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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:

Texture-modified soy protein foods: 3D printing design and red cabbage effect
Teresa Carranza, Pedro Guerrero, Koro de la Caba, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109141-109141
Open Access | Times Cited: 35

Showing 1-25 of 35 citing articles:

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: 19
Preparation and characterization of 3D printed texture-modified food for the elderly using mung bean protein, rose powder, and flaxseed gum
Liqing Qiu, Min Zhang, Benu Adhikari, et al.
Journal of Food Engineering (2023) Vol. 361, pp. 111750-111750
Closed Access | Times Cited: 32
Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits
Ahmed K. Rashwan, Ahmed I. Osman, Asem Mahmoud Abdelshafy, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 4, pp. 667-694
Open Access | Times Cited: 25
Challenges and Prospects of Plant-Protein-Based 3D Printing
Shivani Mittal, Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Foods (2023) Vol. 12, Iss. 24, pp. 4490-4490
Open Access | Times Cited: 22
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
Zhiming Wang, Funi Chen, Yuanyuan Deng, et al.
Food Chemistry (2024) Vol. 458, pp. 140302-140302
Closed Access | Times Cited: 15
3D printing of nutritious dysphagia diet: Status and perspectives
Zhenbin Liu, Xi Chen, Hongbo Li, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104478-104478
Closed Access | Times Cited: 14
Research progress of 3D printing technology in functional food, powering the future of food
Rina Wu, Jinhui Jiang, Feiyu An, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104545-104545
Closed Access | Times Cited: 14
Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions
Wei Liang, Yuhang Wang, Chuan Li, et al.
Food Hydrocolloids (2024) Vol. 155, pp. 110207-110207
Closed Access | Times Cited: 11
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
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
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
An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product
Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, et al.
Gels (2023) Vol. 9, Iss. 12, pp. 921-921
Open Access | Times Cited: 14
State of the art, challenges, and future prospects for the multi-material 3D printing of plant-based meat
Elise Caron, Davy Van de Walle, Koen Dewettinck, et al.
Food Research International (2024) Vol. 192, pp. 114712-114712
Closed Access | Times Cited: 5
Progress in three-dimensional (3D) printed foods for dysphagia patients: Food sources, processing techniques, printability, nutrition, acceptability, and safety aspects
Mpho Brian Molimi, Paul Egan, Oluwafemi Ayodeji Adebo
Food Research International (2025) Vol. 202, pp. 115629-115629
Open Access
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
From conception to consumption: Applications of semi-solid extrusion 3D printing in oral drug delivery
Morenikeji Aina, Fabien Baillon, Romain Sescousse, et al.
International Journal of Pharmaceutics (2025) Vol. 674, pp. 125436-125436
Open Access
Improving Rheology and 3D Printability of Pea, Fava and Mung Bean Proteins with Raw and Fermented Millet Flour
Saphal Ghimire, Muhammad Umar, Chaiwut Gamonpilas, et al.
Food Hydrocolloids (2025), pp. 111369-111369
Closed Access
Fifty shades of yield stress fluids: rheological challenges and engineering perspectives
Philippe Coussot
Rheologica Acta (2025)
Closed Access
Preparation of aldehyde-recognition nanofiber label for monitoring oxidative deterioration in processed meat products
Mengjie Li, Chong Sun, S.Y. Chen, et al.
Food Chemistry (2025), pp. 144136-144136
Closed Access
Interactions between polyphenols and polysaccharides/proteins: Mechanisms, effect factors, and physicochemical and functional properties: A review
Hongkun Xue, Yuchao Gao, Zhangmeng Shi, et al.
International Journal of Biological Macromolecules (2025), pp. 142793-142793
Closed Access
Modification of the texture of 3D printing soy protein isolate-based foods with proper nozzle sizes: A swallowing oriented strategy for dysphagia diet
Runkang Qiu, Ge Wang, Peiyao Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136694-136694
Closed Access | Times Cited: 4
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
Development of 3D-printed foods incorporating riboflavin-loaded whey protein isolate nanostructures: characterization and in vitro digestion
João F. Araújo, Jean‐Michel Fernandes, Daniel A. Madalena, et al.
Food & Function (2025)
Open Access
Tailoring Texture and Functionality of Vegetable Protein Meat Analogues through 3D Printed Porous Structures
Lorenzo Lombardi, Sara Consalvo, C. Esposito, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110611-110611
Open Access | Times Cited: 3
Assessing texturometer-derived rheological data for predicting the printability of gummy formulations in SSE 3D printing
Morenikeji Aina, Fabien Baillon, Romain Sescousse, et al.
International Journal of Pharmaceutics (2024) Vol. 662, pp. 124471-124471
Open Access | Times Cited: 2
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