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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:

The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems – A review
Qiwei Du, Linhui Zhou, Fei Lyu, et al.
Colloids and Surfaces B Biointerfaces (2021) Vol. 210, pp. 112253-112253
Closed Access | Times Cited: 69

Showing 1-25 of 69 citing articles:

Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications
Nurul Saadah Said, Ibukunoluwa Fola Olawuyi, Won Young Lee
Gels (2023) Vol. 9, Iss. 9, pp. 732-732
Open Access | Times Cited: 89
Dynamic Light Scattering and Its Application to Control Nanoparticle Aggregation in Colloidal Systems: A Review
Jesus Rodriguez-Loya, Maricarmen Lerma, Jorge L. Gardea‐Torresdey
Micromachines (2023) Vol. 15, Iss. 1, pp. 24-24
Open Access | Times Cited: 44
Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review
Qiwei Du, Maolin Tu, Jianhua Liu, et al.
Food Research International (2023) Vol. 170, pp. 112959-112959
Closed Access | Times Cited: 42
Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications
Valter F. R. Martins, Manuela Pintado, Rui Morais, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 318-318
Open Access | Times Cited: 28
Advances in protein-based microcapsules and their applications: A review
Donghui Ma, Bingjie Yang, Zhao Jing, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 129742-129742
Closed Access | Times Cited: 27
Effect of apple high-methoxyl pectin on heat-induced gelation of silver carp myofibrillar protein
Yu Han, Yunfeng Zhao, Runze Li, et al.
Food Chemistry (2024) Vol. 441, pp. 138366-138366
Closed Access | Times Cited: 20
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
Hydrogel beads for designing future foods: Structures, mechanisms, applications, and challenges
Md Nazmus Saqib, B.M. Khaled, Fei Liu, et al.
Food Hydrocolloids for Health (2022) Vol. 2, pp. 100073-100073
Open Access | Times Cited: 55
Pectin as a natural agent for reinforcement of pea protein gel
Dan Zhang, Da Chen, B. M. Patel, et al.
Carbohydrate Polymers (2022) Vol. 298, pp. 120038-120038
Closed Access | Times Cited: 55
Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications
Qiwei Du, Linhui Zhou, Minghui Li, et al.
Food Frontiers (2022) Vol. 3, Iss. 2, pp. 239-255
Open Access | Times Cited: 43
W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus
Zhiqiang Liang, Hong Wei Chu, Zhanqun Hou, et al.
International Journal of Biological Macromolecules (2023) Vol. 232, pp. 123477-123477
Closed Access | Times Cited: 24
Maillard conjugates produced from proteins and prebiotic dietary fibers: Technological properties, health benefits and challenges
Adela Cristina Martinez Urango, M. Ângela A. Meireles, Eric Keven Silva
Trends in Food Science & Technology (2024) Vol. 147, pp. 104438-104438
Closed Access | Times Cited: 13
Review on the impact of the molecular structure of pectin on the associative phase separation with proteins
Stephan Drusch, Marc Eichhorn, S. Heinert, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110289-110289
Open Access | Times Cited: 11
Towards understanding pectin-protein interaction and the role of pectin in plant-based meat analogs constructing
Jie Zhang, Panhang Liu, Annan Wu, et al.
LWT (2024) Vol. 202, pp. 116325-116325
Open Access | Times Cited: 10
The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food
Yafei Zhang, Xiaoya Lin, Yiran Wang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access | Times Cited: 10
Fabrication and characterization of fish gelatin/soluble soybean polysaccharide edible blend films through complex coacervation
Yiwei Wang, Jie Liu, Yidan Ding, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110226-110226
Closed Access | Times Cited: 8
Fabrication of sodium caseinate-polysaccharide complexes stabilized emulsion for increased stability and control release of β-carotene
Yanpeng Zhang, Qiudie Liu, Jiahua Wang, et al.
LWT (2024) Vol. 205, pp. 116496-116496
Open Access | Times Cited: 8
World scenario for the valorization of byproducts of buffalo milk production chain
Lorena Samara Gama Pantoja, Edna Regina Amante, Antônio Manoel da Cruz Rodrigues, et al.
Journal of Cleaner Production (2022) Vol. 364, pp. 132605-132605
Closed Access | Times Cited: 31
Extraction, characterization, and antioxidant properties of cell wall polysaccharides from the pericarp of Citrus Reticulata cv. Chachiensis
Zhongcan Peng, Shurong Tian, Hailing Li, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108237-108237
Closed Access | Times Cited: 28
Interaction of preheated whey protein isolate with rose anthocyanin extracts in beverage model system: Influence on color stability, astringency and mechanism
Yun Wang, Yang Cheng, Jian Zhang, et al.
Food Chemistry (2023) Vol. 412, pp. 135507-135507
Closed Access | Times Cited: 21
Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic Mechanisms
Niloufar Nourmohammadi, Luke Austin, Da Chen
Foods (2023) Vol. 12, Iss. 5, pp. 957-957
Open Access | Times Cited: 19
Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review
Hongtu Qiu, Hua Zhang, Jong‐Bang Eun
Food Science and Biotechnology (2024) Vol. 33, Iss. 6, pp. 1273-1293
Closed Access | Times Cited: 5
Modification of plant and algal proteins through the Maillard reaction and complex coacervation: mechanisms, characteristics, and applications in encapsulating oxygen-sensitive oils
Zijia Zhang, Bo Wang, Jie Chen, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 3, pp. 567-593
Open Access | Times Cited: 5
Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams
Marta Tomczyńska‐Mleko, Artur Mykhalevych, Victoria Sapiga, et al.
Applied Sciences (2024) Vol. 14, Iss. 6, pp. 2465-2465
Open Access | Times Cited: 5
Ultrasound treatment improved the physicochemical properties of pea protein with pectin ink used for 3D printing
Ming Gu, Hui‐Wen Gu, Vijaya Raghavan, et al.
Future Foods (2024) Vol. 9, pp. 100377-100377
Open Access | Times Cited: 5
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