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:
Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion
Feng Kong, Qinghua Zeng, Yue Li, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 12
Feng Kong, Qinghua Zeng, Yue Li, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 12
Showing 12 citing articles:
Enhancement of grindability and physicochemical properties of Ganoderma lucidum through steam explosion and its impact on quality characteristics of wheat dough
Feng Kong, Yue Li, Xinru Qiu, et al.
LWT (2025), pp. 117485-117485
Open Access
Feng Kong, Yue Li, Xinru Qiu, et al.
LWT (2025), pp. 117485-117485
Open 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
Improving grindability and bioaccessibility of chicken bone by in situ steam explosion
Feng Kong, Yue Li, Pengfei Li, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 3201-3208
Closed Access | Times Cited: 6
Feng Kong, Yue Li, Pengfei Li, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 3201-3208
Closed Access | Times Cited: 6
Preparing Ganoderma lucidum slices by improved steam explosion enhances their apparent, functional and structural properties
Chenhuai Xu, Yue Li, Xinru Qiu, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103835-103835
Closed Access | Times Cited: 2
Chenhuai Xu, Yue Li, Xinru Qiu, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103835-103835
Closed Access | Times Cited: 2
Modification of Tartary buckwheat flour via steam explosion and the quality characteristics of corresponding gluten-free whole-grain cookies
Feng Kong, Yue Li, Xinru Qiu, et al.
LWT (2024) Vol. 213, pp. 117066-117066
Open Access | Times Cited: 2
Feng Kong, Yue Li, Xinru Qiu, et al.
LWT (2024) Vol. 213, pp. 117066-117066
Open Access | Times Cited: 2
Effect of steam explosion on nutritional components, physicochemical and rheological properties of brown rice powder
Feng Kong, Qinghua Zeng, Yue Li, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 10
Feng Kong, Qinghua Zeng, Yue Li, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 10
Physical properties, antioxidant capacity, and starch digestibility of cookies enriched with steam-exploded wheat bran
Feng Kong, Yue Li, Xue Di, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 8
Feng Kong, Yue Li, Xue Di, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 8
Enhancement of nutrient bioaccessibility and functional property of chicken bone powder through steam explosion
Xiaoqi Kong, Xinru Qiu, Pengfei Li, et al.
Journal of Agriculture and Food Research (2023) Vol. 15, pp. 100941-100941
Open Access | Times Cited: 4
Xiaoqi Kong, Xinru Qiu, Pengfei Li, et al.
Journal of Agriculture and Food Research (2023) Vol. 15, pp. 100941-100941
Open Access | Times Cited: 4
Steam explosion technology as a tool to alter the physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium) bran
Radhika Bharathi, Siri Grandal, Bjørge Westereng, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 93, pp. 103627-103627
Open Access | Times Cited: 1
Radhika Bharathi, Siri Grandal, Bjørge Westereng, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 93, pp. 103627-103627
Open Access | Times Cited: 1
Properties and characteristics of steam-exploded donkey bone powder and corresponding whole wheat cookies
Yue Li, Xinru Qiu, Yuanshuai Jiang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101826-101826
Open Access | Times Cited: 1
Yue Li, Xinru Qiu, Yuanshuai Jiang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101826-101826
Open Access | Times Cited: 1
New Technologies in Cereal Processing and Their Impact on the Physical Properties of Cereal Foods
Min Li, Meng Niu
Foods (2023) Vol. 12, Iss. 21, pp. 4008-4008
Open Access | Times Cited: 3
Min Li, Meng Niu
Foods (2023) Vol. 12, Iss. 21, pp. 4008-4008
Open Access | Times Cited: 3
Correlation of steam explosion severity with morphological and physicochemical characterization of soybean meal
Qinghua Zeng, Feng Kong, Yue Li, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 5
Qinghua Zeng, Feng Kong, Yue Li, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 5
