Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins
Zirui Zhang, Jinhu Tian, Haitian Fang, et al.
Molecules (2020) Vol. 25, Iss. 5, pp. 1123-1123
Open Access | Times Cited: 59

Showing 1-25 of 59 citing articles:

Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes
Tomy J. Gutiérrez, Juscelino Tovar
Trends in Food Science & Technology (2021) Vol. 109, pp. 711-724
Closed Access | Times Cited: 205
Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts
Hadis Rostamabadi, Dagmara Bajer, İlkem Demirkesen, et al.
Carbohydrate Polymers (2023) Vol. 314, pp. 120905-120905
Closed Access | Times Cited: 46
Synthesis and Functions of Resistant Starch
Zhanggui Wang, Shu‐Li Wang, Qinhong Xu, et al.
Advances in Nutrition (2023) Vol. 14, Iss. 5, pp. 1131-1144
Open Access | Times Cited: 44
Effect of ferulic acid incorporation on structural, rheological, and digestive properties of hot-extrusion 3D-printed rice starch
Zhenjiang Li, Jiaxin Liang, Lele Lu, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131279-131279
Closed Access | Times Cited: 30
Starch-anthocyanins complex: Characterization, digestibility, and mechanism
Weidong Zhang, Jia Kong, Mingyi Zhang, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109797-109797
Closed Access | Times Cited: 20
Persimmon leaf polyphenols as potential ingredients for modulating starch digestibility: Effect of starch-polyphenol interaction
Jiao Wang, Huidi Yang, Luo Lin, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132524-132524
Closed Access | Times Cited: 17
Proanthocyanidins from Chinese berry leaves modified the physicochemical properties and digestive characteristic of rice starch
Yuxue Zheng, Jinhu Tian, Xiangli Kong, et al.
Food Chemistry (2020) Vol. 335, pp. 127666-127666
Open Access | Times Cited: 73
RG- І pectin affects the physicochemical properties and digestibility of potato starch
Xiuxiu Yin, Yuxue Zheng, Xiangli Kong, et al.
Food Hydrocolloids (2021) Vol. 117, pp. 106687-106687
Closed Access | Times Cited: 67
Starch modification with phenolics: methods, physicochemical property alteration, and mechanisms of glycaemic control
Tao Xu, Xiaoxi Li, Shengyang Ji, et al.
Trends in Food Science & Technology (2021) Vol. 111, pp. 12-26
Closed Access | Times Cited: 65
Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions
Ngô Văn Tài, Sandra Kusumawardani, Kannika Kunyanee, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3384-3384
Open Access | Times Cited: 64
Oligomeric Proanthocyanidins: An Updated Review of Their Natural Sources, Synthesis, and Potentials
Fanxuan Nie, Lili Liu, Jiamin Cui, et al.
Antioxidants (2023) Vol. 12, Iss. 5, pp. 1004-1004
Open Access | Times Cited: 40
Interactions between tea polyphenols and nutrients in food
Yangxin Dai, Jia‐Ru Wei, Xiaoqiang Chen
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3130-3150
Closed Access | Times Cited: 34
Effect of purple red rice bran anthocyanins on pasting, rheological and gelling properties of rice starch
Weidong Zhang, Gang Wang, Pingwei Wen, et al.
International Journal of Biological Macromolecules (2023) Vol. 247, pp. 125689-125689
Closed Access | Times Cited: 27
Preparation, physicochemical characterization, and in vitro starch digestibility on complex of Euryale ferox kernel starch with ferulic acid and quercetin
Baby Devi Maibam, C. Nickhil, Sankar Chandra Deka
International Journal of Biological Macromolecules (2023) Vol. 250, pp. 126178-126178
Closed Access | Times Cited: 27
Effects of zucchini polysaccharide on pasting, rheology, structural properties and in vitro digestibility of potato starch
Yu Zhang, Yiming Wang, Bingjie Yang, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127077-127077
Closed Access | Times Cited: 27
Structural, physicochemical, and digestive properties of starch-tannic acid complexes modulated by co-heating temperatures
Youming Zuo, Fan Zhu, Shuo Jiang, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109822-109822
Closed Access | Times Cited: 11
Formation and Application of Starch–Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics
Yingying Wu, Yanan Liu, Yuanqiang Jia, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1557-1557
Open Access | Times Cited: 11
Effects of anthocyanins on bread microstructure, and their combined impact on starch digestibility
Sean Jun Leong Ou, Jingying Yu, Weibiao Zhou, et al.
Food Chemistry (2021) Vol. 374, pp. 131744-131744
Closed Access | Times Cited: 50
Anti-obesity natural products and gut microbiota
Shang‐Zhen Li, Su-Ling Zeng, E‐Hu Liu
Food Research International (2021) Vol. 151, pp. 110819-110819
Closed Access | Times Cited: 42
How to synchronously slow down starch digestion and retrogradation: A structural analysis study
Xixi Zeng, Bo Zheng, Tianjie Li, et al.
International Journal of Biological Macromolecules (2022) Vol. 212, pp. 43-53
Closed Access | Times Cited: 36
Effect of annealing treatment on the physicochemical properties and enzymatic hydrolysis of different types of starch
Yuxue Zheng, Ziqi Chai, Xiangli Kong, et al.
Food Chemistry (2022) Vol. 403, pp. 134153-134153
Closed Access | Times Cited: 33
Role of phenolic acids with different functional groups in the regulation of starch digestion in simulated dietary intake patterns
Meihui Yu, Song Zhu, Yue Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 235, pp. 123815-123815
Closed Access | Times Cited: 21
A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects
Husnain Raza, Hui Xu, Qian Zhou, et al.
Food & Function (2023) Vol. 14, Iss. 18, pp. 8071-8100
Closed Access | Times Cited: 16
Modulation of starch digestibility using non-thermal processing techniques: A review
Liyuan Rong, Weiqi Fei, Zhijun Wang, et al.
Grain & Oil Science and Technology (2024) Vol. 7, Iss. 3, pp. 209-218
Open Access | Times Cited: 7
Embracing nutritional, physical, pasting, textural, sensory and phenolic profile of functional muffins prepared by partial incorporation of lyophilized wheatgrass, fenugreek and basil microgreens juice powder
Arun Kumar, Narpinder Singh
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 7, pp. 4286-4295
Closed Access | Times Cited: 6
Page 1 - Next Page

Scroll to top