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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:

Control of starch–lipid interactions on starch digestibility during hot-extrusion 3D printing for starchy foods
Zipeng Liu, Ling Chen, Bo Zheng
Food & Function (2022) Vol. 13, Iss. 9, pp. 5317-5326
Closed Access | Times Cited: 35

Showing 1-25 of 35 citing articles:

Plant starch extraction, modification, and green applications: a review
Ahmed K. Rashwan, Hala A. Younis, Asem Mahmoud Abdelshafy, et al.
Environmental Chemistry Letters (2024) Vol. 22, Iss. 5, pp. 2483-2530
Open Access | Times Cited: 24
Influence of components interaction in recombined food gels on 3D printing: A comprehensive review
Min Feng, Min Zhang, Arun S. Mujumdar, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109782-109782
Closed Access | Times Cited: 19
Effect of starch-catechin interaction on regulation of starch digestibility during hot-extrusion 3D printing: Structural analysis and simulation study
Bo Zheng, Zipeng Liu, Ling Chen, et al.
Food Chemistry (2022) Vol. 393, pp. 133394-133394
Closed Access | Times Cited: 58
Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake
Yisha Xie, Qingqing Liu, Wenwen Zhang, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1842-1842
Open Access | Times Cited: 37
Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition
Huanqi Wu, Shangyuan Sang, Peifang Weng, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4217-4241
Closed Access | Times Cited: 33
3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects
Hao Shi, Min Zhang, Arun S. Mujumdar
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 13
Modulation of starch structure, swallowability and digestibility of 3D-printed diabetic-friendly food for the elderly by dry heating
Jinjin Huang, Min Zhang, Arun S. Mujumdar, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130629-130629
Closed Access | Times Cited: 12
Effects of heat treatment at different moisture of mung bean flour on the structural, gelation and in vitro digestive properties of starch
Yue Gu, Bifen Chen, Rong Xu, et al.
Food Chemistry (2024) Vol. 443, pp. 138518-138518
Closed Access | Times Cited: 10
Potentials of 3D printing in nutritional and textural customization of personalized food for elderly with dysphagia
Chhychhy Chao, Hyong Kyong Nam, Hyun Jin Park, et al.
Applied Biological Chemistry (2024) Vol. 67, Iss. 1
Open Access | Times Cited: 8
Pre-dry heat treatment alters the structure and ultimate in vitro digestibility of wheat starch-lipids complex in hot-extrusion 3D printing
Bo Zheng, Zhipeng Qiu, Zipeng Liu, et al.
Carbohydrate Polymers (2024) Vol. 334, pp. 122026-122026
Closed Access | Times Cited: 8
Favored CH-π interaction between enzymatically modified high amylose starch and resveratrol improves digestion resistance
Zhipeng Qiu, Rui Li, Jin Chen, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110137-110137
Closed Access | Times Cited: 8
Understanding the digestibility of wheat starch- caffeic acid complexes prepared by hot-extrusion 3D printing technology
Xin-Ru Cui, Yu‐Sheng Wang, Yan Chen, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108692-108692
Closed Access | Times Cited: 21
A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects
Husnain Raza, Hui Xu, Qian Zhou, et al.
Food & Function (2023) Vol. 14, Iss. 18, pp. 8071-8100
Closed Access | Times Cited: 16
Extrusion and chlorogenic acid treatment increase the ordered structure and resistant starch levels in rice starch with amelioration of gut lipid metabolism in obese rats
Xixi Zeng, Ling Chen, Bo Zheng
Food & Function (2024) Vol. 15, Iss. 10, pp. 5224-5237
Closed Access | Times Cited: 5
Chlorogenic Acid/Linoleic Acid-Fortified Wheat-Resistant Starch Ameliorates High-Fat Diet-Induced Gut Barrier Damage by Modulating Gut Metabolism
Qiyong Guo, Ling Chen, Zipeng Liu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 20, pp. 11759-11772
Closed Access | Times Cited: 5
Improving resistant starch content of cassava starch by pulsed electric field-assisted esterification
Bo-Ru Chen, Yun Xiao, Murtaza Ali, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133272-133272
Closed Access | Times Cited: 5
Molecular motion behaviors of starch affect starch-polyphenol inclusion complex and digestibility among different stilbenes polyphenol structures
Zengjiang Zhang, Zhipeng Qiu, Ling Chen
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135020-135020
Closed Access | Times Cited: 5
Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota
Yi Shen, Zengxu An, Zongyao Huyan, et al.
npj Science of Food (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 11
Personalized transformation of 3D printing for traditional multi-material food with stuffing：A review
Tiantian Tang, Min Zhang, Bhesh Bhandari, et al.
Food Bioscience (2024) Vol. 59, pp. 104112-104112
Closed Access | Times Cited: 4
Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends
Yonggan Zhao, Min Zhang, Bhesh Bhandari, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-25
Closed Access
Novel technologies to produce nutritious texture-modified foods for elderly: Advances, challenges and applications
Jia Guo, Min Zhang, Tiantian Tang, et al.
Food Bioscience (2025), pp. 106362-106362
Closed Access
Unraveling the role of starch- oleic acid - chlorogenic/caffeic acid interactions in improving 3D printing properties of rice flour: A structural correlation study
Xiankang Xu, Bo Zheng, Qiyong Guo, et al.
Food Chemistry (2025), pp. 144170-144170
Closed Access
Development of low glycemic index food products with wheat resistant starch: a review
Hanbing Jia, Feiyue Ren, Hongzhi Liu
Carbohydrate Polymers (2025) Vol. 361, pp. 123637-123637
Closed Access
New insights into the effects of starch-oleic acid-chlorogenic acid interactions on structural formation by hot-extrusion 3D printing: From perspective of nonlinear rheology
Zipeng Liu, Ling Chen, Bo Zheng
Food Hydrocolloids (2023) Vol. 144, pp. 109024-109024
Closed Access | Times Cited: 10
Rational mutual interactions in starch-lipid-chlorogenic acid ternary systems enable formation of ordered starch structure for anti-digestibility during hot-extrusion 3D printing: Based on the nonlinear rheology and molecular simulation
Zhipeng Qiu, Ling Chen, Zipeng Liu, et al.
Food Chemistry (2024) Vol. 465, pp. 141997-141997
Closed Access | Times Cited: 3
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