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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:

Characterization of Oat (Avena nuda L.) β-Glucan Cryogelation Process by Low-Field NMR
Jia Wu, Linlin Li, Xiaoyan Wu, et al.
Journal of Agricultural and Food Chemistry (2015) Vol. 64, Iss. 1, pp. 310-319
Closed Access | Times Cited: 43

Showing 1-25 of 43 citing articles:

An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures
Xi Yang, Anqi Li, Xiuxiu Li, et al.
Trends in Food Science & Technology (2020) Vol. 102, pp. 1-15
Closed Access | Times Cited: 241
Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage
Long Chen, Yaoqi Tian, Qunyi Tong, et al.
Food Chemistry (2016) Vol. 214, pp. 702-709
Closed Access | Times Cited: 207
Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage
Yongli Jiang, Yimeng Zhao, Yifan Zhu, et al.
Food Chemistry (2019) Vol. 297, pp. 124902-124902
Closed Access | Times Cited: 90
Effect of Mesona chinensis polysaccharide on the retrogradation properties of maize and waxy maize starches during storage
Yu Luo, Yuehuan Xiao, Mingyue Shen, et al.
Food Hydrocolloids (2019) Vol. 101, pp. 105538-105538
Closed Access | Times Cited: 81
Effect of konjac glucomannan with different molecular weights on physicochemical properties of corn starch
Shuping Ma, Peilei Zhu, Mingchun Wang, et al.
Food Hydrocolloids (2019) Vol. 96, pp. 663-670
Closed Access | Times Cited: 78
Development of soy protein isolate/κ-carrageenan composite hydrogels as a delivery system for hydrophilic compounds: Monascus yellow
Qian Zhang, Luping Gu, Yujie Su, et al.
International Journal of Biological Macromolecules (2021) Vol. 172, pp. 281-288
Closed Access | Times Cited: 58
Characterizing digestibility of potato starch with cations by SEM, X-ray, LF-NMR, FTIR
Zhuang Yang, Yu Wang, Hong Yang
Food Chemistry (2023) Vol. 424, pp. 136396-136396
Closed Access | Times Cited: 32
Impact of basil seed gum on the textural, rheological properties, water state, gluten depolymerization and microstructure of frozen dough
Ning Chen, Yang Qin, Chunchun Zhang, et al.
Journal of Cereal Science (2023) Vol. 112, pp. 103728-103728
Closed Access | Times Cited: 26
Engineering effect of oleogels with different structuring mechanisms on the crystallization behavior of cocoa butter
Linlin Li, Guoqin Liu
Food Chemistry (2023) Vol. 422, pp. 136292-136292
Closed Access | Times Cited: 25
Effect of different chain-length fatty acids on the retrogradation properties of rice starch
Bing Wang, Huixin Zheng, Yang Yang, et al.
Food Chemistry (2024) Vol. 461, pp. 140796-140796
Closed Access | Times Cited: 12
Structure, properties, and resistant starch content of modified rice flour prepared using dual hydrothermal treatment
Man Gao, Jianhui Jia, Chujia Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 130050-130050
Closed Access | Times Cited: 8
Potential relation between starch granule-associated proteins and retrogradation properties of buckwheat starch
Jin Du, Yajing Qi, Shuyi Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130686-130686
Closed Access | Times Cited: 8
Study of the interaction between polysaccharides and liposomes based on low-field nuclear magnetic resonance
Tingting Zhang, Heng Yu, Chenping Li, et al.
Food Bioscience (2025), pp. 106291-106291
Closed Access | Times Cited: 1
Gelation melioration with synergistic interaction between κ-carrageenan and senna tora gum mixed gel
Jingjing Fang, Feng Jiang, Xinwei Xu, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109574-109574
Closed Access | Times Cited: 20
Insights into the mechanism on Glucono-delta-lactone induced gelation of soybean protein at subunit level
Qian Ju, Chang Wu, Yanqiu Yuan, et al.
Food Hydrocolloids (2021) Vol. 125, pp. 107402-107402
Closed Access | Times Cited: 39
Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials‐based yogurt
Xinyue Xu, Huaitian Cui, Zhiheng Yuan, et al.
Journal of Food Science (2022) Vol. 87, Iss. 7, pp. 2820-2830
Closed Access | Times Cited: 24
Effect of fat replacement by inulin on the physicochemical properties and sensory attributes of low-fat margarine
Jun Li, Huaitian Cui, Xinyue Xu, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107868-107868
Closed Access | Times Cited: 24
Molecular interactions in debranched waxy starch and their effects on digestibility and hydrogel properties
Guodong Liu, Na Ji, Zhengbiao Gu, et al.
Food Hydrocolloids (2018) Vol. 84, pp. 166-172
Closed Access | Times Cited: 43
Short-term retrogradation behaviour of corn starch is inhibited by the addition of porcine plasma protein hydrolysates
Haili Niu, Qi Han, Chuanai Cao, et al.
International Journal of Biological Macromolecules (2018) Vol. 115, pp. 393-400
Closed Access | Times Cited: 42
Roles of dextran, weak acidification and their combination in the quality of wheat bread
Yao Zhang, Lunan Guo, Dandan Li, et al.
Food Chemistry (2019) Vol. 286, pp. 197-203
Closed Access | Times Cited: 36
Effect of heat-treated flour on the quality and storage stability of fresh noodles
Tingting Hong, Qiyan Zhao, Dan Xu, et al.
LWT (2021) Vol. 146, pp. 111463-111463
Closed Access | Times Cited: 27
Steam bread made by superfine purple corn flour: Texture characteristics and in vitro starch digestibility
Xiaojuan Guo, Taotao Dai, Mingshun Chen, et al.
LWT (2022) Vol. 169, pp. 113967-113967
Open Access | Times Cited: 21
Effect of tartary buckwheat sourdough fermented by different exogenous lactic acid bacteria on antifreeze property of frozen dough
Boya Ouyang, Mengjie Duan, Siyi Zhu, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100182-100182
Open Access | Times Cited: 12
Study on the influence mechanism of raw potato flour on the stability of ketchup
Bishi Fu, Jiahui Fang, Zhengbiao Gu, et al.
Food Chemistry (2025), pp. 143908-143908
Closed Access
Effects of different emulsifiers on the bonding performance, freeze-thaw stability and retrogradation behavior of the resulting high amylose starch-based wood adhesive
Zia‐ud Din, Hanguo Xiong, Zhenjiong Wang, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2017) Vol. 538, pp. 192-201
Closed Access | Times Cited: 37
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