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:
Changing the ionic strength can regulate the resistant starch content of binary complex including starch and protein or its hydrolysates
Zexue Lin, Yanyu Chen, Gaolei Xi, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129992-129992
Closed Access | Times Cited: 3
Zexue Lin, Yanyu Chen, Gaolei Xi, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129992-129992
Closed Access | Times Cited: 3
Showing 3 citing articles:
Toward Diverse Plant Proteins for Food Innovation
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 5
Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, et al.
Advanced Science (2024) Vol. 11, Iss. 38
Open Access | Times Cited: 5
Insight into the role of linear chains with and without branches in the structure and digestibility of rice starch gel during short-term and long-term retrogradation
Dong‐Hui Geng, Ning Tang, Yuwei Li, et al.
Food Hydrocolloids (2025), pp. 111282-111282
Closed Access
Dong‐Hui Geng, Ning Tang, Yuwei Li, et al.
Food Hydrocolloids (2025), pp. 111282-111282
Closed Access
Effect of calcium/sodium addition on rice starch-chickpea protein hydrolysate complexes: Microstructure, rheological properties and digestibility
Cuiping Han, Zhuojia Lv, Yujie Duan, et al.
Food Chemistry X (2025), pp. 102536-102536
Open Access
Cuiping Han, Zhuojia Lv, Yujie Duan, et al.
Food Chemistry X (2025), pp. 102536-102536
Open Access
Resolving differences in digestion features of cooked rice and wheat noodles: A view from starch multiscale structure
Zihang Cheng, Siming Zhao, Dongling Qiao, et al.
Food Chemistry (2024) Vol. 465, pp. 141979-141979
Closed Access
Zihang Cheng, Siming Zhao, Dongling Qiao, et al.
Food Chemistry (2024) Vol. 465, pp. 141979-141979
Closed Access
