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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.

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Showing 21 citing articles:

In vitro fecal fermentation properties of polysaccharides from Tremella fuciformis and related modulation effects on gut microbiota
Ding‐Tao Wu, Ling-Yan An, Wen Liu, et al.
Food Research International (2022) Vol. 156, pp. 111185-111185
Closed Access | Times Cited: 103
Development of aqueous protein/polysaccharide mixture-based inks for 3D printing towards food applications
Chi Zhang, Changsheng Wang, Daniel Therriault, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107742-107742
Closed Access | Times Cited: 48
Food for the elderly based on sensory perception: A review
Fangwei Liu, Junyi Yin, Junqiao Wang, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1550-1558
Open Access | Times Cited: 44
Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits
Mihaela Stefana Pascuta, Rodica-Anita Varvara, Bernadette-Emőke Teleky, et al.
Gels (2022) Vol. 8, Iss. 8, pp. 524-524
Open Access | Times Cited: 40
Impact of atmospheric pressure cold plasma on the rheological and gelling properties of high methoxyl apple pectin
Somnath Basak, Uday S. Annapure
Food Hydrocolloids (2022) Vol. 129, pp. 107639-107639
Closed Access | Times Cited: 39
The versatility of pectin: a comprehensive review unveiling its recovery techniques and applications in innovative food products
Mohammad Amin Wan Chik, Rizana Yusof, Muhammad Hakimin Shafie, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 7, pp. 6101-6123
Closed Access | Times Cited: 6
The effects of gellan gum concentration on electrospinning and degradation of flexible, crosslinker-free scaffolds for bone tissue engineering
Konstantinos Loukelis, Danai Papadogianni, J. Kruse, et al.
Carbohydrate Polymer Technologies and Applications (2024) Vol. 7, pp. 100454-100454
Open Access | Times Cited: 5
Dietary fiber-based products: Microbiota-oriented intervention
Huizi Tan, Chao Yang, Shaoping Nie
Elsevier eBooks (2025), pp. 381-389
Closed Access
Processing and properties of aqueous protein/polysaccharide mixture-based inks for additive manufacturing
Chi Zhang, Changsheng Wang, Daniel Therriault, et al.
Additive manufacturing (2023) Vol. 78, pp. 103844-103844
Closed Access | Times Cited: 4
Implementation of succinylated lactoferrin-luteolin nanocomplex-based 3D printing gels in nutritional and textural customization for dysphagia diets: printing mechanism, improved bioactivity and in vitro bioaccessibility
Tianzhu Guan, Chenxi Ren, Yining Feng, et al.
LWT (2024), pp. 117115-117115
Open Access | Times Cited: 1
Development of novel silver-apple pectin nanocomposite beads for antioxidant, antimicrobial and anticancer studies
Covenant Ogbonna, Doğa Kavaz
Biologia (2022) Vol. 77, Iss. 3, pp. 879-891
Closed Access | Times Cited: 7
Analysis of the raw material base for pectin production
Nataliia Mushtruk, Mikhailо Mushtruk
Animal Science and Food Technology (2023) Vol. 14, Iss. 2
Open Access | Times Cited: 3
Polydimethylsiloxane membrane formed by thiol-ene photopolymerization for bio-alcohols pervaporation
Yan Zhuang, W P Chen, Zhihao Si, et al.
Separation and Purification Technology (2023) Vol. 329, pp. 125138-125138
Closed Access | Times Cited: 2
Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency
Huaiwen Yang, Liang-Yu Chou, Chi‐Chung Hua
(2023)
Open Access | Times Cited: 2
Influence of sugar substitutes in rheology of fruit gel
Santanu Basu, Siddhartha Singha
Elsevier eBooks (2022), pp. 385-411
Closed Access | Times Cited: 3
Anchote (Coccinia abyssinica [Lam.] Cogn.) powder, an underutilized indigenous crop, as a substitute to commercial pectin in the production of strawberry jam
Adugna Mosissa Bikila, Yetenayet B. Tola, Tarekegn Berhanu Esho, et al.
Heliyon (2022) Vol. 8, Iss. 9, pp. e10700-e10700
Open Access | Times Cited: 3
Research advances on standards and processing methods of texture-modified foods for dysphagia: a review
Tong Liu, Caiyun Liu, Xin Wang
Discover Food (2024) Vol. 4, Iss. 1
Open Access
Gelation Process of a Sweet Product with Apple Pomace
Ândria Viegas, Maria João Alegria, Anabela Raymundo
Springer Proceedings in Materials (2024), pp. 36-40
Closed Access
Study on Starch-Based Thickeners in Chyme for Dysphagia Use
Youdong Li, Lingying Li, Guoyan Liu, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 26-26
Open Access
Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency
Huaiwen Yang, Liang-Yu Chou, Chi‐Chung Hua
Foods (2023) Vol. 13, Iss. 1, pp. 90-90
Open Access | Times Cited: 1


Animal Science and Food Technology (2023) Vol. 14, Iss. 2
Open Access
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