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OpenAlex Citation Counts

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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:

Extensive inhibition of starch digestion by exogenous proteins and inhibition mechanisms: A comprehensive review
Shuhan Zhang, Song Zhu, Md Nazmus Saqib, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104303-104303
Closed Access | Times Cited: 20

Showing 20 citing articles:

New insights into starch, lipid, and protein interactions — Colon microbiota fermentation
Yan Wang, Tianyu Han, Tianjiao Liu, et al.
Carbohydrate Polymers (2024) Vol. 335, pp. 122113-122113
Closed Access | Times Cited: 8
Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor
Tingting Liu, Yao Gu, Waleed AL‐Ansi, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104397-104397
Closed Access | Times Cited: 7
The synergistic effect of lactic acid bacteria fermentation combined with gluten on the starch digestive properties of highland barley
Yue Wu, Meihui Yu, Yue Li, et al.
Food Bioscience (2024) Vol. 58, pp. 103822-103822
Closed Access | Times Cited: 7
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: 5
A review of endogenous non-starch components in cereal matrix: spatial distribution and mechanisms for inhibiting starch digestion
Xiaoyu Chen, Ling Zhu, Hui Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-16
Closed Access | Times Cited: 3
Selenium-enriched yeast, a selenium supplement, improves the rheological properties and processability of dough: From the view of yeast metabolism and gluten alteration
Chaodong Du, Song Zhu, Yue Li, et al.
Food Chemistry (2024) Vol. 458, pp. 140256-140256
Closed Access | Times Cited: 3
Whey protein isolate regulates the oral processing characteristics of lotus root starch
Linyan Yang, Song Zhu, Yue Li, et al.
Food Bioscience (2024) Vol. 58, pp. 103802-103802
Closed Access | Times Cited: 1
Resistant starch from yam: Preparation, nutrition, properties and applications in the food sector
Ziyan Zang, Xiaoxiao Gong, Linhai Cao, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133087-133087
Closed Access | Times Cited: 1
Multi-scale structure and digestible process of wheat starch as affected by distribution behavior of rice glutelin amyloid fibril aggregates during gelatinization and digestion
Peng Yuan, Dong Wang, Jian Yu, et al.
International Journal of Biological Macromolecules (2024) Vol. 284, pp. 138197-138197
Closed Access | Times Cited: 1
Comparison and inhibition mechanism study on the in vitro digestibility of rice starch complex with soy β-conglycinin and soy glycinin
X. Shi, Xuxu Li, Ruifeng Wang, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110071-110071
Closed Access
Study on the structure, physicochemical properties and in vitro digestibility of cage-like complexes formed by different proteins and starch under spray drying
Yueyue Yang, Yihui Wang, Qi Zhang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110500-110500
Closed Access
低GI食物研究进展及其潜在利用价值
RuiDi HE, LiGong ZHAI, MiaoMiao PAN, et al.
Scientia Sinica Vitae (2024)
Closed Access
Effect of ultrasound combined with exogenous protein treatment on the flushing characteristics of puffed corn flour
Ye Yang, Xiaoqin Liu, Guixiang Jia, et al.
Journal of Cereal Science (2024) Vol. 119, pp. 104008-104008
Closed Access
Multiscale structure barrier of whole grains and its transformation during heating as starch digestibility controllers in digestive tract: A review
Xiaoyu Chen, Ling Zhu, Hui Zhang, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110606-110606
Closed Access
Starch in Emulsion-Type Sausage Reduced the Gastric Digestibility of Meat Protein by Reducing the Stability and Increasing the Viscoelasticity of Gastric Digests
Qingqing Tang, Yushuo Sun, Ziqi Yao, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Exploring the impact of selenium-enriched peptides from yeast autolysate on dough properties: Insights into mechanisms from gluten perspectives
Chaodong Du, Song Zhu, Yue Li, et al.
Food Chemistry (2024) Vol. 464, pp. 141814-141814
Closed Access
Lactobacillus fermented chickpeas: Improving dough process quality and biscuit nutritional value
Yunfei Dai, Yitong Liu, Song Zhu, et al.
Food Bioscience (2024) Vol. 62, pp. 105404-105404
Closed Access
Insights into the regulation mechanisms of dual hydrothermal treatment on the structure and digestive characteristics of A- and B-type wheat starch granules
Sijie Zhang, Zhen Wang, Xinpeng Zhou, et al.
Food Research International (2024) Vol. 200, pp. 115448-115448
Closed Access
Structural, physicochemical and in vitro digestibility of white kidney bean protein-corn starch complexes under various heat treatments
Xiuli Wu, Xuexu Wu, Xiaojia Zhang, et al.
Food Research International (2024) Vol. 200, pp. 115479-115479
Closed Access
Extrusion-aided interaction of rice starch with whey protein isolate: Synergistic influence on physicochemical properties and in vitro starch digestibility characteristics
Samar Jan, Tawheed Amin, Syed Zameer Hussain, et al.
Food Chemistry (2024) Vol. 470, pp. 142712-142712
Closed Access
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