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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:

Effects of different hydrocolloids on the water migration, rheological and 3D printing characteristics of β-carotene loaded yam starch-based hydrogel
Lei Feng, Jingnan Wu, Lei Cai, et al.
Food Chemistry (2022) Vol. 393, pp. 133422-133422
Closed Access | Times Cited: 50

Showing 1-25 of 50 citing articles:

Investigation of 3D printing of apple and edible rose blends as a dysphagia food
Liqing Qiu, Min Zhang, Bhesh Bhandari, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108184-108184
Closed Access | Times Cited: 88
Recent advances in exploiting carrageenans as a versatile functional material for promising biomedical applications
Fang Liu, Guangcai Duan, Haiyan Yang
International Journal of Biological Macromolecules (2023) Vol. 235, pp. 123787-123787
Closed Access | Times Cited: 37
Investigation of the structure, rheology and 3D printing characteristics of corn starch regulated by glycyrrhizic acid
Бо Лю, Yilin Zhao, Yufei Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130277-130277
Closed Access | Times Cited: 12
Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel
Yuanliang Zhong, Shiyu Zeng, Yinqiao Lv, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110018-110018
Closed Access | Times Cited: 12
Peanut protein-polysaccharide hydrogels based on semi-interpenetrating networks used for 3D/4D printing
Qianzhu Lin, Yao Hu, Chao Qiu, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108332-108332
Closed Access | Times Cited: 58
Pharmaceutical and biomedical applications of starch-based drug delivery system: A review
Bhagavathi Sundaram Sivamaruthi, Prakash kumar Nallasamy, Natarajan Suganthy, et al.
Journal of Drug Delivery Science and Technology (2022) Vol. 77, pp. 103890-103890
Closed Access | Times Cited: 42
3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides
Zhenbin Liu, Xuebing Xing, Haizhen Mo, et al.
Journal of Food Engineering (2022) Vol. 343, pp. 111395-111395
Closed Access | Times Cited: 39
Microstructural, physicochemical properties and starch digestibility of brown rice flour treated with extrusion and heat moisture
Gaopeng Zhang, Xuan Yang, Fei Lyu, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124594-124594
Closed Access | Times Cited: 29
Preparation and characterization of 3D printed texture-modified food for the elderly using mung bean protein, rose powder, and flaxseed gum
Liqing Qiu, Min Zhang, Benu Adhikari, et al.
Journal of Food Engineering (2023) Vol. 361, pp. 111750-111750
Closed Access | Times Cited: 25
Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks
Qianzhu Lin, Mengshan Shang, Xiaojing Li, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109347-109347
Closed Access | Times Cited: 22
Modulation of starch structure, swallowability and digestibility of 3D-printed diabetic-friendly food for the elderly by dry heating
Jinjin Huang, Min Zhang, Arun S. Mujumdar, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130629-130629
Closed Access | Times Cited: 11
Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives
Amirhossein Abedini, Sara Sohrabvandi, Parisa Sadighara, et al.
Advances in Colloid and Interface Science (2024) Vol. 328, pp. 103181-103181
Closed Access | Times Cited: 8
3D Printing of Polysaccharide-Based Hydrogel Scaffolds for Tissue Engineering Applications: A Review
Arnaud Kamdem Tamo, Lesly Dasilva Wandji Djouonkep, Naomie Beolle Songwe Selabi
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132123-132123
Closed Access | Times Cited: 8
A Novel Banana‐Based Gel System 3D Printing: Effect of Oxygen Content in Printing Environment on Browning Development
Xin Wang, Min Zhang, Tiantian Tang, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage
Jiyoon Kim, Jung Soo Kim, Kwang‐Deog Moon
Future Foods (2025), pp. 100537-100537
Open Access
Advances in 3D and 4D Printing of Gel-Based Foods: Mechanisms, Applications, and Future Directions
Qin Zhou, Zhihua Li, Xiaowei Huang, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 94-94
Open Access
Advances in plant-based raw materials for food 3D printing
Zhihao Liu, Xinna Hu, Shuyu Lu, et al.
Journal of Future Foods (2025) Vol. 5, Iss. 6, pp. 529-541
Closed Access
Fabrication of CMC-PVA-EGDE hydrogels for maintaining overall postharvest quality of small-size packaged straw mushroom
Rui Jin, Xinlin Li, Jia Wei, et al.
Food Chemistry (2025), pp. 143175-143175
Closed Access
Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends
Yonggan Zhao, Min Zhang, Bhesh Bhandari, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-25
Closed Access
Investigation of 3D printing of toddler foods with special shape and function based on fenugreek gum and flaxseed protein
Dongle Niu, Min Zhang, Arun S. Mujumdar, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127203-127203
Closed Access | Times Cited: 16
Investigation of 3D printing product of powder-based white mushroom incorporated with soybean protein isolate as dysphagia diet
Kunpeng Xiao, Jingwen Zhang, Leiqing Pan, et al.
Food Research International (2023) Vol. 175, pp. 113760-113760
Closed Access | Times Cited: 15
Investigating the fabrication and functional properties of new composite hydrogels containing gellan/ alginate/ xanthan gum
Sara Naji‐Tabasi, Mostafa Shahidi Noghabi, Atena Modiri Dovom
Journal of Sol-Gel Science and Technology (2023)
Closed Access | Times Cited: 14
Undaria pinnatifida gel inks for food 3D printing are developed based on the colloidal properties of Undaria pinnatifida slurry and protein/colloidal/starch substances
Yihan Sun, Xu Huang, Sainan Guo, et al.
International Journal of Biological Macromolecules (2024), pp. 129788-129788
Closed Access | Times Cited: 5
Pea starch-based oleogels based on capillary water crosslinking: Physicochemical properties and 3D printing performance
Wenmeng Liu, Kuang He, David Julian McClements, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110161-110161
Closed Access | Times Cited: 5
Development of 3D printed k-carrageenan-based gummy candies modified by fenugreek gum: Correlating 3D printing performance with sol-gel transition
Liqing Qiu, Min Zhang, Ahmed Fathy Ghazal, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130865-130865
Closed Access | Times Cited: 4
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