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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:

Pectin emulsions and emulgels: Bridging the correlation between rheology and microstructure
Kavya Mohan, Alan R. Jacob, P. Nisha
Food Hydrocolloids (2023) Vol. 143, pp. 108868-108868
Closed Access | Times Cited: 21

Showing 21 citing articles:

Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications
Nurul Saadah Said, Ibukunoluwa Fola Olawuyi, Won Young Lee
Gels (2023) Vol. 9, Iss. 9, pp. 732-732
Open Access | Times Cited: 91
Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers
Siyuan Fei, Yu Li, Kangjing Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128805-128805
Closed Access | Times Cited: 26
High-intensity pulsed electric field-assisted acidic extraction of pectin from citrus peel: Physicochemical characteristics and emulsifying properties
Yuyi Du, Shikai Zhang, Geoffrey I. N. Waterhouse, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109291-109291
Closed Access | Times Cited: 25
Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content
Rafael Fernandes Almeida, Lara Aguiar Borges, Thayná Torres da Silva, et al.
Food Research International (2024) Vol. 178, pp. 113986-113986
Closed Access | Times Cited: 9
Pectin: A review with recent advances in the emerging revolution and multiscale evaluation approaches of its emulsifying characteristics
Yangyang Jia, Chuang Wang, Ibrahim Khalifa, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110428-110428
Closed Access | Times Cited: 8
Valorizing apple pomace as stabilizer of olive oil-water emulsion used for reduction of saturated fat in biscuits
Vasileia Sereti, Kali Kotsiou, Liliana Ciurlă, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109746-109746
Closed Access | Times Cited: 5
Oleogel Systems for Chocolate Production: A Systematic Review
Jheniffer E. Valdivia-Culqui, Jorge L. Maicelo, Ilse S. Cayo-Colca, et al.
Gels (2024) Vol. 10, Iss. 9, pp. 561-561
Open Access | Times Cited: 4
B–O Bond Reinforced Mechanical Stability of Alginate-Based Jammed Emulsion for Enhancing Pesticide Droplet Foliar Deposition
Yan Zhou, Keyang Mai, Shujuan Yang, et al.
ACS Sustainable Chemistry & Engineering (2025) Vol. 13, Iss. 1, pp. 447-460
Closed Access
Design and development of Amphotericin-B loaded transungual drug delivery system for the effective management of onychomycosis
Amulyaratna Behera, Yashwant Giri, B Priyadarshini, et al.
Journal of Research in Pharmacy (2025) Vol. 29, Iss. 1, pp. 210-221
Open Access
Incorporation of probiotics with pressure-sensitive pectin-fructooligosaccharide hydrogel for potential intestinal delivery
Mengwen Duan, Liming Che, Xuee Wu, et al.
Carbohydrate Polymers (2025), pp. 123566-123566
Closed Access
Novel nutraceutical delivery system utilizing a bigel formulated with sesame oil, kokum butter, and pectin
Dheerendra Kumar Suman, Kunal Pal, Biswaranjan Mohanty, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 13, pp. 3067-3082
Closed Access | Times Cited: 3
Lignin nanoparticles from Ayurvedic industry spent materials: Applications in Pickering emulsions for curcumin and vitamin D3 encapsulation
Billu Abraham, Heeba Shakeela, Leena P. Devendra, et al.
Food Chemistry (2024) Vol. 458, pp. 140284-140284
Closed Access | Times Cited: 3
Pectin based gels and their advanced application in food: from hydrogel to emulsion gel
Shuixian Huang, Yanbing Zhang, Qin Chen, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110841-110841
Closed Access | Times Cited: 3
Structure, characterization, and application of a novel thermoreversible emulsion gel fabricated by citrate agar
Xiaoyan Zhao, Feng Jiang, Jingjing Fang, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134181-134181
Closed Access | Times Cited: 2
Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilization
Ronald Marsiglia-Fuentes, J.M. Franco, Luis A. García‐Zapateiro
Food and Bioproducts Processing (2024) Vol. 147, pp. 70-81
Open Access | Times Cited: 1
Pectins Rich in RG-I Extracted from Watermelon Peel: Physicochemical, Structural, Emulsifying, and Antioxidant Properties
Xiaojun Ma, Xinxin Cheng, Yuyi Du, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2338-2338
Open Access | Times Cited: 1
Interfacial Properties and Structure of Emulsions and Foams Co-Stabilized by Span Emulsifiers of Varying Carbon Chain Lengths and Egg Yolk Granules
Wenyan Liu, Jingxia Cao, Qixin Zhang, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 35-35
Open Access | Times Cited: 1
Development of microemulgel formulations with varied permeation enhancers for transungual delivery of luliconazole in onychomycosis management
Yashwant Giri, Sk Habibullah, Pradyumna Kumar Dixit, et al.
Colloids and Surfaces B Biointerfaces (2023) Vol. 234, pp. 113718-113718
Closed Access | Times Cited: 3
A novel gellan-based nanoemulgel delivery system for co-encapsulation and in vitro digestion of hydrophilic/hydrophobic nutraceuticals
Nandita Srivastava, Roshini Mohan, Anirban Roy Choudhury
Carbohydrate Polymers (2024) Vol. 348, pp. 122855-122855
Closed Access
Gellan-amino acid hydrogel-based bioreactor for optimizing the production of yeast metabolites
Nandita Srivastava, Anirban Roy Choudhury
Carbohydrate Polymers (2024) Vol. 351, pp. 123101-123101
Closed Access
Characterizations of Pectin from Choerospondias axillaris Fruit Pulp: Comparison of Different Extraction Methods
Zian Luyang, Zhibin Bu, Jijun Wu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3920-3920
Open Access
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