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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:

The role of drying methods in determining the in vitro digestibility of starch in whole chestnut flour
Zhenglei Yang, Yuyang Zhang, Yanwen Wu, et al.
LWT (2021) Vol. 153, pp. 112583-112583
Open Access | Times Cited: 25

Showing 25 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: 80
Effect of dry heat and its combination with vacuum heat on physicochemical, rheological and release characteristics of Alocasia macrorrhizos retrograded starches
Rohit Kumar, Dipan Roy, Damodharan Narayanasamy, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130733-130733
Closed Access | Times Cited: 4
Phenolics from sea buckthorn (Hippophae rhamnoides L.) modulate starch digestibility through physicochemical modifications brought about by starch – Phenolic molecular interactions
Jianlou Mu, Liwen Wang, Jiawei Lv, et al.
LWT (2022) Vol. 165, pp. 113682-113682
Open Access | Times Cited: 21
Effects of color protection and enzymatic hydrolysis on the microstructure, digestibility, solubility and swelling degree of chestnut flour
Wenxin Guo, Liyang Yang, Xinyu Shi, et al.
Food Chemistry X (2024) Vol. 23, pp. 101770-101770
Open Access | Times Cited: 3
Sensory and chemical characterization of chestnuts processed in different methods using instrumental analyses and the Check-all-that-apply method
Kunli Xu, Kexin Jiang, Aolin Yang, et al.
Arabian Journal of Chemistry (2024) Vol. 17, Iss. 9, pp. 105876-105876
Open Access | Times Cited: 3
Removal of starch granule associated proteins affects annealing of normal and waxy maize starches
Zekun Xu, Lulu Song, Shuangxi Ming, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107695-107695
Closed Access | Times Cited: 14
Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying
Linlin Li, Junliang Chen, Danqi Bai, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2324-2324
Open Access | Times Cited: 14
Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods
Carolina Losoya‐Sifuentes, Karen Pinto-Jimenez, Mario Cruz, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1398-1398
Open Access | Times Cited: 8
Physicochemical, Nutritional, and Antioxidant Properties in Seven Sweet Potato Flours
Lin Zhang, Yan Gao, Bowen Deng, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 12
Elucidating the effect of different processing methods on the sensory quality of chestnuts based on multi-scale molecular sensory science
Kunli Xu, Zheting Zhang, Kexin Jiang, et al.
Food Chemistry (2023) Vol. 431, pp. 136989-136989
Closed Access | Times Cited: 7
Supramolecular structure and physiochemical properties of annealed maize starches: Effect of starch granule-associated surface and channel proteins
Ri Chen, Jiayi Fang, Mengting Ma, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110389-110389
Closed Access | Times Cited: 2
New insights into how freeze-drying and cryo-milling affects the fine structure and digestibility of gelatinized starch
Ruhui Xia, Tong‐Tong Xu, Fei Ge, et al.
Food Chemistry (2024) Vol. 457, pp. 140061-140061
Closed Access | Times Cited: 1
A Review of the Stress Resistance, Molecular Breeding, Health Benefits, Potential Food Products, and Ecological Value of Castanea mollissima
Yanpeng Wang, Cuiyu Liu, Zhou Fang, et al.
Plants (2022) Vol. 11, Iss. 16, pp. 2111-2111
Open Access | Times Cited: 4
Browning inhibition and shelf life of packaged air‐dried chestnut kernels
Wenjie Yu, Yi Wang, Yongguo Liu, et al.
Journal of Food Process Engineering (2023) Vol. 46, Iss. 4
Closed Access | Times Cited: 2
Effect of Cooking Method and Enzymatic Treatment on the in vitro Digestibility of Cooked and Instant Chestnut Flour
Zhenglei Yang, Yanwen Wu, Jie Ouyang
Plant Foods for Human Nutrition (2022) Vol. 78, Iss. 1, pp. 166-172
Closed Access | Times Cited: 3
Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours
Qingyu Wang, Jie Ouyang, Luyu Wang, et al.
Plant Foods for Human Nutrition (2024) Vol. 79, Iss. 1, pp. 189-193
Closed Access
Preparation of low estimated glycemic index (eGI) chestnut flours using enzymatic debranching and heat moisture treatment
Hui Huang, Mingxia Wu, Yanwen Wu, et al.
Journal of Food Composition and Analysis (2024) Vol. 131, pp. 106260-106260
Closed Access
Physicochemical properties, the digestible and resistant starch content of chestnut flour with different particle sizes
Fundagül Erem
International Journal of Food Engineering (2024) Vol. 20, Iss. 5, pp. 377-388
Closed Access
Transcriptome Analysis Reveals the Mechanism of Cold-Induced Sweetening in Chestnut during Cold Storage
Chun Zhan, Ruqi Jia, Shuzhen Yang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2822-2822
Open Access
Hydrothermal and biocatalytic processes on native cassava flours: behavior of the physicochemical, morphological and pasting properties
Tiana Yasith Serna Fadul, Jorge Antonio Figueroa-Flórez, Héctor José Ciro Velásquez, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2024) Vol. 27
Open Access
Effect of mechanical properties on in vitro dynamic digestion of starch contained in hydrogels
Zaitian Wang, Hiroyuki Kozu, Kunihiko Uemura, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 6, pp. 3498-3506
Closed Access | Times Cited: 1
Effect of Frozen Treatment on the Sensory and Functional Quality of Extruded Fresh Noodles Made from Whole Tartary Buckwheat
Zicong Guo, Lijuan Wang, Ruge Cao, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 3989-3989
Open Access | Times Cited: 2
Characteristics of wheat flour blends with water chestnut flour and effects of different temperature on frozen fermented dough
Keke Zhang, Jie Zeng, Haiyan Gao, et al.
Cereal Chemistry (2022) Vol. 99, Iss. 6, pp. 1349-1361
Closed Access | Times Cited: 1
Optimization of Porous Phosphorylated Chestnut Starch Synthesis by Response Surface Methodology and Characterization of its Properties
Shuo Wang, Na Hu, Erjun Tang, et al.
Starch - Stärke (2023) Vol. 75, Iss. 7-8
Closed Access
The impact of ascorbic acid (E 300) on digestion of different nutrients using In Vitro digestion model
M. Yasser Alsedfy, Alaa Hassan Said, khaled abd alfattah, et al.
Research Square (Research Square) (2023)
Open Access
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