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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:

Hot extrusion 3D printing technologies based on starchy food: A review
Jianyou Zhang, Yan Li, Yanping Cai, et al.
Carbohydrate Polymers (2022) Vol. 294, pp. 119763-119763
Closed Access | Times Cited: 62

Showing 1-25 of 62 citing articles:

Influence of components interaction in recombined food gels on 3D printing: A comprehensive review
Min Feng, Min Zhang, Arun S. Mujumdar, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109782-109782
Closed Access | Times Cited: 19
Effect of molecular structure changes during starch gelatinization on its rheological and 3D printing properties
Yue Cheng, Kexin Liang, Yifan Chen, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108364-108364
Closed Access | Times Cited: 62
Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition
Huanqi Wu, Shangyuan Sang, Peifang Weng, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4217-4241
Closed Access | Times Cited: 33
Effects of starch–fatty acid complexes with different fatty acid chain lengths and degrees of saturation on the rheological and 3D printing properties of corn starch
Yue Cheng, Wei Gao, Xuemin Kang, et al.
Food Chemistry (2023) Vol. 436, pp. 137718-137718
Closed Access | Times Cited: 23
Investigation of the structure, rheology and 3D printing characteristics of corn starch regulated by glycyrrhizic acid
Bo Liu, Yilin Zhao, Yufei Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130277-130277
Closed Access | Times Cited: 14
Impact of starch amylose and amylopectin on the rheological and 3D printing properties of corn starch
Yue Cheng, Yuqing He, Xiao Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134403-134403
Closed Access | Times Cited: 12
4D food printing: Key factors and optimization strategies
Ningzhe Wang, Ruiling Li, Xibo Wang, et al.
Trends in Food Science & Technology (2024) Vol. 145, pp. 104380-104380
Closed Access | Times Cited: 8
Radio frequency air cold plasma pretreatment to enhance 3D printing performance of tapioca starch by altering its rheological behavior and water migration
Keke Lu, Zhixiang Du, Jieling Chen, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110032-110032
Closed Access | Times Cited: 8
3D printing of hausa potato starch: Assessing a new dimension of cold plasma treatment using varied feed gas
Plachikkattu Parambil Akhila, Kappat Valiyapeediyekkal Sunooj, Monica R. Nemțanu, et al.
International Journal of Biological Macromolecules (2025) Vol. 302, pp. 140655-140655
Closed Access | Times Cited: 1
Accelerating the process development of innovative food products by prototyping through 3D printing technology
A. Derossi, Maria G. Corradini, Rossella Caporizzi, et al.
Food Bioscience (2023) Vol. 52, pp. 102417-102417
Open Access | Times Cited: 21
Understanding the digestibility of wheat starch- caffeic acid complexes prepared by hot-extrusion 3D printing technology
Xin-Ru Cui, Yu‐Sheng Wang, Yan Chen, et al.
Food Hydrocolloids (2023) Vol. 141, pp. 108692-108692
Closed Access | Times Cited: 21
Effect of peach gum polysaccharide on the rheological and 3D printing properties of gelatin-based functional gummy candy
Li Zhou, Fan‐Bing Meng, Yun‐Cheng Li, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127186-127186
Open Access | Times Cited: 19
Augmenting corn starch gel printability for architectural 3D modeling for customized food
Dongni Xian, Linlin Wu, Keying Lin, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110294-110294
Open Access | Times Cited: 7
Application of proteins in edible inks for 3D food printing: A review
Yifan Wang, David Julian McClements, Congjin Bai, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104691-104691
Closed Access | Times Cited: 7
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology
Zhi Cheng, Yue Qiu, Mengyao Bian, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104417-104417
Closed Access | Times Cited: 6
Novel strategy for optimizing of corn starch-based ink food 3D printing process: Printability prediction based on BP-ANN model
Xueyuan Jiao, Guangyue Ren, Chung Lim Law, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133921-133921
Closed Access | Times Cited: 6
Planetary roller extruders in the sustainable development of polymer blends and composites – Past, present and future
Krzysztof Formela, Barış Eyigöz
eXPRESS Polymer Letters (2024) Vol. 18, Iss. 4, pp. 441-458
Open Access | Times Cited: 5
New Directions for Thermoelectrics: A Roadmap from High‐Throughput Materials Discovery to Advanced Device Manufacturing
Kaidong Song, A. N. M. Tanvir, Md Omarsany Bappy, et al.
Small Science (2024)
Open Access | Times Cited: 5
Effect of twin-screw extrusion pretreatment on starch structure, rheological properties and 3D printing accuracy of whole potato flour and its application in dysphagia diets
Yingsa Wang, Ruixuan Zhao, Wei Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134796-134796
Closed Access | Times Cited: 5
Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods
Anjelina Sundarsingh, Min Zhang, Arun S. Mujumdar, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 11, pp. 3408-3439
Closed Access | Times Cited: 12
3D Bioprinting of Natural Materials and Their AI-Enhanced Printability: A Review
Soumaya Grira, Mohammad Sayem Mozumder, Abdel‐Hamid I. Mourad, et al.
Bioprinting (2025), pp. e00385-e00385
Closed Access
Impressão 3D de Alimentos: Uma revisão sobre a história, funcionalidade e desafios no desenvolvimento de produtos
M. A. D. M. LOURENÇO, Maria Teresa Pedrosa Silva Clerici, Luan Ramos da Silva, et al.
Research Society and Development (2025) Vol. 14, Iss. 1, pp. e1714147902-e1714147902
Open Access
Development of Lentil Flour-Enriched Chocolate Matrices for 3D Printing: Impact on Bioactivity, Rheology, and Texture
Simona Dordević, Karolína Těšíková, Hana Koudelková Mikolášková, et al.
Food and Bioprocess Technology (2025)
Open Access
Fabrication and Characterization of Potato Starch Bioplastics for 3d Printing
Sergio Gómez, Roberto Alonso González-Lezcano, R E Guzmán
Research Square (Research Square) (2025)
Closed Access
Characteristics of Food Printing Inks and Their Impact on Selected Product Properties
Zuzanna Domżalska, Ewa Jakubczyk
Foods (2025) Vol. 14, Iss. 3, pp. 393-393
Open Access
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