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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.

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Showing 1-25 of 37 citing articles:

The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage
Jing Chen, Haoliang Cai, Sha Yang, et al.
Food Research International (2022) Vol. 162, pp. 111933-111933
Closed Access | Times Cited: 68
Different nitrogen fertilizer application in the field affects the morphology and structure of protein and starch in rice during cooking
Shijie Shi, Gaoyu Zhang, Linlin Chen, et al.
Food Research International (2022) Vol. 163, pp. 112193-112193
Closed Access | Times Cited: 45
Interaction of starch with some food macromolecules during the extrusion process and its effect on modulating physicochemical and digestible properties. A review
Ibrahim O. Mohamed
Carbohydrate Polymer Technologies and Applications (2023) Vol. 5, pp. 100294-100294
Open Access | Times Cited: 25
Soybean protein isolate affects in vitro digestion properties of fermented indica rice starch by regulating its gel characteristics
Li Xu, Hong Zhu, Cuiping Yi
Food Hydrocolloids (2023) Vol. 145, pp. 109165-109165
Closed Access | Times Cited: 23
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
The effect of hydroxypropyl starch on the improvement of mechanical and cooking properties of rice noodles
Yunzhu Jia, Zhao Zhang, Man Li, et al.
Food Research International (2022) Vol. 162, pp. 111922-111922
Closed Access | Times Cited: 36
Effects of rice protein on the formation and structural properties of starch-lipid complexes in instant rice noodles incorporated with different fatty acids
Jing Chen, Haoliang Cai, Mengna Zhang, et al.
Food Bioscience (2023) Vol. 54, pp. 102851-102851
Closed Access | Times Cited: 20
Effects of OSA-starch-fatty acid interactions on the structural, digestibility and release characteristics of high amylose corn starch
Mingyue Liu, Xiaoyan Wang, Yihui Li, et al.
Food Chemistry (2024) Vol. 454, pp. 139742-139742
Closed Access | Times Cited: 6
Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation
Xueying Hu, Zhaoyang Li, Fengyan Wang, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3083-3083
Open Access | Times Cited: 23
Effects of fatty acids and glycerides on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles
Menglan Yu, Shuyi Zhang, Peiqi Tang, et al.
Food Research International (2024) Vol. 191, pp. 114713-114713
Closed Access | Times Cited: 5
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
Chain Length and Degree of Saturation of Cooking Fats Influence the Inherent Glycemic Potential of Dietary Starches
Debarati Mondal, Swapnil S. Thakare, Haritha Bollinedi, et al.
Starch - Stärke (2025)
Closed Access
Starch-lipid complexes and their application: A review
Binran Zhou, Ning Chen, Yuewei Wu, et al.
International Journal of Biological Macromolecules (2025), pp. 142928-142928
Closed Access
Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status
Shuyun Liu, Hanju Sun, Merga Nagassa, et al.
Food Chemistry (2024) Vol. 455, pp. 139760-139760
Closed Access | Times Cited: 3
Effect of enzymatically interesterified rapeseed oil-based plastic fats on the dough properties and corresponding steamed bread
Beibei Zhao, Liuyu Hou, Xinru Liu, et al.
Food Bioscience (2024), pp. 105295-105295
Closed Access | Times Cited: 3
Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles
Jin Chen, Sha Yang, Mengna Zhang, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 4, pp. 2285-2297
Closed Access | Times Cited: 12
Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids
Tingjing Zhang, Erqi Guan, Yuling Yang, et al.
Food Chemistry (2022) Vol. 397, pp. 133567-133567
Closed Access | Times Cited: 11
Oleic acid and whey protein reduced the digestion of oxidized and/or hydroxypropyl starches by changing their properties and microstructure
Jing Sun, Shuang‐yi Zheng, Hailong Zhang, et al.
LWT (2024) Vol. 204, pp. 116424-116424
Open Access | Times Cited: 2
Effects of debranched starch on physicochemical properties and in vitro digestibility of flat rice noodles
Daiyong Sun, Yunzhu Jia, Xiaoyang He, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133913-133913
Closed Access | Times Cited: 2
Highly cost-effective wheat starch-stearic acid complexes enabled by microwave processing: Structural properties, anti-digestion, and molecular dynamics simulation
Tingting Gao, Da‐Wen Sun, You Tian, et al.
Food Chemistry (2024) Vol. 464, pp. 141568-141568
Closed Access | Times Cited: 2
The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes
Xuemin Kang, Jie Sui, Xiaolei Zhang, et al.
Food Chemistry (2021) Vol. 371, pp. 131095-131095
Closed Access | Times Cited: 15
Starch Modifications via Physical Treatments and the Potential in Improving Resistant Starch Content
Mohd Alhafiizh Zailani, Hanisah Kamilah, Ahmad Husaini, et al.
Starch - Stärke (2022) Vol. 75, Iss. 1-2
Closed Access | Times Cited: 10
Characterization, in vitro digestibility and release properties of starch-linoleic acid-sodium alginate composite film
Huirong Chen, Xiaoyan Wang, Danni Jin, et al.
Food Research International (2023) Vol. 174, pp. 113647-113647
Closed Access | Times Cited: 6
Effects of multiple cycles of sorghum starch gelatinization and fermentation on production of Chinese strong flavor Baijiu
Xuyan Zong, Lei Wen, Tingting Mou, et al.
Journal of Cereal Science (2022) Vol. 108, pp. 103561-103561
Closed Access | Times Cited: 9
Gluten fractions unevenly altered the digestion and physical properties of wheat starch‐lauric acid system under non‐alkaline/alkaline conditions
Jing Sun, Meng‐yao Lv, Shuang‐yi Zheng, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4583-4592
Closed Access | Times Cited: 1
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