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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:

Optimization of resistant starch formation from high amylose corn starch by microwave irradiation treatments and characterization of starch preparations
Selime Mutlu, Kevser Kahraman, Serpil Öztürk
International Journal of Biological Macromolecules (2016) Vol. 95, pp. 635-642
Closed Access | Times Cited: 50

Showing 1-25 of 50 citing articles:

Health benefits of resistant starch: A review of the literature
Adrianna Bojarczuk, Sylwia Skąpska, Amin Mousavi Khaneghah, et al.
Journal of Functional Foods (2022) Vol. 93, pp. 105094-105094
Open Access | Times Cited: 195
High-amylose maize starch: Structure, properties, modifications and industrial applications
Mohammed Obadi, Yajing Qi, Bin Xu
Carbohydrate Polymers (2022) Vol. 299, pp. 120185-120185
Closed Access | Times Cited: 109
Synthesis and Functions of Resistant Starch
Zhanggui Wang, Shu‐Li Wang, Qinhong Xu, et al.
Advances in Nutrition (2023) Vol. 14, Iss. 5, pp. 1131-1144
Open Access | Times Cited: 44
Research advances on the formation mechanism of resistant starch type III: A review
Zhen Ma, Xinzhong Hu, Joyce I. Boye
Critical Reviews in Food Science and Nutrition (2018) Vol. 60, Iss. 2, pp. 276-297
Closed Access | Times Cited: 128
The preparation, formation, fermentability, and applications of resistant starch
Fan Jiang, Chunwei Du, Wenqian Jiang, et al.
International Journal of Biological Macromolecules (2019) Vol. 150, pp. 1155-1161
Closed Access | Times Cited: 125
Microwave technology: a novel approach to the transformation of natural metabolites
Qi Hu, Yanan He, Fang Wang, et al.
Chinese Medicine (2021) Vol. 16, Iss. 1
Open Access | Times Cited: 71
Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment
Mohd Alhafiizh Zailani, Hanisah Kamilah, Ahmad Husaini, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107042-107042
Open Access | Times Cited: 64
Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review
Muhammad Adil Farooq, Jianmei Yu
Foods (2024) Vol. 13, Iss. 17, pp. 2770-2770
Open Access | Times Cited: 8
Nutrition and Gut Health: Preparation and Efficacy of Resistant Starch
Yulong Niu, Li Wang, Huiyi Gong, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 471-471
Open Access | Times Cited: 1
Influence of microwave treatment on the structure and functionality of pure amylose and amylopectin systems
Yuyue Zhong, Yu Tian, Xingxun Liu, et al.
Food Hydrocolloids (2021) Vol. 119, pp. 106856-106856
Open Access | Times Cited: 43
Influence of corn resistant starches type III on the rheology, structure, and viable counts of set yogurt
Shuyu Jia, Haibo Zhao, Haiteng Tao, et al.
International Journal of Biological Macromolecules (2022) Vol. 203, pp. 10-18
Closed Access | Times Cited: 33
Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch
Hadis Rostamabadi, İlkem Demirkesen, Bengi Hakgüder Taze, et al.
Food Chemistry X (2023) Vol. 19, pp. 100771-100771
Open Access | Times Cited: 19
High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch
Yu Tian, Ying Wang, Klaus Herbuger, et al.
Carbohydrate Polymers (2023) Vol. 322, pp. 121366-121366
Closed Access | Times Cited: 17
High-amylose starch as a new ingredient to balance nutrition and texture of food
Yuyue Zhong, Heyuan Zhu, Wenxin Liang, et al.
Journal of Cereal Science (2018) Vol. 81, pp. 8-14
Closed Access | Times Cited: 42
Resistant starch: Insights into better health and metabolism
Mohan Das, Sayantan Santra, Moumita Chakraborty, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 59, pp. 103275-103275
Closed Access | Times Cited: 4
Potential of Process-Induced Modification of Potato Starch to Modulate Starch Digestibility and Levels of Resistant Starch Type III
Moshit Yaskin Harush, Carmit Shani Levi, Uri Lesmes
Foods (2025) Vol. 14, Iss. 5, pp. 880-880
Open Access
Physically Modified Starch
Palak Mahajan, Kalyani Sharma
Methods and protocols in food science (2024), pp. 255-280
Closed Access | Times Cited: 3
Optimization of the autoclave preparation process for improving resistant starch content in rice grains
Yunzhan Zheng, Zhencheng Wei, Ruifen Zhang, et al.
Food Science & Nutrition (2020) Vol. 8, Iss. 5, pp. 2383-2394
Open Access | Times Cited: 26
Fate of aflatoxins in cornmeal during single-screw extrusion: A bioaccessibility approach
Kelly Cristina Massarolo, José Rodrigo Mendoza, Tushar Verma, et al.
LWT (2020) Vol. 138, pp. 110734-110734
Closed Access | Times Cited: 24
Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives
Raquel Pischke Garske, Giovana Domeneghini Mercali, Roberta Cruz Silveira Thys, et al.
Journal of Food Science and Technology (2022) Vol. 60, Iss. 1, pp. 53-63
Closed Access | Times Cited: 14
Formation of type 3 resistant starch from mechanical activation-damaged high-amylose maize starch by a high-solid method
Wanhe Li, Zan Zhou, Songlin Fan, et al.
Food Chemistry (2021) Vol. 363, pp. 130344-130344
Closed Access | Times Cited: 20
Effect of adding high concentrations of retrograded starch with different amylose content on the physicochemical properties and sensory attributes of Greek-style yogurt
Rubén Cota-López, Gonzalo Velázquez, Guadalupe Méndez‐Montealvo, et al.
International Journal of Biological Macromolecules (2023) Vol. 241, pp. 124501-124501
Closed Access | Times Cited: 7
The Multiscale Structural Properties and In‐Vitro Digestibility of High Amylose Corn Starch During Autoclaving‐Cooling Treatment
Qiushuang Li, Lei Ma, Jun Liu, et al.
Starch - Stärke (2024)
Closed Access | Times Cited: 2
Physicochemical Properties, Modifications, and Applications of Resistant Starches
Serpil Öztürk, Selime Mutlu
Elsevier eBooks (2018), pp. 297-332
Closed Access | Times Cited: 19
Particle size and physical-chemical characteristics of hydrothermally treated cornmeal on resistant starch content
Kelly Cristina Massarolo, Cláudia Fetter Jorge Ferreira, Verônica Simões de Borba, et al.
Food Chemistry (2019) Vol. 283, pp. 39-45
Closed Access | Times Cited: 19
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