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:
Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths
Xuemin Kang, Jie Sui, Hongwei Qiu, et al.
LWT (2021) Vol. 144, pp. 111271-111271
Closed Access | Times Cited: 37
Xuemin Kang, Jie Sui, Hongwei Qiu, et al.
LWT (2021) Vol. 144, pp. 111271-111271
Closed Access | Times Cited: 37
Showing 26-50 of 37 citing articles:
Interactions between pectin, starch and linoleic acid and their effects on starch structure, digestion and release properties
Huirong Chen, Xiaoyan Wang, Danni Jin, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133255-133255
Closed Access | Times Cited: 1
Huirong Chen, Xiaoyan Wang, Danni Jin, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133255-133255
Closed Access | Times Cited: 1
Understanding regulating effects of protein–anionic octenyl succinic anhydride‐modified starch interactions on the structural, rheological, digestibility and release properties of starch
Yihui Li, Runya Li, Sitong Chen, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 14, pp. 8580-8592
Closed Access | Times Cited: 1
Yihui Li, Runya Li, Sitong Chen, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 14, pp. 8580-8592
Closed Access | Times Cited: 1
The application of monoglycerides to improve the quality of fresh noodles: Discerning the roles of acyl chain length and dispersity
Zehua Zhang, Yiyuan Zou, Zhiling Tang, et al.
Food Chemistry (2024) Vol. 465, pp. 142144-142144
Closed Access | Times Cited: 1
Zehua Zhang, Yiyuan Zou, Zhiling Tang, et al.
Food Chemistry (2024) Vol. 465, pp. 142144-142144
Closed Access | Times Cited: 1
The physicochemical properties of a starch–sodium stearoyl lactylate complex formed via annealing treatment in ethanol solutions
Xiaoyu Chen, Chaofan Wang, Xiaoyang He, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108181-108181
Closed Access | Times Cited: 6
Xiaoyu Chen, Chaofan Wang, Xiaoyang He, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108181-108181
Closed Access | Times Cited: 6
The role of lipids in determining the gas cell structure of gluten-free steamed oat cake
Xiaojie Qian, Binghua Sun, Sen Ma, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109460-109460
Closed Access | Times Cited: 3
Xiaojie Qian, Binghua Sun, Sen Ma, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109460-109460
Closed Access | Times Cited: 3
Effects of microwave and conventional heating on physicochemical, digestive, and structural properties of debranched quinoa starch‐oleic acid complexes with different water addition
Jing Li, Mengting Wang, Guangxin Liu, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 4, pp. 2146-2154
Closed Access | Times Cited: 5
Jing Li, Mengting Wang, Guangxin Liu, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 4, pp. 2146-2154
Closed Access | Times Cited: 5
Resistant Starch in Wheat‐, Barley‐, Rye‐, and Oat‐Based Foods: A Review
Si Nhat Nguyen, Pamela Drawbridge, Trust Beta
Starch - Stärke (2021) Vol. 75, Iss. 9-10
Closed Access | Times Cited: 7
Si Nhat Nguyen, Pamela Drawbridge, Trust Beta
Starch - Stärke (2021) Vol. 75, Iss. 9-10
Closed Access | Times Cited: 7
Effects of NaCl and sucrose on the structural and functional properties of debranched quinoa starch-oleic acid complexes under baking
Jing Li, Guangxin Liu, Zhu Xinyue, et al.
International Journal of Biological Macromolecules (2022) Vol. 226, pp. 1588-1596
Closed Access | Times Cited: 4
Jing Li, Guangxin Liu, Zhu Xinyue, et al.
International Journal of Biological Macromolecules (2022) Vol. 226, pp. 1588-1596
Closed Access | Times Cited: 4
Improving the quality and digestibility of wheat flour starch and protein for noodles through ultrasound, high hydrostatic pressure, and plasma technologies: A review
Zahoor Ahmed, Nisar Uddin, Anam Latif, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137383-137383
Closed Access
Zahoor Ahmed, Nisar Uddin, Anam Latif, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137383-137383
Closed Access
Changes and Formation of Residual Starch in Zaopei during the Fermentation Process of Strong‐Flavor Baijiu
Xuyan Zong, Lei Wen, Chong Diao, et al.
Starch - Stärke (2022) Vol. 74, Iss. 9-10
Closed Access | Times Cited: 1
Xuyan Zong, Lei Wen, Chong Diao, et al.
Starch - Stärke (2022) Vol. 74, Iss. 9-10
Closed Access | Times Cited: 1
Effect of Multiple Cycles of Gelatinization and Fermentation in Chinese Strong-Flavor Baijiu on Sorghum Starch
Xuyan Zong, Lei Wen, Tingting Mou, et al.
Research Square (Research Square) (2022)
Closed Access
Xuyan Zong, Lei Wen, Tingting Mou, et al.
Research Square (Research Square) (2022)
Closed Access
Effect and mechanism of glycerol monostearate dimer (GMS‐D) and baking‐treatment on the structure, in vitro digestion of gelatinized potato starch‐GMS‐D
Yuanchao Lu, Jia‐Ling Li, Jian Ji, et al.
Journal of Food Science (2022) Vol. 87, Iss. 8, pp. 3447-3458
Closed Access
Yuanchao Lu, Jia‐Ling Li, Jian Ji, et al.
Journal of Food Science (2022) Vol. 87, Iss. 8, pp. 3447-3458
Closed Access
