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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:

Beneficial effects of high pressure processing on the interaction between RG-I pectin and cyanidin-3-glucoside
Zhiqiang Hou, Luqin Luan, Xinxin Hu, et al.
Food Chemistry (2022) Vol. 383, pp. 132373-132373
Closed Access | Times Cited: 20

Showing 20 citing articles:

Emerging trends in pectin functional processing and its fortification for synbiotics: A review
Rui Sun, Yefan Niu, Menghui Li, et al.
Trends in Food Science & Technology (2023) Vol. 134, pp. 80-97
Closed Access | Times Cited: 37
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: 9
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: 6
How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?
Hadis Rostamabadi, Aslı Can Karaça, Małgorzata Nowacka, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108375-108375
Closed Access | Times Cited: 27
Characterize the physicochemical properties and microstructure of pectin from high-pressure and thermal processed cloudy hawthorn (Crataegus pinnatifida) juice based on acid heating extraction
Huaixiang Tian, Juanjuan Xiong, Haiyan Yu, et al.
Food Chemistry (2022) Vol. 407, pp. 135199-135199
Closed Access | Times Cited: 26
Comparative metabolomics analysis in the clean label ingredient of NFC spine grape juice processed by mild heating <i>vs</i> high pressure processing
Shini Yang, Lu Mi, Kewen Wang, et al.
Food Innovation and Advances (2023) Vol. 2, Iss. 2, pp. 95-105
Open Access | Times Cited: 15
Tunable interactions in starch-anthocyanin complexes switched by high hydrostatic pressure
Qin Li, Aixin Guo, Lei Rao, et al.
Food Chemistry (2023) Vol. 436, pp. 137677-137677
Closed Access | Times Cited: 15
Unveiling the impact of high-pressure processing on anthocyanin-protein/polysaccharide interactions: A comprehensive review
Wenjuan Guo, Sheida Mehrparvar, Weizhao Hou, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132042-132042
Closed Access | Times Cited: 5
Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability
Rui Zhang, Shuxin Ye, Ying Guo, et al.
Food Chemistry (2022) Vol. 400, pp. 134050-134050
Closed Access | Times Cited: 24
Effects of sunflower pectin on thermal stability of purple sweet potato anthocyanins at different pH
Yutong Liu, Yingjia Tong, Qunyi Tong, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126663-126663
Closed Access | Times Cited: 12
Interaction between black mulberry pectin-rich fractions and cyanidin-3-O-glucoside under in vitro digestion
Songen Wang, Xuan Zhang, Jian Ai, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108110-108110
Closed Access | Times Cited: 17
Mechanistic insights into changes in endogenous water soluble pectin and carotenoid bioaccessibility in mango beverage upon high pressure processing
Kai Hu, Dongyan Chen, Mengting Chen, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108623-108623
Closed Access | Times Cited: 8
Impact of thermal treatment on proanthocyanidin-pectin binary complexes: Insights from structural, rheological, antioxidant, and astringent properties
Qian Li, Jialu Huang, Tiantian Zhao, et al.
Food Chemistry (2024) Vol. 442, pp. 138490-138490
Closed Access | Times Cited: 1
Effect of ultrasonic modification on the binding ability of pectin to anthocyanin
Yutong Liu, Yingjia Tong, Qunyi Tong, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 6, pp. 3614-3623
Closed Access | Times Cited: 4
Innovative processing technology for enhance potential prebiotic effects of RG-I pectin and cyanidin-3-glucoside
Zhiqiang Hou, Luqin Luan, Xinxin Hu, et al.
Food Hydrocolloids (2022) Vol. 134, pp. 108045-108045
Closed Access | Times Cited: 5
Novel Strategies to Obtain Valuable and Sustainable Molecules from Citrus By-products
Priyanka Prajapati, Meenakshi Garg, Rajni Chopra, et al.
(2024), pp. 419-437
Closed Access
O uso de tecnologias emergentes não térmicas para indústria de alimentos: uma revisão sistemática da literatura
Leandro Alves de Souza, Letícia Nunes dos Santos, Virlane Kelly Lima Hunaldo, et al.
Caderno Pedagógico (2024) Vol. 21, Iss. 6, pp. e4667-e4667
Open Access
The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review
Chenyang Shi, Chongting Guo, Shan Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101955-101955
Open Access
Antioxidant Activity and Structural Characterization of Anthocyanin–Polysaccharide Complexes from Aronia melanocarpa
Jie Wang, Jingyi Wang, Jiahui Hao, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 24, pp. 13347-13347
Open Access
Impact of Thermal Treatment on Proanthocyanidin-Pectin Binary Complexes: Insights from Structural, Rheological, Antioxidant, and Astringent Properties
Qian Li, Jialu Huang, Tiantian Zhao, et al.
(2023)
Closed Access
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