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:

Improvement of 3D printing performance of pea protein isolate Pickering emulsion gels by regulating electrostatic interaction between protein and polysaccharide
Yifan Wang, Congjin Bai, David Julian McClements, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109097-109097
Open Access | Times Cited: 43

Showing 1-25 of 43 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: 21
Effects of hydrogen bonding and electrostatic interactions on the formation of rice starch-Mesona chinensis polysaccharide gels
Jia Kong, Mingyue Shen, Gang Wang, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110322-110322
Closed Access | Times Cited: 21
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: 18
Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks
Qianzhu Lin, Mengshan Shang, Xiaojing Li, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109347-109347
Closed Access | Times Cited: 29
Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems
Yifan Wang, Rotimi E. Aluko, David Julian McClements, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110340-110340
Closed Access | Times Cited: 13
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
Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan
Yangyang Feng, Xue Liang, Zihan Zhao, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109964-109964
Closed Access | Times Cited: 11
3D printed curcumin-based composite film for monitoring fish freshness
Tiantian Tang, Min Zhang, Arun S. Mujumdar, et al.
Food Packaging and Shelf Life (2024) Vol. 43, pp. 101289-101289
Closed Access | Times Cited: 11
Thermally Reversible Emulsion Gels and High Internal Phase Emulsions based Solely on Pea Protein for 3D Printing
Peineng Zhu, Yifu Chu, Jingqi Yang, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110391-110391
Closed Access | Times Cited: 11
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
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 | Times Cited: 1
Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties
Xiliang Yu, Li Chen, Mengdi Zhou, et al.
Food Research International (2025) Vol. 202, pp. 115683-115683
Closed Access | Times Cited: 1
Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety
Masala Mudau, Oluwafemi Ayodeji Adebo
Journal of Food Process Engineering (2024) Vol. 47, Iss. 5
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
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
Preparation of emulsion-template oleogels: Tuning properties by controlling initial water content and evaporation method
Wenbo Miao, Zhiheng Zhang, Qianzhu Lin, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110519-110519
Closed Access | Times Cited: 6
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: 5
Development, characterization and underling mechanism of 3D printable quinoa protein emulsion gels by incorporating of different polysaccharides for curcumin delivery
Kuo Zhao, Yilin Hao, Xin Guo, et al.
International Journal of Biological Macromolecules (2024), pp. 135648-135648
Closed Access | Times Cited: 5
Rheology of plant protein–polysaccharide gel inks for 3D food printing: Modeling and structure–property relations
Aleksey D. Drozdov, Jesper de Claville Christiansen
Journal of Food Engineering (2024) Vol. 380, pp. 112150-112150
Open Access | Times Cited: 4
High internal phase Pickering emulsions co-stabilized by zein nanoparticles and cellulose nanocrystals: Fabrication, characterization, and application
Song Cui, Yue Yu, David Julian McClements, et al.
Food Hydrocolloids (2024), pp. 110650-110650
Closed Access | Times Cited: 4
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
Pea Protein-Based Pickering Emulsions: Mechanistic Insights into Its Modification and Innovations for Food Applications
Nita Aryanti, Alifia Rizki Adina, Aininu Nafiunisa, et al.
Journal of Agriculture and Food Research (2025) Vol. 19, pp. 101712-101712
Open Access
Plant protein edible inks: Upgrading from 3D to 4D food printing
Fatemeh Aghababaei, David Julian McClements, Marc Pignitter, et al.
Food Chemistry X (2025) Vol. 26, pp. 102280-102280
Open Access
Fabrication and characterization of oleogels stabilized by pea protein-curdlan microgels
Yue Yu, Yuting He, Yifan Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 142200-142200
Closed Access
Preparation and properties of pH-sensitive cationic starch nanoparticles
Wei Zhou, Rui Zhang, Zhen Cai, et al.
Food Chemistry (2023) Vol. 437, pp. 137916-137916
Closed Access | Times Cited: 11
Page 1 - Next Page

Scroll to top