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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:

Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums
Jie Yu, Dong Li, Lijun Wang, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108293-108293
Closed Access | Times Cited: 49

Showing 1-25 of 49 citing articles:

Fabrication and characterization of emulsion-template oleogels assembled from octenyl succinic anhydride starch/chitosan electrostatic complexes
Wenbo Miao, David Julian McClements, Zhiheng Zhang, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109882-109882
Closed Access | Times Cited: 13
Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications
Canice Chun‐Yin Yiu, Sophie Wenfei Liang, Kinza Mukhtar, et al.
Gels (2023) Vol. 9, Iss. 5, pp. 366-366
Open Access | Times Cited: 32
Formulation and characterization of pH-responsive pickering emulsions stabilized by soy protein isolate/nicotinamide mononucleotide complexes for controlled drug release
Zhuo Li, Dehai Yu
Industrial Crops and Products (2023) Vol. 203, pp. 117158-117158
Closed Access | Times Cited: 29
Fabrication of a double-network high internal phase emulsion gel stabilized by bacterial cellulose nanofibrils: Enhancement of heat stability and 3D printing
Yihui Wang, Qing Liu, Yueyue Yang, et al.
Food Hydrocolloids (2023) Vol. 143, pp. 108872-108872
Open Access | Times Cited: 24
A functional Pickering emulsion coating based on octadecenylsuccinic anhydride modified γ-cyclodextrin metal-organic frameworks for food preservation
Yannan Zhang, Dehai Yu, Rui Zhao, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109668-109668
Closed Access | Times Cited: 23
Enhanced freeze-thawing stability of water-in-oil Pickering emulsions stabilized by ethylcellulose nanoparticles and oleogels
Ruoning Zhang, Yanhui Zhang, Jingjing Yu, et al.
Carbohydrate Polymers (2023) Vol. 312, pp. 120814-120814
Closed Access | Times Cited: 22
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
Renzhao Zhang, Jingbo Liu, Sijia Cao, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109763-109763
Closed Access | Times Cited: 11
Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics
Meng-Yue Zhang, Bo-ya Zhang, Xiaotong Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129716-129716
Closed Access | Times Cited: 10
Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan
Wei Xu, Yin Jia, Jingyi Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129740-129740
Closed Access | Times Cited: 8
Incorporation of fucoxanthin into 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes
Xu Zhong, Kuiyou Wang, Zhejin Chen, et al.
Food & Function (2024) Vol. 15, Iss. 3, pp. 1323-1339
Closed Access | Times Cited: 7
Fabrication and Characterization of novel high internal phase bigels with high mechanical properties: Phase inversion and personalized edible 3D food printing
Jixian Mao, Zong Meng
Food Hydrocolloids (2024) Vol. 153, pp. 110019-110019
Closed Access | Times Cited: 6
Protein and protein-polysaccharide composites-based 3D printing: The properties, roles and opportunities in future functional foods
Yi Liu, Yue Zhang, Lei Cai, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132884-132884
Closed Access | Times Cited: 6
Development of corn starch-sodium alginate emulsion gels as animal fat substitute: Effect of oil concentration
Chun-yan Su, Dong Li, Lijun Wang, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110439-110439
Closed Access | Times Cited: 6
Analysis of printing temperature effect on texture modification: Potential of soy protein isolate-based bigel for swallowing-friendly food
Runkang Qiu, Peiyao Zhao, Ge Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 139493-139493
Closed Access
Development and characterization of quinoa protein-fucoidan emulsion gels with excellent rheological properties for 3D printing and curcumin encapsulation stability
Kuo Zhao, Yilin Hao, Xin Guo, et al.
Food Chemistry (2025) Vol. 471, pp. 142819-142819
Closed Access
Effect of salt valence and ionic strength on the rheology and 3D printing performance of walnut protein emulsion gels
Guohua Li, Bo Wang, Liling Yang, et al.
Food Hydrocolloids (2025), pp. 111112-111112
Closed Access
Additive Manufacturing Using Agriculturally Derived Biowastes: A Systematic Literature Review
Al Mazedur Rahman, Taieba Tuba Rahman, Zhijian Pei, et al.
Bioengineering (2023) Vol. 10, Iss. 7, pp. 845-845
Open Access | Times Cited: 15
Investigating Texture and Freeze–Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding
Ting‐Fang Wang, Zhenhai Yu, Shuanghe Ren, et al.
Gels (2024) Vol. 10, Iss. 3, pp. 204-204
Open Access | Times Cited: 5
Soybean protein isolate-sodium alginate double network emulsion gels: Mechanism of formation and improved freeze-thaw stability
Shijiao Wang, Zenan Wu, Lingyue Jia, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133296-133296
Closed Access | Times Cited: 4
Surimi freshness monitoring of 4D printing material with anthocyanin
Junqi Zhan, Jingjing Fu, Dan‐li Jin, et al.
Journal of Food Engineering (2023) Vol. 358, pp. 111678-111678
Closed Access | Times Cited: 12
Optimization and characterization of high internal phase double emulsion (HIPDE) stabilized by with soybean protein isolate, gallic acid and xanthan gum
Woongjun Hwang, Jiseon Lee, Mi‐Jung Choi
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130562-130562
Closed Access | Times Cited: 3
Stabilization of all-natural water-in-oil high internal phase pickering emulsion by using diosgenin/soybean phosphatidylethanolamine complex: Characterization and application in 3D printing
Mengzhu Wang, Yulin Zhou, Liuping Fan, et al.
Food Chemistry (2024) Vol. 448, pp. 139145-139145
Closed Access | Times Cited: 3
High internal phase pickering emulsions stabilized by ODSA-functionalized cyclodextrin metal-organic frameworks for extrusion 3D printing application
Yannan Zhang, Dehai Yu
LWT (2023) Vol. 182, pp. 114800-114800
Open Access | Times Cited: 10
Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application
Yuanliang Zhong, Bo Wang, Weiqiao Lv, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103545-103545
Closed Access | Times Cited: 10
Utilization of polysaccharide-based high internal phase emulsion for nutraceutical encapsulation and 3D printing: Reinforcement of curcumin stability and bioaccessibility
Xueqing Li, Liuping Fan, Jinwei Li
LWT (2023) Vol. 189, pp. 115478-115478
Open Access | Times Cited: 9
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