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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:

High internal phase emulsions stabilized by alkaline-extracted walnut protein isolates and their application in food 3D printing
Xuan Huang, Chunjun Yan, Yanfei Xu, et al.
Food Research International (2023) Vol. 169, pp. 112858-112858
Closed Access | Times Cited: 21

Showing 21 citing articles:

Preparation and 3D printing of high internal-phase Pickering emulsions stabilized by chicken egg white microgel
Xiliang Yu, Lin Han, Jiaqi Liu, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109393-109393
Closed Access | Times Cited: 25
Effect of κ-carrageenan on physicochemical and 3D printing properties of walnut protein-stabilized emulsion gel
Guohua Li, Bo Wang, Weiqiao Lv, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110288-110288
Closed Access | Times Cited: 9
3D printed emulsion based on arginine-myofibrillar protein
Zilan Feng, Dongxue He, Chuan Li, et al.
Journal of Food Engineering (2024) Vol. 375, pp. 112049-112049
Closed Access | Times Cited: 6
Effect of salt valence and ionic strength on the rheology and 3D printing performance of walnut protein emulsion gels
Guohua Li, Bo Wang, Liling Yang, et al.
Food Hydrocolloids (2025), pp. 111112-111112
Closed Access
Comparative study of the effects of different lipid oxidation simulation systems on the physicochemical properties of proteins isolated from four cultivated walnut (Juglans sigillata Dode) varieties
Wei Xiong, Lixin Ding, Wendie Cui, et al.
Food Chemistry X (2025), pp. 102207-102207
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
High internal phase emulsions stabilized by walnut protein amyloid-like aggregates and their application in food 3D printing
Changwei He, Yanfei Xu, Min Ling, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109444-109444
Closed Access | Times Cited: 15
Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins
Xue Wang, Qingzhi Wu, Xiaoying Mao, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1513-1513
Open Access | Times Cited: 3
Effects of polyphenols from walnut pellicle on the structure and allergenicity of walnut globulin
Jia-Hui Ma, Li-Qiu Ren, Tian-Xuan Tang, et al.
Food Bioscience (2024) Vol. 60, pp. 104381-104381
Closed Access | Times Cited: 3
Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein
Yu Wang, Xuefeng Wang, Jie Guo, et al.
Food Chemistry (2024) Vol. 460, pp. 140386-140386
Closed Access | Times Cited: 3
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: 10
Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior
Jiayu Zhang, Tianfu Cheng, Mengya Sun, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133315-133315
Closed Access | Times Cited: 2
Walnut protein-based 3D printed cream substitute
Hongbo Li, Wenting Wang, Na Li, et al.
Journal of Food Engineering (2023) Vol. 357, pp. 111607-111607
Closed Access | Times Cited: 7
Co-regulation of gelatin content and Hofmeister effect on 3D-printed high internal phase emulsion gel characteristics for resveratrol delivery
Lu‐yao Zheng, Dong Li, Yong Wang, et al.
Food Hydrocolloids (2024) Vol. 158, pp. 110574-110574
Closed Access | Times Cited: 1
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
A novel route to 3D printable protein-based HIPEs developed with shiitake oil
An-Qi Bi, Beiwei Zhu, Ming Du, et al.
International Journal of Biological Macromolecules (2024), pp. 136693-136693
Closed Access | Times Cited: 1
4D/5D/6D Printing Technology in the Architecture, Engineering, and Construction (AEC) Industry: Applications, Challenges, and Future Advancements
Nitin Liladhar Rane, Saurabh Choudhary, Jayesh Rane
SSRN Electronic Journal (2023)
Closed Access | Times Cited: 3
High Internal Phase Emulsions Gels Stabilized by Soy Protein Isolate and Rutin Complexes: Encapsulation, Interfacial Properties and in Vitro Digestibility
Juyang Zhao, Shuo Xu, Liya Gu, et al.
(2024)
Closed Access
Synergistic effects of phosphorylation modification and protocatechuic acid copolymerization improve the physical and oxidation stability of high internal phase emulsion stabilized by perilla protein isolate
Qiaoli Zhao, Jinwei Li, Haili Qin, et al.
Food Chemistry (2024) Vol. 458, pp. 140270-140270
Closed Access
Comparative Study of the Effects of Different Lipid Oxidation Simulation Systems on the Physicochemical Properties of Proteins Isolated from Four Cultivated Walnut (Juglans Sigillata Dode) Varieties
Wei Xiong, Lixin Din, Wendie Cui, et al.
(2024)
Closed Access
Impact of interfacial rigidity on the rheological properties of high internal phase Pickering emulsions stabilized by casein, walnut protein isolate, and their complexes
Rui Jiang, Yanfei Xu, Zheng Zhou
Food Hydrocolloids (2024), pp. 111030-111030
Closed Access
Structuring Food Products Using 3D Printing: Strategies, Applications, and Potential
Ivana M. Cotabarren, M. Itatí De Salvo, Camila A. Palla
Current Food Science and Technology Reports (2023) Vol. 1, Iss. 2, pp. 109-121
Closed Access | Times Cited: 1
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