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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:

Construction of 3D printable Pickering emulsion gels using complexes of fiber polysaccharide-protein extracted from Haematococcus pluvialis residues and gelatin for fat replacer
Mengwei Wang, Zihao Yin, Mingyong Zeng
Food Hydrocolloids (2022) Vol. 137, pp. 108350-108350
Closed Access | Times Cited: 52

Showing 1-25 of 52 citing articles:

A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application
Lujie Cui, Jiaxin Guo, Zong Meng
Food Hydrocolloids (2023) Vol. 139, pp. 108588-108588
Closed Access | Times Cited: 68
Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing
Ningzhe Wang, Jie Hu, Kaida Zhang, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108632-108632
Closed Access | Times Cited: 52
Physiochemical and rheological characterization of plant-based proteins, pectin, and chitin nanofibers for developing Pickering emulsions as potential fat alternatives
Chenyang Ji, Yi Wang, W. K. Anson, et al.
Food Chemistry (2025) Vol. 472, pp. 142975-142975
Closed Access | Times Cited: 1
Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics
Ningzhe Wang, Kaida Zhang, Yurou Chen, et al.
Food Chemistry (2023) Vol. 429, pp. 136910-136910
Closed Access | Times Cited: 38
Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake
Yisha Xie, Qingqing Liu, Wenwen Zhang, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1842-1842
Open Access | Times Cited: 35
Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review
Xiangfang Hu, Qinbo Jiang, Liyang Du, et al.
Carbohydrate Polymers (2023) Vol. 322, pp. 121328-121328
Closed Access | Times Cited: 33
Shear emulsification condition strategy impact high internal phase Pickering emulsions stabilized by coconut globulin-tannic acid: Structure of protein at the oil-water interface
Yang Chen, Yile Chen, Lianzhou Jiang, et al.
LWT (2023) Vol. 187, pp. 115283-115283
Open Access | Times Cited: 27
Applications of date pits in foods to enhance their functionality and quality: A review
Maha Al‐Khalili, Nasser Al‐Habsi, Mohammad Shafiur Rahman
Frontiers in Sustainable Food Systems (2023) Vol. 6
Open Access | Times Cited: 26
Nanostarch-enhanced 3D printability of carrageenan emulsion gel for high-fidelity and nutrition-fortified fish fat mimics
Jie Li, Ruihao Niu, Qingqing Zhu, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109099-109099
Closed Access | Times Cited: 25
Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction
Fuwei Sun, Tianfu Cheng, Shuanghe Ren, et al.
International Journal of Biological Macromolecules (2023) Vol. 256, pp. 128381-128381
Closed Access | Times Cited: 23
Future trends in the field of Pickering emulsions: stabilizers, spray-dried microencapsulation and rehydration for food applications
Weihao Meng, Hongnan Sun, Taihua Mu, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104610-104610
Closed Access | Times Cited: 13
Advances in the application of protein-polysaccharide-polyphenol ternary complexes for creating and stabilizing Pickering emulsions
Zahra Najari, Mina Dokouhaki, Pablo Juliano, et al.
Future Foods (2024) Vol. 9, pp. 100299-100299
Open Access | Times Cited: 12
Comprehensive insights into microalgae proteins: Nutritional profiles and innovative applications as sustainable alternative proteins in health and food sciences
Xiao Jing Guo, Qian Wang, Yongning Wu, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110112-110112
Closed Access | Times Cited: 12
Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry
Rizwan Arshad, Aroosha Saqib, Hafiz Rizwan Sharif, et al.
Food Research International (2025) Vol. 203, pp. 115791-115791
Closed Access | Times Cited: 1
Physicochemical properties and microstructure of soybean protein isolate-vegetable oil complex gels induced by lactic acid bacteria: Effects of vegetable oil types and concentrations
Chunpeng Han, Xiaoyu Yang, Liang Li
Food Hydrocolloids (2023) Vol. 145, pp. 109109-109109
Closed Access | Times Cited: 20
Potentials of 3D printing in nutritional and textural customization of personalized food for elderly with dysphagia
Chhychhy Chao, Hyong Kyong Nam, Hyun Jin Park, et al.
Applied Biological Chemistry (2024) Vol. 67, Iss. 1
Open Access | Times Cited: 7
Modulating the 3D printability of vitamin D3-nanoemulsion-based dairy gels: Influence of emulsifier on gel structure, printing behaviour and vitamin D3 retention
Sukirti Joshi, Jatindra K. Sahu, Sangeeta Prakash, et al.
Journal of Food Engineering (2024) Vol. 373, pp. 112032-112032
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
Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing
Patrícia Marques de Farias, Julia Rabelo Vaz Matheus, Bianca Chieregato Maniglia, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2186-2196
Open Access | Times Cited: 5
Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid
Huan Xie, Xiao‐Mei Sha, Ping Yuan, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 5
Fabrication of mung bean protein-sugar beet pectin hydrogels by duo-induction of heating and laccase: Gelling properties and delivery of riboflavin
Yutong Guo, Liang Li, Xiaoyu Yang
Food Hydrocolloids (2024) Vol. 159, pp. 110690-110690
Closed Access | Times Cited: 4
Low-internal-phase and high-viscoelastic emulsion gel synergistically stabilized by buckwheat protein microgel and carboxylated cellulose nanofibers
Yuheng Wang, Jintao Zhang, Bo Liu, et al.
International Journal of Biological Macromolecules (2025) Vol. 296, pp. 139705-139705
Closed Access
Effect of K2CO3 on konjac glucomannan/κ-carrageenan-based camellia oil Pickering emulsion gel for the development of fat analogs
Lihua Zhang, Yuli Ning, Ya Wei, et al.
International Journal of Biological Macromolecules (2025), pp. 140094-140094
Closed Access
Carbohydrate-Based Fat Mimetics: Mechanistic Insights and Tribological Interactions
Xuerui Li, Zhenghang Xu, Xiaoyun Xu, et al.
Trends in Food Science & Technology (2025) Vol. 157, pp. 104885-104885
Closed Access
Research progress on marine polysaccharide-based Pickering emulsions and their potential applications in the food industry
Jianxi Zhang, Junjie Tang, Si Shi, et al.
Food Research International (2025), pp. 116073-116073
Closed Access
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