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:
Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment
Zhanmei Jiang, Minghan Zhang, Yuxuan Huang, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2665-2665
Open Access | Times Cited: 12
Zhanmei Jiang, Minghan Zhang, Yuxuan Huang, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2665-2665
Open Access | Times Cited: 12
Showing 12 citing articles:
A Novel Konjac Powder with High Compressibility, High Water-Holding Capacity, and High Expansion Force
Qianru Li, Jiabin Qin, Hongshan Liang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 211-211
Open Access
Qianru Li, Jiabin Qin, Hongshan Liang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 211-211
Open Access
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: 19
Chun-ai He, Jun‐Ru Qi, Jin‐song Liao, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108988-108988
Closed Access | Times Cited: 19
Comparative analysis of dietary fibers from grapefruit peel prepared by ultrafine grinding: Structural properties, adsorption capacities, in vitro prebiotic activities
Xiaoting Qin, Xuewen Dong, Jie Tang, et al.
Food Bioscience (2023) Vol. 56, pp. 103163-103163
Closed Access | Times Cited: 14
Xiaoting Qin, Xuewen Dong, Jie Tang, et al.
Food Bioscience (2023) Vol. 56, pp. 103163-103163
Closed Access | Times Cited: 14
Combined dilute alkali and milling process enhances the functionality and gut microbiota fermentability of insoluble corn fiber
Qing Jin, Yiming Feng, Xavier Cabana-Puig, et al.
Food Chemistry (2024) Vol. 446, pp. 138815-138815
Closed Access | Times Cited: 4
Qing Jin, Yiming Feng, Xavier Cabana-Puig, et al.
Food Chemistry (2024) Vol. 446, pp. 138815-138815
Closed Access | Times Cited: 4
Micronization Effects on Structural, Functional, and Antioxidant Properties of Wheat Bran
Sitong Lai, Zhenjia Chen, Yanqing Zhang, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 98-98
Open Access | Times Cited: 15
Sitong Lai, Zhenjia Chen, Yanqing Zhang, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 98-98
Open Access | Times Cited: 15
Effects of airflow superfine pulverization on the structure, functional properties, and flavor quality of wheat bran
Ying Mao, Yinghui Zhang, Tiantian Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 14, pp. 8655-8669
Closed Access | Times Cited: 2
Ying Mao, Yinghui Zhang, Tiantian Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 14, pp. 8655-8669
Closed Access | Times Cited: 2
Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound
Ann-Marie Kalla-Bertholdt, Anne Kathrin Baier, Cornelia Rauh
Foods (2023) Vol. 12, Iss. 19, pp. 3663-3663
Open Access | Times Cited: 5
Ann-Marie Kalla-Bertholdt, Anne Kathrin Baier, Cornelia Rauh
Foods (2023) Vol. 12, Iss. 19, pp. 3663-3663
Open Access | Times Cited: 5
Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling
Kuimin Yang, Jieqiong Yao, Kaixin Shi, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 624-624
Open Access | Times Cited: 1
Kuimin Yang, Jieqiong Yao, Kaixin Shi, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 624-624
Open Access | Times Cited: 1
Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production
Antonio Gattuso, Alessandra De Bruno, Amalia Piscopo, et al.
Sustainability (2024) Vol. 16, Iss. 17, pp. 7784-7784
Open Access | Times Cited: 1
Antonio Gattuso, Alessandra De Bruno, Amalia Piscopo, et al.
Sustainability (2024) Vol. 16, Iss. 17, pp. 7784-7784
Open Access | Times Cited: 1
Influence of High-Intensity Ultrasound on Characteristics and Bioaccessibility of Pea Protein in Fiber-Enriched Suspensions
Ann-Marie Kalla-Bertholdt, Anne Kathrin Baier, Cornelia Rauh
Foods (2023) Vol. 12, Iss. 17, pp. 3160-3160
Open Access | Times Cited: 4
Ann-Marie Kalla-Bertholdt, Anne Kathrin Baier, Cornelia Rauh
Foods (2023) Vol. 12, Iss. 17, pp. 3160-3160
Open Access | Times Cited: 4
Ball Milling Improves Physicochemical, Functionality, and Emulsification Characteristics of Insoluble Dietary Fiber from Polygonatum sibiricum
Jingxuan Ke, Xin Wang, Xinyu Gao, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2323-2323
Open Access
Jingxuan Ke, Xin Wang, Xinyu Gao, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2323-2323
Open Access
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
G.O. Coelho, Dominique Champion, Olivier Heintz, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137281-137281
Closed Access
