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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:

Synthesis of Carboxymethyl Flaxseed Gum and Study of Nonlinear Rheological Properties of Its Solutions
Jin-lei Niu, Dong Li, Lijun Wang, et al.
International Journal of Food Engineering (2017) Vol. 14, Iss. 1
Closed Access | Times Cited: 20

Showing 20 citing articles:

Food rheology applications of large amplitude oscillation shear (LAOS)
Yong Wang, Cordelia Selomulya
Trends in Food Science & Technology (2022) Vol. 127, pp. 221-244
Open Access | Times Cited: 78
Novel evaluation technology for the demand characteristics of 3D food printing materials: a review
Qiyong Jiang, Min Zhang, Arun S. Mujumdar
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 17, pp. 4669-4683
Closed Access | Times Cited: 78
Natural gums and their derivatives based hydrogels: in biomedical, environment, agriculture, and food industry
Meenakshi Tanwar, Rajinder K. Gupta, Archna Rani
Critical Reviews in Biotechnology (2023) Vol. 44, Iss. 2, pp. 275-301
Closed Access | Times Cited: 36
The characteristics of starch gels molded by 3D printing
Luyao Zheng, Yangling Yu, Zhaobin Tong, et al.
Journal of Food Processing and Preservation (2019) Vol. 43, Iss. 7
Open Access | Times Cited: 70
Effect of Temperature on 3D Printing of Commercial Potato Puree
Javier Martínez‐Monzó, J.P. Aliaga Cardenas, Purificación García‐Segovia
Food Biophysics (2019) Vol. 14, Iss. 3, pp. 225-234
Closed Access | Times Cited: 61
Fabrication and characterization of carboxymethyl guar gum nanocomposite for application of wound healing
Prabhakar Orsu, Saloni Matta
International Journal of Biological Macromolecules (2020) Vol. 164, pp. 2267-2276
Closed Access | Times Cited: 55
Binary hydrogels constructed from lotus rhizome starch and different types of carrageenan for dysphagia management: Nonlinear rheological behaviors and structural characteristics
Xinyu Jiang, Li Lin, Jia‐Nan Yan, et al.
Food Chemistry X (2024) Vol. 22, pp. 101466-101466
Open Access | Times Cited: 6
Characterization of olive oil emulsions stabilized by flaxseed gum
Jian Sun, Wenyan Liu, Meiqin Feng, et al.
Journal of Food Engineering (2018) Vol. 247, pp. 74-79
Closed Access | Times Cited: 57
Physicochemical, interfacial and emulsifying properties of insoluble soy peptide aggregate: Effect of homogenization and alkaline-treatment
Cui Du, Yongjian Cai, Tongxun Liu, et al.
Food Hydrocolloids (2020) Vol. 109, pp. 106125-106125
Closed Access | Times Cited: 33
Construction of scallop male gonad hydrolysates/soy protein isolates binary gels as potential dysphagia food: From nonlinear rheological properties to microstructure
Jia‐Nan Yan, Zhujun Zhang, Jiacheng Liu, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111058-111058
Closed Access
Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits
Meng Niu, Gary G. Hou
Cereal Chemistry (2018) Vol. 96, Iss. 1, pp. 23-33
Closed Access | Times Cited: 30
Effect of high pressure homogenization treatment on the rheological properties of citrus peel fiber/corn oil emulsion
Chong‐hao Bi, Ziming Yan, Peng-lin Wang, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 100, Iss. 9, pp. 3658-3665
Closed Access | Times Cited: 24
Effect of high-pressure homogenization on rheological properties of citrus fiber
Dianbin Su, Xindi Zhu, Yong Wang, et al.
LWT (2020) Vol. 127, pp. 109366-109366
Closed Access | Times Cited: 22
Hydrolysis of whey lactose: Kluyveromyces lactis β-galactosidase immobilisation and integrated process hydrolysis-ultrafiltration
Aline Brum Argenta, Alessandro Nogueira, Agnes de Paula Scheer
International Dairy Journal (2021) Vol. 117, pp. 105007-105007
Closed Access | Times Cited: 18
Modification of Branched Polyethyleneimine Using Mesquite Gum for Its Improved Hemocompatibility
Ana M. Pinilla-Torres, Paola Y. Carrión-García, Celia N. Sánchez-Domínguez, et al.
Polymers (2021) Vol. 13, Iss. 16, pp. 2766-2766
Open Access | Times Cited: 17
3D printing composite materials: A comprehensive review
Wendy Triadji Nugroho, Yu Dong, Alokesh Pramanik
Composite Materials (2021), pp. 65-115
Closed Access | Times Cited: 15
A mild and innovative solar drying process to provide high quality products
Laura Marinoni, Annamaria Stellari, Tiziana M.P. Cattaneo
Journal of Food Measurement & Characterization (2021) Vol. 16, Iss. 1, pp. 662-672
Closed Access | Times Cited: 6
Insight into acrylate copolymer dispersion with multiple interactions using large-amplitude oscillation shear
Lu Chen, Zhenhua Zhang, Jianjun Deng, et al.
Polymer (2020) Vol. 212, pp. 123130-123130
Closed Access | Times Cited: 5
Rheological properties of soy protein isolate – carboxymethyl flaxseed gum mixed dispersions under large amplitude oscillatory shear
Yuxi Ma, Jin-lei Niu, Dong Li, et al.
International Journal of Food Engineering (2020) Vol. 16, Iss. 7
Closed Access | Times Cited: 3
Observations on the formation and textural properties of “tapiocas”, a traditional cassava-based food from the Northeast of Brazil
Gisleânia Dourado Landim Parente, Flora de Almeida Macêdo, Natasha Carolina Melo Diniz, et al.
International Journal of Gastronomy and Food Science (2021) Vol. 26, pp. 100417-100417
Open Access | Times Cited: 3
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