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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:

3D food printing: Controlling characteristics and improving technological effect during food processing
Demei Kong, Min Zhang, Pattarapon Phuhongsung, et al.
Food Research International (2022) Vol. 156, pp. 111120-111120
Closed Access | Times Cited: 76

Showing 1-25 of 76 citing articles:

Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing
Yang Cheng, Yu Fu, Liang Ma, et al.
Food Hydrocolloids (2022) Vol. 132, pp. 107855-107855
Closed Access | Times Cited: 128
The fourth industrial revolution in the food industry—part II: Emerging food trends
Abdo Hassoun, Alaa El‐Din A. Bekhit, Anet ­Režek ­Jambrak, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 407-437
Closed Access | Times Cited: 103
Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives
Abdo Hassoun, Janna Cropotova, Monica Trif, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 76
Feasibility of hydrocolloid addition for 3D printing of Qingtuan with red bean filling as a dysphagia food
Demei Kong, Min Zhang, Arun S. Mujumdar, et al.
Food Research International (2023) Vol. 165, pp. 112469-112469
Closed Access | Times Cited: 46
Printing the future of food: The physics perspective on 3D food printing
Muhammad Waseem, Assad Mohammad Tahir, Yaqoob Majeed
Food Physics (2023) Vol. 1, pp. 100003-100003
Open Access | Times Cited: 45
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: 19
Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing
Zinuo An, Zhenbin Liu, Haizhen Mo, et al.
Journal of Food Engineering (2022) Vol. 343, pp. 111378-111378
Closed Access | Times Cited: 62
3D printing based on meat materials: Challenges and opportunities
Hualin Dong, Peng Wang, Zongyun Yang, et al.
Current Research in Food Science (2022) Vol. 6, pp. 100423-100423
Open Access | Times Cited: 51
Easy-to-swallow mooncake using 3D printing: Effect of oil and hydrocolloid addition
Xin Wang, Min Zhang, Arun S. Mujumdar, et al.
Food Research International (2022) Vol. 164, pp. 112404-112404
Closed Access | Times Cited: 49
Future perspective of additive manufacturing of food for children
Qi Yu, Min Zhang, Bhesh Bhandari, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 120-134
Closed Access | Times Cited: 33
3D printing of curcumin enriched Pickering emulsion gel stablized by pea protein-carrageenan complexes
Zhenbin Liu, Siyu Ha, Chaofan Guo, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109170-109170
Closed Access | Times Cited: 33
3D printing in the food industry: Recent progress and role in achieving sustainable development goals
Abdul Hai Alami, A.G. Olabi, Siren Khuri, et al.
Ain Shams Engineering Journal (2023) Vol. 15, Iss. 2, pp. 102386-102386
Open Access | Times Cited: 32
Effect of annealing and heat-moisture pretreatment on the quality of 3D-printed wheat starch gels
Luyao Zheng, Qianru Zhang, Xiuzhu Yu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 84, pp. 103274-103274
Closed Access | Times Cited: 23
Challenges and Prospects of Plant-Protein-Based 3D Printing
Shivani Mittal, Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Foods (2023) Vol. 12, Iss. 24, pp. 4490-4490
Open Access | Times Cited: 22
Investigation of the structure, rheology and 3D printing characteristics of corn starch regulated by glycyrrhizic acid
Bo Liu, Yilin Zhao, Yufei Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130277-130277
Closed Access | Times Cited: 14
Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives
Amirhossein Abedini, Sara Sohrabvandi, Parisa Sadighara, et al.
Advances in Colloid and Interface Science (2024) Vol. 328, pp. 103181-103181
Closed Access | Times Cited: 12
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: 11
3D bioprinting: Advancing the future of food production layer by layer
Nisansala Chandimali, Seon-Gyeong Bak, Eun Hyun Park, et al.
Food Chemistry (2025) Vol. 471, pp. 142828-142828
Closed Access | Times Cited: 1
Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry
Rizwan Arshad, Aroosha Saqib, Hafiz Rizwan Sharif, et al.
Food Research International (2025) Vol. 203, pp. 115791-115791
Closed Access | Times Cited: 1
Advances in plant-based raw materials for food 3D printing
Zhihao Liu, Xinna Hu, Shuyu Lu, et al.
Journal of Future Foods (2025) Vol. 5, Iss. 6, pp. 529-541
Closed Access | Times Cited: 1
The research progress of physical regulation techniques in 3D food printing
Yinqiao Lv, Weiqiao Lv, Guohua Li, et al.
Trends in Food Science & Technology (2023) Vol. 133, pp. 231-243
Closed Access | Times Cited: 20
Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia
Alan Giovanini de Oliveira Sartori, Ana Sofia Martelli Chaib Saliba, Bruna Sousa Bitencourt, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 84, pp. 103289-103289
Closed Access | Times Cited: 20
The 3D printed probiotic products; an emerging category of the functional foods for the next-generations
Alireza Sadeghi, Aslı Can Karaça, Maryam Ebrahimi, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104526-104526
Closed Access | Times Cited: 7
Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety
Masala Mudau, Oluwafemi Ayodeji Adebo
Journal of Food Process Engineering (2024) Vol. 47, Iss. 5
Closed Access | Times Cited: 7
Improving 3D printed food characteristics by using mushroom by-products and olive oil in the formulation
Cristina Reche, Mónica Umaña, Esperanza Dalmau, et al.
LWT (2024) Vol. 202, pp. 116238-116238
Open Access | Times Cited: 6
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