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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:

Food hydrocolloids and health claims
Christer Viebke, Saphwan Al‐Assaf, Glyn O. Phillips
Bioactive Carbohydrates and Dietary Fibre (2014) Vol. 4, Iss. 2, pp. 101-114
Closed Access | Times Cited: 98

Showing 1-25 of 98 citing articles:

Development of edible films and coatings from alginates and carrageenans
Elham Tavassoli-Kafrani, Hajar Shekarchizadeh, Mahdieh Masoudpour-Behabadi
Carbohydrate Polymers (2015) Vol. 137, pp. 360-374
Closed Access | Times Cited: 564
The functional and nutritional aspects of hydrocolloids in foods
Juan-Mei Li, Shaoping Nie
Food Hydrocolloids (2015) Vol. 53, pp. 46-61
Closed Access | Times Cited: 411
Pectins functionalized biomaterials; a new viable approach for biomedical applications: A review
Aqdas Noreen, Zill-i-Huma Nazli, J. Waseem Akram, et al.
International Journal of Biological Macromolecules (2017) Vol. 101, pp. 254-272
Closed Access | Times Cited: 283
Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care
Sudhanshu S. Behera, Ramesh C. Ray
International Journal of Biological Macromolecules (2016) Vol. 92, pp. 942-956
Closed Access | Times Cited: 247
Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems
Cristian Dima, Elham Assadpour, Ştefan Dima, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 3, pp. 954-994
Open Access | Times Cited: 224
Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods
Cécile Rannou, Delphine Laroque, Emilie Renault, et al.
Food Research International (2016) Vol. 90, pp. 154-176
Closed Access | Times Cited: 184
A Comprehensive Review on Plant-Derived Mucilage: Characterization, Functional Properties, Applications, and Its Utilization for Nanocarrier Fabrication
Mansuri M. Tosif, Agnieszka Najda, Aarti Bains, et al.
Polymers (2021) Vol. 13, Iss. 7, pp. 1066-1066
Open Access | Times Cited: 178
A Review of Natural Polysaccharides: Sources, Characteristics, Properties, Food, and Pharmaceutical Applications
Ikbel Benalaya, Gilberto Alves, João A. Lopes, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 2, pp. 1322-1322
Open Access | Times Cited: 97
Functional properties and physicochemical characteristics of tamarind ( Tamarindus indica L.) seed mucilage powder as a novel hydrocolloid
Erik Alpizar-Reyes, H. Carrillo-Navas, Raquel Gallardo‐Rivera, et al.
Journal of Food Engineering (2017) Vol. 209, pp. 68-75
Closed Access | Times Cited: 148
Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides
Yue Wei, Zhixiang Cai, Min Wu, et al.
Food Hydrocolloids (2019) Vol. 98, pp. 105233-105233
Closed Access | Times Cited: 129
Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion
Sahar Tamnak, Hamed Mirhosseini, Chin Ping Tan, et al.
Food Hydrocolloids (2016) Vol. 56, pp. 405-416
Open Access | Times Cited: 128
Effects of extraction methods on molecular characteristics, antioxidant properties and immunomodulation of alginates from Sargassum angustifolium
Niloofar Jokar Borazjani, Mehdi Tabarsa, SangGuan You, et al.
International Journal of Biological Macromolecules (2017) Vol. 101, pp. 703-711
Open Access | Times Cited: 107
Fiber from fruit pomace: A review of applications in cereal-based products
Amparo Quiles, Grant M. Campbell, Susanne Struck, et al.
Food Reviews International (2016) Vol. 34, Iss. 2, pp. 162-181
Open Access | Times Cited: 106
A review of current and future food applications of natural hydrocolloids
Ahmet Yemenicioğlu, Stefano Farris, Meltem Türkyılmaz, et al.
International Journal of Food Science & Technology (2019) Vol. 55, Iss. 4, pp. 1389-1406
Open Access | Times Cited: 102
Effect of xanthan and guar gums on the formation and stability of soy soluble polysaccharide oil-in-water emulsions
Peter Chivero, Shoichi Gohtani, Hidefumi Yoshii, et al.
Food Research International (2015) Vol. 70, pp. 7-14
Closed Access | Times Cited: 100
Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry - A review
Hadi Eghbaljoo, Iraj Karimi Sani, Mahmood Alizadeh Sani, et al.
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 2327-2340
Closed Access | Times Cited: 64
A comprehensive review on food hydrocolloids as gut modulators in the food matrix and nutrition: The hydrocolloid-gut-health axis
Duygu Ağagündüz, Gizem Özata Uyar, Betül Kocaadam‐Bozkurt, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109068-109068
Closed Access | Times Cited: 23
Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles
Thiécla Katiane Osvaldt Rosales, João Paulo Fabi
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 22
Effect of food processing on the physicochemical properties of dietary fibre.
Vasfiye Hazal Özyurt, Semih Ötleş
Acta Scientiarum Polonorum Technologia Alimentaria (2016) Vol. 15, Iss. 3, pp. 233-245
Open Access | Times Cited: 76
Basic and Applied Concepts of Edible Packaging for Foods
Jorge A. Aguirre-Joya, Miguel Ángel De León-Zapata, Olga B. Álvarez-Pérez, et al.
Elsevier eBooks (2018), pp. 1-61
Closed Access | Times Cited: 71
Valorization of Opuntia monacantha (Willd.) Haw. cladodes to obtain a mucilage with hydrocolloid features: Physicochemical and functional performance
Melina Dick, Lucas Dal Magro, Rafael C. Rodrigues, et al.
International Journal of Biological Macromolecules (2018) Vol. 123, pp. 900-909
Closed Access | Times Cited: 70
In vitro gastric emptying characteristics of konjac glucomannan with different viscosity and its effects on appetite regulation
Longchen Shang, Yi Wang, Yanyan Ren, et al.
Food & Function (2020) Vol. 11, Iss. 9, pp. 7596-7610
Closed Access | Times Cited: 52
Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit (Solanum betaceum)
Geórgia Erdmann do Nascimento, Fernanda Fogagnoli Simas, Marcello Iacomini, et al.
Carbohydrate Polymers (2015) Vol. 139, pp. 125-130
Closed Access | Times Cited: 53
Structural role of fibre addition to increase knowledge of non-gluten bread
Κleopatra Tsatsaragkou, Styliani Protonotariou, Ioanna Mandala
Journal of Cereal Science (2015) Vol. 67, pp. 58-67
Closed Access | Times Cited: 50
Fabrication, structural characterization and functional attributes of polysaccharide-surfactant-protein ternary complexes for delivery of curcumin
Qing Guo, Jiaqi Su, Xin Shu, et al.
Food Chemistry (2020) Vol. 337, pp. 128019-128019
Closed Access | Times Cited: 48
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