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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:

Biophysical features of cereal endosperm that decrease starch digestibility
Laura Román, Manuel Gómez, Cheng Li, et al.
Carbohydrate Polymers (2017) Vol. 165, pp. 180-188
Closed Access | Times Cited: 69

Showing 1-25 of 69 citing articles:

Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths
Mario M. Martínez, Cheng Li, Monika Okoniewska, et al.
Carbohydrate Polymers (2018) Vol. 197, pp. 531-539
Closed Access | Times Cited: 181
Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia
May Sui Mei Wee, Christiani Jeyakumar Henry
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 2, pp. 670-702
Open Access | Times Cited: 103
Intact cellular structure in cereal endosperm limits starch digestion in vitro
Rewati Raman Bhattarai, Sushil Dhital, Andrew L. Mense, et al.
Food Hydrocolloids (2018) Vol. 81, pp. 139-148
Open Access | Times Cited: 99
The physical and chemical interactions between starch and dietary fiber: Their impact on the physicochemical and nutritional properties of starch
Jingru Zhuang, Jian Zhu, Peter C.K. Cheung, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104566-104566
Closed Access | Times Cited: 15
Understanding the influence of the arabinoxylan-rich psyllium (Plantago ovata) husk on dough elasticity and bread staling: Interplay between biopolymer and water dynamics
Maria Franco, María Julia Spotti, Manuel Gómez, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110099-110099
Open Access | Times Cited: 8
Moderating carbohydrate digestion rate in mice promotes fat oxidation and metabolic flexibility revealed through a new approach to assess metabolic substrate utilization
Anna Hayes, Clay Swackhamer, Roberto Quezada‐Calvillo, et al.
European Journal of Nutrition (2025) Vol. 64, Iss. 2
Closed Access | Times Cited: 1
Particle size affects structural and in vitro digestion properties of cooked rice flours
Adil Muhammad Farooq, Chao Li, Siqian Chen, et al.
International Journal of Biological Macromolecules (2018) Vol. 118, pp. 160-167
Closed Access | Times Cited: 68
Variation in the rate and extent of starch digestion is not determined by the starch structural features of cooked whole pulses
Weiyan Xiong, Bin Zhang, Qiang Huang, et al.
Food Hydrocolloids (2018) Vol. 83, pp. 340-347
Closed Access | Times Cited: 63
Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb
Laura Román, Manuel Gómez, Bruce R. Hamaker, et al.
Food Chemistry (2018) Vol. 274, pp. 664-671
Open Access | Times Cited: 62
Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives
Laura Román, Mario M. Martínez
Foods (2019) Vol. 8, Iss. 7, pp. 267-267
Open Access | Times Cited: 60
Intact cells: “Nutritional capsules” in plant foods
Weiyan Xiong, Lavaraj Devkota, Bin Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1198-1217
Closed Access | Times Cited: 37
Specific ratio of A-to B-type wheat starch granules improves the quality of gluten-free breads: Optimizing dough viscosity and pickering stabilization
Laura Román, Eva de la Cal, Manuel Gómez, et al.
Food Hydrocolloids (2018) Vol. 82, pp. 510-518
Closed Access | Times Cited: 59
Biomimetic plant foods: Structural design and functionality
Duc Toan, Jaspreet Singh, Indrawati Oey, et al.
Trends in Food Science & Technology (2018) Vol. 82, pp. 46-59
Closed Access | Times Cited: 47
Controlled gelatinization of potato parenchyma cells under excess water condition: structural and in vitro digestion properties of starch
Li Ding, Qiang Huang, Haiteng Li, et al.
Food & Function (2019) Vol. 10, Iss. 9, pp. 5312-5322
Closed Access | Times Cited: 46
Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads
Laura Román, Montserrat P. Reguilón, Manuel Gómez, et al.
Food Hydrocolloids (2019) Vol. 100, pp. 105451-105451
Closed Access | Times Cited: 45
Plant cellular architecture and chemical composition as important regulator of starch functionality in whole foods
Cheng Li, Yiming Hu, Bin Zhang
Food Hydrocolloids (2021) Vol. 117, pp. 106744-106744
Closed Access | Times Cited: 39
Effects of different storage temperatures on the intra- and intermolecular retrogradation and digestibility of sago starch
Cheng Li, Bruce R. Hamaker
International Journal of Biological Macromolecules (2021) Vol. 182, pp. 65-71
Closed Access | Times Cited: 35
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread?
Fatma Boukid, Elena Vittadini, Federica Lusuardi, et al.
Journal of Functional Foods (2019) Vol. 59, pp. 110-118
Closed Access | Times Cited: 39
Differences in endosperm cell wall integrity in wheat (Triticum aestivum L.) milling fractions impact on the way starch responds to gelatinization and pasting treatments and its subsequent enzymatic in vitro digestibility
Konstantinos Korompokis, Niels De Brier, Jan A. Delcour
Food & Function (2019) Vol. 10, Iss. 8, pp. 4674-4684
Open Access | Times Cited: 39
Pea cell wall integrity controls the starch and protein digestion properties in the INFOGEST in vitro simulation
Shahid Ahmed Junejo, Li Ding, Xiong Fu, et al.
International Journal of Biological Macromolecules (2021) Vol. 182, pp. 1200-1207
Closed Access | Times Cited: 32
Enrichment of Cakes and Cookies with Pulse Flours. A Review
Ángela Bravo‐Núñez, Manuel Gómez
Food Reviews International (2021) Vol. 39, Iss. 5, pp. 2895-2913
Open Access | Times Cited: 30
The structural integrity of endosperm/cotyledon cells and cell modification affect starch digestion properties
Jia-Sheng Wang, Chong Liu, Xueling Zheng, et al.
Food & Function (2023) Vol. 14, Iss. 15, pp. 6784-6801
Closed Access | Times Cited: 11
Impact of kernel hardness, protein and total starch content on wheat starch digestibility
Mei Du, Guiming Deng, Rong Liu, et al.
International Journal of Food Science & Technology (2025)
Closed Access
Starch digestion: a comprehensive update on the underlying modulation mechanisms and its in vitro assessment methodologies
Daniela Freitas, Athina Lazaridou, Dorine Duijsens, et al.
Trends in Food Science & Technology (2025), pp. 104969-104969
Closed Access
Starch nutritional quality: beyond intraluminal digestion in response to current trends
Mario M. Martínez
Current Opinion in Food Science (2020) Vol. 38, pp. 112-121
Closed Access | Times Cited: 32
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