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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:

Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation
Mengyun Jia, Jiajun Chen, Xiaozhen Liu, et al.
Food Hydrocolloids (2019) Vol. 94, pp. 468-474
Closed Access | Times Cited: 188

Showing 1-25 of 188 citing articles:

Microwave assisted extraction with three modifications on structural and functional properties of soluble dietary fibers from grapefruit peel
Jiapan Gan, Ziyan Huang, Qiang Yu, et al.
Food Hydrocolloids (2019) Vol. 101, pp. 105549-105549
Closed Access | Times Cited: 180
Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa)
Kunli Wang, Mo Li, Yuxiao Wang, et al.
Food Hydrocolloids (2020) Vol. 110, pp. 106162-106162
Closed Access | Times Cited: 180
Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment
Yanlan Liu, Hongbang Zhang, Cuiping Yi, et al.
Food Chemistry (2020) Vol. 342, pp. 128352-128352
Closed Access | Times Cited: 162
Systematic review on modification methods of dietary fiber
Jiapan Gan, Liang Xie, Guanyi Peng, et al.
Food Hydrocolloids (2021) Vol. 119, pp. 106872-106872
Closed Access | Times Cited: 120
Effect of structural characteristics on the physicochemical properties and functional activities of dietary fiber: A review of structure-activity relationship
Xiaoning Li, Liping Wang, Bin Tan, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132214-132214
Closed Access | Times Cited: 19
Effects of high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley bran
Jiaxin Li, Huihan Xi, Aixia Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129743-129743
Closed Access | Times Cited: 18
Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber
Derong Lin, Xiaomei Long, Yichen Huang, et al.
LWT (2020) Vol. 123, pp. 109059-109059
Closed Access | Times Cited: 116
Physical quality and in vitro starch digestibility of biscuits as affected by addition of soluble dietary fiber from defatted rice bran
Mengyun Jia, Qiang Yu, Jiajun Chen, et al.
Food Hydrocolloids (2019) Vol. 99, pp. 105349-105349
Closed Access | Times Cited: 98
Characterization and inhibitory activities on α-amylase and α-glucosidase of the polysaccharide from blue honeysuckle berries
Xueting Fu, Haihong Yang, Conglei Ma, et al.
International Journal of Biological Macromolecules (2020) Vol. 163, pp. 414-422
Closed Access | Times Cited: 85
Effects of fermentation on the structural characteristics and in vitro binding capacity of soluble dietary fiber from tea residues
Jiajun Chen, Hairong Huang, Yi Chen, et al.
LWT (2020) Vol. 131, pp. 109818-109818
Closed Access | Times Cited: 81
Effects of different extraction methods on structure and properties of soluble dietary fiber from defatted coconut flour
Xiaojing Du, Li Wang, Xin Huang, et al.
LWT (2021) Vol. 143, pp. 111031-111031
Closed Access | Times Cited: 79
Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties
Hairong Huang, Jiajun Chen, Yi Chen, et al.
LWT (2021) Vol. 145, pp. 111314-111314
Closed Access | Times Cited: 73
Characterization of insoluble dietary fiber from three food sources and their potential hypoglycemic and hypolipidemic effects
Xiao Yang, Juan Dai, Yan Zhong, et al.
Food & Function (2021) Vol. 12, Iss. 14, pp. 6576-6587
Closed Access | Times Cited: 71
Functional, physicochemical and structural properties of soluble dietary fiber from rice bran with extrusion cooking treatment
Cong‐Cong Qiao, Fankun Zeng, Na‐Na Wu, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 107057-107057
Closed Access | Times Cited: 68
Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability
Ruihong Dong, Wang Liao, Jianhua Xie, et al.
Innovative Food Science & Emerging Technologies (2021) Vol. 75, pp. 102901-102901
Closed Access | Times Cited: 65
Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives
Marco Spaggiari, Chiara Dall’Asta, Gianni Galaverna, et al.
Foods (2021) Vol. 10, Iss. 1, pp. 85-85
Open Access | Times Cited: 64
Enzymatic and enzyme-physical modification of citrus fiber by xylanase and planetary ball milling treatment
Li-wen Song, Jun‐Ru Qi, Jin‐song Liao, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 107015-107015
Closed Access | Times Cited: 59
Chemical composition, structural and functional properties of insoluble dietary fiber obtained from the Shatian pomelo peel sponge layer using different modification methods
Jiaqi Sang, Lu Li, Jing Wen, et al.
LWT (2022) Vol. 165, pp. 113737-113737
Open Access | Times Cited: 56
The structural and functional properties of dietary fibre extracts obtained from highland barley bran through different steam explosion-assisted treatments
Huihan Xi, Aixia Wang, Wanyu Qin, et al.
Food Chemistry (2022) Vol. 406, pp. 135025-135025
Closed Access | Times Cited: 54
Physicochemical structure and functional properties of soluble dietary fibers obtained by different modification methods from Mesona chinensis Benth. residue
Chaoran Yang, Jingyu Si, Yi Chen, et al.
Food Research International (2022) Vol. 157, pp. 111489-111489
Closed Access | Times Cited: 50
Structural properties and adsorption capacities of Mesona chinensis Benth residues dietary fiber prepared by cellulase treatment assisted by Aspergillus niger or Trichoderma reesei
Jingyu Si, Chaoran Yang, Yi Chen, et al.
Food Chemistry (2022) Vol. 407, pp. 135149-135149
Closed Access | Times Cited: 45
Effects of High-Temperature, High-Pressure, and Ultrasonic Treatment on the Physicochemical Properties and Structure of Soluble Dietary Fibers of Millet Bran
Chunhong Wei, Yunfei Ge, Dezhi Liu, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 41
Fermentation of grapefruit peel by an efficient cellulose-degrading strain, (Penicillium YZ-1): Modification, structure and functional properties of soluble dietary fiber
Wenjie Ma, Yuting Liang, Huasi Lin, et al.
Food Chemistry (2023) Vol. 420, pp. 136123-136123
Closed Access | Times Cited: 33
Cross-linking, carboxymethylation and hydroxypropylation treatment to sorghum dietary fiber: Effect on physicochemical, micro structural and thermal properties
Punam Kanwar, Ritika B. Yadav, Baljeet S. Yadav
International Journal of Biological Macromolecules (2023) Vol. 233, pp. 123638-123638
Closed Access | Times Cited: 26
Structural, physicochemical and functional properties of dietary fiber from brown rice products treated by different processing techniques
Zhan‐qian Ma, Na Zhang, Xiaotong Zhai, et al.
LWT (2023) Vol. 182, pp. 114789-114789
Open Access | Times Cited: 25
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