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:
Pectic oligosaccharides: enzymatic preparation, structure, bioactivities and application
Wei Tang, Tiao Han, Weilin Liu, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access | Times Cited: 6
Wei Tang, Tiao Han, Weilin Liu, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-17
Closed Access | Times Cited: 6
Showing 6 citing articles:
Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques
Wei‐Jen Tang, Qin Pan, Jianfei He, et al.
Food Research International (2025) Vol. 202, pp. 115673-115673
Closed Access
Wei‐Jen Tang, Qin Pan, Jianfei He, et al.
Food Research International (2025) Vol. 202, pp. 115673-115673
Closed Access
Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste
Natthaphon Chaosuan, Yuthana Phimolsiripol, Mohsen Gavahian
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103779-103779
Closed Access | Times Cited: 4
Natthaphon Chaosuan, Yuthana Phimolsiripol, Mohsen Gavahian
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103779-103779
Closed Access | Times Cited: 4
Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism
Wei‐Jen Tang, Xinyi Lin, Longfei Ye, et al.
Food Chemistry (2024) Vol. 465, pp. 142040-142040
Closed Access | Times Cited: 3
Wei‐Jen Tang, Xinyi Lin, Longfei Ye, et al.
Food Chemistry (2024) Vol. 465, pp. 142040-142040
Closed Access | Times Cited: 3
Effect of chitosan with different molecular weights on the freeze-thaw stability of gluten protein: Protein structures, functional characteristics, and cryo-protective mechanism
Wei‐Jen Tang, Longfei Ye, Tiao Han, et al.
Food Hydrocolloids (2024), pp. 110763-110763
Closed Access | Times Cited: 2
Wei‐Jen Tang, Longfei Ye, Tiao Han, et al.
Food Hydrocolloids (2024), pp. 110763-110763
Closed Access | Times Cited: 2
Prolamin-pectin complexes: Structural properties, interaction mechanisms and food applications
Wei‐Jen Tang, Long Wen, Jianfei He, et al.
International Journal of Biological Macromolecules (2024) Vol. 289, pp. 138675-138675
Closed Access | Times Cited: 1
Wei‐Jen Tang, Long Wen, Jianfei He, et al.
International Journal of Biological Macromolecules (2024) Vol. 289, pp. 138675-138675
Closed Access | Times Cited: 1
Enzymatic production, physicochemical characterization, and prebiotic potential of pectin oligosaccharides from pisco grape pomace
Pamela Vásquez, Karina Stucken, Alberto García-Martín, et al.
International Journal of Biological Macromolecules (2024), pp. 136302-136302
Closed Access
Pamela Vásquez, Karina Stucken, Alberto García-Martín, et al.
International Journal of Biological Macromolecules (2024), pp. 136302-136302
Closed Access
