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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:

Hydrocolloid and water soluble polymers used in the food industry and their functional properties: a review
Mayushi Malshika Jayakody, K.G. Kaushani, Mihiri Priyanwadha Gunathilake Vanniarachchy, et al.
Polymer Bulletin (2022) Vol. 80, Iss. 4, pp. 3585-3610
Closed Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Unlocking the potential of future version 3D food products with next generation microalgae blue protein integration: A review
Bhawna Bisht, J. P. Shabaaz Begum, Alexey A. Dmitriev, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104471-104471
Closed Access | Times Cited: 15
Hydrophilic polymers: Current trends and visions for the future
Niamh Bayliss, Bernhard V. K. J. Schmidt
Progress in Polymer Science (2023) Vol. 147, pp. 101753-101753
Open Access | Times Cited: 30
Enhancing stability and performance of emulsion stabilized by soy protein isolate nanofiber - polysaccharide complexes
Yanan Shi, Cao Jin, Liang Li, et al.
LWT (2024) Vol. 205, pp. 116495-116495
Open Access | Times Cited: 6
Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry
Rizwan Arshad, Aroosha Saqib, Hafiz Rizwan Sharif, et al.
Food Research International (2025), pp. 115791-115791
Closed Access
Biopolymer-based solutions for enhanced safety and quality assurance: A review
Baishali Dey, Muhil Raj Prabhakar, J. Sivaraman, et al.
Food Research International (2024) Vol. 191, pp. 114723-114723
Closed Access | Times Cited: 4
Classification, gelation mechanism and applications of polysaccharide-based hydrocolloids in pasta products: A review
Jie Li, Mei Liu, Guolan Qin, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125956-125956
Open Access | Times Cited: 12
Chitosan membrane drafting silver-immobilized graphene oxide nanocomposite for banana preservation: Fabrication, physicochemical properties, bioactivities, and application
Nguyen Minh Dat, Nguyen Thanh Hoai Nam, Che Quang Cong, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124607-124607
Closed Access | Times Cited: 11
The impact of different concentrations of hyaluronic acid on the pasting and microstructural properties of corn starch
Xiuli Wu, Mingran Luan, Xiangxuan Yan, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 127555-127555
Closed Access | Times Cited: 11
Conversion of iota carrageenan hydrocolloids to hydrophobic hydrocolloids, by the replacement of potassium to barium ion, for the entrapment of water insoluble drugs
Aman Shukla, Sachin Kumar, Akanksha Bhatt, et al.
Deleted Journal (2024) Vol. 6, Iss. 5
Closed Access | Times Cited: 2
Critical Review of Food Colloidal Delivery System for Bioactive Compounds: Physical Characterization and Application
Bijie Wang, Jiayi LvYe, Shaoming Yang, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2596-2596
Open Access | Times Cited: 2
Cellulose - Fundamentals and Conversion Into Biofuel and Useful Chemicals

IntechOpen eBooks (2023)
Open Access | Times Cited: 5
Hydrocolloid‐based fruit fillings: A comprehensive review on formulation, techno‐functional properties, synergistic mechanisms, and applications
Masud Alam, B.N. Dar, Vikas Nanda
Journal of Texture Studies (2024) Vol. 55, Iss. 4
Closed Access | Times Cited: 1
Hybrid biodegradable materials from starch and hydrocolloid: fabrication, properties and applications of starch-hydrocolloid film, gel and bead
Chunyan Su, Tong Xia, Dong Li, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12841-12859
Closed Access | Times Cited: 4
Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears
Nasim Kian-Pour
Foods (2023) Vol. 12, Iss. 13, pp. 2466-2466
Open Access | Times Cited: 3
Recent advances in modifications of exudate gums: Functional properties and applications
Anchal Choudhary, Aarti Bains, Kandi Sridhar, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132688-132688
Closed Access
The Influence of the Concentration of Gelling Agents on the Structural-Mechanical Properties of Composite Fruit Jellies from Pears
Z. Manev, Nadezhda Petkova
Bulletin of the Transilvania University of Brasov Series II Forestry • Wood Industry • Agricultural Food Engineering (2024), pp. 163-176
Open Access
Change of bioactive properties, spectral reflectance, and color characteristics of European cranberry (Viburnum opulus L.) juice as affected by foam mat drying technique
Seda Günaydın, Necati Çetin, Cevdet Sağlam, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access
Review on psyllium husk: nutritional, functional, health benefits, food industry applications, waste treatment, and potential negative effects
Messenbet Geremew Kassa, Desye Alemu Teferi, Aynadis Molla Asemu, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access
Lentil protein and trehalose conjugates: Structural interactions and mechanisms for improving multi‐level structure and functional characteristics
Mohammad Alrosan, Sofyan Maghaydah, Ali Al‐Qaisi, et al.
Journal of Food Science (2024)
Open Access
Lactobacillus plantarum LP1 Fermentation Effects on Aegle marmelos Mucilage: Physicochemical, Structural, and Bioactive Properties
Madhu Sharma, Pardeep Kumar Sadh, Sanju Bala Dhull, et al.
Food and Bioproducts Processing (2024) Vol. 149, pp. 82-91
Closed Access
Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel
Ronald Marsiglia-Fuentes, J.M. Franco, Luis A. García‐Zapateiro
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100582-100582
Open Access
Transformation of Quality Attributes of Fruit Leathers Using Diverse Hydrocolloids: Recent Application and Future Perspective
Masud Alam, Mansi Rawat, Sawinder Kaur, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 11
Closed Access
Algae-based Hydrogel Beads: A Mini-review
Gizem Nazlı Ural, Osman Kadir Topuz, Adem Kaya, et al.
Food and Humanity (2024) Vol. 3, pp. 100453-100453
Closed Access
Gums from different botanical sources: Physicochemical characterization seldom found in literature
Luan Alberto Andrade, Cleiton Antônio Nunes, Joelma Pereira
Food Chemistry (2024) Vol. 465, pp. 142134-142134
Closed Access
Fermentation and Microencapsulation of Red Palm Oil as a Nutraceutical Source
Nuralang, Hertanti Dwi Ananda, Nelson, et al.
HAYATI Journal of Biosciences (2024) Vol. 32, Iss. 1, pp. 164-184
Open Access
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