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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: 28

Showing 1-25 of 28 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: 10
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: 8
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: 8
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
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: 5
Low digestibility characteristics of white kidney bean protein hydrolysate-corn starch complex: Structural and functional transformations induced by heat-moisture treatment
Xiuli Wu, Xuexu Wu, Xiaojia Zhang, et al.
International Journal of Biological Macromolecules (2025) Vol. 304, pp. 141051-141051
Closed Access
Revealing the influence of oat β-glucan on the structural properties and digestive characteristics of rice starch: A perspective on different molecular weights
D. L. Guo, Minming Xu, Di Long, et al.
International Journal of Biological Macromolecules (2025) Vol. 306, pp. 141792-141792
Closed Access
Application of fat replacers in low-fat starch-based foods: Type, formulation and action mechanism on food quality
Yao Feng, Yu Zhang, Kai Huang, et al.
International Journal of Biological Macromolecules (2025), pp. 142855-142855
Closed Access
Unveiling the relationship between heat-resistant structure characteristics and inhibitory activity in colored highland barley proteinaceous α-amylase inhibitors
Tingting Liu, Yao Gu, Waleed AL‐Ansi, et al.
Food Chemistry (2025) Vol. 476, pp. 143401-143401
Closed Access
Mechanism of the effect of mixing guar gum and fish collagen peptide with rice on in vitro digestibility, gastric emptying and postprandial response
Liu Dong, Song Zhu, Dejian Huang, et al.
International Journal of Biological Macromolecules (2025) Vol. 306, pp. 141632-141632
Closed Access
Structural characteristics of Saccharomyces cerevisiae mannoprotein and its immunomodulatory activities on RAW264.7 cells
Haibo Zhang, Xuan Ma, Zhixian Chen, et al.
International Journal of Biological Macromolecules (2025), pp. 142135-142135
Closed Access
Thermal Tolerance of Crassostrea (Magallana) ariakensis to Nuclear Plant Warm Water Discharges
Lei Li, Longyu Liu, Yan Cong, et al.
Biology (2025) Vol. 14, Iss. 3, pp. 311-311
Open Access
Nutritional Enhancement of Rice Noodles with Watermeal (Wolffia globosa)
Nidthaya Seephua, Yü Liu, Hua Li, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1096-1096
Open Access
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
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 | Times Cited: 2
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
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 | Times Cited: 1
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 | Times Cited: 1
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 | Times Cited: 1
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 | Times Cited: 1
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 | 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
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
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