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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 improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality
Li Gao, Weiwei Cheng, Meixia Fu, et al.
Food Structure (2021) Vol. 31, pp. 100248-100248
Closed Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Evaluation of rheology and printability of 3D printing nutritious food with complex formulations
Rubén Maldonado-Rosas, Viridiana Tejada‐Ortigoza, Enrique Cuan‐Urquizo, et al.
Additive manufacturing (2022) Vol. 58, pp. 103030-103030
Closed Access | Times Cited: 56
Exploring the relationship between starch structure and physicochemical properties: The impact of extrusion on highland barley flour
Fei Ge, Yue Sun, Chenxi Yang, et al.
Food Research International (2024) Vol. 183, pp. 114226-114226
Closed Access | Times Cited: 13
Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour
Yujuan Gu, Xiaoyan Zhang, Shuya Song, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129406-129406
Closed Access | Times Cited: 8
Relationship between starch granule-associated proteins and in vitro digestibility of buckwheat starches: From the perspective of gelatinization degree
Jin Du, Zhen Lu, Kai Cheng, et al.
Food Chemistry (2025), pp. 143115-143115
Closed Access | Times Cited: 1
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
Glycaemic response of pseudocereal‐based gluten‐free food products: a review
Sneh Punia Bangar, Nitya Sharma, Arashdeep Singh, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 4936-4944
Closed Access | Times Cited: 27
Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough
Yujuan Gu, Xiaojie Qian, Binghua Sun, et al.
Food Chemistry (2022) Vol. 404, pp. 134715-134715
Closed Access | Times Cited: 23
Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanism
Xiaojie Qian, Binghua Sun, Yujuan Gu, et al.
International Journal of Biological Macromolecules (2023) Vol. 238, pp. 124139-124139
Closed Access | Times Cited: 12
Effects of Extrusion Treatment on the Physicochemical and Baking Quality of Japonica Rice Batters and Rice Breads
Wenxia He, Jingni Tang, Yang Chen, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 86-86
Open Access
Evaluation of extruded quinoa flour on dough rheology and white salted noodles quality
Ruihan Huang, Kai Huang, Hongdong Song, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Enhancing Xinong black spike whole flour dough and Mantous through CP non-thermal treatment: Quality improvements and consumer preference
Teng Zhang, Junbo Liu, Jialiang He, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103957-103957
Closed Access
SUSTAINABLE AND CONTEMPORARY APPROACHES TO EXPLORE THE NUTRITIONAL AND PROCESSING PERSPECTIVES OF BUCKWHEAT: CURRENT EVIDENCE AND PROSPECTS
Zunaira Basharat, Tabussam Tufail, Feng Shao, et al.
Food Bioscience (2025), pp. 106312-106312
Closed Access
Development of an extra-large and iron-fortified quinoa (Chenopodium quinoa Wild) grains using cold extrusion
Monica E. Quiroga-Villa, Alicia Magaly Leon Tacca, Wenceslao T. Medina
LWT (2025), pp. 117631-117631
Open Access
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
Insight into the interaction between starch and guest molecules for quality improvement of buckwheat wantuo through extrusion and blending
Yue Sun, Hong Ma, Ruhui Xia, et al.
International Journal of Biological Macromolecules (2025), pp. 142429-142429
Closed Access
Effect of pre-gelatinized highland barley flour on texture and digestibility of fortified dried noodles: A protein and starch perspective
Jie Wang, Mutai Bao, Yang Liu, et al.
Food Chemistry (2025), pp. 144549-144549
Closed Access
Insights into the effect mechanism of freeze-thaw cycles on starch gel structure and quality characteristics of frozen extruded whole buckwheat noodles
Weiwei Cheng, Meixia Fu, Kaiwen Xie, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134577-134577
Closed Access | Times Cited: 3
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
Understanding the role of dietary fibers on gluten-free pasta's functional quality aspects
Srutee Rout, Rakesh Kumar Gupta, Harsh B. Jadhav, et al.
Elsevier eBooks (2024), pp. 157-178
Closed Access | Times Cited: 2
Effects of different extrusion temperatures on the physicochemical properties, edible quality and digestive attributes of multigrain reconstituted rice
R. P. Liu, Zhanhui Geng, Ting Li, et al.
Food & Function (2024) Vol. 15, Iss. 11, pp. 6000-6014
Closed Access | Times Cited: 2
Synergistic effect of combined sucrose substitutes and partially gelatinized oat flour on gluten-free steamed oat cakes produced only by oat flour
Binghua Sun, Xiaojie Qian, Gengjie Cui, et al.
Journal of Cereal Science (2023) Vol. 110, pp. 103648-103648
Closed Access | Times Cited: 6
Effects of stir-frying on the processing characteristics and in vitro digestion of oat flour during storage
Yuanyuan Zhang, Meili Zhang, Rui Huo, et al.
LWT (2024) Vol. 199, pp. 116006-116006
Open Access | Times Cited: 1
The role of non-starch constituents in the extrusion processing of slow-digesting starch diets: A review
Aiquan Jiao, Shiming Zhou, Yueyue Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 136060-136060
Closed Access | Times Cited: 1
Improved Extrusion Cooking Technology: A Mini Review Of Starch Modification
José A. Téllez‐Morales, Jesús Rodríguez‐Miranda
Journal of Culinary Science & Technology (2023), pp. 1-10
Closed Access | Times Cited: 3
Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle‐making potential
Limin Li, Qingfa Wang, Xinkui Niu, et al.
Journal of Food Science (2023) Vol. 89, Iss. 1, pp. 306-319
Closed Access | Times Cited: 3
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