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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:

High-Amylose Resistant Starch as a Functional Ingredient in Breads: a Technological and Microstructural Approach
Carlos Gabriel Arp, María Jimena Correa, Cristina Ferrero
Food and Bioprocess Technology (2018) Vol. 11, Iss. 12, pp. 2182-2193
Closed Access | Times Cited: 46

Showing 1-25 of 46 citing articles:

High-amylose wheat starch: Structural basis for water absorption and pasting properties
Caili Li, Sushil Dhital, Robert G. Gilbert, et al.
Carbohydrate Polymers (2020) Vol. 245, pp. 116557-116557
Open Access | Times Cited: 96
High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content
Caili Li, Sushil Dhital, Michael J. Gidley
Food Hydrocolloids (2021) Vol. 123, pp. 107181-107181
Closed Access | Times Cited: 60
Impact of drying on techno-functional and nutritional properties of food proteins and carbohydrates - A comprehensive review
Shahida Anusha Siddiqui, İ̇lknur Ucak, Surangna Jain, et al.
Drying Technology (2024) Vol. 42, Iss. 4, pp. 592-611
Open Access | Times Cited: 15
Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review
Muhammad Adil Farooq, Jianmei Yu
Foods (2024) Vol. 13, Iss. 17, pp. 2770-2770
Open Access | Times Cited: 8
Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives
Laura Román, Mario M. Martínez
Foods (2019) Vol. 8, Iss. 7, pp. 267-267
Open Access | Times Cited: 60
Kinetic study of staling in breads with high-amylose resistant starch
Carlos Gabriel Arp, María Jimena Correa, Cristina Ferrero
Food Hydrocolloids (2020) Vol. 106, pp. 105879-105879
Closed Access | Times Cited: 59
Resistant starches: A smart alternative for the development of functional bread and other starch-based foods
Carlos Gabriel Arp, María Jimena Correa, Cristina Ferrero
Food Hydrocolloids (2021) Vol. 121, pp. 106949-106949
Closed Access | Times Cited: 44
High-amylose starch: Structure, functionality and applications
Yuyue Zhong, Lingyu Tai, Andreas Blennow, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 27, pp. 8568-8590
Closed Access | Times Cited: 37
Rheological behavior of wheat starch and barley resistant starch (type IV) blends and their starch noodles making potential
Sneh Punia, Anil Kumar Siroha, Kawaljit Singh Sandhu, et al.
International Journal of Biological Macromolecules (2019) Vol. 130, pp. 595-604
Closed Access | Times Cited: 52
Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour
Amir Amini Khoozani, Biniam Kebede, Alaa El‐Din A. Bekhit
LWT (2020) Vol. 126, pp. 109252-109252
Closed Access | Times Cited: 42
Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product
Estefania Belén Coronel, Estefania N. Guiotto, María Cristina Aspiroz, et al.
LWT (2021) Vol. 141, pp. 110916-110916
Open Access | Times Cited: 39
High amylose starch thermally processed by ohmic heating: Electrical, thermal, and microstructural characterization
Fernanda G. Castro-Campos, Eduardo Morales‐Sánchez, A.H. Cabrera-Ramírez, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 87, pp. 103417-103417
Closed Access | Times Cited: 14
Effects of sodium carboxymethyl cellulose on storage stability and qualities of different frozen dough
Tongchao Su, Wenkai Du, Bing-Yan Deng, et al.
Heliyon (2023) Vol. 9, Iss. 8, pp. e18545-e18545
Open Access | Times Cited: 14
High amylose wheat foods: A new opportunity to improve human health
Caili Li, Sushil Dhital, Michael J. Gidley
Trends in Food Science & Technology (2023) Vol. 135, pp. 93-101
Open Access | Times Cited: 11
Extruded Quinoa Flour Applied for the Development of Gluten-Free Breads: a Technological, Sensory and Microstructural Approach
Juan José Burbano, Juan Pablo Di Pierro, Catalina Camacho, et al.
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 1
Closed Access
The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions
Yasmeen M. Bashmil, F. Békés, Michael Ruderman, et al.
Plants (2025) Vol. 14, Iss. 2, pp. 207-207
Open Access
Characterization of Cellulose from Gagome Kelp and Its Effect on Dough, Gluten, and Starch as Novel Bread Improvers
Xiang Li, Heqi Yang, Xiaohui Yu, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1246-1246
Open Access
Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications
Carlos Gabriel Arp, María Jimena Correa, Cristina Ferrero
Food and Bioprocess Technology (2020) Vol. 13, Iss. 7, pp. 1181-1192
Closed Access | Times Cited: 29
Improving quality: Modified celluloses applied to bread dough with high level of resistant starch
Carlos Gabriel Arp, María Jimena Correa, Cristina Ferrero
Food Hydrocolloids (2020) Vol. 112, pp. 106302-106302
Closed Access | Times Cited: 29
Application of a novel microwave energy treatment on brewers’ spent grain (BSG): Effect on its functionality and chemical characteristics
Mariela Patrignani, Julia F. Brantsen, Joseph M. Awika, et al.
Food Chemistry (2020) Vol. 346, pp. 128935-128935
Closed Access | Times Cited: 29
Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB)
Noraidah Haini, Jau‐Shya Lee, M. R. George, et al.
Heliyon (2022) Vol. 8, Iss. 5, pp. e09375-e09375
Open Access | Times Cited: 17
Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread
R. Vidhyalakshmi, P. Prabhasankar, M. S. Meera
Journal of Cereal Science (2023) Vol. 112, pp. 103686-103686
Closed Access | Times Cited: 9
Insights into the relation between multi-scale structure and in-vitro digestibility of type 3 resistant starches prepared from wrinkled pea starches
Jiali Shi, Kaixiao Zeng, D. L. Guo, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109056-109056
Closed Access | Times Cited: 9
Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vitro starch digestibility and estimated glycaemic properties of Chinese steamed buns
Noraidah Haini, Jau‐Shya Lee, M. R. George, et al.
Journal of Cereal Science (2021) Vol. 98, pp. 103176-103176
Closed Access | Times Cited: 18
Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality
Carla Gutierrez-Castillo, Sylvia C. Alcázar-Alay, Julio Vidaurre‐Ruiz, et al.
Food Science and Technology International (2022) Vol. 29, Iss. 6, pp. 619-630
Closed Access | Times Cited: 13
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