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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:

Recent advances in 3D printing properties of natural food gels: Application of innovative food additives
Ramesh Sharma, Pinku Chandra Nath, T. K. Hazarika, et al.
Food Chemistry (2023) Vol. 432, pp. 137196-137196
Closed Access | Times Cited: 43

Showing 1-25 of 43 citing articles:

Recent advances in production of sustainable and biodegradable polymers from agro-food waste: Applications in tissue engineering and regenerative medicines
Pinku Chandra Nath, Ramesh Sharma, Shubhankar Debnath, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129129-129129
Closed Access | Times Cited: 22
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: 14
Sustainable production of cellulosic biopolymers for enhanced smart food packaging: An up-to-date review
Pinku Chandra Nath, Ramesh Sharma, Uttara Mahapatra, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133090-133090
Closed Access | Times Cited: 13
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: 7
Investigation of the 3D printability of modified starch-based inks and their formation mechanism: Application in ice cream
Minghao Xu, Yating Xu, Shengyang Ji, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110038-110038
Closed Access | Times Cited: 6
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: 6
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
Soy protein-based protein composite system: gelation, application, and challenges—a review
Yizhen Wang, Shuang Zhang, Zheng Li
European Food Research and Technology (2025)
Closed Access
Microbial electrochemical technologies for valorization of food wastes
Pinku Chandra Nath, T. K. Hazarika, Amiya Ojha, et al.
Elsevier eBooks (2025), pp. 323-343
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
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
Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content
Rafael Fernandes Almeida, Lara Aguiar Borges, Thayná Torres da Silva, et al.
Food Research International (2024) Vol. 178, pp. 113986-113986
Closed Access | Times Cited: 5
Pre-dry heat treatment alters the structure and ultimate in vitro digestibility of wheat starch-lipids complex in hot-extrusion 3D printing
Bo Zheng, Zhipeng Qiu, Zipeng Liu, et al.
Carbohydrate Polymers (2024) Vol. 334, pp. 122026-122026
Closed Access | Times Cited: 5
Towards the development of foods 3D printer: Trends and technologies for foods printing
Husam A. Neamah, Joseph Wicaksono Tandio
Heliyon (2024) Vol. 10, Iss. 13, pp. e33882-e33882
Open Access | Times Cited: 5
3D printing of pickering emulsion gels of protein particles prepared by high pressure homogenization and heating
Chao Wu, Zhe Liu, Xue Hei, et al.
LWT (2024) Vol. 206, pp. 116568-116568
Open Access | Times Cited: 5
Innovating Gastronomy through Information Technology: A Bibliometric Analysis of 3D Food Printing for Present and Future Research
Ibrahim A. Elshaer, Alaa M. S. Azazz, Mohamed A. Zayed, et al.
Information (2024) Vol. 15, Iss. 8, pp. 471-471
Open Access | Times Cited: 4
The 3D printed probiotic products; an emerging category of the functional foods for the next-generations
Alireza Sadeghi, Aslı Can Karaça, Maryam Ebrahimi, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104526-104526
Closed Access | Times Cited: 3
The comprehensive review on 3D printing- pharmaceutical drug delivery and personalized food and nutrition
Meenakshi Murugan, Selva Kumar Ramasamy, Geetha Venkatesan, et al.
Food Chemistry (2024) Vol. 459, pp. 140348-140348
Closed Access | Times Cited: 3
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: 3
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: 2
Enhanced 3D printing performance of soybean protein isolate nanoparticle-based O/W Pickering emulsion gels by incorporating different polysaccharides
Wei Wei, Lujie Cui, Zong Meng
International Journal of Biological Macromolecules (2024) Vol. 287, pp. 138637-138637
Closed Access | Times Cited: 1
Investigation of Nutrition and Printability of Orange Juice Sacs Applied to Heterogeneous 3D Printing: Influence of Pretreatment-Assisted Impregnation
Demei Kong, Min Zhang, Arun S. Mujumdar, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 3757-3775
Closed Access | Times Cited: 1
3d Printing of Pickering Emulsion Gels of Protein Particles Prepared by High Pressure Homogenization and Heating
Chao Wu, Zhe Liu, Xue Hei, et al.
(2024)
Closed Access | Times Cited: 1
Fabrication of hydrogen-bonded crosslinked hydrogel vitrimer with enhanced self-healing and printability via K+ induced low methyl apple pectin
Tianya Hu, Shuai Zhang, Huan Zhang, et al.
Carbohydrate Polymers (2024) Vol. 344, pp. 122547-122547
Closed Access | Times Cited: 1
Effects of the Amylose/Amylopectin Ratio of Starch on Borax-Crosslinked Hydrogels
Kai Lu, Rudy Folkersma, Vincent S. D. Voet, et al.
Polymers (2024) Vol. 16, Iss. 16, pp. 2237-2237
Open Access | Times Cited: 1
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