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:
Improved Hydrolysis of Granular Starches by a Psychrophilic α-Amylase Starch Binding Domain-Fusion
Yu Wang, Yu Tian, Yuyue Zhong, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 23, pp. 9040-9050
Open Access | Times Cited: 9
Yu Wang, Yu Tian, Yuyue Zhong, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 23, pp. 9040-9050
Open Access | Times Cited: 9
Showing 9 citing articles:
Targeted Adherence and Enhanced Degradation of Feather Keratins by a Novel Prepeptidase C-Terminal Domain-Fused Keratinase
Xiao‐Dong Pei, Dao-Quan Jiao, Fan Li, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Xiao‐Dong Pei, Dao-Quan Jiao, Fan Li, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Applying the Sabatier Principle to Decipher the Surface-Structure-Dependent Catalysis of Different Starch Granules by Pullulanase
Yu Wang, Yu Tian, Andrew Philip Rennison, et al.
JACS Au (2025)
Open Access
Yu Wang, Yu Tian, Andrew Philip Rennison, et al.
JACS Au (2025)
Open Access
An enzymatic approach to quantify branching on the surface of starch granules by interfacial catalysis
Yu Wang, Yu Tian, Stefan Jarl Christensen, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109162-109162
Open Access | Times Cited: 9
Yu Wang, Yu Tian, Stefan Jarl Christensen, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109162-109162
Open Access | Times Cited: 9
Characterization of different high amylose starch granules. Part Ⅱ: Structure evolution during digestion and distinct digestion mechanisms
Yu Tian, Bent Larsen Petersen, Xingxun Liu, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109593-109593
Open Access | Times Cited: 7
Yu Tian, Bent Larsen Petersen, Xingxun Liu, et al.
Food Hydrocolloids (2023) Vol. 149, pp. 109593-109593
Open Access | Times Cited: 7
Microbial production of α-amylase from agro-waste: An approach towards biorefinery and bio-economy
Pramod Kumar Sahu, Renu Singh, Manoj Shrivastava, et al.
Energy Nexus (2024) Vol. 14, pp. 100293-100293
Open Access | Times Cited: 1
Pramod Kumar Sahu, Renu Singh, Manoj Shrivastava, et al.
Energy Nexus (2024) Vol. 14, pp. 100293-100293
Open Access | Times Cited: 1
Interfacial kinetics reveal enzymatic resistance mechanisms behind granular starch with smooth surfaces
Yu Wang, Yu Tian, Zhihang Li, et al.
Food Bioscience (2024) Vol. 60, pp. 104448-104448
Closed Access | Times Cited: 1
Yu Wang, Yu Tian, Zhihang Li, et al.
Food Bioscience (2024) Vol. 60, pp. 104448-104448
Closed Access | Times Cited: 1
Functional Roles of N-Terminal Domains in Pullulanase from Human Gut Lactobacillus acidophilus
Yu Wang, Birte Svensson, Bernard Henrissat, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 18898-18908
Closed Access | Times Cited: 2
Yu Wang, Birte Svensson, Bernard Henrissat, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 18898-18908
Closed Access | Times Cited: 2
Are cellulases slow? Kinetic and thermodynamic limitations for enzymatic breakdown of cellulose.
Peter Westh, Jeppe Kari, Silke Flindt Badino, et al.
BBA Advances (2024) Vol. 7, pp. 100128-100128
Open Access
Peter Westh, Jeppe Kari, Silke Flindt Badino, et al.
BBA Advances (2024) Vol. 7, pp. 100128-100128
Open Access
Optimization of Enzymatic Hydrolysis and Fermentation Processing for Set-Type Oat Yogurt with Favorable Acidity and Coagulated Texture
Wenjie Xu, Xinzhu Wu, Xia Chen, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4180-4180
Open Access
Wenjie Xu, Xinzhu Wu, Xia Chen, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4180-4180
Open Access
