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:
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
Ting Liu, Hecheng Meng, Xiaobing Guo, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133643-133643
Closed Access | Times Cited: 5
Showing 5 citing articles:
Food-Grade Pickering Emulsions Stabilized by Ultrasound-Treated Foxtail Millet Prolamin: Characterization and In Vitro Release Behavior of Curcumin
Yu Guo, Yuewei Luo, Zhiyuan Ren, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 417-417
Open Access
Yu Guo, Yuewei Luo, Zhiyuan Ren, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 417-417
Open Access
Modification of Potato Pectin with Divergent Ultrasonic Treatment: Physicochemical, Microstructural, and Emulsifying Properties
Le Feng, Hongnan Sun, Mengmei Ma, et al.
ACS Food Science & Technology (2025)
Closed Access
Le Feng, Hongnan Sun, Mengmei Ma, et al.
ACS Food Science & Technology (2025)
Closed Access
Effect of pectin on the inactivation of Mango polyphenol oxidase treated by high-intensity ultrasound
Shidan Zhang, Wencheng Jiao, Chunlei Ni, et al.
LWT (2025), pp. 117620-117620
Open Access
Shidan Zhang, Wencheng Jiao, Chunlei Ni, et al.
LWT (2025), pp. 117620-117620
Open Access
The influence of water-soluble arabinoxylan on the rheological properties of model dough and the interfacial properties of imitation dough liquor
Tongtong Zhou, Yucong Zhang, Shiming Zhou, et al.
Food Chemistry (2025) Vol. 483, pp. 144307-144307
Closed Access
Tongtong Zhou, Yucong Zhang, Shiming Zhou, et al.
Food Chemistry (2025) Vol. 483, pp. 144307-144307
Closed Access
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
Yibo Liu, Xiaobing Guo, Xuemei Fan, et al.
International Journal of Biological Macromolecules (2024), pp. 137671-137671
Closed Access | Times Cited: 2
