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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:

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

Showing 1-25 of 38 citing articles:

Factors influencing the starch digestibility of starchy foods: A review
Zhenglei Yang, Yuyang Zhang, Yanwen Wu, et al.
Food Chemistry (2022) Vol. 406, pp. 135009-135009
Closed Access | Times Cited: 85
Modified Starch-Based Adhesives: A Review
Jidapa Watcharakitti, Ei Ei Win, Jaturavit Nimnuan, et al.
Polymers (2022) Vol. 14, Iss. 10, pp. 2023-2023
Open Access | Times Cited: 74
Improving physicochemical and nutritional attributes of rice starch through green modification techniques
Hadis Rostamabadi, Meral Yıldırım-Yalçın, İlkem Demirkesen, et al.
Food Chemistry (2024) Vol. 458, pp. 140212-140212
Closed Access | Times Cited: 19
Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities
Arkadiusz Żarski, Kamila Kapuśniak, Sylwia Ptak, et al.
Polymers (2024) Vol. 16, Iss. 5, pp. 597-597
Open Access | Times Cited: 18
Green Starch Modification Using Citric Acid: Quinoa, Chickpea, and Cassava Starches
Disala Menuwara Arachchi, Angela Halim, Gbemisola J. Fadimu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 164-164
Open Access | Times Cited: 1
Micro N2-bubble-assisted esterification or crosslinking of corn starch by citric, lactic and malic acid: Facilitating the reaction medium under hydrodynamic cavitation
Elahe Abedi, Mehran Sayadi, Ayatollah Karimzadeh, et al.
International Journal of Biological Macromolecules (2025) Vol. 303, pp. 140714-140714
Closed Access | Times Cited: 1
Water absorption behavior of starch: A review of its determination methods, influencing factors, directional modification, and food applications
Jingwei Zhang, Tao Li, Shenglong Yang, et al.
Trends in Food Science & Technology (2023) Vol. 144, pp. 104321-104321
Closed Access | Times Cited: 21
Pre-gelatinization phenomenon and protein structural changes in rice quality modification by superheated steam treatment
Xinran Zhang, Zhongyu Zuo, Xinxia Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 103989-103989
Closed Access | Times Cited: 6
Porous starch embedded with anthocyanins-CMC coating as bifunctional packaging with seafood freshness monitoring properties
Ana Isabel Quilez‐Molina, Danila Merino, Michel Dumon
Food Hydrocolloids (2024) Vol. 154, pp. 110114-110114
Open Access | Times Cited: 6
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: 5
Physicochemical properties and in vitro digestibility of ginseng starches under citric acid-autoclaving treatment
Linlin Cui, Xinzhu Wang, Junshun Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131031-131031
Closed Access | Times Cited: 4
Production of resistant starches via citric acid modification: Effects of reaction conditions on chemical structure and final properties
Ema Cavallo, Maribel Victoria Tupa Valencia, E. Rossi, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134922-134922
Closed Access | Times Cited: 4
The underlying mechanism of resistant starch production through esterification a substitution or crosslinking by citric, malic, and lactic acid after freezing pre-treatment: Comparative study on production efficiency, digestibility, pasting, and thermal properties
Elahe Abedi, Mehran Sayadi, Najmeh Oliyaei, et al.
Food Chemistry (2025) Vol. 476, pp. 143441-143441
Closed Access
Tailoring Kangni Millet Starch Digestibility via Green Esterification
Jaspal Singh, Mayank Kumar Malik, Vishakha Pundir
ACS Food Science & Technology (2025)
Closed Access
How superheated steam treatment modifies the physicochemical, functional, nutritional, and anti-nutritional attributes: A case study on guar bean flour
Sakshi Manikpuri, Ankan Kheto, Rachna Sehrawat, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103422-103422
Closed Access | Times Cited: 10
Structural and Physicochemical Properties
Mengyu He, Jingnan Chen, Wei Liu, et al.
LWT (2024) Vol. 208, pp. 116634-116634
Open Access | Times Cited: 3
Superheated steam processing as a novel strategy for rapid synthesis of millet-starch citrates: Preparation, characterization, and in vitro starch digestibility
Kadavakollu Subrahmanyam, Khalid Gul, Rachna Sehrawat
International Journal of Biological Macromolecules (2025), pp. 140946-140946
Closed Access
Rice Starch Phase Transition and Detection During Resistant Starch Formation
Bijendra Sahoo, Ankanksha Kumari, Shubhajit Sarkhel, et al.
Food Reviews International (2023) Vol. 40, Iss. 1, pp. 158-184
Closed Access | Times Cited: 8
Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality
Xiangyun Liu, Qianyun Ma, Dewei Cheng, et al.
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106248-106248
Open Access | Times Cited: 13
The combined effect of oil-in-water emulsion soaking and modified pressure parboiling on starch digestibility of whole rice grains
Bijendra Sahoo, Anand Mohan, Roy Anupam
LWT (2023) Vol. 184, pp. 114953-114953
Open Access | Times Cited: 7
Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food
Lei Zhang, Qifan Meng, Guohua Zhao, et al.
Food Chemistry X (2023) Vol. 19, pp. 100845-100845
Open Access | Times Cited: 7
Effect of superheated steam treatment on rice starch: study on in vitro digestibility and morphostructural, thermal and functional changes
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, João Vítor Fonseca Feitoza, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 9, pp. 7495-7506
Closed Access | Times Cited: 2
Impact of Treatment with Superheated Steam on the Structural, Thermal, and Functional Characteristics of Quinoa Starch
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Iêda Letícia de Souza Ferreira, et al.
Starch - Stärke (2023) Vol. 75, Iss. 11-12
Closed Access | Times Cited: 6
Effect of combined freezing with heat-moisture treatment (HMT) on the modification of in vitro digestibility, morphostructural, physicochemical, and thermal properties of Adzuki bean starch
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Iêda Letícia de Souza Ferreira, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 7, pp. 5916-5927
Closed Access | Times Cited: 1
Resistant starch from plantain (Macho Musa paradisiaca L.) and banana (Roatan Musa sapientum L.) varieties crosslinked with epichlorohydrin
Alejandro Aparicio‐Saguilán, Delia E. Páramo‐Calderón, Lucio Abel Vázquez‐León, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 1
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