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:
Effects of enzymatic extrusion on the structure and physicochemical properties of oat flour and its application in oat milk production
Xiaoru Ren, Yueyue Yang, Qing Liu, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 9, pp. 4638-4651
Closed Access | Times Cited: 6
Xiaoru Ren, Yueyue Yang, Qing Liu, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 9, pp. 4638-4651
Closed Access | Times Cited: 6
Showing 6 citing articles:
Comparing Quality and Functional Properties of Protein Isolates from Soybean Cakes: Effect of De-Oiling Technologies
G Cestonaro, Rodrigo González, Antonella L. Grosso, et al.
Processes (2024) Vol. 12, Iss. 3, pp. 600-600
Open Access | Times Cited: 6
G Cestonaro, Rodrigo González, Antonella L. Grosso, et al.
Processes (2024) Vol. 12, Iss. 3, pp. 600-600
Open Access | Times Cited: 6
Debranching by enzymatic extrusion of oat flour for enhanced amylose-lipid complex formation: Effects on in vitro digestibility and functional properties
Tizazu Yirga Bereka, Xing Zhou, Zhen Sun, et al.
Food Chemistry (2025) Vol. 477, pp. 143489-143489
Closed Access
Tizazu Yirga Bereka, Xing Zhou, Zhen Sun, et al.
Food Chemistry (2025) Vol. 477, pp. 143489-143489
Closed Access
Mechanistic insights into starch behavior and starch-protein interactions in whole grain oat flour: Structural and functional modifications by steam explosion treatment
Ruge Cao, Gao Yi, Lu Wang, et al.
International Journal of Biological Macromolecules (2025) Vol. 307, pp. 142058-142058
Closed Access
Ruge Cao, Gao Yi, Lu Wang, et al.
International Journal of Biological Macromolecules (2025) Vol. 307, pp. 142058-142058
Closed Access
Synergistic Amylase and Debranching Enzyme Catalysis to Improve the Stability of Oat Milk
Xinyan Zhan, Jinye Zhang, Jiali Xing, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1271-1271
Open Access
Xinyan Zhan, Jinye Zhang, Jiali Xing, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1271-1271
Open Access
Effects of grilling conditions on heterocyclic amines and quality attributes of grilled grass carp
Bin Wang, Siqi Gao, Zhe Chen, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3423-3432
Closed Access | Times Cited: 3
Bin Wang, Siqi Gao, Zhe Chen, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3423-3432
Closed Access | Times Cited: 3
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
Stability and sensory quality of plant-based milk substitutes made from 36 different oat varieties: Relation with oat kernels attributes
Lulu Cui, Jiani Zhao, Linlin Fan, et al.
Journal of Cereal Science (2024), pp. 104090-104090
Closed Access
Lulu Cui, Jiani Zhao, Linlin Fan, et al.
Journal of Cereal Science (2024), pp. 104090-104090
Closed Access
