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:
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
Siew Yin Chan, Wee Sim Choo, David James Young, et al.
Carbohydrate Polymers (2016) Vol. 161, pp. 118-139
Closed Access | Times Cited: 450
Showing 1-25 of 450 citing articles:
Egg-box model-based gelation of alginate and pectin: A review
Lianqi Cao, Wei Lü, Analucia Mata, et al.
Carbohydrate Polymers (2020) Vol. 242, pp. 116389-116389
Closed Access | Times Cited: 585
Lianqi Cao, Wei Lü, Analucia Mata, et al.
Carbohydrate Polymers (2020) Vol. 242, pp. 116389-116389
Closed Access | Times Cited: 585
Extraction, purification and characterization of pectin from alternative sources with potential technological applications
Florina Dranca, Mircea Oroian
Food Research International (2018) Vol. 113, pp. 327-350
Closed Access | Times Cited: 271
Florina Dranca, Mircea Oroian
Food Research International (2018) Vol. 113, pp. 327-350
Closed Access | Times Cited: 271
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
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
An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures
Xi Yang, Anqi Li, Xiuxiu Li, et al.
Trends in Food Science & Technology (2020) Vol. 102, pp. 1-15
Closed Access | Times Cited: 241
Xi Yang, Anqi Li, Xiuxiu Li, et al.
Trends in Food Science & Technology (2020) Vol. 102, pp. 1-15
Closed Access | Times Cited: 241
Potential of Pectins to Beneficially Modulate the Gut Microbiota Depends on Their Structural Properties
Nadja Larsen, Carlota Bussolo de Souza, Łukasz Krych, et al.
Frontiers in Microbiology (2019) Vol. 10
Open Access | Times Cited: 239
Nadja Larsen, Carlota Bussolo de Souza, Łukasz Krych, et al.
Frontiers in Microbiology (2019) Vol. 10
Open Access | Times Cited: 239
Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions
Xiaobin Ma, Weijun Chen, Tianyi Yan, et al.
Food Chemistry (2019) Vol. 309, pp. 125501-125501
Closed Access | Times Cited: 171
Xiaobin Ma, Weijun Chen, Tianyi Yan, et al.
Food Chemistry (2019) Vol. 309, pp. 125501-125501
Closed Access | Times Cited: 171
Pomegranate peel pectin can be used as an effective emulsifier
Xi Yang, Tanzeela Nisar, Yanjie Hou, et al.
Food Hydrocolloids (2018) Vol. 85, pp. 30-38
Closed Access | Times Cited: 164
Xi Yang, Tanzeela Nisar, Yanjie Hou, et al.
Food Hydrocolloids (2018) Vol. 85, pp. 30-38
Closed Access | Times Cited: 164
Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing
Sofie Rousseau, Clare Kyomugasho, Miete Celus, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 5, pp. 826-843
Open Access | Times Cited: 161
Sofie Rousseau, Clare Kyomugasho, Miete Celus, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 5, pp. 826-843
Open Access | Times Cited: 161
Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil
Juliana Farinassi Mendes, Laís Bruno Norcino, H.H.A. Martins, et al.
Food Hydrocolloids (2019) Vol. 100, pp. 105428-105428
Closed Access | Times Cited: 159
Juliana Farinassi Mendes, Laís Bruno Norcino, H.H.A. Martins, et al.
Food Hydrocolloids (2019) Vol. 100, pp. 105428-105428
Closed Access | Times Cited: 159
Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation
Yang Jiang, Yuhua Xu, Feng Li, et al.
Food Hydrocolloids (2019) Vol. 101, pp. 105561-105561
Closed Access | Times Cited: 145
Yang Jiang, Yuhua Xu, Feng Li, et al.
Food Hydrocolloids (2019) Vol. 101, pp. 105561-105561
Closed Access | Times Cited: 145
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
Xuhui Kan, Guijie Chen, Wangting Zhou, et al.
Food Research International (2021) Vol. 150, pp. 110740-110740
Closed Access | Times Cited: 128
Xuhui Kan, Guijie Chen, Wangting Zhou, et al.
Food Research International (2021) Vol. 150, pp. 110740-110740
Closed Access | Times Cited: 128
Recent progress in pectin extraction, characterization, and pectin-based films for active food packaging applications: A review
Swarup Roy, Ruchir Priyadarshi, Łukasz Łopusiewicz, et al.
International Journal of Biological Macromolecules (2023) Vol. 239, pp. 124248-124248
Closed Access | Times Cited: 126
Swarup Roy, Ruchir Priyadarshi, Łukasz Łopusiewicz, et al.
International Journal of Biological Macromolecules (2023) Vol. 239, pp. 124248-124248
Closed Access | Times Cited: 126
Advances and prospects in the food applications of pectin hydrogels
S. Padma Ishwarya, R. Sandhya, P. Nisha
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 16, pp. 4393-4417
Closed Access | Times Cited: 118
S. Padma Ishwarya, R. Sandhya, P. Nisha
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 16, pp. 4393-4417
Closed Access | Times Cited: 118
Extraction, Characterization, and Applications of Pectins from Plant By-Products
Anissa Belkheiri, Ali Forouhar, Alina-Violeta Ursu, et al.
Applied Sciences (2021) Vol. 11, Iss. 14, pp. 6596-6596
Open Access | Times Cited: 115
Anissa Belkheiri, Ali Forouhar, Alina-Violeta Ursu, et al.
Applied Sciences (2021) Vol. 11, Iss. 14, pp. 6596-6596
Open Access | Times Cited: 115
Relationships between the behavior of three different sources of pectin at the oil-water interface and the stability of the emulsion
Hui Niu, Xianwei Chen, Tian Luo, et al.
Food Hydrocolloids (2022) Vol. 128, pp. 107566-107566
Closed Access | Times Cited: 95
Hui Niu, Xianwei Chen, Tian Luo, et al.
Food Hydrocolloids (2022) Vol. 128, pp. 107566-107566
Closed Access | Times Cited: 95
Antimicrobial activity of nanoformulations of carvacrol and thymol: New trend and applications
Aida Hajibonabi, Mina Yekani, Simin Sharifi, et al.
OpenNano (2023) Vol. 13, pp. 100170-100170
Open Access | Times Cited: 59
Aida Hajibonabi, Mina Yekani, Simin Sharifi, et al.
OpenNano (2023) Vol. 13, pp. 100170-100170
Open Access | Times Cited: 59
Agro-waste for renewable and sustainable green production: A review
Resego Phiri, Sanjay Mavinkere Rangappa, Suchart Siengchin
Journal of Cleaner Production (2023) Vol. 434, pp. 139989-139989
Closed Access | Times Cited: 57
Resego Phiri, Sanjay Mavinkere Rangappa, Suchart Siengchin
Journal of Cleaner Production (2023) Vol. 434, pp. 139989-139989
Closed Access | Times Cited: 57
Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation
Keke Hou, Xiong Fu, Haiming Chen, et al.
Carbohydrate Polymers (2024) Vol. 329, pp. 121790-121790
Closed Access | Times Cited: 19
Keke Hou, Xiong Fu, Haiming Chen, et al.
Carbohydrate Polymers (2024) Vol. 329, pp. 121790-121790
Closed Access | Times Cited: 19
Purification, structural characterization, and immunomodulatory activity of two polysaccharides from Portulaca oleracea L.
Yanxi Li, Mengjie Ren, Huan Yan, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130508-130508
Closed Access | Times Cited: 17
Yanxi Li, Mengjie Ren, Huan Yan, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130508-130508
Closed Access | Times Cited: 17
Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions
S.H.E. Verkempinck, Clare Kyomugasho, Laura Salvia‐Trujillo, et al.
Food Hydrocolloids (2018) Vol. 85, pp. 144-157
Open Access | Times Cited: 146
S.H.E. Verkempinck, Clare Kyomugasho, Laura Salvia‐Trujillo, et al.
Food Hydrocolloids (2018) Vol. 85, pp. 144-157
Open Access | Times Cited: 146
Pectin-water interactions in foods – From powder to gel
Ulrike Einhorn-Stoll
Food Hydrocolloids (2017) Vol. 78, pp. 109-119
Closed Access | Times Cited: 142
Ulrike Einhorn-Stoll
Food Hydrocolloids (2017) Vol. 78, pp. 109-119
Closed Access | Times Cited: 142
Low methoxyl pectin gelation under alkaline conditions and its rheological properties: Using NaOH as a pH regulator
Xi Yang, Tanzeela Nisar, Di Liang, et al.
Food Hydrocolloids (2017) Vol. 79, pp. 560-571
Closed Access | Times Cited: 141
Xi Yang, Tanzeela Nisar, Di Liang, et al.
Food Hydrocolloids (2017) Vol. 79, pp. 560-571
Closed Access | Times Cited: 141
Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application
Shuizhong Luo, Xiangfang Hu, Yong-Jing Jia, et al.
Food Hydrocolloids (2019) Vol. 95, pp. 76-87
Closed Access | Times Cited: 136
Shuizhong Luo, Xiangfang Hu, Yong-Jing Jia, et al.
Food Hydrocolloids (2019) Vol. 95, pp. 76-87
Closed Access | Times Cited: 136
Blueberry pectin and increased anthocyanins stability under in vitro digestion
Jeewon Koh, Zhimin Xu, Louise Wicker
Food Chemistry (2019) Vol. 302, pp. 125343-125343
Closed Access | Times Cited: 133
Jeewon Koh, Zhimin Xu, Louise Wicker
Food Chemistry (2019) Vol. 302, pp. 125343-125343
Closed Access | Times Cited: 133
Applications of power ultrasound in oriented modification and degradation of pectin: A review
Wenjun Wang, Weijun Chen, Mingming Zou, et al.
Journal of Food Engineering (2018) Vol. 234, pp. 98-107
Open Access | Times Cited: 132
Wenjun Wang, Weijun Chen, Mingming Zou, et al.
Journal of Food Engineering (2018) Vol. 234, pp. 98-107
Open Access | Times Cited: 132
