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 structural characteristics on the physicochemical properties and functional activities of dietary fiber: A review of structure-activity relationship
Xiaoning Li, Liping Wang, Bin Tan, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132214-132214
Closed Access | Times Cited: 12
Xiaoning Li, Liping Wang, Bin Tan, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132214-132214
Closed Access | Times Cited: 12
Showing 12 citing articles:
Structural and physicochemical properties and changes in vitro digestion and fermentation of soluble dietary fiber from tea residues modified by fermentation
Ting Xia, Yaning Nie, Yang Chen, et al.
Food Chemistry (2025) Vol. 473, pp. 142926-142926
Closed Access
Ting Xia, Yaning Nie, Yang Chen, et al.
Food Chemistry (2025) Vol. 473, pp. 142926-142926
Closed Access
Beyond soluble and insoluble: A comprehensive framework for classifying dietary fibre’s health effects
Christoffel J. Opperman, Mahsa Majzoobi, Asgar Farahnaky, et al.
Food Research International (2025), pp. 115843-115843
Open Access
Christoffel J. Opperman, Mahsa Majzoobi, Asgar Farahnaky, et al.
Food Research International (2025), pp. 115843-115843
Open Access
Production, structural and functional properties of dietary fiber from prosomillet bran obtained through Bifidobacterium fermentation
Shaojun Jiao, Qianqian Guo, Wen Ren, et al.
Food Chemistry (2025), pp. 143264-143264
Closed Access
Shaojun Jiao, Qianqian Guo, Wen Ren, et al.
Food Chemistry (2025), pp. 143264-143264
Closed Access
Particle size reduction influences starch and protein functionality, and nutritional quality of stone milled whole wheat flour from hard red spring wheat
Md Ahmadul Islam, Jayani Kulathunga, Amrita Ray, et al.
Food Bioscience (2024) Vol. 61, pp. 104612-104612
Open Access | Times Cited: 4
Md Ahmadul Islam, Jayani Kulathunga, Amrita Ray, et al.
Food Bioscience (2024) Vol. 61, pp. 104612-104612
Open Access | Times Cited: 4
Effect of modifications on structure, physicochemical properties and lead ions adsorption behavior of dietary fiber of Flammulina velutipes
Keke Meng, Yifan Wang, Feifei Liu, et al.
Food Chemistry (2024) Vol. 464, pp. 141597-141597
Closed Access | Times Cited: 2
Keke Meng, Yifan Wang, Feifei Liu, et al.
Food Chemistry (2024) Vol. 464, pp. 141597-141597
Closed Access | Times Cited: 2
Gut microbiota determines the fate of dietary fiber-targeted interventions in host health
Wenjing Wang, Zhexin Fan, Qingqing Yan, et al.
Gut Microbes (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 2
Wenjing Wang, Zhexin Fan, Qingqing Yan, et al.
Gut Microbes (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 2
Dynamic high pressure microfluidization modified oat dietary fiber: texture modulation and its mechanistic in whole grain oat milk
Ziyue Kang, Ning Meng, Ming Liu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110418-110418
Closed Access | Times Cited: 1
Ziyue Kang, Ning Meng, Ming Liu, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110418-110418
Closed Access | Times Cited: 1
The Properties of Pectin Extracted from the Residues of Vinegar-Fermented Apple and Apple Pomace
Aslı Muslu Can, Ruşen Metin Yıldırım, Ayşe Karadağ
Fermentation (2024) Vol. 10, Iss. 11, pp. 556-556
Open Access
Aslı Muslu Can, Ruşen Metin Yıldırım, Ayşe Karadağ
Fermentation (2024) Vol. 10, Iss. 11, pp. 556-556
Open Access
Wheat β-glucan reduces obesity and hyperlipidemia in mice with high-fat and high-salt diet by regulating intestinal flora
Min Li, Qingshan Wang, Xiuwei Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 288, pp. 138754-138754
Closed Access
Min Li, Qingshan Wang, Xiuwei Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 288, pp. 138754-138754
Closed Access
Effect of induced electric field treatment on structural and physicochemical properties of wheat bran to enhance soluble dietary fiber content
Shaoshuang Qin, Ming Li, Yulu Yang, et al.
Food Research International (2024) Vol. 201, pp. 115618-115618
Closed Access
Shaoshuang Qin, Ming Li, Yulu Yang, et al.
Food Research International (2024) Vol. 201, pp. 115618-115618
Closed Access
A comparative study on physicochemical and emulsifying properties of white and red ginseng dietary fibers from ginseng residues
Xueqing Li, Di Qu, Jiyue Sha, et al.
LWT (2024) Vol. 208, pp. 116729-116729
Open Access
Xueqing Li, Di Qu, Jiyue Sha, et al.
LWT (2024) Vol. 208, pp. 116729-116729
Open Access
Machine learning-enhanced modeling and characterization for optimizing dietary Fiber production from Highland barley bran
Derong Lin, Yinhe Liu, Yi Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137616-137616
Closed Access
Derong Lin, Yinhe Liu, Yi Ma, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137616-137616
Closed Access
Preparation, Structural Characterization, and Hypoglycemic Activity of Dietary Fiber from Sea Buckthorn Pomace
Qi Xiao, Liting Yang, Jingjing Guo, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3665-3665
Open Access
Qi Xiao, Liting Yang, Jingjing Guo, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3665-3665
Open Access
