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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:

Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures
Jochen Weiß, Hanna Salminen, Pascal Moll, et al.
Advances in Colloid and Interface Science (2019) Vol. 271, pp. 101987-101987
Closed Access | Times Cited: 85

Showing 1-25 of 85 citing articles:

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
David Julian McClements, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 4, pp. 4049-4100
Closed Access | Times Cited: 386
Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation
Elisa Franco Ribeiro, Pere Morell, Vânia Regina Nicoletti, et al.
Food Hydrocolloids (2021) Vol. 119, pp. 106839-106839
Open Access | Times Cited: 214
A review on optimistic biorefinery products: Biofuel and bioproducts from algae biomass
Xuan Wang, Yaoli Zhang, Changlei Xia, et al.
Fuel (2023) Vol. 338, pp. 127378-127378
Closed Access | Times Cited: 60
Spray-and freeze-drying of microcapsules prepared by complex coacervation method: A review
Bertrand Muhoza, Yuyang Huang, Angelo Uriho, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108650-108650
Closed Access | Times Cited: 59
Improved texture properties and toughening mechanisms of surimi gels by double network strategies
Shichen Zhu, Yingying Wang, Yicheng Ding, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109900-109900
Closed Access | Times Cited: 37
Mechanistic insight into the aggregation ability of anammox microorganisms: Roles of polarity, composition and molecular structure of extracellular polymeric substances
Shufei He, Lingxin Zhao, Likui Feng, et al.
Water Research (2024) Vol. 254, pp. 121438-121438
Closed Access | Times Cited: 25
Leveraging Quantitative Structure-Activity Relationships to Design and Optimize Wall Material Formulations for Antioxidant Encapsulation via Spray Drying
Hugo M. Lisboa, Alexandre da Silva Lúcio, Rogério Andrade, et al.
Food Chemistry Advances (2025), pp. 100948-100948
Open Access | Times Cited: 2
Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability
David Julian McClements
Food Hydrocolloids (2020) Vol. 111, pp. 106404-106404
Open Access | Times Cited: 97
Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity
M.C. Cortez-Trejo, Marcela Gaytán–Martínez, M.L. Reyes-Vega, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 303-317
Closed Access | Times Cited: 88
Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective
Ben Kew, Melvin Holmes, Markus Stieger, et al.
Trends in Food Science & Technology (2020) Vol. 106, pp. 457-468
Open Access | Times Cited: 83
Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes
Seid Reza Falsafi, Hadis Rostamabadi, Katarzyna Samborska, et al.
Pharmacological Research (2022) Vol. 178, pp. 106164-106164
Closed Access | Times Cited: 60
Pectin - Plant protein systems and their application
Ulrike Einhorn-Stoll, Artwin Archut, Marina Eichhorn, et al.
Food Hydrocolloids (2021) Vol. 118, pp. 106783-106783
Closed Access | Times Cited: 57
Improving physical stability of pea protein-based emulsions near the isoelectric point via polysaccharide complexation
Burcu Güldiken, Maxime Saffon, Michael T. Nickerson, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109029-109029
Closed Access | Times Cited: 37
Co-folding of soy protein isolates and shellac by structural interplays to induce hydrogels
Jingqi Yang, Zhiguo Zhang, Cai Jing, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108527-108527
Closed Access | Times Cited: 24
Modeling the rheological properties of plant‐based foods: Soft matter physics principles
David Julian McClements
Sustainable Food Proteins (2023) Vol. 1, Iss. 3, pp. 101-132
Open Access | Times Cited: 24
Composite hydrogels assembled from food-grade biopolymers: Fabrication, properties, and applications
David Julian McClements
Advances in Colloid and Interface Science (2024) Vol. 332, pp. 103278-103278
Closed Access | Times Cited: 13
Protein-Polysaccharide Complexes and Conjugates: Structural Modifications and Interactions Under Diverse Treatments
A. Hari Babu, Rafeeya Shams, Kshirod Kumar Dash, et al.
Journal of Agriculture and Food Research (2024), pp. 101510-101510
Open Access | Times Cited: 13
Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Closed Access | Times Cited: 11
Innovative method for producing plant-based meat analogs: Acid/calcium-induced internal gelation of potato protein/alginate composites
Donpon Wannasin, Jaekun Ryu, David Julian McClements
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132069-132069
Closed Access | Times Cited: 9
Effect of acid/alkali shifting on function, gelation properties, and microstructure of Mesona chinensis polysaccharide-whey protein isolate gels
Lian Jiang, Yanming Ren, Mingyue Shen, et al.
Food Hydrocolloids (2021) Vol. 117, pp. 106699-106699
Closed Access | Times Cited: 49
Acid/alkali shifting of Mesona chinensis polysaccharide-whey protein isolate gels: Characterization and formation mechanism
Lian Jiang, Jiahui Zhang, Yanming Ren, et al.
Food Chemistry (2021) Vol. 355, pp. 129650-129650
Closed Access | Times Cited: 49
Agarose/konjac glucomannan double network hydrogels to mimic the texture of beef tripe
Mengjia Du, Yin Zhang, Yiguo Zhao, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108173-108173
Open Access | Times Cited: 33
Influence of complex coacervation on the structure and texture of plant-based protein-polysaccharide composites
Xiaoyan Hu, Qian Ju, Charmaine K.W. Koo, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109333-109333
Open Access | Times Cited: 22
Impact of heat-set and cold-set gelling polysaccharides on potato protein gelation: Gellan gum, agar, and methylcellulose
Jaekun Ryu, David Julian McClements
Food Hydrocolloids (2023) Vol. 149, pp. 109535-109535
Open Access | Times Cited: 21
High internal phase emulsions and edible films with high methoxyl pectin and pea protein isolate or sodium caseinate
Marianthi Zioga, Georgia Papantonopoulou, Vasiliki Evageliou
Food Hydrocolloids (2023) Vol. 140, pp. 108605-108605
Closed Access | Times Cited: 19
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