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:
Augmenting corn starch gel printability for architectural 3D modeling for customized food
Dongni Xian, Linlin Wu, Keying Lin, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110294-110294
Open Access | Times Cited: 7
Dongni Xian, Linlin Wu, Keying Lin, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110294-110294
Open Access | Times Cited: 7
Showing 7 citing articles:
Impact of starch amylose and amylopectin on the rheological and 3D printing properties of corn starch
Yue Cheng, Yuqing He, Xiao Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134403-134403
Closed Access | Times Cited: 12
Yue Cheng, Yuqing He, Xiao Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134403-134403
Closed Access | Times Cited: 12
Effects of phenolic acid incorporation on the structure, physicochemical properties, and 3D printing performance of rice starch gel: Exploring underlying mechanisms
Shuangjing Lang, Zhenjiang Li, Yu-Cheng Chu, et al.
International Journal of Biological Macromolecules (2025), pp. 141244-141244
Closed Access | Times Cited: 1
Shuangjing Lang, Zhenjiang Li, Yu-Cheng Chu, et al.
International Journal of Biological Macromolecules (2025), pp. 141244-141244
Closed Access | Times Cited: 1
3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage
Jiyoon Kim, Jung Soo Kim, Kwang‐Deog Moon
Future Foods (2025), pp. 100537-100537
Open Access
Jiyoon Kim, Jung Soo Kim, Kwang‐Deog Moon
Future Foods (2025), pp. 100537-100537
Open Access
Regulation of tapioca starch 3D printability by yeast protein: Rheological, textural evaluation, and machine learning prediction
Yaqiu Kong, Jieling Chen, Ruotong Guo, et al.
Journal of Food Engineering (2024), pp. 112341-112341
Closed Access | Times Cited: 2
Yaqiu Kong, Jieling Chen, Ruotong Guo, et al.
Journal of Food Engineering (2024), pp. 112341-112341
Closed Access | Times Cited: 2
Effect of 3D printing accuracy by wheat starch gel combined with canola oil
Yanru Bao, Tao Yang, Hao Jiang
International Journal of Biological Macromolecules (2024), pp. 136614-136614
Closed Access | Times Cited: 1
Yanru Bao, Tao Yang, Hao Jiang
International Journal of Biological Macromolecules (2024), pp. 136614-136614
Closed Access | Times Cited: 1
Producing Gel With Various Ingredients: a Review
Marthin Rivai Hezekiel Siagian, Sayid Umar Abraham, Avido Yuliestyan
EKUILIBIUM (2024) Vol. 8, Iss. 1, pp. 89-89
Open Access
Marthin Rivai Hezekiel Siagian, Sayid Umar Abraham, Avido Yuliestyan
EKUILIBIUM (2024) Vol. 8, Iss. 1, pp. 89-89
Open Access
Impresión 4D para desarrollo de materiales sustentables y funcionales con enfoque a la industria alimentaria
Belén Carro, Diana Maricruz Perez Santos, Ana Laura Martínez‐Hernández, et al.
Tendencias en energías renovables y sustentabilidad . (2024) Vol. 3, Iss. 1, pp. 111-120
Open Access
Belén Carro, Diana Maricruz Perez Santos, Ana Laura Martínez‐Hernández, et al.
Tendencias en energías renovables y sustentabilidad . (2024) Vol. 3, Iss. 1, pp. 111-120
Open Access
