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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:

Hydrophobic surface modification of citrus fiber using octenyl succinic anhydride (OSA): Preparation, characterization and emulsifying properties
Yating Song, Jun‐Ru Qi, Xiao‐Quan Yang, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107832-107832
Closed Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure–Activity Relationship, and Applications
Yue Chen, Na Zhang, Xiaoqiang Chen
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 7, pp. 3259-3276
Closed Access | Times Cited: 33
Effect of structural characteristics on the physicochemical properties and functional activities of dietary fiber: A review of structure-activity relationship
Xiaoning Li, Liping Wang, Bin Tan, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 132214-132214
Closed Access | Times Cited: 19
Excellent hydration properties and oil holding capacity of citrus fiber: Effects of component variation and microstructure
Chun-ai He, Jun‐Ru Qi, Jin‐song Liao, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108988-108988
Closed Access | Times Cited: 28
Study on low methoxyl pectin (LMP) with varied molecular structures cross-linked with calcium inducing differences in the gel properties
Chunlin Wu, Jun‐Ru Qi, Jin‐song Liao, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109271-109271
Closed Access | Times Cited: 28
A novel emulsifier for Pickering emulsion composed of whey protein and OSA-pectin loaded with Monascus pigments
Chaoran Yang, Wei Yu, Boyan Gao, et al.
International Journal of Biological Macromolecules (2025), pp. 139490-139490
Closed Access | Times Cited: 1
Fortified yogurt with high-quality dietary fiber prepared from the by-products of grapefruit by superfine grinding combined with fermentation treatment
Xiaoting Qin, Chaoran Yang, Jingyu Si, et al.
LWT (2023) Vol. 188, pp. 115396-115396
Open Access | Times Cited: 21
A comparative study on the gel transition, structural changes, and emulsifying properties of anhydride-esterified agar with varied degrees of substitution and carbon chain lengths
Luyao Zhang, Qiong Xiao, Yonghui Zhang, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108690-108690
Closed Access | Times Cited: 19
Comparative analysis of dietary fibers from grapefruit peel prepared by ultrafine grinding: Structural properties, adsorption capacities, in vitro prebiotic activities
Xiaoting Qin, Xuewen Dong, Jie Tang, et al.
Food Bioscience (2023) Vol. 56, pp. 103163-103163
Closed Access | Times Cited: 18
Structural characteristics of wheat bran insoluble dietary fiber with various particle size distributions and their influences on the kinetics of gastrointestinal emptying in mice
Bingqian Yang, Kaikai Li, Meng Niu, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132905-132905
Closed Access | Times Cited: 7
Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation
Ezgi Genç, Salih Karasu, Alican Akçiçek, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1709-1723
Open Access | Times Cited: 6
Novel nanoparticle composed by Ovalbumin-OSA modified pectin-rutin for improving the stability of Monascus pigments
Chaoran Yang, Wei Yu, Boyan Gao, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110467-110467
Closed Access | Times Cited: 5
Edible HIPE-Gels and oleogels formed by synergistically combining natural triterpenoid saponin and citrus dietary fiber
Xiaowei Chen, Huan Zhang, Xiaoxiao Li, et al.
Carbohydrate Polymers (2022) Vol. 305, pp. 120499-120499
Open Access | Times Cited: 22
Improving the physicochemical and in vitro hypolipidemic properties of soluble dietary fiber in camellia seed residue by a cellulose degrading fungus YC49
Chaoran Yang, Ying Ma, Yi Chen, et al.
Food & Function (2022) Vol. 13, Iss. 21, pp. 11321-11333
Closed Access | Times Cited: 20
In situ crosslinking sodium alginate on oil-water interface to stabilize the O/W emulsions
Zhiming Gao, Gao Chen, Wenxin Jiang, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108233-108233
Closed Access | Times Cited: 20
Nanofibrillated cellulose derived from rice bran, wheat bran, okara as novel dietary fibers: Structural, physicochemical, and functional properties
Junbai Zhong, Hexiang Xie, Yufeng Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 132902-132902
Closed Access | Times Cited: 4
Effect of starch categories and mass ratio of TA/starch on the emulsifying performance and stability of emulsions stabilized by tannic acid-starch complexes
Ziqing Hu, Xianling Wei, Xiaoyan Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 136345-136345
Closed Access | Times Cited: 4
Enhanced physical properties and water resistance of films using modified starch blend with poly(vinyl alcohol)
Yao Ying, Yu‐I Hsu, Hiroshi Uyama
Industrial Crops and Products (2024) Vol. 222, pp. 119870-119870
Closed Access | Times Cited: 4
Development of strong and high-barrier food packaging films from cyclic-anhydride modified bacterial cellulose
Zhuolun Jiang, Ka Man Cheung, To Ngai
RSC Sustainability (2023) Vol. 2, Iss. 1, pp. 139-152
Open Access | Times Cited: 10
Preparation, properties and emulsifying capacity of octenyl succinic anhydride modified peach gum polysaccharide
Chuan Chen, Yun‐Cheng Li, Fan‐Bing Meng, et al.
International Journal of Biological Macromolecules (2025), pp. 142952-142952
Closed Access
Synergy of rare earth single atoms and Pt nanoparticles for efficient electro-oxidation of glycerol into glycerate
Tao Chen, Liang Lv, Jing Yu, et al.
Science China Chemistry (2025)
Closed Access
Waste to wealth: High-internal phase Pickering emulsions stabilized by defatted flaxseed particles were employed as a novel animal fat replacer in meat systems
Cheng‐wei Ruan, Siying Huang, Jun‐Ru Qi, et al.
Food Chemistry (2025), pp. 144654-144654
Closed Access
Modification ofCellulosic structures from fruit by-products: Toward better nutritional properties
Huijuan Zhu, Haiteng Li, Xiaoli Fan, et al.
Food Research International (2025), pp. 116604-116604
Closed Access
Valorization of plant-based agro-industrial waste and by-product for the production of polysaccharide: Towards a more circular economy
Sajid Maqsood, Waseem Khalid, Prashant Kumar, et al.
Applied Food Research (2025), pp. 100954-100954
Open Access
Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling
Kuimin Yang, Jieqiong Yao, Kaixin Shi, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 624-624
Open Access | Times Cited: 2
Co-influence of the degree of esterification and degree of amidation on the properties of acid-sugar-calcium amidated pectin gels
Hui-ying Wei, Jun‐Ru Qi, Jin‐song Liao, et al.
Food Hydrocolloids (2024), pp. 110707-110707
Closed Access | Times Cited: 2
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