Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Molecular-structure evolution during in vitro fermentation of granular high-amylose wheat starch is different to in vitro digestion
Haiteng Li, Robert G. Gilbert, Michael J. Gidley
Food Chemistry (2021) Vol. 362, pp. 130188-130188
Closed Access | Times Cited: 21

Showing 21 citing articles:

Effects of amylose and amylopectin molecular structures on starch electrospinning
Panpan Cao, Gaosheng Wu, Zhijie Yao, et al.
Carbohydrate Polymers (2022) Vol. 296, pp. 119959-119959
Closed Access | Times Cited: 51
Applications of the INFOGEST In Vitro Digestion Model to Foods: A Review
Hualu Zhou, Yunbing Tan, David Julian McClements
Annual Review of Food Science and Technology (2022) Vol. 14, Iss. 1, pp. 135-156
Open Access | Times Cited: 38
Impact of starch chain length distributions on physicochemical properties and digestibility of starches
Bilatu Agza Gebre, Chuangchuang Zhang, Zijun Li, et al.
Food Chemistry (2023) Vol. 435, pp. 137641-137641
Closed Access | Times Cited: 24
The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products
Jiayan Zhang, Yuhao Liu, Ping Wang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 778-778
Open Access | Times Cited: 1
Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same
Haiteng Li, Wenyu Zhang, Hui-Juan Zhu, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 134-134
Open Access | Times Cited: 20
Arabinoxylan supplemented bread: From extraction of fibers to effect of baking, digestion, and fermentation
Dongming Zhang, Reskandi C. Rudjito, Solja Pietiäinen, et al.
Food Chemistry (2023) Vol. 413, pp. 135660-135660
Open Access | Times Cited: 15
In vitro fecal fermentation characteristics of mutant rice starch depend more on amylose content than crystalline structure
Xiaoyi Luo, Qiang Huang, Xiong Fu, et al.
Carbohydrate Polymers (2023) Vol. 307, pp. 120606-120606
Closed Access | Times Cited: 11
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
The decreased interface tension increased the transmembrane transport of soy hull polysaccharide-derived SCFAs in the Caco-2 cells
Li Li, Mingjie Xia, Lina Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131261-131261
Closed Access | Times Cited: 4
Comparing in vitro digestion‐fermentation characteristics and in vivo lipid‐lowering effects of hot water and alkali‐extracted polysaccharides from Volvariella volvacea
Shangyuan Li, Juan Bai, Jie Yuan, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Effects of amylose and amylopectin molecular structures on rheological, thermal and textural properties of soft cake batters
Xiaoyan Yang, Yujun Pan, Songnan Li, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107980-107980
Closed Access | Times Cited: 17
In vitro gastrointestinal digestion methods of carbohydrate‐rich foods
Rebeca Dávila León, Marcela González‐Vázquez, Karen Estefania Lima‐Villegas, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 2, pp. 722-733
Open Access | Times Cited: 7
Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures
Alessio Cimini, Alessandro Poliziani, Gabriele Antonelli, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2510-2510
Open Access | Times Cited: 10
Effect of structural characteristics of resistant starch prepared by various methods on microbial community and fermentative products
Siqi Li, Yantong Meng, Chao Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127725-127725
Closed Access | Times Cited: 6
Trends and Hotspots of Starch Fermentation Research: Bibliometric Analysis Based on CiteSpace
Ziwei Zheng, Haiteng Li, Xin Wang, et al.
Starch - Stärke (2023) Vol. 75, Iss. 5-6
Closed Access | Times Cited: 5
Interfacial kinetics reveal enzymatic resistance mechanisms behind granular starch with smooth surfaces
Yu Wang, Yu Tian, Zhihang Li, et al.
Food Bioscience (2024) Vol. 60, pp. 104448-104448
Closed Access | Times Cited: 1
Differential fermentation of raw and processed high-amylose and waxy maize starches in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®)
Yafei Liu, Ajila Chandran Matheyambath, Ives Ivusic Polic, et al.
Journal of Functional Foods (2021) Vol. 86, pp. 104735-104735
Open Access | Times Cited: 10
Improving Hydrophilicity of Wheat Starch via Sodium Dodecyl Sulfate Treatment
Yu Li, Zhangchi Peng, Dianxing Wu, et al.
Starch - Stärke (2022) Vol. 74, Iss. 7-8
Closed Access | Times Cited: 6
The Current Status, Challenges, and Prospects of Research on the Antioxidant Activity of Flavonoids in Chrysanthemums
戴晨 潘
Hans Journal of Medicinal Chemistry (2024) Vol. 12, Iss. 02, pp. 87-95
Closed Access
In vitro fermentation of V-type starch inclusion complexes: the controlled release of ferulic acid and beneficial modulation of the gut microbiota
Shiyi Lu, Gengjie Cui, Yifan Mu, et al.
Food Bioscience (2024), pp. 104871-104871
Closed Access
Physicochemical and In Vitro Starch Residual Digestion Structures of Extruded Maize and Sorghum Starches Added with Sodium Stearoyl Lactylate
Julián de la Rosa Millán, Erick Heredia‐Olea, Esther Pérez‐Carrillo, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1988-1988
Open Access
Page 1

Scroll to top