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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:

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

Showing 1-25 of 142 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
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
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
Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties
Jiefen Cui, Chengying Zhao, Liping Feng, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 39-54
Closed Access | Times Cited: 215
Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniques
Florina Dranca, María Vargas, Mircea Oroian
Food Hydrocolloids (2019) Vol. 100, pp. 105383-105383
Open Access | Times Cited: 151
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: 119
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
Valorization of pectins from coffee wastes for the development of pectin-chitosan films
Luis Henrique Reichembach, Pedro Guerrero, Carmen Lúcia de Oliveira Petkowicz, et al.
Carbohydrate Polymers (2024) Vol. 334, pp. 122057-122057
Open Access | Times Cited: 16
Physicochemical and antioxidant properties of Citrus macroptera peel pectin extracted by different methods and its impact on nutritional quality of strawberry jam during long-term storage
Robin Sarkar, Mukta Roy, Mahabub Alam, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access | Times Cited: 2
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
Reviewing the recent advances in application of pectin for technical and health promotion purposes: From laboratory to market
Masoumeh Moslemi
Carbohydrate Polymers (2020) Vol. 254, pp. 117324-117324
Closed Access | Times Cited: 131
Gelling mechanism of RG-I enriched citrus pectin: Role of arabinose side-chains in cation- and acid-induced gelation
Jiaqi Zheng, Jianle Chen, Hua Zhang, et al.
Food Hydrocolloids (2019) Vol. 101, pp. 105536-105536
Closed Access | Times Cited: 112
Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing
Yupeng Lin, Fengping An, Hong He, et al.
Food Hydrocolloids (2020) Vol. 114, pp. 106555-106555
Closed Access | Times Cited: 107
Pectins from alternative sources and uses beyond sweets and jellies: An overview
Luis Henrique Reichembach, Carmen Lúcia de Oliveira Petkowicz
Food Hydrocolloids (2021) Vol. 118, pp. 106824-106824
Closed Access | Times Cited: 76
Effects of cultivar and growth region on the structural, emulsifying and rheological characteristic of mango peel pectin
Zhuodan Deng, Yonggui Pan, Wenxue Chen, et al.
Food Hydrocolloids (2020) Vol. 103, pp. 105707-105707
Closed Access | Times Cited: 72
Physicochemical properties of a ginkgo seed protein-pectin composite gel
Zhendong He, Changqi Liu, Jing Zhao, et al.
Food Hydrocolloids (2021) Vol. 118, pp. 106781-106781
Closed Access | Times Cited: 72
Gelation mechanism of alkali induced heat-set konjac glucomannan gel
Zhenjun Liu, Xu Ren, Yongqiang Cheng, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 244-254
Closed Access | Times Cited: 63
Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology
Tanje Mada, Ramesh Duraisamy, Fisseha Guesh
Food Science & Nutrition (2022) Vol. 10, Iss. 4, pp. 1222-1238
Open Access | Times Cited: 61
Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Citrus bergamia, Risso)
Valeria Laganà, Angelo Maria Giuffrè, Alessandra De Bruno, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1137-1137
Open Access | Times Cited: 55
Robust myco-composites: a biocomposite platform for versatile hybrid-living materials
Sabrina C. Shen, Nicolas A. Lee, William J. Lockett, et al.
Materials Horizons (2024) Vol. 11, Iss. 7, pp. 1689-1703
Open Access | Times Cited: 12
Pectins from the pulp of gabiroba (Campomanesia xanthocarpa Berg): Structural characterization and rheological behavior
Shayla Fernanda Barbieri, Sarah da Costa Amaral, Andréa Caroline Ruthes, et al.
Carbohydrate Polymers (2019) Vol. 214, pp. 250-258
Closed Access | Times Cited: 67
Comparative study on gelling properties of low methoxyl pectin prepared by high hydrostatic pressure-assisted enzymatic, atmospheric enzymatic, and alkaline de-esterification
Li Wan, Haiyan Wang, Yu Zhu, et al.
Carbohydrate Polymers (2019) Vol. 226, pp. 115285-115285
Closed Access | Times Cited: 60
Calcium-induced-gel properties for low methoxyl pectin in the presence of different sugar alcohols
Li Wan, Zhixuan Yang, Ran Cai, et al.
Food Hydrocolloids (2020) Vol. 112, pp. 106252-106252
Closed Access | Times Cited: 59
Structural, rheological and antioxidant properties of pectins from Equisetum arvense L. and Equisetum sylvaticum L.
Olga A. Patova, В. В. Смирнов, Victoria V. Golovchenko, et al.
Carbohydrate Polymers (2019) Vol. 209, pp. 239-249
Closed Access | Times Cited: 55
High methoxyl pectin from the soluble dietary fiber of passion fruit peel forms weak gel without the requirement of sugar addition
Kahlile Youssef Abboud, Marcello Iacomini, Fernanda Fogagnoli Simas, et al.
Carbohydrate Polymers (2020) Vol. 246, pp. 116616-116616
Open Access | Times Cited: 55
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