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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:

Application of chia (Salvia hispanica) mucilage as an ingredient replacer in foods
Jie Hong Chiang, Dayna Shu Min Ong, Felicia Siew Kay Ng, et al.
Trends in Food Science & Technology (2021) Vol. 115, pp. 105-116
Open Access | Times Cited: 74

Showing 1-25 of 74 citing articles:

Mucilage polysaccharide as a plant secretion: Potential trends in food and biomedical applications
Gülden Gökşen, Didem Demir, Kuldeep Dhama, et al.
International Journal of Biological Macromolecules (2023) Vol. 230, pp. 123146-123146
Open Access | Times Cited: 72
Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds
Aparna Agarwal, Rizwana, Abhishek Dutt Tripathi, et al.
Antioxidants (2023) Vol. 12, Iss. 7, pp. 1413-1413
Open Access | Times Cited: 58
A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits
Hülya Çakmak, Hulya Ilyasoglu Buyukkestelli, Ece Söğüt, et al.
Food Hydrocolloids for Health (2023) Vol. 3, pp. 100131-100131
Open Access | Times Cited: 47
The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review
Katarzyna Dybka-Stępień, Anna Otlewska, Patrycja Góźdź, et al.
Nutrients (2021) Vol. 13, Iss. 10, pp. 3354-3354
Open Access | Times Cited: 66
A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage
Pradeep Puligundla, Seokwon Lim
Foods (2022) Vol. 11, Iss. 12, pp. 1677-1677
Open Access | Times Cited: 56
Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks
Serena Carpentieri, Dominique Larrea-Wachtendorff, Francesco Donsı̀, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 49-65
Closed Access | Times Cited: 54
A Concise Review on Taro Mucilage: Extraction Techniques, Chemical Composition, Characterization, Applications, and Health Attributes
Mansuri M. Tosif, Agnieszka Najda, Joanna Klepacka, et al.
Polymers (2022) Vol. 14, Iss. 6, pp. 1163-1163
Open Access | Times Cited: 48
Potential application of polysaccharide mucilages as a substitute for emulsifiers: A review
Yadong Yang, Vijai Kumar Gupta, Yating Du, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124800-124800
Closed Access | Times Cited: 34
Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength
Lin Li, Bin Lai, Jia‐Nan Yan, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109445-109445
Closed Access | Times Cited: 29
UV-blocking biodegradable film based on flaxseed mucilage/pectin impregnated with titanium dioxide and calcium chloride for food packaging applications
Konala Akhila, Dakuri Ramakanth, Lingala Lakshman Rao, et al.
International Journal of Biological Macromolecules (2023) Vol. 239, pp. 124335-124335
Closed Access | Times Cited: 27
Rheological properties of chia seed gum extracted by high-speed shearing and its comparison with commercial polysaccharides
Lin Li, Jia‐Nan Yan, Bin Lai, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108936-108936
Closed Access | Times Cited: 26
Chia—The New Golden Seed for the 21st Century: Nutraceutical Properties and Technological Uses
Domancar Orona‐Tamayo, Octavio Paredes‐López
Elsevier eBooks (2024), pp. 443-470
Closed Access | Times Cited: 13
Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications
Shenying Chen, Xiaoyu Luo
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100459-100459
Open Access | Times Cited: 12
Development of a mucilage coating including nanoencapsulated essential oils for extending shelf life of button mushrooms (Agaricus bisporus)
A. Faraj, Marjan Nouri
Food Packaging and Shelf Life (2024) Vol. 41, pp. 101232-101232
Closed Access | Times Cited: 11
Evaluation of extraction techniques for chia seed mucilage; A review on the structural composition, physicochemical properties and applications
Emmanuel O. Mensah, Emmanuel Olorunleke Oludipe, Yemane H. Gebremeskal, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110051-110051
Closed Access | Times Cited: 9
Application of seed mucilage as functional biopolymer in meat product processing and preservation
Xueqin Gao, Madhu Sharma, Aarti Bains, et al.
Carbohydrate Polymers (2024) Vol. 339, pp. 122228-122228
Closed Access | Times Cited: 9
Chia mucilage carrier systems: a review of emulsion, encapsulation, and coating and film strategies
Sibele Santos Fernandes, Patrick da Silva Cardoso, Mariana Buranelo Egea, et al.
Food Research International (2023) Vol. 172, pp. 113125-113125
Closed Access | Times Cited: 18
Characterization of selected dietary fibers microparticles and application of the optimized formulation as a fat replacer in hazelnut spreads
Rocio Silva Zamora, Alberto Baldelli, Anubhav Pratap‐Singh
Food Research International (2023) Vol. 165, pp. 112466-112466
Closed Access | Times Cited: 16
Okra: Mucilage extraction, composition, applications, and potential health benefits
Mehak Fatima, Allah Rakha, Ammar B. Altemimi, et al.
European Polymer Journal (2024) Vol. 215, pp. 113193-113193
Closed Access | Times Cited: 6
Enhancing mechanical and water barrier properties of starch film using chia mucilage
Yuxia Li, Qingfei Duan, Shuke Yue, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133288-133288
Closed Access | Times Cited: 6
Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method
Divyang Solanki, Pramesh Dhungana, Qiu Yi Tan, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110342-110342
Closed Access | Times Cited: 6
Risk/Benefits of the Use of Chia, Quinoa, Sesame and Flax Seeds in Bakery Products. An Update Review
Elena Olombrada, Marta Mesías, Francisco J. Morales
Food Reviews International (2023) Vol. 40, Iss. 4, pp. 1047-1068
Open Access | Times Cited: 15
Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient
Sibele Santos Fernandes, Mariana Buranelo Egea, Myriam de las Mercedes Salas‐Mellado, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 8, pp. 7384-7384
Open Access | Times Cited: 13
Soluble Dietary Fibers as Antihyperlipidemic Agents: A Comprehensive Review to Maximize Their Health Benefits
Alaa F. Bakr, Mohamed A. Farag
ACS Omega (2023) Vol. 8, Iss. 28, pp. 24680-24694
Open Access | Times Cited: 13
High pressure homogenization: A promising approach to expand food applications of chia mucilage
Karen Saporittis, R. Morales, María J. Martinez
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 129787-129787
Closed Access | Times Cited: 5
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