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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:

Effect of Ca2+, Fe2+ and Mg2+ on rheological properties of new food matrix made of modified cell wall polysaccharides from apple
Joanna Mierczyńska, Justyna Cybulska, Bartosz Sołowiej, et al.
Carbohydrate Polymers (2015) Vol. 133, pp. 547-555
Closed Access | Times Cited: 58

Showing 1-25 of 58 citing articles:

Pectin as a rheology modifier: Origin, structure, commercial production and rheology
Siew Yin Chan, Wee Sim Choo, David James Young, et al.
Carbohydrate Polymers (2016) Vol. 161, pp. 118-139
Closed Access | Times Cited: 450
Structure-Related Gelling of Pectins and Linking with Other Natural Compounds: A Review
Diana Gawkowska, Justyna Cybulska, Artur Zdunek
Polymers (2018) Vol. 10, Iss. 7, pp. 762-762
Open Access | Times Cited: 354
The primary, secondary, and structures of higher levels of pectin polysaccharides
Artur Zdunek, Piotr M. Pieczywek, Justyna Cybulska
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 1, pp. 1101-1117
Open Access | Times Cited: 242
Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels
Wenjie Wang, Mingyue Shen, Lian Jiang, et al.
Food Chemistry (2019) Vol. 313, pp. 126125-126125
Closed Access | Times Cited: 106
Modified soluble dietary fiber from black bean coats with its rheological and bile acid binding properties
Ziqian Feng, Wei Dou, Sierkemideke Alaxi, et al.
Food Hydrocolloids (2016) Vol. 62, pp. 94-101
Open Access | Times Cited: 102
Comparisons of three modifications on structural, rheological and functional properties of soluble dietary fibers from tomato peels
Yuge Niu, Na Li, Qi Xia, et al.
LWT (2017) Vol. 88, pp. 56-63
Open Access | Times Cited: 101
Rheological properties of polysaccharides from Dioscorea opposita Thunb.
Fanyi Ma, Yun Zhang, Nanhua Liu, et al.
Food Chemistry (2017) Vol. 227, pp. 64-72
Closed Access | Times Cited: 92
Rheological Considerations of Pharmaceutical Formulations: Focus on Viscoelasticity
Lívia Budai, Marianna Budai, Zsófia Edit Pápay, et al.
Gels (2023) Vol. 9, Iss. 6, pp. 469-469
Open Access | Times Cited: 39
Effect of sesbania gum on the rheological, textural, and microstructural characteristics of CaSO4-induced soy protein isolate gels
Yang Ran, Bin Yu, Laixue Ni, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109242-109242
Open Access | Times Cited: 23
Structural, rheological and functional properties of modified soluble dietary fiber from tomato peels
Na Li, Ziqian Feng, Yuge Niu, et al.
Food Hydrocolloids (2017) Vol. 77, pp. 557-565
Open Access | Times Cited: 72
Chemical and rheological properties of polysaccharides from litchi pulp
Fei Huang, Yang Liu, Ruifen Zhang, et al.
International Journal of Biological Macromolecules (2018) Vol. 112, pp. 968-975
Closed Access | Times Cited: 61
Physicochemical and functional properties of soluble dietary fiber from different colored quinoa varieties (Chenopodium quinoa Willd)
Jie Liu, Zongwei Wang, Ziyuan Wang, et al.
Journal of Cereal Science (2020) Vol. 95, pp. 103045-103045
Closed Access | Times Cited: 53
Effect of calcium ions on rheological properties and structure of Lycium barbarum L. polysaccharide and its gelation mechanism
Hailin Wang, Lijing Ke, Yanan Ding, et al.
Food Hydrocolloids (2021) Vol. 122, pp. 107079-107079
Closed Access | Times Cited: 48
Rheological and chemical properties of pectin enriched fractions from different sources extracted with citric acid
Joanna Mierczyńska, Justyna Cybulska, Artur Zdunek
Carbohydrate Polymers (2016) Vol. 156, pp. 443-451
Closed Access | Times Cited: 56
Sequential natural deep eutectic solvent pretreatments of apple pomace: A novel way to promote water extraction of pectin and to tailor its main structural domains
Mingrui Chen, Xavier Falourd, Marc Lahaye
Carbohydrate Polymers (2021) Vol. 266, pp. 118113-118113
Open Access | Times Cited: 38
Comparative Analysis of the Chemical Composition and Physicochemical Properties of the Mucilage Extracted from Fresh and Dehydrated Opuntia ficus indica Cladodes
Michelle Quintero-García, Elsa Gutiérrez-Cortez, Moustapha Bah, et al.
Foods (2021) Vol. 10, Iss. 9, pp. 2137-2137
Open Access | Times Cited: 33
Effect of enzymatic modification on the structure and rheological properties of diluted alkali-soluble pectin fraction rich in RG-I
Adrianna Kaczmarska, Piotr M. Pieczywek, Justyna Cybulska, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 5
Effect of limited hydrolysis on the structure and gel properties of soybean isolate proteins: A comparative study of papain or/and trypsin
Chengpeng Yin, Xiaoying Zhang, Bolin Xu, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137398-137398
Closed Access | Times Cited: 5
The rheological properties of polysaccharides sequentially extracted from peony seed dreg
Jun-Jun Shi, Jian‐Guo Zhang, Yuhan Sun, et al.
International Journal of Biological Macromolecules (2016) Vol. 91, pp. 760-767
Closed Access | Times Cited: 45
Gelling mechanism and interactions of polysaccharides from Mesona blumes: Role of urea and calcium ions
Wenjie Wang, Lian Jiang, Yanming Ren, et al.
Carbohydrate Polymers (2019) Vol. 212, pp. 270-276
Closed Access | Times Cited: 39
Type of pectin determines structuring potential of soy proteins into meat analogue applications
Silvia J.E. Snel, Kim Otto, Miek Schlangen, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109262-109262
Open Access | Times Cited: 11
Gelling properties and formation mechanism of blueberry pomace polysaccharide gels induced by calcium ions
Yuanfei Ge, Yan Zhang, Ting Peng, et al.
Food Chemistry (2025) Vol. 472, pp. 142918-142918
Closed Access
Evaluation of Trichoderma atroviride G79/11 growth intensity and metabolic activity under different additives using Biolog system
Mohsin Ali, Justyna Cybulska, Artur Zdunek, et al.
International Biodeterioration & Biodegradation (2025) Vol. 202, pp. 106104-106104
Open Access
Iron ions as mediators in pectin-flavonols interactions
Libi Chirug, Zoya Okun, Ory Ramon, et al.
Food Hydrocolloids (2018) Vol. 84, pp. 441-449
Closed Access | Times Cited: 37
Changing of biochemical parameters and cell wall polysaccharides distribution during physiological development of tomato fruit
Monika Chylińska, Monika Szymańska‐Chargot, Kamil Deryło, et al.
Plant Physiology and Biochemistry (2017) Vol. 119, pp. 328-337
Closed Access | Times Cited: 36
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