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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:

Mechanical properties and microstructure of (emul)gels formed by mixtures of proteins and polysaccharides
Christophe Chassenieux, Taco Nicolaï
Current Opinion in Colloid & Interface Science (2023) Vol. 70, pp. 101781-101781
Open Access | Times Cited: 10

Showing 10 citing articles:

Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms
Qiongling Chen, Hongyan Ji, Zhengli Wang, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111187-111187
Closed Access | Times Cited: 2
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 10
Gelation of polymer solutions as a rheological phenomenon (mechanisms and kinetics)
A. Ya. Malkin, Svetlana R. Derkach
Current Opinion in Colloid & Interface Science (2024) Vol. 73, pp. 101844-101844
Closed Access | Times Cited: 6
Gel properties of soybean protein isolate–pectin mixed system: Effects of pH and pectin degree of methoxylation
Qi Wang, Shizhang Yan, Tianyao Chen, et al.
Journal of Molecular Liquids (2025), pp. 126871-126871
Closed Access
Alcogels based on secalin and konjac glucomannan composites for the controlled release of curcumin
Linzhi Jing, Lingshan Su, Qingtong Xie, et al.
Food Research International (2025) Vol. 203, pp. 115822-115822
Closed Access
Interactions between myofibrillar protein and konjac glucomannan at critical thermal phase transition temperatures: Aggregation, cross-linking, and protein conformational changes
Sinong Liu, Hu Li, Yanpeng Xiang, et al.
Food Research International (2025) Vol. 207, pp. 116094-116094
Closed Access
Thermoreversible Carrageenan Gels Formed Through Crosslinking with Napin
Gireeshkumar Balakrishnan, Maria Moutkane, Colleen P.K. Mudau, et al.
Food Hydrocolloids (2025), pp. 111439-111439
Closed Access
Amphiphilic lipids for food functionality
Rafael V. M. Freire, Stefan Salentinig
Current Opinion in Colloid & Interface Science (2024) Vol. 72, pp. 101817-101817
Open Access | Times Cited: 3
Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients
Anna Mengozzi, Emma Chiavaro, Davide Barbanti, et al.
Gels (2024) Vol. 10, Iss. 5, pp. 309-309
Open Access
Improving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying Mechanism
Qiongling Chen, Jiewen Guan, Zhengli Wang, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3413-3413
Open Access
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