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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:

New insights into how starch structure synergistically affects the starch digestibility, texture, and flavor quality of rice noodles
Shaodan Shen, Chengdeng Chi, Yiping Zhang, et al.
International Journal of Biological Macromolecules (2021) Vol. 184, pp. 731-738
Closed Access | Times Cited: 56

Showing 1-25 of 56 citing articles:

Factors influencing the starch digestibility of starchy foods: A review
Zhenglei Yang, Yuyang Zhang, Yanwen Wu, et al.
Food Chemistry (2022) Vol. 406, pp. 135009-135009
Closed Access | Times Cited: 83
Effect of static magnetic field treatment on the germination of brown rice: Changes in α-amylase activity and structural and functional properties in starch
Xiaoyun Luo, Dandan Li, Yang Tao, et al.
Food Chemistry (2022) Vol. 383, pp. 132392-132392
Closed Access | Times Cited: 55
Multiscale structures, physicochemical properties, and in vitro digestibility of oat starch complexes co-gelatinized with jicama non-starch polysaccharides
Xiaodan Shi, Manling Yu, Hongmei Yin, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108983-108983
Closed Access | Times Cited: 37
Effects of erythritol on rheological properties of rice flour and structural characteristics of extruded dried rice noodles with rapid rehydration behaviors
Lin Gao, Zihan Xu, Rongyu Zhang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109007-109007
Closed Access | Times Cited: 29
Utilization of heat-induced curdlan gel to improve the cooking qualities of thermally sterilized fresh rice noodles
Lin Gao, Minghang Guan, Yang Qin, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129693-129693
Closed Access | Times Cited: 11
Structure, properties, and resistant starch content of modified rice flour prepared using dual hydrothermal treatment
Man Gao, Jianhui Jia, Chujia Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 130050-130050
Closed Access | Times Cited: 8
Molecular mechanism underlying the modulation of typical properties of starch by Quillaja saponins: Multi-experimental evidence and two-stage MD simulation
Fan Wang, Qiuxia Huang, Jianfu Shen, et al.
International Journal of Biological Macromolecules (2025), pp. 139617-139617
Closed Access | Times Cited: 1
Self-assembled and assembled starch V-type complexes for the development of functional foodstuffs: A review
Tomy J. Gutiérrez, Luís A. Bello‐Pérez
Food Hydrocolloids (2021) Vol. 125, pp. 107453-107453
Closed Access | Times Cited: 51
Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods
Xueling Zheng, Qingfa Wang, Limin Li, et al.
Food Chemistry (2024) Vol. 458, pp. 140221-140221
Closed Access | Times Cited: 6
Deciphering multi-scale structures and pasting properties of wheat starch in frozen dough following different freezing rates
Chengdeng Chi, Ke Xu, Hongwei Wang, et al.
Food Chemistry (2022) Vol. 405, pp. 134836-134836
Closed Access | Times Cited: 24
Utilization of plant extracts to control the safety and quality of fried foods—A review
Cuicui Li, Long Chen, David Julian McClements, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2310-2345
Closed Access | Times Cited: 16
Effect of sheeting stress and heating on the molecular chain structure, size, and conformation of gluten proteins during noodle processing
Mengli Zhang, Ruobing Jia, Meng Ma, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109266-109266
Closed Access | Times Cited: 13
Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review
G. Jeevarathinam, Seema Ramniwas, Punit Singh, et al.
Food Chemistry (2024) Vol. 445, pp. 138742-138742
Closed Access | Times Cited: 5
Evaluating How Different Drying Techniques Change the Structure and Physicochemical and Flavor Properties of Gastrodia elata
Rong Ma, Hao Cheng, Xinyao Li, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1210-1210
Open Access | Times Cited: 5
Insights into the textural properties and starch digestibility on rice noodles as affected by the addition of maize starch and rice starch
Dong‐Hui Geng, Ning Tang, Xiaojun Zhang, et al.
LWT (2022) Vol. 173, pp. 114265-114265
Open Access | Times Cited: 22
Understanding the texture and digestibility attributes of rice noodles supplemented with common vetch starch
Dong‐Hui Geng, Xiaojun Zhang, Jing Gan, et al.
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 772-782
Closed Access | Times Cited: 19
Starch‐based noodles: Current technologies, properties, and challenges
Sneh Punia Bangar, N. Afzal Ali, Aderonke Ibidunni Olagunju, et al.
Journal of Texture Studies (2022) Vol. 54, Iss. 1, pp. 21-53
Closed Access | Times Cited: 19
Storage of brown rice and its physicochemical properties under high temperature and humidity negative air ions environment
Baihui Wang, Jingjing Luo, Qingling Zhang, et al.
Journal of Cereal Science (2023) Vol. 112, pp. 103723-103723
Closed Access | Times Cited: 12
Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles
Xueran Luo, Xianhui Chang, Kun Zhuang, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104536-104536
Closed Access | Times Cited: 4
Effects of Substituting Wheat with Waxy Barley Bran Flour on Physical Properties, Health Functionality, and Sensory Characteristics of Noodles
Yoko Tsurunaga, Ayane Uno, Tetsuya Takahashi, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 436-436
Open Access
Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in‐depth review
Mohsin Rasheed, Xiangqi Fan, Hongyan Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Effects of psyllium polysaccharide with different molecular weights on the digestibility, physicochemical properties of rice starch, and interaction forces between them
Xue Gong, Jiaxin Li, Zhigang Liu, et al.
International Journal of Biological Macromolecules (2025) Vol. 309, pp. 142911-142911
Closed Access
Quinoa flour addition improves the rheological properties and resistant starch content of wheat dough: From the view of starch physicochemical properties and starch-protein interaction
Yanrong Ma, Lei Guo, Yifei Chen, et al.
LWT (2025), pp. 117804-117804
Open Access
Acceleration mechanism of the rehydration process of dried rice noodles by the porous structure
Jiayan Zhang, Fangfang Zhao, Caiming Li, et al.
Food Chemistry (2023) Vol. 431, pp. 137050-137050
Closed Access | Times Cited: 10
Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread
Gui‐Fang Huang, David Julian McClements, Kuang He, et al.
Food Research International (2024) Vol. 187, pp. 114459-114459
Closed Access | Times Cited: 3
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