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:
Effect of proanthocyanidins from different sources on the digestibility, physicochemical properties and structure of gelatinized maize starch
Mengting Wang, Haiguang Mao, Zhijian Ke, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125935-125935
Closed Access | Times Cited: 14
Mengting Wang, Haiguang Mao, Zhijian Ke, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125935-125935
Closed Access | Times Cited: 14
Showing 14 citing articles:
Effects of Ficus pumila Linn. polysaccharide on physicochemical and digestive properties of corn starch
Jia Kong, Shiru Mo, Jiaruo Hu, et al.
Food Bioscience (2024) Vol. 58, pp. 103811-103811
Closed Access | Times Cited: 15
Jia Kong, Shiru Mo, Jiaruo Hu, et al.
Food Bioscience (2024) Vol. 58, pp. 103811-103811
Closed Access | Times Cited: 15
Effects of three different polysaccharides on the sol gel-behavior, rheological, and structural properties of tapioca starch
Jiajun Song, Liyuan Rong, Jinwang Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 128053-128053
Closed Access | Times Cited: 31
Jiajun Song, Liyuan Rong, Jinwang Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 128053-128053
Closed Access | Times Cited: 31
Current advances in the interaction mechanisms, nutritional role and functional properties of phenolic compound-starch complexes
Hugo José Martins Carvalho, Débora Tamires Vítor Pereira, Milene Teixeira Barcia, et al.
Food Research International (2025) Vol. 202, pp. 115744-115744
Closed Access | Times Cited: 1
Hugo José Martins Carvalho, Débora Tamires Vítor Pereira, Milene Teixeira Barcia, et al.
Food Research International (2025) Vol. 202, pp. 115744-115744
Closed Access | Times Cited: 1
Combination of extrusion and bamboo leaf flavonoids modulates in vitro maize starch digestion: Insight into the molecular mechanisms and multi-scale structure
Jiong Zheng, Rong Hu, Yuming You, et al.
Food Chemistry (2025) Vol. 473, pp. 143080-143080
Closed Access
Jiong Zheng, Rong Hu, Yuming You, et al.
Food Chemistry (2025) Vol. 473, pp. 143080-143080
Closed Access
Removing internal lipids influences the interactions between blueberry anthocyanins and maize starch: Thermal and rheological properties, and digestibility
Xinyu Zhang, Mengting Ma, Wuyang Huang, et al.
International Journal of Biological Macromolecules (2025), pp. 141232-141232
Closed Access
Xinyu Zhang, Mengting Ma, Wuyang Huang, et al.
International Journal of Biological Macromolecules (2025), pp. 141232-141232
Closed Access
A decade review on phytochemistry and pharmacological activities of Cynomorium songaricum Rupr.: Insights into metabolic syndrome
Zhihao Liu, Q Li, Fu Zhao, et al.
Phytomedicine (2025) Vol. 140, pp. 156602-156602
Closed Access
Zhihao Liu, Q Li, Fu Zhao, et al.
Phytomedicine (2025) Vol. 140, pp. 156602-156602
Closed Access
Effects of alginate synergized with polyphenol compounds on the retrogradation properties of corn starch
Jiaqi Lin, Jiayin Dai, Jiayue Xing, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133682-133682
Closed Access | Times Cited: 3
Jiaqi Lin, Jiayin Dai, Jiayue Xing, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133682-133682
Closed Access | Times Cited: 3
Research progress of procyanidins in repairing cartilage injury after anterior cruciate ligament tear
Hanlin Chen, Jingrui Li, Shaofei Li, et al.
Heliyon (2024) Vol. 10, Iss. 4, pp. e26070-e26070
Open Access | Times Cited: 1
Hanlin Chen, Jingrui Li, Shaofei Li, et al.
Heliyon (2024) Vol. 10, Iss. 4, pp. e26070-e26070
Open Access | Times Cited: 1
Removal of internal lipids enhances the effect of proanthocyanidins on maize starch retrogradation
Xinyu Zhang, Zhiqian Wu, Xingxun Liu, et al.
International Journal of Biological Macromolecules (2024), pp. 137025-137025
Closed Access | Times Cited: 1
Xinyu Zhang, Zhiqian Wu, Xingxun Liu, et al.
International Journal of Biological Macromolecules (2024), pp. 137025-137025
Closed Access | Times Cited: 1
Revisiting dietary proanthocyanidins on blood glucose homeostasis from a multi-scale structural perspective
Yì Wáng, Laiming Zhang, Hang Xiao, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100926-100926
Open Access | Times Cited: 1
Yì Wáng, Laiming Zhang, Hang Xiao, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100926-100926
Open Access | Times Cited: 1
Preparation of Amylose-Proanthocyanidins Complex Nanoparticles and Their Application in Pickering Emulsion
Xiaoxia Yan, Yutong Wei, Zihan Tao, et al.
(2024)
Closed Access
Xiaoxia Yan, Yutong Wei, Zihan Tao, et al.
(2024)
Closed Access
Structural changes of wheat starch and activity inhibition of α-glucosidase by persimmon (Diospyros kaki Thunb.) leaves extract retarding starch digestibility
Zixuan Han, Zhaofeng Pan, Xiaojuan Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135248-135248
Closed Access
Zixuan Han, Zhaofeng Pan, Xiaojuan Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135248-135248
Closed Access
New insights into rice starch-gallic acid-whey protein isolate interactions: Effects of multiscale structural evolution and enzyme activity on starch digestibility
Ran Meng, Ran Feng, Sijie Wu, et al.
Carbohydrate Polymers (2024) Vol. 350, pp. 123039-123039
Closed Access
Ran Meng, Ran Feng, Sijie Wu, et al.
Carbohydrate Polymers (2024) Vol. 350, pp. 123039-123039
Closed Access
Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes
Nicolás Francisco Bongianino, María Eugenia Steffolani, Marianela Desireé Rodríguez, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 590-590
Open Access
Nicolás Francisco Bongianino, María Eugenia Steffolani, Marianela Desireé Rodríguez, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 590-590
Open Access
