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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:

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

Showing 1-25 of 30 citing articles:

Characterisation of ternary blend film of alginate/carboxymethyl cellulose/starch for packaging applications
Rejish Ramakrishnan, Senthil Vadivu Kulandhaivelu, Swarup Roy, et al.
Industrial Crops and Products (2022) Vol. 193, pp. 116114-116114
Closed Access | Times Cited: 57
Alginate/carboxymethyl cellulose/starch-based active coating with grapefruit seed extract to extend the shelf life of green chilli
Rejish Ramakrishnan, Senthil Vadivu Kulandhaivelu, Swarup Roy
Industrial Crops and Products (2023) Vol. 199, pp. 116752-116752
Closed Access | Times Cited: 37
Effect of sorbitol on the in vitro starch digestibility in semi-dried black highland barley noodles
Xuejing Zhu, Xiao-Na Guo, Ke‐Xue Zhu
International Journal of Biological Macromolecules (2023) Vol. 236, pp. 123959-123959
Closed Access | Times Cited: 22
Controlling the pasting, rheological, gel, and structural properties of corn starch by incorporation of debranched waxy corn starch
Wenhao Xiao, Mingyue Shen, Yanming Ren, et al.
Food Hydrocolloids (2021) Vol. 123, pp. 107136-107136
Closed Access | Times Cited: 51
The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit
Yasaman Esmaeili, Nafiseh Zamindar, Saeed Paidari, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 12
Open Access | Times Cited: 46
Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties
Raúl Mauro, Antonio J. Vela, Felicidad Ronda
Foods (2023) Vol. 12, Iss. 12, pp. 2281-2281
Open Access | Times Cited: 22
Different oil-modified cross-linked starches: In vitro digestibility and its relationship with their structural and rheological characteristics
Xiaoyun Zhao, Xuxu Li, Ruotong Guo, et al.
Food Chemistry (2023) Vol. 418, pp. 135991-135991
Closed Access | Times Cited: 17
Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten
Wei Qi, Ge Zhang, Jun Mei, et al.
International Journal of Biological Macromolecules (2023) Vol. 240, pp. 124424-124424
Closed Access | Times Cited: 16
Preparation and characterization of rice starch citrates by superheated steam: A new strategy of producing resistant starch
Chengpeng Zhong, Yong Hong Xiong, Huixin Lu, et al.
LWT (2021) Vol. 154, pp. 112890-112890
Open Access | Times Cited: 38
Effect of amylose content and crystal type on the structure and digestibility of starch-fatty acid complex nanoparticle
Mingyue Liu, Xiaonian Wu, Xiaoyan Wang, et al.
Food Structure (2023) Vol. 37, pp. 100336-100336
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
Facile preparation and characterization of biodegradable and biocompatible UV shielding transdermal patches based on natural rubber latex- dextrin blends
Mekha Mariam Mathew, M. Gopika, G. Unnikrishnan
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134183-134183
Closed Access | Times Cited: 4
A novel starch from Trichosanthes kirilowii roots: A comparison of its composition, structure and physicochemical properties with conventional root starch
Chi Ha, T. C. Sheng, Yujie Wu, et al.
International Journal of Biological Macromolecules (2025), pp. 141363-141363
Closed Access
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
Evaluation and characterization of starch nanoparticles for adsorption of urea from dialysates
Xin Pan, Pei Liu, Yiwei Wang, et al.
International Journal of Biological Macromolecules (2022) Vol. 221, pp. 965-975
Closed Access | Times Cited: 14
Carboxymethylcellulose reinforced starch films and rapid detection of spoiled beverages
Shijiao Qin, Hao Sun, Xiaoli Wan, et al.
Frontiers in Bioengineering and Biotechnology (2023) Vol. 10
Open Access | Times Cited: 8
Impact of cyclic and continuous dry heat modification on the structural, thermal, technological, and in vitro digestibility properties of potato starch (Solanum tuberosum L.): A comparative study
Luane de Oliveira Maior, Daniele Bach, Ivo Mottin Demiate, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130370-130370
Closed Access | Times Cited: 2
Ultrasound-chilling assisted annealing treatment to produce a lower glycemic index of white rice grains with different amylose content
Kannika Kunyanee, Ngô Văn Tài, Sandra Kusumawardani, et al.
Ultrasonics Sonochemistry (2022) Vol. 87, pp. 106055-106055
Open Access | Times Cited: 11
Microwave treatment alters the fine molecular structure of waxy hull-less barley starch
Xiaojing Chen, Mengting Ma, Xingxun Liu, et al.
International Journal of Biological Macromolecules (2021) Vol. 193, pp. 1086-1092
Closed Access | Times Cited: 15
Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles
Yi Liu, Xiaojing Chen, Zekun Xu, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 11, pp. 5619-5628
Closed Access | Times Cited: 13
Study on structural characteristics and physicochemical properties of starches extracted from three varieties of kudzu root (Pueraria lobata starch)
Xuantong Duan, Yongmei Guan, Huanhuan Dong, et al.
Journal of Food Science (2023) Vol. 88, Iss. 3, pp. 1048-1059
Closed Access | Times Cited: 5
Multi-scale structure of A- and B-type granules of normal and waxy hull-less barley starch
Xiaojing Chen, Mengting Ma, Xingxun Liu, et al.
International Journal of Biological Macromolecules (2021) Vol. 200, pp. 42-49
Closed Access | Times Cited: 12
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
Dynamic development of changes in multi-scale structure during grain filling affect gelatinization properties of rice starch
Xiaoning Liu, Zekun Xu, Chuangchuang Zhang, et al.
Carbohydrate Polymers (2024) Vol. 342, pp. 122318-122318
Closed Access | Times Cited: 1
Evaluación de las propiedades proximales, estructurales, morfológicas fisicoquímicas y de digestibilidad in vitro en mezclas de harinas de ñame y batata
Karen Margarita Seña-Rambauth, Jorge Emilio Hernández-Ruydíaz, Jorge Antonio Figueroa-Flórez, et al.
Ciencia y Tecnología Agropecuaria (2024) Vol. 25, Iss. 2
Open Access | Times Cited: 1
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