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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:

High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing
Yuhang Wang, Die Hu, Yue Wei, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109254-109254
Closed Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

Effect of a collagen peptide–fish oil high internal phase emulsion on the printability and gelation of 3D-printed surimi gel inks
Shanshan Lu, Zhisheng Pei, Quanhong Lu, et al.
Food Chemistry (2024) Vol. 446, pp. 138810-138810
Closed Access | Times Cited: 15
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: 14
One-step fabrication of microfluidic W/O/W droplets as fat-reduced high internal phase emulsions: Microstructure, stability and 3D printing performance
Guo Ling, Mengmeng Cao, Xing Chen, et al.
Food Hydrocolloids (2024) Vol. 150, pp. 109742-109742
Closed Access | Times Cited: 12
Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication
Tianfu Cheng, Guofang Zhang, Fuwei Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106843-106843
Open Access | Times Cited: 11
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: 9
Low gelatin concentration assisted cellulose nanocrystals stabilized high internal phase emulsion: The key role of interaction
Yuxi Wang, Yue Huang, Huameng Li, et al.
Carbohydrate Polymers (2024) Vol. 337, pp. 122175-122175
Closed Access | Times Cited: 8
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: 8
Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application
Meng Yuan, Bailiang Li, Fuwei Sun, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110053-110053
Closed Access | Times Cited: 6
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
Ruizhi Yang, Nasra Seif Juma, Yadong Zhao, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Open Access
Development and future prospects of 3D printed surimi products: A review
Dieynabou Diao, Ruizhi Yang, Yijin Liu, et al.
Applied Food Research (2025), pp. 100757-100757
Open Access
Effect of microwave extraction temperatures on the gelling, foaming and emulsifying characteristics of bigeye tuna (Thunnus obesus) fish skin gelatin
Xin Feng, Hankun Zhu, Yong Yu, et al.
Food Bioscience (2025), pp. 106095-106095
Closed Access
Designing fish scale gelatin microgel network by moderate pre-dispersion: A new attempt to construct a bigels-based pig fat analog
Yanlei Gao, Qing Xiong, Ruonan Li, et al.
Food Hydrocolloids (2025), pp. 111165-111165
Closed Access
Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor
Qiaoli Zhao, Bin Zheng, Jinwei Li, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104663-104663
Closed Access | Times Cited: 5
Preparation, characterization, and coating effect of bio-active nano-emulsion based on combined plant essential oils on quality of grass carp fillets
Ming‐Tao Yang, Yunshan Zhu, Tianhao Ying, et al.
Food Chemistry (2024) Vol. 453, pp. 139618-139618
Closed Access | Times Cited: 4
Plant oil body as an effective improver for surimi-based 3D printing
Ruizhi Yang, Lingxiang Bao, Yijin Liu, et al.
Additive manufacturing (2024) Vol. 93, pp. 104422-104422
Closed Access | Times Cited: 4
Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein
Yu Wang, Xuefeng Wang, Jie Guo, et al.
Food Chemistry (2024) Vol. 460, pp. 140386-140386
Closed Access | Times Cited: 3
Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix) and scallop (Argopecten irradians) blended gels
Xinru Fan, Wenhao Geng, Meng Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7797-7808
Closed Access | Times Cited: 2
Effect of γ‐oryzanol/β‐sitosterol‐based oleogels on the physicochemical and gel properties of Nemipterus virgatus myofibrillar protein
Hongbo Mi, Yingci Yang, Shumin Yi, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 8120-8129
Closed Access | Times Cited: 2
Insights into the Pickering emulsions stabilized by yeast dietary fiber: Interfacial adsorption kinetics, rheological characteristics, and stabilization mechanisms
Yaqiu Kong, Jieling Chen, Zehan Hong, et al.
Food Chemistry (2024) Vol. 464, pp. 141924-141924
Closed Access | Times Cited: 2
Co-regulation of gelatin content and Hofmeister effect on 3D-printed high internal phase emulsion gel characteristics for resveratrol delivery
Lu‐yao Zheng, Dong Li, Yong Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110574-110574
Closed Access | Times Cited: 1
Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions
Ying Sun, Mantong Zhao, Zhong-Yuan Liu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101836-101836
Open Access | Times Cited: 1
Fabrication and characterization of mayonnaise based on xanthan gum/lysozyme nanoparticles and konjac glucomannan as egg yolk substitutes under different temperature stresses
Wei Xu, Yongpeng Yin, Beijun Cao, et al.
LWT (2024), pp. 116832-116832
Open Access | Times Cited: 1
Advances of plant-based fat analogs in 3D printing: Manufacturing strategies, printabilities, and food applications
Shaoyi Cen, Zong Meng
Food Research International (2024) Vol. 197, pp. 115178-115178
Closed Access | Times Cited: 1
Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: Egg white microgels-based high-phase emulsion as a texture modifier
Xiliang Yu, Daming Wu, Lin Han, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 137418-137418
Closed Access | Times Cited: 1
3D Printing for the Production of Food Analogues
Deniz Günal‐Köroğlu, Sevil Çıkrıkcı Erünsal, Gülay Özkan, et al.
(2024), pp. 379-435
Closed Access | Times Cited: 1
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