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:
Effect of high-pressure homogenization on rheological properties of citrus fiber
Dianbin Su, Xindi Zhu, Yong Wang, et al.
LWT (2020) Vol. 127, pp. 109366-109366
Closed Access | Times Cited: 22
Dianbin Su, Xindi Zhu, Yong Wang, et al.
LWT (2020) Vol. 127, pp. 109366-109366
Closed Access | Times Cited: 22
Showing 22 citing articles:
Food rheology applications of large amplitude oscillation shear (LAOS)
Yong Wang, Cordelia Selomulya
Trends in Food Science & Technology (2022) Vol. 127, pp. 221-244
Open Access | Times Cited: 78
Yong Wang, Cordelia Selomulya
Trends in Food Science & Technology (2022) Vol. 127, pp. 221-244
Open Access | Times Cited: 78
Hydrophobic surface modification of citrus fiber using octenyl succinic anhydride (OSA): Preparation, characterization and emulsifying properties
Yating Song, Jun‐Ru Qi, Xiao‐Quan Yang, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107832-107832
Closed Access | Times Cited: 30
Yating Song, Jun‐Ru Qi, Xiao‐Quan Yang, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107832-107832
Closed Access | Times Cited: 30
High energy media mill modified pea dietary fiber: Physicochemical property and its mechanism in stabilizing pea protein beverage
Yuting Li, Yuqi Tian, Lizhen Deng, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109392-109392
Closed Access | Times Cited: 20
Yuting Li, Yuqi Tian, Lizhen Deng, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109392-109392
Closed Access | Times Cited: 20
Microfluidization: A promising food processing technology and its challenges in industrial application
Yuting Li, Lizhen Deng, Taotao Dai, et al.
Food Control (2021) Vol. 137, pp. 108794-108794
Closed Access | Times Cited: 30
Yuting Li, Lizhen Deng, Taotao Dai, et al.
Food Control (2021) Vol. 137, pp. 108794-108794
Closed Access | Times Cited: 30
Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review
Yasamin Soleimanian, Ibrahima Sanou, Sylvie L. Turgeon, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 371-415
Closed Access | Times Cited: 29
Yasamin Soleimanian, Ibrahima Sanou, Sylvie L. Turgeon, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 371-415
Closed Access | Times Cited: 29
Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF)
Yongjian Cai, Lihua Huang, Bifen Chen, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106516-106516
Closed Access | Times Cited: 30
Yongjian Cai, Lihua Huang, Bifen Chen, et al.
Food Hydrocolloids (2020) Vol. 113, pp. 106516-106516
Closed Access | Times Cited: 30
Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization
Novita I. Putri, Miete Celus, J. Van Audenhove, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107638-107638
Open Access | Times Cited: 15
Novita I. Putri, Miete Celus, J. Van Audenhove, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107638-107638
Open Access | Times Cited: 15
Disintegrating the Structure and Improving the Functionalities of Pea Fiber by Industry-Scale Microfluidizer System
Xiaohong He, Taotao Dai, Sun Jian, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 418-418
Open Access | Times Cited: 14
Xiaohong He, Taotao Dai, Sun Jian, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 418-418
Open Access | Times Cited: 14
Can Citrus Fiber Improve the Quality of Gluten-Free Breads?
Raquel Bugarín, Manuel Gómez
Foods (2023) Vol. 12, Iss. 7, pp. 1357-1357
Open Access | Times Cited: 6
Raquel Bugarín, Manuel Gómez
Foods (2023) Vol. 12, Iss. 7, pp. 1357-1357
Open Access | Times Cited: 6
Large‐amplitude oscillatory shear behavior of xanthan gum/locust bean gum mixture: Effect of preparation methods on synergistic interaction
Duygu Özmen, Ömer Said Toker
Journal of Food Process Engineering (2022) Vol. 45, Iss. 9
Closed Access | Times Cited: 8
Duygu Özmen, Ömer Said Toker
Journal of Food Process Engineering (2022) Vol. 45, Iss. 9
Closed Access | Times Cited: 8
Effects of citrus fibre and soybean protein isolate on heat‐induced pork myofibrillar protein gel properties under low‐sodium salt conditions
Yuxuan Shi, Mingwu Zang, Shouwei Wang, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 12, pp. 7701-7711
Closed Access | Times Cited: 8
Yuxuan Shi, Mingwu Zang, Shouwei Wang, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 12, pp. 7701-7711
Closed Access | Times Cited: 8
Impact of processing and storage on citrus fiber functionality: Insights from spectroscopic techniques
G.O. Coelho, Dominique Champion, Olivier Heintz, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137281-137281
Closed Access | Times Cited: 1
G.O. Coelho, Dominique Champion, Olivier Heintz, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137281-137281
Closed Access | Times Cited: 1
Optimization of pea protein and citrus fiber contents for plant based stirred soymilk yogurt using response surface methodology
Jae-Sung Shin, Beom-Hee Kim, Hyun‐Seok Kim, et al.
Food Science and Biotechnology (2022) Vol. 31, Iss. 13, pp. 1691-1701
Open Access | Times Cited: 7
Jae-Sung Shin, Beom-Hee Kim, Hyun‐Seok Kim, et al.
Food Science and Biotechnology (2022) Vol. 31, Iss. 13, pp. 1691-1701
Open Access | Times Cited: 7
Volatiles and Antioxidant Activity of Citrus Fiber/Blackberry Gels: Influence of Sucrose and Trehalose
Mirela Kopjar, Ivana Ivić, Ivana Buljeta, et al.
Plants (2021) Vol. 10, Iss. 8, pp. 1640-1640
Open Access | Times Cited: 9
Mirela Kopjar, Ivana Ivić, Ivana Buljeta, et al.
Plants (2021) Vol. 10, Iss. 8, pp. 1640-1640
Open Access | Times Cited: 9
Quantitative investigation on the nonlinear viscoelasticity of magnetorheological gel under large amplitude oscillatory shear
Runsong Mao, Xinjie Wang, Shibo Cai, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2022) Vol. 655, pp. 130293-130293
Closed Access | Times Cited: 6
Runsong Mao, Xinjie Wang, Shibo Cai, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2022) Vol. 655, pp. 130293-130293
Closed Access | Times Cited: 6
Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides
Mirela Kopjar, Ivana Buljeta, Mario Nosić, et al.
Polymers (2022) Vol. 14, Iss. 11, pp. 2179-2179
Open Access | Times Cited: 5
Mirela Kopjar, Ivana Buljeta, Mario Nosić, et al.
Polymers (2022) Vol. 14, Iss. 11, pp. 2179-2179
Open Access | Times Cited: 5
Influence of different dispersing systems on rheological and microstructural properties of citrus fiber suspensions
Elisabetta Bruno, Fr Lupi, M. José Martín-Piñero, et al.
LWT (2021) Vol. 152, pp. 112270-112270
Closed Access | Times Cited: 7
Elisabetta Bruno, Fr Lupi, M. José Martín-Piñero, et al.
LWT (2021) Vol. 152, pp. 112270-112270
Closed Access | Times Cited: 7
Effects of Pressure from High‐Pressure Homogenization on the Performance of Soybean Flour Based‐Adhesive
Yi Zhang, Ruiqing Shi, Xianxu Zhan, et al.
Macromolecular Materials and Engineering (2020) Vol. 306, Iss. 1
Closed Access | Times Cited: 5
Yi Zhang, Ruiqing Shi, Xianxu Zhan, et al.
Macromolecular Materials and Engineering (2020) Vol. 306, Iss. 1
Closed Access | Times Cited: 5
Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber
Dianbin Su, Xindi Zhu, Yong Wang, et al.
International Journal of Food Engineering (2020) Vol. 17, Iss. 4, pp. 299-308
Closed Access | Times Cited: 5
Dianbin Su, Xindi Zhu, Yong Wang, et al.
International Journal of Food Engineering (2020) Vol. 17, Iss. 4, pp. 299-308
Closed Access | Times Cited: 5
Ultra-high-pressure homogenization in chicory root juice production
Muhammet İrfan Aksu, Halil İbrahim ERKOVAN, Şule ERKOVAN
Foods and raw materials (2024), pp. 296-305
Open Access
Muhammet İrfan Aksu, Halil İbrahim ERKOVAN, Şule ERKOVAN
Foods and raw materials (2024), pp. 296-305
Open Access
High Pressure Homogenization for Preservation of Liquid Foods- Mechanisms, Molecular Modifications and Recent Developments
R. Pandiselvam, Zeynep Tuğba Özaslan, Prashant Sahni, et al.
Future Foods (2024), pp. 100488-100488
Open Access
R. Pandiselvam, Zeynep Tuğba Özaslan, Prashant Sahni, et al.
Future Foods (2024), pp. 100488-100488
Open Access
Physicochemical, morphological, and rheological properties of cellulose nanofibrils produced via ultra-high-pressure homogenization
Lingxin YOU, Benoît MARCOLINI, Jérôme Bour, et al.
Carbohydrate Polymer Technologies and Applications (2024), pp. 100635-100635
Open Access
Lingxin YOU, Benoît MARCOLINI, Jérôme Bour, et al.
Carbohydrate Polymer Technologies and Applications (2024), pp. 100635-100635
Open Access
