Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Whey protein isolate nanofibrils as emulsifying agent to improve printability of Cheddar cheese for 3D printing
Dongxu Wang, Jiaxuan Guo, Yexuan Wang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108807-108807
Open Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

AI-based additive manufacturing for future food: Potential applications, challenges and possible solutions
Qi Yu, Min Zhang, Arun S. Mujumdar, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103599-103599
Closed Access | Times Cited: 18
One-step high efficiency separation of prolyl endopeptidase from Aspergillus niger and its application
Bin Jiang, Hongshen Yue, Xinhao Fu, et al.
International Journal of Biological Macromolecules (2024) Vol. 271, pp. 132582-132582
Closed Access | Times Cited: 14
Post-self-assemble of whey protein isolation nanofibrils and its contribution to the stability of pickering emulsion
Chunhong Liu, Yexuan Wang, Xiaohan Dai, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109766-109766
Closed Access | Times Cited: 10
Recent research and applications in lipid-based food and lipid-incorporated bioink for 3D printing
Yuanliang Zhong, Bo Wang, Weiqiao Lv, et al.
Food Chemistry (2024) Vol. 458, pp. 140294-140294
Closed Access | Times Cited: 8
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), pp. 115791-115791
Closed 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
Cellulose nanocrystals-gelatin composite hydrocolloids: Application to controllable responsive deformation during 3D printing
Tianhui Wang, Shuyu Lu, Xinna Hu, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109780-109780
Closed Access | Times Cited: 4
Regulating the physicochemical, structural characteristics and digestibility of potato starch by complexing with different phenolic acids
Shuifang Mao, Yanming Ren, Xingqian Ye, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127474-127474
Closed Access | Times Cited: 12
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption
A. Derossi, Charles Spence, Maria G. Corradini, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open 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
Improving salidroside stability using water-in-oil-in-water emulsion with whey protein isolate: Formation and characterization
Qian Zhang, Lin Li, Yuqiao Wang, et al.
LWT (2024) Vol. 200, pp. 116189-116189
Open Access | Times Cited: 2
Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum
Mozhdeh Sarraf, Sara Naji‐Tabasi, Adel Beigbabaei, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 11, pp. 6907-6919
Open Access | Times Cited: 6
Multivariate evaluation of the printing process on 3D printing of rice protein
Yeison Fernando Barrios‐Rodríguez, Marta Igual, Javier Martínez‐Monzó, et al.
Food Research International (2023) Vol. 176, pp. 113838-113838
Open Access | Times Cited: 6
Biointerfacial supramolecular self-assembly of whey protein isolate nanofibrils on probiotic surface to enhance survival and application to 3D printing dysphagia foods
Ye Zhang, Yexuan Wang, Xiaohan Dai, et al.
Food Chemistry (2024) Vol. 460, pp. 140720-140720
Closed Access | Times Cited: 1
Animal Protein-Based Fat Replacers: New Prospective and Applications in Dairy Products and Their Analogues
Mohamed Salama, Xiaomeng Li, Haoyang Sun, et al.
Food Reviews International (2024), pp. 1-26
Closed Access | Times Cited: 1
3D printing food flow in different extruders based on crazy and adaptive salp swarm algorithm-deep extreme learning machine improved-lattice Boltzmann method
Weiwei Wu, Minheng Gu, Xin Liu, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112318-112318
Closed Access | Times Cited: 1
One-step simultaneous and efficient extraction of multiple active compounds from Lycium barbarum by aqueous three-phase system: Focusing on polysaccharides
Bin Jiang, Jiaming Wang, Yu Feng, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119973-119973
Closed Access | Times Cited: 1
Octenyl succinic anhydride starch enhanced 3D printability of corn starch-based emulsion-filled gels incorporating egg yolk
Yuanliang Zhong, Bo Wang, Bingzheng Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 284, pp. 138110-138110
Closed Access | Times Cited: 1
Biointerfacial Supramolecular Self-Assembly of Whey Protein Isolate Nanofibrils on Bacterial Surface for Improved Survival and Applied to 3d Food Printing
Ye Zhang, Yexuan Wang, Xiaohan Dai, et al.
(2024)
Closed Access
The application of dairy products and their derivatives as edible inks in 3D printing technology: A review
Xinyue Dou, Junning Ren
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8630-8644
Closed Access
One-Step Simultaneous and Efficient Extraction of Multiple Active Compounds from Lycium Barbarum by Aqueous Three-Phase System: Focusing on Polysaccharides
Bin Jiang, Jiaming Wang, Hongshen Yue, et al.
(2024)
Closed Access
Structural and Colloidal Attributes of Protein Matrices Extracted from Renewable Resources and Evaluation of Their Film-Forming Capacity for Sustainable Food Packaging
Antiopi Vardaxi, Aristeidis Papagiannopoulos, Ioanna Gerogianni, et al.
Food and Bioprocess Technology (2024)
Closed Access
Developing edible oleogels structure prepared with emulsion-template approach based on soluble biopolymer complex
Mozhdeh Sarraf, Sara Naji‐Tabasi, Adel Beigbabaei, et al.
Food Chemistry X (2024) Vol. 24, pp. 101917-101917
Open Access
Functionality enhancement of pea protein isolate through cold plasma modification for 3D printing application
Ye Liu, Jiayu Sun, Zuoneng Wen, et al.
Food Research International (2024) Vol. 197, pp. 115267-115267
Closed Access
Fabrication of mung bean protein isolate nanofibrils and calcium ions induced hydrogels
Yupeng Qi, Qihui Liu, Dongxu Wang, et al.
LWT (2024) Vol. 213, pp. 117045-117045
Open Access
Page 1 - Next Page

Scroll to top