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:
Enhanced printability of food-grade edible inks: Emulsions formulated with modified pea protein and sodium alginate
Cuicui Ma, Jun Yan, Wenhan Li, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109946-109946
Closed Access | Times Cited: 14
Cuicui Ma, Jun Yan, Wenhan Li, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109946-109946
Closed Access | Times Cited: 14
Showing 14 citing articles:
Enhancement of hydrogen bonds between proteins and polyphenols through magnetic field treatment: Structure, interfacial properties, and emulsifying properties
Yang Chen, Qiaozhu Wei, Yile Chen, et al.
Food Research International (2024) Vol. 192, pp. 114822-114822
Closed Access | Times Cited: 7
Yang Chen, Qiaozhu Wei, Yile Chen, et al.
Food Research International (2024) Vol. 192, pp. 114822-114822
Closed Access | Times Cited: 7
Efficient stabilizing effect of low-dose zein/xanthan gum nanoparticles at the oil-water interface
Lida Wu, Yitong Jiang, Chong Chen, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139512-139512
Closed Access
Lida Wu, Yitong Jiang, Chong Chen, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139512-139512
Closed Access
Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance
Huajiang Zhang, Shihui Hua, Mengzhuo Liu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 198-198
Open Access
Huajiang Zhang, Shihui Hua, Mengzhuo Liu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 198-198
Open Access
Rheology and printability of biopolymeric oil‐in‐water high internal phase Pickering emulsions: a review
Lu‐yao Zheng, Dong Li, Li‐jun Wang
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Lu‐yao Zheng, Dong Li, Li‐jun Wang
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: air/water interface microstructure and rheological properties
Yanan Guo, Shuo Zhang, Yue Gu, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110624-110624
Closed Access | Times Cited: 5
Yanan Guo, Shuo Zhang, Yue Gu, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110624-110624
Closed Access | Times Cited: 5
High internal phase double emulsions stabilized by modified pea protein-alginate complexes: Application for co-encapsulation of riboflavin and β-carotene
Xiaojia Yan, Jun Yan, Xinyue Shi, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132313-132313
Closed Access | Times Cited: 4
Xiaojia Yan, Jun Yan, Xinyue Shi, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132313-132313
Closed Access | Times Cited: 4
Physico-Chemical Characteristics of pH-Driven Active Film Loading with Curcumin Based on the Egg White Protein and Sodium Alginate Matrices
Hanyu Li, Mengzhuo Liu, Xinyi Ju, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1340-1340
Open Access | Times Cited: 3
Hanyu Li, Mengzhuo Liu, Xinyi Ju, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1340-1340
Open Access | Times Cited: 3
Potential of 3D printing in development of foods for special medical purpose: A review
Hao Shi, Min Zhang, Arun S. Mujumdar, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 1
Hao Shi, Min Zhang, Arun S. Mujumdar, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 1
Exploring the potential of high hydrostatic pressure and ionic polysaccharides in improving interfacial stability of sweet potato protein hydrolysate emulsions
Nasir Mehmood Khan, Hongnan Sun, Miao Zhang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3883-3894
Closed Access
Nasir Mehmood Khan, Hongnan Sun, Miao Zhang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3883-3894
Closed Access
Pickering emulsions in food and nutraceutical technology: from delivering hydrophobic compounds to cutting-edge food applications
Lucía Cassani, Andrea Gómez‐Zavaglia
(2024) Vol. 2, Iss. 5, pp. 408-442
Open Access
Lucía Cassani, Andrea Gómez‐Zavaglia
(2024) Vol. 2, Iss. 5, pp. 408-442
Open Access
Exploring the Emulsifying Properties of Biopolymers from Ulva lactuca in Stabilizing High Internal Phase Emulsions
Xiner Ning, Zhengqi Liu, Menghui Wang, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112303-112303
Closed Access
Xiner Ning, Zhengqi Liu, Menghui Wang, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112303-112303
Closed Access
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
Song Cui, Yue Yu, David Julian McClements, et al.
Food Hydrocolloids (2024), pp. 110650-110650
Closed Access
Scaffolds bioink for 3D Bioprinting
Jin-Hee An, Hack-Youn Kim
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 126-144
Open Access
Jin-Hee An, Hack-Youn Kim
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 126-144
Open Access
Achieving sustainability by additive manufacturing: a state-of-the-art review and perspectives
Jinlong Su, Wei Long Ng, Jia An, et al.
Virtual and Physical Prototyping (2024) Vol. 19, Iss. 1
Open Access
Jinlong Su, Wei Long Ng, Jia An, et al.
Virtual and Physical Prototyping (2024) Vol. 19, Iss. 1
Open Access
Fabrication of emulsion microparticles to improve the physicochemical stability of vitamin A acetate
Kaiyi Zou, Fengru Zhang, Wenwen Lv, et al.
Food Chemistry (2024) Vol. 469, pp. 142620-142620
Closed Access
Kaiyi Zou, Fengru Zhang, Wenwen Lv, et al.
Food Chemistry (2024) Vol. 469, pp. 142620-142620
Closed Access
