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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:

Review on the impact of the molecular structure of pectin on the associative phase separation with proteins
Stephan Drusch, Marc Eichhorn, S. Heinert, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110289-110289
Open Access | Times Cited: 11

Showing 11 citing articles:

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
Effect of apple texture properties and pectin structure on the methanol production in apple wine
Yingying Han, Jinhua Du, Jiao Bao, et al.
LWT (2025), pp. 117369-117369
Open Access
Behaviour of potato protein-pectin conjugates in emulsions: insights from interfacial shear rheology
Marina Eichhorn, Eric Thorenz, Stephan Drusch
Food Hydrocolloids (2025), pp. 111107-111107
Open Access
Segregative phase separation of protein/polysaccharide mixed systems: Phase separation mechanisms, characterization technologies, influencing factors, and food applications—a review
Qi Wang, Tianyao Chen, Shizhang Yan, et al.
Food Research International (2025) Vol. 208, pp. 116240-116240
Closed Access
Innovative insights into the interaction dynamics and gel properties of myofibrillar protein with structurally diverse pectin
Yu Han, Jian Zhang
Carbohydrate Polymers (2025), pp. 123519-123519
Closed Access
Citric Acid–Assisted Extraction of High Methoxy Pectin from Grapefruit Peel and Its Application as Milk Stabilizer
Muhammad Iqbal, Sumia Akram, S KHALID, et al.
Food and Bioprocess Technology (2025)
Closed Access
Starch, pectin and chitosan-based bioplastics with silver nanoparticles: An eco-friendly alternative for the food industry
Bruno Rafael Nogueira, Bianca Pizzorno Backx, Thaís Delazare
Sustainable Chemistry for the Environment (2025) Vol. 10, pp. 100246-100246
Closed Access
Revealing the entanglement between pectin and silver carp myofibrillar protein molecular chains: A new perspective on the effect of solubilization mode on gel properties
Yu Han, Xiyu Yu, Xin Guo, et al.
Food Research International (2025), pp. 116361-116361
Closed Access
Prolamin-pectin complexes: Structural properties, interaction mechanisms and food applications
Wei‐Jen Tang, Long Wen, Jianfei He, et al.
International Journal of Biological Macromolecules (2024) Vol. 289, pp. 138675-138675
Closed Access | Times Cited: 3
Animal Protein-Based Fat Replacers: New Prospective and Applications in Dairy Products and Their Analogues
Mohamed Salama, Xiaomeng Li, Haoyang Sun, et al.
Food Reviews International (2024), pp. 1-26
Closed Access | Times Cited: 2
Recent trends in pectin sources, extraction, and active-edible coating applications
Pratap Kalita, Bedanta Bhattacharjee, Lalduhsanga Pachuau, et al.
Food Control (2024), pp. 111105-111105
Closed Access | Times Cited: 1
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