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 mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material
J. Van Audenhove, Tom Bernaerts, Novita I. Putri, et al.
Food Research International (2022) Vol. 155, pp. 111033-111033
Open Access | Times Cited: 11
J. Van Audenhove, Tom Bernaerts, Novita I. Putri, et al.
Food Research International (2022) Vol. 155, pp. 111033-111033
Open Access | Times Cited: 11
Showing 11 citing articles:
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
Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice “increase–decrease” texture changes during kohlrabi pickling process
Zhixuan Yang, Hekai Fan, Ruoxuan Li, et al.
Food Research International (2023) Vol. 173, pp. 113308-113308
Closed Access | Times Cited: 14
Zhixuan Yang, Hekai Fan, Ruoxuan Li, et al.
Food Research International (2023) Vol. 173, pp. 113308-113308
Closed Access | Times Cited: 14
The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques
J. Van Audenhove, Tom Bernaerts, Novita I. Putri, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108814-108814
Open Access | Times Cited: 9
J. Van Audenhove, Tom Bernaerts, Novita I. Putri, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108814-108814
Open Access | Times Cited: 9
Pectinases as promising green biocatalysts having broad‐spectrum applications: Recent trends, scope, and relevance
Damanjeet Kaur, Varruchi Sharma, Amit Joshi, et al.
Biotechnology and Applied Biochemistry (2023) Vol. 70, Iss. 5, pp. 1663-1678
Closed Access | Times Cited: 7
Damanjeet Kaur, Varruchi Sharma, Amit Joshi, et al.
Biotechnology and Applied Biochemistry (2023) Vol. 70, Iss. 5, pp. 1663-1678
Closed Access | Times Cited: 7
Relaxation temperature and storage stability of the functionalized cell wall material residue from lemon peel
Novita I. Putri, J. Van Audenhove, Clare Kyomugasho, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109711-109711
Open Access | Times Cited: 3
Novita I. Putri, J. Van Audenhove, Clare Kyomugasho, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109711-109711
Open Access | Times Cited: 3
High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage
Fei Chen, Yuyu Chen, Yingrui Wang, et al.
Journal of Food Science (2022) Vol. 87, Iss. 6, pp. 2427-2439
Closed Access | Times Cited: 5
Fei Chen, Yuyu Chen, Yingrui Wang, et al.
Journal of Food Science (2022) Vol. 87, Iss. 6, pp. 2427-2439
Closed Access | Times Cited: 5
A new method for reconstructing the 3D shape of single cells in fruit
Meishuan Zhang, Jun Yang, Yiheng Wang, et al.
Food Research International (2022) Vol. 162, pp. 112017-112017
Open Access | Times Cited: 5
Meishuan Zhang, Jun Yang, Yiheng Wang, et al.
Food Research International (2022) Vol. 162, pp. 112017-112017
Open Access | Times Cited: 5
Fine Structural Characteristics of Pectin Are Associated with Carotenoid Bioaccessibility in Juices
Jianing Liu, Jinfeng Bi, Xuan Liu, et al.
(2024)
Closed Access
Jianing Liu, Jinfeng Bi, Xuan Liu, et al.
(2024)
Closed Access
Fine structural characteristics of pectin are associated with in vitro carotenoid bioaccessibility in juices
Jianing Liu, Jinfeng Bi, Xuan Liu, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110813-110813
Closed Access
Jianing Liu, Jinfeng Bi, Xuan Liu, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110813-110813
Closed Access
Advances and Challenges in Pretreatment Technologies for Bioethanol Production: A Comprehensive Review
Sanyam Jain, Shushil Kumar
Sustainable Chemistry for Climate Action (2024), pp. 100053-100053
Open Access
Sanyam Jain, Shushil Kumar
Sustainable Chemistry for Climate Action (2024), pp. 100053-100053
Open Access
The impact of drying and storage in the semi-dry state on the texturizing potential of partially pectin-depleted tomato cell wall material functionalised by high-pressure homogenisation
J. Van Audenhove, Novita I. Putri, Ilke Caveye, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109653-109653
Closed Access
J. Van Audenhove, Novita I. Putri, Ilke Caveye, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109653-109653
Closed Access
