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:
Assessment of the techno‐functionality, starch digestion rates and protein quality of rice flour–whey protein instant powders produced in a twin extruder
Erick Heredia‐Olea, Maria Dolores Contreras‐Alvarado, Esther Pérez‐Carrillo, et al.
International Journal of Food Science & Technology (2019) Vol. 55, Iss. 2, pp. 878-890
Closed Access | Times Cited: 11
Erick Heredia‐Olea, Maria Dolores Contreras‐Alvarado, Esther Pérez‐Carrillo, et al.
International Journal of Food Science & Technology (2019) Vol. 55, Iss. 2, pp. 878-890
Closed Access | Times Cited: 11
Showing 11 citing articles:
Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties
Binjia Zhang, Dongling Qiao, Siming Zhao, et al.
Trends in Food Science & Technology (2021) Vol. 114, pp. 212-231
Open Access | Times Cited: 158
Binjia Zhang, Dongling Qiao, Siming Zhao, et al.
Trends in Food Science & Technology (2021) Vol. 114, pp. 212-231
Open Access | Times Cited: 158
Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion
Johanan Espinosa‐Ramírez, América Rodríguez, Julián de la Rosa Millán, et al.
Food Hydrocolloids (2020) Vol. 111, pp. 106400-106400
Closed Access | Times Cited: 72
Johanan Espinosa‐Ramírez, América Rodríguez, Julián de la Rosa Millán, et al.
Food Hydrocolloids (2020) Vol. 111, pp. 106400-106400
Closed Access | Times Cited: 72
Rice bran: Nutritional, phytochemical, and pharmacological profile and its contribution to human health promotion
Arshied Manzoor, Vinay Kumar Pandey, Aamir Hussain Dar, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100296-100296
Open Access | Times Cited: 30
Arshied Manzoor, Vinay Kumar Pandey, Aamir Hussain Dar, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100296-100296
Open Access | Times Cited: 30
Enhancing the functional properties of rice starch through biopolymer blending for industrial applications: A review
Rhowell N. Tiozon, Aldrin P. Bonto, Nese Sreenivasulu
International Journal of Biological Macromolecules (2021) Vol. 192, pp. 100-117
Closed Access | Times Cited: 49
Rhowell N. Tiozon, Aldrin P. Bonto, Nese Sreenivasulu
International Journal of Biological Macromolecules (2021) Vol. 192, pp. 100-117
Closed Access | Times Cited: 49
Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch
Jiasong Liu, Qing Liu, Yueyue Yang, et al.
International Journal of Biological Macromolecules (2021) Vol. 193, pp. 1744-1751
Closed Access | Times Cited: 47
Jiasong Liu, Qing Liu, Yueyue Yang, et al.
International Journal of Biological Macromolecules (2021) Vol. 193, pp. 1744-1751
Closed Access | Times Cited: 47
Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review
Remigio Yamid Pismag, María Paula Polo, José Luís Hoyos, et al.
F1000Research (2024) Vol. 12, pp. 1356-1356
Open Access | Times Cited: 5
Remigio Yamid Pismag, María Paula Polo, José Luís Hoyos, et al.
F1000Research (2024) Vol. 12, pp. 1356-1356
Open Access | Times Cited: 5
Investigation of nutritional and functional effects of rice bran protein hydrolysates by using Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines: A review
Xi Gong, Limin Sui, James D. Morton, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 798-811
Closed Access | Times Cited: 32
Xi Gong, Limin Sui, James D. Morton, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 798-811
Closed Access | Times Cited: 32
Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review
Remigio Yamid Pismag, María Paula Polo, José Luís Hoyos, et al.
F1000Research (2023) Vol. 12, pp. 1356-1356
Open Access | Times Cited: 6
Remigio Yamid Pismag, María Paula Polo, José Luís Hoyos, et al.
F1000Research (2023) Vol. 12, pp. 1356-1356
Open Access | Times Cited: 6
Effect of extrusion cooking on physical and thermal properties of instant flours: a review
Remigio Yamid Pismag, Juan Rivera, José Luís Hoyos, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 1
Remigio Yamid Pismag, Juan Rivera, José Luís Hoyos, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 1
The role of non-starch constituents in the extrusion processing of slow-digesting starch diets: A review
Aiquan Jiao, Shiming Zhou, Yueyue Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 136060-136060
Closed Access | Times Cited: 1
Aiquan Jiao, Shiming Zhou, Yueyue Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 136060-136060
Closed Access | Times Cited: 1
Nutritional assessment and GC analysis of rice bran and bran oil of north Bengal: A prominent nutritive byproduct
Shabiba Parvin Shandhi
Food Chemistry Advances (2024) Vol. 5, pp. 100762-100762
Closed Access
Shabiba Parvin Shandhi
Food Chemistry Advances (2024) Vol. 5, pp. 100762-100762
Closed Access
