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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:

Towards understanding pectin-protein interaction and the role of pectin in plant-based meat analogs constructing
Jie Zhang, Panhang Liu, Annan Wu, et al.
LWT (2024) Vol. 202, pp. 116325-116325
Open Access | Times Cited: 10

Showing 10 citing articles:

Impact of pectin structural diversity on gut microbiota: A mechanistic exploration through in vitro fermentation
Wei-Hao Zhang, Han-Yan Luo, Wing-Shan Keung, et al.
Carbohydrate Polymers (2025) Vol. 355, pp. 123367-123367
Closed Access | Times Cited: 2
The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review
Hanxiao Bao, Yuxi Wang, Yue Huang, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 55-55
Open Access | Times Cited: 1
3D Food Printing: A Promising Approach to Meet Food Security
Alireza Hodhodi, Eshagh Zakipour Rahimabadi, Sara Simorgh, et al.
(2025), pp. 1-43
Closed Access
Finite element analysis as a promising approach for texture development of plant-based meat analogs
Jingnan Zhang, Heng Zhu
Physics of Fluids (2025) Vol. 37, Iss. 3
Open Access
Revealing the entanglement between pectin and silver carp myofibrillar protein molecular chains: A new perspective on the effect of solubilization mode on gel properties
Yu Han, Xiyu Yu, Xin Guo, et al.
Food Research International (2025), pp. 116361-116361
Closed Access
Stability of electrostatically stabilized emulsions and its encapsulation of astaxanthin against environmental stresses: effect of sodium caseinate-sugar beet pectin addition order
Xiaolu Pu, Shuaipeng Yu, Yue Cui, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100821-100821
Open Access | Times Cited: 3
Polysaccharides as natural enhancers for meat quality, preservation, and protein functionality: A comprehensive review
Mohamed Aamer Abubaker, Duoduo Zhang, Guanxu Liu, et al.
Food Chemistry (2024) Vol. 468, pp. 142428-142428
Closed Access | Times Cited: 2
Molecular phenomena associated with the formation of fibrous structure of plant-based meat analogues
Muhammad Ijaz Ahmad, Shahzad Farooq, Ihsan Ali, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104743-104743
Closed Access
Evaluation of plant-based composite materials as 3D printed scaffolds for cell growth and proliferation in cultivated meat applications
Woo-Ju Kim, Y. Kim, Yixing Lu, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110823-110823
Closed Access
Effect of ultrasound intervention timing on the formation mechanism and emulsifying properties of chickpea protein isolate-citrus pectin complexes
Zhigang Huang, Guoliang Zhang, Ao-Xue Qie, et al.
Food Chemistry (2024) Vol. 469, pp. 142596-142596
Closed Access
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