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:
Effects of hydrogen bonding and electrostatic interactions on the formation of rice starch-Mesona chinensis polysaccharide gels
Jia Kong, Mingyue Shen, Gang Wang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110322-110322
Closed Access | Times Cited: 14
Jia Kong, Mingyue Shen, Gang Wang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110322-110322
Closed Access | Times Cited: 14
Showing 14 citing articles:
Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques
Wei‐Jen Tang, Qin Pan, Jianfei He, et al.
Food Research International (2025) Vol. 202, pp. 115673-115673
Closed Access
Wei‐Jen Tang, Qin Pan, Jianfei He, et al.
Food Research International (2025) Vol. 202, pp. 115673-115673
Closed Access
Synergistic Effect of Nanobubbles And Ultrasound On Hydrophobic Natural Deep Eutectic Solvent-Based Green Extraction Approach of Triterpenic Acids from Carya Cathayensis Sarg. Husk
B. Shi, Haixin Sun, Hao Huang, et al.
(2025)
Closed Access
B. Shi, Haixin Sun, Hao Huang, et al.
(2025)
Closed Access
Chlamydomonas reinhardtii polysaccharides retard rice starch retrogradation by weakening hydrogen bond strength within starch double helices
Xinwen Cui, Chunbo Guan, Heqin Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 139570-139570
Closed Access
Xinwen Cui, Chunbo Guan, Heqin Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 139570-139570
Closed Access
An insight into the mechanisms of foxtail millet bran polysaccharides retarding the digestibility of millet starch by in vitro simulated digestion
Yunting Wang, Wei Zhao, Aixia Zhang, et al.
Food Chemistry (2025) Vol. 472, pp. 142881-142881
Closed Access
Yunting Wang, Wei Zhao, Aixia Zhang, et al.
Food Chemistry (2025) Vol. 472, pp. 142881-142881
Closed Access
Interfacial properties of whey protein hydrolysates monitored by quartz crystal microbalance with dissipation
Yueling Tian, Manyan Qiu, Yu Shen, et al.
International Journal of Biological Macromolecules (2025), pp. 140368-140368
Closed Access
Yueling Tian, Manyan Qiu, Yu Shen, et al.
International Journal of Biological Macromolecules (2025), pp. 140368-140368
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: 2
Tian Zhou, Qiang Wang, Zhiming Hu, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110835-110835
Closed Access | Times Cited: 2
Single-helix inclusion formation of V-type starch-lutein: Investigation of structural, physicochemical, and in vitro release
Jiajun Song, Xianxiang Chen, Xiling Wang, et al.
Food Bioscience (2024) Vol. 62, pp. 105430-105430
Closed Access
Jiajun Song, Xianxiang Chen, Xiling Wang, et al.
Food Bioscience (2024) Vol. 62, pp. 105430-105430
Closed Access
Mechanism of hydrocolloids effect on buckwheat starch gels from interaction and structural perspectives: A comparative study
Weiwei Hu, Junchao Gu, Kai Yang, et al.
International Journal of Biological Macromolecules (2024), pp. 137886-137886
Closed Access
Weiwei Hu, Junchao Gu, Kai Yang, et al.
International Journal of Biological Macromolecules (2024), pp. 137886-137886
Closed Access
Synthesis and rheological properties of carboxymethyl cellulose modified polyacrylic acid thickener with high electrolyte resistance
Miao Wang, Dan Zhou, A’ni Shen, et al.
European Polymer Journal (2024), pp. 113591-113591
Closed Access
Miao Wang, Dan Zhou, A’ni Shen, et al.
European Polymer Journal (2024), pp. 113591-113591
Closed Access
Thermo-reversible gel synthesized by 4-α-glucanotransferase with sol-gel transition tuned by subtle amylose manipulation
Xiao Yu, Haocun Kong, Zihang Jiang, et al.
Food Hydrocolloids (2024), pp. 110870-110870
Closed Access
Xiao Yu, Haocun Kong, Zihang Jiang, et al.
Food Hydrocolloids (2024), pp. 110870-110870
Closed Access
Mesona chinensis polysaccharide regulates the gelatinization behavior of rice starch
Jia Kong, Mingyue Shen, Weidong Zhang, et al.
Food Hydrocolloids (2024), pp. 110905-110905
Closed Access
Jia Kong, Mingyue Shen, Weidong Zhang, et al.
Food Hydrocolloids (2024), pp. 110905-110905
Closed Access
Unraveling Chitosan-Wood Fiber Noncovalent Interactions (NCIs) for Sustainable Composite Design
Chenxin Zhong, Ran Wang, Zhiqian Zhang, et al.
ACS Applied Polymer Materials (2024)
Closed Access
Chenxin Zhong, Ran Wang, Zhiqian Zhang, et al.
ACS Applied Polymer Materials (2024)
Closed Access
Chitosan-based dihydromyricetin composite hydrogel demonstrating sustained release and exceptional antibacterial activity
Huanhuan Li, Yunhui Bao, Jian He, et al.
International Journal of Biological Macromolecules (2024), pp. 139128-139128
Closed Access
Huanhuan Li, Yunhui Bao, Jian He, et al.
International Journal of Biological Macromolecules (2024), pp. 139128-139128
Closed Access
Enhanced enzymatic degradation of viscous marine polysaccharide by the self-propulsion of urease-driven micromotor
Yihong Chen, Li‐Li Yin, Hao Dong, et al.
Chemical Engineering Journal (2024), pp. 158988-158988
Closed Access
Yihong Chen, Li‐Li Yin, Hao Dong, et al.
Chemical Engineering Journal (2024), pp. 158988-158988
Closed Access
Preparation and texture assessment of purple red rice bran anthocyanins-rice starch based dysphagia food masses
Weidong Zhang, Xiaomei Ye, Junwei Zhao, et al.
Food Research International (2024) Vol. 201, pp. 115534-115534
Closed Access
Weidong Zhang, Xiaomei Ye, Junwei Zhao, et al.
Food Research International (2024) Vol. 201, pp. 115534-115534
Closed Access
