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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:

Comparison of distribution and physicochemical properties of β-glucan extracted from different fractions of highland barley grains
Yao Li, Maolan You, Haibo Liu, et al.
International Journal of Biological Macromolecules (2021) Vol. 189, pp. 91-99
Closed Access | Times Cited: 25

Showing 25 citing articles:

Multi-scale structure, rheological and digestive properties of starch isolated from highland barley kernels subjected to different thermal treatments
Haoran Wang, Yang Li, Lijuan Wang, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107630-107630
Closed Access | Times Cited: 56
Extraction, purification, structural characteristics, bioactivity and potential applications of polysaccharides from Avena sativa L.: A review
Dan Li, Mengjie Chen, Xianwei Meng, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130891-130891
Closed Access | Times Cited: 12
Understanding the influence of β-glucan-based superabsorbent hydrogel on the digestibility of wheat starch: Gelatinization, rheological and structural properties
Yiming Jiang, Xin‐An Zeng, Yi Wu, et al.
Food Bioscience (2024) Vol. 60, pp. 104470-104470
Closed Access | Times Cited: 8
Heat-induced gel formation by whey protein isolate-deacetylated konjac glucomannan at varying pH conditions
Yao Li, Mengsi Cai, Senquan Ma, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109076-109076
Closed Access | Times Cited: 18
Structural characteristics of β-glucans from various sources and their influences on the short- and long-term starch retrogradation in wheat flour
Tingting Yuan, Siming Zhao, Jingjing Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130561-130561
Closed Access | Times Cited: 7
Study of the effect of milling on nutritional and sensory quality and volatile flavor compounds of cooked highland barley rice
Wengang Zhang, Yingliang Yang, Jie Zhang, et al.
LWT (2024) Vol. 198, pp. 115972-115972
Open Access | Times Cited: 6
Valorization of barley (Hordeum vulgare L.) brans from the sustainable perspective: A comprehensive review of bioactive compounds and health benefits with emphasis on their potential applications
Qiqian Feng, Siqi Zhang, JIAN‐XIN LIN, et al.
Food Chemistry (2024) Vol. 460, pp. 140772-140772
Closed Access | Times Cited: 5
Comparing the Structural and Physicochemical Properties of Highland Barley β-Glucan from Different Sources: A Focus on Color
Yu Ping, Xuemin Kang, Pengfei Liu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 316-316
Open Access
Effect of triple helix polysaccharides from foxtail millet bran on millet starch gel formation
Yunting Wang, Aixia Zhang, Wei Zhao, et al.
International Journal of Biological Macromolecules (2025), pp. 140796-140796
Closed Access
β-Glucan-based superabsorbent hydrogel ameliorates obesity-associated metabolic disorders via delaying gastric emptying, improving intestinal barrier function, and modulating gut microbiota
Yiming Jiang, Tingyi Zhou, Shiqi Zhang, et al.
International Journal of Biological Macromolecules (2025) Vol. 304, pp. 140846-140846
Closed Access
Characterization of glucans from diverse sources and their influence on fat and carbohydrate absorption, digestion in vitro, and glucose tolerance in vivo
Yao Liu, Juan Dai, Hao Song, et al.
International Journal of Biological Macromolecules (2025), pp. 142025-142025
Closed Access
Optimization of Polyphenols Release from Highland Barley Bran by Solid-State Fermentation and Antioxidant Activity Characterization
Q. M. Zhang, Min Li, Zhe Cheng, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 438-438
Open Access | Times Cited: 3
A comprehensive review on the structure-activity relationships and applications of β-D-glucans
Yu Luo, Jie Geng, Jie Feng, et al.
Bioactive Carbohydrates and Dietary Fibre (2024), pp. 100460-100460
Closed Access | Times Cited: 2
Assessing the influences of β-glucan on highland barley starch: Insights into gelatinization and molecular interactions
Liang Li, Fei Pan, Xuezhi Tian, et al.
Food Chemistry (2024) Vol. 460, pp. 140767-140767
Closed Access | Times Cited: 2
Barley-Based Non-dairy Alternative Milk: Stabilization Mechanism, Protein Solubility, Physicochemical Properties, and Kinetic Stability
Monique Martins Strieder, Eric Keven Silva, Srujana Mekala, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 10, pp. 2231-2246
Closed Access | Times Cited: 5
Effects of highland barley powders with different peeling rates on the rheological properties of dough and sensory, volatile flavor evaluation of bread
Zong Yao, Shuangqi Tian, Yan Zhang, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Closed Access | Times Cited: 8
Influence of physicochemical changes and aggregation behavior induced by ultrasound irradiation on the antioxidant effect of highland barley β-glucan
Hongwei Cao, Xiaoxue Wang, Mengmeng Shi, et al.
Food Chemistry X (2023) Vol. 19, pp. 100793-100793
Open Access | Times Cited: 4
β-Glucan-based superabsorbent hydrogel acts as a gastrointestinal exoskeleton enhancing satiety and interfering fat hydrolysis
Yiming Jiang, Shiqi Zhang, Linfan Pan, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133333-133333
Closed Access | Times Cited: 1
Influences of UV-B treatment and cooking methods on bioactive components in germinated highland barley
Yao Li, Hongjia Lu, Chao Liao, et al.
LWT (2023) Vol. 186, pp. 115194-115194
Open Access | Times Cited: 2
Role of xanthan gum in wheat‐highland barley dough and noodle quality
Jingwen Xu, Lu Liu, Xianghe Li, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 4
Structure and composition of food grains
K. Sandhya, J.A. Moses, C. Anandharamakrishnan
Elsevier eBooks (2024), pp. 27-53
Closed Access
Review on mechanisms of hypoglycemic effects of compounds from highland barley and potential applications
Yanan Liu, Yuanqiang Jia, Yingying Wu, et al.
Food & Function (2024)
Closed Access
Effects of highland barley β-glucan on gut microbiota composition and metabolism in vitro fermentation
Yinchen Ge, Jiaci Liu, Huacheng Tang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102089-102089
Open Access
Effects of milling condition on nutritional, physicochemical, and textural properties of highland barley grains
Shi‐Jian Fu, Xinru Liu, Jiawen Deng, et al.
Cereal Chemistry (2023) Vol. 100, Iss. 4, pp. 927-935
Closed Access | Times Cited: 1
Effects of Layering Milling Technology on Dough Properties of Highland Barley and Bread Qualities
Shuangqi Tian, Jing Lu, Zhang Yan, et al.
Journal of Chemistry (2023) Vol. 2023, pp. 1-9
Open Access
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