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:
Lipids-modified starch: Advances in structural characteristic, physicochemical property, and application
Xiaoyun Zhao, Ting Mei, Bing Cui
Food Research International (2024) Vol. 197, pp. 115146-115146
Closed Access | Times Cited: 6
Xiaoyun Zhao, Ting Mei, Bing Cui
Food Research International (2024) Vol. 197, pp. 115146-115146
Closed Access | Times Cited: 6
Showing 6 citing articles:
Application of fat replacers in low-fat starch-based foods: Type, formulation and action mechanism on food quality
Yao Feng, Yu Zhang, Kai Huang, et al.
International Journal of Biological Macromolecules (2025), pp. 142855-142855
Closed Access
Yao Feng, Yu Zhang, Kai Huang, et al.
International Journal of Biological Macromolecules (2025), pp. 142855-142855
Closed Access
Effects of chain lengths and unsaturation degrees of fatty acids on microwave-processed wheat starch-fatty acid complexes: Structure, digestion, and storage stability
Tingting Gao, You Tian, Ji Ma, et al.
Food Chemistry (2025), pp. 144309-144309
Open Access
Tingting Gao, You Tian, Ji Ma, et al.
Food Chemistry (2025), pp. 144309-144309
Open Access
Formation and structural dynamics of Lotus seed starch-linolenic acid complexes under high pressure microfluidization and their evolution during simulated gastrointestinal digestion
Lu Liu, Qi Lin, Yixiang Zhang, et al.
Food Chemistry (2025) Vol. 484, pp. 144400-144400
Closed Access
Lu Liu, Qi Lin, Yixiang Zhang, et al.
Food Chemistry (2025) Vol. 484, pp. 144400-144400
Closed Access
Structure and properties of esterified high-amylose corn starch combined with fatty acid prepared by enzymolysis and esterification reaction
Yali Ping, Hua Li, F. Y. Zhai, et al.
Food Chemistry (2025) Vol. 485, pp. 144579-144579
Closed Access
Yali Ping, Hua Li, F. Y. Zhai, et al.
Food Chemistry (2025) Vol. 485, pp. 144579-144579
Closed Access
Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction
Fernanda G. Castro-Campos, Edgar A. Esquivel-Fajardo, Eduardo Morales‐Sánchez, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3888-3888
Open Access | Times Cited: 1
Fernanda G. Castro-Campos, Edgar A. Esquivel-Fajardo, Eduardo Morales‐Sánchez, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3888-3888
Open Access | Times Cited: 1
Mesona chinensis polysaccharide regulates the gelatinization behavior of rice starch
Jia Kong, Mingyue Shen, Weidong Zhang, et al.
Food Hydrocolloids (2024), pp. 110905-110905
Closed Access
Jia Kong, Mingyue Shen, Weidong Zhang, et al.
Food Hydrocolloids (2024), pp. 110905-110905
Closed Access
The physicochemical properties of oat starch-fatty acid complexes and application in Lactiplantibacillus plantarum microencapsulation
Jiaqi Wu, Yang Yi, Lianger Dong, et al.
Food Bioscience (2024), pp. 105589-105589
Closed Access
Jiaqi Wu, Yang Yi, Lianger Dong, et al.
Food Bioscience (2024), pp. 105589-105589
Closed Access
