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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:

Classification, gelation mechanism and applications of polysaccharide-based hydrocolloids in pasta products: A review
Jie Li, Mei Liu, Guolan Qin, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125956-125956
Open Access | Times Cited: 18

Showing 18 citing articles:

Hydrocolloid application in yogurt: Progress, challenges and future trends
Jianwei Zang, Pin-Jian Xiao, Yuqin Chen, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110069-110069
Closed Access | Times Cited: 9
Interaction of anthocyanins, soluble dietary fiber and waxy rice starch: Their effect on freeze-thaw stability, water migration, and pasting, rheological and microstructural properties of starch gels
Jia Li, Chun Liu, Na‐Na Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133174-133174
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
Alleviative effects of Dendrobium officinale polysaccharide on the quality deterioration of frozen dough and corresponding bread
Su Jiang-Peng, Fang Jia-Qin, Chuang Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 140705-140705
Closed Access
Effects of oligosaccharides, sodium carboxymethyl cellulose and D-allulose on thermomechanical, rheological, fermentation properties of sugar-reduced dough
Z. J. Xiao, Shuang Wu, Hongshan Liang, et al.
Food Research International (2025), pp. 116163-116163
Closed Access
Microemulsions constructed by a biosurfactant
Lin Han, Lin Ma, Liya Zhang, et al.
Colloid & Polymer Science (2025)
Closed Access
A review on extraction, purification, structural characteristics, biological activities, applications of polysaccharides from Hovenia dulcis Thunb. (Guai Zao)
Zhaojiong Zhang, Aiqi Yu, Wenjing Hu, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 131097-131097
Closed Access | Times Cited: 4
Extraction, purification, structural characteristics, bioactivity and potential applications of polysaccharides from Semen Coicis: A review
Ting Zhang, Mengjie Chen, Dan Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132861-132861
Closed Access | Times Cited: 4
Acid resistance of different polysaccharide hydrocolloids: pH effects
Huaitian Cui, Lianzhong Ai, Zhiqiang Xiong, et al.
Bioactive Carbohydrates and Dietary Fibre (2024), pp. 100458-100458
Closed Access | Times Cited: 4
3D Food Printing: A Comprehensive Review And Critical Analysis On Technologies, Food Materials, Applications, Challenges, And Future Prospects
Aamir Sohel, Sandeep Sahu, Geoffrey R. Mitchell, et al.
Food Engineering Reviews (2025)
Closed Access
Use of sodium alginate for improving the quality of high-fiber pasta supplemented with sim pomace
Dien Quang Long, Tho D. Pham, Nữ Minh Nguyệt Tôn, et al.
Food Hydrocolloids for Health (2025), pp. 100210-100210
Open Access
Plant-based whipping cream: A promising sustainable alternative to dairy products
Hua Xu, Mingcui Huang, Huilin Huan, et al.
Advances in Colloid and Interface Science (2025), pp. 103494-103494
Closed Access
Characterization of Starch from Jinicuil (Inga jinicuil) Seeds and Its Evaluation as Wall Material in Spray Drying
Alejandro Aparicio‐Saguilán, Lucio Abel Vázquez‐León, Ana Sofía Martínez-Cigarroa, et al.
Agronomy (2024) Vol. 14, Iss. 2, pp. 272-272
Open Access | Times Cited: 3
Effects of Xanthan gum and Potassium carbonate on the quality and flavor properties of frozen Jiuniang doughs
Wenjie Ma, Jialuo Shan, Mengyao Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127191-127191
Closed Access | Times Cited: 5
Polysaccharide-potato protein coacervates for enhanced anthocyanin bioavailability and stability
Havva Aktaş, Jorge A. Custodio‐Mendoza, Arkadiusz Szpicer, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136829-136829
Closed Access | Times Cited: 1
Low-ester pectin effectively enhanced the thermal, rheological and structural properties of wheat dough relative to the high-ester pectin
Jinfeng Chen, Yanli Cui, Wanlu Shi, et al.
LWT (2024), pp. 117068-117068
Open Access
Potential of curdlan use on the improving textural, cooking and sensory quality, and predicted glycemic index of high-fiber pasta added with watermelon rind
Dien Quang Long, Thị Thu Trà Trần, Nữ Minh Nguyệt Tôn, et al.
Bioactive Carbohydrates and Dietary Fibre (2024), pp. 100464-100464
Closed Access
Breading Systems: II. Opportunities For Gluten-Free Alternative
Elena Molchanova, M. Berdimuratova, I. D. Sechkov
Proceedings of the Voronezh State University of Engineering Technologies (2024) Vol. 86, Iss. 1, pp. 108-116
Open Access
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