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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:

Emulsifying and emulsion stabilization mechanism of pectin from Nicandra physaloides (Linn.) Gaertn seeds: Comparison with apple and citrus pectin
Hongyi Liu, Lizhen Deng, Taotao Dai, et al.
Food Hydrocolloids (2022) Vol. 130, pp. 107674-107674
Closed Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction
Yibo Liu, Xiaobing Guo, Ting Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130606-130606
Closed Access | Times Cited: 15
Fabrication of Pickering emulsions stabilized by citrus pectin modified with β-cyclodextrin and its application in 3D printing
Shaoyi Cen, Zhihua Li, Ziang Guo, et al.
Carbohydrate Polymers (2023) Vol. 312, pp. 120833-120833
Closed Access | Times Cited: 35
A critical review of RG-I pectin: sources, extraction methods, structure, and applications
Hui Niu, Zuman Dou, Keke Hou, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 24, pp. 8911-8931
Closed Access | Times Cited: 27
Lotus leaf polysaccharides prepared by alkaline water, deep eutectic solvent and high pressure homogenization-assisted dual enzyme extraction: A comparative study of structural features, prebiotic activities and functionalities
Yu Ke, Lianzhu Lin, Mouming Zhao
Food Hydrocolloids (2023) Vol. 143, pp. 108870-108870
Closed Access | Times Cited: 25
Physicochemical and functional properties of RG-I enriched pectin extracted from thinned-young apples
Jiebing Zhou, Dan Liu, Wenhui Xia, et al.
International Journal of Biological Macromolecules (2023) Vol. 236, pp. 123953-123953
Closed Access | Times Cited: 23
Pectin: A review with recent advances in the emerging revolution and multiscale evaluation approaches of its emulsifying characteristics
Yangyang Jia, Chuang Wang, Ibrahim Khalifa, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110428-110428
Closed Access | Times Cited: 8
The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion
Xixiang Shuai, Jun Chen, Qi Liu, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3444-3444
Open Access | Times Cited: 28
Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability
Yonglun Liang, Yang Yang, Lili Zheng, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 3995-3995
Open Access | Times Cited: 25
The structure-function relationships of pectins separated from three citrus parts: Flavedo, albedo, and pomace
Lin Zhang, Jiefen Cui, Shaojie Zhao, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108308-108308
Closed Access | Times Cited: 24
Different interfaces for stabilizing liquid–liquid, liquid–gel and gel–gel emulsions: Design, comparison, and challenges
Yao Lu, Yanhui Zhang, Ruoning Zhang, et al.
Food Research International (2024) Vol. 187, pp. 114435-114435
Closed Access | Times Cited: 5
Pectin in drug delivery
Vahid Reza Askari, Nazanin Slamani, Mina Nikfarjam, et al.
Elsevier eBooks (2025), pp. 73-104
Closed Access
Gold Decorated Reduced Graphene Oxide (Au/rGO@PDGME) Nanoflakes with Effective Diverse Catalytic Activity: A Hydrothermal Synthesis
B.D. Vishwajit, Pravin O. Patil, Akila Prashant, et al.
Journal of Molecular Structure (2025), pp. 142123-142123
Closed Access
Gelation behaviors and mechanism of a new pectic polysaccharide from apple pomace as a potential gelatin substitute
Shuai Luo, Shuaida Wang, Xudong Yang, et al.
International Journal of Biological Macromolecules (2023) Vol. 241, pp. 124558-124558
Closed Access | Times Cited: 12
Rhamnogalacturonan I-Enriched Pectin, Flavonoids, and Alkaloids from Lotus Leaf Infusion in Regulating Glycolipid Absorption and Metabolism: Isolation, In Vitro Bioactivity Verification, and Structural Characterization
Yu Ke, Lianzhu Lin, Mouming Zhao
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 23, pp. 8969-8980
Closed Access | Times Cited: 12
Comparison of structures and emulsifying properties between water-extracted pectins from Fructus aurantii
Jiaying Zhao, Tao Hong, Yanjie Hou, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 125005-125005
Closed Access | Times Cited: 11
Impact mechanism of methylation degree on structure and emulsifying ability of soy hull polysaccharides
Hui Yang, Shengnan Wang, Lina Yang, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 109042-109042
Closed Access | Times Cited: 11
Comparison of physicochemical properties and digestion behaviors of O/W emulsion stabilized by OSA/DDSA-modified high resistant starch
Jingye Zhu, Suping Zhu, Jianshe Chen, et al.
Journal of Food Engineering (2024) Vol. 382, pp. 112200-112200
Closed Access | Times Cited: 4
Pectin-stabilized emulsions: structure-emulsification relationships, covalent and non-covalent modifications, and future trends
Hui Niu, Xianwei Chen, Xiong Fu, et al.
Trends in Food Science & Technology (2025), pp. 104986-104986
Closed Access
Extraction and characterization of a pectin from sea buckthorn peel
Yulian Zhu, Keshan Liu, Michael Yuen, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 17
Pectin-type polysaccharide from galangal: An efficient emulsifier to construct the emulsion-based delivery system for galangal flavonoids
Yu Ke, Chunyang Geng, Lianzhu Lin, et al.
International Journal of Biological Macromolecules (2022) Vol. 221, pp. 644-652
Closed Access | Times Cited: 17
Structure characterization and calcium ions induced emulsion gel properties of pectic polysaccharide from Fructus aurantii
Jiaying Zhao, Yanjie Hou, Bijing Guan, et al.
Food Bioscience (2023) Vol. 53, pp. 102769-102769
Closed Access | Times Cited: 9
Stabilization mechanism of different emulsifiers using dissipative particle dynamic simulation
Housheng Xiong, Xinan Xie, Yan Li, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2023) Vol. 673, pp. 131797-131797
Closed Access | Times Cited: 8
Effects of extraction methods on the physicochemical properties and functionalities of pectic polysaccharides from burdock (Arctium lappa L.)
Zhen Wang, Wancheng Song, Haizhao Song, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128684-128684
Closed Access | Times Cited: 8
Fabrication, characterization and mechanistic exploration of zein/pectin binary nanocomplex by a one-step and organic solvent free technique
Lingyuan Wang, Diandian Huang, Keting Li, et al.
LWT (2024) Vol. 204, pp. 116349-116349
Open Access | Times Cited: 2
Development of apple pectin/chitosan-based active films integrated with apple polyphenol/hydroxypropyl-β-cyclodextrin inclusion complex for pork preservation
Peirui Yi, Huan Guo, Yangyu Zhou, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136895-136895
Closed Access | Times Cited: 2
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