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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:

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: 22

Showing 22 citing articles:

Structural and functional characteristics of pectins from three cultivars of apple (Malus pumila Mill.) pomaces
Huan Guo, Hang Li, Wenyi Ran, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132002-132002
Closed Access | Times Cited: 6
Pectin obtention from agroindustrial wastes of Malus domestica using green solvents (citric acid and natural deep eutectic solvents). Chemical, thermal, and rheological characterization
Carolina Vargas, Nora M.A. Ponce, Carlos A. Stortz, et al.
Frontiers in Chemistry (2025) Vol. 12
Open Access
Preparation and structure-function relationships of homogalacturonan-rich and rhamnogalacturonan-I rich pectin: A review
Xiushan Zhang, Yanmin Cui, Xuan Zhang, et al.
International Journal of Biological Macromolecules (2025), pp. 140775-140775
Closed Access
Standardization of extraction of pectin from Assam lemon (Citrus limon Burm f.) peels using novel technologies and quality characterization
Somya Singhal, Sankar Chandra Deka, Anastasios Koidis, et al.
Biomass Conversion and Biorefinery (2024)
Closed Access | Times Cited: 4
Update of high-intensity ultrasound applications for the extraction of pectin from agri-food by-products
Oswaldo Hernández‐Hernández, Álvaro Ferreira-Lazarte, Brijesh K. Tiwari, et al.
TrAC Trends in Analytical Chemistry (2024) Vol. 175, pp. 117728-117728
Open Access | Times Cited: 4
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: 4
Ultrasound-assisted alkali extraction of RG-I enriched pectin from thinned young apples: Structural characterization and gelling properties
D.-F. Liu, Wenhui Xia, Jiaqi Liu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109879-109879
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
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: 8
Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips
Fengzhao Wang, Jinfeng Bi, Jin Xie, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110516-110516
Closed Access | Times Cited: 2
Physicochemical, structural and functional properties of low methoxyl pectin‑iron (III) complex and its effect on rats with iron deficiency anemia
Jing Jing, Zhijun Zhang, Zhiyong Hu, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132099-132099
Closed Access | Times Cited: 1
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: 1
Versatile Polysaccharides for Application to Semi-Solid and Fluid Foods: The Pectin Case
Taíse Toniazzo, João Paulo Fabi
Fluids (2023) Vol. 8, Iss. 9, pp. 243-243
Open Access | Times Cited: 4
Verifying the Optimal Extraction Method and Content of Red Okra Extracts and Crude Pectin Using Response Surface Methodology (RSM)
Seon ah Son, Young‐Bae Kim, Eun Sun Kim, et al.
Processes (2023) Vol. 11, Iss. 10, pp. 2867-2867
Open Access | Times Cited: 3
Value Addition to Agro-Industrial Waste Through Pectin Extraction: Chemometric Categorization, Density Functional Theory Analysis, Rheology Investigation, Optimization Using Response Surface Methodology and Prospective Applications Through Hydrogel Preparation
Harshdeep Rana, Jasneet Rana, Dipti Sareen, et al.
Journal of Polymers and the Environment (2023) Vol. 32, Iss. 7, pp. 2965-2987
Closed Access | Times Cited: 2
Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure
Luis Condezo‐Hoyos, Paola Cortés-Avendaño, Sebastián Lama-Quispe, et al.
Ultrasonics Sonochemistry (2023) Vol. 102, pp. 106743-106743
Open Access | Times Cited: 2
In vitro antiviral effect of sulfated pectin from Mangifera indica against the infection of the viral agent of childhood bronchiolitis (Respiratory Syncytial Virus - RSV)
Mário Gabriel Lopes Barboza, André Luiz Dyna, Thiago Ferreira de Lima, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 135387-135387
Closed Access
A pectic polysaccharide from Typhonii Rhizoma: Characterization and antiproliferative activity in K562 cells through regulating mitochondrial function and energy metabolism
Xiaodan Qi, Ying Liu, Ying Zhou, et al.
Carbohydrate Polymers (2024) Vol. 348, pp. 122897-122897
Closed Access
The Properties of Pectin Extracted from the Residues of Vinegar-Fermented Apple and Apple Pomace
Aslı Muslu Can, Ruşen Metin Yıldırım, Ayşe Karadağ
Fermentation (2024) Vol. 10, Iss. 11, pp. 556-556
Open Access
Valorization of apple pomace: Structural and rheological characterization of low-Methoxyl Pectins extracted with green agents of citric acid/sodium citrate
Rui‐tang Guo, Rong Fan, Jiaxuan Hu, et al.
Food Chemistry X (2024) Vol. 24, pp. 102010-102010
Open Access
Optimization of the extraction process of goji berry pectin using response surface methodology and its suitability as thickener for yogurt
Lijing Geng, Qianqian Shi, Wei Zhou, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40708-e40708
Open Access
Extraction and characterization of pectin from passion fruit peel, and its application in synbiotic ice cream: A study from Phetchabun, Thailand
Rattanaporn Pimisa, Wichanee Bankeeree, Suppasil Maneerat, et al.
Future Foods (2024), pp. 100510-100510
Open Access
Structural, Chemical and Technofunctional Properties Pectin Modification by Green and Novel Intermediate Frequency Ultrasound Procedure
Luis Condezo‐Hoyos, Paola Cortés-Avendaño, Sebastián Lama-Quispe, et al.
(2023)
Open Access
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