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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:

Effect of glycosylation with sugar beet pectin on the interfacial behaviour and emulsifying ability of coconut protein
Yongjie Zhou, Hui Niu, Tian Luo, et al.
International Journal of Biological Macromolecules (2021) Vol. 183, pp. 1621-1629
Closed Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

Enhancing curcumin stability and bioavailability through chickpea protein isolate–citrus pectin conjugate emulsions: Targeted delivery and gut microecology modulation
Yibo Liu, Xuemei Fan, Xiyu Yu, et al.
International Journal of Biological Macromolecules (2025) Vol. 300, pp. 140295-140295
Closed Access | Times Cited: 2
Maillard-Type Protein–Polysaccharide Conjugates and Electrostatic Protein–Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications
Xiaohong Sun, Hao Wang, Shengnan Li, et al.
Gels (2022) Vol. 8, Iss. 2, pp. 135-135
Open Access | Times Cited: 49
Improving the physicochemical stability of Pickering emulsion stabilized by glycosylated whey protein isolate/cyanidin-3-glucoside to deliver curcumin
Xiaoya Tao, Cheng Chen, Yaochang Li, et al.
International Journal of Biological Macromolecules (2022) Vol. 229, pp. 1-10
Closed Access | Times Cited: 42
A critical review of RG-I pectin: sources, extraction methods, structure, and applications
Hui Niu, Zuman Dou, Keke Hou, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 24, pp. 8911-8931
Closed Access | Times Cited: 28
Emulsification properties of sugar beet pectin: The synergistic effect of homogalacturonan and rhamnogalacturonan-Ⅰ
Hui Niu, Keke Hou, Wenduo Wang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109074-109074
Closed Access | Times Cited: 23
Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction
Yibo Liu, Xiaobing Guo, Ting Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130606-130606
Closed Access | Times Cited: 16
Effect of heat treatment on the structural and emulsifying properties of copra meal protein: Improving interfacial properties to enhance performance of its Pickering emulsion
Yujie Guo, Tian Tian, Chili Zeng, et al.
Food Chemistry X (2024) Vol. 22, pp. 101442-101442
Open Access | Times Cited: 9
Physicochemical properties, photostability, and digestive characteristics of natural emulsion system fabricated by recombinant rice bran oil bodies for lutein ester delivery
Wei Chen, Xiaoyu Li, Wenguan Zhang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110270-110270
Closed Access | Times Cited: 9
Preparation and characterization of cysteine-rich collagen peptide and its antagonistic effect on microplastic induced damage to HK-2 cells
Qianxia Lin, Siyi Song, Jinfeng Pei, et al.
Food Bioscience (2024) Vol. 61, pp. 104647-104647
Closed Access | Times Cited: 9
Effects of Maillard Reaction Durations on the Physicochemical and Emulsifying Properties of Chickpea Protein Isolate
Shanshan Zhang, Y. Liu, Wenhui Wu
Foods (2025) Vol. 14, Iss. 1, pp. 117-117
Open Access | Times Cited: 1
Interfacial behavior and emulsifying properties of coconut protein glycated by polygalacturonic acid with different molecular weight
Yan Chen, Qianqian Zhu, Rongrong He, et al.
International Journal of Biological Macromolecules (2025), pp. 139825-139825
Closed Access | Times Cited: 1
Ultrasonication improved myofibrillar protein-stabilized emulsions: Oil/water interface adsorption behavior and rheological behavior
Haifeng Wang, Zhi Yang, Jie Liao, et al.
International Journal of Biological Macromolecules (2025), pp. 142390-142390
Closed Access | Times Cited: 1
Purification, characterization, and emulsification stability of high- and low-molecular-weight fractions of polysaccharide conjugates extracted from green tea
Xiaoqiang Chen, Xiaofan Wu, Ke Zhang, et al.
Food Hydrocolloids (2022) Vol. 129, pp. 107667-107667
Closed Access | Times Cited: 35
A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability
Hui Niu, Keke Hou, Haiming Chen, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 3, pp. 852-872
Closed Access | Times Cited: 33
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions
Wei Tang, Qingchun Zhang, Christos Ritzoulis, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1986-2016
Closed Access | Times Cited: 18
The composition, extraction, functional property, quality, and health benefits of coconut protein: A review
Yang Chen, Lige Tong, Lianzhou Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 135905-135905
Closed Access | Times Cited: 8
Physicochemical properties and oil-water interfacial behavior of subcritical water-treated coconut (Cocos nucifera L.) globulins
Jingrong Ma, Chuang Pan, Rongrong He, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109897-109897
Closed Access | Times Cited: 6
Influences of different ultrasonic treatment intensities on the molecular chain conformation and interfacial behavior of sugar beet pectin
Ting Liu, Hecheng Meng, Xiaobing Guo, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133643-133643
Closed Access | Times Cited: 5
Dilatational rheology-property relationships of β-lactoglobulin /high methoxyl pectin mixtures in aqueous foams
Ali Rafe, Sahar Selahbarzin, Ulrich Kulozik, et al.
Food Hydrocolloids (2022) Vol. 130, pp. 107683-107683
Closed Access | Times Cited: 21
Interfacial behavior and emulsion stability of a neutral polysaccharide extracted from Mesona chinensis Benth
Hui Niu, Xianxiang Chen, Mingyi Zhang, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109435-109435
Closed Access | Times Cited: 13
Plastein reaction enhances the emulsifying and rheological properties of silver carp hydrolysates in oil-in-water emulsions
Yongjie Zhou, Chunsong Feng, Hui Hong, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110048-110048
Closed Access | Times Cited: 4
Novel technologies, effects and applications of modified plant proteins by Maillard reaction and strategies for regulation: A review
Shengxian Li, Chaoyi Wang, Yangyong Dai, et al.
Food Research International (2025) Vol. 204, pp. 115959-115959
Closed Access
Plastein reaction augments the metal chelating capabilities of silver carp (Hypophthalmichthys molitrix) hydrolysates: Unlocking the chemical modification mechanism
Yongjie Zhou, Ning Ding, Yan Zhang, et al.
Food Chemistry (2023) Vol. 438, pp. 138030-138030
Closed Access | Times Cited: 9
Formation of protein-dextran conjugates to prepare nanoemulsions: Storage stability and interfacial behavior
Ao Huang, Xinhua Liu, Jianmei Liu, et al.
Food Bioscience (2024) Vol. 59, pp. 103906-103906
Closed Access | Times Cited: 3
Improving the emulsifying properties and oil–water interfacial behaviors of chickpea protein isolates through Maillard reaction with citrus pectin
Yibo Liu, Xiaobing Guo, Xuemei Fan, et al.
International Journal of Biological Macromolecules (2024), pp. 137671-137671
Closed Access | Times Cited: 2
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