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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:

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

Showing 1-25 of 26 citing articles:

Persimmon leaf polyphenols as potential ingredients for modulating starch digestibility: Effect of starch-polyphenol interaction
Jiao Wang, Huidi Yang, Luo Lin, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132524-132524
Closed Access | Times Cited: 17
Effects of octenyl succinylation on the properties of starches with distinct crystalline types and their Pickering emulsions
Qingling Wang, Ziwei Tang, Zhikun Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 230, pp. 123183-123183
Closed Access | Times Cited: 23
Molecular structure and linear-non linear rheology relation of rice starch during milky, dough, and mature stages
Ashoka Ranathunga, Prisana Suwannaporn, Worawikunya Kiatponglarp, et al.
Carbohydrate Polymers (2023) Vol. 312, pp. 120812-120812
Closed Access | Times Cited: 18
Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice
Dengyu Wang, Hongchen Fan, Bing Wang, et al.
Journal of Food Science (2023) Vol. 88, Iss. 4, pp. 1623-1639
Closed Access | Times Cited: 17
Preparation of starch-based nanoemulsion for sustained release and enhanced bioaccessibility of quercetin
Liping Wang, Jinling Zhan, Rongrong Ma, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 665, pp. 131218-131218
Closed Access | Times Cited: 16
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
Rheological properties, structure and digestibility of starches isolated from common bean (Phaseolus vulgaris L.) varieties from Europe and Asia
Chuangchuang Zhang, Shwetha Narayanamoorthy, Shuangxi Ming, et al.
LWT (2022) Vol. 161, pp. 113352-113352
Open Access | Times Cited: 27
Removing starch granule-associated surface lipids affects structure of heat-moisture treated hull-less barley starch
Chuangchuang Zhang, Zekun Xu, Xingxun Liu, et al.
Carbohydrate Polymers (2022) Vol. 303, pp. 120477-120477
Closed Access | Times Cited: 24
Differential distribution of surface proteins/lipids between wheat A- and B-starch granule contributes to their difference in pasting and rheological properties
Chuangchuang Zhang, Mingming Wang, Zhifeng Tan, et al.
International Journal of Biological Macromolecules (2023) Vol. 240, pp. 124430-124430
Closed Access | Times Cited: 14
Reduction of starch granule surface lipids alters the physicochemical properties of crosslinked maize starch
Zekun Xu, Xiaoning Liu, Mengting Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129139-129139
Closed Access | Times Cited: 5
Improved stability and in vitro bioavailability of β-carotene in filled hydrogel prepared from starch blends with different granule sizes
Dabin Kim, Yun-Kyoung Jung, Shin‐Joung Rho, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108546-108546
Closed Access | Times Cited: 12
Effect of hawthorn polyphenol extracts on the physicochemical properties and digestibility of corn starch
Ying Yuan, Ziqi Chai, Yuxue Zheng, et al.
Journal of Food Science (2024) Vol. 89, Iss. 3, pp. 1337-1346
Closed Access | Times Cited: 4
Effect of carboxymethyl chitosan on the storage stability of rice dough during frozen storage
Wei Qi, Ge Zhang, Jingxin Ye, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 131913-131913
Closed Access | Times Cited: 3
The Effect of Dual-Modification by Heat-Moisture Treatment and Octenylsuccinylation on Physicochemical and Pasting Properties of Arrowroot Starch
Herlina Marta, Ari Rismawati, Giffary Pramafisi Soeherman, et al.
Polymers (2023) Vol. 15, Iss. 15, pp. 3215-3215
Open Access | Times Cited: 8
Investigation into the chemical modification of α-amylase using octenyl succinic anhydride: enzyme characterisation and stability studies
Saaylee Danait‐Nabar, Rekha S. Singhal
Bioprocess and Biosystems Engineering (2023) Vol. 46, Iss. 5, pp. 645-664
Closed Access | Times Cited: 6
Heat-moisture treated waxy highland barley starch: Roles of starch granule-associated surface lipids, temperature and moisture
Chuangchuang Zhang, Zekun Xu, Xingxun Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127991-127991
Closed Access | Times Cited: 6
The Effect of Dual-Modification by Heat-Moisture Treatment and Octenylsuccinylation on Physicochemical and Pasting Properties of Arrowroot Starch
Herlina Marta, Ari Rismawati, Giffary Pramafisi Soeherman, et al.
(2023)
Open Access | Times Cited: 4
Alleviative effects of carboxymethyl chitosan on the quality deterioration of frozen rice dough during freeze thaw cycles
Wei Qi, Ge Zhang, Jing Xie
Food Hydrocolloids (2023) Vol. 149, pp. 109599-109599
Closed Access | Times Cited: 4
Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies
Herlina Marta, Shifa Auliya Yusnia, Fetriyuna Fetriyuna, et al.
Polish Journal of Food and Nutrition Sciences (2024), pp. 188-196
Open Access | Times Cited: 1
Mild alkali treatment alters structure and properties of maize starch: The potential role of alkali in starch chemical modification
Zekun Xu, Xiaoning Liu, Chuangchuang Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133238-133238
Closed Access | Times Cited: 1
Physicochemical and Functional Properties of Vermicelli Made of Modified White Rice, Brown Rice, and Black Rice
Eko Yuliastuti Endah Sulistyawati, Akhmad Mustofa, Rina Rismaya, et al.
International Journal on Advanced Science Engineering and Information Technology (2024) Vol. 14, Iss. 3, pp. 1042-1048
Open Access | Times Cited: 1
Physicochemical properties of waxy rice varieties with contrasting hardening rates
Yunyan Fei, Huaxin Han, Bo Yu, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 1775-1786
Open Access | Times Cited: 1
Potential stabilization effect of native and modified anchote ( Coccinia abyssinica ) starches in tomato sauce
Gebremichael Gebremedhin Hailu, Habtamu Admassu
International Journal of Food Properties (2023) Vol. 27, Iss. 1, pp. 12-33
Open Access | Times Cited: 1
Extraction process, physicochemical properties, and digestive performance of red yeast rice starch
Mengting Bai, Kai Liu, Yulin Wang, et al.
Biotechnology and Applied Biochemistry (2023) Vol. 71, Iss. 2, pp. 372-386
Closed Access | Times Cited: 1
Genetic Diversity and Inter‐Relationships of Common Bean (Phaseolus vulgaris L.) Starch Traits
Shwetha Narayanamoorthy, Chuangchuang Zhang, Zekun Xu, et al.
Starch - Stärke (2021) Vol. 74, Iss. 1-2
Closed Access | Times Cited: 3
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