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OpenAlex Citation Counts

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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:

The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems – A review
Qiwei Du, Linhui Zhou, Fei Lyu, et al.
Colloids and Surfaces B Biointerfaces (2021) Vol. 210, pp. 112253-112253
Closed Access | Times Cited: 69

Showing 26-50 of 69 citing articles:

Impact of heat treatment in whey proteins-soluble soybean polysaccharides electrostatic complexes in different pH and biopolymer mass ratio conditions
Daniela E. Igartúa, Fedra A. Platania, Agustina Balcone, et al.
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100184-100184
Open Access | Times Cited: 19
Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review
Jinpeng Li, Liang Li
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11454-11467
Closed Access | Times Cited: 12
Nano casein–pectin complex: exploring physicochemical, organoleptic properties, and LAB viability in skimmed milk and low-fat yoghurt
Mohamed Gomaa, Marwa G. Allam, Esraa Mokhtar, et al.
Frontiers in Nutrition (2024) Vol. 10
Open Access | Times Cited: 4
Effect of Callus Cell Immobilization on the Textural and Rheological Properties, Loading, and Releasing of Grape Seed Extract from Pectin Hydrogels
Elena A. Günter, Oxana V. Popeyko, Fedor Vityazev, et al.
Gels (2024) Vol. 10, Iss. 4, pp. 273-273
Open Access | Times Cited: 4
Development and characterization of soy protein-based custard-like soft foods for elderly individuals with swallowing difficulties
Yuxin Qin, Christopher J. Pillidge, Bernie Harrison, et al.
Food Research International (2025) Vol. 201, pp. 115608-115608
Open Access
Intelligent food packaging materials: Principles, types, applications, and hydrophobization
Yingying Wang, Yuan Wu, Zhi-xu Chen, et al.
Food Control (2025) Vol. 171, pp. 111138-111138
Closed Access
High efficiency methods for the determination of dinotefuran and imidacloprid by fluorescence spectrometry using whey protein as sensor
Shiyue Niu, Xin Liu, Jia Liu, et al.
Journal of Molecular Structure (2025), pp. 141437-141437
Closed Access
Structural changes of Complexes from Arthrospira platensis Protein and Pectin influenced by Degree of Esterification and pH
Stephan Buecker, Monika Gibis, Laura Bartmann, et al.
Food Hydrocolloids (2025), pp. 111122-111122
Open Access
Preparation, characterization, and stability of pectin-whey protein isolate-based nanoparticles with mitochondrial targeting ability
Chaoting Wen, Jialuo Tang, Maowei Wu, et al.
International Journal of Biological Macromolecules (2025), pp. 140383-140383
Closed Access
Formation Mechanism of Thermomechanically Stabilized Whey Protein-Pectin Complexes: Contribution of Pectin and Protein to Complex Structure
Jessica M. Filla, Shirin Heck, Jörg Hinrichs
Food Structure (2025), pp. 100412-100412
Closed Access
Valorization of Corn Bran-derived Carbohydrate Polymers for Developing Biodegradable Packaging Films
Syed Ammar Hussain, Phoebe X. Qi, Brajendra K. Sharma, et al.
Journal of Polymers and the Environment (2025)
Closed Access
Mechanism of high intensity ultrasonic treatment combined with β-glucan affecting the structure of highland barley protein to improve the stability of highland barley milk
Hongwei Cao, Xinshu Zhuang, Haojie Liu, et al.
Food Hydrocolloids (2025), pp. 111400-111400
Closed Access
The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems
Mst Nushrat Yiasmin, Salauddin Al Azad, Md. Easdani, et al.
Food Reviews International (2025), pp. 1-36
Closed Access
Revealing the entanglement between pectin and silver carp myofibrillar protein molecular chains: A new perspective on the effect of solubilization mode on gel properties
Yu Han, Xiyu Yu, Xin Guo, et al.
Food Research International (2025), pp. 116361-116361
Closed Access
The effect of degree of esterification of pectin on the grainy properties of post-heated fermented milk
Fei Gao, Xueying Mao, Pengjie Wang, et al.
Food Hydrocolloids (2025), pp. 111484-111484
Closed Access
Continuous and pulsed ultrasound-assisted extraction of pectin from pomelo fruit peel using citric acid
Khalid Mehmood Wani, Ramagopal V.S. Uppaluri
Biomass Conversion and Biorefinery (2022) Vol. 14, Iss. 22, pp. 28603-28618
Closed Access | Times Cited: 17
Effect of pectin concentration on emulsifying properties of black soldier fly (Hermetia illucens) larvae albumin modified by pH-shifting and ultrasonication
Jiayin Pan, Haining Xu, Mokhtar Dabbour, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128779-128779
Closed Access | Times Cited: 9
Green efficient preparation and on-line monitoring: Hybrid effect of okra pectin and controlled-temperature ultrasound on physicochemical properties of low-fat yogurt
Lei Zhang, Shanshan Zhou, Ao Zhang, et al.
Journal of Food Engineering (2024) Vol. 370, pp. 111963-111963
Closed Access | Times Cited: 3
Efficacy of almond gum for coacervation with whey protein isolate- optimization, functionality and characterization: A comparison with high-methoxyl pectin
Kshitij Ladda, Jagruti Navale, Seyed Mohammad Taghi Gharibzahedi, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133292-133292
Closed Access | Times Cited: 3
Pectin based gels and their advanced application in food: from hydrogel to emulsion gel
Shuixian Huang, Yanbing Zhang, Qin Chen, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110841-110841
Closed Access | Times Cited: 3
Development of iron-vitamin multilayer encapsulates using 3 fluid nozzle spray drying
Shubham Nimbkar, M. Maria Leena, J.A. Moses, et al.
Food Chemistry (2022) Vol. 406, pp. 135035-135035
Closed Access | Times Cited: 14
Antioxidant activity and interactions between whey protein and polysaccharides from different parts of Houttuynia cordata
Xiaocui Liu, Jin Tian, Zhiran Zhou, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 8
Black garlic particles as a natural pigment and emulsifier in a Pickering emulsion based low fat innovative mayonnaise: Improved rheology and bioactivity
V. Vathsala, Vivek Saurabh, Ganesh Kumar Choupdar, et al.
Food Research International (2023) Vol. 173, pp. 113484-113484
Closed Access | Times Cited: 7
The physicochemical properties of β-carotene emulsions stabilized by whey protein/octenyl succinic anhydride (OSA)-modified-starch complexes: Influence of OSA substitution degree of starch
Quanquan Lin, Xinyue Yang, Yefei Liu, et al.
LWT (2024) Vol. 197, pp. 115926-115926
Open Access | Times Cited: 2
Omega 3 Fatty Acid as a Health Supplement: An Overview of its Manufacture and Regulatory Aspects
Ramesa Shafi Bhat, Anwar Al Suhaibani, Faisal S. Albugami, et al.
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 1, pp. 70-90
Open Access | Times Cited: 2

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