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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:

Physicochemical properties and digestibility of potato starch treated by ball milling with tea polyphenols
Yao-Zhong Lv, Liming Zhang, Mengnan Li, et al.
International Journal of Biological Macromolecules (2019) Vol. 129, pp. 207-213
Closed Access | Times Cited: 94

Showing 1-25 of 94 citing articles:

Ball-milling: A sustainable and green approach for starch modification
Sneh Punia Bangar, Arashdeep Singh, Adeleke Omodunbi Ashogbon, et al.
International Journal of Biological Macromolecules (2023) Vol. 237, pp. 124069-124069
Closed Access | Times Cited: 59
Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts
Hadis Rostamabadi, Dagmara Bajer, İlkem Demirkesen, et al.
Carbohydrate Polymers (2023) Vol. 314, pp. 120905-120905
Closed Access | Times Cited: 46
A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems
Qingfa Wang, Limin Li, Xueling Zheng
Food Chemistry (2020) Vol. 315, pp. 126267-126267
Closed Access | Times Cited: 124
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
Starch modification with phenolics: methods, physicochemical property alteration, and mechanisms of glycaemic control
Tao Xu, Xiaoxi Li, Shengyang Ji, et al.
Trends in Food Science & Technology (2021) Vol. 111, pp. 12-26
Closed Access | Times Cited: 65
Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions
Ngô Văn Tài, Sandra Kusumawardani, Kannika Kunyanee, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3384-3384
Open Access | Times Cited: 64
Effects of purple potato anthocyanins on the in vitro digestive properties of starches of different crystalline types
Yuwen Li, Qianyun Ma, Chengbin Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131052-131052
Closed Access | Times Cited: 11
Formation and Application of Starch–Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics
Yingying Wu, Yanan Liu, Yuanqiang Jia, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1557-1557
Open Access | Times Cited: 11
Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review
Muhammad Adil Farooq, Jianmei Yu
Foods (2024) Vol. 13, Iss. 17, pp. 2770-2770
Open Access | Times Cited: 8
The structure and properties of granular cold-water-soluble starch by a NaOH/urea aqueous solution
Hui Chen, Liwei Chen, Xugang Dang, et al.
International Journal of Biological Macromolecules (2019) Vol. 141, pp. 732-737
Closed Access | Times Cited: 63
Polyphenolic inhibition of enterocytic starch digestion enzymes and glucose transporters for managing type 2 diabetes may be reduced in food systems
Emmanuel Ayua, Smith G. Nkhata, Sydney Namaumbo, et al.
Heliyon (2021) Vol. 7, Iss. 2, pp. e06245-e06245
Open Access | Times Cited: 51
Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview
Débora Gonçalves Bortolini, Charles Windson Isidoro Haminiuk, Alessandra Cristina Pedro, et al.
Food Chemistry X (2021) Vol. 12, pp. 100160-100160
Open Access | Times Cited: 51
The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill
Shunjing Luo, Xudong Yan, Yuteng Fu, et al.
Food Chemistry (2021) Vol. 348, pp. 129032-129032
Closed Access | Times Cited: 49
Matcha-fortified rice noodles: Characteristics of in vitro starch digestibility, antioxidant and eating quality
Yun Li, Jianhui Xiao, Jin Tu, et al.
LWT (2021) Vol. 149, pp. 111852-111852
Closed Access | Times Cited: 46
Impact of trehalose on physicochemical stability of β-carotene high loaded microcapsules fabricated by wet-milling coupled with spray drying
Liang Zhang, Yang Wei, Wenyan Liao, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 106977-106977
Closed Access | Times Cited: 42
Mechanistic insights into the influence of flavonoids from dandelion on physicochemical properties and in vitro digestibility of cooked potato starch
Yanmei Huang, Peng Wu, Xiao Dong Chen
Food Hydrocolloids (2022) Vol. 130, pp. 107714-107714
Closed Access | Times Cited: 34
Waxy maize starch nanoparticles incorporated tea polyphenols to stabilize Pickering emulsion and inhibit oil oxidation
Ran Wang, Jiang Zhou
Carbohydrate Polymers (2022) Vol. 296, pp. 119991-119991
Closed Access | Times Cited: 30
A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects
Husnain Raza, Hui Xu, Qian Zhou, et al.
Food & Function (2023) Vol. 14, Iss. 18, pp. 8071-8100
Closed Access | Times Cited: 16
Physicochemical and digestible properties of corn starch/gelatin complexes: Effect of pH, type of gelatin, and gelatin/starch ratio
Yi Liu, Furun Zheng, Haibo Zhao, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110268-110268
Closed Access | Times Cited: 7
Facile superhydrophobic modification on HPMC film using polydimethylsiloxane and starch granule coatings
Yunyue Ye, Liang Zhang, Zhu Zhu, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131191-131191
Closed Access | Times Cited: 6
Effect of wet-media milling on the physicochemical properties of tapioca starch and their relationship with the texture of myofibrillar protein gel
Xuxu Li, Mingcong Fan, Qilin Huang, et al.
Food Hydrocolloids (2020) Vol. 109, pp. 106082-106082
Closed Access | Times Cited: 48
Tea polyphenol-loaded chitosan/pectin nanoparticle as a nucleating agent for slurry ice production and its application in preservation of large yellow croaker (Pseudosciaena crocea)
Yue Qiu, Ze Ma, Yingjun Cai, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139837-139837
Closed Access
Enhanced pullulanase production through expression system optimization and biofilm-immobilized fermentation strategies
Peifang Ren, Dong Qi-wei, Chaowei Zhou, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139933-139933
Closed Access
Exploring the effect of ball milling on enhancing the synergistic interaction between potato starch and tamarind seed gum
Jingjing Li, Chu-Yun Wu, Yuyan Zhang, et al.
LWT (2025), pp. 117390-117390
Open Access
Effects of dry and wet ball milling on physicochemical properties of foxtail millet
Kai Wang, Changyu Zhang, Wei Zhao, et al.
Food Chemistry (2025), pp. 143916-143916
Closed Access
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