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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:

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

Showing 1-25 of 46 citing articles:

Carboxymethylcellulose-induced depletion attraction to stabilize high internal phase Pickering emulsions for the elderly: 3D printing and β-carotene delivery
Jingjie Hou, Guixin Tan, Afeng Wei, et al.
Food Chemistry (2024) Vol. 447, pp. 139028-139028
Closed Access | Times Cited: 23
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: 18
Pathways in formulating foods for the elderly
Yuxin Qin, Christopher J. Pillidge, Bernie Harrison, et al.
Food Research International (2024) Vol. 186, pp. 114324-114324
Open Access | Times Cited: 16
Regulation of rheological properties of soy protein isolate-beeswax based bigel inks for high-precision 3D printing
Runkang Qiu, Guodong Qiu, Peiyao Zhao, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110052-110052
Closed Access | Times Cited: 15
Texture-modified soy protein foods: 3D printing design and red cabbage effect
Teresa Carranza, Pedro Guerrero, Koro de la Caba, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109141-109141
Open Access | Times Cited: 35
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
Preparation and characterization of 3D printed texture-modified food for the elderly using mung bean protein, rose powder, and flaxseed gum
Liqing Qiu, Min Zhang, Benu Adhikari, et al.
Journal of Food Engineering (2023) Vol. 361, pp. 111750-111750
Closed Access | Times Cited: 32
Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers
Siyuan Fei, Yu Li, Kangjing Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128805-128805
Closed Access | Times Cited: 23
Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments
Ting Liu, Jianheng Zheng, Jun Du, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 215-215
Open Access | Times Cited: 15
3D printing of nutritious dysphagia diet: Status and perspectives
Zhenbin Liu, Xi Chen, Hongbo Li, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104478-104478
Closed Access | Times Cited: 14
3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects
Hao Shi, Min Zhang, Arun S. Mujumdar
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 12
Modulation of starch structure, swallowability and digestibility of 3D-printed diabetic-friendly food for the elderly by dry heating
Jinjin Huang, Min Zhang, Arun S. Mujumdar, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130629-130629
Closed Access | Times Cited: 12
Design and development of dual-extruder food 3D printer based on selective compliance assembly robot arm and printing of various inks
Jingfu Pan, Xiaochen Chen, Yulin Zhu, et al.
Journal of Food Engineering (2024) Vol. 370, pp. 111973-111973
Closed Access | Times Cited: 9
Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials
Xin Wang, Liyuan Rong, Mingyue Shen, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2287-2287
Open Access | Times Cited: 21
Integrated design of micro-fibrous food with multi-materials fabricated by uniaxial 3D printing
Su Hyun Lee, Hyun Woo Kim, Hyun Jin Park
Food Research International (2023) Vol. 165, pp. 112529-112529
Closed Access | Times Cited: 16
Food Additives Manufacturing Processing for Elderly: Advancements, Issues, Prospective Solutions, and Future Direction
Dongbei Shen, Min Zhang, Bhesh Bhandari, et al.
Food and Bioprocess Technology (2024) Vol. 17, Iss. 10, pp. 2998-3016
Closed Access | Times Cited: 6
Binary hydrogels constructed from lotus rhizome starch and different types of carrageenan for dysphagia management: Nonlinear rheological behaviors and structural characteristics
Xinyu Jiang, Li Lin, Jia‐Nan Yan, et al.
Food Chemistry X (2024) Vol. 22, pp. 101466-101466
Open Access | Times Cited: 6
Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment
Yisha Xie, Feng Yang, Kangyu Zhao, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 47, pp. 18601-18612
Closed Access | Times Cited: 15
Gelation and film-forming properties of ternary composite gels constructed by scallop (Patinopecten yessoensis) protein hydrolysates, SDS, and polysaccharides
Zhujun Zhang, Yuqiao Wang, Lin Li, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110080-110080
Closed Access | Times Cited: 5
Ultrasound treatment improved the physicochemical properties of pea protein with pectin ink used for 3D printing
Ming Gu, Hui‐Wen Gu, Vijaya Raghavan, et al.
Future Foods (2024) Vol. 9, pp. 100377-100377
Open Access | Times Cited: 5
Studying the impact of 3d printing technology on safety indicators of plant-based burger
Amirhossein Abedini, Hedayat Hosseini, Nabi Shariatifar, et al.
Food Chemistry X (2024) Vol. 22, pp. 101489-101489
Open Access | Times Cited: 5
Progress in three-dimensional (3D) printed foods for dysphagia patients: Food sources, processing techniques, printability, nutrition, acceptability, and safety aspects
Mpho Brian Molimi, Paul Egan, Oluwafemi Ayodeji Adebo
Food Research International (2025) Vol. 202, pp. 115629-115629
Open Access
Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends
Yonggan Zhao, Min Zhang, Bhesh Bhandari, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-25
Closed Access
Development of Meat‐Based Formulations for 3D Printed Products Oriented to Dysphagia Diet
Aušrinė Kurapkienė, Rimantė Vinauskienė, Viktorija Eisinaitė, et al.
Journal of Texture Studies (2025) Vol. 56, Iss. 2
Closed Access
Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods
Anjelina Sundarsingh, Min Zhang, Arun S. Mujumdar, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 11, pp. 3408-3439
Closed Access | Times Cited: 12
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