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:
4D printing of betanin/gelatin/nano-chitin complexes-functionalized surimi via disulfide bonds, and its applicability in dysphagia diets
Juncheng Zhu, Yuxin Yang, Shihao Qiao, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109891-109891
Closed Access | Times Cited: 12
Juncheng Zhu, Yuxin Yang, Shihao Qiao, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109891-109891
Closed Access | Times Cited: 12
Showing 12 citing articles:
Preparation and characteristics of TEMPO-oxidized bamboo shoot nanofibers based bigels system and steady delivery of Lactobacillus plantarum
Yanmei Deng, Yuxin Jiang, Yanling Lu, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111057-111057
Closed Access
Yanmei Deng, Yuxin Jiang, Yanling Lu, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111057-111057
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
Qin Zhou, Zhihua Li, Xiaowei Huang, et al.
Gels (2025) Vol. 11, Iss. 2, pp. 94-94
Open 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
Qiaoli Zhao, Bin Zheng, Jinwei Li, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104663-104663
Closed Access | Times Cited: 5
Unconventional sourced proteins in 3D and 4D food printing: Is it the future of food processing?
Nircia Isabella Andrade Pereira, Marquejon Dos Santos Oliveira, Bianca Cristina Carvalho Reis, et al.
Food Research International (2024) Vol. 192, pp. 114849-114849
Closed Access | Times Cited: 3
Nircia Isabella Andrade Pereira, Marquejon Dos Santos Oliveira, Bianca Cristina Carvalho Reis, et al.
Food Research International (2024) Vol. 192, pp. 114849-114849
Closed Access | Times Cited: 3
Silver Carp (Hypophthalmichthys molitrix) Utilization: Surimi Innovations Based on Seasonal Variation in Muscle Proteins
Zhuolin Wang, Yuanyong Tian, Hideharu Tsukagoshi, et al.
Trends in Food Science & Technology (2024), pp. 104737-104737
Open Access | Times Cited: 2
Zhuolin Wang, Yuanyong Tian, Hideharu Tsukagoshi, et al.
Trends in Food Science & Technology (2024), pp. 104737-104737
Open Access | Times Cited: 2
4D printing of Pickering emulsion: Temperature-driven color changes
Ziang Guo, Bingxue Yang, Nini Liang, et al.
Journal of Food Engineering (2024) Vol. 386, pp. 112258-112258
Closed Access | Times Cited: 1
Ziang Guo, Bingxue Yang, Nini Liang, et al.
Journal of Food Engineering (2024) Vol. 386, pp. 112258-112258
Closed Access | Times Cited: 1
Ultrasound-assisted freezing for the preparation of aerogel-based intelligent packaging
Yuan Wu, Yu-tian Lan, Tian Gan, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110534-110534
Closed Access | Times Cited: 1
Yuan Wu, Yu-tian Lan, Tian Gan, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110534-110534
Closed Access | Times Cited: 1
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: 1
Runkang Qiu, Ge Wang, Peiyao Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136694-136694
Closed Access | Times Cited: 1
Current Trends in Additive Manufacturing Based 4D Food Printing Technology: A Review
Sanket Balasaheb Kokane, PR. Anjaly, S. Thangalakshmi, et al.
Future Foods (2024), pp. 100450-100450
Open Access
Sanket Balasaheb Kokane, PR. Anjaly, S. Thangalakshmi, et al.
Future Foods (2024), pp. 100450-100450
Open Access
Gelation dynamics steering frontiers in technology: Unraveling hotspots and research trends through scientometric insights
Noubi Keumoe Junior Hyacinthe, Durga Madhab Mahapatra
International Journal of Biological Macromolecules (2024), pp. 136156-136156
Closed Access
Noubi Keumoe Junior Hyacinthe, Durga Madhab Mahapatra
International Journal of Biological Macromolecules (2024), pp. 136156-136156
Closed Access
Lipase etching effects-induced interaction between betanin nanocomplexes and polylactic acid and its 3D printing for food packaging
Jianing Shi, Juncheng Zhu, Yuxin Yang, et al.
Food Chemistry (2024), pp. 141636-141636
Closed Access
Jianing Shi, Juncheng Zhu, Yuxin Yang, et al.
Food Chemistry (2024), pp. 141636-141636
Closed Access
The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties
Yiqiang Dai, Yifei Liu, Zhe Wang, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110819-110819
Closed Access
Yiqiang Dai, Yifei Liu, Zhe Wang, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110819-110819
Closed Access
Additive manufacturing technology in the development of easy to swallow and digest foods for the elderly
Dongbei Shen, Min Zhang, Arun S. Mujumdar, et al.
Food Research International (2024) Vol. 199, pp. 115421-115421
Closed Access
Dongbei Shen, Min Zhang, Arun S. Mujumdar, et al.
Food Research International (2024) Vol. 199, pp. 115421-115421
Closed Access
