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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:

Highly Branched RG-I Domain Enrichment Is Indispensable for Pectin Mitigating against High-Fat Diet-Induced Obesity
Kai Zhu, Guizhu Mao, Dongmei Wu, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 32, pp. 8688-8701
Open Access | Times Cited: 73

Showing 1-25 of 73 citing articles:

Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties
Jiefen Cui, Chengying Zhao, Liping Feng, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 39-54
Closed Access | Times Cited: 222
Structure and fermentation characteristics of five polysaccharides sequentially extracted from sugar beet pulp by different methods
Chengxiao Yu, Shokouh Ahmadi, Sihuan Shen, et al.
Food Hydrocolloids (2021) Vol. 126, pp. 107462-107462
Closed Access | Times Cited: 105
Pectic polysaccharides: Targeting gut microbiota in obesity and intestinal health
Hye‐Bin Lee, Young‐Soo Kim, Ho‐Young Park
Carbohydrate Polymers (2022) Vol. 287, pp. 119363-119363
Closed Access | Times Cited: 85
Valorization of citrus peel waste for the sustainable production of value-added products
Poonam Sharma, Reena Vishvakarma, Krishna Gautam, et al.
Bioresource Technology (2022) Vol. 351, pp. 127064-127064
Closed Access | Times Cited: 84
Effects of molecular weight and degree of branching on microbial fermentation characteristics of okra pectic-polysaccharide and its selective impact on gut microbial composition
Ding‐Tao Wu, Yuan He, Qin Yuan, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107897-107897
Closed Access | Times Cited: 82
Emerging trends in pectin functional processing and its fortification for synbiotics: A review
Rui Sun, Yefan Niu, Menghui Li, et al.
Trends in Food Science & Technology (2023) Vol. 134, pp. 80-97
Closed Access | Times Cited: 45
Interactions of non-starch polysaccharides with the gut microbiota and the effect of non-starch polysaccharides with different structures on the metabolism of the gut microbiota: A review
Yujiao Sun, Jun Yao, Rui Gao, et al.
International Journal of Biological Macromolecules (2025) Vol. 296, pp. 139664-139664
Closed Access | Times Cited: 2
Deciphering diet-gut microbiota-host interplay: Investigations of pectin
Huizi Tan, Shaoping Nie
Trends in Food Science & Technology (2020) Vol. 106, pp. 171-181
Closed Access | Times Cited: 96
Manosonication assisted extraction and characterization of pectin from different citrus peel wastes
Weiwei Hu, Shiguo Chen, Dongmei Wu, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 106952-106952
Closed Access | Times Cited: 75
RG- І pectin affects the physicochemical properties and digestibility of potato starch
Xiuxiu Yin, Yuxue Zheng, Xiangli Kong, et al.
Food Hydrocolloids (2021) Vol. 117, pp. 106687-106687
Closed Access | Times Cited: 68
Recent advances in utilization of pectins in biomedical applications: a review focusing on molecular structure-directing health-promoting properties
Shikai Zhang, Geoffrey I. N. Waterhouse, Fangzhou Xu, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 19, pp. 3386-3419
Closed Access | Times Cited: 65
Structural Characterization and In Vitro Fermentation Characteristics of Enzymatically Extracted Black Mulberry Polysaccharides
Jian Ai, Zixin Yang, Jiaxin Liu, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 12, pp. 3654-3665
Closed Access | Times Cited: 62
Increasing RG-I content and lipase inhibitory activity of pectic polysaccharides extracted from goji berry and raspberry by high-pressure processing
Shokouh Ahmadi, Chengxiao Yu, Davood Zaeim, et al.
Food Hydrocolloids (2021) Vol. 126, pp. 107477-107477
Closed Access | Times Cited: 61
High pressure processing accelarated the release of RG-I pectic polysaccharides from citrus peel
Zhiqiang Hou, Shiguo Chen, Xingqian Ye
Carbohydrate Polymers (2021) Vol. 263, pp. 118005-118005
Closed Access | Times Cited: 58
Gelation behaviors of some special plant-sourced pectins: A review inspired by examples from traditional gel foods in China
Xudong Yang, Kai Yuan, Faith Bernadette A. Descallar, et al.
Trends in Food Science & Technology (2022) Vol. 126, pp. 26-40
Open Access | Times Cited: 48
Antioxidant and hypolipidemic activities of pectin isolated from citrus canning processing water
Miaomiao Wang, Fan Wang, Gen Li, et al.
LWT (2022) Vol. 159, pp. 113203-113203
Open Access | Times Cited: 47
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
Pectin mediates the mechanism of host blood glucose regulation through intestinal flora
Qing Guo, Xiaoyan Hou, Qiang Cui, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 19, pp. 6714-6736
Closed Access | Times Cited: 26
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: 16
Preparation and structure-function relationships of homogalacturonan-rich and rhamnogalacturonan-I rich pectin: A review
Xiushan Zhang, Yanmin Cui, Xuan Zhang, et al.
International Journal of Biological Macromolecules (2025) Vol. 304, pp. 140775-140775
Closed Access | Times Cited: 1
Walnut green husk polysaccharides prevent obesity, chronic inflammatory responses, nonalcoholic fatty liver disease and colonic tissue damage in high-fat diet fed rats
Guoliang Wang, Xiaoyue Yang, Jing Wang, et al.
International Journal of Biological Macromolecules (2021) Vol. 182, pp. 879-898
Open Access | Times Cited: 56
Challenges of pectic polysaccharides as a prebiotic from the perspective of fermentation characteristics and anti-colitis activity
Chengxiao Yu, Dongmei Wu, Kai Zhu, et al.
Carbohydrate Polymers (2021) Vol. 270, pp. 118377-118377
Closed Access | Times Cited: 56
Dietary pectic substances enhance gut health by its polycomponent: A review
Dongmei Wu, Xingqian Ye, Robert J. Linhardt, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 2, pp. 2015-2039
Closed Access | Times Cited: 54
Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source
Chuo Guo, Xiaofei Li, Tian Gong, et al.
Food Hydrocolloids (2021) Vol. 118, pp. 106756-106756
Closed Access | Times Cited: 50
Protective effects of six different pectic polysaccharides on DSS-induced IBD in mice
Dongmei Wu, Shiguo Chen, Xingqian Ye, et al.
Food Hydrocolloids (2021) Vol. 127, pp. 107209-107209
Closed Access | Times Cited: 49
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