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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:

Application of first-order kinetics modeling to reveal the nature of starch digestion characteristics
Wenwen Yu, Xianglong Zhou, Cheng Li
Food & Function (2021) Vol. 12, Iss. 15, pp. 6652-6663
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion
Juncai Tu, Benu Adhikari, Margaret A. Brennan, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108504-108504
Closed Access | Times Cited: 47
Amylopectin chain length distributions and amylose content are determinants of viscoelasticity and digestibility differences in mung bean starch and proso millet starch
Jiawei Qiao, Min Jia, Jiahui Niu, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131488-131488
Closed Access | Times Cited: 17
Mechanism of Cr(VI) removal by polyphenols-rich bacterial cellulose gel produced from fermented wine pomace
Zhi-yu Li, Jiajia Dong, Fidelis Azi, et al.
npj Clean Water (2024) Vol. 7, Iss. 1
Open Access | Times Cited: 10
Possible interaction between pectin and gluten alters the starch digestibility and texture of wheat bread
Kaixin Qi, Senbin Cao, Cheng Li
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 131907-131907
Closed Access | Times Cited: 9
Comparison of different models for analyzing starch dynamic hydrolysis
Yuzhi Han, Cunxu Wei
Food Hydrocolloids for Health (2025), pp. 100200-100200
Open Access | Times Cited: 1
Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods
Peter Butterworth, Balázs Bajka, Cathrina H. Edwards, et al.
Trends in Food Science & Technology (2021) Vol. 120, pp. 254-264
Open Access | Times Cited: 46
Variations in the effects of extrusion treatments and ferulic acid addition on starch digestibility with different botanical backgrounds
Xianglong Zhou, Tao Huang, Shulin Deng, et al.
Carbohydrate Polymers (2024) Vol. 329, pp. 121768-121768
Closed Access | Times Cited: 7
Combined effects of starch fine molecular structures and water content on starch digestibility of cooked white rice
Xueer Yi, Enpeng Li, Shiyao Yu, et al.
International Journal of Biological Macromolecules (2022) Vol. 215, pp. 192-202
Closed Access | Times Cited: 23
Effects of heat–moisture treatment on structural characteristics and in vitro digestibility of A- and B-type wheat starch
Jianhe Wang, Jihong Huang, Liang Qian, et al.
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 128012-128012
Closed Access | Times Cited: 16
Effect of manufacturing conditions on in vitro starch and protein digestibility of (cellular) lentil-based ingredients
Dorine Duijsens, Katharina Pälchen, Audrey De Coster, et al.
Food Research International (2022) Vol. 158, pp. 111546-111546
Open Access | Times Cited: 22
Addition of amino acids modulates the in vitro digestibility of corn starch
Shuke Yue, Huaibin Wang, Huixian Xu, et al.
Carbohydrate Polymers (2022) Vol. 293, pp. 119745-119745
Closed Access | Times Cited: 19
Carboxylated cellulose-based composite aerogel with double filling structure for sustained drug release
Lin Liu, Tianhao Wang, Mengling Li, et al.
Industrial Crops and Products (2024) Vol. 210, pp. 118126-118126
Closed Access | Times Cited: 4
Addition of rice protein inhibits rice starch digestibility by enlarging the hydrogel pore size and promoting the formation of resistant starch with a DP around 150
Jingru Zhuang, Cheng Li
Food Hydrocolloids (2025), pp. 111211-111211
Closed Access
Importance of starch chain-length distribution in determining starch digestibility through affecting short- and long-range intermolecular interactions during retrogradation
S.Y. Duan, Xiaowei Zhang, Cheng Li
International Journal of Biological Macromolecules (2025) Vol. 306, pp. 141728-141728
Closed Access
The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch
Cheng Li, Wenwen Yu, Robert G. Gilbert
Foods (2022) Vol. 11, Iss. 24, pp. 4012-4012
Open Access | Times Cited: 17
Predicting the Glycemic Index of Biscuits Using Static In Vitro Digestion Protocols
Xingguang Peng, Hongsheng Liu, Xuying Li, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 404-404
Open Access | Times Cited: 9
Short‐range molecular order is the driving factor for starch digestibility and texture of alginate‐encapsulated rice beads
Senbin Cao, Cheng Li
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 8059-8069
Closed Access | Times Cited: 3
Mutual interactions between α-amylase and amyloglucosidase in the digestion of starch with distinct chain-length distributions at a fully gelatinized state
Xianglong Zhou, Chenrui Wang, Shuke Yue, et al.
Food & Function (2022) Vol. 13, Iss. 6, pp. 3453-3464
Closed Access | Times Cited: 15
A more general approach for predicting the glycemic index (GI) values of commercial noodles
Huaibin Wang, Xingguang Peng, Kejia Zhang, et al.
Journal of Food Composition and Analysis (2023) Vol. 119, pp. 105226-105226
Closed Access | Times Cited: 8
Different influences of dietary fiber from various sources on the in vitro digestibility of casein as uncovered by the study of protein-dietary fiber interactions
Hanfei Ye, Wenwen Yu
Food Research International (2023) Vol. 176, pp. 113845-113845
Closed Access | Times Cited: 7
Definition of starch components in foods by first-order kinetics to better understand their physical basis
Cheng Li, Wenwen Yu, Xiaowei Zhang, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107953-107953
Closed Access | Times Cited: 10
Digestion kinetics and molecular structural evolution during in vitro digestion of green banana (cv. Giant Cavendish) starch nanoparticles
Hsin‐Hui Huang, Hung‐Ju Liao
Food Research International (2023) Vol. 170, pp. 113016-113016
Closed Access | Times Cited: 6
Effects of Debranching Conditions and Annealing Treatment on the Formation of Starch Nanoparticles and Their Physicochemical Characteristics
Yen‐Chun Koh, Hung‐Ju Liao
Foods (2023) Vol. 12, Iss. 15, pp. 2890-2890
Open Access | Times Cited: 5
Structural basis for rice starch multi‐digestible fractions revealed by consecutive reaction kinetics model
Cheng Li
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 8, pp. 4203-4210
Closed Access | Times Cited: 4
Starch molecular structures and their relations with enzymic digestion
Wenwen Yu, Sushil Dhital
Elsevier eBooks (2024), pp. 169-212
Closed Access | Times Cited: 1
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