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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:

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: 163

Showing 1-25 of 163 citing articles:

Fruit and vegetable waste management: Conventional and emerging approaches
Irene Esparza, Nerea Jiménez‐Moreno, Fernando Bimbela, et al.
Journal of Environmental Management (2020) Vol. 265, pp. 110510-110510
Closed Access | Times Cited: 361
Casein and pectin: Structures, interactions, and applications
Wusigale, Li Liang, Yangchao Luo
Trends in Food Science & Technology (2020) Vol. 97, pp. 391-403
Closed Access | Times Cited: 310
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: 239
Extraction, Characterisation, and Application of Pectin from Tropical and Sub-Tropical Fruits: A Review
Marie Carene Nancy Picot-Allain, Brinda Ramasawmy, Mohammad Naushad Emmambux
Food Reviews International (2020) Vol. 38, Iss. 3, pp. 282-312
Closed Access | Times Cited: 221
Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications
Vinay Chandel, Deblina Biswas, Swarup Roy, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2683-2683
Open Access | Times Cited: 219
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: 213
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
Nutritional and Bioactive Components of Pomegranate Waste Used in Food and Cosmetic Applications: A Review
Katharine Ko, Younas Dadmohammadi, Alireza Abbaspourrad
Foods (2021) Vol. 10, Iss. 3, pp. 657-657
Open Access | Times Cited: 127
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
Value-added utilization of fruit and vegetable processing by-products for the manufacture of biodegradable food packaging films
Iraj Karimi Sani, Mahdieh Masoudpour-Behabadi, Mahmood Alizadeh Sani, et al.
Food Chemistry (2022) Vol. 405, pp. 134964-134964
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: 114
Current progress in valorization of food processing waste and by-products for pectin extraction
Santosh Kumar, Jyotismita Konwar, Manashi Das Purkayastha, et al.
International Journal of Biological Macromolecules (2023) Vol. 239, pp. 124332-124332
Open Access | Times Cited: 48
Optimization of pectin extraction from fruit peels by response surface method: Conventional versus microwave-assisted heating
Thi Anh Thu Dao, Hayden K. Webb, François Malherbe
Food Hydrocolloids (2020) Vol. 113, pp. 106475-106475
Closed Access | Times Cited: 130
Selective flotation of scheelite from calcite using xanthan gum as depressant
Liuyang Dong, Fen Jiao, Wenqing Qin, et al.
Minerals Engineering (2019) Vol. 138, pp. 14-23
Closed Access | Times Cited: 117
Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review
Jianing Liu, Jinfeng Bi, David Julian McClements, et al.
Carbohydrate Polymers (2020) Vol. 250, pp. 116890-116890
Closed Access | Times Cited: 114
Flotation separation of scheelite from calcite using pectin as depressant
Fen Jiao, Liuyang Dong, Wenqing Qin, et al.
Minerals Engineering (2019) Vol. 136, pp. 120-128
Closed Access | Times Cited: 98
Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties
Wenjun Wang, Yiming Feng, Weijun Chen, et al.
Ultrasonics Sonochemistry (2020) Vol. 70, pp. 105322-105322
Open Access | Times Cited: 97
Optimization of microwave-assisted extraction of cocoa bean shell waste and evaluation of its antioxidant, physicochemical and functional properties
Cristina Mellinas, Alfonso Jiménez, Marı́a Carmen Garrigós
LWT (2020) Vol. 127, pp. 109361-109361
Closed Access | Times Cited: 93
Deep eutectic solvents (DES) mediated extraction of pectin from Averrhoa bilimbi: Optimization and characterization studies
Muhammad Hakimin Shafie, Rizana Yusof, Chee‐Yuen Gan
Carbohydrate Polymers (2019) Vol. 216, pp. 303-311
Closed Access | Times Cited: 88
Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan
Xi Yang, Tian Gong, Dan Li, et al.
Carbohydrate Polymers (2019) Vol. 226, pp. 115278-115278
Closed Access | Times Cited: 76
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: 75
Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure
Yang Jiang, Yuzhu Zhu, Feng Li, et al.
International Journal of Biological Macromolecules (2020) Vol. 151, pp. 193-203
Closed Access | Times Cited: 74
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: 71
Structural, physicochemical, and in-vitro release properties of hydrogel beads produced by oligochitosan and de-esterified pectin from yuzu (Citrus junos) peel as a quercetin delivery system for colon target
Taehee Lee, Yoon Hyuk Chang
Food Hydrocolloids (2020) Vol. 108, pp. 106086-106086
Closed Access | Times Cited: 71
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
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