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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:

Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum
M.C. Cortez-Trejo, Guadalupe Loarca‐Piña, Juan de Dios Figueroa‐Cárdenas, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107873-107873
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides
Ming Li, Lei Feng, Yayuan Xu, et al.
Food Chemistry (2023) Vol. 414, pp. 135702-135702
Closed Access | Times Cited: 54
Development and characterization of quinoa protein-fucoidan emulsion gels with excellent rheological properties for 3D printing and curcumin encapsulation stability
Kuo Zhao, Yilin Hao, Xin Guo, et al.
Food Chemistry (2025) Vol. 471, pp. 142819-142819
Closed Access
Advances in the formation mechanism of set-type plant-based yogurt gel: a review
Xinya Yin, Jinxin Li, Ling Zhu, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-20
Closed Access | Times Cited: 13
3D-Printed Pea Protein–Based Dysphagia Diet Affected by Different Hydrocolloids
Yaolei Zhu, Lei Chen, Xiaofan Zhang, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 6, pp. 1492-1506
Closed Access | Times Cited: 12
The fabrication, microstructure,rheological properties and interactions of soft solid oleogels of hazelnut oil body
Qiuyu Wang, Fengru Zhang, Shunyu Wang, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110711-110711
Closed Access | Times Cited: 3
Formation and characteristics of curcumin-loaded binary gels formed from large yellow croaker (Pseudosciaena crocea) roe protein isolate and gellan gum
Yi‐Nan Du, Jia‐Nan Yan, Shiqi Xu, et al.
Food Chemistry (2022) Vol. 405, pp. 134759-134759
Closed Access | Times Cited: 17
Formulations and assessments of structure, physical properties, and sensory attributes of soy yogurts: Effect of carboxymethyl cellulose content and degree of substitution
Weiwen Ren, Hongshan Liang, Shilin Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 257, pp. 128661-128661
Closed Access | Times Cited: 8
Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights
Changhong Li, Taotao Dai, Deyu Jiang, et al.
Food Research International (2024) Vol. 195, pp. 114988-114988
Closed Access | Times Cited: 2
Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels
Xinyu Shi, Jiaqi Liu, Qian Liu, et al.
Food Hydrocolloids (2024), pp. 110839-110839
Closed Access | Times Cited: 2
Mechanical properties and microstructure of (emul)gels formed by mixtures of proteins and polysaccharides
Christophe Chassenieux, Taco Nicolaï
Current Opinion in Colloid & Interface Science (2023) Vol. 70, pp. 101781-101781
Open Access | Times Cited: 7
The Preparation and Characterization of Quinoa Protein Gels and Application in Eggless Bread
Qianqian Xu, Xinxia Zhang, Zhongyu Zuo, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1271-1271
Open Access | Times Cited: 1
Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilization
Ronald Marsiglia-Fuentes, J.M. Franco, Luis A. García‐Zapateiro
Food and Bioproducts Processing (2024) Vol. 147, pp. 70-81
Open Access | Times Cited: 1
Effect of inulin on structural, physicochemical, and in vitro gastrointestinal tract release properties of core-shell hydrogel beads as a delivery system for vitamin B12
Min Ho Lee, Areum Han, Yoon Hyuk Chang
Food Chemistry (2024) Vol. 463, pp. 141351-141351
Closed Access | Times Cited: 1
Fabrication and Characterization of Konjac Glucomannan/Oat β-Glucan Composite Hydrogel: Microstructure, Physicochemical Properties and Gelation Mechanism Studies
Xiaoyuan Geng, Nuo Zhao, Xiwang Song, et al.
Molecules (2022) Vol. 27, Iss. 23, pp. 8494-8494
Open Access | Times Cited: 9
Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex
Ihor Ustymenko, Larysa Bal-Prylypko, Mykola Nikolaenko, et al.
Potravinarstvo Slovak Journal of Food Sciences (2023) Vol. 17, pp. 159-169
Open Access | Times Cited: 4
Amaranth Seeds and Sprouts as Functional Ingredients for the Development of Dietary Fiber, Betalains, and Polyphenol-Enriched Minced Tilapia Meat Gels
Iza F. Pérez‐Ramírez, Ana María Sotelo-González, Gerardo López‐Echevarría, et al.
Molecules (2022) Vol. 28, Iss. 1, pp. 117-117
Open Access | Times Cited: 5
Influence of dextrans on the textural, rheological, and microstructural properties of acid-induced faba bean protein gels
Tang Hui-hua, Junfei Chen, Biqin Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101184-101184
Open Access
Effect of Inulin on Structural, Physicochemical, and in Vitro Gastrointestinal Tract Release Properties of Core-Shell Hydrogel Beads as a Delivery System for Vitamin B12
Min Ho Lee, Areum Han, Yoon Hyuk Chang
(2024)
Closed Access
Soft Ca2+-induced pea protein gels through mild heating: controlling elasticity and fracturing behavior
Wenbo Ren, Lı́lı́a Ahrné, Deniz Z. Gunes
Food Hydrocolloids (2024), pp. 110709-110709
Open Access
Rheological study of pullulan-pectin mixtures to prepare gel beads using the drip method and evaluation as gallic acid release systems
Esther Santamaría, Alicia Maestro, Shantanu Chowdhury, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110747-110747
Open Access
Novel insights into the effect of magnesium chloride or combined with glucono-δ-lactone on the quality of tofu
Jiaying Chen, Ruyi Tang, Wenjing Yang, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 12, pp. 10109-10118
Closed Access
Towards ideal plant-based yogurts: evaluating component and processing effects on mouthfeel and stability
Weiwen Ren, Hongshan Liang, Bin Li, et al.
Journal of Future Foods (2024) Vol. 5, Iss. 5, pp. 455-469
Closed Access
Thermal aggregation and gelation behaviors of glucono-δ-lactone-induced soy protein hydrolysate gels: Effects of protein and coagulant concentrations
Jinjie Yang, Ying Xin, Baokun Qi
International Journal of Biological Macromolecules (2024) Vol. 291, pp. 139229-139229
Closed Access
Design of glucono‐δ‐lactone‐induced pinto bean protein isolate/κ‐carrageenan mixed gels with various microstructures: fabrication, characterization, and release behavior
Neda Aliabbasi, Zahra Emam‐Djomeh, Gholamreza Askari, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 3, pp. 1484-1498
Closed Access | Times Cited: 2
Synergistic effects of sugar beet pectin and laccase on gel properties of egg white
Minquan Xia, Haobo Jin, Wanyi Dong, et al.
Food Science of Animal Products (2023) Vol. 1, Iss. 1, pp. 9240003-9240003
Open Access
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