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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:

Development of high internal phase emulsions with noncovalent crosslink of soy protein isolate and tannic acid: Mechanism and application for 3D printing
Wenyi Hu, Chunli Chen, Ying Wang, et al.
Food Chemistry (2023) Vol. 427, pp. 136651-136651
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Enhancing the properties of soy protein isolate and dialdehyde starch films for food packaging applications through tannic acid crosslinking
Yuan Zhao, Ran Tian, Qin Zhang, et al.
Carbohydrate Polymers (2024) Vol. 332, pp. 121903-121903
Closed Access | Times Cited: 27
Effect of κ-carrageenan on physicochemical and 3D printing properties of walnut protein-stabilized emulsion gel
Guohua Li, Bo Wang, Weiqiao Lv, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110288-110288
Closed Access | Times Cited: 19
Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties
Xueting Zheng, Tianfu Cheng, Sibo Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 139396-139396
Closed Access | Times Cited: 3
Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application
Meng Yuan, Bailiang Li, Fuwei Sun, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110053-110053
Closed Access | Times Cited: 9
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
Shaoyi Cen, S. Li, Zong Meng
Food Research International (2024) Vol. 191, pp. 114703-114703
Closed Access | Times Cited: 9
Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing
Z. Li, Liwen Zhang, Yuehan Shan, et al.
Food Chemistry (2024) Vol. 460, pp. 140402-140402
Closed Access | Times Cited: 9
Effect of non-covalent binding of tannins to sodium caseinate on the stability of high-internal-phase fish oil emulsions
Yanchen Wang, Yikai Huang, Ying Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134171-134171
Closed Access | Times Cited: 9
Hydrodynamic cavitation induced fabrication of soy protein isolate–polyphenol complexes: structural and functional properties
Fengyan Wei, Xian’e Ren, Yongchun Huang, et al.
Current Research in Food Science (2025) Vol. 10, pp. 100969-100969
Open Access | Times Cited: 1
Effects of different oil fractions and tannic acid concentrations on konjac glucomannan-stabilized emulsions
Min Long, Yuanyuan Ren, Zhenshun Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130723-130723
Closed 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
The comprehensive review on 3D printing- pharmaceutical drug delivery and personalized food and nutrition
M. Meenakshi, Selva Kumar Ramasamy, Geetha Venkatesan, et al.
Food Chemistry (2024) Vol. 459, pp. 140348-140348
Closed Access | Times Cited: 6
The dispersibility of biphasic stabilized oil-in-water emulsions improved by the interaction between curdlan and soy protein isolate
Fuying Wang, Jianpeng Li, Yuxiao Wang, et al.
Food Chemistry (2024) Vol. 457, pp. 140101-140101
Closed Access | Times Cited: 4
Regulation in protein hydrophobicity via whey protein-zein self-assembly for improving the techno-functional properties of protein
Feng Shao, Yuanlong Zhang, Wan Xia, et al.
Food Chemistry (2024) Vol. 463, pp. 141174-141174
Closed Access | Times Cited: 4
Study on the enhanced 3D printing performance of high internal phase emulsions using protein fibrosis strategy
Ying Wang, Fengxian Guo, H.C. Li, et al.
International Journal of Biological Macromolecules (2025) Vol. 297, pp. 139975-139975
Closed Access
Fabrication of tannins and oat protein non-covalent complexes: Effect on the structure and in vitro digestion properties of oat proteins
Xi Chen, Xue Han, Mianhong Chen, et al.
International Journal of Biological Macromolecules (2025), pp. 140481-140481
Closed Access
Rheology and printability of biopolymeric oil‐in‐water high internal phase Pickering emulsions: a review
Lu‐yao Zheng, Dong Li, Li‐jun Wang
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Structural modulation of eggshell membrane hydrolysates by tannic acid: Simultaneous enhancement of antioxidant and emulsifying properties
Shasha Wang, Mahmoud Abou-Elsoud, Zuyue Li, et al.
Food Chemistry (2025) Vol. 479, pp. 143827-143827
Closed Access
HIPE-Gels Performance: Role of Sodium Hyaluronate Conformation and Concentration in Structure and 3D Printing
Zhuangzhuang Chen, Shiyong Sun, Qian Zhou, et al.
Food Bioscience (2025), pp. 106361-106361
Closed Access
Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends
Wei Liang, Xiaofeng Zhan, Pengkai Wang, et al.
Food Research International (2025), pp. 116245-116245
Closed Access
High-strength and antioxidant gelatin/(oxidized) olive polyphenol films by melt extrusion method
Kuo Wu, Yanzhen Li, Hsuan-Min Wang, et al.
Food Hydrocolloids (2025), pp. 111483-111483
Closed Access
Development of soy protein emulsion gels-based 3D printed dysphagia foods: Effects of the egg white protein supplementation
Peiyao Zhao, Delin Kou, Runkang Qiu, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110737-110737
Closed Access | Times Cited: 2
Enhancing soy protein isolate flexibility through non-covalent ferulic acid modification: implications for interfacial characteristics and protein-based emulsion performance
Yurou Chen, Meng-Yue Zhang, Yaqi Lan, et al.
Food Structure (2024) Vol. 42, pp. 100400-100400
Closed Access | Times Cited: 2
Molecular regulation of rapeseed protein for improving its techno-functional properties
Feng Shao, Yuanlong Zhang, Xia Wan, et al.
International Journal of Biological Macromolecules (2024) Vol. 275, pp. 133441-133441
Closed Access | Times Cited: 1
Co-regulation of gelatin content and Hofmeister effect on 3D-printed high internal phase emulsion gel characteristics for resveratrol delivery
Lu‐yao Zheng, Dong Li, Yong Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110574-110574
Closed Access | Times Cited: 1
Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts
Jong-Hyun Han, Dong Hyun Keum, Vahinika Kothuri, et al.
Food Chemistry X (2024) Vol. 24, pp. 101807-101807
Open Access | Times Cited: 1
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