Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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 rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin
Tianfu Cheng, Zhongjiang Wang, Fuwei Sun, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109305-109305
Closed Access | Times Cited: 55

Showing 1-25 of 55 citing articles:

Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios
Shuanghe Ren, Guofang Zhang, Ting‐Fang Wang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110025-110025
Closed Access | Times Cited: 28
Effect of glycosylation on soy protein isolate–sodium carboxymethyl cellulose conjugates heat-induced gels and their applications as carriers of riboflavin
Fuwei Sun, Jing Xu, Ting‐Fang Wang, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110072-110072
Closed Access | Times Cited: 23
Effect of apple high-methoxyl pectin on heat-induced gelation of silver carp myofibrillar protein
Yu Han, Yunfeng Zhao, Runze Li, et al.
Food Chemistry (2024) Vol. 441, pp. 138366-138366
Closed Access | Times Cited: 20
Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties
Xueting Zheng, Tianfu Cheng, Sibo Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 139396-139396
Closed Access | Times Cited: 3
Effect of freeze-thaw processes on the water-absorption ability and mechanical properties of hydrogel pads with chitosan/poly(vinyl alcohol) based on citrate crosslinks
Chang Li-xin, Baohua Kong, Qian Liu, et al.
Food Chemistry (2025), pp. 142785-142785
Closed Access | Times Cited: 2
Physiochemical and rheological characterization of plant-based proteins, pectin, and chitin nanofibers for developing Pickering emulsions as potential fat alternatives
Chenyang Ji, Yi Wang, W. K. Anson, et al.
Food Chemistry (2025) Vol. 472, pp. 142975-142975
Closed Access | Times Cited: 2
Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes
Zheng Xu, Xiaoying Zhang, Xixi Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129855-129855
Closed Access | Times Cited: 13
Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication
Tianfu Cheng, Guofang Zhang, Fuwei Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106843-106843
Open Access | Times Cited: 11
Charge density of carboxymethyl cellulose affects depletion attraction-stabilized egg yolk Pickering emulsion gels: Rheological and interfacial properties
Jingjie Hou, Yujia Liu, Zhong‐Tao Jiang, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110612-110612
Closed Access | Times Cited: 11
Recovery of soy whey protein from soy whey wastewater at various cavitation jet pretreatment time and their structural and emulsifying properties
Caihua Liu, Fuwei Sun, Yachao Tian, et al.
Food Chemistry X (2024) Vol. 21, pp. 101122-101122
Open Access | Times Cited: 8
Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methyl
Yang Li, Jing Xu, Fuwei Sun, et al.
Food Chemistry (2024) Vol. 451, pp. 139415-139415
Closed Access | Times Cited: 8
Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications
Xinnan Ye, Lai Wei, Luyao Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135397-135397
Closed Access | Times Cited: 8
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: air/water interface microstructure and rheological properties
Yanan Guo, Shuo Zhang, Yue Gu, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110624-110624
Closed Access | Times Cited: 8
Effect of sanxan as novel natural gel modifier on the physicochemical and structural properties of microbial transglutaminase-induced mung bean protein isolate gels
Kangning Wang, Jiahui Wang, Lei Chen, et al.
Food Chemistry (2024) Vol. 449, pp. 139147-139147
Closed Access | Times Cited: 7
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: 6
Synergistic effects of microbial transglutaminase and apple pectin on the gelation properties of pea protein isolate and its application to probiotic encapsulation
Kangning Wang, Hui Sun, Zhihan Cui, et al.
Food Chemistry (2023) Vol. 439, pp. 138232-138232
Closed Access | Times Cited: 14
Fabrication of blueberry anthocyanins–rich gels based on the apricot polysaccharides with different esterification degrees
Xin Cheng, Caie Wu, Gongjian Fan, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133154-133154
Closed Access | Times Cited: 5
High internal phase Pickering emulsions co-stabilized by zein nanoparticles and cellulose nanocrystals: Fabrication, characterization, and application
Song Cui, Yue Yu, David Julian McClements, et al.
Food Hydrocolloids (2024), pp. 110650-110650
Closed Access | Times Cited: 5
Enhanced physicochemical properties and riboflavin 7 delivery ability of soy isolate protein/sugar beet pectin composite freeze-dried gels prepared by double crosslinking strategy
Cao Jin, Li Liang, Xiaoyu Yang
Carbohydrate Polymers (2024) Vol. 349, pp. 122953-122953
Closed Access | Times Cited: 5
Ficus awkeotsang Makino pectin in acidic environments: Insights into pectin structure, gelation behavior, and gel properties
Dingyang Lv, Fusheng Chen, Xi Yang, et al.
Carbohydrate Polymers (2024) Vol. 332, pp. 121913-121913
Closed Access | Times Cited: 4
Insight into the Stabilization Mechanism of Succinylation Modification on Black Bean Protein Gels: Molecular Conformation, Microstructure, and Gel Properties
Xiaoyi Cheng, Wenkang Li, Ruiqi Peng, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 28, pp. 15920-15932
Closed Access | Times Cited: 4
Fabrication of mung bean protein-sugar beet pectin hydrogels by duo-induction of heating and laccase: Gelling properties and delivery of riboflavin
Yutong Guo, Li Liang, Xiaoyu Yang
Food Hydrocolloids (2024) Vol. 159, pp. 110690-110690
Closed Access | Times Cited: 4
Interfacial structure modification and enhanced emulsification stability of microalgae protein through interaction with anionic polysaccharides
Xiao Jing Guo, B Liu, Yulin Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137404-137404
Closed Access | Times Cited: 4
Gel properties of soybean protein isolate–pectin mixed system: Effects of pH and pectin degree of methoxylation
Qi Wang, Shizhang Yan, Tianyao Chen, et al.
Journal of Molecular Liquids (2025), pp. 126871-126871
Closed Access
Preparation and characterization of chickpea protein isolate-grape seed proanthocyanidin-konjac gum ternary complex: Focusing on structure, gel properties, stability and functional properties
Fang Ma, Qian Zhang, Yang Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140239-140239
Closed Access
Page 1 - Next Page

Scroll to top