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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:

Study on low methoxyl pectin (LMP) with varied molecular structures cross-linked with calcium inducing differences in the gel properties
Chunlin Wu, Jun‐Ru Qi, Jin‐song Liao, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109271-109271
Closed Access | Times Cited: 25

Showing 25 citing articles:

Pectin Extraction from Citrus paradisi Using Pressurized CO2 in Combination with Citric Acid and Citrate Buffer
Alisa Pattarapisitporn, Mikihide Demura, Wannaporn Klangpetch, et al.
Food and Bioprocess Technology (2025)
Closed Access
Pectin-based emulsion gels prepared by acidic and ionotropic methods for intestinal targeted delivery in vitro
Liping Feng, Yanqi Wang, Ting Liu, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110118-110118
Closed Access | Times Cited: 5
Gelation behavior and mechanism of low methoxyl pectin in the presence of erythritol and sucrose: The role of co-solutes
Chunlin Wu, Jin‐song Liao, Jinmei Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132261-132261
Closed Access | Times Cited: 5
Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods
Ruoxuan Li, Hekai Fan, Bowen Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130432-130432
Closed Access | Times Cited: 3
Effect of enzymatic de-esterification and RG-I degradation of high methoxyl pectin (HMP) on sugar-acid gel properties
Chunlin Wu, Ziwei Liu, Jin‐song Liao, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130724-130724
Closed Access | Times Cited: 3
Complexation of Locust bean gum and κ-carrageenan Microgels, from Aqueous phase to Oil-water interface
Wenxin Jiang, Xinwei Xiong, Fengting Li, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110409-110409
Closed Access | Times Cited: 3
Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism
Wei‐Jen Tang, Xinyi Lin, Longfei Ye, et al.
Food Chemistry (2024) Vol. 465, pp. 142040-142040
Closed Access | Times Cited: 3
Cocoa By-Products: A Comprehensive review on potential uses, waste management, and emerging green technologies for cocoa pod husk utilization
Satria Bhirawa Anoraga, Rosnah Shamsudin, Muhammad Hazwan Hamzah, et al.
Heliyon (2024) Vol. 10, Iss. 16, pp. e35537-e35537
Open Access | Times Cited: 2
Designing novel ice creams using nut oil emulsion gels based on blueberry pectin and CaCl2 as fat replacers: Insights from physicochemical and sensory properties
Qiuye Huang, Yuting Wu, Xuefei Xu, et al.
International Journal of Biological Macromolecules (2024), pp. 135344-135344
Open Access | Times Cited: 1
Preparation of W/O/W Lactiplantibacillus plantarumL3 microcapsules using modified low methoxy pectin as wall materials and their application in simulated yoghurt fermentation systems
Fuling Qi, Jiayi Zhu, Mengyang Li, et al.
International Journal of Dairy Technology (2023) Vol. 77, Iss. 1, pp. 114-131
Closed Access | Times Cited: 5
Structural characteristics and gelling properties of citrus pectins after chemical and enzymatic modifications: Conformation plays a vital role in Ca2+-induced gelation
Jiefen Cui, Dan Liu, Yuyang Zhang, et al.
Food Chemistry (2024) Vol. 459, pp. 140370-140370
Closed Access | Times Cited: 1
Synergistic intermolecular hydrogen-bonded cross-linking and steric hindrance effects enabling pomegranate-type LMFP@C for Li+ storage
Hui Li, Yun Luo, Shu-Zhe Yang, et al.
Rare Metals (2024)
Closed Access | Times Cited: 1
Influence of pH on the emulsifying property of high methyl-esterified citrus pectin in the presence of calcium cations
Chuanhui Fan, Yu Guo, Fang Cai, et al.
Carbohydrate Polymers (2024) Vol. 345, pp. 122581-122581
Closed Access | Times Cited: 1
Effect of Pectin with Different Esterification Degree on the Freeze-Thaw Stability of Gluten Protein: Structures, Functional Properties, and Cryoprotective Mechanism
Wei‐Jen Tang, Xinyi Lin, Longfei Ye, et al.
(2024)
Closed Access
Fabrication of Hydrogen-Bonded Crosslinked Hydrogel Vitrimer with Enhanced Self-Healing and Printability Via K+ Induced Low Methyl Apple Pectin
Tianya Hu, Shuai Zhang, Huan Zhang, et al.
(2024)
Closed Access
Structural Characteristics and Gelling Properties of Citrus Pectins after Chemical and Enzymatic Modifications: Conformation Plays a Vital Role in Ca2+-Induced Gelation
Jiefen Cui, Dan Liu, Yuyang zhang, et al.
(2024)
Closed Access
Unveiling the Variation of Three Pectin Fractions Structural Properties of Peach Impact on the Pulp Processing Browning
Wei-Ning Chen, Jinfeng Bi, Wenyue Wang, et al.
(2024)
Closed Access
Complex influence of structural characteristics of low-methoxyl pectins on rheological properties of semi-solid Ca-gels
Olga A. Patova, N.V. Kosolapova, Victoria V. Golovchenko
International Journal of Biological Macromolecules (2024), pp. 135633-135633
Closed Access
Impact of diverse mineral hardness in electrodialysis water on the ionotropic gelation mechanism of low methoxyl pectin
Ji‐Hyun Im, Hye-Yoon Yi, Jiyeon Chun
International Journal of Biological Macromolecules (2024), pp. 135695-135695
Closed Access
Co-influence of the degree of esterification and degree of amidation on the properties of acid-sugar-calcium amidated pectin gels
Hui-ying Wei, Jun‐Ru Qi, Jin‐song Liao, et al.
Food Hydrocolloids (2024), pp. 110707-110707
Closed Access
Structure formation mechanism of pectin-soy protein isolate gels: Unraveling the role of peach pectin fractions
Jin Xie, Jinfeng Bi, Nicolas Jacquet, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136429-136429
Closed Access
Pectin based gels and their advanced application in food: from hydrogel to emulsion gel
Shuixian Huang, Yanbing Zhang, Qin Chen, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110841-110841
Closed Access
Unveiling the structural properties of three pectin fractions variation affecting pulp browning during peach processing
Wei-Ning Chen, Jinfeng Bi, Wenyue Wang, et al.
Carbohydrate Polymers (2024) Vol. 349, pp. 123011-123011
Closed Access
Conventional and Innovative Methods for Pectin Extraction from Agro-industrial By-products
Brian Macias-Frotto, Magdalena de Jesús Rostro‐Alanís, Zamantha Escobedo‐Avellaneda, et al.
Food Engineering Reviews (2024)
Closed Access
Modulation of Gut Microbiota by Pectin: The Critical Role of Degree of Esterification and Rhamnogalacturonan-I Ratios
Weiyun Zhang, Jin‐song Liao, Jun‐Ru Qi
Food Bioscience (2024) Vol. 64, pp. 105763-105763
Closed Access
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