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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:

Thermally Reversible Emulsion Gels and High Internal Phase Emulsions based Solely on Pea Protein for 3D Printing
Peineng Zhu, Yifu Chu, Jingqi Yang, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110391-110391
Closed Access | Times Cited: 11

Showing 11 citing articles:

Chitosan-based emulsion gel beads developed on the multiple-unit floating delivery system for gastric sustained release of proanthocyanidins
Xi Chen, Huan Liu, Yicheng Yang, et al.
Food Hydrocolloids (2024), pp. 110704-110704
Closed Access | Times Cited: 5
Effect of sonication on the physicochemical properties of mussel (Perna canaliculus) protein concentrates (MPC) dispersions as influenced by pH values
Jingying Lin, 宏之 福田, Zhi Yang
Food Bioscience (2025) Vol. 65, pp. 106050-106050
Closed 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
Cellulose stabilized palm oil emulsions as 3D printing inks: Controlled release of d-limonene
Yanping Liu, Ying Zou, Hong Hu, et al.
International Journal of Biological Macromolecules (2025) Vol. 303, pp. 140681-140681
Closed Access
Harnessing pea proteins for thermo-reversible gels: Novel strategy and molecular principle
Yanna Zhang, Xing Chen, Xingwei Li, et al.
Food Research International (2025) Vol. 206, pp. 116050-116050
Closed Access
Rheological and textural characterization of lentil protein isolate- κ-carrageenan emulsion gels: Insights into coagulant-driven protein gelation
Zahra Aliakbari, Zahra Emam‐Djomeh, Gholamreza Askari, et al.
International Journal of Biological Macromolecules (2025), pp. 142073-142073
Closed Access
Oil-droplet anchors accelerate the gelation of regenerated silk fibroin-based emulsion gels
Huilan Zhang, Qinbo Jiang, Jiawen Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134579-134579
Closed Access | Times Cited: 3
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
4D printing: a novel application for structuring oils with fat-analog characteristics
Shaoyi Cen, Zong Meng
Trends in Food Science & Technology (2024), pp. 104729-104729
Closed 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
Emulsions stabilized by pea protein – hydration and protein distribution
Eleonora Olsmats, Rini Padinjakkara Ravindranathan, Kenneth D. Knudsen, et al.
Food Hydrocolloids (2024), pp. 110989-110989
Open Access
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