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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:

Pectin from Husk Tomato (Physalis ixocarpa Brot.): Rheological behavior at different extraction conditions
Blanca E. Morales‐Contreras, Walfred Rosas‐Flores, Juan Carlos Contreras‐Esquivel, et al.
Carbohydrate Polymers (2017) Vol. 179, pp. 282-289
Closed Access | Times Cited: 50

Showing 1-25 of 50 citing articles:

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications
Cristina Mellinas, Marina Ramos, Alfonso Jiménez, et al.
Materials (2020) Vol. 13, Iss. 3, pp. 673-673
Open Access | Times Cited: 289
Extraction, purification and characterization of pectin from alternative sources with potential technological applications
Florina Dranca, Mircea Oroian
Food Research International (2018) Vol. 113, pp. 327-350
Closed Access | Times Cited: 274
Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation
Jie Yu, Xue-ying Wang, Dong Li, et al.
Food Hydrocolloids (2022) Vol. 131, pp. 107824-107824
Closed Access | Times Cited: 173
Food thickening agents: Sources, chemistry, properties and applications - A review
P. Himashree, Animesh Singh Sengar, C. K. Sunil
International Journal of Gastronomy and Food Science (2022) Vol. 27, pp. 100468-100468
Closed Access | Times Cited: 111
Rethinking the impact of RG-I mainly from fruits and vegetables on dietary health
Dongmei Wu, Jiaqi Zheng, Guizhu Mao, et al.
Critical Reviews in Food Science and Nutrition (2019) Vol. 60, Iss. 17, pp. 2938-2960
Closed Access | Times Cited: 111
Effects of different extraction methods on structural and physicochemical properties of pectins from finger citron pomace
Min Yu, Yuandan Xia, Mingpeng Zhou, et al.
Carbohydrate Polymers (2021) Vol. 258, pp. 117662-117662
Closed Access | Times Cited: 73
The effect of sonication-synergistic natural deep eutectic solvents on extraction yield, structural and physicochemical properties of pectins extracted from mango peels
Sijun Chen, Leyan Xiao, Songjie Li, et al.
Ultrasonics Sonochemistry (2022) Vol. 86, pp. 106045-106045
Open Access | Times Cited: 63
Systematic evaluation of a series of pectic polysaccharides extracted from apple pomace by regulation of subcritical water conditions
Fan Zhang, Leshan Zhang, Jiaxin Chen, et al.
Food Chemistry (2021) Vol. 368, pp. 130833-130833
Closed Access | Times Cited: 57
Antioxidant and Anti-Inflammatory Compounds from Edible Plants with Anti-Cancer Activity and Their Potential Use as Drugs
Sofía Isabel Cuevas-Cianca, Cristian Romero-Castillo, José Luis Gálvez-Romero, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1488-1488
Open Access | Times Cited: 42
Development of corn starch-sodium alginate emulsion gels as animal fat substitute: Effect of oil concentration
Chun-yan Su, Dong Li, Lijun Wang, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110439-110439
Closed Access | Times Cited: 11
Apple pomace from variety “Blanca de Asturias” as sustainable source of pectin: Composition, rheological, and thermal properties
Blanca E. Morales‐Contreras, Louise Wicker, Walfred Rosas‐Flores, et al.
LWT (2019) Vol. 117, pp. 108641-108641
Closed Access | Times Cited: 68
Assessing the bioactivity, cytotoxicity, and rheological properties of pectin recovered from citrus peels
Marie Carene Nancy Picot-Allain, Atefeh Amiri, Khalida Abdoun-Ouallouche, et al.
Food Bioscience (2022) Vol. 46, pp. 101550-101550
Closed Access | Times Cited: 30
Obtainment and characterisation of pectin from sunflower heads purified by membrane separation techniques
Nerea Muñoz‐Almagro, Marín Pródanov, Peter J. Wilde, et al.
Food Chemistry (2020) Vol. 318, pp. 126476-126476
Closed Access | Times Cited: 41
Advances in development of biodegradable food packaging material from agricultural and agro‐industry waste
Sapna Birania, Sunil Kumar, Nitin Kumar, et al.
Journal of Food Process Engineering (2021) Vol. 45, Iss. 1
Closed Access | Times Cited: 37
Rheological and Microstructural Properties of Xanthan Gum-Based Coating Solutions Enriched with Phenolic Mango (Mangifera indica) Peel Extracts
Santander E. Lastra-Ripoll, Somaris E. Quintana, Luis A. García‐Zapateiro
ACS Omega (2021) Vol. 6, Iss. 24, pp. 16119-16128
Open Access | Times Cited: 36
Gelation behavior and mechanism of Nicandra physalodes (Linn.) Gaertn. seeds pectin induced by Glucono–delta–lactone
Jian Li, Fei Pan, Yurou Yun, et al.
Carbohydrate Polymers (2022) Vol. 299, pp. 120151-120151
Closed Access | Times Cited: 23
Rheological performance of film-forming solutions and barrier properties of films fabricated from cold plasma-treated high methoxyl apple pectin and crosslinked by Ca2+: Impact of plasma treatment voltage
Somnath Basak, Uday S. Annapure
International Journal of Biological Macromolecules (2022) Vol. 227, pp. 938-951
Closed Access | Times Cited: 21
A novel pectic polysaccharide-based hydrogel derived from okra (Abelmoschus esculentusL. Moench) for chronic diabetic wound healing
Hana Maâlej, Amina Maalej, Asma Bayach, et al.
European Polymer Journal (2022) Vol. 183, pp. 111763-111763
Open Access | Times Cited: 21
Rheological characterization of RG-I chicory root pectin extracted by hot alkali and chelators
Xuan Zhang, Jiawei Lin, Fang Pi, et al.
International Journal of Biological Macromolecules (2020) Vol. 164, pp. 759-770
Closed Access | Times Cited: 30
Agro waste derived pectin poly and oligosaccharides: Synthesis and functional characterization
Ravindra Pal Singh, Jagan Mohan Rao Tingirikari
Biocatalysis and Agricultural Biotechnology (2021) Vol. 31, pp. 101910-101910
Closed Access | Times Cited: 27
Effect of ultrasonication on extraction yield, and the rheological and physicochemical characteristics of Mucuna sloanei gum
Adedola S. Adeboye, Atefeh Amiri, Mohammad Naushad Emmambux
International Journal of Biological Macromolecules (2025), pp. 141794-141794
Open Access
Development of gelatin/camellia oil oleogels as fat substitutes via a novel strategy: covalent crosslinking of electrospun nanofiber
Jiawen Li, Zeyu Qin, Qinbo Jiang, et al.
Food Hydrocolloids (2025), pp. 111340-111340
Closed Access
Composite Gelation of Pea Protein and Gellan Gum: Rheological Characterization and Potential Application in Controlled In-Vitro Release of α-Amylase
Somnath Basak, Rekha S. Singhal
Food Biophysics (2025) Vol. 20, Iss. 2
Closed Access
Phytochemical composition and biological activity of Physalis spp.: A mini-review
Venelina Popova, Albena Stoyanova, Nadezhda Mazova
Food Science and Applied Biotechnology (2020) Vol. 3, Iss. 1, pp. 56-56
Open Access | Times Cited: 24
Sauces: An undiscovered healthy complement in Mexican cuisine
Alicia Paulina Cárdenas-Castro, Guadalupe del Carmen Perales-Vázquez, Laura A. de la Rosa, et al.
International Journal of Gastronomy and Food Science (2019) Vol. 17, pp. 100154-100154
Closed Access | Times Cited: 25
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