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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:

Functional and structural properties of dietary fiber from citrus peel affected by the alkali combined with high-speed homogenization treatment
Yue Zhang, Jin‐song Liao, Jun‐Ru Qi
LWT (2020) Vol. 128, pp. 109397-109397
Closed Access | Times Cited: 78

Showing 1-25 of 78 citing articles:

Systematic review on modification methods of dietary fiber
Jiapan Gan, Liang Xie, Guanyi Peng, et al.
Food Hydrocolloids (2021) Vol. 119, pp. 106872-106872
Closed Access | Times Cited: 111
Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry
Nilesh Prakash Nirmal, Anandu Chandra Khanashyam, M. Anjaly Shanker, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 556-556
Open Access | Times Cited: 106
A review on the heavy metal adsorption capacity of dietary fibers derived from agro-based wastes: Opportunities and challenges for practical applications in the food industry
Zarifeh Raji, Ahasanul Karim, Antoine Karam, et al.
Trends in Food Science & Technology (2023) Vol. 137, pp. 74-91
Closed Access | Times Cited: 41
Effects of high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley bran
Jiaxin Li, Huihan Xi, Aixia Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 262, pp. 129743-129743
Closed Access | Times Cited: 17
Consequences of ball milling combined with high-pressure homogenization on structure, physicochemical and rheological properties of citrus fiber
Zhanmei Jiang, Sinan Mu, Chenglong Ma, et al.
Food Hydrocolloids (2022) Vol. 127, pp. 107515-107515
Closed Access | Times Cited: 49
Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer
Dina El‐Sayed Helmy Azab, Rania I.M. Almoselhy, Marwa H. Mahmoud
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 45
Fermentation of grapefruit peel by an efficient cellulose-degrading strain, (Penicillium YZ-1): Modification, structure and functional properties of soluble dietary fiber
Wenjie Ma, Yuting Liang, Huasi Lin, et al.
Food Chemistry (2023) Vol. 420, pp. 136123-136123
Closed Access | Times Cited: 31
Effects of cavitation-jet technology combined with enzyme treatment on the structure properties and functional properties of OKARA insoluble dietary fiber
Yu Tian, Tong Wu, Yanan Sheng, et al.
Food Chemistry (2023) Vol. 423, pp. 136286-136286
Closed Access | Times Cited: 26
Characterization of soluble dietary fiber from citrus peels (Citrus unshiu), and its antioxidant capacity and beneficial regulating effect on gut microbiota
Qing Gu, Xin Gao, Qingqing Zhou, et al.
International Journal of Biological Macromolecules (2023) Vol. 246, pp. 125715-125715
Closed Access | Times Cited: 25
Dietary Fiber from Navel Orange Peel Prepared by Enzymatic and Ultrasound-Assisted Deep Eutectic Solvents: Physicochemical and Prebiotic Properties
Liling Zhou, Jiaqian Luo, Qiu‐Tao Xie, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2007-2007
Open Access | Times Cited: 23
Excellent hydration properties and oil holding capacity of citrus fiber: Effects of component variation and microstructure
Chun-ai He, Jun‐Ru Qi, Jin‐song Liao, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108988-108988
Closed Access | Times Cited: 22
Extraction of insoluble soybean fiber by alternating ultrasonic/alkali and its improved superior physicochemical and functional properties
Lu Tang, Miao Hu, Shiru Bai, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130505-130505
Closed Access | Times Cited: 11
Effects of pectin and heat-moisture treatment on structural characteristics and physicochemical properties of corn starch
Yue Zhang, Xiaotong Zhao, Xianyang Bao, et al.
Food Hydrocolloids (2021) Vol. 117, pp. 106664-106664
Closed Access | Times Cited: 53
Enzymatic and enzyme-physical modification of citrus fiber by xylanase and planetary ball milling treatment
Li-wen Song, Jun‐Ru Qi, Jin‐song Liao, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 107015-107015
Closed Access | Times Cited: 52
Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products
Gema Nieto, Juana Fernández‐López, José Angel Pérez‐Álvarez, et al.
Plants (2021) Vol. 10, Iss. 6, pp. 1069-1069
Open Access | Times Cited: 45
The structural and functional characteristics of soluble dietary fibers modified from tomato pomace with increased content of lycopene
Jiao-Yong Li, Zongyuan Yang, Yufan Zhang, et al.
Food Chemistry (2022) Vol. 382, pp. 132333-132333
Closed Access | Times Cited: 29
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: 28
Extraction of dietary fiber and phytochemicals from bottle gourd seeds (Lagenaria siceraria), its physicochemical properties and application in food model
Sorokhaibam Romita Devi, Tapasya Kumari, Sankar Chandra Deka
Food Chemistry Advances (2023) Vol. 2, pp. 100252-100252
Open Access | Times Cited: 20
Extraction of dietary fiber from kinnow (Citrus reticulata) peels using sequential ultrasonic and enzymatic treatments and its application in development of cookies
Samandeep Kaur, Parmjit S. Panesar, Harish Kumar Chopra
Food Bioscience (2023) Vol. 54, pp. 102891-102891
Closed Access | Times Cited: 19
Modification of casein with oligosaccharides via the Maillard reaction: As natural emulsifiers
Zhenghao Li, Hua Jiang, Min Guo, et al.
Food Research International (2024) Vol. 191, pp. 114648-114648
Closed Access | Times Cited: 6
Functional properties and optimization of dietary fiber concentrate from sago hampas using response surface methodology
Yanuar Sigit Pramana, Karjawan Pudjianto, Arni Supriyanti, et al.
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 100963-100963
Open Access | Times Cited: 5
Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin
Zhuangpeng Wang, Zhangtao Chen, L. J. J. Tan, et al.
Food Chemistry X (2025), pp. 102219-102219
Open Access
Barrier properties characterization and release kinetics study of citrus fibers-reinforced functional starch composites
Yue Zhang, Ziheng Li, Jie Zeng, et al.
Food Hydrocolloids (2025), pp. 111195-111195
Closed Access
Processing and Utilization of Sweet Lime Pomace in Low Glycemic Wheat Flour Formulation
Darshan S. Munot, Sandhya R. Shewale, Debashis Kundu
Next research. (2025), pp. 100202-100202
Closed Access
Green preparation and evaluation of physicochemical, structural and functional properties of dietary fiber from navel orange peel
Yuerong Wang, Xiaodan Bao, Guanghe Zhao, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
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