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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:

Development and characterization of resistant starch produced by an extrusion–debranching strategy with a high starch concentration
Qing Liu, Jiani Shi, Zhengyu Jin, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108276-108276
Closed Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications
Xudong Yan, David Julian McClements, Shunjing Luo, et al.
Carbohydrate Polymers (2024) Vol. 340, pp. 122273-122273
Closed Access | Times Cited: 21
Structural and physicochemical properties of resistant starch under combined treatments of ultrasound, microwave, and enzyme
Mengting Wang, Guangxin Liu, Jing Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 232, pp. 123331-123331
Closed Access | Times Cited: 38
Effects of extrusion temperature on structure and physicochemical properties of proso millet starch
Shuang Jin, Chunxia Xiao, Hao Lu, et al.
International Journal of Biological Macromolecules (2025), pp. 140011-140011
Closed Access | Times Cited: 1
Effect of plasma-activated water on the formation of endogenous wheat starch-lipid complexes during extrusion
Bin Niu, Yingnan Qin, Xiaopei Zhu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128647-128647
Closed Access | Times Cited: 18
Assessing the impact of plasma-activated water-assisted heat-moisture treatment on the extrusion-recrystallization process of hausa potato starch
Plachikkattu Parambil Akhila, Kappat Valiyapeediyekkal Sunooj, Sneh Punia Bangar, et al.
Carbohydrate Polymers (2024) Vol. 335, pp. 122081-122081
Closed Access | Times Cited: 7
Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review
Hongyan Feng, Bo Cheng, Jongbin Lim, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 6
Structure and in vitro digestibility of amylose–lipid complexes formed by an extrusion-debranching-complexing strategy
Qing Liu, Huanan Guan, Yuanxin Guo, et al.
Food Chemistry (2023) Vol. 437, pp. 137950-137950
Closed Access | Times Cited: 13
Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion Processing
Chao Qiu, Han Hu, Bing‐Huei Chen, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3677-3677
Open Access | Times Cited: 5
Debranching by enzymatic extrusion of oat flour for enhanced amylose-lipid complex formation: Effects on in vitro digestibility and functional properties
Tizazu Yirga Bereka, Xing Zhou, Zhen Sun, et al.
Food Chemistry (2025) Vol. 477, pp. 143489-143489
Closed Access
The composition, internal interactions, auxiliary preparation methods, and applications of type five resistant starch: A review
Tian Zhou, Qiang Wang, Zhiming Hu, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110835-110835
Closed Access | Times Cited: 4
Effect of Fine Molecular Structure of Debranched Starch on its Digestibility
Yang Lu, Qingjie Sun, Zihui Xu, et al.
(2025)
Closed Access
Effects of thermostable α-amylase and autoclave treatment-debranching on starch–lauric acid complex structure, digestibility, and thermal properties
Yinchen Hou, Chuanyin Hui, Chenyu Li, et al.
Food Chemistry (2025), pp. 143821-143821
Closed Access
Preparation of crosslinked starches with enhanced and tunable gel properties by the cooperative crosslinking-extrusion combined modification
Wenguang Wei, Min Wu, Weike Ren, et al.
Carbohydrate Polymers (2023) Vol. 324, pp. 121473-121473
Closed Access | Times Cited: 10
The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates
Si-han XIE, Zhaojun Wang, Zhiyong He, et al.
Journal of Integrative Agriculture (2023) Vol. 22, Iss. 5, pp. 1590-1602
Open Access | Times Cited: 9
Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch?
Hadis Rostamabadi, İlkem Demirkesen, Behiç Mert, et al.
Food Frontiers (2024) Vol. 5, Iss. 4, pp. 1410-1444
Open Access | Times Cited: 3
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: 8
Effects of enzymatic extrusion on the structure and physicochemical properties of oat flour and its application in oat milk production
Xiaoru Ren, Yueyue Yang, Qing Liu, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 9, pp. 4638-4651
Closed Access | Times Cited: 6
Investigating the individual effects of salt, sucrose and native starch on the gelation and rheological behaviour of debranched cassava starch
Putri Meutia Sari, Dudsadee Uttapap, Yuree Wandee, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 3212-3225
Closed Access | Times Cited: 1
Impact of freeze-thaw cycles on the physicochemical properties and structure-function relationship of potato starch with varying granule sizes in frozen dough
Tongtong Zhou, Yucong Zhang, Yihui Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 134864-134864
Closed Access | Times Cited: 1
Isothermal retrogradation preparation of type III resistant starch from extruded-debranched starch: Structure and in vitro digestibility
Qingyue Liu, Qing Liu, Yueyue Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 135216-135216
Closed Access | Times Cited: 1
Resistant starch from plantain (Macho Musa paradisiaca L.) and banana (Roatan Musa sapientum L.) varieties crosslinked with epichlorohydrin
Alejandro Aparicio‐Saguilán, Delia E. Páramo‐Calderón, Lucio Abel Vázquez‐León, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open 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
Insight into formation and structure of wheat starch-lauric acid complexes by extrusion: Effect of plasma-activated water
Yizhe Yan, Jiao Fang, Xinxin Zhang, et al.
Food Chemistry (2024) Vol. 469, pp. 142640-142640
Closed Access
Thermal and Enzymatic Treatment of Rice Starch from Underutilized Cultivars to Improve Resistant Starch III for Sustainability and Future Foods: Physicochemical, Morphological, and Thermal Characteristics
Kamatchi A Rajalechumi, A. U., Sundaramoorthy Haripriya, et al.
ACS Food Science & Technology (2024)
Closed Access
Enzymatic Modification of Starch Using Recombinant Genes from Sorghum in Escherichia coli: Insights and Potential Applications
Xuemin Kang, Wei Gao, Yue Cheng, et al.
Journal of Agricultural and Food Chemistry (2023)
Closed Access | Times Cited: 1
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