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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:

Interaction of starch with some food macromolecules during the extrusion process and its effect on modulating physicochemical and digestible properties. A review
Ibrahim O. Mohamed
Carbohydrate Polymer Technologies and Applications (2023) Vol. 5, pp. 100294-100294
Open Access | Times Cited: 25

Showing 25 citing articles:

Improving physicochemical and nutritional attributes of rice starch through green modification techniques
Hadis Rostamabadi, Meral Yıldırım-Yalçın, İlkem Demirkesen, et al.
Food Chemistry (2024) Vol. 458, pp. 140212-140212
Closed Access | Times Cited: 19
Exploring the relationship between starch structure and physicochemical properties: The impact of extrusion on highland barley flour
Fei Ge, Yue Sun, Chenxi Yang, et al.
Food Research International (2024) Vol. 183, pp. 114226-114226
Closed Access | Times Cited: 13
New insights into starch, lipid, and protein interactions — Colon microbiota fermentation
Yan Wang, Tianyu Han, Tianjiao Liu, et al.
Carbohydrate Polymers (2024) Vol. 335, pp. 122113-122113
Closed Access | Times Cited: 11
Effect of extrusion on the formation, structure and properties of yam starch-gallic acid complexes
Miaomiao Shi, Xuena Dong, Xuelin Jiao, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130461-130461
Closed Access | Times Cited: 9
Effects of rapeseed protein addition on soybean protein-based textured protein produced by low-moisture extrusion: Changes in physicochemical attributes, structural properties and barrel flow behaviors
Yuanlong Zhang, Shao Feng, Xia Wan, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109631-109631
Closed Access | Times Cited: 18
Factors and modification techniques enhancing starch gel structure and their applications in foods:A review
Yongqiang Gong, Shuzhi Xiao, Zihan Yao, et al.
Food Chemistry X (2024) Vol. 24, pp. 102045-102045
Open Access | Times Cited: 7
Effect of improved extrusion cooking technology (IECT) on structure, physical properties and in vitro digestibility of starch
Ning Wang, Chen Li, Di Miao, et al.
International Journal of Biological Macromolecules (2023) Vol. 252, pp. 126436-126436
Closed Access | Times Cited: 13
Pulsed electric field-induced starch modification for food industry applications: A review of native to modified starches
Gabriela Carolina Milanezzi, Eric Keven Silva
Carbohydrate Polymers (2024) Vol. 348, pp. 122793-122793
Closed Access | Times Cited: 4
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
Optimization of 3D Extrusion Printing Parameters for Raw and Extruded Dehulled Andean Fava Bean Flours Using Response Surface Methodology (RSM)
Grimaldo Quispe, Henry Juan Javier Ninahuaman, Joselin Paucarchuco Soto, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 715-715
Open Access
Understanding key component factors influencing the processing performance of extruded foxtail millet
Ni Bian, Zijian Wu, Jinrong Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 142286-142286
Closed Access
Changes in starch and protein organization with positive impact on the quality of extruded Andean corn-pasta
María Alejandra Giménez, Ileana de los Angeles Gremasqui, Cristina N. Segundo, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Effects of different oil additives on water resistance of corn starch straws
Jinyu Zhang, Xueting Li, Kun Wang, et al.
Carbohydrate Polymers (2024) Vol. 334, pp. 122027-122027
Closed Access | Times Cited: 2
Synergistic modification of hot-melt extrusion and nobiletin on the multi-scale structures, interactions, thermal properties, and in vitro digestibility of rice starch
Zhihong Zhang, Ying Feng, Honglan Wang, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
Impact of Resistant Starch: Absorption of Dietary Minerals, Glycemic Index and Oxidative Stress in Healthy Rats
M. Nisa, Ladislaus Manaku Kasankala, Faima Atta Khan, et al.
Clinical Nutrition ESPEN (2024) Vol. 62, pp. 1-9
Open Access | Times Cited: 1
Understanding the mechanism for sodium tripolyphosphate in improving the physicochemical properties of low-moisture extrusion textured protein from rapeseed protein and soybean protein blends
Yuanlong Zhang, Shao Feng, Xia Wan, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132656-132656
Closed Access | Times Cited: 1
Enhancing optimal molecular interactions during food processing to design starch key structures for regulating quality and nutrition of starch-based foods: an overview from a synergistic regulatory perspective
Zengjiang Zhang, Anand K. Sharma, Ling Chen, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed 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
High moisture extrusion induced interaction of Tartary buckwheat protein and starch mitigating the in vitro starch digestion
Yongqiang Liang, Lizhen Zhang, Yingying Zhu, et al.
Food Chemistry (2024) Vol. 466, pp. 142257-142257
Closed Access | Times Cited: 1
Development and characterization of multi-millet extruded food snack
T. V. K. Singh, Ravinder Kaushik, Raju Sasikumar, et al.
Cereal Research Communications (2024)
Closed Access | Times Cited: 1
Probing the role of ginger starch on physicochemical and thermal properties of gum Arabic hybrid biocomposite for food packaging applications
Olarewaju M. Oluba, Tinuola O. Owoso, Ayodele O. Bayo-Olorunmeke, et al.
Carbohydrate Polymer Technologies and Applications (2024), pp. 100650-100650
Open Access | Times Cited: 1
Visible light-mediated cross-linking of injectable gellan gum hydrogels embedding human chondrocytes
Diego Trucco, Lorenzo Vannozzi, Elena Gabusi, et al.
Carbohydrate Polymer Technologies and Applications (2023) Vol. 6, pp. 100382-100382
Open Access | Times Cited: 3
Extrusion of biopolymers for food applications
Aris E. Giannakas
Elsevier eBooks (2024), pp. 137-169
Closed Access
Effect of Alkaline Extrusion Temperature on Rheological Properties of Andean Corn Dough
Natalia Ester Domínguez, María Alejandra Giménez, Cristina N. Segundo, et al.
(2024), pp. 19-19
Open Access
Starch-Tannin Interactions: Influence of Grape Tannins on Structure, Texture, and Digestibility of Starches from Different Botanical Sources
Harshbir Kaur, Annu Mehta, Lokesh Kumar
Food Hydrocolloids (2024), pp. 111004-111004
Open Access
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