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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:

Impact of heat-set and cold-set gelling polysaccharides on potato protein gelation: Gellan gum, agar, and methylcellulose
Jaekun Ryu, David Julian McClements
Food Hydrocolloids (2023) Vol. 149, pp. 109535-109535
Open Access | Times Cited: 16

Showing 16 citing articles:

Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms
Qiongling Chen, Hongyan Ji, Zhengli Wang, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111187-111187
Closed Access | Times Cited: 1
Gellan Gum as a Unique Microbial Polysaccharide: Its Characteristics, Synthesis, and Current Application Trends
Raghad Abdl Karim Abdl Aali, Shayma Thyab Gddoa Al‐Sahlany
Gels (2024) Vol. 10, Iss. 3, pp. 183-183
Open Access | Times Cited: 9
Control of plant-based biopolymer composite gel texture: Combining potato proteins with different high acyl-low acyl gellan gum ratios
Jaekun Ryu, David Julian McClements
Food Hydrocolloids (2023) Vol. 149, pp. 109636-109636
Closed Access | Times Cited: 16
Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties
Raquel F.S. Gonçalves, Hualu Zhou, A. A. Vicente, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109721-109721
Open Access | Times Cited: 15
Effects of Konjac Glucomannan and Chitin Nanowhiskers on Structural and Physical Properties of Soy Protein Isolate Composite Hydrogels
Jianbo Zhao, Danjie Li, Ronghua Deng, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 767-767
Open Access
Development of Novel Protein-Rich Foods: Studies of Composite Hydrogels Formed from Potato Proteins and Gellan Gums with Different Degrees of Acylation
Sisheng Li, Minna Luo, Minghe Wang, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110387-110387
Closed Access | Times Cited: 4
Texture improvement and in vitro digestion modulation of plant-based fish cake analogue by incorporating hydrocolloid blends
Felicia Zhi Wen Peh, Zhao Lin, Yin Yin Chia, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100775-100775
Open Access | Times Cited: 3
Progress of plant‐derived non‐starch polysaccharides and their challenges and applications in future foods
Qing Guo, Min Zhang, Arun S. Mujumdar
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 3
Potential for fabricating tough double network hydrogels using mixed polysaccharides: High-acyl gellan with low-acyl gellan, agar, or κ-carrageenan
Jaekun Ryu, David Julian McClements
Food Hydrocolloids (2024), pp. 110898-110898
Closed Access | Times Cited: 3
Gelation properties and swallowing characteristics of heat-induced whey protein isolate/chia seed gum composite gels as dysphagia food
Lin Li, Yuqiao Wang, Lin-Da Zhang, et al.
Food Chemistry (2024) Vol. 464, pp. 141712-141712
Closed Access | Times Cited: 2
Formation and Characterization of Mycelium–Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes
Ramdattu Santhapur, Disha Jayakumar, David Julian McClements
Foods (2024) Vol. 13, Iss. 24, pp. 4109-4109
Open Access | Times Cited: 1
Enhancing the survival of Lactobacillus plantarum via the rational design of whey protein isolate-high acyl gellan gum gelled water-in-oil emulsions
Peiyang Li, Meiqi Liu, Wenjing Lu, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 705, pp. 135707-135707
Closed Access | Times Cited: 1
Fireside Chat with David Julian McClements─Sustainable and Functional Food Systems
Milad Kamkar, Julio F. Serrano
ACS Sustainable Resource Management (2024) Vol. 1, Iss. 8, pp. 1616-1619
Closed Access
Formation and physical properties of casein–gellan gum/Ca2+ gel with interpenetrating polymer network
Chong Chen, Jing Wang, Pengjie Wang, et al.
LWT (2024), pp. 117284-117284
Open Access
Plant-based marbled salami analogs: Emulsion-loaded microgels embedded within protein-polysaccharide hydrogel matrices
Xiaoyan Hu, Xiaoke Xiang, Min‐Jie Cao, et al.
Food Hydrocolloids (2024), pp. 110638-110638
Closed Access
The impact of measuring conditions on the relationship between sensory and measured juiciness in plant-based burgers
Raisa Rudge, Felix Briner, Reed A. Nicholson, et al.
Food Hydrocolloids (2024), pp. 110849-110849
Closed Access
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