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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:

Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties
Yanli Wang, Yuxiang Bai, Hangyan Ji, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107289-107289
Closed Access | Times Cited: 41

Showing 1-25 of 41 citing articles:

Amylopectin chain length distributions and amylose content are determinants of viscoelasticity and digestibility differences in mung bean starch and proso millet starch
Jiawei Qiao, Min Jia, Jiahui Niu, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131488-131488
Closed Access | Times Cited: 17
Structural diversity and physicochemical properties of polysaccharides isolated from pumpkin (Cucurbita moschata) by different methods
Xu Jiao, Fei Li, Jing Zhao, et al.
Food Research International (2022) Vol. 163, pp. 112157-112157
Closed Access | Times Cited: 45
Radio frequency energy regulates the multi-scale structure, digestive and physicochemical properties of rice starch
Zhenna Zhang, Mengqing Zhang, Bin Zhang, et al.
Food Bioscience (2022) Vol. 47, pp. 101616-101616
Closed Access | Times Cited: 35
Modification of red rice starch by a combination of hydrothermal pretreatments and α-amylase hydrolysis
Raphael Lucas Jacinto Almeida, Nathália Saraiva Rios, Everaldo Silvino dos Santos
Carbohydrate Polymers (2022) Vol. 296, pp. 119963-119963
Open Access | Times Cited: 29
Structure, thermal stability, and in vitro digestibility of rice starch–protein hydrolysate complexes prepared using different hydrothermal treatments
Xiaoxue Lu, Jinling Zhan, Rongrong Ma, et al.
International Journal of Biological Macromolecules (2023) Vol. 230, pp. 123130-123130
Closed Access | Times Cited: 19
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
Maltogenic amylase: Its structure, molecular modification, and effects on starch and starch-based products
Pengfei Liu, Li Ma, Wenmin Duan, et al.
Carbohydrate Polymers (2023) Vol. 319, pp. 121183-121183
Closed Access | Times Cited: 16
Hot air–assisted radio frequency drying of corn kernels: the effect on structure and functionality properties of corn starch
Liuyang Ren, Zhaohui Zheng, Hanyu Fu, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131470-131470
Closed Access | Times Cited: 5
Rheological and textural properties of emulsion-filled gel based on enzymatically hydrolyzed rice starch
Xiao Zhang, Dan Chen, Zhe Zhao, et al.
Food Hydrocolloids (2021) Vol. 126, pp. 107463-107463
Closed Access | Times Cited: 32
The role of starch granule-associated proteins in enhancing the strength of indica rice starch gels
Zhan Luo, Zhanzhong Wang
Food Hydrocolloids (2022) Vol. 131, pp. 107826-107826
Closed Access | Times Cited: 19
Effect of modification by maltogenic amylase and branching enzyme on the structural and physicochemical properties of sweet potato starch
Deyin Wang, Tongtong Mi, Wei Gao, et al.
International Journal of Biological Macromolecules (2023) Vol. 239, pp. 124234-124234
Closed Access | Times Cited: 12
Red rice starch modification - Combination of the non-thermal method with a pulsed electric field (PEF) and enzymatic method using α-amylase
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Cecília Elisa de Sousa Muniz, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127030-127030
Closed Access | Times Cited: 12
Identification of a novel starch-converting GtfB enzyme from the Fructilactobacillus sanfranciscensis TMW11304 to reduce the viscoelasticity and retrogradation of tapioca starch
Jingjing Dong, Yuxiang Bai, Ying Chen, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130308-130308
Closed Access | Times Cited: 4
Maltogenic amylase and glucosyltransferase synergistically control the chain structure of rice starch and their effects on rheological properties and functional characteristics of rice milk
Xiankang Xu, Xiaohong Peng, Bo Zheng, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110842-110842
Closed Access | Times Cited: 4
The development of thickened fermented rice milk formulation for people with dysphagia: A view of multiple in vitro simulation methods
Zexue Lin, Lingling Ma, Bowen Li, et al.
Food Research International (2025) Vol. 201, pp. 115679-115679
Closed Access
The regulation of cassava nanostarch structure treated with malt endogenous enzymes and adsorption property for anthocyanins
Shucheng Liu, Xiaoyan Fu, Yanyun Lin, et al.
Food Chemistry (2025) Vol. 475, pp. 143249-143249
Closed Access
Deciphering the role of starch outer shell in the swelling behavior of waxy maize starch granules and mechanism analysis
Bo Zhang, Xiaoxiao Li, Jingjing Dong, et al.
Food Hydrocolloids (2025), pp. 111325-111325
Closed Access
Dynamic changes in fermented purple potato-enriched dough: structural, flavor, and metabolic mechanisms
Xue Bai, Wenying Zeng, Yongli Zhang, et al.
Food Bioscience (2025), pp. 106322-106322
Closed Access
Optimizing Processing Sequences in Combined Techniques for Rice Starch Modification: A Mini Review of Current Understanding
Jingxian An, Zhipeng Zhang, Yuan Yao
Journal of Cereal Science (2025), pp. 104179-104179
Closed Access
Effect of the degree of methyl esterification on the physicochemical properties and hypoglycaemic potential of pectin
Xu Jiao, Bingjie Yang, Fei Li, et al.
Food Chemistry (2025), pp. 144348-144348
Closed Access
Effect of Moisture Preconditioning on Maize (Zea mays L.) Kernel Behavior and Tortilla Quality under Reduced-Time Alkaline Cooking
M. Olivares, Erick Heredia Olea, Esther Pérez‐Carrillo, et al.
Journal of Cereal Science (2025), pp. 104188-104188
Closed Access
Insights into high hydrostatic pressure pre-treatment generating a more efficient catalytic mode of maltogenic α-amylase: Effect of multi-level structure on retrogradation properties of maize starch
Zhenyu Liu, Yuyue Zhong, Bekzod Khakimov, et al.
Food Hydrocolloids (2023) Vol. 138, pp. 108480-108480
Closed Access | Times Cited: 9
Changes in the structural and physicochemical characterization of pea starch modified by Bacillus-produced α-amylase
Licheng Gao, Chenxi Wan, Honglu Wang, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 86, pp. 103376-103376
Open Access | Times Cited: 9
Spermidine enhances heat tolerance of rice seeds during mid-filling stage and promote subsequent seed germination
Yutao Huang, Gaofu Mei, Dongdong Cao, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 9
The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch
Xia Li, Shanshan Wei, Zixin Gao, et al.
Current Research in Food Science (2023) Vol. 8, pp. 100670-100670
Open Access | Times Cited: 9
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