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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:

The role of guar gum on sensory perception, on food function, and on the development of dysphagia supplements – A review
Athina Theocharidou, Ioannis Mourtzinos, Christos Ritzoulis
Food Hydrocolloids for Health (2022) Vol. 2, pp. 100053-100053
Open Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Recent advances in biodegradable polymers – Properties, applications and future prospects
Chandrapaul Mukherjee, Dissa Varghese, J.S. Krishna, et al.
European Polymer Journal (2023) Vol. 192, pp. 112068-112068
Closed Access | Times Cited: 140
Hydrogel beads for designing future foods: Structures, mechanisms, applications, and challenges
Md Nazmus Saqib, B.M. Khaled, Fei Liu, et al.
Food Hydrocolloids for Health (2022) Vol. 2, pp. 100073-100073
Open Access | Times Cited: 55
A comprehensive review on food hydrocolloids as gut modulators in the food matrix and nutrition: The hydrocolloid-gut-health axis
Duygu Ağagündüz, Gizem Özata Uyar, Betül Kocaadam‐Bozkurt, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109068-109068
Closed Access | Times Cited: 23
Recent updates on guar gum derivatives in colon specific drug delivery
Sreejan Manna, Sandip Karmakar, Olivia Sen, et al.
Carbohydrate Polymers (2024) Vol. 334, pp. 122009-122009
Closed Access | Times Cited: 10
Production, structure, and performance of guar gum based bacterial cellulose generated from soy sauce residue hydrolysate by in-situ fermentation
Xiaolin Wang, Zhuo-Wei Liu, Huai-Peng Jia, et al.
International Journal of Biological Macromolecules (2025), pp. 140108-140108
Closed Access | Times Cited: 1
Effects of dispersing media on the shear and extensional rheology of xanthan gum and guar gum-based thickeners used for dysphagia management
Akapong Kongjaroen, Pawadee Methacanon, Nispa Seetapan, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107857-107857
Closed Access | Times Cited: 35
Carbohydrate-Based Fat Mimetics: Mechanistic Insights and Tribological Interactions
Xuerui Li, Zhenghang Xu, Xiaoyun Xu, et al.
Trends in Food Science & Technology (2025) Vol. 157, pp. 104885-104885
Closed Access
Plant-based whipping cream: A promising sustainable alternative to dairy products
Hua Xu, Mingcui Huang, Huilin Huan, et al.
Advances in Colloid and Interface Science (2025), pp. 103494-103494
Closed Access
Innovative Products of Mayonnaise-Type and Dessert Creams Developed with the Kefir-Based Beverage of Colocasia Esculenta
Beatriz Santos de Almeida, Queliane Cristina de Carvalho Gomes, Rose Carla Ferreira de Menezes, et al.
Journal of Culinary Science & Technology (2025), pp. 1-19
Closed Access
Assessing effects of guar gum viscosity on the growth, intestinal flora, and intestinal health of Micropterus salmoides
Yu Liu, Hang Zhou, Jiongting Fan, et al.
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 1037-1047
Open Access | Times Cited: 18
Current advances in the chemical functionalization and potential applications of guar gum and its derivatives
Trung‐Anh Le, Tan‐Phat Huynh
European Polymer Journal (2023) Vol. 184, pp. 111852-111852
Open Access | Times Cited: 9
Food-Oral Processing: Current Progress, Future Directions, and Challenges
Y.H. Wang, Meili Xin, Zhiying Li, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 19, pp. 10725-10736
Closed Access | Times Cited: 3
Effect of three polysaccharides with different charge characteristics on the properties of highland barley starch gel
Wentao Pan, Xin Qi, Zhibing Huang, et al.
International Journal of Biological Macromolecules (2024), pp. 136267-136267
Closed Access | Times Cited: 3
Effects of Different Viscous Guar Gums on Growth, Apparent Nutrient Digestibility, Intestinal Development and Morphology in Juvenile Largemouth Bass, Micropterus salmoides
Yu Liu, Yumeng Zhang, Jiongting Fan, et al.
Frontiers in Physiology (2022) Vol. 13
Open Access | Times Cited: 15
Effect of freezing on the rheological characteristics of protein enriched vegetable puree containing different hydrocolloids for dysphagia diets
Larisa Giura, Leyre Urtasun, Diana Ansorena, et al.
LWT (2022) Vol. 169, pp. 114029-114029
Open Access | Times Cited: 11
Reduced and Low Fat Meat Products
Sajad A. Rather, F.A. Masoodi
(2024), pp. 157-201
Closed Access | Times Cited: 2
Effect of non-starch polysaccharides on the in vitro gastric digestion of soy-based milk alternatives
Davood Zaeim, Weilin Liu, Jianzhong Han, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107875-107875
Open Access | Times Cited: 9
TIME AND CONCENTRATION-DEPENDENT DIFFERENTIAL ANTIOXIDANT POTENTIAL IN THE GUM OF MEDICINALLY IMPORTANT ARAUCARIA HETEROPHYLLA

Agrobiological Records (2023) Vol. 13, pp. 44-52
Open Access | Times Cited: 5
Synthesis and characterization of amino-functionalized guar gum based polyurea: Preparation of iodine complexes, structural investigation and release studies
Akbar Ali, Showkat Ali Ganie, T.A. Mir, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132711-132711
Closed Access | Times Cited: 1
Comparing cooking qualities, microstructure, and sodium distribution of air-dried guar gum-coated yellow alkaline noodles with and without salt application
Shin‐Yong Yeoh, Ahmad Syahir Zulkipli, Thuan‐Chew Tan, et al.
LWT (2024) Vol. 204, pp. 116416-116416
Open Access | Times Cited: 1
Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning
Astrid Ahlinder, Evelina Höglund, Camilla Öhgren, et al.
Frontiers in Food Science and Technology (2023) Vol. 2
Open Access | Times Cited: 3
Evaluation of the sensory properties of thickened and protein‐enhanced ice cream using check‐all‐that‐apply and temporal check‐all‐that‐apply
Rachael Moss, Mackenzie Gorman, Jeanne LeBlanc, et al.
Journal of Texture Studies (2023) Vol. 54, Iss. 5, pp. 615-625
Open Access | Times Cited: 3
Gels that Serve as Mucus Simulants: A Review
Appu Vinod, Rafael Tadmor, David Katoshevski, et al.
(2023)
Open Access | Times Cited: 2
Rheological properties of high‐pressure treated xanthan gum and guar gum blend solutions: A response surface approach
Jasim Ahmed, Md Danish Eqbal
Journal of Food Process Engineering (2023) Vol. 46, Iss. 12
Open Access | Times Cited: 2
Bigel-based nutraceutical delivery systems
Somali Dhal, Bikash K. Pradhan, Kunal Pal
Elsevier eBooks (2024), pp. 65-87
Closed Access
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