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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:

Physicochemical characteristics and functional properties of high methoxyl pectin with different degree of esterification
Wanling Liang, Jin‐song Liao, Jun‐Ru Qi, et al.
Food Chemistry (2021) Vol. 375, pp. 131806-131806
Closed Access | Times Cited: 118

Showing 1-25 of 118 citing articles:

Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan
Xinli Ran, Hongshun Yang
Food Hydrocolloids (2022) Vol. 133, pp. 107959-107959
Closed Access | Times Cited: 94
Soy protein isolate-citrus pectin composite hydrogels induced by TGase and ultrasonic treatment: Potential targeted delivery system for probiotics
Yahui Liu, Lezhen Dong, Ying Li, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108901-108901
Closed Access | Times Cited: 58
Structural characterization, antioxidant and antibacterial activity of three pectin polysaccharides from blueberry
Yanyan Qiao, Yixiao Shen, Hongzhou Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129707-129707
Closed Access | Times Cited: 17
Emulsification mechanism of persimmon pectin with promising emulsification capability and stability
Yangyang Jia, Jing Du, Kaikai Li, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107727-107727
Closed Access | Times Cited: 48
The effect of degree of esterification of pectin on the interaction between pectin and wheat gluten protein
Yanli Cui, Jinfeng Chen, Shenggui Zhang
Food Hydrocolloids (2022) Vol. 136, pp. 108272-108272
Closed Access | Times Cited: 47
Physicochemical properties and prebiotic activities of polysaccharides from Zizyphus jujube based on different extraction techniques
Xiaoqin Zou, Jiaxi Xiao, Jianwei Chi, et al.
International Journal of Biological Macromolecules (2022) Vol. 223, pp. 663-672
Closed Access | Times Cited: 46
Structural, functional and physicochemical properties of pectin from grape pomace as affected by different extraction techniques
Mariana Spinei, Mircea Oroian
International Journal of Biological Macromolecules (2022) Vol. 224, pp. 739-753
Closed Access | Times Cited: 45
Physicochemical, structural, and rheological characteristics of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel
Lichao Zhao, Luo-Bang Wu, Long‐Qing Li, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108301-108301
Closed Access | Times Cited: 41
The interaction between wheat starch and pectin with different esterification degree and its influence on the properties of wheat starch-pectin gel
Jinfeng Chen, Yanli Cui, Wanlu Shi, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109062-109062
Closed Access | Times Cited: 28
Study on low methoxyl pectin (LMP) with varied molecular structures cross-linked with calcium inducing differences in the gel properties
Chunlin Wu, Jun‐Ru Qi, Jin‐song Liao, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109271-109271
Closed Access | Times Cited: 27
The Preparation and Potential Bioactivities of Modified Pectins: A Review
Xu Jiao, Fei Li, Jing Zhao, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1016-1016
Open Access | Times Cited: 25
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
Physicochemical and in vitro digestion properties of gelatin/low-methoxyl pectin synbiotic microgels co-encapsulating Lacticaseibacillus casei and pectic oligosaccharides via double-crosslinking with transglutaminase and calcium ions
Jeong Ho Byeon, Yu-Ra Kang, Yoon Hyuk Chang
Food Hydrocolloids (2023) Vol. 142, pp. 108757-108757
Closed Access | Times Cited: 22
Study on the relationship between primary structure/ spatial conformation and gel properties of pectins from different varieties
Jiefen Cui, Lin Zhang, Jirong Wang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109055-109055
Closed Access | Times Cited: 22
Wide temperature range phase change cold energy storage by using esterification between polyethylene glycol and lauric acid
Long Geng, Tong Xiao, Jiaping Jiang, et al.
Chemical Engineering Journal (2024) Vol. 496, pp. 154005-154005
Closed Access | Times Cited: 15
Effect of high-pressure-homogenisation on the interaction between pomegranate peel pectin fractions and anthocyanins in acidic environment
Jian Li, Rongping Li, Yijin Peng, et al.
Food Chemistry (2024) Vol. 457, pp. 140110-140110
Closed Access | Times Cited: 14
Extraction of citrus pectin using pressurized carbon dioxide and production of its oligosaccharides
Alisa Pattarapisitporn, Seiji Noma, Wannaporn Klangpetch, et al.
Food Bioscience (2024) Vol. 57, pp. 103584-103584
Closed Access | Times Cited: 12
Ultrasound modification of pectin and the mechanism of its interaction with cyanidin-3-O-glucoside
Fangjian Luo, Zhongyuan Zhang, Fengqin Lu, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109898-109898
Closed Access | Times Cited: 12
Potential structure–function relationships of pectic polysaccharides from quinoa microgreens: Impact of various esterification degrees
Jie Li, Jing Feng, Xiao Luo, et al.
Food Research International (2024) Vol. 187, pp. 114395-114395
Closed Access | Times Cited: 11
Environmentally Friendly Approach to Pectin Extraction from Grapefruit Peel: Microwave-Assisted High-Pressure CO2/H2O
Tuğba Öztürk, Hatice Neval Özbek, Derya Koçak Yanık
Foods (2024) Vol. 13, Iss. 3, pp. 476-476
Open Access | Times Cited: 10
Cell wall metabolism during the growth of peach fruit: Association of hardness with cell wall pectins
Yi Jiang, Jianfen Ye, Leyi Zhou, et al.
Scientia Horticulturae (2024) Vol. 330, pp. 113058-113058
Closed Access | Times Cited: 10
Microwave-enzyme-assisted extraction of pectin from feijoa (Acca sellowiana) fruit: Extraction optimization, physicochemical and functional properties
Dan Wang, Baiqian Wang, Xuejiao Jin, et al.
LWT (2024) Vol. 204, pp. 116445-116445
Open Access | Times Cited: 10
Pectin from fruit peel: A comprehensive review on various extraction approaches and their potential applications in pharmaceutical and food industries
Savita Dixit, L. Muruganandam, I. Ganesh Moorthy
Carbohydrate Polymer Technologies and Applications (2025), pp. 100708-100708
Open Access | Times Cited: 1
Effect of electrochemistry modification on the macromolecular, structural, and rheological characteristics of citrus peel pectin
Zhanwei Yang, Shujuan Yu, Hualei Chen, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108246-108246
Closed Access | Times Cited: 37
A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability
Hui Niu, Keke Hou, Haiming Chen, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 3, pp. 852-872
Closed Access | Times Cited: 32
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