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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.

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Showing 1-25 of 68 citing articles:

The formation, structure, and physicochemical characteristics of starch-lipid complexes and the impact of ultrasound on their properties: A review
Zhaoshi Chen, Aijun Hu, Aaysha Ihsan, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104515-104515
Closed Access | Times Cited: 19
Effect of soybean polysaccharide and soybean oil on gelatinization and retrogradation properties of corn starch
Guowei Lan, Shumin Xie, Qingfei Duan, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130772-130772
Closed Access | Times Cited: 18
Effect of chemically modified starch on retrogradation and quality characteristics of semi-dry rice noodles
Xudong Yan, Wanqing Wen, Meng Li, et al.
Grain & Oil Science and Technology (2025)
Open Access | Times Cited: 2
Multi-scale structural changes and mechanistic analysis of wheat starch gels with common proteins in short-term retrogradation at low temperature
Jie Bai, Leshan Zhang, Xin Jia, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109160-109160
Closed Access | Times Cited: 28
Effects of moisture content and retrogradation on structure and properties of indica rice flour and starch gels
Han Jiang, David Julian McClements, Lei Dai, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109657-109657
Closed Access | Times Cited: 28
Interaction of starch with some food macromolecules during the extrusion process and its effect on modulating physicochemical and digestible properties. A review
Ibrahim O. Mohamed
Carbohydrate Polymer Technologies and Applications (2023) Vol. 5, pp. 100294-100294
Open Access | Times Cited: 25
Effects of starch–fatty acid complexes with different fatty acid chain lengths and degrees of saturation on the rheological and 3D printing properties of corn starch
Yue Cheng, Wei Gao, Xuemin Kang, et al.
Food Chemistry (2023) Vol. 436, pp. 137718-137718
Closed Access | Times Cited: 24
Soybean protein isolate affects in vitro digestion properties of fermented indica rice starch by regulating its gel characteristics
Li Xu, Hong Zhu, Cuiping Yi
Food Hydrocolloids (2023) Vol. 145, pp. 109165-109165
Closed Access | Times Cited: 23
Effects of oat β-glucan on the retrogradation behavior of rice starch and its potential mechanism
Sixuan Li, Min Zhang, Xin Ren, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129509-129509
Closed Access | Times Cited: 15
Rheological, thermal, and in vitro starch digestibility properties of oat starch-lipid complexes
Meng Shen, Kai Huang, Hongwei Cao, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131550-131550
Closed Access | Times Cited: 13
Effect of different chain-length fatty acids on the retrogradation properties of rice starch
Bing Wang, Huixin Zheng, Yang Yang, et al.
Food Chemistry (2024) Vol. 461, pp. 140796-140796
Closed Access | Times Cited: 12
The role of C18 fatty acids in improving the digestion and retrogradation properties of highland barley starch
Mengzi Nie, Jiaxin Li, Ran Lin, et al.
Food Research International (2024) Vol. 186, pp. 114355-114355
Closed Access | Times Cited: 11
Microstructure and emulsifying properties of rice starch-fatty acid complexes prepared by ultra-high pressure treatment
Yue Wang, Qing Yan, Zhi Li, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110486-110486
Closed Access | Times Cited: 10
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index
Enes Mustafa Ucar, Mevlüde Kızıl
Food Reviews International (2025), pp. 1-40
Closed Access | Times Cited: 1
Effects of rice protein on the formation and structural properties of starch-lipid complexes in instant rice noodles incorporated with different fatty acids
Jing Chen, Haoliang Cai, Mengna Zhang, et al.
Food Bioscience (2023) Vol. 54, pp. 102851-102851
Closed Access | Times Cited: 20
Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products
Ngô Văn Tài, Kannika Kunyanee, Naphatrapi Luangsakul
Foods (2023) Vol. 12, Iss. 19, pp. 3659-3659
Open Access | Times Cited: 20
Effect of starch retrogradation on molecular dynamics of cooked rice by quasi-elastic neutron scattering
Yoshinobu Hirata, Hiroshi Nakagawa, Hiroki Yamauchi, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108728-108728
Open Access | Times Cited: 13
Enhancement of resistant starch content in ethyl cellulose-based oleogels cakes with the incorporation of glycerol monostearate
Xiaohan Chen, Dongming Lan, Daoming Li, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100770-100770
Open Access | Times Cited: 5
Unraveling the mechanisms of pea protein isolate in modulating retrogradation behavior of pea starch
Ke Xu, Jiwei Kuang
Food Hydrocolloids (2024) Vol. 156, pp. 110354-110354
Closed Access | Times Cited: 5
Effects of fatty acids and glycerides on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles
Menglan Yu, Shuyi Zhang, Peiqi Tang, et al.
Food Research International (2024) Vol. 191, pp. 114713-114713
Closed Access | Times Cited: 5
The structural properties and resistant digestibility of maize starch-glyceride monostearate complexes
Caihong Wang, Zhijie Zhu, Liping Mei, et al.
International Journal of Biological Macromolecules (2023) Vol. 249, pp. 126141-126141
Closed Access | Times Cited: 11
Ordered structural changes of retrograded instant rice noodles during the long-term storage
Jin Chen, Xiaoli Zhao, Shiqi Li, et al.
Food Research International (2023) Vol. 175, pp. 113727-113727
Closed Access | Times Cited: 11
Study on multiscale structures and digestibility of cassava starch and medium-chain fatty acids complexes using molecular simulation techniques
Wenting Shang, Xin Li, Jinyu Du, et al.
Food Research International (2024) Vol. 187, pp. 114373-114373
Closed Access | Times Cited: 4
Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles
Xueran Luo, Xianhui Chang, Kun Zhuang, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104536-104536
Closed Access | Times Cited: 4
Effect of lipase addition on inhibition of starch retrogradation in rice
Kotaro Takahashi, Tomoya Hirano, M. Kunieda, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110216-110216
Open Access | Times Cited: 4
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