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 effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure
Elien De Laet, Tom Bernaerts, Koen Dewettinck, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109875-109875
Closed Access | Times Cited: 7
Elien De Laet, Tom Bernaerts, Koen Dewettinck, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109875-109875
Closed Access | Times Cited: 7
Showing 7 citing articles:
An in-depth review: Unraveling the extraction, structure, bio-functionalities, target molecules, and applications of pectic polysaccharides
Yunrui Pang, Zhigang Peng, Kan Ding
Carbohydrate Polymers (2024) Vol. 343, pp. 122457-122457
Closed Access | Times Cited: 14
Yunrui Pang, Zhigang Peng, Kan Ding
Carbohydrate Polymers (2024) Vol. 343, pp. 122457-122457
Closed Access | Times Cited: 14
Kinetic study of a conventional and ultrasound-assisted extraction of pectin from different plant-based side streams: Impact on pectin extraction yield, purity and molecular pectin structure
Elien De Laet, Tom Bernaerts, Masha Mikhalski, et al.
LWT (2024) Vol. 205, pp. 116522-116522
Open Access | Times Cited: 4
Elien De Laet, Tom Bernaerts, Masha Mikhalski, et al.
LWT (2024) Vol. 205, pp. 116522-116522
Open Access | Times Cited: 4
The effect of protein-pectin interactions on the functional properties of soy drinks in coffee applications
Spyridoula Arapi, Adjeng Tunjung Pamase, Bruno De Meulenaer, et al.
Food Hydrocolloids (2025), pp. 111487-111487
Closed Access
Spyridoula Arapi, Adjeng Tunjung Pamase, Bruno De Meulenaer, et al.
Food Hydrocolloids (2025), pp. 111487-111487
Closed Access
Microwave-Assisted Valorization of Tomato Pomace for Pectin Recovery: Improving Yields and Environmental Footprint
Nikolina Golub, Emerik Galić, Kristina Radić, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1516-1516
Open Access
Nikolina Golub, Emerik Galić, Kristina Radić, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1516-1516
Open Access
How particle size reduction improves pectin extraction efficiency in carrot pomace
Tom Bernaerts, Elien De Laet, Marc Hendrickx, et al.
LWT (2024) Vol. 201, pp. 116242-116242
Open Access | Times Cited: 2
Tom Bernaerts, Elien De Laet, Marc Hendrickx, et al.
LWT (2024) Vol. 201, pp. 116242-116242
Open Access | Times Cited: 2
Mechanistic insights into the foaming properties of potato proteins based on protein composition, colloidal state, and air-water interfacial properties
Ben Van den Wouwer, Laura Scheldewaert, Kristof Brijs, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110583-110583
Closed Access | Times Cited: 2
Ben Van den Wouwer, Laura Scheldewaert, Kristof Brijs, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110583-110583
Closed Access | Times Cited: 2
Impact of combined enzyme and ultrasound treatments on protein extraction from potato trimmings and soybean okara
Ben Van den Wouwer, J. Vladimir Oliveira, Kristof Brijs, et al.
Food Bioscience (2024), pp. 105691-105691
Closed Access | Times Cited: 1
Ben Van den Wouwer, J. Vladimir Oliveira, Kristof Brijs, et al.
Food Bioscience (2024), pp. 105691-105691
Closed Access | Times Cited: 1
Systematic multistep extraction process for the total valorization of fiber fractions from fruit seeds
Pio Viscusi, Andrea Fuso, Susanna Larocca, et al.
LWT (2024) Vol. 208, pp. 116702-116702
Open Access
Pio Viscusi, Andrea Fuso, Susanna Larocca, et al.
LWT (2024) Vol. 208, pp. 116702-116702
Open Access
