduced bread
Z. J. Xiao, Shuang Wu, Hongshan Liang, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
A Study on the Structural and Digestive Properties of Rice Starch–Hydrocolloid Complexes Treated with Heat–Moisture Treatment
Yu Zhang, Boxin Dou, Jianhui Jia, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4241-4241
Open Access | Times Cited: 3
Effect of Extruded-Palmitate-Maltitol on the Multiscale Structure and Retrogradation Properties of Corn Starch
Jiaqi Lin, Xiangyuan Zhao, Jina Han, et al.
(2024)
Closed Access
Solubility of cellulose derivatives is a limited indicator of their function on retarding starch digestion
Hui-Juan Zhu, Yulong Bao, Alkassoumi Hassane Hamadou, et al.
International Journal of Biological Macromolecules (2024) Vol. 290, pp. 138954-138954
Closed Access
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