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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:

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

Showing 1-25 of 56 citing articles:

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
Isolation and Characterization of Cellulose from Different Fruit and Vegetable Pomaces
Monika Szymańska‐Chargot, Monika Chylińska, Karolina Gdula, et al.
Polymers (2017) Vol. 9, Iss. 10, pp. 495-495
Open Access | Times Cited: 244
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
A nanostructural view of the cell wall disassembly process during fruit ripening and postharvest storage by atomic force microscopy
Sara Posé, Candelas Paniagua, Antonio J. Matas, et al.
Trends in Food Science & Technology (2018) Vol. 87, pp. 47-58
Open Access | Times Cited: 197
Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation
Jiayin Huang, Zhiheng Hu, Lingping Hu, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 167-178
Closed Access | Times Cited: 125
Review on functionalized pectin films for active food packaging
Anantha Janani Vellaisamy Singaram, Srisowmeya Guruchandran, Nandhini Devi Ganesan
Packaging Technology and Science (2024) Vol. 37, Iss. 4, pp. 237-262
Closed Access | Times Cited: 17
Fractionation and characterisation of dietary fibre from blackcurrant pomace
Katerina Alba, William MacNaughtan, Andrew P. Laws, et al.
Food Hydrocolloids (2018) Vol. 81, pp. 398-408
Open Access | Times Cited: 142
Valorisation strategies for cocoa pod husk and its fractions
Fei Lü, Julia Rodríguez‐García, Isabella Van Damme, et al.
Current Opinion in Green and Sustainable Chemistry (2018) Vol. 14, pp. 80-88
Open Access | Times Cited: 136
Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heating
Thi Anh Thu Dao, Hayden K. Webb, François Malherbe
Food Hydrocolloids (2020) Vol. 113, pp. 106475-106475
Closed Access | Times Cited: 130
The influence of extraction pH on the chemical compositions, macromolecular characteristics, and rheological properties of polysaccharide: The case of okra polysaccharide
Lili Bai, Peilei Zhu, Wenbao Wang, et al.
Food Hydrocolloids (2019) Vol. 102, pp. 105586-105586
Closed Access | Times Cited: 97
Oral pectin/oligochitosan microspheres for colon-specific controlled release of quercetin to treat inflammatory bowel disease
Shisuo Jing, Huayuan Chen, Ergang Liu, et al.
Carbohydrate Polymers (2023) Vol. 316, pp. 121025-121025
Closed Access | Times Cited: 24
Berry fruits as source of pectin: Conventional and non-conventional extraction techniques
Nerea Muñoz‐Almagro, Arancha Ruiz-Torralba, Pablo Méndez-Albiñana, et al.
International Journal of Biological Macromolecules (2021) Vol. 186, pp. 962-974
Open Access | Times Cited: 51
Pectin from Fruit- and Berry-Juice Production by-Products: Determination of Physicochemical, Antioxidant and Rheological Properties
Daiga Konrāde, Sergejs Gaidukovs, Francisco Vilaplana, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1615-1615
Open Access | Times Cited: 19
Effect of pectin structure on the in vitro bioaccessibility of carotenoids in simulated juice model
Jianing Liu, Jinfeng Bi, Xuan Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133098-133098
Closed Access | Times Cited: 6
Apple pomaces derived from mono-varietal Asturian ciders production are potential source of pectins with appealing functional properties
Inés Calvete‐Torre, Nerea Muñoz‐Almagro, M. Teresa Pacheco, et al.
Carbohydrate Polymers (2021) Vol. 264, pp. 117980-117980
Open Access | Times Cited: 39
Hydrate formation and deposition behaviors with kinetic inhibitors under pseudo multiphase flow
Lunxiang Zhang, Henglong Zou, Bingyue Han, et al.
Fuel (2023) Vol. 360, pp. 130612-130612
Closed Access | Times Cited: 16
Dietary fibre from berry‐processing waste and its impact on bread structure: a review
Katerina Alba, Grant M. Campbell, Vassilis Kontogiorgos
Journal of the Science of Food and Agriculture (2019) Vol. 99, Iss. 9, pp. 4189-4199
Open Access | Times Cited: 41
Effect of ultrasonication on physicochemical properties of apple based nanocellulose-calcium carbonate composites
Monika Szymańska‐Chargot, Jolanta Cieśla, Monika Chylińska, et al.
Cellulose (2018) Vol. 25, Iss. 8, pp. 4603-4621
Open Access | Times Cited: 40
Isolation of Pectin from Clementine Peel: A New Approach Based on Green Extracting Agents of Citric Acid/Sodium Citrate Solutions
Caian He, Imca Sampers, Katleen Raes
ACS Sustainable Chemistry & Engineering (2021) Vol. 9, Iss. 2, pp. 833-843
Closed Access | Times Cited: 29
Effect of microbial biostimulants on the antioxidant profile, antioxidant capacity and activity of enzymes influencing the quality level of raspberries (Rubus idaeus L.)
Magdalena Drobek, Justyna Cybulska, Artur Zdunek, et al.
Food Chemistry (2024) Vol. 454, pp. 139746-139746
Open Access | Times Cited: 4
Characterization and gelling properties of pectin extracted from Gardenia fruit
Xuan Wang, Tian Tian, Na Li, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111055-111055
Closed Access
Optimization of ohmic heating extraction of pectin from apple pomace and comparison with conventional method
Runze Wang, Zhihang Xu, Donghua Jiang, et al.
Food and Bioproducts Processing (2025)
Closed Access
Advanced analysis of polysaccharides, novel functional components in food and medicine dual purposes Chinese herbs
J. Zhao, Yong Deng, Shaoping Li
TrAC Trends in Analytical Chemistry (2017) Vol. 96, pp. 138-150
Closed Access | Times Cited: 37
Rheological characterization of RG-I chicory root pectin extracted by hot alkali and chelators
Xuan Zhang, Jiawei Lin, Fang Pi, et al.
International Journal of Biological Macromolecules (2020) Vol. 164, pp. 759-770
Closed Access | Times Cited: 30
Sucrose and Ca2+ synergistically regulate the rheological properties of apple high-methoxyl pectin
Xiaowan Zhao, Fayin Ye, Zhen Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132397-132397
Closed Access | Times Cited: 3
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